If you’re craving a bowl of comfort that warms you from the inside out, this Creamy Chicken and Rice Soup Recipe is the ultimate answer. It’s packed with tender shredded chicken, wholesome rice, and a lush, creamy broth that’s flecked with tender carrots, celery, and a perfect blend of herbs. Every spoonful offers a cozy texture with a rich, savory depth of flavor that makes it feel like a warm hug on a chilly day. Whether you’re making it for a family dinner or simply treating yourself, this recipe brings together simple ingredients in the most satisfying way.
Ingredients You’ll Need
Simple, wholesome ingredients come together beautifully in this soup. Each one plays an essential role, from adding depth and aroma to providing that creamy and hearty texture that makes this soup so special.
- Olive oil or butter: Use this to gently sauté the vegetables, bringing out their natural sweetness and aroma.
- Onion: Adds a subtle savory base that enhances every bite.
- Garlic cloves: For a burst of warm, aromatic flavor that melds perfectly with the herbs.
- Carrots: Give a natural sweetness and a touch of vibrant color.
- Celery stalks: Provide a mild, crunchy savoriness to balance the smoothness.
- Dried thyme: Adds earthy, pine-like notes for depth.
- Dried rosemary: A fragrant herb that lifts the flavor profile with a subtle woodsy kick.
- Chicken broth: The liquid heart of the soup, infusing rich savory goodness.
- Cooked shredded chicken: Makes the soup hearty and protein-packed; leftover or rotisserie chicken works perfectly.
- Uncooked white or brown rice: Adds comforting body and texture as it cooks and absorbs the flavors.
- Heavy cream or half-and-half: Adds the luscious creaminess that truly sets this soup apart.
- Salt and black pepper: For seasoning and balancing all the flavors to perfection.
- Chopped parsley (optional): A fresh, bright garnish that lifts the final presentation.
How to Make Creamy Chicken and Rice Soup Recipe
Step 1: Sauté the Aromatics
Start by heating olive oil or butter in a large pot or Dutch oven over medium heat. Toss in the chopped onion and let it soften for about 3 to 4 minutes, releasing its sweet, mellow flavor. This is the foundation of your soup’s richness, so don’t rush it!
Step 2: Add Garlic, Carrots, and Celery
Next, stir in the minced garlic, diced carrots, and celery. Cook these together for 5 to 6 minutes, allowing the veggies to soften just enough to bring out their natural sweetness and create a wonderful aroma that fills your kitchen.
Step 3: Infuse with Herbs and Simmer
Sprinkle in the dried thyme, rosemary, salt, and black pepper. Stir to coat the veggies with the herbs, and then pour in the chicken broth. Bring the mixture to a simmer to meld all those beautiful flavors together. This step wakes up the mixture and readies it for the main ingredients.
Step 4: Add Chicken and Rice
Once simmering, it’s time to add the shredded chicken and uncooked rice. Stir everything well, letting the rice cook and soak up those delightful juices as the chicken warms through. This part takes around 20 to 25 minutes, and you’ll notice the soup thickening slightly, becoming more luscious by the minute.
Step 5: Stir in Creaminess
Turn the heat down to low and gently fold in the heavy cream or half-and-half. Allow the soup to heat through for an additional 5 minutes. This creates that signature creamy texture, making the soup irresistibly rich and comforting.
Step 6: Season to Taste
Give the soup a taste and adjust seasonings if needed. Whether it’s a pinch more salt, a dash of pepper, or even a little extra herb sprinkling, this step ensures your bowl is perfectly tailored to your palate.
Step 7: Serve and Enjoy
Serve the soup piping hot, optionally garnished with fresh parsley for a pop of color and freshness. Pair it with crusty bread or your favorite crackers to round out this cozy meal.
How to Serve Creamy Chicken and Rice Soup Recipe
Garnishes
Fresh parsley is a classic choice, adding a burst of color and subtle herbaceous brightness. You can also try a sprinkle of grated Parmesan or a few twists of freshly cracked black pepper to enhance the presentation and flavor.
Side Dishes
This soup pairs wonderfully with a simple side like warm, crusty bread or buttery garlic toast. You might also enjoy a crisp green salad for a bit of contrast and extra veggies on the side.
