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A close-up shot of creamy chicken and rice soup, featuring tender shredded chicken, carrots, rice, and fresh herbs, served in a teal bowl.

Creamy Chicken and Rice Soup

This hearty and creamy chicken and rice soup is pure comfort in a bowl. Tender chicken, soft vegetables, and perfectly cooked rice come together in a rich, velvety broth — perfect for cozy nights or meal prep!
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 bowls
Course: Soup
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Base
  • 2 tbsp olive oil
  • 1 onion chopped
  • 2 carrots diced
  • 2 celery stalks chopped
  • 3 cloves garlic minced
Soup Base
  • 1/4 cup all-purpose flour
  • 6 cups chicken broth
  • 1 cup long-grain white rice uncooked
  • 2 cups cooked chicken breast shredded
  • 1 cup milk whole or 2%
  • 1/2 cup heavy cream
  • 1 tsp salt or to taste
  • 1/2 tsp black pepper
  • 1/2 tsp dried thyme

Equipment

  • Large Pot
  • Ladle
  • Whisk

Method
 

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, cooking until softened, about 5 minutes.
  2. Add garlic and cook for another minute until fragrant.
  3. Sprinkle flour over the vegetables and stir well to coat, cooking for 1–2 minutes to remove the raw taste.
  4. Gradually pour in the chicken broth while stirring to prevent lumps. Bring to a gentle boil.
  5. Add rice, salt, pepper, and thyme. Reduce heat and simmer uncovered for 15–20 minutes until rice is tender.
  6. Stir in shredded chicken, milk, and cream. Simmer on low for another 5–10 minutes until heated through and creamy.
  7. Taste and adjust seasoning as needed. Serve warm, garnished with parsley if desired.

Notes

For extra richness, replace half of the milk with more cream. You can also use leftover rotisserie chicken for convenience. Add spinach or mushrooms for a nutritious twist!