ULTIMATE CREAMY CHICKEN SOUP – easymealstoprep

Article by: Olivia August 6, 2025

ULTIMATE CREAMY CHICKEN SOUP

I remember shivering after a particularly brutal ice skating practice when I was little. My mom would always have a steaming pot of something delicious waiting, and more often than not, it was a comforting bowl of chicken soup. It wasn’t just any chicken soup, though; it was her special Creamy Chicken and Rice Soup, the kind that warmed you from the inside out. Today, I’m sharing all my secrets for the most amazing Creamy Chicken and Rice Soup you’ll ever make!

The BEST Creamy Chicken and Rice Soup Recipe

Creamy chicken and rice soup in a white bowl. Comfort food.

Get ready to fall in love with this recipe. It’s more than just soup; it’s a hug in a bowl! This Creamy Chicken and Rice Soup is packed with flavor, incredibly easy to make, and uses ingredients you probably already have in your pantry. I promise, once you try this, you’ll be making it on repeat all season long.

Why You’ll Absolutely Adore This Soup

  • Comfort Food at its Finest: There’s nothing quite like a warm, creamy bowl of soup to soothe the soul.
  • Simple Ingredients: No fancy, hard-to-find items here. We’re using everyday staples to create something extraordinary.
  • Quick & Easy: Perfect for busy weeknights when you need a delicious meal on the table fast.
  • Customizable: Add your favorite veggies, spices, or herbs to make it your own.
  • Kid-Friendly: Even the pickiest eaters will love this creamy, flavorful soup.

Let’s Get Cooking!

Here’s what you’ll need to make this masterpiece. Don’t be intimidated by the list; most of these are pantry staples!

Ingredients:

  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 8 cups chicken broth (low sodium is best!)
  • 1 pound boneless, skinless chicken breasts
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon black pepper
  • 1 cup uncooked long-grain rice
  • 1 cup heavy cream
  • 1/2 cup milk (whole or 2%)
  • 1/4 cup chopped fresh parsley (for garnish)
  • Salt to taste

Step-by-Step Instructions:

  1. Sauté the Vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes. The onions should be translucent and fragrant.
  2. Add Garlic and Herbs: Stir in the minced garlic, dried thyme, and dried rosemary. Cook for another minute until fragrant. Be careful not to burn the garlic!
  3. Pour in the Broth: Pour in the chicken broth and bring to a boil. The aroma at this point is already incredible!
  4. Add the Chicken: Gently place the chicken breasts into the boiling broth. Reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the chicken is cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
  5. Remove the Chicken and Shred: Carefully remove the chicken breasts from the pot and place them on a cutting board. Use two forks to shred the chicken into bite-sized pieces.
  6. Add the Rice: Stir the uncooked rice into the simmering broth. Cover the pot and cook for 15-20 minutes, or until the rice is tender. Make sure to stir occasionally to prevent the rice from sticking to the bottom of the pot.
  7. Return the Chicken to the Pot: Add the shredded chicken back into the pot with the rice and broth.
  8. Stir in the Cream and Milk: Reduce the heat to low. Gently stir in the heavy cream and milk. Heat through, but do not boil. Boiling can cause the cream to curdle.
  9. Season to Taste: Season the soup with salt and pepper to taste. Remember, you can always add more seasoning, but you can’t take it away!
  10. Garnish and Serve: Ladle the Creamy Chicken and Rice Soup into bowls. Garnish with fresh parsley and serve immediately. Enjoy every spoonful!
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Success Tips for the PERFECT Soup

Want to guarantee soup perfection? Here are my top tips for making the most amazing Creamy Chicken and Rice Soup every single time:

  • Use High-Quality Chicken Broth: The flavor of the broth is the foundation of the soup, so choose a good one. I prefer low-sodium so I can control the saltiness.
  • Don’t Overcook the Chicken: Overcooked chicken will be dry and tough. Use a meat thermometer to ensure it’s cooked to the perfect temperature.
  • Rinse the Rice (Maybe!): Some people swear by rinsing rice to remove excess starch, which can prevent it from clumping in the soup. I usually skip this step for long-grain rice, but it’s a good idea for short-grain varieties.
  • Simmer, Don’t Boil, After Adding Cream: Boiling the soup after adding the cream can cause it to curdle and separate. Keep the heat low and gentle.
  • Adjust the Consistency: If you prefer a thicker soup, you can add a slurry of cornstarch and water (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the simmering soup. For a thinner soup, add a little more broth.

Variations and Add-Ins

The beauty of soup is that it’s so versatile! Feel free to experiment with different ingredients and flavors to create your own signature version of this Creamy Chicken and Rice Soup.

Spice It Up!

If you like a little heat, add a pinch of red pepper flakes or a dash of hot sauce to the soup. You could even try substituting diced jalapeños for the celery and carrots for a spicier kick. If you’re looking for a soup that brings even more heat, you should check out my recipe for CAJUN CHICKEN SOUP HEAVEN! It’s got all the creamy goodness, but with a zesty Cajun twist.

Add More Veggies!

Feel free to add other vegetables to the soup, such as mushrooms, peas, corn, or spinach. Add them along with the rice so they have time to cook through. Fresh spinach should be added in the last few minutes of cooking as it wilts quickly.

Make it Cheesy!

Stir in a cup of shredded cheddar cheese, Monterey Jack cheese, or Parmesan cheese at the end for an extra-creamy and cheesy soup. Add the cheese after you’ve added the cream and milk, and stir until it’s melted and smooth.

