Creamy Chicken & Rice Soup

This creamy chicken and rice soup is hearty, very filling, and the creamy broth is absolutely addictive. It warms you from the inside out. The soup uses simple ingredients and steps. It works as a weeknight dinner or a cozy weekend lunch. If you like creamy chicken dishes, you might also enjoy this creamy garlic parmesan chicken pasta for another comfort-style meal.

Why make this recipe

This recipe is easy and kind to beginners. You can make it in one pot. It uses pantry staples and fresh chicken. The dish stretches to feed a family. It freezes well for quick meals later. It also beats canned soups in flavor and texture.

What makes Creamy Chicken & Rice Soup special

The broth is thick and silky without heavy cream. The rice cooks into the soup and adds body. Tender chicken pieces make it filling. The flavors are simple and clean. For a full comfort meal, try a creamy side like the creamy mushroom green bean casserole alongside.

Is Creamy Chicken & Rice Soup healthy

This soup balances protein, carbs, and vegetables. You control the salt and fat. Use low-sodium broth to cut sodium. Swap cream for milk or Greek yogurt to lower calories. Homemade soup has no preservatives. Portion control keeps it part of a healthy meal plan. Do not take this as medical advice.

How to make Creamy Chicken & Rice Soup

The method is simple and forgiving. You brown the chicken, sauté the veg, add rice and broth, then simmer. Finish with milk or cream for richness. It takes about 40 to 50 minutes from start to finish. The steps are easy for cooks at any skill level.

Ingredients

• 1 lb (450 g) boneless skinless chicken thighs or breasts, cut into 1-inch pieces
• 2 tablespoons butter or olive oil
• 1 medium onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 teaspoon dried thyme (or 1 tablespoon fresh)
• 1 bay leaf
• 1 cup long-grain white rice, rinsed
• 6 cups chicken broth (use low-sodium if preferred)
• 1 cup milk or 1/2 cup heavy cream (or plain Greek yogurt, stirred in off heat)
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped (optional)
• Lemon wedges for serving (optional)

Directions

1. Heat a large pot over medium heat. Add butter or oil.
2. Season the chicken with salt and pepper. Brown the chicken 3–4 minutes per side until lightly golden. Remove and set aside.
3. Add onion, carrot, and celery to the pot. Cook 5–7 minutes until soft.
4. Stir in garlic and thyme. Cook 30 seconds until fragrant.
5. Add rice and stir to coat with the vegetables.
6. Pour in chicken broth and add the bay leaf. Bring to a boil.
7. Return the chicken to the pot. Reduce heat to low. Cover and simmer 18–22 minutes, until rice is tender and chicken is cooked through.
8. Remove the bay leaf. Stir in milk or cream. Heat gently; do not boil if you used milk or yogurt.
9. Taste and adjust salt and pepper. Add parsley and a squeeze of lemon if you like. Serve hot.

How to serve Creamy Chicken & Rice Soup

Serve in deep bowls for a bowl-and-spoon meal. Top with extra parsley or a grind of black pepper. Pair it with crusty bread or a simple salad. For a lighter meal, serve the soup with a side of roasted vegetables. If you want a sandwich or side that complements the flavors, try a fresh chicken pesto caprese sandwich for a heartier plate.

 

Best Occasions Creamy Chicken & Rice Soup

Make it on cold nights and rainy days. It works for busy weeknights. Bring it to potlucks or family dinners. It’s great for recoveries when you want gentle food. It also makes a filling lunch for meal prep.

How to store Creamy Chicken & Rice Soup

Let the soup cool slightly before storing. Store in airtight containers in the fridge for up to 4 days. For longer storage, freeze in portioned containers for up to 3 months. Thawed soup may be a bit thicker; add a splash of broth when reheating.

Can you make Creamy Chicken & Rice Soup

Yes. Make the soup and chill it. Reheat on the stove over low heat. Add a little broth if it thickened in the fridge. You can also cook rice separately and add it when serving to keep texture perfect.

Tips to make Creamy Chicken & Rice Soup

• Rinse the rice to remove excess starch for a cleaner broth.
• Use thighs for more flavor. Use breasts if you prefer lean meat.
• Stir gently after adding milk or yogurt to avoid curdling.
• If the soup becomes too thick, thin with warm broth.
• For a smoky twist, stir in a small pinch of smoked paprika or top with crispy bacon like in a creamy bacon and cheddar gnocchi for inspiration on combining bacon with creamy dishes.

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Variation

• Make it with brown rice; increase simmer time and add more broth.
• Swap chicken for turkey for a post-holiday twist.
• Add mushrooms or peas for extra veg.
• Use cauliflower rice for a low-carb option.
• Finish with a splash of lemon juice or a teaspoon of Dijon mustard for brightness.

FAQs

Q: Can I use leftover cooked chicken in this creamy chicken and rice soup?

A: Yes. Add leftover cooked chicken in the last 5 minutes to heat through so it stays tender.

Q: Can I make this soup dairy-free?

A: Yes. Use coconut milk or a plant-based milk and avoid yogurt. Use olive oil instead of butter.

Q: Why did my rice get mushy in This creamy chicken and rice soup is hearty, very filling, and the creamy broth is absolutely addictive…?

A: The rice will get mushy if you overcook it or use too much heat. Cook until just tender and check at the lower end of the time range.