There are certain days that just call for a hug in a bowl. You know the ones I’m talking about. Maybe it’s a chilly, rainy afternoon, or you’re feeling a little under the weather, or you just need something that feels like pure comfort.
For me, that’s always been a creamy chicken and rice soup. It’s the kind of meal my mom would make, and the smell alone was enough to make everything feel a little bit better.
This isn’t just another soup recipe. This is the one I’ve perfected over years of trial and error. We’re talking tender shredded chicken, perfectly cooked rice that isn’t mushy, and a rich, velvety broth that’s savory without being heavy.
Forget the canned stuff. We’re making something truly special from scratch, but I promise it’s easier than you think. Let’s get cooking.
What You’ll Need
Here’s the simple shopping list for this heartwarming soup. Nothing fancy, just good, wholesome ingredients.
- For the Chicken & Broth:
- 1 tbsp Olive Oil
- 1 lb Boneless, Skinless Chicken Breasts (about 2 large)
- 1 large Yellow Onion, diced
- 2 large Carrots, diced
- 2 Celery Stalks, diced
- 3 cloves Garlic, minced
- 8 cups Chicken Broth, low sodium
- 1 tsp Dried Thyme
- 2 Bay Leaves
- Salt and Black Pepper, to taste
- For the Creamy Roux & Rice:
- 4 tbsp Unsalted Butter
- 1/3 cup All-Purpose Flour
- 1 cup Heavy Cream, room temperature
- 1 cup Long-Grain White Rice
- For Garnish (Optional):
- Fresh Parsley, chopped
Pro Tips for Perfect Soup
I’ve made every mistake in the book so you don’t have to. Here are a few game-changing tips that take this soup from good to great.
- Cook the Rice Separately. This is my number one rule. If you cook the rice directly in the soup, it will soak up all that beautiful broth and turn to mush by the time you have leftovers. Cooking it on its own and adding it to each bowl keeps it perfect.
- Don’t Rush the Veggies. Take a good 8-10 minutes to really soften the onion, carrots, and celery (the “mirepoix”). This step builds the entire flavor foundation of your soup. Sweating them slowly releases their natural sweetness.
- Temper Your Cream. Never pour cold cream directly into a boiling pot of soup. It can curdle and create a weird texture. To prevent this, ladle about a cup of the hot soup broth into your measuring cup with the cream, stir it together, and then pour that mixture back into the pot. It gently raises the cream’s temperature for a smooth finish.
- Taste and Season at the End. Broth can vary in saltiness. Wait until the very end, after the cream is in, to do your final tasting. Add salt and pepper gradually until the flavors pop.
Tools Required
You likely have everything you need already. No special equipment is required.
- Large Pot or Dutch Oven
- Smaller Pot (for the rice)
- Cutting Board
- Sharp Knife
- Measuring Cups and Spoons
- Wooden Spoon or Spatula
- Ladle
How to Make Creamy Chicken and Rice Soup
Follow these simple steps for a foolproof result.
Step 1: Sauté the Foundation
Heat the olive oil in your large pot over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, for about 8-10 minutes until they are soft and the onion is translucent. Add the minced garlic and cook for one more minute until fragrant.
Step 2: Cook the Chicken
Pour in the 8 cups of chicken broth. Add the whole chicken breasts, dried thyme, and bay leaves to the pot. Increase the heat to bring the soup to a gentle simmer. Reduce the heat to low, cover, and let it cook for 20-25 minutes, or until the chicken is cooked through.
Step 3: Cook the Rice
While the chicken is cooking, prepare your rice in the separate, smaller pot according to the package directions. This usually involves combining 1 cup of rice with 2 cups of water, bringing to a boil, then covering and simmering on low for 15-20 minutes.
Step 4: Shred the Chicken
Carefully remove the cooked chicken breasts from the pot and place them on a cutting board. Use two forks to shred the meat into bite-sized pieces. Set it aside for a moment.
