Warm up with a bowl of this delicious creamy chicken and rice soup, perfect for a comforting family meal.
This easy recipe uses cream of chicken soup for a quick and satisfying dinner that will become a weeknight staple.
Discover the details of how to bring this hearty and flavorful soup to your table with minimal fuss and maximum deliciousness. It’s the ultimate comfort food for busy schedules.
Table of Contents
- What You’ll Love About This Quick And Easy Recipe
- Everything You Need To Make This Recipe Without Stress
- Time Needed From Start To Finish
- How To Make It Step By Step With Visual Cues
- Easy Variations And Serving Ideas That Fit Real Life
- Common Slip-Ups And How To Avoid Them
- How To Store It And Make It Ahead Without Ruining Texture
- Questions People Always Ask Before Making This Recipe
Creamy Chicken and Rice Soup
- Total Time: 35 minutes
- Yield: 6 servings 1x
Description
Warm up with a bowl of this delicious creamy chicken and rice soup, perfect for a comforting family meal. This easy recipe uses cream of chicken soup for a quick and satisfying dinner that will become a weeknight staple. It’s a true lifesaver for busy weeknights, offering a hearty and satisfying meal without requiring hours in the kitchen. It’s designed for families who crave homemade comfort food but don’t have endless time to cook. The beauty of this recipe lies in its simplicity and the use of readily available ingredients, making it approachable for even the most novice cooks. You’ll love how quickly it comes together, transforming simple components into a rich, flavorful soup that tastes like it simmered all day. It’s perfect for a chilly evening, a quick lunch, or whenever you need a bowl of warmth and nourishment. This soup is also incredibly budget-friendly, stretching a few core ingredients into a meal that feeds a crowd.
Ingredients
Instructions
1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes. The onions should become translucent, and the carrots will start to look a bit brighter in color.
2. Pour in the chicken broth and add the shredded or diced cooked chicken to the pot. Stir in both cans of cream of chicken soup until fully dissolved and no lumps remain. Bring the mixture to a gentle simmer, stirring frequently to ensure everything is well combined and heated through.
3. Stir in the uncooked white rice. Make sure to stir it well so the rice doesn’t stick to the bottom of the pot. Continue to simmer the soup, uncovered, for about 12-15 minutes, or until the rice is tender. The rice grains should be plump and soft when tasted. Stir occasionally to prevent sticking.
4. If you’re using heavy cream for extra richness, stir it into the soup during the last 2-3 minutes of cooking. Heat through gently, but do not bring to a rolling boil after adding the cream, as it can sometimes curdle. The soup will take on a noticeably richer, velvety texture.
5. Remove the soup from the heat. Season generously with salt and black pepper to taste. Start with a pinch of each, stir, and then taste. Adjust as needed until the flavors are perfectly balanced. Remember that chicken broth and cream of chicken soup already contain some salt, so add gradually.
6. Ladle the hot soup into bowls. Garnish each serving with a sprinkle of fresh chopped parsley for a burst of color and fresh flavor. Serve immediately and enjoy your comforting meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: main dish
- Method: simmer
- Cuisine: american
Nutrition
- Serving Size: 1 bowl
Keywords: chicken, rice, soup, creamy, comfort food, easy, weeknight, family, dinner, quick
What You’ll Love About This Quick And Easy Recipe
This creamy chicken and rice soup is a true lifesaver for busy weeknights, offering a hearty and satisfying meal without requiring hours in the kitchen. It’s designed for families who crave homemade comfort food but don’t have endless time to cook. The beauty of this recipe lies in its simplicity and the use of readily available ingredients, making it approachable for even the most novice cooks. You’ll love how quickly it comes together, transforming simple components into a rich, flavorful soup that tastes like it simmered all day. It’s perfect for a chilly evening, a quick lunch, or whenever you need a bowl of warmth and nourishment. This soup is also incredibly budget-friendly, stretching a few core ingredients into a meal that feeds a crowd.
Everything You Need To Make This Recipe Without Stress
This recipe is built on accessible ingredients you likely already have in your pantry or can easily find at any grocery store. The star of the show, canned cream of chicken soup, does a lot of the heavy lifting, providing a creamy base and rich flavor without needing to make a roux from scratch. Feel free to use your favorite brand of chicken broth, and don’t hesitate to grab a rotisserie chicken from the store to make this even faster.
INGREDIENTS:
- 2 tablespoons olive oil
- 1 cup chopped yellow onion
- 1 cup chopped carrots
- 1 cup chopped celery
- 4 cups cooked chicken, shredded or diced
- 6 cups chicken broth
- 2 (10.5 ounce) cans cream of chicken soup
- 1 cup uncooked white rice (such as long-grain or jasmine)
- 1/2 cup heavy cream (optional, for extra creaminess)
- 1/4 cup fresh parsley, chopped (for garnish)
- Salt and black pepper to taste
For the cooked chicken, a store-bought rotisserie chicken is your best friend here, making prep incredibly fast. Alternatively, you can boil or bake a couple of chicken breasts or thighs and shred them yourself. If you don’t have heavy cream, you can omit it, or use half-and-half for a slightly lighter but still creamy texture. For the rice, long-grain white rice works beautifully, but you could also use jasmine rice for a subtle aromatic touch. Avoid instant rice, as it can become mushy in soup.
Time Needed From Start To Finish
This recipe is designed for speed and efficiency, making it perfect for those evenings when you need dinner on the table without a long wait.
