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A piping hot bowl of this creamy chicken and rice soup recipe is such a comfort on a cold day! It’s simple to make with no fancy ingredients, and the rich broth is irresistible.
If you’re craving a non-creamy version of this recipe, try my Easy Chicken and Rice Soup.
Why you’ll love it
Hello comfort food! This cozy chicken and rice soup is straightforward to make and basically a hug in a bowl. The chicken and rice cook right in the soup, making it super convenient and so that cleanup is pretty minimal. That’s an important factor for feeding hungry mouths after work.
I’m a big fan of jazzing up chicken soup while still using everyday ingredients you’ve probably already got in your pantry and fridge, so that’s what we’ve got going on in this soup. While a classic Chicken Noodle Soup is always appreciated, sometimes changing it up with rice and a creamy broth just hits the spot. It makes a filling and easy meal.
What you’ll need
- Celery, onion, carrots, and garlic – the base for many soups. I like using sweet (Vidalia) onions best.
- Olive oil – for sautéing
- Flour – it’s a thickener
- Chicken broth – for another layer of flavor
- Italian seasoning – it’s a delicious dried herb blend that comes in a single jar. I use it in tons of my recipes, so it’s a staple in my pantry.
- Rice – for this one I like jasmine rice. It’s a flavorful long grain white rice.
- Heavy cream – it adds a rich, luxurious touch to the broth
- Chicken – we’re using uncooked boneless, skinless chicken breasts
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- This is the ladle I use for my soups. It doesn’t spill all over the place when serving.
- For all my soups I like to use a Dutch oven. It’s sturdy and conducts heat great.
- I mince the garlic cloves with this garlic press. One squeeze and no sticky fingers!
How to make creamy chicken and rice soup
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Sauté the carrots, celery, and onion in a Dutch oven or soup pot with the olive oil until softened, followed by adding in the garlic and flour.
Slowly pour in the chicken broth and stir until the flour dissolves, and then scrape the browned bits from the bottom of the pan. Add the Italian seasoning, rice, and cream.
Bring the soup to a boil, then reduce the heat and let it simmer for 10 minutes. Add in the chicken, and cook until both it and the rice are cooked through. Season generously with salt & pepper.
Pro tip
If you do need to make this soup ahead of time, I suggest cooking the rice separately and adding it to each bowl just prior to serving so that it doesn’t soak up a lot of broth before it’s time to serve it. It absorbs it pretty fast!
Substitutions and variations
- You can use rotisserie or leftover Baked Chicken. Just be sure to add it in towards the end of the cooking time, around the last 5 minutes, so it doesn’t overcook.
- Swap for chicken thighs if you prefer. I would leave them intact and add them in at the same time as the rice. They’re a lot harder to overcook than chicken breasts and become more tender the longer you cook them. Just shred them with two forks, and add the meat back to the soup once it’s done cooking.
- I wouldn’t sub the heavy cream for something lower fat. It could lead to curdling since we’re cooking at a fairly high heat, and the soup won’t taste as good.
- I don’t recommend swapping the white rice for brown rice or wild rice directly because it takes much longer to cook and wouldn’t work as written. However, you can cook a different variety of rice separately and add it into the soup at the end if you wish.
What to serve with chicken and rice soup
- This soup is a hearty meal as-is, but you can definitely serve it with a slice of crusty French bread, sourdough, or Garlic Bread.
- I also enjoy pairing it with a side salad. Try mixed greens with my Classic Homemade Ranch Dressing.
Leftovers and storage
- Leftover chicken and rice soup can be stored in an airtight container in the fridge for 3-4 days. Keep in mind that the longer it is, the more the rice will absorb the broth.
- Reheat this chicken soup in a saucepan over a low heat, giving it a splash of broth to thin it out if needed.
- This is not one of those soups that freezes well due to the cream and rice.
Questions about this creamy chicken soup, or want to write a review a star rating? Talk to me in the comments below! You can also find me on Instagram.
