Creamy Chicken and Rice Soup

Imagine wrapping your hands around a steaming bowl of velvety, aromatic Creamy Chicken and Rice Soup on a chilly evening. This comforting classic combines tender chunks of chicken, hearty rice, and vegetables in a silky broth that soothes the soul with each spoonful. The rich, savory flavors develop as they simmer together, creating a nourishing meal that feels like a warm hug from the inside out. Whether you’re fighting off a cold or simply craving something wholesome, this Creamy Chicken and Rice Soup recipe delivers unmatched comfort. You’ll learn how to create the perfect balance of creaminess without heaviness and discover simple techniques to enhance the flavors of this beloved soup.

Why You’ll Love This Recipe

This Creamy Chicken and Rice Soup stands out from ordinary chicken soup recipes for several compelling reasons. First, the texture contrast between the tender chicken pieces, soft rice grains, and crisp vegetables creates a satisfying mouthfeel with every bite. The soup achieves remarkable creaminess without relying heavily on cream, making it indulgent yet not overly heavy.

The one-pot preparation means less cleanup while still delivering maximum flavor. Fresh herbs and a touch of lemon juice brighten the rich base, creating a balanced soup that’s comforting but never dull. The recipe is also incredibly versatile—add more vegetables for extra nutrition or adjust the consistency to your preference.

Perhaps most importantly, this soup improves over time as the flavors meld together, making it perfect for meal prep. The hearty chicken and rice combination provides a complete meal in a bowl, satisfying enough for dinner yet light enough to leave you feeling good afterward.

Ingredients

For this hearty Creamy Chicken and Rice Soup, gather:

• 1½ pounds (680g) boneless, skinless chicken breasts, cut into ½-inch pieces
• 1 cup (185g) long-grain white rice, uncooked
• 2 tablespoons (30ml) olive oil
• 1 large onion (about 1 cup/150g), finely diced
• 3 medium carrots (about 1 cup/128g), diced
• 2 celery stalks (about ⅔ cup/100g), diced
• 4 garlic cloves, minced
• 8 cups (1.9 liters) chicken broth (low sodium preferred)
• 2 bay leaves
• 1 teaspoon dried thyme (or 1 tablespoon fresh)
• 1 cup (240ml) half-and-half
• 2 tablespoons (16g) all-purpose flour
• 2 tablespoons (30g) unsalted butter
• 2 tablespoons fresh lemon juice
• ¼ cup fresh parsley, chopped
• Salt and freshly ground black pepper, to taste

The chicken provides lean protein while the rice adds satisfying heartiness. Half-and-half creates silky creaminess without being too heavy, and the fresh lemon juice brightens the entire chicken and rice soup with a subtle tang.

Pro Tips

Proper Searing Technique: When adding your chicken to the pot, resist the urge to stir constantly. Allow the pieces to develop a golden crust by cooking undisturbed for 2-3 minutes before stirring. This simple technique creates a flavor foundation for your Creamy Chicken and Rice Soup through the Maillard reaction, which enhances the entire soup’s depth and complexity.

Rice Timing Strategy: Add the rice at precisely the right moment to prevent it from becoming mushy or undercooked. For long-grain white rice, add it 15-20 minutes before the soup is finished. For brown rice, add it earlier as it requires about 35-40 minutes to cook properly. The rice will continue absorbing liquid after cooking, so if making ahead, consider undercooking the rice slightly or storing it separately and combining just before serving.

Creating Silky Texture: To achieve the perfect creamy consistency without curdling, make a quick roux with butter and flour, then gradually incorporate it into the soup while whisking constantly. For the half-and-half, temper it first by slowly adding a ladleful of hot broth to the cold dairy before incorporating the mixture back into the soup. This prevents the dreaded curdling that can ruin the texture of your Creamy Chicken and Rice Soup.

Instructions

Step 1
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season the chicken pieces generously with salt and pepper, then add to the hot oil. Allow the chicken to cook undisturbed for 2-3 minutes until golden, then stir and cook for another 2 minutes until mostly cooked through. Transfer the chicken to a plate and set aside. This partial cooking ensures your chicken remains tender in the finished Creamy Chicken and Rice Soup.

Step 2
In the same pot, add the diced onions, carrots, and celery. Cook for 5-6 minutes until the vegetables begin to soften, stirring occasionally and scraping up any flavorful brown bits from the bottom. Add the minced garlic and cook for another 30 seconds until fragrant—be careful not to burn it as this will impart bitterness.

