Creamy Chicken and Rice Soup is a warm and comforting bowl filled with tender chicken pieces, soft rice, and a smooth, creamy broth. It’s a simple dish that feels like a big, cozy hug on a chilly day, with just the right balance of creamy richness and gentle flavors.
I love making this soup when I’m craving something easy but satisfying. The creamy texture comes from a touch of milk or cream stirred in at the end, and the rice soaks up all that goodness perfectly. It’s one of those recipes where you can add your favorite herbs or veggies to make it your own. I usually toss in a sprinkle of parsley or a pinch of pepper to keep it fresh and tasty.
This soup is great for lunch or dinner and always makes great leftovers. I like serving it with crusty bread or a simple side salad to keep things light. It’s also a great dish to share with family and friends because it’s gentle on the stomach but still super filling. Whenever I make this, it reminds me of the kind of home cooking that hits the spot just right.
Key Ingredients & Substitutions
Chicken: I love using rotisserie chicken for quick prep, but leftover or poached chicken works great too. You can also swap for turkey if preferred.
Rice: White long-grain or basmati rice is best because they stay fluffy. Avoid sticky rice to keep the soup’s texture nice and smooth.
Milk or Cream: Whole milk adds creaminess without heaviness, but heavy cream makes it richer. For a lighter option, try half-and-half or coconut milk for a subtle twist.
Vegetables: Onion, carrots, and celery build flavor and texture. If you don’t have celery, you can skip it or add more carrots or bell peppers.
Herbs: Thyme and parsley add fresh herbal notes. Dried herbs are fine, but fresh herbs brighten the soup at the end.
How Can You Make the Soup Creamy Without Curdling the Milk?
Adding dairy to hot soups can sometimes cause curdling. Here’s how to avoid that and keep the soup smooth:
- Turn the heat to low before adding the milk or cream. This gentle warmth helps the dairy blend in smoothly.
- Stir the soup continuously while slowly pouring in the milk or cream.
- Do not let the soup boil after adding milk or cream—just warm it through.
- If you want extra thick soup, mix a small amount of flour or cornstarch with cold milk before adding, then stir well.
Following these tips will help you get a cozy, creamy soup every time without any lumps or curdling.
Equipment You’ll Need
- Large pot or Dutch oven – I like this because it’s big enough to cook everything evenly and keeps all the flavors in one place.
- Cutting board and knife – for chopping onions, garlic, carrots, and celery; sharp blades make this easier.
- Measuring cups and spoons – ensure your ingredient proportions are just right.
- Spoon or ladle – for stirring the soup and serving it up easily.
- Optional: immersion blender – if you prefer a slightly blended, creamier texture, it’s handy to blend part of the soup directly in the pot.
Flavor Variations & Add-Ins
- Cheese upgrade: Stir in grated sharp cheddar or parmesan for a cheesy twist that melts in smoothly.
- Extra veggies: Add chopped spinach, peas, or corn for more color and nutrients.
- Spice it up: Mix in a pinch of cayenne or add chopped jalapeños for some heat.
- Herb boost: Fresh basil or dill can brighten the soup right before serving for a fresh finish.
Creamy Chicken and Rice Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil or butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced (optional)
- 6 cups chicken broth
- 1 1/2 cups cooked shredded chicken (rotisserie or poached)
- 3/4 cup uncooked white rice (long grain or basmati)
- 1 cup milk or heavy cream
- Salt and black pepper to taste
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- 1/2 teaspoon dried parsley or 1 tablespoon fresh parsley, chopped (plus extra for garnish)
- Optional: pinch of crushed red pepper flakes for subtle heat
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and about 25 minutes to cook, for a total of roughly 35 minutes. It’s a quick, easy soup that’s perfect when you want something cozy without a long wait!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Heat the olive oil or butter in a large pot over medium heat. Add the chopped onion and cook until it turns translucent, about 4-5 minutes. Then, add the garlic, carrots, and celery if you’re using it. Cook for another 3-4 minutes until the vegetables soften.
2. Add Broth and Rice, Simmer:
Pour in the chicken broth and bring everything to a boil. Once boiling, add the rice, thyme, and parsley. Lower the heat to a simmer, cover the pot, and cook gently for 15-20 minutes or until the rice is fully cooked. Stir occasionally to keep the rice from sticking.
3. Mix in Chicken and Cream:
Stir in the shredded chicken and let it heat through for about 5 minutes. Then, reduce the heat to low, slowly add the milk or cream while stirring, and warm for another 3-4 minutes. Be sure not to boil the soup at this stage so the cream doesn’t curdle.
4. Season and Serve:
Add salt, black pepper, and crushed red pepper flakes if you like a little bite. Taste and adjust the seasoning as needed. Serve the soup hot, topped with a sprinkle of fresh parsley for a fresh touch.
Can I Use Frozen Chicken in This Recipe?
Yes! Just make sure the chicken is fully thawed before adding it to the soup. Thaw it overnight in the fridge or use the quick cold water method. Shredded cooked chicken works best for easy mixing.
Can I Substitute Rice with Another Grain?
Absolutely! You can use quinoa, barley, or even small pasta like orzo. Keep in mind cooking times may vary, so adjust accordingly to avoid overcooking.
How Do I Store Leftover Soup?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave, stirring occasionally to keep it creamy and prevent separating.
Can I Make this Soup Dairy-Free?
Yes, substitute the milk or cream with coconut milk or your favorite plant-based milk. Adding a little nutritional yeast can also boost the creamy flavor without dairy.
