Cozy up with a bowl of Creamy Chicken and Rice Soup—the ultimate comfort food for chilly days! This creamy, hearty soup is loaded with tender chicken, fluffy jasmine rice, and a rich, flavorful broth that feels like a warm hug in a bowl. Whether you need a satisfying dinner or a cozy lunch idea, this creamy chicken and rice recipe is a go-to. Made in one pot with pantry staples, it’s perfect for weeknights, meal prep, or when you’re craving something soothing and delicious. Save this chicken rice soup for your next easy dinner win!
Why You’ll Love This Creamy Chicken and Rice Soup
This isn’t just any chicken soup—it’s creamy, rich, and incredibly satisfying. Here’s why it’ll be your new go-to comfort meal:
- One-pot meal: Minimal cleanup!
- Hearty and filling: Thanks to the rice and creamy broth.
- Perfect for leftovers: Great for lunch the next day.
- Everyday ingredients: No need for fancy items.
Ingredients You’ll Need
Each ingredient in this recipe brings its own magic to the bowl. Here’s what you’ll need:
- 2 tablespoons olive oil
- 1 small onion, diced (Vidalia or sweet onion is best)
- 2 celery ribs, chopped
- 2 carrots, chopped
- 3 garlic cloves, minced
- 1/4 cup all-purpose flour
- 6 cups chicken broth
- 1 teaspoon Italian seasoning
- 3/4 cup jasmine rice
- 1 lb boneless, skinless chicken breasts, diced
- 1 cup heavy cream
- Salt and black pepper, to taste
How to Make Creamy Chicken and Rice Soup
Follow these easy steps to create a pot of this creamy comfort:
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Sauté the base veggies: In a large Dutch oven or soup pot, heat the olive oil over medium heat. Add the onion, celery, and carrots. Cook until softened (about 5–6 minutes). Stir in the garlic and cook for 1 more minute.
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Create the roux: Sprinkle the flour over the vegetables and stir well to coat. Cook for 1–2 minutes to eliminate the raw flour taste.
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Add broth and seasoning: Slowly pour in the chicken broth while stirring to dissolve the flour. Scrape any brown bits from the bottom of the pot. Add Italian seasoning and rice.
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Simmer: Bring the mixture to a gentle boil. Reduce heat and simmer for 10 minutes.
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Add chicken and cream: Stir in the diced chicken and heavy cream. Continue to simmer for another 10–15 minutes or until the chicken and rice are fully cooked.
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Season and serve: Taste and season with salt and pepper as needed. Serve hot with your favorite bread!
Pro Tips for Perfect Creamy Chicken and Rice Soup
- Want to prep ahead? Cook the rice separately and add it in when serving to avoid soaking up too much broth.
- Need more heat? Add a dash of cayenne or red pepper flakes.
- Prefer thighs? Boneless, skinless chicken thighs work great and stay tender.
Substitutions & Variations
- Use leftover chicken: Shredded rotisserie chicken works perfectly! Just stir it in at the end.
- Add extra veggies: Mushrooms, spinach, or peas add a fun twist.
- Go dairy-free? Try coconut cream, but note it will slightly change the flavor profile.
What to Serve with Creamy Chicken and Rice Soup
This creamy soup is hearty on its own, but pairing it with the right side makes it extra special:
- Crusty French bread or garlic bread
- A crisp green salad with homemade ranch dressing
- Savory biscuits or cornbread
Storing & Reheating Leftovers
Got extra soup? Here’s how to store it:
- Refrigerate: Store in an airtight container for 3–4 days. Note that the rice will continue to soak up broth.
- Reheat: Warm gently on the stove. Add extra broth or water to thin it out if needed.
- Freezing tip: Not ideal for freezing due to the cream and rice combination.
FAQs About Creamy Chicken and Rice Soup
Can I use brown or wild rice?
Brown and wild rice take longer to cook. If using them, cook separately and stir in when serving.
What’s the best chicken to use?
Chicken breasts are great for a lean option, but thighs add more flavor and stay juicy.
Is it gluten-free?
To make this recipe gluten-free, use cornstarch instead of flour to thicken the soup and check that your broth is gluten-free.
More Cozy Soup Recipes You’ll Love
Conclusion
This Creamy Chicken and Rice Soup is the ultimate cold-weather comfort food, perfect for busy weeknights, relaxed weekends, or any time you need a nourishing, warm dish. With simple ingredients and minimal effort, you’ll have a creamy, satisfying soup that’s bound to become a family favorite.
Give it a try, and don’t forget to share your version or any tasty twists in the comments below!
Creamy Chicken and Rice Soup
Ingredients
- 2 tablespoons olive oil
- 1 small onion diced (Vidalia or sweet onion is best)
- 2 celery ribs chopped
- 2 carrots chopped
- 3 garlic cloves minced
- 1/4 cup all-purpose flour
- 6 cups chicken broth
- 1 teaspoon Italian seasoning
- 3/4 cup jasmine rice
- 1 lb boneless skinless chicken breasts, diced
- 1 cup heavy cream
- Salt and black pepper to taste
Instructions
- Sauté the base veggies: In a large Dutch oven or soup pot, heat the olive oil over medium heat. Add the onion, celery, and carrots. Cook until softened (about 5–6 minutes). Stir in the garlic and cook for 1 more minute.
- Create the roux: Sprinkle the flour over the vegetables and stir well to coat. Cook for 1–2 minutes to eliminate the raw flour taste.
- Add broth and seasoning: Slowly pour in the chicken broth while stirring to dissolve the flour. Scrape any brown bits from the bottom of the pot. Add Italian seasoning and rice.
- Simmer: Bring the mixture to a gentle boil. Reduce heat and simmer for 10 minutes.
- Add chicken and cream: Stir in the diced chicken and heavy cream. Continue to simmer for another 10–15 minutes or until the chicken and rice are fully cooked.
- Season and serve: Taste and season with salt and pepper as needed. Serve hot with your favorite bread!
Notes
- Want to prep ahead? Cook the rice separately and add it in when serving to avoid soaking up too much broth.
- Need more heat? Add a dash of cayenne or red pepper flakes.
- Prefer thighs? Boneless, skinless chicken thighs work great and stay tender.
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