There is something truly heartwarming about a bowl of soup that feels like a cozy hug, and this Creamy Chicken and Rice Soup Recipe fits that description perfectly. It brings together tender shredded chicken, perfectly cooked rice, and a luscious creamy broth infused with fresh vegetables and herbs. This recipe is not only comforting but also incredibly satisfying, making it an ideal meal for chilly days or whenever you need a little extra comfort in your life. Plus, it’s surprisingly simple to make, turning everyday ingredients into pure deliciousness.
Ingredients You’ll Need
Every ingredient in this recipe plays a starring role, whether it’s building the flavor base, creating that silky texture, or adding pops of vibrant color. These essentials come together effortlessly to create a soup that’s as beautiful as it is delicious.
- 2 tablespoons butter: Adds a rich, creamy foundation and helps soften the veggies for deep flavor.
- 1 tablespoon olive oil: Combines with butter to prevent burning and adds a subtle fruity note.
- 1 medium yellow onion, diced: Creates a savory sweetness that anchors the soup’s flavor.
- 2 medium carrots, diced: Bring a gentle sweetness and a lovely orange color that brightens the bowl.
- 2 celery stalks, diced: Provide a fresh, slightly peppery crunch that balances the richness.
- 3 cloves garlic, minced: Infuses the broth with a warm, aromatic punch that wakes up every other ingredient.
- 1 teaspoon dried thyme: Offers an earthy herbal note that complements the chicken beautifully.
- ½ teaspoon dried parsley: Lends a subtle fresh flavor that rounds out the seasoning.
- ½ teaspoon salt: Enhances and magnifies all the flavors harmoniously.
- ¼ teaspoon black pepper: Adds just the right amount of mild spice without overpowering.
- ½ cup long-grain white rice, uncooked: Soaks up the broth and becomes tender, giving the soup wonderful body.
- 6 cups chicken broth: The nourishing base that infuses the soup with rich, comforting chicken flavor.
- 2 cups cooked shredded chicken: Provides the hearty protein essential for this dish’s satisfying qualities.
- 1 cup whole milk: Adds creaminess and softens textures for a perfect mouthfeel.
- ½ cup heavy cream: Deepens the soup’s richness and smoothness to indulgent levels.
- 2 tablespoons all-purpose flour: Works as a thickening agent, giving the soup its signature creamy look.
- ½ cup frozen peas: Bring a burst of sweetness and a pop of vibrant green color as a finishing touch.
- Chopped fresh parsley for garnish: Freshens and brightens each spoonful with a splash of herbal aroma.
How to Make Creamy Chicken and Rice Soup Recipe
Step 1: Sauté the Base Vegetables and Herbs
Start by melting butter and olive oil in a large pot over medium heat. The combination ensures your veggies cook evenly without burning. Toss in the diced onion, carrots, and celery, and let them soften for about 5 minutes. These veggies build a flavorful foundation and release natural sweetness that makes the soup so inviting. Then add minced garlic along with thyme, parsley, salt, and pepper, stirring for about a minute until the aromas blossom. This step creates the essential depth of flavor that will carry through the entire soup.
Step 2: Toast the Rice and Add Broth
Once your aromatics are inviting, stir in the uncooked rice so it gets lightly coated with the herbs and veggies. Toasting the rice just slightly deepens its natural nutty character and ensures a more complex taste. Then pour in the chicken broth and bring everything to a lively boil. Lower the heat, cover the pot, and let the soup simmer gently for 15 to 18 minutes. This slow cooking softens the rice until tender, perfectly blending with the broth for heartwarming comfort.
Step 3: Add the Chicken and Prepare Cream Mixture
With the rice tender and broth flavorful, stir in shredded cooked chicken so it warms through and mingles with the other ingredients. While the soup simmers, whisk together the whole milk, heavy cream, and flour in a small bowl until smooth. This smooth mixture is the key to achieving that luscious creaminess without lumps.
Step 4: Combine and Thicken the Soup
Slowly add the milk and cream mixture to the pot, stirring frequently to avoid clumping. Let it simmer gently for 5 to 7 minutes, allowing the soup to thicken and develop that velvety texture you crave. The creamy consistency creates a luxurious mouthfeel that’s a hallmark of this Creamy Chicken and Rice Soup Recipe.
Step 5: Final Touches with Peas and Seasoning
Stir in frozen peas to add a sweet pop and splash of color, cooking them just 2 minutes so they stay tender yet vibrant. Taste the soup and adjust the seasoning if needed. Your soup is now perfectly balanced with creamy richness elevated by delicate vegetable sweetness.
How to Serve Creamy Chicken and Rice Soup Recipe
Garnishes
Sprinkle freshly chopped parsley over each bowl just before serving to add a fresh, herbaceous contrast that brightens the creamy soup. For an extra touch, a small squeeze of lemon juice adds a subtle zing that can lift the flavors even more brilliantly.
Side Dishes
This soup pairs wonderfully with crusty bread, garlic toast, or warm buttery biscuits, which are excellent for dipping into the creamy broth. A simple green salad with a light vinaigrette creates a well-rounded meal that balances creaminess with crisp freshness.
