Creamy Chicken and Rice Soup

30 minutes

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.

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 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 – Rice is a key ingredient in this Creamy Chicken & Rice Soup. I used 3/4 cup of long grain white rice, which I love for its comfort and simplicity. I also chose white rice because it’s something most people have in their pantry. You can feel free to substitute brown rice, a wild rice blend, or any type of rice you prefer.

Vegetables – This recipe calls for a combination of carrots, celery, onions, and garlic. I used 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 – Chicken broth is the base of this delicious soup. I used 8 cups of regular broth, but you can substitute low sodium broth if you prefer. You can also use chicken stock or bouillon cubes.

Chicken – You can’t have Chicken & Rice Soup without the chicken! I used about 6 cups of rotisserie chicken for the sake of convenience. You can use cooked chicken breast or any type of cooked chicken you prefer.

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 simple combination of thyme, marjoram, salt and pepper gives this soup delicious flavor without being overpowering. You can feel free to substitute an Italian seasoning blend for the thyme & marjoram or add a bay leaf for additional flavor.

Milk – Finally, this soup gets its creaminess from milk, which is added at right at the end. 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. The first step is to cook the rice according to package instructions. If you’re using long grain white rice, 3/4 cup of uncooked rice will yield between 2 – 2 1/2 cups of cooked rice.

Sauté the vegetables in butter. While the rice is cooking, melt the butter in a large soup pot. Add the chopped carrots, celery, and onion. Season lightly with salt and pepper and sauté for 5 minutes, stirring regularly. 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. Next, add the chicken broth, chicken, thyme, marjoram, salt, pepper, and cooked rice. Bring the mixture back to a boil, boil for 2-3 minutes.

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

more soup recipes you’ll love

• Chicken Vegetable Soup
• Cheesy Cauliflower Soup
• French Onion Noodle Soup
• Split Pea Soup
• Tuscan Sausage Potato Soup
• Chicken Tortilla Soup