Creamy Chicken and Rice Soup Recipe
The Ultimate Comfort Bowl Dinner.
A wonderfully comforting and easy creamy chicken and rice soup, perfect for cozy nights.
I remember making this soup often when my kids were little. A sniffle, a cold day, or just a longing for something familiar and gentle, and this was my go-to. It felt like I was pouring love into every spoonful. I'd watch the steam curl up from their bowls, their small faces lighting up with each bite. It's more than just food; it's a memory, a feeling of home. Even now, the aroma of it simmering on the stove takes me right back to those quiet, cozy kitchen moments. It truly is a classic that never gets old.
Why You'll Fall in Love with This Soup
- •It's the ultimate comfort food, perfect for any time of year, especially chilly evenings.
- •Incredibly easy to make, even for beginner cooks, with simple, wholesome ingredients.
- •The creamy texture and tender chicken and rice are so satisfying.
- •Packed with nourishing vegetables, making it a well-rounded meal.
- •Easily customizable with your favorite herbs or a splash of fresh lemon.
- •Makes fantastic leftovers, often tasting even better the next day!
- •A perfect recipe to soothe a cold or just bring a cozy feeling to your table.
This soup is an absolute dream! My family devoured it, even my picky eater. It's so creamy and flavorful, and surprisingly easy to make. I'm adding this to our regular rotation for sure!
Essential Ingredient Guide
- Chicken Broth: Opt for low-sodium chicken broth so you can control the salt level yourself. If you're using homemade, even better! It truly makes a difference in depth of flavor. You can always add more salt later, but you can't take it out, you know?
- Cooked Chicken: This recipe is amazing for using up leftover roasted or poached chicken breasts. A rotisserie chicken from the store is also a fantastic shortcut – just shred it up! We want tender pieces, not dry ones, so don't overcook it.
- White Long-Grain Rice: Rinsing the rice before adding it to the pot helps remove excess starch, which prevents the soup from becoming too gummy. It also keeps each grain distinct. Basmati or jasmine work beautifully here, too, just stick with a long-grain variety for the best texture.
- Heavy Cream: This is where the magic happens, giving our soup that luxurious, creamy mouthfeel. For a slightly lighter but still lovely version, half-and-half works. Just be sure not to boil the soup once you add it – a gentle simmer is key to keep it from curdling.
- Aromatics (Onion, Carrots, Celery, Garlic): These are the flavor building blocks! Take your time sautéing them until they're softened and fragrant. It lays such a beautiful foundation for the entire soup. Don't rush this step, honestly.
Complete Cooking Process
- Dice your onion, carrots, and celery into uniform, small pieces. This helps them cook evenly. Don't forget to mince that garlic!
- Shred or dice your cooked chicken. If you're starting from raw, cook it first – you can boil or pan-sear chicken breasts.
- Rinse your white rice under cold water until the water runs clear. This little step makes a big difference in texture, trust me.
- In your trusty soup pot, warm up the olive oil or butter over medium heat.
- Add those diced aromatics – onion, carrots, and celery. Let them soften gently for about 5-7 minutes. We're looking for tender, not browned.
- Stir in the minced garlic, thyme, and rosemary. Cook for just a minute more. Oh, the smell! It's already so inviting.
- Pour in the chicken broth and bring it to a nice boil. Reduce the heat and let it settle into a happy simmer.
- Add the rinsed rice, cover the pot, and let it do its thing for 15-20 minutes, or until that rice is perfectly tender. Give it a gentle stir every now and then to make sure it doesn't cling to the bottom.
- Once the rice is cooked, stir in your shredded chicken. Let it warm through for about 5 minutes.
- Now for the creamy goodness! Reduce the heat to low and slowly stir in the heavy cream. Just heat it through gently; we don't want it to boil. That's a no-no for creamy soups, you know?
- Taste your beautiful soup and adjust the salt and pepper. Maybe a little more, maybe a little less. Your kitchen, your rules!
- Ladle into bowls, sprinkle with fresh parsley, and serve immediately. It's the best feeling, isn't it?
