There’s something magical about a pot of soup simmering on the stove. It fills the whole house with warmth and comfort. I remember one chilly afternoon last fall. My youngest had a sniffly nose, and my older two were dragging after soccer practice. Everyone needed a little extra TLC. I pulled out my trusty stockpot and whipped up a batch of my favorite Creamy Chicken and Rice Soup. The moment that creamy, savory aroma hit the air, three little noses started twitching with anticipation. That’s the power of a good soup—it’s a hug in a bowl. This particular recipe for Creamy Chicken and Rice Soup is my go-to for busy weeknights. It’s simple, nourishing, and feels like a warm blanket for the soul. It’s the kind of meal that says “I love you” without any fuss. Let’s make some magic together.
Why You’ll Love This Creamy Chicken and Rice Soup
You will adore this Creamy Chicken and Rice Soup recipe for so many reasons. First, it comes together in one pot. That means less cleanup for you! Second, it’s incredibly forgiving. You can use leftover chicken or a rotisserie bird from the store, which also works perfectly in these Shredded Chicken and Rice Stuffed Peppers. The creamy texture is so comforting, yet it doesn’t require heavy cream. We achieve that lovely richness with a simple roux and milk. This soup is a complete meal all by itself. It’s packed with tender chicken, soft rice, and wholesome vegetables. Your family will ask for this Creamy Chicken and Rice Soup again and again. It’s a true crowd-pleaser.
Ingredients You’ll Need
Gathering your ingredients is the first step to a perfect pot of soup. Here’s what you’ll need for this delicious Creamy Chicken and Rice Soup.
| Ingredient | Quantity | Notes |
|---|---|---|
| Butter or Olive Oil | 3 tablespoons | For sautéing |
| Yellow Onion, diced | 1 medium | Adds a sweet base flavor |
| Carrots, sliced | 2 medium | For color and sweetness |
| Celery Stalks, sliced | 2 stalks | Classic soup aromatics |
| Garlic, minced | 3 cloves | For a flavor boost |
| All-Purpose Flour | 1/3 cup | To thicken the soup |
| Chicken Broth | 6 cups | Use low-sodium if preferred |
| Milk or Half-and-Half | 1 1/2 cups | For the creamy element |
| Cooked Chicken, shredded | 3 cups | Rotisserie chicken works great |
| Long-Grain White Rice, uncooked | 1 cup | Or use pre-cooked rice |
| Dried Thyme | 1 teaspoon | Herbal note |
| Salt and Black Pepper | To taste | Season as you go |
| Fresh Parsley, chopped | For garnish | Optional, for freshness |
Substitutions & Variations
Don’t be afraid to make this Creamy Chicken and Rice Soup your own! Cooking should be flexible. For a dairy-free version, use a plant-based butter and unsweetened almond or oat milk. You can also swap the all-purpose flour for a gluten-free blend. No chicken? Use turkey or even canned white beans for a vegetarian twist. Feel free to add other vegetables like corn, peas, or chopped spinach. If you want a richer soup, use heavy cream instead of milk. You can also use brown rice, but remember it will take longer to cook. For a completely different take on chicken soup, our High Protein Chicken Taco Soup brings a zesty, spicy flavor. This versatile Creamy Chicken and Rice Soup adapts to your pantry and preferences beautifully.
Step-by-Step Instructions
- Sauté the Vegetables: First, melt the butter in a large stockpot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes, until the vegetables begin to soften. Then, add the minced garlic and cook for one more minute until fragrant.
- Create the Roux: Next, sprinkle the flour over the vegetables. Stir constantly for about two minutes. This cooks the raw flour taste out and will thicken our Creamy Chicken and Rice Soup perfectly.
- Add Broth and Simmer: Gradually pour in the chicken broth, whisking continuously to avoid lumps. Bring the soup to a gentle simmer. Add the dried thyme, salt, and pepper. Let it cook for about 10 minutes to allow the flavors to meld and the vegetables to become more tender.
- Incorporate Rice and Chicken: Now, stir in the uncooked rice and the shredded chicken. Return the soup to a simmer, then reduce the heat to low. Cover the pot and let it cook for 15-20 minutes, or until the rice is fully cooked and tender.
- Finish with Creaminess: Finally, turn off the heat. Stir in the milk or half-and-half. Be careful not to boil the soup after adding the dairy, as it could curdle. Taste and adjust seasoning with more salt and pepper if needed. Your homemade Creamy Chicken and Rice Soup is ready to serve!
Pro Tips for Success
Follow these simple tips for the best Creamy Chicken and Rice Soup every single time. Firstly, don’t rush the roux. Cooking the flour with the butter and veggies for a full two minutes is crucial. It prevents a pasty flavor. Secondly, if you’re using pre-cooked rice, add it in the last five minutes of cooking just to heat through. This prevents it from getting mushy. Thirdly, always shred your chicken against the grain for the most tender bites. Finally, let the soup rest for 10 minutes after cooking. This allows the flavors to fully develop and the soup to thicken slightly. A little patience makes this Creamy Chicken and Rice Soup extraordinary.
Storage & Reheating Tips
This Creamy Chicken and Rice Soup makes fantastic leftovers. Let the soup cool completely before storing. Then, transfer it to an airtight container. It will keep in the refrigerator for up to 4 days. The rice will continue to absorb liquid, so when you reheat it, you may need to add a splash of broth or water to get back to the perfect creamy consistency. Reheat gently on the stovetop over medium-low heat, stirring occasionally. You can also freeze this soup for up to 3 months. However, note that the creamy texture may change slightly upon thawing. Stir well when reheating. A warm bowl of this Creamy Chicken and Rice Soup is just a reheat away.
