One-Pot Creamy Chicken Rice Soup – Cozy, Simple, and Satisfying

There’s something instantly comforting about a warm bowl of creamy chicken rice soup. It’s the kind of meal that makes a chilly evening feel a little softer and a busy weeknight feel manageable. This version comes together in one pot, which means less cleanup and more time to relax.

The flavor is rich but balanced, and the texture is silky without being heavy. If you’re after a dependable, family-friendly recipe, this one delivers.

One-Pot Creamy Chicken Rice Soup – Cozy, Simple, and Satisfying

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 6 servings

Ingredients

  

• Olive oil or butter: 2 tablespoons
• Yellow onion: 1 medium, diced
• Carrots: 2 medium, diced
• Celery: 2 stalks, diced
• Garlic: 3 cloves, minced
• Uncooked rice: 3/4 cup (long-grain white or jasmine works best)
• Cooked chicken: 2 cups, shredded or diced (rotisserie is perfect)
• Chicken broth: 6 cups, low-sodium
• Milk or half-and-half: 1 cup (or use 3/4 cup heavy cream for extra richness)
• All-purpose flour: 2 tablespoons (for thickening)
• Bay leaf: 1
• Dried thyme: 1/2 teaspoon
• Dried parsley or Italian seasoning: 1 teaspoon
• Ground black pepper: 1/2 teaspoon (plus more to taste)
• Kosher salt: To taste (start with 1 teaspoon if using low-sodium broth)
• Fresh lemon juice: 1 tablespoon (optional, brightens the flavor)
• Frozen peas or corn: 1 cup (optional, for color and sweetness)

Instructions

 

• Warm the pot: Set a large soup pot or Dutch oven over medium heat. Add olive oil or butter and let it melt until shimmering.
• Sauté the aromatics: Add onion, carrots, and celery. Cook 5–6 minutes, stirring occasionally, until softened and fragrant. Add garlic and cook 30 seconds more.
• Toast the rice: Stir in the uncooked rice and cook 1 minute. This adds a light, nutty flavor and helps the grains stay tender.
• Add broth and seasonings: Pour in the chicken broth. Add bay leaf, thyme, parsley, pepper, and a pinch of salt. Bring to a gentle boil.
• Simmer until rice is tender: Reduce heat to medium-low. Cover and simmer 12–15 minutes, stirring once or twice to prevent sticking. The rice should be just tender.
• Add the chicken: Stir in the shredded or diced chicken. Simmer 3–4 minutes to warm through.
• Make it creamy: In a small bowl, whisk the flour into the milk (or half-and-half) until smooth. Slowly pour this slurry into the pot while stirring. Simmer 3–5 minutes until the soup thickens to your liking.
• Finish and balance: Stir in the peas or corn if using. Add lemon juice, then taste and adjust salt and pepper. Remove the bay leaf.
• Rest briefly: Turn off the heat and let the soup sit 5 minutes. It will thicken slightly as it rests. Ladle into bowls and serve warm.

What Makes This Recipe So Good

• One pot, minimal mess: Everything cooks in the same pot, from the sauté to the simmer. Less cleanup, more comfort.
• Ultra-creamy without fuss: A simple mix of broth, milk or cream, and a touch of flour gives you a velvety finish without complicated techniques.
• Hearty and filling: Chicken and rice make this a complete meal.

  It’s cozy enough for winter and light enough for spring.

• Flexible ingredients: Use leftover chicken, swap the veggies, or choose your favorite rice. It still turns out great.
• Kid-friendly flavors: Mild, savory, and familiar. You can easily dial spices up or down.

Shopping List

• Olive oil or butter: 2 tablespoons
• Yellow onion: 1 medium, diced
• Carrots: 2 medium, diced
• Celery: 2 stalks, diced
• Garlic: 3 cloves, minced
• Uncooked rice: 3/4 cup (long-grain white or jasmine works best)
• Cooked chicken: 2 cups, shredded or diced (rotisserie is perfect)
• Chicken broth: 6 cups, low-sodium
• Milk or half-and-half: 1 cup (or use 3/4 cup heavy cream for extra richness)
• All-purpose flour: 2 tablespoons (for thickening)
• Bay leaf: 1
• Dried thyme: 1/2 teaspoon
• Dried parsley or Italian seasoning: 1 teaspoon
• Ground black pepper: 1/2 teaspoon (plus more to taste)
• Kosher salt: To taste (start with 1 teaspoon if using low-sodium broth)
• Fresh lemon juice: 1 tablespoon (optional, brightens the flavor)
• Frozen peas or corn: 1 cup (optional, for color and sweetness)

Step-by-Step Instructions

1. Warm the pot: Set a large soup pot or Dutch oven over medium heat.

   Add olive oil or butter and let it melt until shimmering.

2. Sauté the aromatics: Add onion, carrots, and celery. Cook 5–6 minutes, stirring occasionally, until softened and fragrant. Add garlic and cook 30 seconds more.
3. Toast the rice: Stir in the uncooked rice and cook 1 minute.

   This adds a light, nutty flavor and helps the grains stay tender.