Frequently Asked Questions
→Can I use brown rice instead of white rice?
You absolutely can, but brown rice takes longer to cook, usually around 40-45 minutes. You'll need to adjust the cooking time accordingly and might need a bit more broth to compensate for the extra cooking time. Just a heads up!
→Can I freeze this soup?
Soups with rice and cream can sometimes change texture a bit after freezing and thawing. The rice can become mushier, and the cream might separate. If you plan to freeze, I'd suggest leaving out the cream and adding it when you reheat. That way, it stays wonderfully silky!
→What kind of chicken should I use?
Leftover rotisserie chicken is my favorite shortcut here! You can also boil or bake boneless, skinless chicken breasts or thighs until cooked through, then shred or dice them. Anything that gives you nice, tender pieces works perfectly.
→Can I add other vegetables?
Oh, absolutely! That's the beauty of soup. Frozen peas or corn can be added in the last 10 minutes of cooking. Sliced mushrooms or green beans would also be lovely. Feel free to experiment with what you have on hand.
→Why did my cream curdle?
Cream can curdle if it's subjected to high heat or a rapid boil, especially after being added to an acidic environment (though this soup isn't particularly acidic). The key is to add the cream at the very end, reduce the heat to low, and just gently warm it through without letting it boil. Slow and steady wins the race for creamy perfection!
Creamy Chicken and Rice Soup Recipe
Enjoy creamy chicken and rice soup made with tender chicken, vegetables, and a rich, creamy broth. A comforting and easy recipe!
Timing
Prep Time
15 minutes
Cook Time
35-40 minutes
Total Time
50-55 minutes
Recipe Details
Ingredients
For the Soup Base
- 012 tablespoons olive oil or unsalted butter
- 021 large yellow onion, diced
- 032 carrots, peeled and diced
- 042 celery stalks, diced
- 053 cloves garlic, minced
- 068 cups chicken broth, low sodium
- 071 teaspoon dried thyme
- 081/2 teaspoon dried rosemary (crushed)
- 09Salt and freshly ground black pepper to taste
For the Chicken and Rice
- 012 cups cooked chicken, shredded or diced (from rotisserie chicken or boiled chicken breasts)
- 021 cup white long-grain rice, rinsed
- 031/2 cup heavy cream (or half-and-half for a lighter version)
- 041/4 cup fresh parsley, chopped (for garnish)
Instructions
In a large Dutch oven or soup pot, heat the olive oil or butter over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables start to soften.
Stir in the minced garlic, dried thyme, and dried rosemary. Cook for another minute until fragrant, being careful not to burn the garlic.
Pour in the chicken broth. Bring the mixture to a boil, then reduce the heat to a simmer. Add the rinsed rice. Cover and cook for about 15-20 minutes, or until the rice is tender. Stir occasionally to prevent rice from sticking.
Once the rice is cooked, stir in the shredded or diced cooked chicken. Allow it to heat through for about 5 minutes.
Reduce the heat to low. Gently stir in the heavy cream (or half-and-half). Heat through for a few minutes, but do not boil the soup once the cream is added, as it can curdle.
Taste and adjust seasonings with salt and pepper as needed. Ladle the warm soup into bowls and garnish with fresh chopped parsley before serving. Enjoy the warmth!
Notes & Tips
- 1To make this even heartier, consider adding some frozen peas or corn during the last 10 minutes of cooking.
- 2For a deeper chicken flavor, you can simmer raw chicken bones in water for an hour or two to make your own broth.
- 3If you prefer a thicker soup, you can use a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) added at the end, stirring until thickened.
Tools You'll Need
- •Rinse your rice thoroughly to prevent a gummy soup texture.
- •Don't overcook the rice; it will continue to absorb liquid and soften in the soup.
- •Use cooked chicken; adding raw chicken would require adjusting cooking times and liquids significantly.
- •Always add the cream at the very end and keep the heat low to prevent curdling.
- •Taste and adjust seasoning throughout the process, especially before serving.