Creative Ways to Present
For a fun twist, serve the soup in hollowed-out bread bowls for a carb-lover’s dream. Alternatively, sprinkle toasted nuts or seeds on top for added crunch and an unexpected texture element that guests will love.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in the fridge for up to 3 days. Store it in an airtight container to preserve freshness and prevent the rice from absorbing too much liquid overnight.
Freezing
If you want to save some for later, freeze in portions before adding the cream, as dairy can sometimes separate when frozen. Once thawed, stir in fresh cream and gently reheat for best results.
Reheating
Reheat gently on the stove over low heat, stirring occasionally. Add a splash of broth or cream if it needs loosening up. This careful reheating keeps the soup from breaking or becoming too thick.
FAQs
Can I use brown rice instead of white rice?
Absolutely! Brown rice works great for a nuttier flavor and added fiber. Just keep in mind it may take a bit longer to cook, so adjust the simmer time accordingly.
Is rotisserie chicken a good substitute?
Yes, rotisserie chicken is a fantastic shortcut. It adds great flavor and saves prep time without compromising the heartiness of the soup.
Can I make this soup dairy-free?
Definitely. Swap the heavy cream for coconut milk or a dairy-free creamer, but be aware it will subtly change the flavor and texture.
How thick should the soup be?
You want a slightly thickened consistency where the broth clings to the rice and chicken, but still spoonable and comforting—not too runny or overly thick.
What herbs work best besides thyme and rosemary?
Sage or parsley are great alternatives, adding their own unique notes. Fresh herbs added at the end can brighten the soup even more.
Final Thoughts
Now that you have this Creamy Chicken and Rice Soup Recipe in your repertoire, you’re equipped to enjoy a bowl of pure comfort any day of the week. It’s straightforward, satisfying, and filled with flavors that feel like home. Trust me, once you try it, this soup will be one you come back to again and again whenever you need a little cozy in a bowl.
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Creamy Chicken and Rice Soup Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
This Creamy Chicken and Rice Soup is a comforting, hearty dish perfect for chilly days. Made with tender shredded chicken, wholesome vegetables, tender rice, and a rich creamy broth, it’s both nourishing and satisfying. The soup is easy to prepare on the stovetop, melding classic flavors of thyme and rosemary with a smooth texture, ideal for a family meal or cozy night in.
Ingredients
Sauté Base
- 2 tablespoons olive oil or butter
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
Seasoning
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and black pepper, to taste
Soup Base
- 4 cups chicken broth
- 1/2 cup uncooked white rice (or brown rice for a healthier version)
- 1 1/2 cups cooked chicken, shredded (rotisserie chicken works well)
- 1 cup heavy cream or half-and-half
Garnish
- Chopped parsley (optional)
Instructions
- Sauté the aromatics: In a large pot or Dutch oven, heat the olive oil or butter over medium heat. Add the chopped onion and cook for 3-4 minutes, until softened and translucent.
- Add garlic and vegetables: Stir in the minced garlic, diced carrots, and celery. Continue cooking for 5-6 minutes, stirring occasionally, until the vegetables begin to soften.
- Season and add broth: Incorporate the dried thyme, rosemary, salt, and pepper into the pot. Pour in the chicken broth and bring the mixture to a simmer.
- Add chicken and rice: Once simmering, add the uncooked rice and shredded chicken to the soup. Stir well to combine, then let it cook uncovered for 20-25 minutes, or until the rice is tender and the soup has thickened slightly.
- Finish with cream: Lower the heat to low and stir in the heavy cream or half-and-half. Cook gently for an additional 5 minutes to heat through and meld the flavors together.
- Adjust seasoning: Taste the soup and add more salt or black pepper as needed to suit your preference.
- Serve: Ladle the creamy chicken and rice soup into bowls and garnish with chopped parsley if desired. Serve hot, alongside crusty bread or crackers for a full and comforting meal.
Notes
- For a healthier option, substitute white rice with brown rice, though cooking time may increase slightly.
- Rotisserie chicken is a great shortcut to save time and add flavor.
- Use half-and-half instead of heavy cream for a lighter soup with fewer calories.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently to avoid curdling the cream.
- Feel free to add vegetables like peas or spinach for extra nutrients and color.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
