Go Back
To make creamy chicken and rice soup, you will need the following ingredients: - 1 tablespoon olive oil - 1 medium onion, diced - 2 cloves garlic, minced - 2 carrots, diced - 2 celery stalks, diced - 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces - 6 cups chicken broth - 1 cup long-grain white rice - 1 teaspoon dried thyme - 1/2 teaspoon dried rosemary - 1 cup heavy cream - 1 cup frozen peas - Salt and pepper to taste - Fresh parsley, chopped (for garnish) You can swap some ingredients if you need to. Here are some easy swaps: - Use vegetable oil instead of olive oil for cooking. - If you don’t have fresh garlic, use garlic powder (1/4 teaspoon = 1 clove). - Swap chicken breasts for thighs if you prefer darker meat. - You can replace heavy cream with half-and-half or whole milk for a lighter soup. - If you want a different grain, use quinoa or brown rice instead of white rice. Herbs can add more flavor to your soup. Here are some great choices: - Fresh thyme works well if you have it. Use about 1 tablespoon chopped. - Fresh parsley is perfect for garnish and adds color. - For a twist, try adding fresh dill for a bright taste. - If you prefer dried herbs, stick to thyme and rosemary. They are classic choices. Using the right ingredients can make your soup taste amazing. Get creative with what you have on hand! {{ingredient_image_1}} To make creamy chicken and rice soup, start by heating olive oil in a large pot. Add diced onion and cook until it turns soft. This takes about 3 to 4 minutes. Add minced garlic, carrots, and celery next. Cook these veggies for 5 minutes. They should start to soften. Now, add chicken pieces and cook until they are no longer pink. This will take about 5 to 7 minutes. Next, pour in the chicken broth. Add rice, thyme, and rosemary. Stir well and bring it to a boil. Once it's boiling, lower the heat and cover the pot. Let it simmer for 15 to 20 minutes. - Heating Oil: Use medium heat to avoid burning the oil. - Cooking Onion: Stir often to ensure even cooking. - Adding Veggies: Make sure the garlic does not burn; add it after the onion. - Cooking Chicken: Cut chicken into small pieces for quick cooking. - Simmering: Keep the lid on to trap steam and cook the rice evenly. - Prep Time: 15 minutes. This includes chopping the veggies and chicken. - Cooking Time: 25 minutes. This covers cooking the onion, garlic, chicken, and bringing the soup to a boil. - Simmering Time: 15 to 20 minutes. This allows the rice to cook and flavors to blend. This simple method creates a warm, tasty soup that you can enjoy with your loved ones. To make your soup creamier, use heavy cream. This gives it a rich flavor. You can also blend part of the soup. Just take out a cup, blend it, and stir it back in. This adds smoothness without extra fat. If you like, try adding cream cheese or sour cream. These options add flavor and creaminess too. Using leftover chicken is a great time saver. Just shred your cooked chicken and add it to the pot. Rotisserie chicken works well too. It adds flavor and cuts down cooking time. Just make sure to remove the skin and bones first. This way, you get tender meat in every bite. Store the soup in airtight containers. It stays fresh in the fridge for about three days. If you want to keep it longer, freeze it. Use freezer-safe containers or bags. When reheating, do it slowly on the stove. Add a splash of chicken broth if it’s too thick. This helps regain the creamy texture. Enjoy your soup warm, just like fresh! Pro Tips Use Fresh Herbs: Fresh thyme and rosemary can elevate the flavor of your soup significantly. Add them just before serving for a vibrant taste. Choose the Right Rice: Long-grain white rice works best for this soup as it cooks evenly and absorbs the flavors without becoming mushy. Adjust Creaminess: If you prefer a lighter soup, substitute half of the heavy cream with milk. This keeps the flavor rich while reducing calories. Leftover Love: This soup keeps well in the refrigerator for up to 3 days. Reheat gently on the stove and add a splash of broth if it thickens too much. {{image_2}} You can easily change the soup by adding other vegetables. Try corn for a sweet crunch. Spinach gives a nice color and boosts nutrients. These veggies cook quickly. Add them during the last five minutes of cooking. This way, they stay