Creamy Chicken and Rice Soup is the perfect cozy meal with tender chunks of chicken, soft rice, and a smooth, comforting broth that warms you up from the inside out. It’s creamy without being too heavy, making it great for any time you want something soothing and filling.
I love making this soup especially on chilly days or when I’m feeling a bit under the weather because it feels like a big, warm hug in a bowl. The chicken gives it hearty flavor, while the rice adds just the right amount of texture. Plus, it’s easy to customize with your favorite veggies or a little sprinkle of fresh herbs on top.
My favorite way to serve it is with crusty bread or crackers on the side—I like to dip and scoop to make every bite even better. This soup always makes me think of simple home cooking and sharing good food with people I care about, which makes it taste even better.
Key Ingredients & Substitutions
Chicken: I like using rotisserie chicken because it’s tender and already cooked, which saves time. You can also boil or bake chicken breasts and shred them for the soup. For a vegetarian option, try adding cooked mushrooms or tofu instead.
Rice: Wild and white rice blend adds nice texture and flavor, but long grain white rice works fine too. If you prefer, brown rice is a healthier substitute, though it takes longer to cook.
Vegetables: Onion, celery, and carrots create classic soup flavor. Feel free to add other veggies like peas or green beans for variety. Fresh garlic boosts taste, but garlic powder can work in a pinch.
Cream: Heavy cream makes the soup rich and smooth. Half-and-half is a lighter choice. For dairy-free options, try coconut milk or cashew cream, but they’ll change the taste a bit.
How Do I Get Creamy Soup Without Curdling the Cream?
Adding cream needs care so it doesn’t curdle or separate. Here’s how I do it:
- After cooking, lower the heat to the lowest setting or turn it off before adding cream.
- Slowly stir the cream in little by little while stirring the soup gently.
- Keep the soup warm, but don’t let it boil once cream is added.
- If the soup seems too thick later, thin it with a splash of broth or water, stirring well.
Taking these steps helps keep the soup silky and smooth every time.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking the soup evenly and allowing flavors to blend well.
- Wooden spoon or silicone spatula – helps you stir the soup gently without scratching your pot.
- Measuring cups and spoons – for accurate ingredient amounts to keep the soup balanced.
- Chef’s knife and cutting board – for chopping vegetables and chicken safely and quickly.
- Ladle – makes serving hot soup easy and mess-free.
Flavor Variations & Add-Ins
- Swap cooked chicken for turkey leftovers – it adds a mild flavor and uses up holiday food.
- Add diced potatoes or sweet corn to boost veggies and add extra texture.
- Use cream cheese or sour cream instead of heavy cream for a tangy, rich twist.
- Mix in fresh herbs like dill or rosemary instead of thyme for different aroma and taste.
Creamy Chicken and Rice Soup
Ingredients You’ll Need:
Main Ingredients:
- 2 tablespoons butter
- 1 medium onion, finely chopped
- 2 celery stalks, diced
- 2 large carrots, sliced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 cup wild and white rice blend (or long grain white rice)
- 2 cups cooked chicken, shredded or diced (rotisserie or boiled chicken breast works great)
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and black pepper, to taste
- 1 cup heavy cream or half-and-half
- Fresh thyme or parsley, for garnish
How Much Time Will You Need?
This soup takes about 10 minutes prep time and 40-45 minutes cooking time. Most of that is simmering the soup so the flavors blend nicely and the rice cooks perfectly. It’s a great recipe for a cozy afternoon or dinner.
Step-by-Step Instructions:
1. Sauté Your Veggies:
Start by melting the butter in a large pot over medium heat. Add the chopped onion, celery, and carrots. Cook them gently for about 5 to 7 minutes until they’re soft and the onions look clear and tender.
2. Add Garlic and Broth:
Stir in the minced garlic and cook just for a minute more—you want it fragrant, but not browned. Then pour in the chicken broth and bring everything to a gentle boil.
3. Simmer Rice and Herbs:
Add your rice blend, dried thyme, bay leaf, plus salt and pepper to taste. Lower the heat, cover the pot, and let the soup simmer for 30 to 35 minutes. This is when the rice will cook and soak up all those yummy flavors.
4. Add Chicken and Cream:
Once the rice is tender, stir in the cooked chicken pieces. Let it warm through for about 5 to 10 minutes. Then, remove the bay leaf and slowly stir in the heavy cream. Heat the soup gently—avoid boiling after adding cream to keep it nice and smooth.
5. Final Touches:
Give the soup a taste and add more salt or pepper if it needs it. Serve hot, with a sprinkle of fresh thyme or parsley on top for a pop of color and fresh flavor.
This creamy chicken and rice soup is wonderful served with crusty bread or crunchy crackers. Enjoy your warm, comforting bowl!
Can I Use Frozen Chicken for This Soup?
Yes! Just make sure the chicken is fully thawed before adding it to the soup. You can thaw chicken overnight in the fridge or speed up the process by placing it in a sealed bag submerged in cold water. Pat dry before using to avoid extra moisture.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup fully, then let it cool before storing it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, stirring often and adding a splash of broth or cream if it’s too thick.
What Can I Substitute for Heavy Cream?
You can use half-and-half for a lighter version or coconut milk for a dairy-free alternative. Keep in mind these substitutions may slightly change the flavor and texture.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze the soup in freezer-safe containers for up to 3 months. Thaw in the fridge overnight before reheating gently on the stove.
