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Creamy Chicken Rice Soup Recipe

Satisfy your comfort food cravings with this ridiculously creamy chicken rice soup!

It’s rich, hearty, and fully loaded with goodness, color, and texture.

Creamy Chicken Rice Soup in a Bowl with Carrots and Celery
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This cheerful mix of rice, chicken, and veggies in a thick and creamy broth is just what you need on a chilly night.

Whether you’re feeling cold, sick, blue, or just plain hungry, you can count on this soup to brighten your day.

And it’s so cozy and comforting, you might not believe it comes together in one pot.

Better yet, it’s ready in just 30 minutes!

So make this creamy chicken rice soup tonight. You won’t regret it.

Easy Creamy Chicken and Rice Soup Recipe

This creamy chicken rice soup is a delicious and easy lunch or dinner the whole family will love.

Between the hearty rice, savory chicken, and creamy broth, it’s basically happiness in a bowl.

It’s the kind of soup no one can say no to – kids and picky eaters included.

Complete with grains, protein, and veggies, it’s also a complete meal in one.

Easy? Check.

Hearty? You bet.

Delicious? Absolutely.

What more can you ask for?

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Warm and Creamy Chicken and Wild Rice Soup

Ingredients

Not only is this recipe easy, but it also only calls for a few pantry staples. Here’s what you’ll need:

  • Carrots, Celery, Onion – In the Chef world, this is called mirepoix, and it’s a classic trio that serves as the base for many soups and stews.
  • Garlic – I say half a teaspoon in the recipe card, but feel free to add as much as your heart desires!
  • Canola Oil – For sautéing the vegetables.
  • Uncooked Rice – I use Jasmine rice because I like the fragrance and nutty flavor. But you can also try other varieties, like brown or wild rice. Just be sure to add more liquid to the soup and cook it a little longer.
  • Dried Basil And Pepper – For more flavor.
  • Chicken Broth – Broth serves as the savory base of the soup. Feel free to use homemade broth if you have it, but any good-quality store-bought broth will do.
  • Evaporated Milk – To add richness and creaminess to the soup.
  • All-Purpose Flour – To thicken the soup. It creates a rich and creamy soup with the broth and milk.
  • Chicken Breast – You’ll need cooked and sliced chicken or shredded rotisserie chicken for added flavor.
Creamy Chicken Rice Soup Garnished with Fresh Celery Leaves

How to Make Creamy Chicken Rice Soup

The most work you have to do for this recipe is to peel and chop the veggies. From there, it’s just a matter of measuring and stirring!

1. Chop the veggies.

You’ll need a carrot, celery stalks, an onion, and as much garlic as you like.

And if you want to speed up the prep (after peeling), use a food processor. Just pulse everything a couple of times, and it should be roughly chopped.

Easy peasy.

2. Sauté the vegetables.

Heat some oil in a large saucepan over a medium-high flame.

Then add the chopped carrots, celery, and onions, and cook for about 5 minutes, or until the onions have turned translucent.

Add the garlic and cook for 1 minute more.

3. Add the remaining ingredients.

Stir the uncooked rice, seasonings, and chicken broth into the saucepan, then bring the mixture to a boil.

When it starts to boil, lower the heat and put the lid on. Then, let the soup simmer for 15 minutes or until the rice is tender.

4. Thicken the broth.

Whisk the milk and flour into a slurry, then pour it into the soup and stir.

Continue stirring and bring the mixture back to a boil. It should thicken up in about 2 minutes.

5. Add the chicken, serve, and enjoy.

Add the pre-cooked chicken cubes and cook for 1-2 more minutes. Then, spoon the soup into bowls and enjoy!

Tips for the Best Creamy Chicken Rice Soup

I know this recipe is super straightforward, but here’s a few tips to guarantee success:

  • Use leftover rice to speed things up. Simply add it to the pot in the last few minutes of cooking. Just keep in mind any flavor in the rice will seep into the soup, so it’s best to use plain or herbed.
  • Speed things up further with leftover rotisserie chicken. Just shred it and add it to the soup at the last 5 minutes of cooking.
  • Feel free to adjust the amount of rice depending on how thick you like your soups. Use less if you want a soupier soup, and more if you prefer it rich and creamy.
Rich and Creamy Chicken Rice Soup in a Blue Bowl

Frequently Asked Questions

Is this soup healthy?

Well, think about its components. It’s got vegetables, protein, grains, and fat.

So basically, it has all the necessary nutrients your body needs to function well!

That said, it does contain evaporated milk, which is high in fat. But overall, it’s pretty healthy.

Can I make it even healthier?

Absolutely. Just swap out the white rice for brown, and you’ll have an even healthier meal.

Just keep in mind that brown rice absorbs more liquid and takes longer to cook. That means you’ll need to adjust the liquid ingredients and cooking time.

