Looking for the ultimate comfort food? This creamy chicken and rice soup is rich, hearty, and loaded with tender chicken, vegetables, and jasmine rice. A cozy one-pot meal perfect for chilly nights, easy weeknight dinners, or family favorites.
Creamy chicken and rice soup is more than just a meal—it’s comfort in a bowl. Rich, hearty, and packed with nourishing ingredients, this soup is the kind of dish that turns even the chilliest evening into a warm memory. Whether you’re nursing a cold, craving a family-friendly dinner like our chicken and rice crockpot recipe, or just want a foolproof favorite that’s cozy and crave-worthy, this recipe delivers every time.
I can’t count how many times I’ve made this during Florida’s version of winter (which, let’s be honest, is more like “sweater in the morning” weather). My three kids are obsessed, and I love that it only takes one pot and a handful of simple ingredients. Plus, it’s endlessly adaptable—just like life.
So, grab a spoon and let’s make some magic happen in the kitchen.
Table of contents
Main Ingredients for Creamy Chicken and Rice Soup
Here’s what you’ll need to make a flavorful pot of creamy chicken and rice soup:
- 1 tablespoon olive oil – For sautéing the veggies and building that rich base flavor.
- 1 stick celery, chopped finely – Adds a subtle crunch and earthy freshness.
- 2 medium carrots, peeled & chopped finely – Their natural sweetness balances out the savory flavors.
- 1/2 medium onion, chopped – Brings a depth of flavor that no soup should be without.
- 3 cloves garlic, minced – For that irresistible aroma and punch.
- 3 tablespoons flour – Helps thicken the soup to that perfect creamy consistency.
- 4 cups chicken broth – The heart of the soup. Choose low-sodium if you want more control over seasoning.If you’re craving something with bold Caribbean flavors, try our jerk chicken and rice recipe.
- 1/4 teaspoon Italian seasoning – A mild blend of herbs to boost flavor.
- 3/4 cup uncooked white jasmine rice – It soaks up the broth and adds heartiness.
- 1 cup heavy/whipping cream – For that dreamy, silky texture.
- 1 pound uncooked chicken breasts, cut into bite-sized pieces – The protein that makes this soup a meal.
- Salt & pepper to taste – Always adjust these to your liking.
These ingredients come together to create a bowl that’s rich, satisfying, and full of love.
Additional Ingredients
Want to make your creamy chicken and rice soup even more special? Here are a few extras and swaps that work beautifully:
- Baby spinach or kale – Stir in a handful at the end for added nutrients and color.
- Mushrooms – Add sliced mushrooms with the onions for an earthy twist.
- Parmesan cheese – Sprinkle a little on top just before serving for an extra-savory touch.
- Leftover rotisserie chicken – A great time-saver if you’re in a pinch.
- Vegetable broth – A vegetarian-friendly substitute if you skip the chicken. Want something extra cheesy? You might love our cheesy chicken and rice casserole.
Feel free to use what you have on hand. Cooking should be flexible, like life.
Expert Tips for Perfect Creamy Chicken and Rice Soup
Here are a few things I’ve learned after making this soup more times than I can count:
- Chop veggies evenly – It helps everything cook at the same pace, so nothing ends up too mushy or underdone.
- Use boneless, skinless chicken breasts or thighs – They cook quickly and stay tender. Thighs are especially forgiving if you’re worried about overcooking. Need more ideas for cooking with thighs? Check out our easy chicken thigh and rice recipes.
- Sauté the garlic last – Garlic burns fast! Add it right before the flour, just for 30 seconds.
- Add the rice after boiling – This helps it cook evenly and keeps it from getting mushy too early.
- Stir regularly – Jasmine rice loves to stick to the bottom. Stir often so it doesn’t clump.
- Taste and adjust as you go – Soup is a living, breathing thing. A little more salt? A dash more broth? Trust your gut.
- Leftovers thicken overnight – Don’t be surprised if it turns into more of a stew the next day. Just add a splash of broth or cream when reheating.
Cooking isn’t about being perfect—it’s about feeling your way through and making something with heart.
Recommended Techniques
Want to take your creamy chicken and rice soup to the next level? Keep these tried-and-true techniques in mind:
- Deglaze your pot with a splash of broth after sautéing veggies to grab all those delicious browned bits.
- Simmer gently to avoid overcooking the chicken or breaking down the rice too much.Or if you’re short on time, give our instant pot chicken and rice a try.
- Use a whisk when adding the flour to the pot to prevent lumps.
- Warm the cream slightly before adding to the soup to prevent curdling.
