The Ultimate Creamy Chicken and Rice Soup Recipe | Comfort in a Bowl
There’s a certain kind of alchemy that happens in a soup pot on a crisp autumn afternoon. It’s more than just ingredients simmering together; it’s a transformation. The moment the savory steam fogs up the kitchen windows, you know you’re home. This Creamy Chicken and Rice Soup is my culinary security blanket. It was born from a desire to bridge the gap between a hearty, labor-intensive stew and a quick, light broth. I wanted the comfort of a classic, with the luxurious feel of something special. The result is this soul-warming bowl, rich with tender chicken and soft rice, that has become my go-to for quiet weeknights and a hero dish for impromptu gatherings.
Why You’ll Love This Soup
Effortless Elegance: It feels indulgent and restaurant-quality, yet it comes together in one pot with simple, straightforward steps.
The Ultimate Comfort Food: This is a hug in a bowl. The creamy broth and soft, familiar textures are deeply soothing, perfect for chilly days or when you need a little culinary TLC.
A Clever Kitchen Trick: By using the flour to create a simple roux right in the pot, you build a rich, velvety base that thickens the soup naturally, without any cream-of-anything cans.
Surprisingly Adaptable: This recipe is a wonderful template. It’s easy to swap ingredients based on what you have, making it a reliable and forgiving dish for any cook.
A Story from the Table
I’ll never forget the first time I served this to my friend’s son, a renowned picky eater whose diet seemed to consist solely of “beige” foods. He eyed the bowl with its colorful carrots and green peas with deep suspicion. After some gentle coaxing, he took a tentative spoonful. Then another. He looked up, a bit surprised, and said, “This is actually good.” The entire table fell silent for a moment before bursting into laughter. It was the highest praise I could have received, a quiet victory for a simple, honest soup.
What Makes It Special
This soup’s magic lies in the thoughtful combination of its core components.
Chicken Thighs: Using thighs instead of breasts guarantees juicy, flavorful bites that won’t dry out during simmering.
The Aromatic Trinity: The base of onion, celery, and carrot (a mirepoix) creates a foundational sweetness and depth that you simply can’t achieve any other way.
A Simple Roux: The three tablespoons of flour cooked with the butter and vegetables is the secret to a beautifully thickened, silky broth that clings to every grain of rice.
Heavy Cream: Added at the end, it provides a luxurious richness and smooth mouthfeel that elevates the entire dish.
Fresh Parsley & Peas: These final additions provide a necessary pop of freshness and color, cutting through the richness and brightening every spoonful.
Making It Happen
Grab your favorite heavy-bottomed pot or Dutch oven—this is a one-pot wonder. Begin by melting the butter over medium heat until it’s foaming slightly. Add your bite-sized chicken pieces, seasoned generously with the salt, pepper, Italian seasoning, and thyme. Let the chicken cook until it’s just lost its pink color, filling your kitchen with a beautiful herby fragrance.
Now, stir in your diced onion, celery, and carrot. You’ll want to cook these until they just begin to soften, about the time it takes for the onions to turn translucent. Toss in the minced garlic and sauté for just one more minute until its aroma blooms—be careful not to let it burn.
This is the crucial step: sprinkle the flour evenly over everything in the pot. Stir constantly for a minute or two to cook off the raw flour taste and coat the chicken and vegetables in a light paste. This is your roux. Now, slowly pour in the chicken broth, stirring as you go to ensure no lumps form. Bring the whole mixture up to a gentle boil.
Once it’s bubbling, add the uncooked rice and the heavy cream. Give it a good stir, then reduce the heat to low, cover the pot, and let it simmer gently for about 15 minutes. You’re waiting for the rice to become tender and soak up all that wonderful flavor.
Finally, turn off the heat. Stir in the frozen peas and the fresh parsley—the residual heat is all they need to warm through. Taste the soup and adjust the seasoning with more salt and pepper if it needs it. Ladle it into bowls, garnish with an extra sprinkle of parsley, and serve immediately.
You Must Know
Don’t Skip the Roux: Taking that minute to cook the flour with the butter and vegetables is non-negotiable. It prevents a raw, pasty flavor and ensures a perfectly thick soup.
Low and Slow Simmer: Once you add the rice and cream, keep the heat at a low simmer. A rolling boil can cause the cream to separate and the rice to become mushy.
The Peas Go Last: Adding the frozen peas at the very end preserves their bright green color and pleasant pop, preventing them from turning dull and mushy.