Try Different Types of Rice!

While I usually use long-grain rice for this recipe, you can experiment with other types of rice, such as brown rice, wild rice, or basmati rice. Keep in mind that different types of rice will have different cooking times, so adjust accordingly.

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If you are looking for a similar recipe but with pasta instead of rice, I suggest you try my CREAMY CHICKEN TORTELLINI HEAVEN! It’s one of my favorite recipes ever!

Make it a Creamy Chicken and Wild Rice Soup

For a more nutty and hearty flavor, substitute the long-grain rice with wild rice. Wild rice will need to cook longer than regular rice, so be sure to adjust the cooking time accordingly. It’s the perfect comforting soup for a chilly day!

Make-Ahead and Storage Instructions

This Creamy Chicken and Rice Soup is even better the next day! Here’s how to store and reheat it:

Make-Ahead Instructions:

You can make the soup ahead of time and store it in the refrigerator for up to 3 days. However, I recommend waiting to add the cream and milk until you’re ready to serve it. This will prevent the soup from separating or becoming too thick.

Storage Instructions:

Store the leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally. You may need to add a little broth or water to thin it out if it has thickened too much.

Freezing Instructions:

While you *can* freeze this soup, the texture of the cream and rice may change slightly. If you plan to freeze it, I recommend omitting the cream and milk until after thawing and reheating. Freeze the soup in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.

My recipe for CREAMY TORTELLINI SOUP also has great freezing tips!

Other Delicious Chicken Soup Recipes to Try

If you love this Creamy Chicken and Rice Soup, you’ll definitely want to try these other amazing chicken soup recipes:

  • CHICKEN DUMPLING SOUP: Fluffy dumplings simmered in a rich, flavorful broth with tender chicken and vegetables. A classic comfort food!
  • CREAMY CHICKEN TORTELLINI HEAVEN: Cheese-filled tortellini in a creamy, cheesy sauce with tender chicken and spinach. It’s pure heaven in a bowl!
  • CAJUN CHICKEN SOUP HEAVEN: A spicy and flavorful soup with tender chicken, vegetables, and Cajun seasoning. Perfect for those who like a little heat!
  • Creamy Chicken & Rice: Need a break from soup? This is the same concept but as a full meal!

Get Ready to Enjoy!

There you have it! My all-time favorite Creamy Chicken and Rice Soup recipe. I truly believe you’re going to love this soup as much as I do. It’s comforting, flavorful, and incredibly easy to make. So, gather your ingredients, put on your favorite music, and let’s get cooking! I can’t wait to hear what you think!

Can I substitute different types of rice in the Creamy Chicken Soup recipe?

Yes, you can experiment with different types of rice like brown rice, wild rice, or basmati rice. However, keep in mind that the cooking times may vary, so adjust accordingly.

How do I store leftover Creamy Chicken and Rice Soup?

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally. You may need to add a little broth or water to thin it out if it has thickened too much.

What can I do if I want to make the soup thicker?

If you prefer a thicker soup, you can add a slurry of cornstarch and water (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the simmering soup.

Creamy Chicken and Rice Soup: Close-up of homemade comfort food.

Ultimate Creamy Chicken and Rice Soup

2d2355f94c641042967684431963d4defc336a20c3e4ce40660e13574c1dc566?s=30&d=mm&r=g - ULTIMATE CREAMY CHICKEN SOUPAmelia

This creamy chicken and rice soup is the ultimate comfort food, perfect for warming you up on a cold day. Made with simple ingredients and packed with flavor, it’s a quick and easy meal the whole family will love. This recipe is easily customizable to your preferences and can be made ahead of time.

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Course Main Course

Cuisine American

Servings 6

Calories 350 kcal

  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 8 cups chicken broth low sodium is best!
  • 1 pound boneless, skinless chicken breasts
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • ¼ teaspoon black pepper
  • 1 cup uncooked long-grain rice
  • 1 cup heavy cream
  • ½ cup milk whole or 2%
  • ¼ cup chopped fresh parsley for garnish
  • Salt to taste
  • Heat the olive oil in a large pot or Dutch oven over medium heat.

  • Add the onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes. The onions should be translucent and fragrant.

  • Stir in the minced garlic, dried thyme, and dried rosemary. Cook for another minute until fragrant. Be careful not to burn the garlic!

  • Pour in the chicken broth and bring to a boil.

  • Gently place the chicken breasts into the boiling broth. Reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the chicken is cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).

  • Carefully remove the chicken breasts from the pot and place them on a cutting board. Use two forks to shred the chicken into bite-sized pieces.

  • Stir the uncooked rice into the simmering broth. Cover the pot and cook for 15-20 minutes, or until the rice is tender. Make sure to stir occasionally to prevent the rice from sticking to the bottom of the pot.

  • Add the shredded chicken back into the pot with the rice and broth.

  • Reduce the heat to low. Gently stir in the heavy cream and milk. Heat through, but do not boil. Boiling can cause the cream to curdle.

  • Season the soup with salt and pepper to taste.

  • Ladle the Creamy Chicken and Rice Soup into bowls.

  • Garnish with fresh parsley and serve immediately.

For a thicker soup, add a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water to the simmering soup in the last few minutes of cooking. If you prefer a thinner soup, add a little more broth. The soup can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally. Freezing is possible, but the texture of the cream and rice may change slightly. For best results, omit the cream and milk until after thawing and reheating. Adding a bay leaf during simmering enhances the savory flavor.

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