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Creamy Chicken and Rice Soup Recipe

ByCaroline
Jump to Recipe· 4.6 from 11 reviews

If you’re craving something both comforting and downright delicious, you’re in for a treat with this Creamy Chicken and Rice Soup Recipe. It’s the kind of meal that feels like a warm hug on a chilly day—rich, hearty, and bursting with flavors that just sing together. I’ve made this soup countless times, tweaking the seasoning here and there, and every time it comes out just right. Stick around, because I’m about to share everything you need to know to nail this fan-freaking-tastic recipe in your own kitchen!

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Why This Recipe Works

  • Perfectly seasoned chicken: The blend of Italian seasoning, mustard powder, paprika, and a touch of chili flakes gives the chicken a subtle kick that wakes up every bite.
  • Creamy texture from scratch: Using half-and-half and flour creates that luscious creaminess without needing heavy creams or thickeners.
  • Rice cooks in the soup: Cooking rice directly in the broth absorbs the flavors and naturally thickens the soup for an indulgent, rich finish.
  • Balanced layers of flavor: Fresh herbs like thyme and rosemary add aromatic notes that make the soup stand out from the usual chicken and rice fare.
Creamy Chicken and Rice Soup, Chicken and Rice Soup, hearty chicken soup, comforting chicken soup recipe, creamy chicken soup - A close-up view of a thick, creamy soup cooked in a white inside, blue outside large pot with two handles, showing a smooth, light yellow base with visible small chunks of orange carrots, pale green celery, and light beige chicken pieces scattered throughout. The soup has specks of black pepper and herbs evenly mixed in, giving it texture and depth. The pot is placed on a white marbled surface, with a small dish of grated cheese blurred in the background. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Each ingredient in this Creamy Chicken and Rice Soup Recipe plays a starring role to build up layers of flavor and texture. I always opt for fresh herbs whenever possible—they make a big difference! Also, picking boneless, skinless chicken thighs keeps the meat tender and juicy.

Creamy Chicken and Rice Soup, Chicken and Rice Soup, hearty chicken soup, comforting chicken soup recipe, creamy chicken soup - Flat lay of boneless, skinless chicken thighs cut into bite-sized pieces in a simple white ceramic bowl, a small mound of kosher salt crystals on a white ceramic dish, a small white ceramic bowl with Italian seasoning blend, a small white ceramic bowl containing bright yellow mustard powder, a small white ceramic bowl filled with deep red paprika, a small white ceramic bowl with crushed red chili flakes, a few tablespoons of unsalted butter on a white ceramic plate, a medium yellow onion halved and diced on a white ceramic dish, three peeled and diced large carrots arranged neatly on a white ceramic plate, three stalks of fresh celery diced on a white ceramic dish, four whole fresh garlic cloves unpeeled on a white ceramic plate, fresh thyme sprigs, fresh rosemary sprigs both placed side by side on a white ceramic dish, a small heap of all-purpose flour on a white ceramic plate, a small white ceramic bowl filled with clear chicken broth, a small white ceramic bowl with creamy half and half, a small white ceramic bowl with dark soy sauce, a small white ceramic bowl with bright red hot sauce, a small pile of uncooked long grain white rice on a white ceramic plate, a wedge of Parmesan cheese with a small mound of cracked black peppercorns and fresh sprigs of parsley arranged gracefully on a white ceramic plate, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Chicken thighs: These stay juicy and tender after simmering, unlike chicken breast which can dry out.
  • Kosher salt: Essential for seasoning everything evenly — don’t skimp.
  • Italian seasoning: Brings a blend of classic herbs that pair perfectly with chicken.
  • Mustard powder: Adds a subtle warmth and depth without being overpowering.
  • Paprika: Gives a mild smoky flavor and gorgeous color.
  • Chili flakes: Just enough heat to keep it exciting without overwhelming the creaminess.
  • Unsalted butter: The base fat to saute the veggies, adding richness without extra salt.
  • Yellow onion: A sweet, flavorful foundation when sautéed.
  • Carrots and celery: Classic aromatics that add sweetness, texture, and depth.
  • Garlic: Punctuates every bite with its unmistakable essence.
  • Fresh thyme and rosemary: Fresh herbs bring brightness and complexity — dried won’t do the same justice here.
  • All-purpose flour: Helps thicken the soup naturally as it cooks.
  • Chicken broth: The flavorful liquid base; I prefer low-sodium to control saltiness.
  • Half and half: Adds creamy richness with less heaviness than cream.
  • Soy sauce: Unlikely but essential secret ingredient for umami depth.
  • Hot sauce: A little zing that brightens the whole bowl.
  • Long grain white rice: Cooks perfectly in the soup, absorbing flavors without turning mushy.
  • Parmesan cheese, black pepper, fresh parsley (garnishes): These finish the soup with savory, fresh, and peppery notes that keep each spoonful interesting.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how adaptable this Creamy Chicken and Rice Soup Recipe is. Over time, I’ve played with swapping herbs, adjusting heat levels, and even adding veggies to make it feel fresh every time I make it. Don’t hesitate to tailor this recipe based on what you love or what’s sitting in your fridge.

