Creamy Chicken Rice Soup Recipe

BySarah
Jump to Recipe· 4.6 from 21 reviews

If there’s one soup that feels like a warm hug on a chilly day, it’s this Creamy Chicken Rice Soup Recipe. Seriously, the way tender chicken thighs mingle with aromatic herbs, creamy broth, and just the right touch of spice—it’s honestly fan-freaking-tastic. I’m excited to take you through this recipe step-by-step so you can make a pot of cozy comfort yourself. Ready to dive in? Let’s go!

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Why This Recipe Works

  • Perfectly Seasoned Chicken: Using boneless thighs coated with a blend of spices keeps the chicken juicy and flavorful throughout.
  • Veggie Trio Base: Onion, carrots, and celery build a rich savory foundation full of texture.
  • Creamy Yet Light: Half and half adds creaminess, balanced with broth and a touch of soy and hot sauce for umami and subtle heat.
  • Rice Thickens and Comforts: Cooking rice directly in the soup creates that irresistible creamy texture without needing heavy thickeners.
Creamy Chicken Rice Soup, comforting chicken soup with rice, easy creamy chicken soup, cozy chicken and rice soup recipe, hearty homemade chicken soup - A close-up view of a thick, creamy soup cooked in a white inside, blue outside large pot with two handles, showing a smooth, light yellow base with visible small chunks of orange carrots, pale green celery, and light beige chicken pieces scattered throughout. The soup has specks of black pepper and herbs evenly mixed in, giving it texture and depth. The pot is placed on a white marbled surface, with a small dish of grated cheese blurred in the background. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

This Creamy Chicken Rice Soup Recipe shines because of how thoughtfully the ingredients come together. Each component plays a role in layering flavors and textures, and I’ve sprinkled in a few tips to help you pick the best at the store and prep with ease.

Creamy Chicken Rice Soup, comforting chicken soup with rice, easy creamy chicken soup, cozy chicken and rice soup recipe, hearty homemade chicken soup - Flat lay of boneless, skinless chicken thighs cut into bite-sized pieces in a simple white ceramic bowl, a small mound of kosher salt crystals on a white ceramic dish, a small white ceramic bowl with Italian seasoning blend, a small white ceramic bowl containing bright yellow mustard powder, a small white ceramic bowl filled with deep red paprika, a small white ceramic bowl with crushed red chili flakes, a few tablespoons of unsalted butter on a white ceramic plate, a medium yellow onion halved and diced on a white ceramic dish, three peeled and diced large carrots arranged neatly on a white ceramic plate, three stalks of fresh celery diced on a white ceramic dish, four whole fresh garlic cloves unpeeled on a white ceramic plate, fresh thyme sprigs, fresh rosemary sprigs both placed side by side on a white ceramic dish, a small heap of all-purpose flour on a white ceramic plate, a small white ceramic bowl filled with clear chicken broth, a small white ceramic bowl with creamy half and half, a small white ceramic bowl with dark soy sauce, a small white ceramic bowl with bright red hot sauce, a small pile of uncooked long grain white rice on a white ceramic plate, a wedge of Parmesan cheese with a small mound of cracked black peppercorns and fresh sprigs of parsley arranged gracefully on a white ceramic plate, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Chicken thighs: I prefer boneless, skinless thighs here—they stay juicy during cooking, unlike chicken breasts which can dry out.
  • Kosher salt & spices: The blend of Italian seasoning, mustard powder, paprika, and chili flakes is key for depth without overpowering.
  • Butter: Unsalted butter melts down the veggies nicely, adding richness to each bite.
  • Onion, carrots, celery: The classic soup “mirepoix” trio for savory foundation and a bit of sweetness.
  • Garlic, thyme, rosemary: Fresh herbs and garlic elevate the aroma—don’t skip on fresh if you can.
  • All-purpose flour: Helps lightly coat the chicken and veggies so the soup thickens beautifully.
  • Chicken broth: Use good quality broth or homemade for the best flavor—store-bought is fine, just check the sodium levels.
  • Half and half: Gives creamy texture without making the soup too heavy or greasy.
  • Soy sauce & hot sauce: Little umami and heat boosters that brighten the soup.
  • Long grain white rice: Cooking it right in the pot softens the rice and thickens the soup naturally.
  • Parmesan, black pepper, fresh parsley (garnish): Adds a final fresh and cheesy note when served.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love making this Creamy Chicken Rice Soup Recipe my own depending on the season or who I’m feeding. You can easily play around with the heat level or swap veggies based on what you have. Personalization is half the fun!

