Creamy Chicken Rice Soup – Cozy, Comforting, and Easy

There’s something undeniably soothing about a bowl of creamy chicken rice soup. It’s warm, satisfying, and tastes like home, even on your busiest nights. This version is simple to make, uses everyday ingredients, and turns leftover chicken into something special.

The texture is rich without being heavy, and the rice makes it feel like a complete meal. Whether you’re cooking for your family or prepping for the week, this soup is the kind of recipe you’ll want to keep in your back pocket.

Creamy Chicken Rice Soup - Cozy, Comforting, and Easy

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings 6 servings

Ingredients

  

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 2 large carrots, peeled and diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 teaspoon dried thyme (or 2 teaspoons fresh)
• 1 teaspoon dried parsley (or 2 teaspoons fresh)
• 1 bay leaf
• 1/2 teaspoon paprika (optional, for warmth)
• 1/4 cup all-purpose flour
• 6 cups low-sodium chicken broth
• 1 cup uncooked white rice (long-grain or jasmine)
• 2 cups cooked, shredded chicken (rotisserie works great)
• 3/4 cup heavy cream (or half-and-half for lighter)
• 1/2 cup frozen peas (optional)
• Salt and black pepper, to taste
• Fresh lemon juice, to finish (about 1–2 teaspoons)
• Chopped fresh parsley, for garnish

Instructions

 

• Start the base: In a large pot or Dutch oven, heat butter and olive oil over medium heat. Add onion, carrots, and celery. Cook, stirring occasionally, until softened and fragrant, about 6–8 minutes.
• Add aromatics: Stir in garlic, thyme, parsley, bay leaf, and paprika. Cook for 30–60 seconds until the garlic is fragrant.
• Make the roux: Sprinkle flour over the vegetables. Stir to coat and cook for 1–2 minutes. This step thickens the soup and prevents a raw flour taste.
• Add broth gradually: Pour in about 1 cup of broth while stirring to loosen the roux. Once smooth, add the remaining broth. Bring to a gentle boil.
• Cook the rice: Add the rice. Reduce heat to a simmer, cover partially, and cook for 15–18 minutes, stirring occasionally to prevent sticking. The rice should be tender but not mushy.
• Stir in chicken: Add the shredded chicken and simmer for another 3–5 minutes to warm through.
• Make it creamy: Lower the heat. Stir in the heavy cream and peas. Simmer gently for 2–3 minutes more. Do not boil after adding cream.
• Season and brighten: Remove the bay leaf. Add salt and pepper to taste. Finish with a squeeze of fresh lemon juice to balance the richness.
• Serve: Ladle into bowls and top with chopped parsley. Add extra pepper if you like a little kick.

What Makes This Recipe So Good

• Creamy but not heavy: A mix of broth and dairy creates a silky base that doesn’t weigh you down.
• Perfect texture: Tender chicken, soft rice, and veggies give every spoonful substance.
• Weeknight-friendly: One pot, simple steps, and ready in about 40 minutes.
• Flexible: Use rotisserie chicken, leftover rice, or swap veggies based on what you have.
• Family-approved flavor: Classic seasoning with herbs and a touch of richness.

Ingredients

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 2 large carrots, peeled and diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 teaspoon dried thyme (or 2 teaspoons fresh)
• 1 teaspoon dried parsley (or 2 teaspoons fresh)
• 1 bay leaf
• 1/2 teaspoon paprika (optional, for warmth)
• 1/4 cup all-purpose flour
• 6 cups low-sodium chicken broth
• 1 cup uncooked white rice (long-grain or jasmine)
• 2 cups cooked, shredded chicken (rotisserie works great)
• 3/4 cup heavy cream (or half-and-half for lighter)
• 1/2 cup frozen peas (optional)
• Salt and black pepper, to taste
• Fresh lemon juice, to finish (about 1–2 teaspoons)
• Chopped fresh parsley, for garnish

Step-by-Step Instructions

1. Start the base: In a large pot or Dutch oven, heat butter and olive oil over medium heat. Add onion, carrots, and celery.

   Cook, stirring occasionally, until softened and fragrant, about 6–8 minutes.

2. Add aromatics: Stir in garlic, thyme, parsley, bay leaf, and paprika. Cook for 30–60 seconds until the garlic is fragrant.
3. Make the roux: Sprinkle flour over the vegetables. Stir to coat and cook for 1–2 minutes.

   This step thickens the soup and prevents a raw flour taste.

4. Add broth gradually: Pour in about 1 cup of broth while stirring to loosen the roux. Once smooth, add the remaining broth. Bring to a gentle boil.
5. Cook the rice: Add the rice.

