Creamy Chicken and Rice Soup Recipe

Creamy Chicken and Rice Soup is the ultimate cozy comfort food, bringing together tender chicken, velvety broth, and fluffy rice in every spoonful. This hearty classic is perfect for chilly evenings or anytime you crave a big bowl of soothing warmth. Bursting with colorful vegetables and rich flavor, it’s the type of recipe you’ll want to make on repeat—and share with everyone you love.

Ingredients You’ll Need

The magic of Creamy Chicken and Rice Soup lies in its simplicity—each ingredient plays a special role, bringing its own touch of flavor, color, or creaminess to the pot. Gather these kitchen staples, and soon your home will be filled with an irresistible aroma that signals true comfort food is on the way.

• Olive oil: A drizzle of olive oil helps the veggies sauté to sweet, golden perfection.
• Celery (1 stick, finely chopped): Celery adds a delicate flavor and essential crunch that balances the creaminess.
• Carrots (2 medium, peeled & chopped): Carrots bring color and a subtle hint of sweetness to every bite.
• Onion (1/2 medium, chopped): Onion builds a savory foundation and deepens the classic soup flavor.
• Garlic (3 cloves, minced): Garlic infuses the broth with mouthwatering aroma and a mild, zesty kick.
• Flour (3 tablespoons): Flour thickens the soup, creating that signature creamy texture everyone loves.
• Chicken broth (4 cups): Chicken broth forms the base and imparts rich, meaty flavor throughout the soup.
• Italian seasoning (1/4 teaspoon): This blend lends subtle herbal notes that round out the flavor.
• Uncooked white jasmine rice (3/4 cup): Jasmine rice cooks up tender and slightly floral, soaking up the luscious broth.
• Heavy/whipping cream (1 cup): Cream is the star of the show, turning the broth silky and luxurious.
• Uncooked chicken breasts (1 pound, cut into bite-size pieces): Chicken makes the soup satisfying and protein-packed.
• Salt & pepper (to taste): Just a dash of each balances all the flavors—don’t be shy with them!

How to Make Creamy Chicken and Rice Soup

Step 1: Sauté the Base Aromatics

Start by adding olive oil to a soup pot over medium-high heat. Toss in your celery, carrots, and onion, and sauté these together for about 5–7 minutes. Stir occasionally until everything softens and starts to develop a delicate golden color. This simple step creates the foundation for the layers of flavor in your Creamy Chicken and Rice Soup.

Step 2: Add Garlic and Flour

Mix in the minced garlic and sprinkle the flour over the sautéed veggies. Cook, stirring, for about a minute—this wakes up the garlic and cooks off the raw flour taste, while also preparing the soup to become perfectly thick and creamy later.

Step 3: Deglaze with Broth

Slowly pour in the chicken broth while stirring, making sure to scrape up any browned bits from the bottom of the pot. Those bits are flavor gold! Keep stirring until the flour fully dissolves into the liquid, forming a smooth base for your soup.

Step 4: Season and Add Rice and Cream

Stir in the Italian seasoning, uncooked jasmine rice, and then pour in that luscious heavy cream. Crank up the heat to high until the soup just begins to boil. Once you see those first bubbles, give it a good stir, reduce the heat to a gentle simmer, and cover the pot (leaving the lid slightly ajar). Let it simmer for about 10 minutes, checking in and giving it a stir every so often to keep the rice from sticking.

Step 5: Add Chicken and Finish Cooking

Now, add your chopped chicken breasts directly to the pot. Continue simmering for another 7–10 minutes, or until both the chicken and rice are cooked through and tender. Taste and season generously with salt and pepper. If your Creamy Chicken and Rice Soup drinks up more broth than you like, simply add extra to achieve your preferred consistency—this soup loves to soak it up! If you’re planning to make it ahead, consider cooking and storing the rice separately to maintain that perfect texture.

How to Serve Creamy Chicken and Rice Soup

Garnishes

A sprinkle of fresh parsley brightens each bowl, while cracked black pepper or a pinch of grated Parmesan can add a finishing flourish. For a little zing, try scattering a few lemon zest shavings on top just before serving—the citrus aroma plays beautifully with the creamy base.

Side Dishes

This rich soup is amazing on its own, but if you’re in the mood to round things out, serve it with warm, crusty bread for dunking, or a crisp green salad to contrast the creamy goodness. Garlic knots or a batch of cheddar biscuits would also turn this into a soul-satisfying meal.

Creative Ways to Present

For a fun touch, ladle the Creamy Chicken and Rice Soup into bread bowls or serve in colorful, oversized mugs for a rustic vibe. Hosting a dinner party? Offer the soup in small cups as a starter, topped with microgreens or a swirl of infused olive oil for elegance. Leftovers also make a wonderful thermos lunch—just add broth to loosen before packing.

Make Ahead and Storage

Storing Leftovers

Let any leftover Creamy Chicken and Rice Soup cool completely before transferring to airtight containers. Store in the fridge for up to three days. Note that the rice will continue to absorb liquid as it sits, so you might need to add a splash of chicken broth or milk when reheating to keep things nicely creamy.

Freezing

To freeze your soup, consider holding off on the rice (freeze it separately or add freshly cooked rice after thawing). The creamy base freezes well, but rice can turn a bit mushy once thawed. Pour cooled soup into freezer-safe containers, leaving a little space for expansion, and freeze for up to three months.

Reheating

Warm the soup gently over medium heat on the stove, adding more broth or milk as needed to revive that creamy consistency. If you’re reheating from frozen, thaw overnight in the refrigerator first for best results. Stir often and avoid a full boil to prevent the cream from splitting—low and slow keeps everything smooth and cozy.

FAQs

Can I use brown rice or wild rice instead of jasmine rice?

Absolutely! Brown rice or wild rice will add a nutty, chewy element to your Creamy Chicken and Rice Soup, though keep in mind that both will require a longer cooking time and a bit more broth. Adjust accordingly and enjoy the heartier texture.

Is it possible to make this soup dairy-free?

Yes, you can substitute the heavy cream with canned coconut milk or an unsweetened non-dairy creamer. This tweak will change the flavor slightly, but you’ll still enjoy a velvety base in your Creamy Chicken and Rice Soup.

Can I use rotisserie chicken or leftover cooked chicken?

Using pre-cooked chicken is a fantastic shortcut! Just add it during the last few minutes of cooking, allowing enough time to heat through without overcooking. This method makes your Creamy Chicken and Rice Soup even faster for busy nights.

What vegetables can I add for extra nutrition?

Feel free to toss in peas, spinach, corn, or diced bell peppers for more color and nutrition. Stir them in during the last few minutes of simmering so they stay bright and vibrant, complementing the creamy base perfectly.

How do I keep the soup from getting too thick as it sits?

This soup does tend to thicken up as the rice absorbs liquid. When reheating, simply add more chicken broth or even a splash of milk until it reaches your preferred consistency, stirring well to combine. It’s an easy fix!

Final Thoughts

If you’re craving homey, heartwarming flavors, there really is nothing like Creamy Chicken and Rice Soup to satisfy and soothe. Every spoonful is pure comfort, and the leftovers taste even better. I hope this recipe finds a cozy spot in your regular rotation—give it a try and watch it become a fast favorite!

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