Creamy Chicken and Rice Soup Recipe
This Creamy Chicken and Rice Soup recipe is the ultimate comfort food. With tender chicken, perfectly cooked rice, and a creamy, savory broth, this hearty soup is nourishing, flavorful, and easy to make. Perfect for weeknight dinners, meal prep, or cozy rainy days.
Ingredients
- Main Ingredients:
- 2–3 boneless skinless chicken breasts or thighs
- 1 cup long-grain or jasmine rice
- 1 medium onion diced
- 2 celery stalks diced
- 2 carrots diced
- 2–3 garlic cloves minced
- 4 cups low-sodium chicken broth
- 2 tablespoons olive oil or butter
- ½ cup heavy cream or milk
- Salt and black pepper to taste
- Fresh herbs: thyme parsley, or 1 bay leaf
- Optional Additions:
- ½ cup grated Parmesan cheese
- 1 cup frozen peas or corn
- 1 tablespoon lemon juice for brightness
Instructions
- Prepare Chicken:
- Season chicken with salt and pepper. Heat olive oil or butter in a large pot. Sear chicken 3–4 minutes per side until golden but not fully cooked. Remove and set aside.
- Sauté Vegetables:
- In the same pot, sauté onion, celery, and carrots until softened. Add garlic and cook 1–2 minutes until fragrant.
- Cook Rice:
- Stir in rice, coating with vegetables. Add chicken broth and bring to a gentle simmer.
- Add Chicken & Simmer:
- Return chicken to pot. Simmer 15–20 minutes, or until chicken is cooked through and rice is tender. Remove chicken, shred, and return to soup.
- Make Creamy:
- Reduce heat to low. Stir in cream or milk. Season with salt, pepper, and fresh herbs. Optional: blend a portion of the soup for a velvety texture.
- Serve:
- Garnish with parsley or Parmesan. Serve hot with bread or salad.
Notes
- Slightly undercook rice if storing leftovers, as it will continue absorbing broth.
- Add cream gradually to prevent curdling.
- Leftover rotisserie chicken works perfectly.
- Freeze up to 3 months (add cream after reheating for best texture).
- For low-carb, swap rice with cauliflower rice.