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Creamy Chicken & Rice Soup

This Creamy Chicken & Rice Soup is a thick, velvety soup loaded with tender chicken, fluffy rice, sweet carrots, celery, and onion in a rich, savory broth. It’s hearty, comforting, and ready in about 40 minutes, with all the cozy flavor of homemade chicken soup and a creamy twist.

It’s perfect for cold weeknights, sick days, meal prep, Sunday suppers, potlucks, or any time you want a warm, filling bowl.

Prep Time: 15 minutes
Cook Time: 30–35 minutes
Total Time: Approximately 50 minutes
Servings: 6–8

Why You’ll Love This Recipe

Thick, creamy broth
Tender shredded chicken
Soft, hearty rice
Sweet carrots and celery
Made in one pot
Ready in under an hour
Perfect for cold nights
Great for feeding a crowd
Ideal for meal prep
Freezer-friendly

Ingredients

Soup Base

3 tablespoons unsalted butter
1 medium yellow onion, diced
3 medium carrots, peeled and diced
3 stalks celery, diced
4 cloves garlic, minced
¼ cup all-purpose flour
6 cups low-sodium chicken broth
1 teaspoon dried thyme
1 teaspoon poultry seasoning
1 bay leaf
½ teaspoon salt, plus more to taste
¼ teaspoon black pepper

Chicken and Rice

1½ pounds boneless, skinless chicken breasts
1 cup long-grain white rice, uncooked

Creamy Finish

1 cup heavy cream
½ cup whole milk
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh parsley

Optional Garnishes

Fresh parsley
Cracked black pepper
Grated Parmesan cheese
Oyster crackers
Crusty bread for dipping

How to Make Creamy Chicken & Rice Soup

Step 1: Saute the Vegetables

Melt the butter in a large Dutch oven or soup pot over medium heat.

Add the onion, carrots, and celery, and cook for 5–7 minutes, until softened.

Step 2: Add the Garlic

Stir in the garlic and cook for 30 seconds, until fragrant.

Step 3: Make the Roux

Sprinkle the flour over the vegetables and stir constantly for 1 minute.

This thickens the soup and gives it a creamy, velvety base.

Build the Soup

Step 4: Add the Broth

Slowly pour in the chicken broth while stirring, scraping up any browned bits from the bottom of the pot.

Add the thyme, poultry seasoning, bay leaf, salt, and pepper.

Step 5: Add the Chicken

Nestle the chicken breasts into the broth.

Bring to a gentle boil, then reduce the heat to medium-low.

Step 6: Simmer the Chicken

Cover and simmer for 15–20 minutes, until the chicken reaches an internal temperature of 165°F.

Remove the chicken to a cutting board and shred it with two forks.

Cook the Rice

Step 7: Add the Rice

Stir the uncooked rice into the simmering broth.

Cover and cook for 15–18 minutes, stirring occasionally, until the rice is tender.

Step 8: Return the Chicken

Stir the shredded chicken back into the soup.

Remove the bay leaf.

Finish the Soup

Step 9: Add the Cream

Reduce the heat to low.

Stir in the heavy cream and milk, and heat gently for 3–5 minutes. Do not let the soup boil after adding the dairy.

Step 10: Brighten the Flavor

Stir in the lemon juice and parsley.

Taste and add more salt and pepper if needed.

Step 11: Rest

Let the soup rest for 5 minutes off the heat so it thickens slightly.

Step 12: Garnish and Serve

Ladle the soup into bowls and top with parsley, cracked black pepper, or Parmesan.

Serve warm with crusty bread or crackers.

The Best Rice to Use

Choose a rice that cooks evenly in the soup without becoming mushy.

Good options include:

Long-grain white rice
Jasmine rice
Basmati rice
Wild rice blend
Brown rice, with extra cooking time
Instant rice, added at the end

Long-grain white rice gives the best texture, while wild rice adds a nutty flavor.

How to Keep the Rice from Getting Mushy

Do not overcook the rice
Stir only occasionally
Use the amount of rice listed
Add extra broth when reheating
Store leftover rice separately when possible
Cook the rice just until tender
Serve soon after finishing

Rice continues to absorb liquid as it sits, so the soup thickens as it rests.

Can I Use Rotisserie Chicken?

Yes. Rotisserie chicken is a great shortcut.

Skip simmering the raw chicken and stir in about 3 cups of shredded rotisserie chicken at the end, after the rice is cooked.

Can I Use Cooked Rice?

Yes. Use about 3 cups of cooked rice and stir it in at the end, just before adding the cream.

This helps keep the rice from becoming overcooked and soft.

Delicious Variations

Creamy Chicken and Wild Rice Soup

Use a wild rice blend and add ½ teaspoon of sage and sliced mushrooms.

Creamy Chicken, Broccoli, and Rice Soup

Stir in 2 cups of small broccoli florets during the last 5 minutes and add a cup of shredded cheddar.

Spicy Chicken and Rice Soup

Add red pepper flakes, diced jalapeños, or a spoonful of hot sauce.

Lemon Chicken and Rice Soup

Add extra lemon juice and zest, and finish with fresh dill.

Chicken Pot Pie Rice Soup

Add 1 cup of frozen peas and corn for a pot pie-inspired twist.

Can I Make It Ahead?

Yes. Prepare the soup base with the chicken and vegetables up to two days in advance.

Store it in the refrigerator, then reheat and add the rice and cream just before serving for the best texture.

If you cook the rice ahead of time, store it separately.

Storage

Store leftovers in an airtight container in the refrigerator.

Refrigerate for up to four days.

Reheat gently on the stovetop with a splash of broth or milk, since the rice will have absorbed some of the liquid.

Can You Freeze Creamy Chicken & Rice Soup?

Yes, though the rice and cream may change texture slightly after freezing.

Freeze for up to two months, ideally before adding the cream.

Thaw overnight in the refrigerator, reheat gently, and stir in the cream just before serving.

Frequently Asked Questions

Do I need to cook the chicken first?

No. The chicken cooks in the simmering broth and stays tender and juicy.

How do I know when the chicken is done?

It should reach an internal temperature of 165°F and shred easily with a fork.

Why is my soup too thick?

The rice absorbs liquid as it sits. Stir in extra broth or milk until the soup reaches your preferred consistency.

Why is my soup too thin?

It may need to simmer a little longer, or you can mash some rice against the side of the pot to thicken it.

Why did my soup curdle?

It may have boiled after the cream was added. Keep the heat low, and add the lemon juice at the end.

Can I use half-and-half?

Yes. It makes a lighter soup, though it will be slightly less rich.

Can I make it in a slow cooker?

Yes. Cook the chicken, vegetables, broth, and seasonings on low for 6 hours, then add the rice and cook for 30–45 minutes. Stir in the cream at the end.