Classic Creamy Chicken and Rice Soup

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This classic chicken and rice soup is a cozy, comforting dinner made with tender chicken, fluffy white rice, and hearty vegetables in a rich, creamy broth. Fresh thyme adds a lovely savory flavor, while heavy cream gives the soup its silky texture without the need for a flour-based roux.

Creamy chicken and rice soup with vegetables.

You’ll also love my creamy chicken and wild rice soup with mushrooms, roasted tomato soup and this spicy sweet potato soup.

Table of Contents

Why this recipe works

Rich and creamy without a roux: Heavy cream creates a silky, comforting broth without the extra step of making a flour-based thickener.
Simple, everyday ingredients: Chicken, white rice, fresh vegetables, and a few pantry staples come together for a classic homemade soup.
An easy one-pot dinner: Everything cooks in the same pot, keeping preparation straightforward and cleanup minimal.
Tender chicken and fluffy rice: Long-grain white rice cooks directly in the flavorful broth, absorbing all those savory flavors.
Perfect comfort food: Fresh thyme, aromatic vegetables, and a creamy chicken broth make this a warming, satisfying meal for chilly evenings.

Ingredients Required

Chicken: Boneless, skinless chicken breasts make this soup hearty and satisfying. Chicken thighs are a great alternative if you prefer darker meat.
White rice: Long-grain white rice is ideal for this recipe. It cooks directly in the broth, absorbing flavor while keeping its shape.
Onion, carrots, and celery: This classic combination of aromatic vegetables creates a flavorful base for the soup.
Garlic: Adds savory depth and complements the chicken and vegetables.
Chicken broth: Forms the base of the soup. Use a good-quality broth for the best flavor, preferably low-sodium so you can control the seasoning.
Heavy cream: Gives the soup its rich, silky texture without needing flour or a roux.
Fresh thyme: Adds a subtle, earthy flavor that works beautifully with chicken and rice. Dried thyme can also be used.
Olive oil: For sautéing the vegetables and building flavor.
Salt and black pepper: Essential for bringing all the flavors together.

See the recipe card at the bottom of the post for exact quantities and full instructions.

How to Make Classic Chicken and Rice Soup

Sauté the vegetables: Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the onion, carrots, and celery and cook for 5–7 minutes, stirring occasionally, until softened. Stir in the garlic and fresh thyme and cook for another minute until fragrant.
Add the chicken and broth: Pour in the chicken broth and add the chicken breasts. Bring to a gentle simmer, cover, and cook for 10–12 minutes, or until the chicken is nearly cooked through.
Cook the rice: Remove the chicken and set aside. Stir the uncooked long-grain white rice into the broth and simmer gently for 15–20 minutes, or until tender. Meanwhile, shred the chicken into bite-sized pieces.
Make it creamy: Return the shredded chicken to the pot and stir in the heavy cream. Warm gently for a few minutes until the chicken is fully cooked and the soup is heated through. Avoid boiling vigorously once the cream has been added.
Season and serve: Taste and adjust the salt and black pepper. If the soup has thickened too much, add a splash of chicken broth to reach your preferred consistency. Ladle into bowls and serve warm.

Chef’s tip: White rice continues absorbing liquid as the soup sits. Keep a little extra chicken broth on hand to loosen the soup before serving or reheating.

Chef’s Guide: Expert Tips

Drawing on a decade of experience in Michelin-starred kitchens and Cordon Bleu training, I have compiled my top tips for recipe success.

Use long-grain white rice: It holds its shape well during cooking and gives the soup a lovely texture. Avoid instant rice, which cooks too quickly and can become mushy.
Keep the broth at a gentle simmer: Cooking the chicken gently helps keep it tender and juicy. Avoid a rolling boil, which can make the chicken tough.
Don’t overcook the rice: Start checking it after 15 minutes. It should be tender but still hold its shape, especially as it will continue to soften in the hot broth.
Add the cream at the end: Stir in the heavy cream once the rice is cooked, then heat gently. There’s no need to boil the soup once the cream has been added.
Adjust the consistency: Rice continues to absorb liquid as the soup sits. Add a splash of warm chicken broth if it becomes thicker than you’d like.
Season before serving: The rice absorbs some of the broth’s seasoning as it cooks, so taste the finished soup and adjust the salt and pepper just before serving.

