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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.
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 Love About This Recipe
Comforting: This Chicken Rice Soup recipe is comfort food at its best!
Nutrient-rich: Packed with protein from the chicken, calcium from the milk, and plenty of vitamins and minerals from the vegetables. It’s a well-balanced meal that just so happens to be delicious, too!
Versatile: It’s easy to make a dairy-free version by adding extra chicken broth in place of the milk. No need to find a separate recipe for Chicken and Rice Soup!
what you’ll need for this recipe
Rice – Rice is a key ingredient in this Creamy Chicken & Rice Soup. I used 1 1/4 cups 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 chicken 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, chicken thighs, 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 on the stovetop 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 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. 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!
Creamy Chicken and Rice Soup
Ingredients
- 1 1/4 cups dry long grain white rice
- 2 cups chopped carrots
- 2 cups chopped celery
- 2 cups chopped onion
- 2 cloves minced garlic
- 8 cups chicken broth
- 6 cups shredded chicken
- 1/2 cup butter
- 1/2 cup all purpose flour
- 1/2 teaspoon dry thyme
- 1/2 teaspoon dry marjoram
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 1/2 cups milk
- 1/2 cup heavy cream
Instructions
- Cook rice according to package instructions; set aside.
- While the rice is cooking, melt butter in a large soup pot. Add chopped carrots, celery, and onion. Season lightly with salt and pepper and sauté 5 minutes, stirring regularly. Add minced garlic and sauté until fragrant.
- Add flour, reduce heat to low and cook for 5 minutes, stirring regularly.
- Add chicken broth, chicken, seasonings and cooked rice. Bring the mixture back to a boil, boil for 2-3 minutes.
- Reduce heat to low, stir in the milk and cream.
Jackie says
I made this today even though it was 94 degrees out. Just had a taste for cream of chicken and rice soup. Wow! It was fantastic! Followed the directions to a tee however added some tarragon and garlic powder to taste.
This will be my favorite recipe from now on!
Thanks and will be following you from this day forward!