There’s a certain magic that happens when a simple pot on the stove transforms a handful of humble ingredients into a bowl of pure, unadulterated comfort. For my family, that magic is this creamy chicken and rice soup. I first made it on a relentlessly rainy Tuesday, one of those days where the sky is a constant shade of grey and a chill has settled deep into your bones. The kids were grumpy, my husband was tired from work, and I needed a win—a meal that would feel like a warm hug from the inside out. As the aroma of sautéing onions, carrots, and celery began to fill the kitchen, the mood started to shift. By the time I was stirring in the cream, creating those luscious, silky swirls, I had a small audience. The first spoonful was a revelation. It was rich but not heavy, savory, and packed with tender chicken and perfectly cooked rice. My son, usually my toughest critic, looked up from his bowl with wide eyes and declared, “Mom, this is the best soup… ever.” Since that day, this recipe has become our official “bad day cure,” our go-to for chilly evenings, and the first request when someone is feeling under the weather. It’s more than just a recipe; it’s a bowl of love, and I’m so excited to share it with you.

Why This Is The Very BEST Creamy Chicken and Rice Soup

Before we dive into the pot, let’s talk about what elevates this recipe from just “good” to “the very best.” Many creamy chicken and rice soups can be bland, gloopy, or have mushy, overcooked rice. This recipe has been meticulously tested and refined to avoid those common pitfalls, resulting in a soup that is truly exceptional every single time.

The Perfect Balance of Richness and Flavor

The secret to the creaminess in this soup is a two-part process. We build a deep, savory flavor foundation first with a classic mirepoix (onion, carrots, celery) and aromatic garlic and herbs. Then, right at the end, we introduce heavy cream. By adding it off the heat, we ensure it blends seamlessly into the broth without any risk of curdling or becoming greasy. This method creates a luxurious, velvety texture that coats every piece of chicken and rice, but it’s light enough that it doesn’t overpower the delicate flavors of the chicken and vegetables. It’s rich and satisfying, not heavy and stodgy.

Perfectly Cooked, Fluffy Rice

The number one complaint with chicken and rice soup is mushy, starchy rice that turns the soup into a porridge-like consistency. We solve this by cooking the rice directly in the flavorful chicken broth, but only until it is perfectly al dente. The rice absorbs all that delicious, savory chicken flavor as it cooks, making it far more delicious than rice that is cooked separately in water. We use long-grain white rice, which holds its shape beautifully and releases just the right amount of starch to contribute to the soup’s body without making it gummy.

Tender, Juicy Chicken in Every Bite

We use boneless, skinless chicken breasts (or thighs, for extra flavor!) and poach them directly in the soup base. This gentle cooking method ensures the chicken becomes incredibly tender and juicy. By poaching it whole and then shredding it, we get lovely, rustic pieces of chicken that are far more satisfying than pre-cooked, cubed chicken. The chicken infuses the broth with its flavor, and in turn, the chicken soaks up the flavors of the aromatics and herbs. It’s a symbiotic relationship that creates a truly superior soup.

A True One-Pot Wonder for Easy Cleanup

Despite its gourmet taste, this recipe is designed for real life, which means easy cleanup. Everything from sautéing the vegetables to poaching the chicken and cooking the rice happens in one single Dutch oven or large pot. This not only saves you from a sink full of dishes but also means that every layer of flavor is captured and built upon in that one pot. No flavor is lost, and your weeknight dinner just got a whole lot simpler.

The Ultimate Creamy Chicken and Rice Soup Recipe

This is the complete, step-by-step guide to creating a bowl of soup so good, it will become a permanent fixture in your recipe collection.

Ingredients

Olive Oil: 2 tablespoons, for sautéing.
Yellow Onion: 1 large, finely diced (about 1 ½ cups).
Carrots: 2 large, peeled and diced (about 1 cup).
Celery: 2 large ribs, diced (about 1 cup).
Garlic: 4 cloves, minced.
All-Purpose Flour: ¼ cup. This acts as a thickener to create the soup’s body.
Chicken Broth: 8 cups (64 oz), low-sodium is preferred so you can control the salt level. Use a high-quality broth for the best flavor.
Dried Thyme: 1 teaspoon.
Bay Leaves: 2.
Boneless, Skinless Chicken Breasts: 1.5 lbs (about 2-3 large breasts). You can also use boneless, skinless chicken thighs for a richer flavor.
Long-Grain White Rice: 1 cup, uncooked. Do not use instant or minute rice.
Heavy Cream: 1 cup, at room temperature. For a lighter version, you can use half-and-half.
Fresh Parsley: ¼ cup, freshly chopped for garnish.
Salt: 1 ½ teaspoons, or to taste.
Black Pepper: ½ teaspoon, freshly cracked, or to taste.