Creamy Chicken and Rice Soup
Ingredients
- 1 tablespoon olive oil
- 1 stick celery chopped finely
- 2 medium carrots peeled & chopped finely
- 1/2 medium onion chopped
- 3 cloves garlic minced
- 3 tablespoons flour
- 4 cups chicken broth
- 1/4 teaspoon Italian seasoning
- 3/4 cup uncooked white jasmine rice
- 1 cup heavy/whipping cream
- 1 pound uncooked chicken breasts cut into bite-size pieces/strips
- Salt & pepper to taste
Instructions
- Add the olive oil, celery, carrots, and onion to a soup pot over medium-high heat. Sauté for 5-7 minutes, stirring occasionally.
- Stir in the garlic and flour and cook for about a minute.
- Slowly pour in the broth and stir/scrape up the browned bits from the bottom of the pot until the flour has dissolved.
- Stir in the Italian seasoning, rice, and cream. Increase the heat to high, and once the soup comes to a gentle boil, give it a good stir, then reduce the heat so it's simmering and cover the pot with the lid slightly ajar. Simmer the soup for 10 minutes. I stir it every now and then to prevent the rice from sticking to the bottom of the pot.
- Add in the chicken and cook for another 7-10 minutes or until the chicken and rice are both cooked. Season with salt & pepper as needed (I am generous with both). This soup will soak up the broth FAST. You may need to add more chicken broth if you prefer a less thick soup, and you'll definitely have to add broth to leftovers. Cook the rice separately if you don't plan on eating it right away (add rice to individual portions just before serving).
Notes
- Recipes serves 4-6 depending how much people eat/what it’s served with.
- 1 pound of chicken breasts usually works out to 2 medium chicken breasts (a bit less or more than a pound is fine).
- This recipe is best enjoyed right after it’s made. Soups with rice and cream typically don’t freeze too well.
- I don’t recommend subbing the cream for something lower fat in case it curdles (the cream is cooked over a fairly high heat).
- This recipe is also in the Salt & Lavender: Everyday Essentials cookbook.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Made it for me and my sick boyfriend so he didn’t have to cook 🙂 we both liked it and will make it again!
That’s nice of you!! 😀 So glad it was a hit!
Amazing recipe that is quick to put together, especially with rotisserie chicken. Will make this again for sure!
That’s wonderful to hear, Patty! 🙂
This is a very good recipe! I definitely took the shortcut with the rotisserie chicken and the pre-cooked rice, because it allowed me to get it together before picking the kids up from school and going to swim practice. It has really good flavor with the recipe as-is. My daughter and I love some spice, so when I heated it back up, I added some cayenne pepper and Flat Iron Pepper flakes. Delicious both ways!
That’s awesome!!
I feel like this would’ve been very bland as written… in addition to salt and pepper, I added two tbsp parsley, 1 tbsp oregano, 1 tbsp thyme…. no Italian seasoning…. it was great and a definite make again.
You can definitely adjust seasonings to your taste. 🙂
My family loved it. Because my grandson is allergic to dairy products, I used plant based cream.
I’m so glad you were able to adapt it and everyone loved it, Sheila! 🙂
This is the best recipe I’ve made from salt and lavender (besides the creamy chicken piccata). I made the rice on the side and followed the rest of the recipe as written. Since the rice is in the side, the soup didn’t get too thick. Definitely will be making it again!
Aww I’m so glad!!
We had this tonight and my toddler, husband and I loved it! I left out the celery due to taste preference and I highly recommend. I will definitely be making this again! Thank you.
Wonderful!!
Made this today
I cut up everything the night before and stored it in the fridge
My 12 year old grandson canceled Taco Tuesday after sampling my creamy chicken rice soup after school
This recipe tasted even better when I heated it up for dinner
Three of us ate it for dinner and I had a bowl earlier just to sample it and we still have one serving left
It’s delicious and Thank you for sharing
It
You’re very welcome! I’m so happy it was a hit with your grandson! 😀
I tweaked the recipe a little. I left the celery out and replaced it with mushrooms. Also added roughly chopped spinach at the end. Cooked my rice ahead of time in my instant pot as I will be the only one eating this soup. It was absolutely delicious! I served toasted ciabatta bread on the side. Perfect meal! Thank you for the recipe!
Sounds good to me!!
I made this tonight. So easy to follow the recipe. My family loved it. Even my young children! Nice and hearty ! Thank you -Emily
Thrilled to hear it’s a new family favorite, Emily!
Swapped the celery for cauliflower. Delicious recipe!