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Easy Creamy Chicken Rice Soup

Easy Creamy Chicken Rice Soup

Course Main Course, Soup
Cuisine American
Keyword chicken-soup-recipes, creamy-chicken-rice-soup, easy-chicken-rice-soup
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 8 servings
Calories 255kcal


  • 1 medium onion diced
  • 2 medium carrots sliced
  • 1 rib celery chopped
  • 1 tablespoon olive oil
  • 8 cups chicken broth
  • 1 cup uncooked long grain rice
  • 2 bay leaves
  • 1 teaspoon salt more or less to personal taste
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon Herbs de Provence
  • 1 teaspoon granulated garlic minced
  • 1 teaspoon onion powder
  • ½ teaspoon lemon pepper
  • 1 cup low fat half and half or light cream
  • 3 tablespoon cornstarch
  • 3 cups roughly chopped rotisserie chicken
  • 3 tablespoon chopped flat leaf parsley


  • In a deep soup pot or 6 quart dutch oven, cook onion, carrot and celery in a couple of drizzles of olive oil. Cook over medium-high for 5 minutes or until softened.
  • To the pot add chicken stock, rice, bay leaves, salt, pepper, Herbs de Provence, garlic, onion powder and lemon pepper. Mix well. Bring to a boil, then cover and cook over medium-low for 20-25 minutes and rice has softened, stirring occasionally.
  • Whisk cornstarch into cold half and half until dissolved. Whisk into soup. Add chicken. Taste and adjust salt to your taste. Cook for 3-5 minutes just until lightly thickened and chicken is heated through.
  • Mix in chopped parsley just before serving. Serve immediately.


Serving: 1serving | Calories: 255kcal | Carbohydrates: 27g | Protein: 12g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 1213mg | Potassium: 398mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2799IU | Vitamin C: 22mg | Calcium: 43mg | Iron: 1mg