  • Variation: I sometimes add frozen peas or corn towards the end for a pop of color and sweetness. It’s a great way to sneak in extra veggies with zero fuss.
  • Spice Level: If you’re not into heat, reduce the chili flakes and hot sauce, or skip entirely. I dial it up when I want a bit more excitement.
  • Dairy-Free Option: For a dairy-free twist, swap half-and-half for coconut milk and use olive oil instead of butter. The soup stays creamy and comforting.
  • Rice Alternative: I’ve tried using quinoa here for a protein boost, but cooking times vary – keep an eye on it!

Step-by-Step: How I Make Creamy Chicken and Rice Soup Recipe

Step 1: Season the chicken with love

Start by tossing your bite-sized chicken thighs in the kosher salt, Italian seasoning, mustard powder, paprika, and chili flakes. I find this step crucial because it lets the chicken soak up the spices upfront, which translates into juicy, flavorful bites later. Set this mixture aside as you prep the veggies.

Step 2: Sauté your soup base

Melt the butter in a large pot over medium heat. Into the butter, add diced onions, carrots, and celery with a pinch of kosher salt. Stir occasionally for about 5-7 minutes until the veggies are soft and fragrant. Then toss in the garlic, stirring for just another 30 seconds so it doesn’t burn but releases its aroma.

Step 3: Brown the chicken and add herbs

Add the seasoned chicken to the pot and cook until it’s no longer pink on the outside. Stir in fresh thyme and rosemary, which instantly elevate the flavor with a wonderful herbal freshness.

Step 4: Thicken the soup base

Sprinkle the flour over the chicken and vegetables and stir well to coat everything evenly. This step helps thicken the soup naturally once the liquids are added, giving you that creamy texture without needing extra thickening agents.

Step 5: Time to simmer with broth and rice

Slowly pour in your chicken broth, half-and-half, soy sauce, and hot sauce while stirring continuously. Then add the uncooked long grain white rice and give everything a good stir. Turn up the heat to bring the soup to a gentle boil, then reduce to low and simmer for 15-20 minutes, stirring frequently to prevent the rice from sticking to the bottom. The rice will absorb the broth and thicken your soup beautifully.

Step 6: Final seasonings and garnishes

Give the soup a taste and adjust salt, pepper, or hot sauce to your liking. Then ladle it into bowls, finishing with shaved Parmesan, fresh parsley, and a crack of black pepper for that final touch of love.

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Tips from My Kitchen

  • Season Early: Seasoning the chicken before cooking gives it time to absorb the flavors, making every bite delicious.
  • Don’t Skip Stirring: When cooking the rice in the soup, frequent stirring prevents it from sticking and burning at the bottom.
  • Use Fresh Herbs: Fresh thyme and rosemary add a brightness that dried herbs just can’t replicate in this soup.
  • Control Thickness: Since rice absorbs a lot of liquid, add extra broth or water as needed when reheating to keep the soup from getting too thick.

