Name: Creamy Chicken and Rice Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 tablespoons butter or olive oil; 1 medium onion, diced; 2 carrots, sliced; 2 celery stalks, sliced; 2 garlic cloves, minced; 6 cups low-sodium chicken broth; 1 cup long-grain white rice (or 3/4 cup brown rice); 2 cups cooked shredded chicken; 1 cup milk or 1/2 cup cream + 1/2 cup milk; Salt and pepper to taste; Fresh parsley or thyme for garnish

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Creamy Chicken and Rice Soup warms the soul and fills the kitchen with a gentle, savory scent. This version blends tender chicken, soft rice, and a silky broth for a weeknight meal that feels homemade. If you like gentle, nourishing bowls, try a similar take in this anti-inflammatory creamy chicken soup for variation.

Comfort in a Bowl

I love recipes that feel like a hug on a cold day. This soup fits that description. It works for cool weather, slow evenings, and busy nights alike. You can make a big pot and stretch it over a few meals. It also pairs well with simple sides and tannin-free tea. For a heartier bake with similar flavors, see this creamy chicken and mushroom bake for another cozy option.

Why You’ll Love This Creamy Chicken and Rice Soup

Cozy Flavor with Everyday Ingredients

The flavor comes from onions, garlic, chicken broth, and a splash of cream. You can find all these in most pantries. The rice thickens the broth gently, so you get a silky mouthfeel without heavy flour or roux.

Quick to Make, Easy to Love

This soup cooks in about 30–40 minutes when you use quick-cooking rice or pre-cooked chicken. You can finish it while the rest of your meal comes together. It also freezes well for busy weeks.

Ingredients and Substitutions

Here’s what you need and why each item matters. I note swaps you can use for common diets.

What You’ll Need for This Recipe

2 tablespoons butter or olive oil
1 medium onion, diced
2 carrots, sliced
2 celery stalks, sliced
2 garlic cloves, minced
6 cups low-sodium chicken broth
1 cup long-grain white rice (or 3/4 cup brown rice; adjust liquid and time)
2 cups cooked shredded chicken (rotisserie or poached)
1 cup milk or 1/2 cup cream + 1/2 cup milk for richness

Salt and pepper to taste
Fresh parsley or thyme for garnish

If you like richer mushroom notes, try ideas from this creamy chicken and mushroom stroganoff to adapt flavors.

Smart Swaps for Dietary Needs

Dairy-free: use canned coconut milk or an unsweetened oat milk.
Gluten-free: rice is naturally gluten-free. Use gluten-free broth if store-bought.

Low-carb: replace rice with cauliflower rice and reduce cooking time.
Lighter: swap cream for extra milk or plain yogurt added off the heat.

Smart Variation (Optional)

Add frozen peas in the last five minutes. Stir in a squeeze of lemon for brightness. For more texture, add chopped cooked potatoes or small pasta instead of rice.

How to Make Creamy Chicken and Rice Soup

Follow clear steps for a smooth result. Use gentle heat and taste as you go.

Step-by-Step Cooking Instructions

Melt butter in a large pot over medium heat. Add onion, carrot, and celery. Sauté until soft, about 6–8 minutes.
Add garlic and cook 30 seconds until fragrant.
Pour in chicken broth and bring to a gentle boil. Stir in rice. Reduce heat and simmer uncovered (white rice ~18–20 minutes; brown rice longer) until tender.

Stir in shredded chicken and warm through for 3–4 minutes.
Lower heat. Stir in milk or cream. Heat gently; do not boil once dairy is added. Season with salt and pepper.
Garnish with parsley. Serve hot.

Step	Details
1	Sauté aromatics until soft.
2	Simmer rice in broth until tender.
3	Add chicken, then finish with cream.

Tips for Texture, Timing & Tools

Use a heavy-bottomed pot to prevent hot spots.
If rice absorbs too much liquid, add a cup of hot broth or water and stir.

For a silkier soup, blend 1–2 cups of the soup and return it to the pot.
Add dairy at low heat to avoid curdling.
Leftover rice will soak up liquid. Thin with broth when reheating.

Keeping and Reheating Tips

Store and reheat with care so the soup stays creamy and flavorful.

How to Store It Right

Cool the soup to room temperature for no more than two hours. Transfer to airtight containers. Refrigerate up to 4 days. For longer storage, freeze in meal-sized portions for up to 3 months.

Reheating Without Losing Flavor

Reheat gently on the stove over low heat. Add a splash of broth or water to loosen the texture. Stir often. If frozen, thaw overnight in the fridge before warming.

For a spicy twist or different take, you might enjoy a crossover like this creamy chicken enchilada soup as a separate meal idea.

A Dish Worth Making Again and Again

This recipe works with pantry staples. It also adapts to what you have on hand. Make a batch. Share it. Freeze some for busy nights.

Common Questions

Can I use leftover cooked chicken?

Yes. Leftover roasted or poached chicken works well. Add it near the end to warm through and avoid drying.

Is this soup freezer-friendly?

Yes. Cool completely and freeze in airtight containers. Thaw in the fridge overnight before reheating. Add extra broth when warming if needed.

Can I make it dairy-free without losing creaminess?

Yes. Use full-fat coconut milk for creaminess or unsweetened oat milk with a spoon of mashed potato or pureed cauliflower to thicken.

How do I prevent the rice from getting mushy?

Use long-grain rice and watch cooking time. If you plan to store or freeze the soup, cook rice separately and add it when serving.

Final Thoughts

This Creamy Chicken and Rice Soup is gentle, flexible, and forgiving. It works for busy nights and slow weekends. For another detailed recipe you can compare or try for inspiration, see this version at Indulge in Warm Creamy Chicken and Rice Soup Tonight.