Step 5: Make it Creamy
In the soup pot, melt the 4 tablespoons of butter over medium heat. Whisk in the flour and cook for about 1 minute to create a paste (this is your roux). Slowly, while whisking constantly, pour in the heavy cream. Continue to whisk until the mixture is smooth and begins to thicken slightly.
Step 6: Combine and Finish
Return the shredded chicken to the pot. Stir everything together and let it heat through for about 5 minutes. Remove the bay leaves. Season generously with salt and pepper to your personal taste.
Step 7: Serve it Up
To serve, place a scoop of the separately cooked rice into the bottom of each bowl. Ladle the hot, creamy chicken soup over the top. Garnish with fresh parsley if you’re feeling fancy.
Substitutions and Variations
This recipe is very forgiving. Feel free to make it your own!
- Chicken: You can use boneless, skinless chicken thighs for more flavor. To save time, use about 3 cups of a store-bought rotisserie chicken, shredded. Just add it in Step 6.
- Rice: Brown rice or wild rice work well, but you’ll need to adjust their separate cooking time accordingly. For a different texture, try swapping the rice for a small pasta like orzo or ditalini.
- Veggies: Feel free to add about a cup of frozen peas or corn in the last 5 minutes of cooking. A few handfuls of fresh spinach stirred in at the end until it wilts is also delicious.
- Herbs: A sprig of fresh rosemary or sage added with the bay leaves can give the soup a wonderful, woodsy aroma.
Dietary Swaps
Need to adjust for a specific diet? Here’s a quick guide.
| Dietary Need | Suggested Swap | Notes |
|---|---|---|
| Gluten-Free | Use a gluten-free all-purpose flour blend. | Double-check that your chicken broth is certified gluten-free. |
| Dairy-Free | Use olive oil instead of butter and full-fat coconut milk (from a can) instead of heavy cream. | This will add a very subtle coconut flavor, which is quite tasty. |
Nutritional Information
Here is an approximate nutritional breakdown per serving. Please note this is an estimate and can vary based on the specific ingredients you use.
| Nutrient | Approximate Amount |
|---|---|
| Calories | 480 kcal |
| Protein | 35 g |
| Fat | 22 g |
| Carbohydrates | 38 g |
Time-Saving Tips
In a hurry? No problem. Here are a couple of shortcuts.
| Shortcut | How It Helps |
|---|---|
| Use Rotisserie Chicken | Skips the 20-25 minute chicken cooking step. |
| Use Leftover Rice | Saves you about 20 minutes of cooking time. |
| Buy Pre-Chopped Mirepoix | Saves about 10 minutes of prep work. |
Leftovers and Storage
Store the soup and the rice in separate airtight containers in the refrigerator. They will last for up to 4 days.
When you’re ready to reheat, you’ll see why we stored them separately! The soup may have thickened a bit. Simply reheat it on the stove or in the microwave, adding a splash of chicken broth to thin it back out to your desired consistency. Add your rice to the bowl before ladling the hot soup over it.
Frequently Asked Questions
Q1. My soup seems too thin. How can I make it thicker?
Ans: The easiest way is to make a cornstarch slurry. In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth. Slowly whisk this into the simmering soup until it reaches the thickness you like.
Q2. Can I freeze this soup?
Ans: Soups with dairy and rice don’t freeze perfectly. The cream can separate and the rice can get very soft upon thawing. I recommend freezing the soup *before* adding the cream and rice. Let it cool completely, freeze it, and when you reheat it, add the cream and freshly cooked rice then.
Q3. I don’t have heavy cream. What else can I use?
Ans: Half-and-half is a great substitute. Evaporated milk also works in a pinch. For a non-dairy option, full-fat canned coconut milk is your best bet for creaminess.
Wrapping Up
There you have it—a simple, from-scratch creamy chicken and rice soup that is guaranteed to warm you up from the inside out. It’s a recipe that’s both impressive and incredibly easy, perfect for a weeknight dinner or a lazy Sunday.
I truly hope this becomes a favorite in your home like it is in mine. Give it a try, and don’t be afraid to make it your own.
I’d love to hear how it turns out for you! Please leave a comment below with your experience or any questions you might have.