- Prep time: 15 minutes
- Cook time: 20 minutes
- Total time: 35 minutes
How To Make It Step By Step With Visual Cues
Follow these simple steps to create a delicious and comforting bowl of creamy chicken and rice soup. The visual cues will help you know exactly what to look for at each stage.
- Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes. The onions should become translucent, and the carrots will start to look a bit brighter in color.
- Combine Liquids and Chicken: Pour in the chicken broth and add the shredded or diced cooked chicken to the pot. Stir in both cans of cream of chicken soup until fully dissolved and no lumps remain. Bring the mixture to a gentle simmer, stirring frequently to ensure everything is well combined and heated through.
- Add the Rice: Stir in the uncooked white rice. Make sure to stir it well so the rice doesn’t stick to the bottom of the pot. Continue to simmer the soup, uncovered, for about 12-15 minutes, or until the rice is tender. The rice grains should be plump and soft when tasted. Stir occasionally to prevent sticking.
- Introduce the Cream (Optional): If you’re using heavy cream for extra richness, stir it into the soup during the last 2-3 minutes of cooking. Heat through gently, but do not bring to a rolling boil after adding the cream, as it can sometimes curdle. The soup will take on a noticeably richer, velvety texture.
- Season and Taste: Remove the soup from the heat. Season generously with salt and black pepper to taste. Start with a pinch of each, stir, and then taste. Adjust as needed until the flavors are perfectly balanced. Remember that chicken broth and cream of chicken soup already contain some salt, so add gradually.
- Garnish and Serve: Ladle the hot soup into bowls. Garnish each serving with a sprinkle of fresh chopped parsley for a burst of color and fresh flavor. Serve immediately and enjoy your comforting meal.
Easy Variations And Serving Ideas That Fit Real Life
This creamy chicken and rice soup is wonderfully versatile and can be adapted to suit various tastes and occasions. For a kid-friendly twist, you can add a handful of frozen peas or corn during the last 5 minutes of cooking for extra vegetables and color. If you want to boost the protein, consider adding some cooked cannellini beans or chickpeas along with the chicken.
For serving, this soup is fantastic on its own, but it also pairs beautifully with a side of crusty bread or warm dinner rolls for dipping. A simple green salad with a light vinaigrette makes for a complete and balanced meal. You can also offer a variety of toppings at the table, such as a dash of hot sauce for those who like a little kick, a sprinkle of grated Parmesan cheese, or even some homemade croutons for added crunch. For a heartier meal, serve it alongside a grilled cheese sandwich.
Common Slip-Ups And How To Avoid Them
Even simple recipes can have a few pitfalls. Here are some common mistakes to watch out for when making this creamy chicken and rice soup:
- Undercooked or Overcooked Rice: The biggest culprit here is not stirring the rice often enough or cooking it at too high a heat. If the rice sticks to the bottom, it can burn or cook unevenly. Stir every few minutes, especially after adding the rice, and maintain a gentle simmer. Conversely, cooking the rice for too long can make it mushy. Taste a grain of rice after about 12 minutes to check for doneness.
- Lumpy Cream of Chicken Soup: Canned cream of chicken soup can sometimes be thick and lumpy straight from the can. To avoid this, make sure to stir it thoroughly into the hot broth until it’s completely smooth before adding the rice. A whisk can be helpful here.
- Lack of Seasoning: Bland soup is a common complaint. Don’t forget to taste and adjust the seasoning with salt and pepper at the end. The amount needed can vary depending on the saltiness of your broth and cream of chicken soup.
- Curdled Cream: If you’re adding heavy cream, make sure to do so at the very end of the cooking process and only heat it through gently. Bringing the soup to a rapid boil after adding cream can sometimes cause it to curdle, resulting in an unappealing texture.
- Overcrowding the Pot: Using a pot that’s too small can lead to uneven cooking and potential boil-overs. Ensure you use a large enough pot or Dutch oven to comfortably hold all the ingredients.
How To Store It And Make It Ahead Without Ruining Texture
This creamy chicken and rice soup is excellent for meal prep and leftovers. To store, allow the soup to cool completely to room temperature, then transfer it to an airtight container. It will keep well in the refrigerator for up to 3-4 days.
When reheating, the rice tends to absorb a lot of the liquid, making the soup thicker. To restore its original consistency, you’ll likely need to add a splash of extra chicken broth or water when reheating. Reheat gently on the stovetop over medium-low heat, stirring occasionally, until warmed through. Alternatively, you can microwave individual portions, stirring halfway through.
While you can make the entire soup ahead of time, if you plan to freeze it, it’s often best to cook the rice separately or add it fresh when reheating. Cooked rice can become mushy and change texture after freezing and thawing in soup. If you do freeze the soup with the rice, be prepared for a slightly softer rice texture upon reheating. Freeze in individual portions for easy thawing.
Questions People Always Ask Before Making This Recipe
Can I use brown rice instead of white rice?
Yes, you can use brown rice, but be aware that it will significantly increase the cooking time. Brown rice typically takes 30-45 minutes to cook, so you’ll need to adjust the simmering time accordingly. You might also need to add more liquid as brown rice absorbs more.
What if I don’t have cooked chicken on hand?
No problem! You can quickly cook chicken breasts or thighs by boiling them in water or broth for about 15-20 minutes until cooked through,
FAQs
- Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
- How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
- Can I adjust sweetness? Yes—add more or less sweetener to taste.
- Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.