Instructions

Sauté the Aromatics: Place a large Dutch oven or heavy-bottomed pot over medium heat. Add the olive oil. Once shimmering, add the diced onion, carrots, and celery (the mirepoix). Sauté for 8-10 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent. Do not rush this step; this is where the foundational flavor of your soup is built.
Bloom the Aromatics and Create the Roux: Add the minced garlic and dried thyme to the pot. Cook for another minute until the garlic is fragrant. Sprinkle the all-purpose flour over the vegetables. Stir continuously for 1-2 minutes to cook out the raw flour taste. This flour and vegetable mixture is called a roux, and it will help to thicken the soup.
Deglaze and Build the Broth: While stirring, slowly pour in about 1 cup of the chicken broth. Scrape the bottom of the pot with your wooden spoon to release any browned bits of flavor (this is called deglazing). Once the mixture is smooth, slowly whisk in the remaining 7 cups of chicken broth.
Poach the Chicken: Add the bay leaves to the pot. Carefully place the whole chicken breasts into the broth. Increase the heat to bring the soup to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Shred the Chicken & Cook the Rice: Carefully remove the cooked chicken breasts from the pot and place them on a cutting board. While the chicken cools slightly, add the uncooked long-grain white rice to the simmering broth. Stir well, cover the pot, and let it simmer on low for 15-20 minutes, or until the rice is tender. While the rice is cooking, use two forks to shred the chicken into bite-sized pieces.
Combine and Add Creaminess: Once the rice is cooked, turn off the heat. Remove and discard the bay leaves. Stir the shredded chicken back into the soup. Very slowly, pour the room-temperature heavy cream into the pot, stirring gently to combine. It’s important to do this off the heat to prevent the cream from curdling.
Final Seasoning and Garnish: Stir in the freshly chopped parsley. Taste the soup and season generously with salt and freshly cracked black pepper until the flavors pop. Let the soup sit for 5 minutes for the flavors to meld together. Serve hot and enjoy.

Nutrition Facts

Servings: 8
Calories per serving: Approximately 460 kcal

Disclaimer: The nutritional information provided is an estimate and can vary based on the specific ingredients and brands used.

Preparation Time

Understanding the time commitment helps you plan your cooking, making the experience more enjoyable and stress-free.

Prep Time: 15 minutes (for dicing vegetables)
Cook Time: 50 minutes
Total Time: 1 hour and 5 minutes

How to Serve This Masterpiece of a Soup

Serving this soup is about enhancing the cozy, comforting experience. Think about textures, temperatures, and complementary flavors.

Garnishes are Key: A plain bowl of soup is fine, but a garnished one is an event.
- Fresh Herbs: A sprinkle of extra chopped fresh parsley or chives adds a burst of freshness and color.
- Cracked Black Pepper: A generous grind of fresh black pepper adds a touch of spice.
- Crunchy Toppings: Homemade croutons, crispy fried onions, or even some crumbled bacon add a fantastic textural contrast.
- A Drizzle of Fat: A small swirl of extra-virgin olive oil or a tiny pat of butter melting on top can add another layer of richness.
- Cheese: A small amount of grated Parmesan or Pecorino Romano cheese can add a wonderful salty, umami kick.
Perfect Pairings: Make it a complete, hearty meal with these classic accompaniments.
- Crusty Bread: This is non-negotiable! A warm, crusty baguette, sourdough, or simple dinner rolls are perfect for sopping up every last drop of the creamy broth.
- Gourmet Grilled Cheese: Elevate the classic soup-and-sandwich combo. A grilled cheese with sharp cheddar and Gruyere on sourdough bread is the ultimate partner.
- Simple Green Salad: A light, crisp salad with a simple vinaigrette provides a fresh, acidic contrast that cuts through the richness of the soup, cleansing the palate between bites.

5 Additional Tips for Absolute Soup Perfection

These small adjustments and bits of knowledge can take your soup from great to unforgettable.

