This Creamy Chicken and Rice Soup is warm, hearty, and perfect for cozy days. Tender chicken, soft vegetables, and fluffy rice come together in a smooth, comforting broth. Everything cooks in one pot, making it a simple and satisfying meal any night of the week.

Why You’ll Love It

This soup delivers rich, home-style flavor with very little effort. The broth becomes wonderfully creamy, the rice adds gentle body, and the vegetables help balance each spoonful. It’s family-friendly, filling, and great for leftovers.

What You’ll Need (Ingredients)

Oil – Helps soften the vegetables.
Onion – Builds savory flavor.
Carrots – Adds sweetness and color.
Celery – Classic base for soups.
Garlic – Adds aroma and depth.
Dried Parsley & Thyme – Gentle herbs that complement chicken.
Low-Sodium Chicken Broth – The main cooking liquid.
Boneless, Skinless Chicken Breasts – Cook directly in the broth and shred easily.
Long-Grain Rice – Thickens the soup naturally as it cooks.
Salt & Black Pepper – Essential seasoning.
Cream – Makes the soup silky and rich.

Tools for This Recipe

Large soup pot or Dutch oven
Cutting board
Knife
Mixing spoon or spatula
Measuring cups and spoons
Ladle
Small bowls for prepping vegetables

How to Make It (Step-by-Step)

Step Block 1 — Prep & Batter (Soup Base)

Heat oil in a large pot.
Add onion, carrots, and celery; cook until the vegetables start to soften.
Stir in garlic, parsley, and thyme.
Pour in the chicken broth and add the chicken breasts and rice.
Season with salt and pepper.

Step Block 2 — Bake & Cool (Simmer & Finish)

Bring the soup to a boil, then reduce to a gentle simmer.
Cook until the rice is tender and the chicken is fully cooked through.
Remove the chicken, shred it, and return it to the pot.
Stir in the cream and warm through before serving.
Let cool slightly, then ladle into bowls.

Helpful Tips

Stir the soup occasionally as it simmers to prevent rice from settling.
If the soup thickens too much, add a splash of broth or water.
Shred the chicken while it’s hot for easiest handling.
Add extra vegetables if you enjoy a heartier texture.

Substitutions & Variations

Chicken thighs can replace chicken breasts for a juicier result.
Brown rice works but will require a longer simmer.
Half-and-half or whole milk with a cornstarch slurry can lighten the soup.
Spinach or peas can be stirred in during the last few minutes for extra color and nutrition.

What to Serve With It

Crusty bread or dinner rolls
A fresh garden salad
Crackers
Roasted vegetables on the side for a fuller meal

Leftovers & Storage

Room temperature: Cool soup before storing.
Refrigerator: Keep in an airtight container for 2–3 days.
Freezer: Freeze for up to 3 months. Thaw overnight and add a splash of broth if it thickens.
Reheating: Warm gently on the stove to avoid overcooking the rice.

FAQs

Can I use cooked rice instead of uncooked rice?
Yes. Add cooked rice at the end so it doesn’t turn mushy.

Can I use pre-cooked chicken?
Yes. Add it during the final few minutes of cooking.

What if the soup gets too thick?
Thin it with broth or water until it reaches your preferred consistency.

Can this soup be made dairy-free?
Yes. Use a dairy-free milk alternative, though the soup will be lighter.

Can I make this in advance?
Yes. The rice may continue to absorb liquid, but a splash of broth brings it back to the right texture.

Conclusion

This Creamy Chicken and Rice Soup is the perfect blend of comfort, simplicity, and satisfying flavor. It’s easy enough for busy evenings yet comforting enough for weekends at home. Give it a try — it may become your new favorite one-pot meal.

Full Recipe