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Creamy Chicken and Rice Soup Recipe

ByMadison
Jump to Recipe· 4.9 from 30 reviews

If you’re craving a cozy, comforting bowl of soup that hits all the right notes, you’re in for a treat with my Creamy Chicken and Rice Soup Recipe. This isn’t just any soup—it’s velvety, packed with tender chicken, fresh herbs, and perfectly cooked rice, all wrapped up in a rich, flavorful broth. I’ve made this countless times whenever I needed that warm hug-from-the-kitchen feeling, and trust me, once you try it, you’ll want to keep it in your regular rotation too.

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Why This Recipe Works

  • Rich, Creamy Texture: The combination of half and half with flour creates a luscious, silky broth without feeling heavy.
  • Flavorful Chicken Blend: Using thighs and seasoning them ahead adds tenderness and deep flavor to every bite.
  • Perfectly Cooked Rice: Cooking the rice directly in the soup lets it soak up all the savory broth, thickening the soup naturally.
  • Versatile Heat Level: A touch of hot sauce balances the creaminess and is easy to adjust to your liking.
Creamy Chicken and Rice Soup, hearty chicken and rice soup, creamy chicken soup recipe, comfort food soup, easy chicken and rice soup - A close-up view of a thick, creamy soup cooked in a white inside, blue outside large pot with two handles, showing a smooth, light yellow base with visible small chunks of orange carrots, pale green celery, and light beige chicken pieces scattered throughout. The soup has specks of black pepper and herbs evenly mixed in, giving it texture and depth. The pot is placed on a white marbled surface, with a small dish of grated cheese blurred in the background. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Every ingredient in this Creamy Chicken and Rice Soup Recipe plays a role in building that perfect bowl of goodness. I always recommend using fresh herbs and quality broth for the best results—trust me, it makes such a difference!

Creamy Chicken and Rice Soup, hearty chicken and rice soup, creamy chicken soup recipe, comfort food soup, easy chicken and rice soup - Flat lay of boneless, skinless chicken thighs cut into bite-sized pieces in a simple white ceramic bowl, a small mound of kosher salt crystals on a white ceramic dish, a small white ceramic bowl with Italian seasoning blend, a small white ceramic bowl containing bright yellow mustard powder, a small white ceramic bowl filled with deep red paprika, a small white ceramic bowl with crushed red chili flakes, a few tablespoons of unsalted butter on a white ceramic plate, a medium yellow onion halved and diced on a white ceramic dish, three peeled and diced large carrots arranged neatly on a white ceramic plate, three stalks of fresh celery diced on a white ceramic dish, four whole fresh garlic cloves unpeeled on a white ceramic plate, fresh thyme sprigs, fresh rosemary sprigs both placed side by side on a white ceramic dish, a small heap of all-purpose flour on a white ceramic plate, a small white ceramic bowl filled with clear chicken broth, a small white ceramic bowl with creamy half and half, a small white ceramic bowl with dark soy sauce, a small white ceramic bowl with bright red hot sauce, a small pile of uncooked long grain white rice on a white ceramic plate, a wedge of Parmesan cheese with a small mound of cracked black peppercorns and fresh sprigs of parsley arranged gracefully on a white ceramic plate, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Chicken thighs: These stay tender and juicy even after simmering, unlike chicken breasts which can dry out.
  • Kosher salt: Essential for bringing out all the flavors without overwhelming them.
  • Italian seasoning: A fragrant mix that adds herbal depth effortlessly.
  • Mustard powder: Just a pinch to give a subtle tangy kick beneath the creamy layers.
  • Paprika & chili flakes: Add warmth and a gentle smoky heat; feel free to tweak the spice level.
  • Butter: The base for sautéing veggies, it imparts richness to the soup’s flavor.
  • Yellow onion, carrots, celery: Classic mirepoix veggies that build the aromatic backbone.
  • Garlic: For that punch of flavor that wakes everything up.
  • Fresh thyme & rosemary: Using fresh herbs really brightens the soup—it’s worth the extra minute of chopping.
  • All-purpose flour: Coats the ingredients and helps thicken the soup gently when combined with the half and half.
  • Chicken broth: Look for low-sodium versions so you can control saltiness perfectly.
  • Half and half: Gives the creaminess without turning the soup too heavy.
  • Soy sauce: Adds a subtle umami layer that makes the flavor complex and satisfying.
  • Hot sauce: A little zip to balance the creaminess—adjust as you prefer!
  • Long grain white rice: Absorbs the broth beautifully and thickens the soup as it cooks.
  • Parmesan cheese, fresh parsley, black pepper (for garnish): The finishing touches that elevate every spoonful.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love that this recipe is a great canvas for whatever you’re feeling. I often play around with adding more heat or swapping rice for other grains—don’t be shy to make it yours!

  • Variation: I sometimes swap chicken thighs for shredded rotisserie chicken to save time and it still tastes amazing.
  • Spice level: If you like it less spicy, just cut back on the chili flakes and hot sauce or skip them entirely.
  • Dairy-free version: You can replace half and half with coconut milk and use a gluten-free flour or cornstarch to thicken.
  • Herbs: Feel free to experiment with sage or tarragon if you want a different twist.

