The Best Creamy Chicken and Rice Soup
This post may contain affiliate links.
This creamy chicken and rice soup is comforting with tender chicken, hearty vegetables, and a mix of white and wild rice. Simple to make, it's perfect for cozy dinners or meal prepping.
You'll also love my creamy chicken and wild rice soup with mushrooms, roasted tomato soup and this spicy sweet potato soup.
Jump to:
⭐️ Why this recipe works
- Creamy Texture: Heavy cream and a bit of flour give the soup a rich, creamy consistency without being too heavy.
- Versatile Cooking Methods: Can be made on the stovetop, in a slow cooker, or in an Instant Pot.
- Comfort Food: Perfect for cold days and comforting for the whole family.
🧾 Ingredients notes
- Olive Oil: Used for sautéing the vegetables, adding a healthy fat component.
- Onion, Carrots, Celery: Form the classic mirepoix base, providing depth of flavor.
- Garlic: Adds aromatic flavor.
- Chicken Breasts: Provide lean protein.
- White and Wild Rice Mix: Adds a nutty flavor and chewy texture.
- Chicken Broth: Forms the base of the soup, providing a savory flavor.
- Heavy Cream: Adds creaminess and richness to the soup.
- Fresh Thyme: Add earthy, herbal notes, and pair perfectly with chicken.
- Salt and Pepper: Season the soup to taste.
- Fresh Parsley: Optional garnish for freshness and color.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Creamy Chicken and Rice Soup recipe step-by-step
- Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery, and sauté until softened, about 5 minutes. Add the garlic, and cook for an additional 3-4 minutes until the mushrooms are tender.
- Cook Chicken: Add the chicken pieces to the pot and cook until browned on all sides, about 5-7 minutes.
- Add Rice and Broth: Stir in the rice mix, and fresh thyme leaves. Pour in the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for about 45 minutes, or until the rice is tender.
- Stir in the cream: Slowly pour the cream into the soup and let it come to a gentle simmer for 2-3 minutes.
- Season and Serve: Season the soup with salt and pepper to taste. Serve hot, garnished with fresh parsley and cracked black pepper.
📖 Substitutions and variations
- Chicken: Substitute chicken breasts with thighs for a juicier texture.
- Rice: Use brown or all-white rice instead of the rice mix if preferred.
- Cream: For a dairy-free option, use a non-dairy cream substitute.
- Herbs: Fresh herbs can replace dried herbs for a more vibrant flavor.
💡 Chef's Guide: Expert Tips
Drawing from a decade in Michelin-starred kitchens and Cordon Bleu training, here are my top tips for recipe success.
- Enhancing Flavor: For an extra depth of flavor, consider adding a splash of white wine when sautéing the vegetables.
- Resting Time: Let the soup sit off the heat for 10 minutes before serving to allow the flavors to meld together better and for the soup to thicken up more.
- Storage Tip: Divide the soup into individual portions before freezing for easy reheating.
🍯 Storing and reheating leftovers
- Fridge: Store the cooled soup in an airtight container in the fridge for up to 4 days. *The soup will be very thick because the rice will have soak up much of the soup. Add more cream, broth or water to thin it out if you prefer.
- Freezer: Place the soup in a freezer-safe bag or container for longer storage and freeze for up to 3 months.
- Reheat: To reheat, thaw the soup in the fridge overnight if frozen, then warm it on the stove over medium heat until heated through, stirring occasionally. Add a bit of broth if the soup is too thick.
❓Recipe FAQ's
Yes, using rotisserie chicken is a great shortcut. Simply shred the chicken and add it to the soup after the rice is cooked.
Yes, you can sauté the vegetables in the Instant Pot, add all ingredients except the cream, and cook on high pressure for 25 minutes. Release the pressure, then add the cream and sauté until thickened.
You can add vegetables like potatoes, corn, or peas to make the soup more filling. You can also add beans such as white beans or chickpeas for extra protein and fiber.
Did you make this Creamy Chicken and Rice Soup? Please leave a star rating below, and be sure to tag me when you share a photo on social media—I love seeing what you’re up to in the kitchen!
You can also follow along on Pinterest, Facebook, and Instagram!
You can also find weekly meal plans and budget recipes on our sister site Savvy Bites.
The Best Creamy Chicken and Rice Soup
Ingredients
- 2 boneless skinless chicken breasts, chopped into bite-size pieces
- 1 onion, diced
- 2 carrots, diced
- 2 celery ribs, diced
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 2 fresh bay leaves
- 3 sprigs thyme
- 1 cup white and wild rice mix
- 1.5 litres chicken broth
- 500 ml heavy cream
Instructions
- Prepare the Vegetables: Heat the olive oil in a large, heavy saucepan over medium heat. Add the onion, carrots, celery, and garlic. Cook until the vegetables are soft and the onion is translucent.
- Cook the Chicken and Rice: Add the chicken, rice, bay leaves, 2 sprigs of thyme, and chicken broth. Bring to a boil, then reduce the heat and simmer, covered, for 20-25 minutes until the rice is cooked.
- Add Milk: Pour in the heavy cream and warm through.
- Finish and Serve: Remove from heat. Garnish with the remaining sprig of thyme. Serve with warm crusty bread and a large salad.
Notes
- Rice: Using a mix of white and wild rice ensures a more varied texture and flavor.
- Milk: Adding milk makes the soup creamy without the need for additional thickeners.
- Serving: For best results, serve the soup hot with a side of warm, crusty bread and a large salad.
Nutrition
Meet the Chef!
Hi, I'm Debs. Cordon Bleu trained chef and recipe developer. I help you get incredible dinners on the table fast with fool-proof recipes and step-by-step instructions along with tips and tricks that I've learned over a 10-year career in professional kitchens.
Followed the directions and it turned out delicious. Minimal preparation with fresh food. Great.
So happy you loved this! And thank you so much for taking the time to leave a comment. It's so appreciated! 🙂
YUM! Always looking for yummy soups to add to the dinner menu this time of year, and this one fits the bill perfectly. Kids are gonna love this one!
So many things to comment on here... First and foremost this soup looks so unbelievably delicious! Next, I've never heard of a "slurry" before, but now I want to start slurrying away. Lastly, those bowls!!! Where oh, where did you get them?!?!