Taste and Adjust: Always taste your soup right before serving. Broths vary in saltiness, so you will almost certainly need to add a final pinch of salt and pepper to make the flavors sing.
Serving It Right
This soup is a satisfying meal all on its own, perhaps with a thick, crusty slice of sourdough bread for dipping. For a fuller spread, a simple side salad with a sharp vinaigrette provides a refreshing contrast. When it comes to drinks, a crisp, unoaked Chardonnay or a pale ale complements the creamy richness beautifully. For a non-alcoholic option, sparkling water with a squeeze of lemon is perfect.
Make It Different
For a Lighter Version: Substitute the heavy cream with half-and-half or whole milk. For a dairy-free version, use full-fat coconut milk.
Flavor Twists: Add a teaspoon of smoked paprika with the other spices, or stir in a couple tablespoons of lemon juice at the end for a bright, tangy kick.
Ingredient Swaps: No peas? Try chopped spinach or kale. Use quinoa or small pasta like orzo instead of rice (adjust cooking time accordingly). Shredded rotisserie chicken is a fantastic time-saver—just add it at the end to warm through.
Storing Your Soup for Later
Let the soup cool completely before transferring it to airtight containers. It will keep in the refrigerator for up to 4 days. The soup will thicken significantly as it sits due to the rice absorbing the liquid. When reheating, do so gently over low heat on the stovetop, adding a splash of chicken broth or water to bring it back to your desired creamy consistency.
Success Tips
For the best texture, avoid overcooking the rice. It should be tender but still have a slight bite. If you plan on having leftovers, consider cooking the rice separately and adding it to each bowl when serving. This prevents it from becoming overly soft and bloated in the stored soup.
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Yes, you can. However, chicken breasts can dry out more easily. If using breasts, reduce the initial cooking time by a minute or two and be careful not to overcook them during the simmering stage.
My soup is too thick. What should I do?
This is common with leftovers! Simply thin it out with a little extra chicken broth or water when you reheat it until it reaches your preferred consistency.
Can I freeze this creamy chicken and rice soup?
We do not recommend freezing this soup. Cream-based soups can separate and become grainy upon thawing, and the rice will turn unpleasantly mushy.
What kind of rice is best?
Long-grain white rice like Jasmine or Basmati works perfectly. Avoid using quick-cook or minute rice as it will become too soft. Brown rice can be used but will require a longer cooking time and more liquid.
I don’t have Italian seasoning. What can I use?
A simple blend of dried oregano, basil, and a pinch of rosemary will work wonderfully as a substitute.
Recipe Card: Creamy Chicken and Rice Soup
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Servings: 4
Category: Soup
Difficulty: Easy
Cuisine: American
Yield: About 6 cups
Ingredients
3 tablespoons salted butter
1 pound boneless, skinless chicken thighs, fat trimmed, cut into bite-size pieces
2 teaspoons kosher salt
1 teaspoon black pepper
½ teaspoon Italian seasoning
¼ teaspoon dried thyme leaves
1 cup yellow onion, diced (about 1 small onion)
1 cup celery, diced (about 2-3 medium stalks)
1 cup carrot, peeled and diced (about 2-3 medium carrots)
3 cloves fresh garlic, minced
3 tablespoons all-purpose flour
6 cups chicken broth or stock
1 cup long-grain white rice, uncooked
1 cup heavy cream
1 cup frozen green peas
1 tablespoon fresh parsley, chopped
Salt and pepper, to taste
Instructions
In a large pot or Dutch oven, melt butter over medium heat. Add the chicken, salt, pepper, Italian seasoning, and thyme. Cook for 5-7 minutes, until the chicken is no longer pink.
Add the onion, celery, and carrot. Cook for 4-5 minutes until slightly softened. Add the garlic and sauté for 1 more minute until fragrant.
Sprinkle the flour over the mixture and stir to coat. Cook for 1-2 minutes, stirring constantly.
Gradually pour in the chicken broth, stirring continuously to prevent lumps. Increase heat to medium-high and bring to a boil.
Once boiling, stir in the uncooked rice and heavy cream. Reduce heat to low, cover, and simmer for 15 minutes, or until the rice is tender.
Remove from heat. Stir in the frozen peas and fresh parsley. Season with additional salt and pepper to taste. Serve hot.
Notes:
For a time-saving option, use 2-3 cups of diced or shredded rotisserie chicken. Add it in the final step with the peas to warm through.
Leftover soup will thicken in the fridge. Reheat gently with a splash of broth or water to thin.