Step-by-Step: How I Make Creamy Chicken and Rice Soup Recipe

Step 1: Season the Chicken for Maximum Flavor

I start by tossing bite-sized chicken thighs with salt, Italian seasoning, mustard powder, paprika, and a pinch of chili flakes. This step ensures every piece is full of flavor right from the start. Let it sit while prepping your veggies—flavor has time to sneak in, making the chicken even tastier once cooked.

Step 2: Sauté Your Mirepoix and Garlic

In a large Dutch oven, I melt butter over medium heat, then toss in diced onion, carrots, and celery with a sprinkle of salt. Stir occasionally for about 5-7 minutes until the veggies soften and sweeten. Then add the minced garlic, cooking just 30 seconds until fragrant—don’t let it burn or the flavor turns bitter!

Step 3: Brown the Chicken, Add Herbs and Flour

Next, I stir in the seasoned chicken pieces, cooking just until no longer pink—this helps lock in juices. Then fresh thyme and rosemary join the party, lifting the aroma beautifully. Sprinkle the flour over everything, stirring to coat—it’s a simple trick that thickens your soup just right without lumps.

Step 4: Add Liquids and Rice, Simmer with Love

Slowly pour in chicken broth, half and half, soy sauce, and hot sauce, then stir in uncooked rice. Bring the pot to a boil over medium-high heat, then reduce to low and let it simmer gently, uncovered. Stir often so the rice doesn’t stick (this saved me from scrubbing burnt bits more times than I care to admit). After about 15-20 minutes, the rice is tender, and the soup thickens up beautifully.

Step 5: Final Taste and Garnish

Now for the best part—taste your soup and tweak the seasonings! I usually add a bit more hot sauce if I want extra kick, and adjust salt and pepper. Ladle it into bowls and top with freshly shaved Parmesan, a sprinkle of cracked black pepper, and chopped parsley. Ready to dive in!

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Pro Tips for Making Creamy Chicken and Rice Soup Recipe

  • Use Chicken Thighs: They stay juicy and flavorful, making your soup incredibly tender.
  • Don’t Rush the Simmer: Allowing the rice to cook slowly without rushing prevents mushy grains and keeps texture perfect.
  • Stir Frequently: Rice tends to settle and stick—give it a good stir every few minutes.
  • Adjust Thickness on Reheat: Soup thickens as it cools; when reheating, add a splash of broth or water to loosen it up.

How to Serve Creamy Chicken and Rice Soup Recipe

Creamy Chicken and Rice Soup, hearty chicken and rice soup, creamy chicken soup recipe, comfort food soup, easy chicken and rice soup - Three white bowls filled with creamy chicken rice soup, placed on a white marbled surface. Each bowl shows a thick, light beige broth with chunks of cooked chicken, small orange carrot pieces, and soft rice grains. The soup is topped with green chopped parsley and thin shards of pale cheese. One bowl features a sprig of rosemary for garnish. The textures are creamy and smooth with bits of vegetables and meat distributed evenly. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I almost always finish my bowls with freshly shaved Parmesan—it melts just a bit and adds that nutty, salty pop. A sprinkle of cracked black pepper and chopped fresh parsley brighten it up and give it that homemade feel. If you want an extra garnish kick, a squeeze of lemon juice brings a lovely contrast to the creamy soup.

Side Dishes

My go-to sides are a crusty baguette or warm garlic bread—they’re perfect for sopping up every last bit of soup. Sometimes I pair it with a simple mixed green salad dressed in vinaigrette for a fresh, crunchy complement to the rich soup.

Creative Ways to Present

For a cozy dinner party, I’ve served this soup in individual mini bread bowls—it’s fun, impressive, and so comforting. You can also sprinkle some toasted pine nuts on top for a bit of texture and a nutty crunch that surprises your guests in the best way.

Make Ahead and Storage

Storing Leftovers

When I store leftovers, I let the soup cool completely before transferring it to an airtight container. It keeps beautifully in the fridge for up to 4 days. The flavors actually deepen overnight, so leftovers often taste even better the next day.

Freezing

I’ve successfully frozen this soup, but I recommend undercooking the rice slightly before freezing to avoid it getting too mushy once reheated. Freeze in a sturdy container or freezer bags and it will keep well for up to 3 months.

Reheating

To reheat, warm it gently on the stovetop over medium-low heat, stirring frequently. Add a bit of broth or water if it’s thicker than you like. This method preserves the creamy texture best and prevents the soup from sticking or scorching.

FAQs

  1. Can I use chicken breasts instead of thighs for this soup?

    You can absolutely swap in chicken breasts, but keep in mind they tend to dry out faster when cooked long. To keep them tender, add them later in the cooking process or use shredded rotisserie chicken as a time-saver.

  2. Is it okay to substitute the half and half for milk or cream?

    Yes! Using milk will make the soup lighter, while cream will make it richer. Half and half strikes a nice balance, but feel free to adjust depending on your preference or dietary needs.

