Creamy Chicken and Rice Soup is the perfect mix of tender chicken, soft rice, and a smooth, comforting broth that feels like a warm hug in a bowl. The creamy texture makes it extra soothing, especially when you’re looking for something gentle on your stomach but full of flavor.
I love making this soup when I want something simple but satisfying. It’s easy to put together, and the best part is how the rice soaks up all the creamy goodness. I usually cook it just until the rice is soft but still a little bit firm, giving the soup a nice bite without being mushy.
One of my favorite ways to enjoy this soup is with some crusty bread on the side for dipping. It’s the kind of meal that feels like a little celebration even on a regular day. Whenever I make a big pot, it warms up nicely as leftovers, so I always have a cozy meal ready for the next day.
Key Ingredients & Substitutions
Chicken: I prefer using rotisserie chicken for convenience and flavor. You can also use leftover cooked chicken or poach your own breast or thighs for fresh meat.
Rice: Wild rice gives a nuttier texture but takes longer to cook. White rice cooks faster and is softer. Brown rice is another option but will need extra cooking time.
Milk or cream: Whole milk adds creaminess without heaviness. For a lighter version, try half-and-half or even a dairy-free milk like oat or almond milk.
Herbs: Thyme pairs perfectly with chicken soup. Fresh is best if available, but dried works well too. Parsley adds a fresh note and can be used as a garnish.
How Do I Get a Creamy Soup Without It Separating?
Adding cream or milk to soup can sometimes separate if boiled too high. To avoid this:
- Add the milk or cream slowly at the end of cooking.
- Gently warm the soup on low heat once dairy is added. Avoid boiling.
- Stir steadily to distribute the cream evenly.
- If you want extra thickness, whisk a little flour or cornstarch with cold milk before adding.
This way your soup stays smooth and rich without any curdling, making it extra comforting and delicious.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking the soup evenly and giving the rice plenty of space to cook.
- Wooden spoon – great for stirring without scratching your pot.
- Chef’s knife – makes chopping onions, carrots, and celery quick and safe.
- Cutting board – a sturdy surface to prep all your veggies and chicken.
- Measuring cups and spoons – help you get the right amounts for broth, rice, and seasoning.
Flavor Variations & Add-Ins
- Swap chicken for turkey for a festive twist after holiday meals; it adds a similar taste with a bit more richness.
- Add chopped spinach or kale near the end to boost the soup’s nutrition and add a fresh, green flavor.
- Stir in a handful of shredded cheddar or Parmesan for a cheesy version that melts nicely into the creamy broth.
- Use cumin and smoked paprika instead of thyme for a smoky, southwest-inspired flavor.
How to Make Creamy Chicken and Rice Soup?
Ingredients You’ll Need:
- 1 tablespoon olive oil or butter
- 1 medium onion, finely chopped
- 2 celery stalks, finely chopped
- 2 medium carrots, peeled and sliced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- 1 teaspoon dried parsley (optional, for garnish as well)
- 1/2 cup wild rice blend or white rice
- 6 cups chicken broth (preferably low sodium)
- 2 cups cooked chicken, shredded or diced (rotisserie chicken works well)
- 1 1/2 cups whole milk or heavy cream
- Salt and freshly ground black pepper to taste
- Fresh thyme sprigs (for garnish)
How Much Time Will You Need?
This soup takes about 10 minutes to prep and between 20 to 45 minutes to cook, depending on the type of rice you choose. White rice cooks faster, roughly 20 minutes, while wild rice may take up to 45 minutes. So the total time is around 30 to 55 minutes, including the simmering of ingredients and adding the cream at the end.
Step-by-Step Instructions:
1. Cook the Vegetables:
Heat the olive oil or butter over medium heat in a large pot or Dutch oven. Add the chopped onion, celery, and carrots. Cook, stirring occasionally, for about 5-7 minutes until the veggies become tender and fragrant.
2. Add Flavors and Rice:
Stir in the minced garlic, dried thyme, and parsley. Cook for about 1 minute until you can smell the herbs and garlic. Then, add the rice, stirring it around so it mixes well with the vegetables.
3. Simmer the Soup:
Pour in the chicken broth and bring the soup to a boil. Once boiling, reduce heat to a gentle simmer, cover with a lid, and cook until the rice is tender—about 20 minutes for white rice or 45 minutes for wild rice.
4. Finish with Chicken and Cream:
When the rice is cooked, add the cooked chicken and let it warm through. Slowly pour in the milk or cream, stirring gently to combine. Heat on low to avoid boiling, which can cause the cream to separate.
5. Season and Serve:
Taste the soup and add salt and freshly ground black pepper as needed. Ladle the soup into bowls and garnish with fresh thyme sprigs for a lovely touch.
Can I Use Frozen Chicken in This Soup?
Yes! Just make sure to fully thaw the chicken before adding it. You can thaw it overnight in the fridge or use the defrost setting on your microwave. Adding cold or frozen chicken directly can lower the soup’s temperature and affect cooking time.
Can I Make This Soup Ahead of Time?
Absolutely! This soup actually tastes better the next day as the flavors meld. Store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally.
How Can I Store Leftovers?
Leftovers should be kept in airtight containers in the refrigerator for 3-4 days or frozen for up to 2 months. When reheating frozen soup, thaw in the fridge overnight before warming gently on the stove.
Can I Substitute Rice with Another Grain?
Yes, grains like quinoa, barley, or orzo can be used instead of rice. Keep in mind that cooking times and liquid amounts may vary, so adjust accordingly to avoid over- or under-cooking.
