This comforting Creamy Chicken and Rice Soup is easy, delicious and comes together pretty quickly!
This soup is loaded with tender, juicy chicken, veggies, rice, cream and broth. It’s perfect for those super busy days when you still want to cook up a hearty meal. I love how the rice cooks right into the soup so it gives the soup a nice texture and richness. It really thickens the soup a bit thanks to the starch. This is the type of soup you crave after a long cold day! Top with freshly grated parmesan and enjoy!
WHY YOU’LL LOVE THIS RECIPE
- This time-saving Chicken and Rice Soup is quick and so easy to make.
- You’ll only need one pot so cleanup is a breeze.
- Family-friendly weeknight meal, even the kids will love it!
- Makes great leftovers.
- It’s made with everyday ingredients and pantry staples.
QUICK TIP
- Feel free to use rotisserie chicken and add it in during the last 5 minutes or so, so it doesn’t overcook.
- Keep in mind that since this soup is made with rice, the rice will soak up a good amount of the liquid. When reheating, I recommend adding in more broth to thin the soup back out.
- If you’d like to do a little prep ahead of time, feel free to cook the rice in advance and add to the individual bowls so the rice doesn’t soak up all of the liquid.
- Be sure to taste the soup as you go. However, be careful not to over season. If this happens to you, don’t panic! You can add a little more chicken broth or water to balance it out some.
FAQs
WHY IS MY SOUP SO THICK?
This is more than likely due to the starch from the rice along with the flour and cream all working together during the heating process. Don’t panic! This is an easy fix, all you’d need to do is add warm chicken broth to thin out the soup a bit until it reaches your desired consistency. You can add water however, I don’t recommend doing that because you will lose some flavor in the soup and potentially have to re season the soup.
HOW DO I STORE THIS RECIPE?
- Leftover Chicken and Rice Soup can be stored in an airtight container in the fridge for about 3ish days. Keep in mind that the longer it is, the more the rice will absorb the broth.
- Reheat this soup in a large dutch oven or pot over a low heat. Add a couple of splashes of broth to thin it out if needed.
CAN I FREEZE THIS CHICKEN AND RICE SOUP?
- I do not recommend freezing this soup because there is a chance that the cream will separate when thawing it out and trying to reheat. Also, starchy soups don’t usually freeze well.
More Soup Recipes!
Questions about this Creamy Chicken and Rice Soup? Did you make this recipe? Let me know in the comments below! Tag me #chefelizabethreese on Instagram, I’d love to see your creations!
Creamy Chicken and Rice Soup
Ingredients
- ½ lb Boneless Skinless Chicken Thighs
- 7 Cups Reduced Sodium Chicken Broth (May need more to thin out the soup if needed)
- 1 Cup Heavy Cream
- 1 Cup Carrots, Peeled and Chopped
- 1 Cup Celery, Peeled and Chopped
- 4 Cloves Garlic, Chopped
- 1 Cup Yellow Onion, Chopped
- ⅓ Cup All Purpose flour
- 1 Cup Uncooked Long Grain White Rice (Rinsed until the water is clear)
- 3-4 Tablespoons Unsalted Butter
- 1 Teaspoon Smoked Paprika
- 1 Teaspoon Italian Seasoning
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Onion Powder
- Kosher Salt and Black Pepper, as needed
- 1 Teaspoon Fresh Chopped Thyme
- 1 Tablespoon Worcestershire Sauce
- 2 Tablespoons Canola Oil
- Parmesan Cheese for Garnish (Optional)
Instructions
- In a large pot like a Dutch Oven, melt 1 tablespoon of butter and 1 tablespoon of canola oil over medium heat.
- Generously coat the chicken with canola oil and season with smoked paprika, Italian seasoning, garlic powder, onion powder and salt and pepper.
- Sear the chicken on both sides until lightly brown, about 3 minutes on each side. Remove from the pot and keep warm.
- Add 1 more tablespoon of butter and canola oil only if needed. Add onions, carrots and celery. Cook for 5 minutes, until the vegetables are tender. Then add in the thyme and garlic. Be careful not to burn. Add the flour and stir to combine. Cook for about 1-2 minutes. Mix in the Worcestershire Sauce until combined.
- Pour in the chicken broth and heavy cream and stir to combine. Stir in your rinsed rice, be sure to mix so that your rice doesn’t stick to the bottom of the pot. Then add your chicken back to the pot.
- Let the pot come to a boil then reduce the heat to low and slightly cover the pot.
- Simmer on low for about 15- 20 ish minutes until the chicken is nice and tender. Once the chicken is tender, remove from the pot onto a cutting board and shred.
- Add the shredded chicken back to the pot and stir. Taste test and add additional spices if necessary, enjoy!
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