Embrace Room Temperature Cream: This is the most critical tip for a flawlessly creamy, non-curdled soup. Cold cream hitting a hot broth can “shock” the dairy, causing it to separate or curdle. Let your cream sit on the counter for at least 20-30 minutes before you’re ready to use it. If you forget, you can temper it: place the cream in a bowl, and slowly whisk in a ladleful of the hot soup broth. Once combined, you can safely pour this tempered mixture back into the main pot.
The Rotisserie Chicken Shortcut: For an even faster weeknight version, a store-bought rotisserie chicken is your best friend. Skip the poaching step entirely. Simply shred the meat from one rotisserie chicken (you’ll need about 3-4 cups of shredded meat) and add it to the soup along with the cooked rice at the end. Bonus: You can use the chicken carcass to make a fantastic homemade broth for next time!
Don’t Be Shy With Seasoning: An under-seasoned soup is a sad soup. Broth, chicken, and rice are all blank canvases that need salt and pepper to come alive. Be sure to taste the soup at the very end, after all the ingredients are combined, and adjust the seasoning. It will likely need more salt than you think. The flavor should be bold and savory, not bland.
Control the Thickness: This soup will naturally thicken as it cools because the rice will continue to absorb liquid. If your soup becomes thicker than you’d like upon reheating, simply stir in a splash of chicken broth until it reaches your desired consistency. Conversely, if you prefer an even thicker soup initially, you can make a small slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water and stirring it into the simmering soup before you add the cream.
Fresh Herbs Make a World of Difference: While dried thyme is perfect for building the soup’s base flavor during the long simmer, finishing with fresh parsley is a game-changer. The fresh herbs add a vibrant, clean flavor and a pop of bright green color that cuts through the richness and wakes up the entire dish. Fresh dill or fresh thyme would also be wonderful additions.

Frequently Asked Questions (FAQ)

Here are answers to some of the most common questions about making this creamy chicken and rice soup.

1. Can I make this soup dairy-free?
Absolutely! To make a dairy-free version, you can substitute the heavy cream with a can of full-fat coconut milk. It will add a very subtle coconut flavor that pairs surprisingly well with the chicken and herbs. For a more neutral option, you can create a “cashew cream” by soaking 1 cup of raw cashews in hot water for 30 minutes, then blending them with ½ cup of fresh water until completely smooth. Use this in place of the heavy cream. You would also need to substitute the butter with a vegan butter alternative or more olive oil.

2. Can I use brown rice or wild rice instead of white rice?
You can, but it requires a change in method. Brown rice and wild rice take much longer to cook (40-50 minutes) than white rice and absorb liquid differently. If you cook them directly in the soup for that long, the vegetables will become overly mushy. The best approach is to cook the brown or wild rice separately according to its package directions. Then, simply add the desired amount of cooked rice to the individual bowls right before serving. This keeps every component perfectly cooked.

3. My soup seems too thick (or too thin). How can I fix it?
This is an easy fix!

If it’s too thick: The rice has likely absorbed a lot of the broth, which is normal. Simply stir in additional chicken broth, a little at a time, until the soup reaches your preferred consistency. Be sure to taste and re-season with salt and pepper if you add a significant amount of broth.
If it’s too thin: The easiest way to thicken it further is with a cornstarch slurry. In a small bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth. While the soup is at a gentle simmer (before adding the cream), slowly whisk the slurry into the pot. Let it simmer for a minute or two to thicken up.

4. Can I add other vegetables to this soup?
Yes, this soup is a fantastic base for more veggies! Feel free to add about 1 cup of other vegetables along with the mirepoix. Some great additions include:

Mushrooms (sauté them first to develop their flavor)
Green beans (cut into 1-inch pieces)
Corn (frozen or fresh)
Peas (add them in the last 5 minutes of cooking)
Chopped spinach or kale (stir it in at the very end until it wilts)

5. What is the best way to store and reheat leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 4 days. Be aware that the soup will thicken considerably as the rice absorbs more broth. To reheat, place the desired amount in a saucepan over medium-low heat. Add a generous splash of chicken broth to thin it back out to its original consistency, and stir occasionally until it’s warmed through. Microwaving also works, but reheating on the stovetop gives you better control over the consistency. I do not recommend freezing this soup, as the cream can separate and the rice can become very soft upon thawing, altering the texture significantly.

BEST Creamy Chicken and Rice Soup Recipe