A cozy, hearty soup made with tender chicken, fluffy rice, carrots, celery, and onion in a rich, creamy broth. This easy one-pot recipe is perfect for a comforting family dinner or make-ahead lunch.
Prep Time: 15 minutes
Cook Time: 35–40 minutes
Total Time: 50–55 minutes
Servings: 6
Ingredients
Soup
2 tablespoons olive oil
1 medium onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon dried thyme
¼ teaspoon dried oregano
6 cups chicken broth
1 pound boneless, skinless chicken breasts or thighs
¾ cup uncooked long-grain white rice
1 cup frozen peas, optional
2 tablespoons fresh parsley, chopped
Creamy Base
2 tablespoons butter
3 tablespoons all-purpose flour
1½ cups whole milk
½ cup heavy cream
½ teaspoon garlic powder
¼ teaspoon black pepper
Instructions
1. Sauté the Vegetables
Heat the olive oil in a large soup pot or Dutch oven over medium heat.
Add the diced onion, carrots, and celery.
Cook for 5–7 minutes, stirring occasionally, until the vegetables begin to soften.
Add the minced garlic, salt, black pepper, thyme, and oregano.
Cook for another 30–60 seconds until fragrant.
2. Add the Broth and Chicken
Pour in the chicken broth and stir.
Add the whole chicken breasts or thighs.
Bring the soup to a gentle boil, then reduce the heat to low.
Cover partially and simmer for 15–18 minutes, or until the chicken reaches 165°F (74°C).
3. Shred the Chicken
Remove the chicken from the pot and place it on a cutting board.
Let it cool slightly, then shred it with two forks or cut it into bite-sized pieces.
Set aside.
4. Cook the Rice
Add the uncooked rice to the simmering broth.
Cook for approximately 15–18 minutes, stirring occasionally, until the rice is tender.
Return the shredded chicken to the pot.
If using frozen peas, stir them in during the final 3–4 minutes.
5. Make the Cream Sauce
While the rice cooks, melt the butter in a small saucepan over medium heat.
Whisk in the flour and cook for about 1 minute.
Gradually whisk in the milk, making sure there are no lumps.
Add the heavy cream, garlic powder, and black pepper.
Cook for 3–5 minutes, whisking frequently, until the mixture is smooth and lightly thickened.
6. Combine
Slowly pour the cream mixture into the soup while stirring continuously.
Simmer gently for another 3–5 minutes.
Do not bring the soup to a vigorous boil after adding the dairy.
Taste and adjust the salt and pepper as needed.
7. Finish and Serve
Stir in the fresh parsley.
Let the soup rest for 5 minutes before serving.
Ladle into bowls and garnish with additional parsley and black pepper.
Tips for the Best Creamy Chicken & Rice Soup
Use chicken thighs for extra flavor and tenderness.
Don’t overcook the rice, as it will continue absorbing broth as the soup sits.
If the soup becomes too thick, add additional warm chicken broth.
For an extra-rich soup, use all heavy cream instead of part milk.
For a lighter version, use whole milk without the heavy cream.
Chicken & Spinach Soup
Add 2 cups fresh spinach during the final 2–3 minutes.
Vegetable Chicken Soup
Add broccoli, mushrooms, zucchini, or corn.
Lemon Herb Chicken Soup
Add 1–2 tablespoons fresh lemon juice and extra parsley just before serving.
Brown Rice Version
Use cooked brown rice and add it near the end rather than simmering it in the soup.
High-Protein Version
Use extra chicken and replace some of the cream with plain Greek yogurt. Stir the yogurt in gently off the heat to reduce the chance of curdling.
Nut Information
This recipe is naturally peanut-free and tree-nut-free as written.
If using dairy-free milk, avoid almond or cashew milk for a nut-free version. Oat or soy milk can be used instead.
Always check packaged chicken broth, flour, seasonings, and dairy products for allergen and cross-contact information if serving someone with a severe allergy.
Q&A
Can I use leftover cooked chicken?
Absolutely. Use about 3 cups shredded or chopped cooked chicken. Add it after the rice has cooked so it only needs to warm through.
Can I use cooked rice?
Yes. Use approximately 2 cups cooked rice and add it during the final 5 minutes. This is especially useful for leftovers.
Can I use brown rice?
Yes, but brown rice takes longer to cook. Alternatively, cook it separately and stir it into the finished soup.
Can I freeze this soup?
Yes, but rice and dairy can change texture after freezing. For the best results, freeze the soup before adding the cream and rice, then add fresh cooked rice and cream when reheating.
How long does it keep?
Refrigerate leftovers in an airtight container for 3–4 days.
Why did my soup become too thick?
Rice continues absorbing liquid as it sits. Add chicken broth or milk while reheating until you reach the desired consistency.
Can I make it in a slow cooker?
Yes. Cook the chicken, vegetables, broth, and seasonings on LOW for 5–6 hours. Shred the chicken, then add cooked rice and the cream mixture during the final 20–30 minutes.
Is this soup gluten-free?
Not as written because it contains all-purpose flour. Use a gluten-free flour blend or cornstarch slurry instead.
Enjoy this creamy, hearty, and comforting Chicken & Rice Soup!
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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