   Reduce heat to a simmer, cover partially, and cook for 15–18 minutes, stirring occasionally to prevent sticking. The rice should be tender but not mushy.

6. Stir in chicken: Add the shredded chicken and simmer for another 3–5 minutes to warm through.
7. Make it creamy: Lower the heat. Stir in the heavy cream and peas.

   Simmer gently for 2–3 minutes more. Do not boil after adding cream.

8. Season and brighten: Remove the bay leaf. Add salt and pepper to taste.

   Finish with a squeeze of fresh lemon juice to balance the richness.

9. Serve: Ladle into bowls and top with chopped parsley. Add extra pepper if you like a little kick.

Keeping It Fresh

• Storage: Refrigerate in airtight containers for up to 4 days. The rice will continue to absorb liquid as it sits.
• Thin as needed: When reheating, stir in a splash of broth or water to bring it back to a soup consistency.
• Freezing tips: For best results, freeze without the rice.

  Make the soup base, freeze up to 3 months, then add freshly cooked rice when reheating.

• Reheat gently: Warm over medium-low heat to avoid separating the cream. Stir frequently.

Benefits of This Recipe

• Comfort and nutrition: You get protein from chicken, carbs from rice, and fiber from veggies in one bowl.
• Budget-friendly: Uses pantry staples and stretches a small amount of chicken into multiple servings.
• Kid-friendly: Mild flavors and creamy texture make it easy for the whole family to enjoy.
• Adaptable: Works with brown rice, wild rice, or even leftover cooked rice when time is tight.
• Great for meal prep: Makes generous portions and reheats well with a bit of extra broth.

Pitfalls to Watch Out For

• Overcooking the rice: It can turn mushy. Check early and often, and keep the simmer gentle.
• Boiling after adding cream: High heat can cause curdling.

  Keep the temperature low once the dairy is in.

• Skipping the roux step: If you don’t cook the flour briefly, the soup can taste pasty.
• Under-seasoning: Taste at the end. A pinch of salt and a little lemon juice make the flavors pop.
• Too thick on day two: Rice absorbs liquid in the fridge. Add broth when reheating to restore the texture.

Alternatives

• Dairy-free: Swap cream for unsweetened coconut milk or a thick cashew cream.

  Use oil instead of butter.

• Gluten-free: Replace all-purpose flour with a gluten-free flour blend or a slurry of cornstarch and water added near the end.
• Different grains: Try wild rice blend (increase simmer time and liquid slightly) or orzo for a quicker option.
• Protein swaps: Use leftover turkey, rotisserie chicken, or cooked shredded tofu for a vegetarian twist with veggie broth.
• Veggie boosters: Add mushrooms, kale, or spinach in the last few minutes. Corn also adds sweetness and color.
• Herb variations: Fresh dill or tarragon gives a bright, slightly sweet note that pairs well with chicken and cream.

FAQ

Can I use leftover cooked rice?

Yes. Add 2 to 2 1/2 cups of cooked rice after the soup has thickened and the chicken is warmed through.

Simmer just long enough to heat the rice, then finish with cream. Reduce the broth slightly if the soup seems too thin.

How can I make it lighter?

Use half-and-half or evaporated milk instead of heavy cream, and skip the butter in favor of olive oil. The soup will still be creamy, just a bit less rich.

What kind of chicken works best?

Shredded rotisserie chicken is ideal for speed and flavor.

You can also poach chicken breasts or thighs in the broth before adding rice, then shred and return them to the pot.

Can I make this in a slow cooker?

Yes, but add the dairy at the end. Cook veggies, broth, rice, and chicken on Low for 3–4 hours, or until the rice is tender. Stir in cream and peas during the last 10–15 minutes.

Why did my soup get too thick?

Rice absorbs liquid as it sits.

Simply add more broth or water when reheating and adjust salt as needed. Warm gently to keep the texture smooth.

Is brown rice okay?

It works, but it takes longer. Simmer 35–40 minutes and add extra broth if needed.

The texture will be heartier and slightly nutty.

Can I add cheese?

You can, though it’s optional. A small handful of grated Parmesan stirred in at the end adds depth and a savory boost. Add gradually and keep the heat low.

How do I avoid curdling?

Temper the cream by warming it slightly or adding it off the heat.

Keep the soup at a gentle simmer and never let it boil after adding dairy.

Final Thoughts

Creamy chicken rice soup is the kind of recipe that makes weeknights feel calm and cozy. It’s flexible, reliable, and built from ingredients you likely have on hand. With a few smart steps—like cooking the flour briefly, seasoning at the end, and reheating gently—you’ll get a pot of soup that tastes like it simmered all day.

Make a big batch, tuck some away for later, and enjoy a bowl whenever you need a little comfort.