Best Creamy Chicken and Rice Soup Recipe | Easy Comfort Meal

Creamy soups are timeless, but creamy chicken and rice soup stands out for balancing richness with nourishment. Here’s why this recipe is a winner:

• Creamy but not heavy – Uses a mix of roux and dairy to create richness without feeling overly thick.
• Family-friendly – Kids and adults love the familiar flavors of chicken, rice, and herbs.
• One-pot convenience – Easy prep, easy cleanup, perfect for busy days.
• Customizable – Add vegetables, switch rice types, or use leftover chicken.
• Meal-prep gold – Stores and reheats beautifully, making it ideal for weekly lunches or dinners.
• If you’re looking for a creamy chicken soup recipe that’s hearty, filling, and delicious every single time, this one checks every box.

Best Creamy Chicken and Rice Soup Recipe

Below is the perfected, test-kitchen-style recipe you can trust.

Ingredients

For the soup base:

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 celery stalks, chopped
• 2 large carrots, chopped
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley (or one tablespoon fresh)
• ½ teaspoon turmeric (optional for color)
• Salt and pepper to taste

Chicken & rice:

• 1 ½ pounds cooked shredded chicken (rotisserie works great)
• 1 cup uncooked long-grain white rice
• 6 cups chicken broth (low-sodium recommended)

For the creamy finish:

• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 2 cups whole milk or half-and-half
• ½ cup heavy cream (optional for extra richness)

Garnish:

• Fresh parsley
• Cracked black pepper

How to Make Creamy Chicken and Rice Soup (Step-by-Step)

1. Sauté the Vegetables

   Start by heating butter and olive oil in a large pot. Add onions, celery, and carrots. Sauté for 5–7 minutes until they’re soft and fragrant. Stir in garlic and cook another 30 seconds.This builds the flavor foundation of the soup—don’t rush this step!

2. Add Seasonings and Rice

   Add thyme, parsley, turmeric, salt, and pepper. Stir well. Pour in the uncooked rice and mix it with the vegetables so it absorbs the aromatics.

3. Pour in Chicken Broth

   Add the chicken broth and bring the soup to a gentle boil. Reduce the heat and simmer for 15–20 minutes until the rice is tender.

4. Add Shredded Chicken

   Once the rice is nearly done, stir in your cooked shredded chicken. Let it warm through while you prepare the creamy roux.

5. Make the Creamy Roux

   In a separate pan, melt butter and whisk in the flour. Cook 1–2 minutes, then slowly whisk in the milk (and heavy cream if using). Keep whisking until thick and smooth. This roux is the secret behind the silky, luxurious texture.

6. Combine Everything

   Pour the creamy roux into the soup pot and stir until thoroughly blended. Let it simmer on low heat for 5–10 minutes to thicken.

7. Adjust Seasoning and Serve

   Taste and adjust salt, pepper, and herbs. Ladle into bowls and garnish with parsley and black pepper.

Use rotisserie chicken

• It adds richness, saves time, and gives tender shreds that blend perfectly into the soup.

Don’t overcook the rice.

• If simmered too long, rice can become mushy. You want it soft but still intact.

For a thicker soup

• Simmer longer OR add an extra tablespoon of flour to the roux.

For a thinner soup

• Add an extra ½–1 cup of chicken broth.
• Add veggies for more nutrition.

Great additions include:

• Mushrooms
• Spinach
• Sweet corn
• Peas
• Kale
• Keep dairy from curdling.
• Add milk slowly, keeping the heat low once the dairy is added.

Frequently Asked Questions

1. Can I use uncooked chicken instead?

Yes! Dice chicken breasts or thighs and cook in the broth before adding rice.

2. Can I use leftover rice instead?

Absolutely—add it during the final 5 minutes to avoid a mushy texture.

3. How do I make it gluten-free?

Use cornstarch instead of flour for the roux.

4. Can I add noodles instead of rice?

Yes—egg noodles or rotini work great. Just reduce cooking time so they don’t get soggy.

5. What vegetables go well with this soup?

Carrots, celery, onion, mushrooms, spinach, peas, kale, corn, and leeks.

Variations

This Creamy Chicken and Rice Soup recipe is incredibly flexible. Here are fun variations you can try:

1. Creamy Chicken and Wild Rice Soup

   Swap white rice with wild rice for a nutty flavor and firmer texture.

2. Creamy Lemon Chicken and Rice Soup

   Add 1 tablespoon lemon zest and 2 tablespoons fresh lemon juice.

3. Creamy Chicken and Mushroom Soup

   Add 2 cups sliced mushrooms and sauté them with the vegetables.

4. Tex-Mex Style Chicken and Rice Soup

   Add chili powder, cumin, corn, and black beans for a Southwestern twist.

5. Dairy-Free Creamy Chicken Rice Soup

   Swap milk with coconut milk or oat milk and skip the heavy cream.

What to Serve with Creamy Chicken and Rice Soup

Pair your soup with:

• Warm crusty bread
• Buttery dinner rolls
• Simple green salad
• Garlic toast
• Grilled vegetables
• This soup is satisfying on its own, but a small side makes it restaurant-worthy.

How to Store & Reheat

Because rice absorbs liquid, creamy chicken and wild rice soup thickens in the fridge. Here’s how to store it properly:

Refrigerator

• Store in an airtight container for 3–4 days. Add a splash of broth or milk when reheating.

Freezer

• Freezing creamy soups with rice isn’t ideal because the texture can separate.
• Best option: Freeze the soup without the dairy and rice, then add those fresh when reheating.

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