Creamy Chicken and Rice Soup is a warm, hearty bowl full of tender chicken, soft rice, and a creamy broth that feels like a big comforting hug. This soup is simple but packed with flavor, with just the right amount of creaminess without being too heavy. It’s the kind of soup that sticks to your ribs and makes a chilly day instantly better.
I love making this soup when I want something soothing after a long day. The best part is how easily you can customize it—sometimes I add carrots and celery for a little crunch, or a sprinkle of fresh herbs for some brightness. The creamy texture always brings everything together, making every spoonful smooth and satisfying.
My favorite way to enjoy this soup is with a piece of crusty bread on the side, perfect for dipping and soaking up every bit of that delicious broth. It’s also great as a simple, comforting lunch or a cozy dinner option. Whenever I make it, it quickly becomes a family favorite that everyone keeps asking for again and again.
Key Ingredients & Substitutions
Chicken: Cooked chicken breast works great here for lean protein. Rotisserie chicken is a handy shortcut if you want to save time. You can also use leftover chicken or turkey.
Rice: Wild rice adds a nutty flavor and nice texture, but regular white or brown rice works well too. If you want a softer soup, stick with white rice since it cooks faster.
Milk or Half-and-Half: These add creaminess without heaviness. For a dairy-free option, try coconut milk or any unsweetened plant-based milk. Just avoid boiling to prevent curdling.
Vegetables: Onion, celery, and carrots are classic soup veggies and add great flavor. Feel free to add peas or corn if you like extra veggies.
Thyme: Thyme’s earthy taste is key here. If you don’t have thyme, dried Italian seasoning or rosemary can be good substitutes.
How Do You Make the Soup Creamy Without It Becoming Lumpy?
To get a smooth, creamy soup, coat your veggies with flour and cook for a couple of minutes before adding broth. This makes a roux that thickens the soup gently.
- Sprinkle flour evenly and stir constantly to avoid clumps.
- Slowly add the broth while whisking to keep it smooth.
- After adding milk, gently warm the soup without boiling to prevent curdling.
Taking your time with these steps makes a silky, creamy texture that ties the soup together perfectly.
Equipment You’ll Need
- Large pot or Dutch oven – I recommend this for even cooking and enough space to stir everything comfortably.
- Wooden spoon or ladle – perfect for stirring the vegetables, flour, and broth without scratching the pot.
- Measuring cups and spoons – to keep your ingredients right on point and make cooking easier.
- Sharp knife and cutting board – for chopping vegetables and cooked chicken safely and quickly.
Flavor Variations & Add-Ins
- Use cooked turkey or ham instead of chicken for a different flavor twist during holidays or leftovers.
- Add a splash of hot sauce or cayenne pepper if you like some heat in your soup.
- Stir in chopped spinach or kale near the end for extra greens and nutrients.
- Include a handful of cooked peas or corn for a touch of sweetness and color.
Creamy Chicken and Rice Soup
Ingredients You’ll Need:
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 stalks celery, diced
- 2 medium carrots, diced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 6 cups chicken broth
- 1 cup wild rice blend or regular rice
- 2 cups cooked chicken breast, shredded or chopped
- 1 1/2 cups milk or half-and-half
- 1 teaspoon dried thyme or 2-3 sprigs fresh thyme
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
How Much Time Will You Need?
This soup takes about 10 minutes of prep time and 45 minutes to cook, especially if you’re using a wild rice blend. Regular rice cooks faster, so total time may be around 30 minutes. The steps are simple, and the slow simmer lets the flavors blend beautifully.
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion, diced celery, and carrots. Cook, stirring occasionally, until the veggies are soft and fragrant—this usually takes about 5 to 7 minutes.
2. Add Garlic and Flour:
Stir in the minced garlic and cook for another minute. Sprinkle the flour evenly over the vegetables and stir well to coat everything. Keep stirring for 2 minutes to cook off the raw flour taste. This step helps make the soup nice and creamy.
3. Add Broth, Rice, and Thyme:
Slowly whisk in the chicken broth to avoid lumps in your soup. Add the rice and thyme now. Bring the mixture to a gentle boil, then lower the heat to simmer.
4. Simmer the Soup:
Cover the pot and let the soup cook until the rice is tender. If using wild rice blend, this takes about 40-45 minutes; regular rice will take 15-20 minutes. Give the soup a stir from time to time to keep everything mixed nicely.
5. Add Chicken and Creaminess:
Once the rice has cooked, stir in the cooked chicken and milk or half-and-half. Warm the soup gently until heated through, but be careful not to let it boil, or the soup might curdle.
6. Season and Serve:
Season with salt and freshly ground black pepper to your taste. Remove fresh thyme sprigs if you used them. Ladle the soup into bowls and sprinkle with chopped fresh parsley for a bright touch. Serve warm and enjoy!
Can I Use Frozen Chicken in This Soup?
Yes! Just make sure the chicken is fully thawed before adding it to the soup. You can thaw frozen chicken overnight in the fridge or use the cold water method for faster thawing.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup and store it in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of broth or milk if it seems too thick.
How Should I Store Leftovers?
Keep leftover soup in an airtight container in the refrigerator for up to 3 days. It also freezes well—just thaw overnight in the fridge before reheating gently.
Can I Substitute the Rice?
Yes, you can use white, brown, or wild rice depending on your preference. Just keep in mind that cooking times vary: wild rice takes longer, while white rice cooks faster.