How to Serve Creamy Chicken and Rice Soup Recipe

Creamy Chicken and Rice Soup, Chicken and Rice Soup, hearty chicken soup, comforting chicken soup recipe, creamy chicken soup - Three white bowls filled with creamy chicken rice soup, placed on a white marbled surface. Each bowl shows a thick, light beige broth with chunks of cooked chicken, small orange carrot pieces, and soft rice grains. The soup is topped with green chopped parsley and thin shards of pale cheese. One bowl features a sprig of rosemary for garnish. The textures are creamy and smooth with bits of vegetables and meat distributed evenly. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I adore topping this soup with freshly shaved Parmesan because it melts beautifully into the warm broth, adding a nutty, salty layer. A sprinkle of fresh parsley brightens it up visually and flavor-wise, and a few grinds of black pepper provide a nice bite with each spoonful. These garnishes bring the whole bowl together.

Side Dishes

To round out this meal, I often serve crusty bread or warm garlic rolls alongside. A simple crisp green salad with a light vinaigrette balances the richness of the soup, making for a satisfying, well-rounded dinner.

Creative Ways to Present

For special occasions, I like serving this soup in hollowed-out mini pumpkins or large, sturdy bread bowls—it’s cozy and a bit theatrical! Adding microgreens on top or a drizzle of infused chili oil can elevate the presentation and flavor profile effortlessly.

Make Ahead and Storage

Storing Leftovers

When I stash leftovers, I let the soup cool completely before transferring it to airtight containers. It keeps well in the fridge for up to 4 days—perfect for a quick, comforting lunch or dinner later in the week.

Freezing

I’ve frozen this soup successfully by portioning it into freezer-safe containers. Just be sure to leave some headspace because the rice tends to absorb liquid and the soup thickens when frozen. It re-heats beautifully and makes for an easy meal when you’re short on time.

Reheating

To reheat, I gently warm the soup on the stove over low heat, adding a splash of broth or water to loosen the texture if it’s gotten too thick. Stir frequently to heat evenly and avoid scorching. Microwave works in a pinch, but stovetop reheating keeps it tasting freshly made.

FAQs

  1. Can I use chicken breasts instead of thighs in this Creamy Chicken and Rice Soup Recipe?

    You can absolutely use chicken breasts, but keep in mind they cook faster and can dry out more easily. To avoid this, add them later in the cooking process or simmer gently until just cooked through. Thighs just naturally stay juicier, which is why I prefer them for this soup.

  2. Is this soup gluten-free?

    Not as-is, because the recipe uses all-purpose flour to thicken the soup. That said, you can swap the flour for a gluten-free alternative like cornstarch or a gluten-free flour blend—just add it gradually and whisk it in to avoid lumps.

  3. Can I make this soup in a slow cooker?

    Slow cooking is possible, but I recommend a few adjustments. Sauté the veggies and chicken first to develop flavor, then transfer to the slow cooker with broth and seasonings. Add rice near the end of cooking (last 30-40 minutes) to prevent it from becoming mushy.

  4. How can I adjust the soup to make it spicier or milder?

    Adjust the chili flakes and hot sauce according to your heat preference. Start with smaller amounts if you’re unsure, then increase as you go. For milder soup, you can omit the chili flakes and use just a hint of hot sauce or none at all.

Final Thoughts

This Creamy Chicken and Rice Soup Recipe is one I keep coming back to because it’s just so reliably comforting and delicious. It feels like homemade magic, especially as the rice soaks up all those cozy, savory flavors. Whether you’re nursing a cold, feeding a crowd, or just craving something soothing, this soup delivers every single time. Give it a try—you’ll likely find yourself making it on repeat just like I do!

