Creamy Chicken Rice Soup

This easy Creamy Chicken Rice Soup is just the ticket for a cozy meal on a chilly day. Tender chicken, hearty rice, and a rich, creamy broth come together in a comforting bowl of homemade goodness. Serve it with a loaf of crusty bread for soaking up every last drop of that flavorful broth. It’s a good, old-fashioned comfort food supper the whole family will love!

Easy Creamy Chicken and Rice Soup Recipe

Comfort food means something a little different to everyone, often shaped by where you grew up and the dishes you remember from home. For me, it’s always been soup. I was a lifelong soup lover, even packing a thermos of it for lunch every day in grade school! Whether it was vegetable beef soup, tomato soup or chicken noodle soup, every spoonful brought that familiar, homespun comfort.

This Creamy Chicken Rice Soup is another delicious way to bring that same warmth to the table. Made with tender chicken, hearty rice and a rich, creamy broth, it’s satisfying enough for a simple supper without requiring hours in the kitchen. It’s a wonderful choice for chilly fall and winter evenings, a quick weeknight dinner when everyone needs something comforting, or a nourishing meal to share with family and friends. Serve it with crusty bread, warm biscuits or a simple side salad for a cozy, homemade meal that hits the spot.

Key ingredients to make simple Chicken and Rice Soup: (Scroll down for the full recipe card and quantities.)

• Chicken – Roughly chopped cooked chicken. You can use a rotisserie chicken.
• Vegetables – Onion, carrots and celery add texture and flavor.
• Stock – Chicken stock or chicken broth thins the soup broth.
• Rice – Uncooked long grain rice. I used white rice.
• Oil – Olive oil to saute the veggies.
• Seasonings – Bay leaves, salt, freshly ground black pepper, dried Herbs de Provence, granulated garlic, onion powder and lemon pepper.
• Cream – Light cream or heavy cream for richness.
• Thickener – Cornstarch thickens the broth.
• Garnish – Fresh parsley.

How to Make Creamy Chicken and Rice Soup Recipe

• Saute Vegetables – Cook onion, carrot and celery in a couple of drizzles of olive oil until softened.
• Add Remaining Ingredients – To the pot add chicken stock, rice, bay leaves, salt, pepper, Herbs de Provence, garlic, onion powder and lemon pepper. Stir well.
• Simmer – Cover and cook per the cooking time in the recipe until the rice has softened, stirring occasionally.
• Thicken – Whisk cornstarch into cold half and half until dissolved. Whisk into soup.
• Stir in Chicken – Add chicken. Taste and adjust salt to your taste. Cook for 3-5 minutes just until lightly thickened and chicken is heated through.
• Serve – Mix in chopped parsley just before serving.

Kitchen Tools to Make Chicken and Rice Soup

• Large pot, soup pot or Dutch oven.
• Chef’s knife and cutting board.
• Measuring cups and measuring spoons.
• Ladle and soup bowls for serving.

Recipe Variations, Tips and Substitutions

• Chicken – Rotisserie chicken from Costco is one of my favorite shortcuts for making this soup quick and easy. Of course, you can also poach or roast your own chicken breasts or thighs, or put leftover chicken to good use. And come Thanksgiving, leftover turkey makes a tasty substitute, too!
• Rice – All rice isn’t created equal. This soup does best with a whole grain rice such as Ben’s Original or your favorite brand of long grain rice. You might enjoy this article about 13 Types of Rice on Plated.
• Creamy Chicken and Wild Rice Soup – You can adapt this recipe using a wild rice blend, too. Wild rice will take longer to cook so adjust accordingly.
• Herbs – If you prefer an alternative to herbs de provence, you could use a combination of dried basil, rosemary and thyme to taste. You could also replace it with dried Italian seasoning.
• Fresh Herbs – You can use fresh chives, fresh thyme or rosemary.
• Onion – You can use Vidalia onion or yellow onion for a stronger onion flavor.
• Time Saving Tip – To save time, dice the vegetables and chicken in advance and have them in plastic storage bags in the fridge when you’re ready to make the soup, they’ll be ready to go.
• Thinning and Thickening the Soup – You can easily adjust the thickness of this soup to suit your taste. For a thinner broth, simply omit the cornstarch, but keep the cream as listed in the recipe for that rich, creamy flavor. If you’d like to thin it out even more, stir in a little extra chicken stock until it reaches your desired consistency.

Storage and Leftovers

• Leftovers – Store leftover Creamy Chicken and Rice Soup in an airtight container chilled in the refrigerator for up to 3 days.
• Reheating – Reheat in single servings in the microwave or in a saucepan on the stovetop on medium heat.
• Freezer – You can freeze leftovers for up to 3 months. Thaw in the fridge and reheat just before serving.

Southern Side Dishes to Serve with Soup

This soup makes for a delicious meal all on it’s own. However, if you’d like to take it to another level here are a few additions to the menu you may enjoy:

• A Classic Wedge Salad drizzled with homemade Bleu cheese dressing.
• My recipe for Seven Layer Salad  a potluck classic filled with vibrant color.
• Homemade Potato Bread  has a dense texture that makes it irresistible served warm with butter.
• Cheesy Garlic and Herb Bread is a cheesy side dish that goes with any soup.
• Dutch Oven Artisan White Bread is an impressive bakery style bread you can easily make at home.
• Italian Herb Beer Bread a pull apart quick bread that you don’t need yeast to make.

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Helpful Kitchen Items:

• Dutch Oven
• Kitchen Utensils
• Knives and Chopping Board
• Soup Bowls