Creamy Chicken and Rice Soup is the perfect bowl of comfort on a chilly day. It’s a gentle mix of tender chicken, soft rice, and a creamy broth that feels like a warm hug in a bowl. The smooth texture combined with little bites of chicken and rice makes it both filling and soothing.
I love making this soup when I want something simple but satisfying. It’s quick to prepare and always hits the spot, especially when I’m feeling under the weather or just need a little extra coziness. A trick I’ve found is to use leftover cooked chicken to save time, which makes this soup even easier to whip up.
My favorite way to enjoy this creamy chicken and rice soup is with some crusty bread on the side to soak up all the yummy broth. It’s a meal that reminds me of home and good times, especially when shared with family or friends on a lazy weekend. This soup feels like a little act of love every time I make it.
Key Ingredients & Substitutions
Chicken: Using cooked chicken like rotisserie or leftovers saves time and adds great flavor. If you prefer, shredded turkey can work just as well.
Rice: Long grain or jasmine rice is best to keep the soup light and fluffy. Avoid quick-cooking rice since it might get mushy. Brown rice is possible but will need longer cooking.
Cream: Heavy cream gives the soup its rich texture. For a lighter option, use half-and-half or whole milk. Coconut milk can also be used for a dairy-free, creamy twist.
Herbs & Veggies: Thyme pairs nicely with the chicken and brings warmth. Fresh herbs add brightness if you have them. Carrots and celery give the soup a classic, hearty base.
How Do You Keep the Soup Creamy Without Curdling?
Adding cream to hot soup can sometimes make it curdle. Here’s how to avoid that:
- Lower the heat to very low before adding cream.
- Stir the cream in slowly and gently.
- Warm the soup after adding cream but don’t let it boil.
- If the soup cools, gently reheat without boiling.
This careful warming keeps the texture smooth and silky, making your creamy chicken and rice soup just right every time.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking the soup evenly and stirring without spills.
- Wooden spoon – helps to gently stir the soup without scratching your pot.
- Measuring cups and spoons – get your broth, rice, and seasonings just right.
- Knife and cutting board – for chopping veggies and slicing chicken easily.
- Ladle – makes serving the soup neat and easy.
Flavor Variations & Add-Ins
- Swap chicken for shredded rotisserie turkey for a twist during holidays or after Thanksgiving.
- Add chopped mushrooms for an earthy depth and extra texture.
- Stir in fresh spinach or kale at the end to boost the green veggie content.
- Use a pinch of curry powder or smoked paprika for a gentle flavor change that adds warmth.
Creamy Chicken and Rice Soup
Ingredients You’ll Need:
For the Soup:
- 1 tablespoon olive oil or butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- Salt and pepper, to taste
- 6 cups chicken broth (preferably low sodium)
- 1 cup uncooked white rice (long grain or jasmine)
- 2 cups cooked chicken, shredded or diced (rotisserie chicken works well)
- 1 cup heavy cream or half-and-half
- Fresh thyme or parsley sprigs for garnish (optional)
How Much Time Will You Need?
This soup takes about 10 minutes to prepare and roughly 25-30 minutes to cook, making it around 40 minutes total. It’s a quick and easy comfort meal that comes together smoothly without a lot of fuss.
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot, heat the olive oil or butter over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the veggies have softened, about 5 to 7 minutes.
2. Add Garlic and Thyme:
Stir in the minced garlic and dried thyme, cooking for about 1 minute until fragrant.
3. Cook the Rice in Broth:
Pour in the chicken broth and bring it to a boil. Once boiling, add the uncooked rice. Reduce the heat to a gentle simmer and cook uncovered, stirring occasionally, until the rice is tender—this should take about 15 to 20 minutes.
4. Add Chicken and Cream:
Stir in the cooked chicken and let it warm through for about 5 minutes. Then, lower the heat to low and slowly mix in the heavy cream or half-and-half. Warm the soup gently but avoid boiling to keep the cream smooth and rich.
5. Season and Serve:
Season with salt and pepper to your taste. Ladle the hot soup into bowls and garnish with fresh thyme or parsley if you like. Serve with crusty bread for a cozy and satisfying meal.
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 it overnight in the fridge or use the defrost setting on your microwave.
Can I Use Brown Rice Instead of White Rice?
You can, but brown rice will take longer to cook—usually about 40-45 minutes. Add it earlier in the cooking process and adjust the broth amount if needed to ensure it cooks fully.
How Should I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to keep the cream from separating.
Can I Make This Soup Dairy-Free?
Absolutely! Substitute the heavy cream with coconut milk or your favorite dairy-free cream alternative. Add it toward the end and warm gently to keep the creamy texture.