4. Add broth and seasonings: Pour in the chicken broth. Add bay leaf, thyme, parsley, pepper, and a pinch of salt. Bring to a gentle boil.
5. Simmer until rice is tender: Reduce heat to medium-low.

   Cover and simmer 12–15 minutes, stirring once or twice to prevent sticking. The rice should be just tender.

6. Add the chicken: Stir in the shredded or diced chicken. Simmer 3–4 minutes to warm through.
7. Make it creamy: In a small bowl, whisk the flour into the milk (or half-and-half) until smooth.

   Slowly pour this slurry into the pot while stirring. Simmer 3–5 minutes until the soup thickens to your liking.

8. Finish and balance: Stir in the peas or corn if using. Add lemon juice, then taste and adjust salt and pepper.

   Remove the bay leaf.

9. Rest briefly: Turn off the heat and let the soup sit 5 minutes. It will thicken slightly as it rests. Ladle into bowls and serve warm.

Keeping It Fresh

Store leftovers in airtight containers in the fridge for up to 4 days.

The rice will continue to absorb liquid, so the soup may thicken. Stir in a splash of broth or milk when reheating to loosen it up.

Reheat gently on the stovetop over low heat, stirring often. Avoid boiling hard, which can split the dairy.

For the microwave, use short bursts and stir between each round.

If you plan to freeze, cook the soup without dairy and without adding the rice. Freeze up to 3 months. Reheat, then add cooked rice and the milk or cream at the end for the best texture.

Why This is Good for You

• Protein for staying power: Chicken keeps you full and supports muscle repair.
• Veggie boost: Onion, carrots, and celery add fiber, vitamins, and natural sweetness without added sugar.
• Comfort with balance: Using milk or half-and-half gives creaminess with moderate richness.

  You control how decadent it gets.

• Hydration and warmth: A brothy base brings comfort while keeping the soup light enough for everyday meals.

Common Mistakes to Avoid

• Boiling after adding dairy: A hard boil can cause curdling. Keep the heat gentle once the milk or cream goes in.
• Overcooking the rice: Rice keeps absorbing liquid. Stop when it’s just tender to avoid a mushy texture.
• Adding salt too early: Broth reduces as it simmers.

  Season lightly at first, then adjust at the end.

• Skipping the slurry: Adding flour directly to the pot can clump. Whisk it with milk first for a smooth, creamy finish.
• Neglecting a quick rest: A short rest lets the soup thicken and flavors settle. It makes a noticeable difference.

Variations You Can Try

• Mushroom twist: Sauté 8 ounces of sliced cremini mushrooms with the onions for an earthy flavor.
• Rotisserie shortcut: Use rotisserie chicken and add a splash of its juices for extra richness.
• Wild rice blend: Swap in a wild rice mix.

  Simmer longer (35–45 minutes) and add more broth as needed.

• Dairy-free: Use full-fat coconut milk or a creamy oat milk. Thicken with a cornstarch slurry instead of flour.
• Herb-forward: Finish with fresh dill, parsley, or chives. A handful of spinach stirred in at the end is also great.
• Spice it up: Add a pinch of red pepper flakes, a little smoked paprika, or curry powder for a warm twist.
• Lemon-chicken vibe: Increase lemon juice to 2 tablespoons and finish with zest for a bright, clean flavor.

FAQ

Can I use uncooked chicken instead of cooked?

Yes.

Dice 1 to 1.25 pounds of boneless, skinless chicken and add it after sautéing the vegetables. Cook until no longer pink, then proceed with the broth and rice. This adds a few minutes to the cook time but works well.

What type of rice works best?

Long-grain white or jasmine rice cooks evenly and stays tender.

Short-grain can get overly starchy, and brown rice needs a longer simmer (about 35–45 minutes) plus extra broth.

How can I make it thicker?

Simmer a few minutes longer after adding the slurry, or whisk 1 more tablespoon flour into an extra 1/4 cup milk and add slowly. You can also mash a few cooked carrots into the soup for natural body.

How do I make it gluten-free?

Use a cornstarch slurry instead of flour: 1 tablespoon cornstarch whisked into 2 tablespoons cold milk or broth. Add slowly and simmer until thickened.

Be sure your broth is labeled gluten-free.

Can I make this in a slow cooker?

Yes, but add dairy at the end. Cook vegetables, rice, broth, and seasonings on Low for 3–4 hours, stirring once. Stir in cooked chicken, then add warm milk or cream and the thickener.

Heat 15–20 minutes more without boiling.

Why did my soup get too thick in the fridge?

Rice soaks up liquid as it sits. When reheating, add broth or milk a little at a time until it reaches your preferred consistency. Warm gently and stir often.

In Conclusion

This One-Pot Creamy Chicken Rice Soup is exactly what you want when you’re craving comfort without a lot of effort.

It’s straightforward, flexible, and full of flavor that feels familiar in the best way. Keep the ingredients on hand, and you’ve got a dependable meal ready for any weeknight or cozy weekend. One pot, a few simple steps, and a bowl that warms you from the inside out.