When the weather turns chilly or you’re simply craving a hug in a bowl, there’s nothing quite like a warm, comforting soup.

Easy Creamy Chicken & Rice Soup Recipe 16

This easy creamy chicken and rice soup is exactly that – a cozy meal that comes together quickly, perfect for busy weeknights or a relaxing weekend lunch. It’s designed to be straightforward, using readily available ingredients to deliver maximum flavor with minimal fuss.

Forget complicated techniques or long ingredient lists. This recipe leans on the trusty cream of chicken soup to create a rich, velvety broth that tastes like it simmered all day, even though it won’t. It’s a family-friendly favorite that satisfies everyone, from the pickiest eaters to those who appreciate a hearty, homemade touch.

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

What You’ll Love About This Quick And Easy Recipe

This creamy chicken and rice soup is a true lifesaver for anyone looking for a delicious, no-fuss meal. It’s perfect for families because it’s mild enough for kids but flavorful enough for adults, making it a guaranteed crowd-pleaser. You’ll love how quickly it comes together, making it an ideal choice for those evenings when you’re short on time but still want to serve something wholesome and satisfying. It’s also incredibly budget-friendly, using common pantry staples and affordable chicken. Serve it as a light dinner with some crusty bread, or as a hearty lunch to warm you up on a cold day. It’s also a fantastic pick-me-up when you’re feeling under the weather, offering comfort and nourishment in every spoonful.

Everything You Need To Make This Recipe Without Stress

Gathering your ingredients ahead of time makes the cooking process smooth and enjoyable. This recipe uses simple items you likely already have or can easily find at any grocery store. The star ingredient, cream of chicken soup, does a lot of the heavy lifting, ensuring a rich and creamy base without needing to make a roux from scratch.

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)
4 cups cooked chicken, shredded or diced
4 cups chicken broth
2 (10.5 ounce) cans condensed cream of chicken soup
1 cup uncooked white rice (such as long-grain or jasmine)
1/2 cup heavy cream
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
Salt to taste
Fresh parsley, chopped, for garnish (optional)

When it comes to substitutions, feel free to adapt to what you have on hand. If you don’t have olive oil, any neutral cooking oil like vegetable or canola oil will work. For the cooked chicken, rotisserie chicken is a fantastic time-saver, or you can boil and shred chicken breasts or thighs. If you prefer, brown rice can be used, but it will require a longer cooking time and potentially more broth. For a slightly lighter option, you can swap half-and-half for the heavy cream, though the soup will be less rich. Don’t have fresh parsley? A sprinkle of dried parsley or chives can still add a nice touch of color and mild flavor.

Time Needed From Start To Finish

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

Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
Total Time: 40-45 minutes

The prep time mostly involves chopping your vegetables and shredding the chicken if you’re not using pre-cooked. The cooking time allows the vegetables to soften and the rice to cook through, bringing all the flavors together beautifully.

How To Make It Step By Step With Visual Cues

Creating this comforting soup is a breeze. Follow these steps to ensure a perfect, creamy bowl every time.

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 about 5-7 minutes until the vegetables begin to soften and the onion becomes translucent. You’ll see the colors brighten and the vegetables become slightly tender.
Add Chicken and Broth: Stir in the cooked chicken and chicken broth. Bring the mixture to a gentle simmer. This step helps to meld the initial flavors and warm up the chicken.
Incorporate Cream of Chicken Soup and Seasonings: Reduce the heat to low, then stir in both cans of condensed cream of chicken soup, the dried thyme, and black pepper. Whisk gently until the cream of chicken soup is fully dissolved into the broth, creating a smooth, creamy base.
Cook the Rice: Add the uncooked white rice to the pot. Increase the heat slightly to bring the soup back to a gentle simmer. Cover the pot and cook for 15-20 minutes, or until the rice is tender. Stir occasionally to prevent the rice from sticking to the bottom of the pot. The rice should absorb some of the liquid and become plump.
Stir in Heavy Cream: Once the rice is cooked and tender, remove the pot from the heat. Stir in the heavy cream. This adds an extra layer of richness and silkiness to the soup.
Adjust Seasoning and Serve: Taste the soup and add salt as needed. Remember that chicken broth and cream of chicken soup can already be salty, so add judiciously. Ladle the warm soup into bowls and garnish with fresh chopped parsley, if desired. Serve immediately and enjoy!

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 heartier meal, consider adding a cup of frozen peas or corn during the last 5 minutes of cooking for extra vegetables and a pop of color. If you like a little kick, a pinch of red pepper flakes can be stirred in with the seasonings. For a different flavor profile, a dash of poultry seasoning or a bay leaf added with the broth can deepen the savory notes.

When serving, a sprinkle of grated Parmesan cheese on top adds a lovely umami flavor. Don’t forget some crusty bread or warm dinner rolls for dipping – perfect for soaking up every last drop of that creamy broth. For kids, you can serve it with a side of their favorite crackers. This soup is also excellent for a casual buffet-style meal; simply keep it warm in a slow cooker on the “warm” setting.

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.

Overcooking the Rice: If the rice cooks too long, it can become mushy and absorb too much liquid, making the soup overly thick. Keep an eye on the cooking time and check for tenderness after 15 minutes. If it’s done, remove it from the heat promptly.
Soup Becoming Too Thick: As the rice cooks, it releases starch and absorbs liquid, which can thicken the soup considerably. If your soup becomes too thick for your liking, simply stir in a little extra chicken broth or water until it reaches your desired consistency.
Not Stirring Enough: Especially after adding the rice, it’s important to stir the soup occasionally to prevent the rice from sticking to the bottom of the pot and burning.
Adding Too Much Salt Too Soon: Condensed cream of chicken soup and chicken broth both contain sodium. It’s best to taste the soup *after* all ingredients are combined and the rice is cooked, then adjust the salt as needed. This prevents an overly salty soup.
Using Cold Heavy Cream: While not a disaster, adding very cold heavy cream directly to hot soup can sometimes cause it to curdle slightly. To avoid this, you can temper the cream by stirring a small amount of hot soup into the cream first, then adding the warmed cream back to the pot. Or, simply ensure your cream is at room temperature before adding.

How To Store It And Make It Ahead Without Ruining Texture

This creamy chicken and rice soup is fantastic for meal prepping and leftovers.

Storage: 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.

Freezing: While you *can* freeze this soup, be aware that the texture of the rice and dairy components might change slightly upon thawing. The rice can become a bit softer, and the cream might separate a little. If you plan to freeze, it’s best to undercook the rice slightly or add freshly cooked rice after thawing and reheating. Freeze in individual portions for easy thawing. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Reheating: For best results, reheat the soup gently on the stovetop over medium-low heat, stirring frequently. If the soup has thickened significantly in the refrigerator (which it likely will as the rice continues to absorb liquid), add a splash of chicken broth or water to thin it out to your desired consistency. You can also reheat individual portions in the microwave, stirring halfway through, until heated through.

Make Ahead: To get a head start, you can chop all your vegetables a day or two in advance. You can also cook

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.