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Creamy Chicken and Rice Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 11 reviews
  • Author: Caroline
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 10 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
Print Recipe

Description

This Creamy Chicken and Rice Soup is a comforting and hearty dish featuring tender chicken thighs, fresh vegetables, and perfectly cooked rice in a rich, creamy broth seasoned with herbs and a touch of heat. Ideal for a cozy dinner, this soup balances flavorful spices with creamy textures for a satisfying meal.

Ingredients

Chicken and Seasoning

  • 1 1/2 lb. boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 tsp. kosher salt
  • 1 tsp. Italian seasoning
  • 1/4 tsp. mustard powder
  • 1/4 tsp. paprika
  • 1/4 tsp. chili flakes

Vegetables and Herbs

  • 3 Tbsp. butter, unsalted
  • 1 medium yellow onion, diced
  • 3 large carrots, peeled and diced
  • 3 stalks celery, diced
  • 4 cloves garlic, minced
  • 1 Tbsp. fresh thyme, chopped
  • 1 Tbsp. fresh rosemary, chopped

Liquids and Others

  • 1/4 cup all purpose flour
  • 6 cups chicken broth
  • 1 cup half and half
  • 1 Tbsp. soy sauce
  • 1 Tbsp. hot sauce
  • 1 cup long grain white rice, uncooked
  • Salt and pepper, to taste

Garnish

  • Parmesan cheese
  • Black pepper
  • Fresh parsley

Instructions

  1. Season the Chicken: Place the diced chicken pieces in a medium-sized mixing bowl. Add the kosher salt, Italian seasoning, mustard powder, paprika, and chili flakes. Stir well to coat the chicken evenly. Set aside to marinate briefly.
  2. Sauté Vegetables: Heat a large Dutch oven or soup pot over medium heat. Melt the unsalted butter, then add diced onions, carrots, and celery. Sprinkle with a pinch of kosher salt and sauté, stirring occasionally, for 5 to 7 minutes until vegetables soften. Add the minced garlic and stir for an additional 30 seconds until fragrant.
  3. Cook Chicken and Add Herbs: Add the seasoned chicken pieces to the pot. Cook until no longer pink in the center, stirring occasionally. Stir in the fresh thyme and rosemary, mixing to combine flavors.
  4. Add Flour: Sprinkle the all-purpose flour over the chicken and vegetables in the pot. Stir thoroughly to coat everything evenly, which will help thicken the soup later.
  5. Add Liquids and Rice: Slowly pour in the chicken broth, half and half, soy sauce, and hot sauce while stirring continuously. Add the uncooked long grain white rice and stir to distribute it evenly. Increase the heat to medium-high to bring the soup to a boil.
  6. Simmer the Soup: Once boiling, reduce heat to low and let the soup simmer uncovered for 20 minutes or until the rice is fully cooked and the soup has thickened. Stir frequently to prevent rice from sticking to the bottom of the pot. Adjust thickness by adding more broth or water if needed.
  7. Season and Serve: Taste the soup and adjust seasoning with additional salt, pepper, or hot sauce as desired. Ladle the soup into bowls and garnish with shaved Parmesan cheese, fresh parsley, and a sprinkling of black pepper. Serve warm and enjoy.

Notes

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Thickening: Rice absorbs liquid and thickens the soup; add more broth or water when reheating to achieve desired consistency.
  • Herbs: Fresh thyme and rosemary can be substituted with 1 teaspoon each of dried herbs if fresh is unavailable.
  • Hot Sauce: Adjust the amount of hot sauce based on your preferred spice level.
  • Rice: Using long grain rice prevents the soup from becoming too sticky or mushy.

Nutrition

  • Serving Size: 1 cup
  • Calories: 320 kcal
  • Sugar: 4 g
  • Sodium: 700 mg
  • Fat: 14 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 22 g
  • Fiber: 2 g
  • Protein: 28 g
  • Cholesterol: 95 mg

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