Storing, Freezing & Reheating

Fridge: Store leftover chicken and rice soup in an airtight container in the refrigerator for up to 3 days. The rice will continue to absorb the broth, so the soup will thicken as it sits.
Freezer: For the best texture, freeze the soup without the rice and cream for up to 3 months. Add freshly cooked rice and stir in the cream when reheating. Freezing the fully assembled soup isn’t ideal, as the rice can become mushy and the cream may separate.
Reheating: Warm gently in a saucepan over medium-low heat, stirring occasionally, until piping hot. Add extra chicken broth to loosen the soup as needed. Avoid boiling vigorously.
Make ahead: Prepare the chicken, vegetables, and broth up to 2 days in advance. Refrigerate, then add the rice and cook until tender before stirring in the cream just before serving.

FAQs

Can I use loeftover or rotisserie chicken?

Absolutely! Rotisserie chicken or leftover roast chicken works beautifully. Simply add the shredded chicken once the rice is tender, then stir in the cream and heat everything through.

Can I use brown rice instead of white rice?

Yes, but brown rice takes considerably longer to cook and may require additional broth. For the best results, cook it separately and stir it into the soup before adding the cream.

How do I keep the rice from getting mushy?

Cook the rice just until tender and avoid leaving the soup simmering for too long. If you’re making the soup ahead, cook and store the rice separately, then add it when reheating to preserve its texture.

Classic Chicken and Rice Soup

This classic chicken and rice soup is made with tender shredded chicken, fluffy white rice, and vegetables in a rich, creamy broth. Fresh thyme and simple ingredients make this cozy one-pot soup perfect for chilly evenings.

5 from 2 votes

Print Pin Rate

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: servings

Author: Deborah Rainford

Ingredients

2 boneless, skinless chicken breasts (about 1 pound total)
1 tablespoon olive oil
1 medium onion, diced
2 medium carrots, diced
2 celery ribs, diced
2 garlic cloves, minced
2 bay leaves
3 sprigs fresh thyme
1 cup uncooked long-grain white rice
6 cups chicken broth, plus extra as needed
2 cups heavy cream
Salt and black pepper, to taste

Instructions

Sauté the Vegetables

Cook the aromatics: Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the onion, carrots, and celery. Cook for 5–7 minutes, stirring occasionally, until softened. Add the garlic and thyme and cook for another minute until fragrant.

Cook the Chicken and Rice

Simmer the chicken: Pour in the chicken broth and add the whole chicken breasts and bay leaves. Bring to a gentle simmer, cover, and cook for 10–12 minutes, until the chicken is nearly cooked through.
Cook the rice: Remove the chicken to a plate. Stir the uncooked white rice into the broth and simmer gently for 15–20 minutes, or until tender. Meanwhile, shred the chicken into bite-sized pieces.

Make the Soup Creamy

Add the cream: Remove the bay leaves and thyme stems. Return the shredded chicken to the pot and stir in the heavy cream. Warm gently for 3–5 minutes, until the chicken is fully cooked and the soup is heated through. Avoid boiling vigorously.
Season and serve: Taste and season with salt and black pepper. Add a splash of extra chicken broth if the soup is thicker than you'd like. Ladle into bowls and serve warm.

Notes

Use the right rice: Long-grain white rice works best for this soup. Cook just until tender to prevent it becoming mushy. Avoid instant rice, which cooks much more quickly.
Adjust the consistency: Rice continues to absorb broth as the soup sits. Keep extra chicken broth on hand to loosen the soup before serving or reheating.
Storing and reheating: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently until piping hot, adding extra broth as needed. For freezing, prepare the soup without the rice and cream, then add both when reheating.

Nutrition

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Meet the Chef!

Hi, I’m Debs, a Cordon Bleu-trained chef and recipe developer. I help you get incredible dinners on the table fast with fool-proof recipes, step-by-step instructions, and tips and tricks I’ve learned over a 10-year career in professional kitchens.

5 from 2 votes (1 rating without comment)