Creamy Chicken and Rice Soup
Perfect for a hearty and filling meal, this Creamy Chicken and Rice Soup recipe is so easy to make! Featuring common, simple ingredients and stress-free prep and one-pot cooking, this comforting soup will become a fall and winter staple.
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For a satisfying dish that leaves you with very little cleanup, try this amazing chicken soup recipe. It combines veggies with protein and rice for an all-in-one meal that comes together in no time!
Why this Recipe Works
Craving a nice creamy soup that's packed with flavor and healthy ingredients? Look no further than this chicken soup recipe!
Thanks to quick cooking time and easy ingredients, you can make a complete meal in one pot thanks to this amazing soup. It's great for meal prep, quick weeknight meals, or your Sunday family dinner.
And if you love soup season, be sure to try my Slow Cooker Turkey Noodle Soup or this Lemon Orzo Chicken Soup to expand your recipe book!
Ingredients Needed
- Butter: Salted or unsalted will work.
- Boneless Skinless Chicken Thighs: I like to use dark meat in this recipe so it's extra tender and flavorful!
- Seasonings: Aside from salt and black pepper, add Italian seasoning and thyme for flavor.
- Vegetables: Diced yellow onion, garlic, carrots, and peas add some color and nutrition to this soup.
- All Purpose Flour: Helps thicken the soup.
- Chicken Stock: You can also use chicken broth.
- Long Grain Rice: Dont use short grain as it may turn out gummy.
- Heavy Cream: Helps thicken the creamy broth and makes this soup rich and filling.
How to Make this Creamy Chicken and Rice Soup
- Step 1: Melt butter in a soup pot or Dutch oven, then add sliced chicken and cook until no longer pink.
- Step 2: While the chicken cooks, add seasonings.
- Step 3: Once the chicken is cooked, add onions, celery, and carrots.
- Step 4: Saute for 4 to 5 minutes or until the veggies soften. Add the garlic and cook until fragrant, just a minute or two.
- Step 5: Add the flour and mix to coat the chicken and veggies.
- Step 6: Pour the chicken broth into the pot and stir. Bring to a boil.
- Step 7: Once boiling, add rice and heavy cream. Reduce to a gentle simmer and cook for 15 minutes, or until the rice is cooked.
- Step 8: Stir in peas and parsley, then add more salt and pepper to taste.
Recipe Tips
- Boneless skinless chicken breasts can be used if you prefer lighter meat.
- For a shortcut cut use a rotisserie chicken.
- Long-grain white rice is my go-to, but you could also use brown rice or make this as a wild rice soup recipe.
- Leftover soup can be transferred to an airtight container and stored in the fridge for up to 4 days.
- To reheat the soup, pour it back into a soup pot and cook over medium on the stovetop.
- The soup will thicken as it sits in the fridge, so you may need to add some additional chicken broth to combat the texture change.
Recipe FAQ's
No, cooking the rice right in the broth of this chicken and rice soup ensures that it's packed with lots of flavor!
Be sure you give both the chicken and vegetables a good saute so they'll have lots of flavor. Also, be sure to taste the soup and add more seasonings as needed!
More Easy Soup Recipes
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Creamy Chicken and Rice Soup
Ingredients
- 3 tablespoons salted butter
- 1- pound boneless skinless chicken thighs fat trimmed off and cut into bite-size pieces
- 2 teaspoon kosher salt
- 1 teaspoon black pepper
- ½ teaspoon Italian seasoning
- ¼ teaspoon dried thyme leaves
- 1 cup yellow onion diced (about 1 small 4 inch sized onion)
- 1 cup celery diced (about 2-3 medium stalks, trimmed)
- 1 cup carrot peeled and diced (about 2-3 medium carrots)
- 3 cloves fresh garlic minced
- 3 tablespoons all-purpose flour
- 6 cups chicken broth or chicken stock
- 1 cup long grain rice uncooked
- 1 cup heavy cream
- 1 cup green peas frozen
- 1 tablespoon fresh parsley chopped
- Salt and pepper as needed to taste
Instructions
- In a large pot or Dutch oven melt the butter over medium heat. Add the chicken with the salt, pepper, Italian seasoning and dried thyme, cook until no longer pink, about 5 to 7 minutes.
- Add the onions, celery and carrot, cook for 4-5 minutes until they just start to soften then add the garlic and saute for an additional minute.
- Sprinkle in the flour and mix to coat the chicken and vegetables. Keep stirring with a large wooden spoon to make sure that it doesn’t stick to the pot. Add the chicken stock and mix well then raise the heat to medium high to bring to a boil.
- Once boiling add the uncooked rice and heavy cream then reduce to low to simmer for about 15 minutes until the rice cooks.
- Add the peas and parsley and stir them in. Season with more salt and pepper as needed.
- Serve hot and garnish with additional chopped fresh parsley, if desired.
Notes
- You can use boneless skinless chicken thighs, trimmed of any fat and cut into bite-sized pieces.
- Save time and use Rotisserie or leftover chicken, which works great. Dice or shred it before adding to the soup.
- Long-grain white rice holds up best, while brown rice or wild rice adds a nutty flavor but needs a longer cooking time.
- Place leftover soup in airtight containers and refrigerate for up to 4 days.
- The soup thickens as it sits, so when reheating leftovers, add a bit of broth to bring back the right consistency.