- Let the soup rest for 5–10 minutes before serving—it thickens slightly and flavors meld beautifully.
Step-by-Step Instructions
- In a large pot, heat the olive oil over medium heat. Add chopped celery, carrots, and onion. Sauté for about 5 minutes, or until softened.
- Stir in the minced garlic and cook for 30 seconds, just until fragrant. Sprinkle the flour over the veggies and stir well to coat everything evenly.
- Slowly pour in the chicken broth, stirring constantly to avoid lumps. Add the Italian seasoning and bring the mixture to a gentle boil.
- Stir in the uncooked jasmine rice and chicken pieces. Reduce heat to medium-low and let simmer uncovered for 20–25 minutes, stirring occasionally.
- Once the rice is tender and the chicken is cooked through, pour in the heavy cream. Stir until the soup is creamy and heated through.This creamy texture also works beautifully in dishes like our french onion chicken and rice recipe.
- Season with salt and pepper to taste. Serve warm and enjoy!
Additional Guide
Looking to switch things up a bit? Here are a few ways to tweak your creamy chicken and rice soup:
- Slow Cooker Version: Toss everything (except the cream and rice) into a slow cooker and cook on low for 6–7 hours. Add cooked rice and cream in the last 30 minutes. Or make your life even easier with our collection of slow cooker chicken and rice recipes.
- Instant Pot Shortcut: Sauté veggies using the sauté function, then pressure cook with broth, chicken, and rice for 10 minutes. Stir in cream afterward.
- Make it dairy-free: Swap the cream with full-fat coconut milk or a plant-based alternative.
- Add spice: A pinch of red pepper flakes or a splash of hot sauce can give it a cozy kick.
This soup is like your favorite pair of jeans—it just fits, and you can always style it your way.Feel free to get creative and make it your own!
FAQs about Creamy Chicken and Rice Soup
The easiest way is to stir in heavy cream or whole milk. You can also use a flour or cornstarch slurry to thicken it before adding the dairy.
Panera’s version includes chicken, wild rice, carrots, celery, onions, chicken broth, and a blend of cream and seasonings. It’s similar to this recipe but uses wild rice for a nutty twist.
For a homemade twist, try our Puerto rican chicken soup recipe or Hainanese chicken rice recipe for something globally inspired.
Heavy cream, butter, cheese, or even blending part of the soup can add creaminess. Roux made from flour and fat is another classic thickener.
Not in this recipe! Adding uncooked rice allows it to absorb the broth and develop flavor. Just be sure to simmer gently and stir often.
Conclusion
There you have it—a soul-warming, belly-filling creamy chicken and rice soup that’s as easy to make as it is to love. Whether you’re making it for your family, your neighbors, or just yourself after a long day, this soup brings comfort in every spoonful.
Love fusion flavors? You might enjoy our Mexican chicken and rice recipe or Spanish chicken and rice recipe.
I hope it becomes a staple in your kitchen, just like it has in mine. Got a little leftover bread? Toast it up and dunk it right in. It’s the kind of meal that brings people together—and isn’t that what cooking’s all about?
Thanks for hanging out with me today. If you try this recipe, drop a comment or send a message. I’d love to hear how it turns out!
Warmest wishes,
Creamy Chicken and Rice Soup
Equipment
- Large Pot
- Wooden Spoon
Ingredients
- 1 tbsp olive oil
- 1 stick celery chopped finely
- 2 medium carrots peeled and chopped finely
- 0.5 medium onion chopped
- 3 cloves garlic minced
- 3 tbsp flour
- 4 cups chicken broth
- 0.25 tsp Italian seasoning
- 0.75 cup white jasmine rice uncooked
- 1 cup heavy cream
- 1 lb chicken breasts uncooked, cut into bite-sized pieces
- salt and pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped celery, carrots, and onion. Sauté until vegetables are softened, about 5 minutes.
- Add minced garlic to the pot and cook for 30 seconds until fragrant.
- Sprinkle flour over the vegetables and stir well to coat. Cook for 1-2 minutes to eliminate the raw flour taste.
- Gradually pour in chicken broth while stirring to combine. Add Italian seasoning and bring the mixture to a boil.
- Add uncooked jasmine rice and chicken pieces to the pot. Reduce heat to a simmer and cook for 20-25 minutes, stirring occasionally, until rice is tender and chicken is cooked through.
- Stir in heavy cream and season with salt and pepper to taste. Simmer for an additional 5 minutes until the soup is heated through and creamy.
- Serve hot, garnished with fresh parsley or grated Parmesan if desired.
Notes
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