Also, you can leave out the evaporated milk or switch it out for something healthier, e.g., non-fat or dairy-free milk.

Though it won’t be as thick, it’ll be healthier.

And if you’re gluten-free, replace the flour with arrowroot flour, and you’re all set.

Do I have to cook the rice before adding it to the soup?

Nope. It’s important to cook the rice in the broth so it absorbs all the flavors.

That said, you can speed up the cooking time and use leftover rice if you want to.

What can I serve with chicken rice soup?

You can’t go wrong with crust bread on the side of any soup! But I love garlic bread and soft dinner rolls too.

Or, if you like a light contrast to the rich and heavy soup, make a quick and refreshing salad.

The soup already has chicken in it, but for an extra dose of protein, pair it with buttered mushrooms.

How do I thicken chicken rice soup?

I doubt you’ll encounter this problem because the rice in the soup does a great job of absorbing liquid.

And you’ll add flour to the mix, which thickens as it cooks.

But if you want it even thicker, add another tablespoon of flour – no more than that, though, as it will affect the flavor.

Can I freeze chicken rice soup?

Unfortunately, no. This soup has milk in the broth, which will separate once frozen and thawed.

Also, rice doesn’t always freeze well. So it’s best to keep and eat it fresh.

What variations can I make with this soup?

  • Add more substance with vegetables such as potatoes, peas, and corn or chopped greens like kale, cabbage, or spinach.
  • For a more flavorful soup, use chicken thighs instead of breasts.
  • Experiment with spices and seasonings, such as Italian seasoning, thyme, turmeric, or cayenne pepper.
  • Make it richer with grated Parmesan or shredded sharp cheddar.

How to Store Creamy Chicken Rice Soup

Allow leftovers to cool completely to room temperature, transfer them to an airtight container, and refrigerate for 3 to 4 days.

Bear in mind the longer the soup sits, the thicker it gets. That’s because the rice will keep absorbing the broth as time goes by.

So, you’ll need to add some liquid when reheating, like broth or milk.

Add it all to a saucepan and heat on low-medium until it’s hot. Add the extra liquid as needed.

Note: because it contains milk and rice, this soup does not freeze well.

More Soup Recipes You’ll Love

Chicken Pot Pie Soup
Copycat O’Charley’s Loaded Potato Soup
Sweet Potato Soup
Green Chili Chicken Soup
7-Can Soup

Creamy Chicken Rice Soup

Servings

4

servings
Prep time

10

minutes
Cooking time

20

minutes
Calories

312

kcal

Satisfy your comfort food cravings with this ridiculously creamy chicken rice soup! It’s rich, hearty, and fully loaded with goodness, color, and texture.

Ingredients

  • 1 tablespoon canola oil

  • 1 medium carrot, chopped

  • 1 celery rib, chopped

  • 1/2 cup chopped onion

  • 1/2 teaspoon minced garlic

  • 1/3 cup uncooked long-grain rice

  • 3/4 teaspoon dried basil

  • 1/4 teaspoon pepper

  • 2 (14.5 ounce) cans reduced-sodium chicken broth

  • 3 tablespoons all-purpose flour

  • 1 (5-ounce) can evaporated milk

  • 2 cups cubed cooked chicken breast

Instructions

  • Warm the oil in a large, tall saucepan over medium-high heat.
  • Add the chopped carrots, celery, and onion and stir for 5 minutes, or until tender. Then add the garlic and cook for 1 more minute.
  • Add the rice, basil, pepper, and chicken broth, stir the mixture, and bring it to a boil.
  • Reduce the heat, cover the pan with a lid, and let it simmer for 15 minutes (or until the rice is cooked).
  • While the soup cooks, mix the flour into the milk until smooth. Then, add the slurry to the soup and bring the mixture back up to a boil.
  • Stir the soup until it thickens, add the cooked chicken, and cook for another 1-2 minutes. Serve and enjoy!
Creamy Chicken Rice Soup

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author avatar
Kim - InsanelyGood
Hey there! I'm Kim. I love running, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple :)

6 thoughts on “Creamy Chicken Rice Soup Recipe”

  1. I didn’t see anywhere about the chicken broth amount, it just said
    “2 reduced sodium chicken broth”
    Is that 2 15oz cans or 2 qt boxes?
    I will be making it for 36 Quilters @ a retreat!
    Please help me out.

    Reply
    • Hi Cathy, thanks for catching that!
      It's a small typo.
      You'll need 2 (14.5 ounce) cans of reduced-sodium chicken broth 🙂

      Reply
  2. The quantity of chicken just states:
    2 reduced sodium chicken broth.
    2 what? Cups, containers, ??? What is the quantity please?

    Reply

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