Creative Ways to Present
Try serving the soup in mini bread bowls for an adorable and mouthwatering presentation that will impress at family dinners or casual gatherings. Garnish with a swirl of cream and a sprinkle of freshly ground black pepper for a bistro-style flair that elevates every spoonful.
Make Ahead and Storage
Storing Leftovers
Transfer any leftover Creamy Chicken and Rice Soup Recipe to an airtight container and refrigerate for up to 3 days. As the soup chills, it thickens significantly, so adding a little broth or milk when reheating helps restore its perfect creamy texture.
Freezing
This soup freezes well but keep in mind that rice can become a bit softer after freezing. Freeze in meal-sized portions to make reheating easy and convenient. Thaw overnight in the refrigerator before warming gently on the stovetop.
Reheating
Reheat in a saucepan over low to medium heat, stirring often. Add a splash of chicken broth or milk if the soup has thickened too much to keep it smooth and silky. Avoid boiling again to protect the creaminess and tenderness of the chicken and rice.
FAQs
Can I use brown rice instead of white rice in this recipe?
Yes, you can substitute brown rice, but be aware it requires a longer cooking time and a bit more liquid to become tender. Adjust accordingly by simmering the soup for about 40 minutes instead of 15 to 18.
Is this soup suitable for freezing and reheating?
Absolutely! This Creamy Chicken and Rice Soup Recipe freezes well, though the texture of the rice may change slightly. For best results, freeze in small portions and thaw overnight before reheating gently.
Can I make this soup dairy-free?
You can use plant-based milks like oat or almond milk and a dairy-free cream alternative. Use a suitable thickener if you avoid flour or opt for gluten-free flour to maintain the soup’s creamy texture.
How do I make this soup more flavorful?
For an extra kick of flavor, add a splash of lemon juice right before serving, or incorporate fresh herbs like thyme and parsley at the end. A pinch of smoked paprika can also add a lovely depth without overpowering the comforting profile.
What type of chicken works best for this soup?
Cooked shredded chicken breast or rotisserie chicken works beautifully. Using day-old roasted chicken adds a wonderful smoky depth while keeping the meat tender and juicy for this soup.
Final Thoughts
If you’re looking for a soul-soothing meal that feels like a warm embrace, this Creamy Chicken and Rice Soup Recipe is an absolute must-try. Its balance of creamy textures, tender chicken, and vibrant vegetables makes it a go-to dish for any season. I encourage you to give this recipe a whirl — it’s a guaranteed crowd-pleaser that you’ll want to make again and again.
Print
Creamy Chicken and Rice Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Kid-Friendly
Description
This Creamy Chicken and Rice Soup is a comforting and hearty dish featuring tender shredded chicken, aromatic vegetables, and creamy broth thickened with milk and cream. Perfect for warming up on chilly days, this easy homemade soup combines gentle simmering with rich flavors, making it an ideal comfort food that’s both satisfying and kid-friendly.
Ingredients
Base Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
Seasonings
- 1 teaspoon dried thyme
- ½ teaspoon dried parsley
- ½ teaspoon salt
- ¼ teaspoon black pepper
Main Ingredients
- ½ cup long-grain white rice (uncooked)
- 6 cups chicken broth
- 2 cups cooked shredded chicken
Creamy Mixture
- 1 cup whole milk
- ½ cup heavy cream
- 2 tablespoons all-purpose flour
Additional
- ½ cup frozen peas
- Chopped fresh parsley for garnish
Instructions
- Sauté the Vegetables: In a large pot, melt the butter with olive oil over medium heat. Add the diced onion, carrots, and celery. Cook for about 5 minutes or until the vegetables are softened.
- Add Aromatics and Seasonings: Stir in the minced garlic, dried thyme, dried parsley, salt, and black pepper. Cook for an additional 1 minute until the garlic is fragrant.
- Incorporate the Rice: Add the uncooked rice to the pot and stir so the rice gets coated with the butter and seasonings.
- Simmer the Soup: Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce heat to low, cover the pot, and let it simmer for 15 to 18 minutes, or until the rice is tender.
- Add the Chicken: Stir the cooked shredded chicken into the pot, evenly combining with the soup and rice.
- Prepare the Cream Mixture: In a small bowl, whisk together the whole milk, heavy cream, and all-purpose flour until smooth and fully combined.
- Thicken the Soup: Slowly pour the milk and cream mixture into the soup while stirring continuously. Let the soup simmer for 5 to 7 minutes, stirring frequently until it thickens and becomes creamy.
- Add Peas and Final Touches: Stir in the frozen peas and cook for an additional 2 minutes to heat through. Taste the soup and adjust the seasoning if necessary.
- Garnish and Serve: Ladle the soup into bowls and garnish with freshly chopped parsley before serving.
Notes
- For extra flavor, add a splash of lemon juice just before serving to brighten the taste.
- Leftovers tend to thicken when refrigerated; add a little broth or milk when reheating to loosen the soup.
- You can substitute brown rice for white rice, but note that the cooking time will be longer to ensure the rice is fully cooked.
