Creamy Chicken and Rice Soup is a comforting bowl full of tender chicken, soft rice, and a rich, creamy broth that feels like a warm hug on a chilly day. It’s the kind of soup that soothes your soul with every spoonful, blending simple ingredients into something truly satisfying.
I love making this soup on busy nights because it’s easy to put together but tastes like you spent hours in the kitchen. The creamy texture comes from just the right amount of milk or cream, and the chicken stays juicy and flavorful. Sometimes, I add a pinch of fresh herbs to brighten it up—it really makes a difference without any extra fuss.
My favorite way to enjoy this soup is paired with a slice of crusty bread or a warm roll to soak up every last drop. It’s perfect for sharing with family or keeping all to yourself when you need a little comfort food moment. Whenever I make it, I always find myself coming back for seconds because it’s just that good.
Key Ingredients & Substitutions
Chicken: Using cooked chicken saves time. Rotisserie chicken works great, or you can cook chicken breasts or thighs yourself. Dark meat is juicier if you prefer more flavor.
Rice: White rice is best because it cooks evenly and won’t muddy the soup. If you want a gluten-free option, stick with rice and avoid flour or use cornstarch instead.
Butter & Flour (Roux): They thicken the soup and add richness. For a dairy-free version, use olive oil instead of butter and a gluten-free flour or cornstarch for thickening.
Milk or Half-and-Half: This makes the soup creamy. Whole milk works well, but half-and-half adds extra richness. You can substitute with coconut milk for a dairy-free twist.
Herbs: Dried thyme, parsley, and basil give subtle herb flavor. Fresh herbs at the end add brightness if you have them. Feel free to adjust based on what you have.
How Do You Make the Soup Creamy Without Curdling?
The key is to add the milk or half-and-half at the end and heat gently. Here’s how to do it:
- Lower the heat to avoid boiling once you add the dairy.
- Stir often to keep the soup smooth and prevent sticking.
- Heat until just warmed through, about 3-5 minutes, then remove from heat.
- If you heat too fast or boil, the dairy can separate and make the soup look grainy.
Taking your time here ensures a silky, creamy texture that makes this soup so comforting.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking the soup evenly and giving you space to stir without spills.
- Wooden spoon – great for stirring the roux and soup without scratching your pot.
- Measuring cups and spoons – help you get the right amounts of broth, rice, and seasonings each time.
- Whisk – useful for mixing the flour into butter smoothly to avoid lumps in your soup.
- Cutting board and sharp knife – needed for chopping veggies and chicken safely and quickly.
Flavor Variations & Add-Ins
- Swap chicken for turkey or shredded rotisserie turkey for a slightly different taste, especially great after holidays.
- Stir in spinach or kale at the end to add color and extra nutrients without changing the texture much.
- Add cooked mushrooms for a deeper, earthier flavor that pairs well with creamy soups.
- Mix in a pinch of curry powder or smoked paprika for a warm, cozy twist on the classic flavor.
How to Make Creamy Chicken and Rice Soup?
Ingredients You’ll Need:
- 2 tablespoons butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 6 cups chicken broth
- 1 cup cooked chicken, shredded or diced
- 1 cup cooked white rice
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- 1 teaspoon dried parsley (optional)
- 1/2 teaspoon dried basil (optional)
- 1/4 cup all-purpose flour
- 1 cup milk or half-and-half (for creaminess)
- Salt and pepper, to taste
How Much Time Will You Need?
This soup takes about 10 minutes to prepare your ingredients and 30 minutes to cook. So, in just around 40 minutes, you’ll have a warm, creamy bowl ready to enjoy!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot, melt the butter over medium heat. Add the diced onion, carrots, and celery. Cook them gently until they are soft and fragrant, about 5 to 7 minutes.
2. Add Garlic and Make Roux:
Stir in the minced garlic and cook for 1 more minute. Then sprinkle the flour over the veggies and stir constantly for 1 to 2 minutes to cook the flour and make a roux that will thicken the soup.
3. Add Broth and Herbs:
Slowly whisk in the chicken broth, stirring well to avoid lumps. Add thyme, parsley, basil, salt, and pepper. Bring the soup to a gentle simmer and let it cook for about 20 minutes until the vegetables are tender.
4. Add Chicken and Rice:
Stir in the cooked chicken and cooked rice. Let the soup heat through for about 5 minutes.
5. Finish with Creaminess:
Lower the heat and slowly stir in the milk or half-and-half. Heat gently for 3 to 5 minutes without boiling to keep the soup creamy and smooth.
6. Taste and Serve:
Taste the soup and adjust salt and pepper if needed. Serve hot with a sprig of fresh thyme on top and some crusty bread on the side for dipping.
Can I Use Frozen Chicken in This Soup?
Yes! Just make sure the chicken is fully thawed before adding it to the soup. You can thaw frozen chicken overnight in the fridge or quickly by placing it in a sealed bag and submerging it in cold water.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup completely, then cool and refrigerate it for up to 3 days. Reheat gently on the stove, stirring occasionally. You might need to add a splash of broth or milk to refresh the creamy texture.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, warm the soup over low heat to prevent curdling, stirring often for even heating.
Can I Substitute the Rice?
You can swap white rice for brown rice or quinoa, but note that cooking times may vary. For best results, cook the rice separately before adding it to the soup so it doesn’t become mushy.
