There are some nights when only soup will do, you know? And not just any soup—I’m talking about the kind that makes you feel instantly better the second you take that first warm, creamy spoonful. This chicken and rice soup is exactly that. I made it for the first time when I was fighting off a cold, and honestly? It worked better than any medicine.
Here’s what makes this soup special: it’s got everything you need in one pot. Tender chicken, fluffy rice, sweet carrots, crisp celery, all swimming in this incredibly creamy, herb-flecked broth that tastes like someone spent hours in the kitchen even though it only takes 40 minutes start to finish. It’s the kind of soup that makes you want to curl up on the couch with a big bowl and maybe not move for the rest of the evening.
My family requests this soup constantly now. Like, at least twice a month. It’s become one of those recipes where I can throw together what I have in the fridge, add some cream and rice, and suddenly everyone thinks I’m some kind of soup wizard. The best part? It tastes even better the next day, which means leftovers for lunch are basically guaranteed to be amazing.
Why You’ll Love This Recipe
- Pure Comfort in a Bowl: This soup is like a warm hug. Creamy, hearty, filling—it’s everything you want when you need comfort food that actually delivers.
- Quick and Easy: 40 minutes from start to finish, and most of that is just letting it simmer. Perfect for busy weeknights when you want something homemade but don’t have hours to spend cooking.
- One-Pot Wonder: Everything cooks in one pot, which means minimal cleanup. You brown the chicken, add your veggies and rice, pour in the broth, and let it do its thing. Easy peasy.
- Budget-Friendly: Chicken, rice, basic veggies, cream—nothing fancy or expensive here. You’re feeding 6-8 people for around $10-12, which is a total win.
- Kid-Approved: Creamy, mild, with familiar ingredients. Kids love this soup. No weird flavors, nothing too spicy, just straightforward deliciousness.
- Perfect for Meal Prep: This makes a huge batch and keeps beautifully in the fridge for up to 4 days. Make it on Sunday and you’ve got easy lunches or quick dinners sorted for the week.
Ingredients
Here’s what you need to make this soul-warming soup:
- 1½ lbs boneless, skinless chicken breasts or thighs – Thighs stay juicier, but breasts work great too. You’ll cook and shred them.
- 2 tablespoons olive oil or butter – For sautéing the veggies.
- 1 medium onion, diced – Yellow or white onion adds that savory base flavor.
- 3 medium carrots, peeled and diced – Adds sweetness and color. Don’t skip these.
- 3 celery stalks, diced – Classic soup veggie that adds great flavor and texture.
- 4 cloves garlic, minced – Fresh garlic only. It makes such a difference.
- 6 cups chicken broth – Use good-quality broth. This is the base of your soup, so quality matters.
- 1 cup long-grain white rice – Uncooked. It’ll cook right in the soup and soak up all that flavor.
- 1 cup heavy cream – This makes the soup rich and creamy. You can use half-and-half for a lighter version.
- 2 bay leaves – Adds subtle depth. Remove them before serving.
- 1 teaspoon dried thyme – Classic soup herb that pairs perfectly with chicken.
- 1 teaspoon dried parsley – Adds a little herbaceous freshness.
- ½ teaspoon dried rosemary (optional) – I love the earthiness it adds, but it’s optional.
- Salt and black pepper to taste
- Fresh parsley or thyme for garnish – Optional but makes it look pretty.
Key Ingredient Notes
Chicken thighs vs. breasts: Thighs are more forgiving and stay juicier, but breasts work perfectly if that’s what you have. Either way, you’ll shred them after cooking.
Rice type matters: Use long-grain white rice. Instant rice will turn to mush, and brown rice takes way too long to cook in soup.
Heavy cream is key: This is what makes the soup creamy and luxurious. Half-and-half works if you want it lighter, but the texture won’t be quite as rich.
Don’t skip the aromatics: Onion, carrots, celery, and garlic form the flavor base. These aren’t optional—they’re what makes the soup taste amazing.
Step-by-Step Instructions
Alright, let’s make some cozy, comforting soup. This is straightforward and perfect for a weeknight.
Step 1: Cook the Chicken
Season the chicken with salt and pepper on both sides. Heat 1 tablespoon of olive oil or butter in a large pot or Dutch oven over medium heat. Add the chicken and cook for about 5-6 minutes per side until golden brown and cooked through (internal temp should hit 165°F).
Remove the chicken from the pot and set it aside on a cutting board. Once it’s cool enough to handle, shred it with two forks. Don’t worry about making it perfect—rustic shreds are totally fine.
Pro tip: You can also use rotisserie chicken to save time. Just shred it and add it near the end.
