Creamy Chicken and Rice Soup

Skip the canned versions and make this Creamy Chicken and Rice Soup from scratch in just 30 minutes! Loaded with tender chicken, vegetables, and rice in a flavorful, creamy broth, this comforting soup is the perfect one-pot meal for chilly evenings or when you need a cozy, satisfying dish fast.

Why You’ll Love This Recipe

This soup is hearty, creamy, and full of familiar, soothing flavors. It’s made with everyday ingredients and doesn’t require any pre-cooked chicken, which saves time and dishes. The combination of garlic, herbs, and a splash of lemon adds depth and brightness, making this soup taste like it’s been simmering for hours—even though it’s ready in under 30 minutes. Great for families, meal prep, or anyone craving a warm bowl of comfort.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 3 sticks celery, finely chopped

• 2 medium carrots, peeled and finely chopped

• ½ medium onion, chopped

• 1 tablespoon unsalted butter

• 1 tablespoon olive oil

• 3 cloves garlic, minced

• 2 tablespoons all-purpose flour

• 8 cups chicken broth

• 1 teaspoon oregano

• ½ teaspoon thyme

• 1 teaspoon salt

• ½ teaspoon black pepper

• 3 bay leaves

• 1.5 pounds uncooked chicken breasts

• ¾ cup uncooked white rice, rinsed and drained

• 1 squeeze of lemon juice

• 4 tablespoons fresh parsley, chopped

Directions

1. In a large soup pot, heat the butter and olive oil over medium-high heat. Add the celery, carrots, and onions. Cook for 5–7 minutes, or until the vegetables are softened.

2. Stir in the garlic and cook for about 30 seconds, just until fragrant.

3. Sprinkle in the flour and stir continuously for about 1 minute until it’s lightly golden.

4. Slowly pour in the chicken broth while stirring to ensure the flour fully dissolves.

5. Add the oregano, thyme, salt, black pepper, and bay leaves.

6. Place the uncooked chicken breasts and rinsed rice into the pot. Bring the soup to a boil, then reduce the heat and let it simmer, covered, for 20–25 minutes until the chicken is fully cooked and rice is tender.

7. Remove the chicken, cut it into bite-sized pieces, and return it to the pot.

8. Add a squeeze of lemon juice to brighten the flavor. Taste and adjust seasoning if needed.

9. Sprinkle chopped fresh parsley over the soup just before serving.

Servings and timing

Servings: 6
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Calories: Approximately 183 kcal per serving

Variations

• Add Creaminess: Stir in ½ to 1 cup of heavy cream or half-and-half at the end for an even richer texture.

• Use Leftover Chicken: Replace raw chicken breasts with cooked shredded chicken or rotisserie chicken. Add it in during the last 5 minutes of cooking.

• Brown Rice Option: Use brown rice for added fiber, but increase simmer time to 35–40 minutes.

• Add Vegetables: Add frozen peas, spinach, or corn for extra nutrition and color.

• Make It Dairy-Free: Skip the butter and use more olive oil for a dairy-free version.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: Freeze in individual portions for up to 3 months. Note: Rice may soften slightly upon thawing.
Reheating: Reheat on the stovetop over medium heat, stirring occasionally, or in the microwave in 1-minute intervals until hot.

FAQs

Can I use leftover rice?

Yes, add already cooked rice during the last 5 minutes of cooking to prevent it from becoming mushy.

What’s the best cut of chicken to use?

Boneless, skinless chicken breasts are ideal, but thighs work too for a juicier texture and deeper flavor.

Can I make this in a slow cooker?

Yes, cook everything on low for 6–7 hours or high for 3–4 hours. Add the rice halfway through to prevent overcooking.

Is this soup gluten-free?

Not as written, but you can replace the flour with a gluten-free thickener like cornstarch or a gluten-free flour blend.

Can I add cream to the soup?

Absolutely. Stir in cream or half-and-half at the end for a richer, velvety consistency.

How do I prevent the rice from absorbing too much liquid?

For better texture when making ahead, cook the rice separately and add it to each serving just before eating.

Can I use frozen vegetables?

Yes, frozen mixed vegetables can be added in the last 10 minutes of simmering for convenience.

What herbs can I substitute?

You can use Italian seasoning in place of oregano and thyme or add rosemary for a different herbal profile.

Does the soup thicken as it sits?

Yes, the rice continues to absorb liquid over time. Add extra broth or water when reheating if needed.

What can I serve with this soup?

Serve with crusty bread, a green salad, or a simple sandwich for a complete and satisfying meal.

Conclusion

This Creamy Chicken and Rice Soup is a warm, filling, and wholesome meal that’s as easy to make as it is to enjoy. With tender chicken, soft vegetables, and perfectly cooked rice in every spoonful, it’s comfort food at its finest. Whether you’re making a big batch for the week or feeding the family on a busy night, this recipe is sure to become a favorite.

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