Creamy Chicken and Rice Soup comes together in about 30 minutes and makes a comforting, family-friendly meal. This hearty soup combines carrots, celery, onion, garlic, tender chicken, and rice in a rich, creamy broth — perfect for busy weeknights or chilly days when you want something simple and satisfying.
What to Love about this Chicken Soup
Soup nights are a favorite in many households because they are fast, economical, and versatile. This creamy chicken and rice soup is no exception: it uses simple ingredients, stretches to feed a crowd, and reheats beautifully for quick lunches the next day.
It’s also a thoughtful dish to bring to friends or family who need a warm meal, and it consistently earns compliments at potlucks and gatherings. If you prefer a lighter version, you can make a non-creamy chicken and rice soup by omitting the cream and following the same base steps.
Let’s make Creamy Chicken and Rice Soup!
How to make Easy Creamy Chicken Rice Soup
This recipe is straightforward and requires just a few steps:
- Chop the carrots, celery, and onion. Aim for similar thickness on the carrots and celery so they cook evenly and don’t turn mushy during simmering.
- In a large pot (at least 5 quarts) over medium heat, melt the butter. Add the carrots, celery, onions, and minced garlic. Sauté for 2–3 minutes until the vegetables begin to soften and become fragrant.
- Add the Italian seasoning, salt, and pepper and cook for about 15 seconds to bloom the flavors.
- Pour in 8 cups of chicken broth, then add the rice, bay leaf, and diced chicken. Increase heat to bring the broth to a boil.
- Once boiling, reduce heat to a gentle simmer and cover. Stir every five minutes to prevent rice from sticking and to ensure even cooking.
- Simmer for 20–25 minutes, or until the rice is tender and the chicken is fully cooked.
- Remove the pot from heat, stir in 1 cup of heavy cream to add richness, and remove the bay leaf before serving.
Make Ahead and Freezing Tips
To prepare the soup ahead of time, cook the vegetables and simmer the chicken in the broth, but skip cooking the rice in the soup. Cool completely and refrigerate in an airtight container for 3–4 days, or freeze for up to 3 months.
When ready to serve, cook the rice separately and add it to the warmed soup. Stir in the cream just before serving for the best texture and flavor.
How to Store Leftovers
This recipe makes a generous batch, so leftovers are likely. Cool the soup and store in airtight containers in the refrigerator for up to 4 days or freeze for up to 3 months.
To reheat, warm gently on the stovetop over low heat, stirring frequently, or microwave single servings until hot. Keep in mind that rice absorbs liquid over time, so refrigerated soup may thicken; add a splash of broth or water while reheating to reach the desired consistency.
Easy Creamy Chicken and Rice Soup
This recipe is perfect for busy families and makes a comforting main course. Serve it alongside crusty bread or a simple salad for a complete meal. If you enjoyed the soup, consider rating the recipe and leaving feedback to help others find it.
Creamy Chicken and Rice Soup
25 mins
25 mins
Ingredients
- 1 cup carrots, peeled and sliced (about 2 carrots)
- 1 cup celery, sliced (3 stalks)
- 1 cup onion, diced
- 1 garlic clove, minced
- 2 tbsp butter
- 1 tbsp Italian seasoning
- 1 tsp salt, or to taste
- 1/2 tsp black pepper, or to taste
- 8 cups chicken broth
- 2 chicken breasts, boneless, skinless, cut into 1-inch pieces
- 3/4 cup uncooked rice
- 1–2 bay leaves
- 1 cup heavy cream
Instructions
- In a large 5-quart pot over medium heat, melt the butter and add the carrots, celery, onion, and garlic. Cook 2–3 minutes until just tender.
- Add Italian seasoning, salt, and pepper.
- Pour in the chicken broth, then add the rice, bay leaf, and diced chicken. Bring to a boil, then reduce to a simmer.
- Cover and simmer 20–25 minutes, stirring every 5 minutes, until the rice is tender and the chicken is cooked through.
- Turn off the heat and stir in the heavy cream. Remove the bay leaf before serving.
Nutrition
| Carbohydrates: 16 g
| Protein: 12 g
| Fat: 13 g
The recipe post was updated on January 8, 2025 for clarity; the recipe itself remains the same.
What to serve with Creamy Chicken and Rice Soup:
- Dutch oven bread or any crusty loaf
- Sweet orange rolls for a brunch-style pairing
- Strawberry spinach salad for a fresh side
- Greek garden salad for a crisp, savory contrast