There’s nothing quite like a warm bowl of creamy chicken and rice soup to bring comfort to a chilly evening or a busy weeknight.

Creamy Chicken & Rice Soup: Easy One-Pot Comfort Food 16

This recipe delivers exactly that: a hearty, satisfying meal that’s both easy to prepare and incredibly flavorful. It’s the kind of dish that makes everyone feel cozy and well-fed.

This one-pot wonder simplifies dinner prep and cleanup, making it a perfect choice for families and anyone looking for a delicious, no-fuss meal. With simple ingredients you likely already have on hand, you can whip up a bowl of pure comfort in no time.

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

What You’ll Love About This Quick And Easy Recipe

This creamy chicken and rice soup is a true winner for so many reasons. First and foremost, it’s a one-pot meal, which means less washing up and more time enjoying your evening. It’s perfect for busy weeknights when you need a wholesome dinner on the table without a lot of fuss, but it’s also comforting enough for a relaxed weekend meal. Families, especially those with picky eaters, will appreciate its mild, familiar flavors and creamy texture. It’s a fantastic way to use up leftover cooked chicken, making it even more convenient, or you can easily cook up some chicken specifically for this recipe. Serve it as a main course with a side of crusty bread or a simple green salad for a complete and satisfying meal that warms you from the inside out.

Everything You Need To Make This Recipe Without Stress

Gathering your ingredients for this creamy chicken and rice soup is straightforward, as most items are pantry staples. You won’t need any exotic spices or hard-to-find produce, making this a budget-friendly and accessible meal for any home cook.

INGREDIENTS:

2 tablespoons olive oil
1 cup chopped yellow onion (about 1 medium)
1 cup chopped carrots (about 2 medium)
1 cup chopped celery (about 2 stalks)
2 cloves garlic, minced
6 cups chicken broth
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 cup long-grain white rice, uncooked
2 cups cooked chicken, shredded or diced
1/2 cup heavy cream
1/4 cup fresh parsley, chopped (for garnish, optional)
Salt and black pepper to taste

For simple substitutions, you can use any type of cooked chicken you have on hand, whether it’s rotisserie chicken, baked chicken breasts, or even leftover turkey. If you don’t have heavy cream, whole milk or half-and-half can be used for a slightly lighter, though still creamy, consistency. Feel free to use brown rice if you prefer, but note that it will require a longer cooking time and potentially more broth. Vegetable broth can be swapped for chicken broth if you’re looking for a vegetarian base before adding the chicken.

Time Needed From Start To Finish

This recipe is designed for efficiency and speed, making it ideal for busy schedules.

Prep time: 15 minutes
Cook time: 20-25 minutes
Total time: 35-40 minutes

How To Make It Step By Step With Visual Cues

Creating this creamy chicken and rice soup is a straightforward process. Follow these steps for a perfect bowl every time:

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 begin to soften, about 5-7 minutes. You’ll notice the onions becoming translucent and the carrots slightly tender.
Add garlic and herbs: Stir in the minced garlic, dried thyme, and dried rosemary. Cook for another minute until fragrant, being careful not to burn the garlic. The aroma will become quite inviting at this stage.
Pour in broth and rice: Add the chicken broth to the pot and bring it to a boil. Once boiling, stir in the uncooked long-grain white rice. Reduce the heat to low, cover the pot, and simmer for 12-15 minutes, or until the rice is tender. The rice should have absorbed most of the liquid and be soft to the bite.
Incorporate chicken: Stir in the cooked, shredded or diced chicken. Continue to simmer for another 2-3 minutes, just long enough for the chicken to heat through.
Stir in cream and season: Remove the pot from the heat. Stir in the heavy cream until well combined. Season the soup generously with salt and black pepper to taste. Taste and adjust seasonings as needed; you might want a little more salt to bring out the flavors.
Serve and garnish: Ladle the hot soup into bowls. Garnish with fresh chopped parsley, if desired, for a pop of color and fresh flavor. Serve immediately while warm.

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 few minutes of cooking for extra veggies and color. If you want to boost the flavor profile, consider adding a pinch of red pepper flakes for a subtle kick, or a squeeze of lemon juice at the end to brighten the flavors.

For serving, this soup is fantastic on its own, but it pairs beautifully with a variety of sides. A crusty baguette or warm dinner rolls are perfect for soaking up every last drop of the creamy broth. A simple side salad with a light vinaigrette offers a refreshing contrast to the richness of the soup. For a heartier meal, you could serve it with grilled cheese sandwiches. Optional toppings can elevate the experience: a swirl of pesto, a sprinkle of grated Parmesan cheese, or some homemade croutons can add extra texture and flavor. This soup is also excellent for a buffet-style meal, as it holds well in a slow cooker on a “warm” setting after cooking.

Common Slip-Ups And How To Avoid Them

Even simple recipes can have common pitfalls. Being aware of these can help ensure your creamy chicken and rice soup turns out perfectly every time.

One frequent mistake is overcooking the rice. If the rice cooks too long, it can become mushy and absorb too much liquid, turning your soup into more of a porridge. To avoid this, keep an eye on the cooking time and check for tenderness around the 12-minute mark. If it’s done, proceed to the next step.

Another common issue is under-seasoning. Chicken and rice soup, with its mild flavors, truly benefits from proper seasoning. Don’t be shy with the salt and pepper. Taste the soup after adding the cream and adjust as needed. A bland soup is easily remedied with a little more seasoning.

Adding the cream too early can sometimes lead to curdling, especially if the soup is boiling vigorously. To prevent this, always remove the pot from direct heat before stirring in the heavy cream. The residual heat will be enough to warm the cream through without causing any issues.

Finally, not chopping vegetables uniformly can lead to some pieces being crunchy while others are soft. Aim for roughly similar-sized pieces for your onions, carrots, and celery so they cook evenly. This ensures a consistent texture throughout your soup.

How To Store It And Make It Ahead Without Ruining Texture

This creamy chicken and rice soup is fantastic for leftovers and can be made ahead, with a few considerations to maintain its best texture.

To store leftovers, allow the soup to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3-4 days.

When reheating, you might notice that the rice has absorbed a lot of the liquid, making the soup very thick. This is normal! To restore the creamy consistency, simply add a splash of chicken broth or milk while reheating on the stovetop over low heat, stirring occasionally until warmed through. You can also reheat individual portions in the microwave, adding a little liquid if needed.

For making ahead, you have a couple of options. You can prepare the soup entirely, cool it, and store it as described above. Just be prepared to add extra liquid when reheating. Alternatively, to minimize the rice absorbing too much liquid, you can cook the soup up to the point of adding the chicken, then stop. When you’re ready to serve, reheat the base, add the cooked chicken and cream, and simmer briefly. This method helps maintain a fresher texture for the rice, but it does add a small step to your final preparation. Freezing is generally not recommended for creamy soups with rice, as the cream can separate and the rice can become mushy upon thawing and reheating.

Questions People Always Ask Before Making This Recipe

Can I use brown rice instead of white rice? Yes, you can, but brown rice takes longer to cook. You’ll need to increase the simmering time for the rice by about 15-20 minutes and potentially add more chicken broth as it absorbs more liquid.

What kind of cooked chicken should I use? Any cooked chicken works well! Shredded rotisserie chicken is a popular choice for convenience, but you can also use diced baked chicken breasts, thighs, or even leftover turkey.

Can I make this soup vegetarian? You can make a creamy vegetable and

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.