Step 2: Sauté the Vegetables
In the same pot (don’t clean it—those browned bits = flavor), add the remaining tablespoon of oil or butter. Toss in the diced onion, carrots, and celery. Sauté for about 5-6 minutes until the veggies start to soften and the onion becomes translucent.
Add the minced garlic and cook for another 30 seconds until fragrant. Your kitchen should smell amazing right about now.
Step 3: Add Broth and Seasonings
Pour in the chicken broth and scrape up any browned bits from the bottom of the pot with a wooden spoon. Add the bay leaves, dried thyme, dried parsley, and rosemary (if using). Stir everything together and bring it to a boil.
Step 4: Add the Rice
Once the soup is boiling, stir in the uncooked rice. Reduce the heat to medium-low and let it simmer, uncovered, for about 15-18 minutes until the rice is tender. Stir occasionally to make sure nothing sticks to the bottom.
Important: The rice will absorb liquid as it cooks, so keep an eye on it. If it looks too thick, add a bit more broth or water.
Step 5: Add Chicken and Cream
Once the rice is tender, stir in the shredded chicken and heavy cream. Let everything heat through for about 3-5 minutes, stirring occasionally. Taste and season with salt and pepper as needed.
Remove the bay leaves before serving. They’ve done their job.
Step 6: Serve and Enjoy
Ladle the soup into bowls, garnish with fresh parsley or thyme if you’re feeling fancy, and serve immediately. Pair it with some crusty bread or crackers and you’re set.
Serving Suggestions
This soup is pretty much a complete meal on its own, but here are some ideas to make it even better:
- With Crusty Bread: A warm, crusty baguette or sourdough is perfect for dipping into that creamy broth. Seriously, don’t skip this.
- Alongside a Simple Salad: A light green salad with vinaigrette balances out the richness and adds some freshness.
- With Garlic Bread: Because everything’s better with garlic bread. Toast some bread with butter, garlic, and parsley and serve it on the side.
- Topped with Croutons: Homemade or store-bought croutons add a nice crunch and make the soup feel extra special.
- With Oyster Crackers: Classic soup pairing. They’re salty, crunchy, and perfect for sprinkling on top.
Storage Tips
Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days. The rice will continue to absorb liquid, so you might need to add a splash of broth or water when reheating.
Reheating: Reheat gently on the stovetop over medium-low heat, stirring occasionally. Add extra broth or cream if it’s thickened too much. You can also microwave individual portions in 1-minute intervals, stirring between each.
Freezer: This soup freezes okay, but the rice and cream can change texture slightly when thawed. If you plan to freeze it, I’d recommend freezing it before adding the rice and cream. Thaw, reheat, then add freshly cooked rice and cream when serving.
Final Thoughts
There you have it—creamy, comforting, soul-warming soup that’s ready in 40 minutes. This recipe has become one of my absolute favorites because it’s easy, it’s delicious, and it makes the whole house smell amazing. Whether you’re fighting off a cold, feeding your family on a busy weeknight, or just craving something cozy, this soup delivers every single time.
Give it a try and let me know what you think! And if you end up adding your own twist—extra veggies, different herbs, whatever—I want to hear about it. Happy cooking!
— Kip
Creamy Chicken and Rice Soup (Comfort in a Bowl in 40 Minutes!)
Description
Creamy Chicken and Rice Soup is everything you want in comfort food—tender chunks of chicken, fluffy rice, colorful vegetables, and a rich, velvety broth that warms you from the inside out. This hearty soup is easy to make, uses simple ingredients, and comes together in about 40 minutes. It's perfect for chilly evenings, meal prep, or when you just need something that feels like home.
Ingredients
Instructions
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Season chicken with salt and pepper. Heat 1 tablespoon oil/butter in a large pot over medium heat. Cook chicken 5-6 minutes per side until golden and cooked through (165°F). Remove, let cool slightly, and shred with forks.
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In the same pot, add remaining oil/butter. Sauté onion, carrots, and celery for 5-6 minutes until softened. Add garlic and cook 30 seconds until fragrant.
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Pour in chicken broth and scrape up browned bits. Add bay leaves, thyme, parsley, and rosemary. Bring to a boil.
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Stir in uncooked rice. Reduce heat to medium-low and simmer uncovered for 15-18 minutes until rice is tender, stirring occasionally.
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Add shredded chicken and heavy cream. Heat through for 3-5 minutes, stirring occasionally. Remove bay leaves. Season with salt and pepper to taste.
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Ladle into bowls, garnish with fresh herbs, and serve hot.