  3. How do I prevent the rice from getting mushy?

    Cook the rice just until tender, and don’t over-simmer the soup. Stir frequently to avoid sticking and keep an eye on the simmer time—about 15-20 minutes should do it perfectly.

  4. Can I make this soup in a slow cooker or Instant Pot?

    Yes, but you’ll want to adjust the timing. For slow cooker versions, add rice later or it may become too soft. In an Instant Pot, use the sauté function for browning first, then pressure cook for about 10 minutes with rice added last to prevent mushiness.

Final Thoughts

This Creamy Chicken and Rice Soup Recipe feels like the ultimate kitchen hug—warm, velvety, and endlessly satisfying. I hope you find it as comforting and versatile as I do, whether you’re feeding a crowd or just nourishing yourself after a long day. Give it a try, tweak it to your taste, and don’t forget to savor every spoonful like I always do!

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Creamy Chicken and Rice Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 30 reviews
  • Author: Madison
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 10 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Low Lactose
Print Recipe

Description

This creamy chicken and rice soup combines tender, seasoned chicken thighs with aromatic vegetables and herbs, simmered in a rich broth and finished with half and half for a comforting and hearty meal. The rice cooks directly in the soup, thickening it naturally and making it perfect for cozy gatherings or leftovers.

Ingredients

Chicken and Seasonings

  • 1 1/2 lb. boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 tsp. kosher salt
  • 1 tsp. Italian seasoning
  • 1/4 tsp. mustard powder
  • 1/4 tsp. paprika
  • 1/4 tsp. chili flakes

Vegetables and Herbs

  • 3 Tbsp. butter, unsalted
  • 1 medium yellow onion, diced
  • 3 large carrots, peeled and diced
  • 3 stalks celery, diced
  • 4 cloves garlic, minced
  • 1 Tbsp. fresh thyme, chopped
  • 1 Tbsp. fresh rosemary, chopped

Soup Base and Additions

  • 1/4 cup all purpose flour
  • 6 cups chicken broth
  • 1 cup half and half
  • 1 Tbsp. soy sauce
  • 1 Tbsp. hot sauce
  • 1 cup long grain white rice, uncooked
  • salt and pepper, to taste

Garnish

  • Parmesan cheese
  • black pepper
  • fresh parsley

Instructions

  1. Season the chicken: Place the diced chicken pieces in a medium-sized mixing bowl. Add the kosher salt, Italian seasoning, mustard powder, paprika, and chili flakes. Stir well to evenly coat the chicken. Set aside to marinate briefly while preparing other ingredients.
  2. Sauté vegetables: Heat a large Dutch oven or soup pot over medium heat. Melt the unsalted butter, then add the diced onion, carrots, and celery. Season with kosher salt to taste. Sauté the vegetables, stirring occasionally, for 5 to 7 minutes until they begin to soften. Add the minced garlic and cook for an additional 30 seconds, stirring constantly to release aroma.
  3. Cook chicken and add herbs: Add the seasoned chicken pieces to the pot with the sautéed vegetables. Cook, stirring frequently, until the chicken loses its pink color and is nearly cooked through. Stir in the fresh thyme and fresh rosemary, allowing the herbs to release their fragrance.
  4. Add flour to thicken: Sprinkle the all-purpose flour over the chicken and vegetable mixture. Stir thoroughly to coat everything evenly, cooking for about 1 to 2 minutes to remove the raw flour taste and start thickening the base.
  5. Simmer soup with broth and rice: Slowly pour in the chicken broth, half and half, soy sauce, and hot sauce while stirring continuously to combine. Add the uncooked long grain white rice and stir well. Increase the heat to medium-high to bring the soup to a boil, then reduce to low to maintain a gentle simmer. Cook the soup uncovered for 20 minutes or until the rice is tender and the soup thickens naturally. Stir frequently during this time to prevent the rice from sticking to the bottom of the pot.
  6. Adjust seasoning and serve: Taste the soup and add additional salt, pepper, or hot sauce as desired. Ladle the soup into bowls and garnish each serving with shaved Parmesan cheese, freshly ground black pepper, and chopped fresh parsley. Serve hot and enjoy the comforting flavors.

Notes

  • Storage: Keep the soup refrigerated in an airtight container for up to 4 days. Reheat gently, adding extra broth or water if the soup has thickened too much.
  • Rice Cooking: Since the rice cooks in the soup, it absorbs broth and thickens the consistency. Adjust liquid by adding broth or water to reach your desired thickness, especially when reheating leftovers.
  • Substitutions: You can substitute chicken thighs with chicken breasts, but thighs offer more tenderness and flavor.
  • Make it Gluten Free: Use gluten-free flour or cornstarch instead of all-purpose flour to thicken the soup.
  • Spice Level: Adjust the amount of chili flakes and hot sauce to suit your preferred spice tolerance.

Nutrition

  • Serving Size: 1 cup
  • Calories: 320 kcal
  • Sugar: 4 g
  • Sodium: 700 mg
  • Fat: 15 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 20 g
  • Fiber: 2 g
  • Protein: 25 g
  • Cholesterol: 80 mg

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