A warm, comforting bowl of Creamy Chicken and Rice Soup is the perfect answer to a chilly day or when you’re craving something hearty and nourishing. This soup combines tender chicken, aromatic vegetables, and long-grain rice, all simmered in a creamy, flavorful broth. The rice is cooked directly in the soup, lending extra body and a satisfying texture to every bite.

Why You’ll Love This Recipe

This Creamy Chicken and Rice Soup is both wholesome and indulgent, delivering restaurant-quality flavor with simple ingredients. It’s a one-pot meal that’s easy to prepare and even easier to enjoy. The soup is filled with nourishing veggies, perfectly seasoned chicken, and a rich, creamy base that doesn’t require heavy cream. Whether you’re looking to warm up on a cold evening or feed a crowd, this recipe checks every box for a comforting homemade meal.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

boneless, skinless chicken thighs, cut into bite-sized pieces
kosher salt
Italian seasoning
mustard powder
paprika
chili flakes
unsalted butter
medium yellow onion, diced
large carrots, peeled and diced
stalks celery, diced
garlic, minced
fresh thyme, chopped
fresh rosemary, chopped
all purpose flour
chicken broth
half and half
soy sauce
hot sauce
long grain white rice, uncooked
salt and pepper, to taste
garnish: Parmesan cheese, black pepper, fresh parsley

Directions

Place the diced chicken into a mixing bowl and toss with salt, Italian seasoning, mustard powder, paprika, and chili flakes. Set aside.
In a large Dutch oven or soup pot over medium heat, melt the butter. Add the onions, carrots, and celery with a pinch of salt. Sauté for 5-7 minutes.
Stir in the minced garlic and cook for about 30 seconds.
Add the seasoned chicken pieces and cook until they are no longer pink. Mix in the fresh thyme and rosemary.
Sprinkle the flour over the chicken and vegetables, stirring to coat everything evenly.
Gradually pour in the chicken broth, half and half, soy sauce, and hot sauce. Add the uncooked rice and stir well.
Increase the heat to medium-high to bring the mixture to a boil, then reduce to low and let it simmer for 15-20 minutes, stirring frequently to prevent sticking.
Once the rice is tender and the soup has thickened, adjust seasoning to taste.
Serve hot, garnished with Parmesan cheese, black pepper, and fresh parsley.

Servings and timing

Servings: 10
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

Use chicken breast instead of thighs for a leaner option.
Add mushrooms for an earthy flavor that complements the creamy base.
Swap the rice for wild rice or brown rice; just adjust the cooking time accordingly.
Make it dairy-free by replacing the half and half with a plant-based cream or coconut milk.
Add greens like spinach or kale during the last 5 minutes of cooking for added nutrition.

Storage/Reheating

Allow the soup to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 4 days. For longer storage, freeze in individual portions for up to 3 months. When reheating, add a bit of chicken broth or water to loosen the texture, as the rice will absorb liquid over time. Reheat on the stovetop over low heat or in the microwave until hot throughout.

FAQs

How can I make this soup gluten-free?

You can substitute the all-purpose flour with a gluten-free flour blend or cornstarch slurry to thicken the soup.

Can I use rotisserie chicken instead of raw chicken?

Yes, simply skip the step of cooking raw chicken and add shredded rotisserie chicken when the broth is added.

Is it possible to use pre-cooked rice?

Yes, stir in pre-cooked rice during the last 5 minutes of simmering. Be mindful not to overcook as the rice can become mushy.

Can I freeze this soup?

Yes, but note that rice texture may change slightly. For best results, freeze before adding rice and cook rice fresh when reheating.

What can I use instead of half and half?

You can use whole milk or a mix of milk and cream. For a dairy-free option, use unsweetened almond milk or coconut milk.

How can I prevent the rice from sticking to the pot?

Stir the soup frequently during the simmering process and ensure the pot is properly deglazed before reducing the heat.

Can I use other herbs?

Absolutely. Sage, oregano, or basil can be added or used in place of thyme and rosemary based on your preference.

How do I thin the soup if it gets too thick?

Add a splash of chicken broth or water during reheating to reach your desired consistency.

Does this soup work in a slow cooker?

Yes, add all ingredients except rice and dairy, cook on low for 6 hours, then add rice and half and half in the last hour.

What is the best rice for this soup?

Long grain white rice works best for a fluffy texture that doesn’t become overly sticky.

Conclusion

Creamy Chicken and Rice Soup is the ultimate comfort food that delivers big on taste and satisfaction. With its velvety broth, tender chicken, and perfectly cooked vegetables and rice, it’s a timeless classic that can be enjoyed by the whole family. Whether you’re preparing a large batch for the week or serving it to guests, this recipe is a dependable, heartwarming option that never disappoints.

Creamy Chicken and Rice Soup

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Author: Mari
Total Time: 45 minutes
Yield: 10 servings

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Description

This Creamy Chicken and Rice Soup is the ultimate comfort food made with tender chicken thighs, hearty vegetables, long grain rice, and a luxuriously creamy broth. It’s a warm and satisfying one-pot meal perfect for cold days.

Instructions

In a bowl, toss the chicken pieces with salt, Italian seasoning, mustard powder, paprika, and chili flakes. Set aside.
Heat butter in a large Dutch oven over medium heat. Add onion, carrots, and celery. Season with a pinch of salt and sauté for 5–7 minutes.
Stir in minced garlic and cook for 30 seconds.
Add the seasoned chicken and cook until no longer pink. Mix in thyme and rosemary.
Sprinkle flour over the mixture, stirring to coat evenly.
Gradually add chicken broth, half & half, soy sauce, and hot sauce, stirring constantly.
Add rice, increase heat to bring soup to a boil, then reduce to a simmer. Cook for 15–20 minutes until rice is tender and soup thickens. Stir frequently.
Taste and adjust seasoning. Garnish with Parmesan, black pepper, and parsley before serving.

Notes

The rice thickens the soup as it cooks, releasing starch. Add more broth or water to thin it out if needed, especially when reheating leftovers.
Customize heat with additional hot sauce or omit chili flakes for a milder version.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American