Step 3
Pour in the chicken broth and add bay leaves and thyme. Bring the mixture to a gentle boil, then reduce heat to maintain a simmer. Add the rice and return the partially cooked chicken to the pot. Cover and simmer for 15-20 minutes, or until the rice is tender and the chicken is completely cooked through.

Step 4
While the soup simmers, make a quick roux in a separate small saucepan. Melt the butter over medium heat, then whisk in the flour until smooth. Cook for 1-2 minutes until it turns slightly golden and smells nutty. Remove from heat and set aside.

Step 5
Once the rice is tender, reduce the heat to low. Take about ½ cup of hot broth from the soup and slowly whisk it into the roux until smooth. Pour this mixture back into the soup while stirring constantly. This creates the foundation for your creamy texture without clumping.

Step 6
In a separate bowl, whisk a ladleful of hot soup broth into the half-and-half to temper it. Slowly pour this mixture back into the soup while stirring. Simmer gently for 5 minutes to thicken, being careful not to boil. Remove bay leaves, then stir in lemon juice and chopped parsley. Taste and adjust seasoning with salt and pepper as needed. Your Creamy Chicken and Rice Soup is now ready to warm both body and soul!

Variations

Vegetable-Packed Version: Transform this Creamy Chicken and Rice Soup into a nutrient powerhouse by adding 1 cup of frozen peas during the last 5 minutes of cooking and 2 cups of fresh spinach just before serving. The heat will wilt the spinach perfectly while maintaining its bright color. You can also incorporate diced zucchini, bell peppers, or mushrooms when sautéing the mirepoix for added vegetable variety.

Dairy-Free Alternative: Create a dairy-free version that maintains the soup’s signature creaminess by substituting the half-and-half with full-fat coconut milk or cashew cream. For the coconut milk version, add 1 teaspoon of curry powder when sautéing the vegetables for a delicious Thai-inspired twist on traditional chicken and rice soup.

Lemon-Herb Brightened: For a lighter, more vibrant variation, double the lemon juice and add 1 tablespoon of lemon zest along with a full ½ cup of mixed fresh herbs like dill, chives, and tarragon in addition to the parsley. This bright, herbaceous version is especially appealing during spring and summer months.

Storage and Serving

Store leftover Creamy Chicken and Rice Soup in airtight containers in the refrigerator for up to 4 days. The soup will thicken considerably when chilled as the rice continues to absorb liquid. When reheating, add a splash of chicken broth or water to reach your desired consistency, and warm gently over medium-low heat, stirring occasionally to prevent scorching.

For freezing, consider preparing the soup without the dairy component. Freeze for up to 3 months, then thaw overnight in the refrigerator. Reheat and add the half-and-half fresh when serving for the best texture and to prevent separation.

Serve this comforting soup with a crusty artisan bread or homemade garlic bread for dipping. For a complete meal, pair with a crisp side salad dressed in a light vinaigrette to balance the soup’s richness. Alternatively, top each bowl with homemade croutons, a swirl of quality olive oil, or a sprinkle of freshly grated Parmesan cheese and additional herbs for an elevated presentation that transforms this humble Creamy Chicken and Rice Soup into a restaurant-worthy dish.

FAQs

Can I use leftover cooked chicken in this soup?
Yes! Skip the initial chicken cooking step and add approximately 3 cups of shredded or chopped cooked chicken during the last 5 minutes of cooking, just to heat through. This makes this Creamy Chicken and Rice Soup perfect for using rotisserie chicken or holiday leftovers.

Why is my soup too thick/thin?
Rice continues absorbing liquid even after cooking. For thicker soup, let it stand longer or add more rice. If too thick, simply add more broth or water when reheating. The perfect creamy chicken soup consistency is entirely personal preference.

Can I use brown rice instead of white rice?
Absolutely, but brown rice requires longer cooking time (35-40 minutes). Add it earlier in the process and expect to use about ½ cup more broth as brown rice absorbs more liquid than white rice.

Is there a way to make this soup ahead for a party?
Yes! Prepare the soup without the dairy component and slightly undercook the rice. Refrigerate for up to 2 days, then reheat gently and add the half-and-half just before serving.

Can I make this in a slow cooker or Instant Pot?
For slow cooker, combine all ingredients except half-and-half, rice, and flour-butter mixture. Cook on low for 6 hours, then add rice and cook 30-40 more minutes. Add the cream mixture in the final 10 minutes. For Instant Pot, use the sauté function for the initial steps, then pressure cook for 5 minutes with a natural release before adding the cream.

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