What to Serve With This Recipe
This Creamy Chicken and Rice Soup is a hearty meal on its own. But it also pairs wonderfully with a few simple sides. A crisp, green side salad with a tangy vinaigrette cuts through the richness beautifully. A crusty piece of bread, like a baguette or a warm dinner roll, is perfect for dipping. For a real treat, serve it with a flaky, buttery biscuit. My kids love it with a simple grilled cheese sandwich for the ultimate comfort food dinner. No matter what you choose, this Creamy Chicken and Rice Soup is the star of the show.
FAQs
Can I use brown rice in this Creamy Chicken and Rice Soup?
Absolutely! You can use brown rice. However, it requires a longer cooking time. I recommend partially cooking the brown rice separately before adding it to the soup. Otherwise, it will take much longer for the rice to become tender, and you risk overcooking the other ingredients.
My soup is too thick. How can I thin it out?
This is a common issue, especially with leftovers. Simply add a little more chicken broth or milk when you reheat it. Stir until you reach your desired consistency. The beauty of this Creamy Chicken and Rice Soup is how easily you can adjust it.
Can I make this soup in a slow cooker?
Yes, you can! Sauté the vegetables on the stovetop first for the best flavor. Then, transfer them to your slow cooker. Add the broth, raw chicken (whole breasts or thighs), and seasonings. Cook on low for 6-7 hours or high for 3-4 hours. Remove the chicken, shred it, and return it to the pot. Whisk the flour into the milk until smooth, then stir it in along with the cooked rice. Cook on high for another 20-30 minutes until thickened.
Why did my soup turn out gloopy?
A gloopy texture usually means the flour in the roux didn’t get cooked long enough, or the soup was boiled after adding the dairy. Always cook the roux for the full two minutes and avoid boiling once you’ve added the milk or cream. This ensures a smooth, velvety Creamy Chicken and Rice Soup.
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Creamy Chicken and Rice Soup
- Total Time: 55 minutes
- Yield: 6-8 servings 1x
Description
A simple, nourishing, and comforting one-pot soup packed with tender chicken, soft rice, and wholesome vegetables. Its creamy texture is achieved with a simple roux and milk, making it a perfect weeknight meal.
Ingredients
3 tablespoons Butter or Olive Oil
1 medium Yellow Onion, diced
2 medium Carrots, sliced
2 stalks Celery Stalks, sliced
3 cloves Garlic, minced
1/3 cup All-Purpose Flour
6 cups Chicken Broth
1 1/2 cups Milk or Half-and-Half
3 cups Cooked Chicken, shredded
1 cup Long-Grain White Rice, uncooked
1 teaspoon Dried Thyme
Salt and Black Pepper, to taste
Fresh Parsley, chopped (for garnish)
Instructions
1. Sauté the Vegetables: First, melt the butter in a large stockpot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes, until the vegetables begin to soften. Then, add the minced garlic and cook for one more minute until fragrant.
2. Create the Roux: Next, sprinkle the flour over the vegetables. Stir constantly for about two minutes. This cooks the raw flour taste out and will thicken our Creamy Chicken and Rice Soup perfectly.
3. Add Broth and Simmer: Gradually pour in the chicken broth, whisking continuously to avoid lumps. Bring the soup to a gentle simmer. Add the dried thyme, salt, and pepper. Let it cook for about 10 minutes to allow the flavors to meld and the vegetables to become more tender.
4. Incorporate Rice and Chicken: Now, stir in the uncooked rice and the shredded chicken. Return the soup to a simmer, then reduce the heat to low. Cover the pot and let it cook for 15-20 minutes, or until the rice is fully cooked and tender.
5. Finish with Creaminess: Finally, turn off the heat. Stir in the milk or half-and-half. Be careful not to boil the soup after adding the dairy, as it could curdle. Taste and adjust seasoning with more salt and pepper if needed. Your homemade Creamy Chicken and Rice Soup is ready to serve!
Notes
Variations: For a dairy-free version, use a plant-based butter and unsweetened almond or oat milk. For gluten-free, use a gluten-free flour blend. You can use turkey or canned white beans instead of chicken. Feel free to add other vegetables like corn, peas, or chopped spinach. For a richer soup, use heavy cream instead of milk.
Pro Tips: Cook the roux for a full two minutes to prevent a pasty flavor. If using pre-cooked rice, add it in the last five minutes of cooking to prevent it from getting mushy. Let the soup rest for 10 minutes after cooking to allow flavors to develop.
Storage: Cool completely and store in an airtight container in the refrigerator for up to 4 days. The soup will thicken; add a splash of broth or water when reheating. Reheat gently on the stovetop. You can also freeze for up to 3 months, but the texture may change slightly upon thawing.
Brown Rice: You can use brown rice, but it requires a longer cooking time. It is recommended to partially cook the brown rice separately before adding it to the soup.
Slow Cooker: This can be adapted for a slow cooker. Sauté vegetables first, then add to slow cooker with broth, raw chicken, and seasonings. Cook on low for 6-7 hours or high for 3-4 hours. Remove and shred chicken, return to pot. Whisk flour into milk, then stir it in along with pre-cooked rice. Cook on high for another 20-30 minutes until thickened.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6 g
- Sodium: 680 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 85 mg
For more information: simple roux