Warm up with a bowl of this delicious creamy chicken and rice soup, perfect for a cozy family meal.

Creamy Chicken & Rice Soup Recipe - Easy Comfort Food 16

This comforting chicken and rice soup recipe is sure to become a new favorite. It’s designed for busy weeknights when you need something hearty and satisfying without spending hours in the kitchen.

This recipe delivers on flavor and simplicity, making it a go-to for anyone craving a warm, creamy hug in a bowl. It’s packed with tender chicken, fluffy rice, and a rich, savory broth that appeals to all ages.

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 weeknight hero. It’s incredibly easy to make, relying on readily available ingredients and straightforward steps, making it perfect for beginner cooks or anyone short on time. Families will appreciate how quickly it comes together and how universally loved its comforting flavors are – even picky eaters tend to enjoy a classic chicken and rice soup. You can serve it as a light lunch, a satisfying dinner, or even a comforting meal when someone in the family isn’t feeling their best. It’s the kind of dish that brings warmth and coziness to any table, especially on a chilly evening. The creamy texture and savory depth make it feel like a special meal, yet it’s simple enough for regular rotation.

Everything You Need To Make This Recipe Without Stress

Gathering your ingredients before you start cooking is a great way to ensure a smooth process. This recipe uses common pantry staples and fresh items you can easily find at any grocery store.

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 (low sodium preferred)
2 cups cooked chicken, shredded or diced
1 cup uncooked long-grain white rice
1/2 cup heavy cream
1/4 cup chopped fresh parsley, plus more for garnish
1 teaspoon dried thyme
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste

For the chicken, you can use leftover rotisserie chicken, pre-cooked chicken breasts, or quickly boil and shred two chicken breasts specifically for this recipe. If you don’t have long-grain white rice, medium-grain white rice will also work, though it may absorb a little more liquid. Feel free to adjust the amount of heavy cream based on your preference for richness; half-and-half can be used for a slightly lighter soup, but it won’t be quite as creamy. If fresh parsley isn’t available, you can omit it or use a sprinkle of dried parsley, though the fresh herb adds a wonderful brightness.

Time Needed From Start To Finish

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

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 creamy chicken and rice soup that everyone will love.

Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, for 5-7 minutes until the vegetables start to soften. You’ll see the onions become translucent, and the carrots will brighten in color.
Add Garlic and Seasonings: Stir in the minced garlic, dried thyme, salt, and pepper. Cook for another minute until the garlic is fragrant. Be careful not to burn the garlic, as it can turn bitter quickly.
Pour in Broth and Rice: Add the chicken broth and uncooked long-grain white rice to the pot. Bring the mixture to a boil, then 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.
Stir in Chicken and Cream: Once the rice is cooked, stir in the shredded or diced cooked chicken and the heavy cream. Continue to simmer gently for another 3-5 minutes, just until the soup is heated through and the cream is fully incorporated. Do not bring the soup to a rolling boil after adding the cream, as it can sometimes curdle.
Add Fresh Parsley: Remove the pot from the heat and stir in the fresh chopped parsley. This adds a burst of fresh flavor and color right at the end.
Taste and Adjust: Taste the soup and adjust the seasonings if needed. You might want a little more salt or pepper, depending on the chicken broth you used and your personal preference. Serve hot.

Easy Variations And Serving Ideas That Fit Real Life

This creamy chicken and rice soup is fantastic on its own, but there are many ways to customize it to your family’s preferences or what you have on hand. For a kid-friendly twist, you can use alphabet pasta instead of rice, which often makes soup more appealing to little ones. If you want to add more vegetables, frozen peas or corn can be stirred in during the last few minutes of cooking. For a heartier soup, consider adding a can of drained cannellini beans or a handful of baby spinach at the end.

When serving, a sprinkle of extra fresh parsley or a dash of black pepper makes a nice garnish. For a little crunch, offer some croutons or oyster crackers on the side. A crusty bread or warm dinner rolls are perfect for soaking up every last drop of this delicious soup. For a complete meal, pair it with a simple side salad. This soup is also excellent for a buffet-style meal; simply keep it warm in a slow cooker on the “warm” setting, stirring occasionally.

Common Slip-Ups And How To Avoid Them

Even simple recipes can have small pitfalls. Being aware of these can help you achieve perfect results every time.

One common mistake is overcooking the rice. If the rice cooks for too long, it can become mushy and absorb too much liquid, making the soup overly thick. To avoid this, keep an eye on the clock and check the rice for doneness around the 12-minute mark. It should be tender but still have a slight chew.

Another common issue is adding the cream too early or boiling the soup vigorously after the cream has been added. High heat can cause dairy to curdle, resulting in a grainy texture. Always add the heavy cream at the very end and only simmer gently until heated through, never bringing it to a rolling boil.

Finally, don’t forget to taste and adjust seasonings at the end. Different brands of chicken broth vary in sodium content, and your personal preference for salt and pepper might differ. A final taste test ensures your soup is perfectly balanced.

How To Store It And Make It Ahead Without Ruining Texture

This creamy chicken and rice soup is wonderful for meal prepping or enjoying as 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 will have absorbed more of the liquid, so the soup will likely be much thicker. To restore its creamy consistency, you’ll want to add a splash of extra chicken broth or even a little milk or cream as you reheat it on the stovetop over medium-low heat or in the microwave. Stir frequently until it reaches your desired consistency and is heated through. Do not boil it vigorously.

Making this soup ahead of time is definitely possible, but with a small modification. If you plan to make a large batch for later in the week, consider cooking the rice separately and adding it to individual servings as you reheat them. This prevents the rice from becoming overly soft and mushy in the stored soup. Alternatively, you can make the soup up to the point of adding the chicken and cream, store that base, and then add freshly cooked rice, chicken, and cream when you’re ready to serve.

Questions People Always Ask Before Making This Recipe

Can I use brown rice instead of white rice? Yes, you can use brown rice, but it will take significantly longer to cook (around 40-45 minutes). You’ll need to adjust the simmering time accordingly and potentially add more broth as it cooks.

What kind of chicken is best for this soup? Cooked chicken is key. Leftover rotisserie chicken is perfect for convenience. You can also boil and shred chicken breasts or thighs, or use canned chicken if you’re really in a pinch.

Can I make this soup vegetarian? Absolutely! Omit the chicken and use vegetable broth instead of chicken broth. You can add extra vegetables like mushrooms, zucchini, or bell peppers for more substance.

Is it possible to freeze this soup? While you can freeze it, the texture of the rice can become a bit mushy after thawing and reheating. If you plan to freeze, it’s best to cook the rice separately and add it after thawing and reheating the broth base. The creamy base itself freezes well for up to 2-3 months.

How can I make this soup thicker? If you prefer a

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.