bright and fresh. You can also use green beans or peas. Each choice adds flavor and texture. If you like heat, add red pepper flakes. A pinch will do, but you can add more if you want. Stir them in while cooking the onions and garlic. This will let the spice mix with the other flavors. You can also use hot sauce for a different kick. Adjust the spice level to fit your taste. To make this soup gluten-free, swap the rice for cauliflower rice. This keeps it light and healthy. Cook the soup as usual, but add the cauliflower rice in the last ten minutes. It cooks fast and blends well. You’ll still get a creamy texture without the carbs. Enjoy a comforting bowl without worry! Store your creamy chicken and rice soup in an airtight container. This keeps it fresh and safe. Let the soup cool before sealing it. You can keep it in the fridge for up to three days. If you're planning to eat it later, freezing works great too. To freeze the soup, use freezer-safe containers. Leave some space at the top. The soup will expand as it freezes. You can freeze it for up to three months. Make sure to label the container with the date. This helps you track how long it’s been stored. To thaw the soup, move it from the freezer to the fridge. Let it sit overnight. This is the safest way to thaw it. If you're in a hurry, you can use the microwave. Heat it on low power. Stir it often to help it heat evenly. When reheating, use a pot on low heat. Stir it often to avoid sticking. If the soup is too thick, add a little broth or water. Heat until it’s warm throughout, and then enjoy! Creamy Chicken and Rice Soup stays fresh for about 3 to 4 days in the fridge. Make sure to store it in an airtight container. If you notice any off smells or changes in color, it’s best to throw it out. I always recommend labeling your containers with the date. This way, you can keep track of how long it has been there. Yes, you can use a lighter option. Half-and-half works well for a creamier soup without all the fat. You can also use milk, but the soup may be less rich. If you want to keep it creamy, you can add a bit of flour to thicken it. Remember, the flavor will change slightly, but it will still taste good. Absolutely! You can make this soup in a slow cooker. Start by sautéing the onion, garlic, carrots, and celery in a pan. Then, add all the ingredients into the slow cooker. Cook on low for about 6-8 hours or on high for 3-4 hours. Add the heavy cream and peas during the last 30 minutes of cooking. This method lets the flavors meld together beautifully. This blog post covers everything you need for a great creamy chicken and rice soup. We talked about key ingredients, cooking steps, and tips to boost flavor. I also shared ways to store leftovers and answered common questions. With these ideas, you can make a delicious soup tailored to your taste. Experiment, enjoy, and remember that every bowl can be better with personal twists. Your soup journey starts now!

Creamy Chicken and Rice Soup

A comforting and creamy soup filled with chicken, rice, and vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 6
Calories 350 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 6 cups chicken broth
  • 1 cup long-grain white rice
  • 1 teaspoon dried thyme
  • 0.5 teaspoon dried rosemary
  • 1 cup heavy cream
  • 1 cup frozen peas
  • to taste salt and pepper
  • for garnish fresh parsley, chopped

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
  • Stir in the minced garlic, diced carrots, and celery. Cook for an additional 5 minutes, until the vegetables begin to soften.
  • Add the chicken pieces to the pot and cook until they are no longer pink, about 5-7 minutes.
  • Pour in the chicken broth, then add the rice, thyme, and rosemary. Stir well and bring the mixture to a boil.
  • Once boiling, reduce the heat to low and cover the pot. Let it simmer for 15-20 minutes, or until the rice is tender.
  • Remove the pot from heat and stir in the heavy cream and frozen peas. Season with salt and pepper to taste.
  • If the soup is too thick, you can add a little more chicken broth or water to reach your desired consistency.
  • Serve the soup hot, garnished with freshly chopped parsley for a pop of color.

Notes

Adjust the thickness of the soup by adding more broth or water if necessary.
Keyword chicken, creamy, rice, soup