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.
Here's what you need to make this soul-warming soup:
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.
Alright, let's make some cozy, comforting soup. This is straightforward and perfect for a weeknight.
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.
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.
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.
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.
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.
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.
This soup is pretty much a complete meal on its own, but here are some ideas to make it even better:
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.
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 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.