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This Creamy Chicken and Rice Soup is like comfort in a bowl. It’s easy to make, packed with delicious flavor, and the perfect way to warm up on a cold winter day!

There are certain times that just call for SOUP… and here in Wisconsin, January and February are definitely those times. Even though I’ve lived here my whole life, I’m pretty sure I’ll never get used to the cold. Or to how long it lasts. But there are some good things about it… namely… soup!

I’m always up for a delicious bowl of soup, and there’s something about this Creamy Chicken and Rice Soup that just hits different. It’s like Chicken Noodle, but honestly so much better. Because it’s thick and creamy and hearty. Basically the perfect cold weather combo… like Creamy Chicken & Rice Casserole in a bowl!

Which is probably why I’ve been making it on repeat all winter long! And also why everyone who has tried it has LOVED it. You can’t go wrong with the chicken and rice soup combo, and when you add in fresh vegetables and the perfect seasonings, it’s one of those things you could eat every day. And just might!

what you’ll need for this recipe

Rice – I used 1 1/4 cups of long grain white rice, which I love for its comfort and simplicity. It’s also something most people have in their pantry. You can feel free to substitute brown rice or a wild rice blend.

Vegetables – 2 cups each of chopped carrots, celery, and onion. I also used 3 cloves of fresh minced garlic, which you can feel free to adjust according to taste.

Chicken broth – 8 cups of chicken broth or stock.

Chicken – 6 cups of cooked, shredded chicken. I used rotisserie chicken for the sake of convenience. You can use any type of chicken you have on hand.

Butter & flour – Equal parts butter and flour act as a thickener in this soup. I used salted butter and all purpose flour, 1/2 cup of each.

Seasonings – A combination of thyme, marjoram, salt & pepper gives this soup delicious flavor without overpowering. Substitute Italian seasoning for the thyme & marjoram or add a bay leaf for flavor.

Milk – Milk adds creaminess to this soup. I used a combination of 2% milk and heavy cream, but you can also substitute whole milk for a similar result.

how to make creamy chicken & rice soup

Cook the rice. Cook the rice according to package instructions. If you’re using long grain white rice, 1 1/4 cups of uncooked rice will yield between 3-4 cups cooked rice.

Sauté the vegetables in butter. While the rice is cooking, melt the butter in a large soup pot. (This Lodge Dutch Oven is my absolute favorite!) Add the chopped vegetables, season with salt & pepper, and sauté for 5 minutes. Add the minced garlic and sauté until fragrant.

Add the flour. Stir in the flour, reduce the heat to low and cook for 5 minutes, stirring regularly.

Add the broth, chicken, seasonings and cooked rice. Add the chicken broth, chicken, thyme, marjoram, salt, pepper, and cooked rice. Bring the mixture back to a boil, boil for 2-3 minutes. Vegetables should be tender.

Stir in the milk. Reduce the heat to low, stir in the milk and cream, and simmer until ready to serve.

Recipe Variations

Use brown rice, wild rice, or any type of rice you have on hand
Add additional veggies, such as broccoli or cauliflower
Add a squeeze of fresh lemon juice for brightness and flavor
Substitute Italian seasoning blend for the thyme and marjoram
Add your favorite fresh herbs, such as fresh parsley, oregano, rosemary, or bay leaf
Give it a spicy kick with a sprinkle of cayenne pepper
Substitute extra chicken broth for the milk to make dairy-free Chicken and Rice Soup!

storing & reheating

Leftovers can be stored in a covered container in the refrigerator for up to 4 days. To reheat, transfer the soup to a saucepan and heat on medium heat, stirring regularly, until warmed through. You can also reheat individual portions in the microwave, stopping in intervals to stir.

More Soup Recipes You’ll Love

If you love warming up to a big bowl of soup, these are a few more “must try” recipes!