Creamy Chicken and Rice Soup Recipe

If you’re craving something cozy, nourishing, and ridiculously comforting, I’ve got just the recipe for you. This Creamy Chicken and Rice Soup Recipe hits all the right notes with tender chicken, creamy broth, and that perfect hint of spice. Whether you’re feeling under the weather, want to warm up on a chilly night, or just crave a bowl of homey goodness, this soup will quickly become your go-to. Trust me, once you try it, you’ll see why it’s such a family favorite around here.

this …

Ingredients You’ll Need

This Creamy Chicken and Rice Soup Recipe uses simple ingredients that work beautifully together to create hearty, soul-warming soup. I recommend opting for boneless, skinless chicken thighs because they stay moist and tender throughout cooking, but chicken breast works too if that’s what you prefer.

• Chicken thighs: They hold up well in the soup and stay juicy—plus, they soak up all those delicious spices.
• Kosher salt: Enhances all the natural flavors without being too harsh.
• Italian seasoning: A blend of herbs that brings earthiness and warmth.
• Mustard powder, paprika, chili flakes: Adds just the right amount of depth, smokiness, and a subtle spicy kick.
• Butter: Gives a luscious base for sautéing veggies and building flavor.
• Yellow onion, carrots, celery: The classic soup trio, sautéed until tender and fragrant.
• Garlic: Fresh cloves provide that garlicky goodness that can’t be beat.
• Fresh thyme and rosemary: These herbs brighten the soup and complement the chicken perfectly.
• All-purpose flour: Helps thicken the soup to that creamy consistency without needing heavy cream.
• Chicken broth: The main base for the soup, rich and flavorful.
• Half and half: Adds creaminess without being too heavy.
• Soy sauce and hot sauce: Both pack umami and a little heat, making this soup so much more than just “chicken and rice.”
• Long grain white rice: Cooks right in the soup, thickening and making it more filling.
• Parmesan cheese, black pepper, fresh parsley (garnishes): The finishing touches that add brightness and a little flair to each bowl.

Variations

One of the things I love about this Creamy Chicken and Rice Soup Recipe is how easy it is to make your own. You can tweak it based on what you have in the pantry or your dietary needs. Feel free to get creative!

• Use chicken breasts instead of thighs: If you prefer white meat, this swap works well, but be mindful it can dry out if overcooked.
• Make it vegetarian: Try swapping chicken broth for vegetable broth and adding mushrooms for umami depth.
• Add vegetables: I sometimes toss in chopped spinach or kale near the end for a nutrient boost and color.
• Spice it up: Increase the chili flakes or hot sauce if you like things on the fiery side—I do sometimes when I’m craving heat.

How to Make Creamy Chicken and Rice Soup Recipe

Step 1: Season your chicken

Start by placing your diced chicken thighs in a bowl and sprinkling on the kosher salt, Italian seasoning, mustard powder, paprika, and chili flakes. Give it a good stir so every piece gets coated—this step really builds the flavor right from the start. I learned this trick early on; seasoning the chicken thoroughly makes all the difference in every bite.

Step 2: Sauté your veggies

Heat butter in a large Dutch oven or soup pot over medium heat. Toss in your diced onions, carrots, and celery with a pinch of salt. Stir occasionally and let them cook for about 5-7 minutes until the onions become translucent and the veggies soften up nicely. Then add your minced garlic and stir for another 30 seconds to release that fragrant aroma.

Step 3: Cook the chicken and herbs

Add your seasoned chicken pieces to the pot and let them cook until they lose that pink color—usually about 5-6 minutes. At this point, toss in the fresh thyme and rosemary, stirring them in to spread those lovely herbal notes throughout the soup. Fresh herbs make a world of difference here; I always prefer them over dried when I can.

Step 4: Coat with flour for thickening

Sprinkle your all-purpose flour over the chicken and veggies, then stir well to coat everything evenly. Cooking the flour for a minute or two will cook out the raw taste and help thicken the soup later on. This little step is where your soup begins to get that creamy texture—even before the broth goes in.

Step 5: Add liquids, rice, and simmer

Slowly pour in the chicken broth, half and half, soy sauce, and hot sauce, stirring constantly so the flour blends nicely and no lumps form. Stir in the uncooked rice as well. Bring everything up to a boil over medium-high heat, then reduce to low to let the soup simmer. This is the magic moment—about 15-20 minutes later, the rice will be perfectly tender, and the soup will thicken beautifully thanks to the starch released from the rice. Just make sure you stir occasionally to keep the rice from sticking to the bottom.

Step 6: Final seasoning and serving

Once the rice is cooked and the soup has thickened, give it a taste and adjust your seasoning. Add more hot sauce, salt, or pepper if you like it a little spicier or saltier. Then ladle it into bowls and sprinkle with Parmesan cheese, fresh parsley, and a pinch of freshly ground black pepper. If you’re anything like me, you’ll want seconds (or thirds!).

How to Serve Creamy Chicken and Rice Soup Recipe

Garnishes

I love topping each bowl of this soup with freshly grated Parmesan and a sprinkle of bright green parsley. It adds a pop of color and a little salty bite from the cheese that balances the creaminess perfectly. A crack of black pepper on top is the finishing touch I never skip. You could also try a little squeeze of fresh lemon juice if you want to brighten things up.

Side Dishes

When I serve this soup, I usually pair it with warm crusty bread or garlic bread for dipping. A simple green salad with a tangy vinaigrette also goes wonderfully to lighten up the meal. For a heartier spread, roasted veggies or a cheese platter complement it nicely.

Creative Ways to Present

For special occasions or when guests come over, I like to serve this soup in individual bread bowls. They’re fun, rustic, and you get that amazing bread-to-soup combo in every bite. I’ve also garnished with thinly sliced green onions or even a drizzle of chili oil for a restaurant-style touch. Presentation can turn a simple soup into a memorable meal!

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge, and they stay fresh for about 4 days. Because the rice continues to absorb the broth, the soup thickens quite a bit as it sits, so I always stir in a little extra broth or water when I reheat it. That brings back its silky, soupy goodness perfectly.

Freezing

This soup freezes pretty well, although the texture of the rice can change slightly after thawing, becoming a bit softer. I like to freeze it in individual portions for easy meals later. Just thaw it overnight in the fridge and gently reheat on the stove, adding some broth if it’s too thick.

Reheating

I reheat the soup slowly on the stovetop over low heat, stirring often so it heats evenly and doesn’t stick. Because it thickens as it cools, I usually add a splash of chicken broth or water to loosen it up without losing that creamy texture. Microwave reheating works too, just remember to stir halfway through.

FAQs

Final Thoughts

This Creamy Chicken and Rice Soup Recipe has become one of my absolute favorite comfort foods because it’s cozy, rich, and flavorful without being complicated. When I first made it, I was blown away by how quickly it came together while tasting like it had simmered all day. It’s perfect when you want something to warm your soul and fill your kitchen with inviting aromas. I hope you enjoy making and sharing it as much as I do—grab your pot, and let’s get cooking!

Print