  • Mild Version: Skip the chili flakes and hot sauce for a kid-friendly version—my nephew loves it that way.
  • Seasonal Veggie Swap: In fall, I sometimes add some sweet corn or small diced squash for a little twist.
  • Rice Alternatives: If you want, brown rice or wild rice could work but expect longer cooking times and a chewier texture.
  • Vegan Twist: Swap chicken with tofu, use vegetable broth, and non-dairy cream – I’ve done an adaptation that’s surprisingly tasty.

Step-by-Step: How I Make Creamy Chicken Rice Soup Recipe

Step 1: Season Your Chicken Just Right

I start by cutting 1½ pounds of boneless, skinless chicken thighs into bite-sized pieces—perfect for spoonfuls of tender meat in every bite. Then I toss them in a bowl with kosher salt, Italian seasoning, mustard powder, paprika, and chili flakes. You’ll notice how that seasoning combo already smells amazing, setting the stage for a flavorful soup.

Step 2: Soft-Sauté the Veggies

Heat three tablespoons of unsalted butter in a large Dutch oven over medium heat and add diced onion, carrots, and celery with a pinch of salt. Sauté these for 5 to 7 minutes, stirring occasionally until the veggies soften and your kitchen starts smelling incredible. Then toss in the minced garlic and give it just 30 more seconds—no burnt garlic here!

Step 3: Brown the Chicken & Add Herbs

Add the seasoned chicken pieces right into the pot and cook until they turn opaque and lose their pinkness—about 5 minutes. Next, stir in fresh chopped thyme and rosemary. These herbs really brighten everything up and give the dish that cozy, homemade vibe.

Step 4: Add Flour for Creaminess

Sprinkle a quarter cup of all-purpose flour over the chicken and vegetables, then stir to coat everything evenly. This little step is the secret to thickening your soup naturally—it eliminates the need for cream-heavy thickeners.

Step 5: Pour in Broth, Half & Half, and Add Rice

Slowly pour in six cups of chicken broth, one cup of half and half, plus a tablespoon each of soy sauce and hot sauce. Stir it all around, then add one cup of uncooked long grain white rice. Turn the heat up until it boils briefly, then reduce to low for a gentle simmer. Cook uncovered for 15 to 20 minutes, stirring frequently so the rice doesn’t stick to the pot.

Quick tip: The rice will absorb a good amount of liquid and thicken the soup naturally. If it starts looking too thick at any point, just add a little extra broth or water to loosen it up, especially when reheating leftovers.

Step 6: Final Seasoning and Garnish

Give your soup a final taste test and add salt, pepper, or more hot sauce if you want extra kick. Ladle into bowls and sprinkle with freshly shaved Parmesan, a crack of black pepper, and chopped fresh parsley right before serving. Seriously, that garnish takes it up several notches.

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Pro Tips for Making Creamy Chicken Rice Soup Recipe

  • Don’t Rush the Sauté: Taking time to soften the veggies and develop flavor here means the difference between bland and amazing.
  • Stir Often While Simmering: Rice can stick to the bottom; frequent stirring prevents burning and keeps texture perfect.
  • Use Fresh Herbs If You Can: Dried herbs work, but fresh thyme and rosemary really brighten the soup beautifully.
  • Adjust Thickness Last: It’s easy to thin with extra broth, but thickening more can be tricky—so save thickening to the end.

How to Serve Creamy Chicken Rice Soup Recipe

Creamy Chicken Rice Soup, comforting chicken soup with rice, easy creamy chicken soup, cozy chicken and rice soup recipe, hearty homemade chicken soup - Three white bowls filled with creamy chicken rice soup, placed on a white marbled surface. Each bowl shows a thick, light beige broth with chunks of cooked chicken, small orange carrot pieces, and soft rice grains. The soup is topped with green chopped parsley and thin shards of pale cheese. One bowl features a sprig of rosemary for garnish. The textures are creamy and smooth with bits of vegetables and meat distributed evenly. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I always top this soup with a generous shaving of Parmesan—it melts just a little and adds that irresistible savory edge. A sprinkle of cracked black pepper and freshly chopped parsley adds brightness and a pop of color. If I’m feeling extra, a small dollop of good sour cream or Greek yogurt works great to cool the heat.

Side Dishes

Crusty bread is my go-to pairing, especially a rustic sourdough or garlic bread. A crisp green salad with vinaigrette cuts through the creaminess nicely and balances out the meal. For something heartier, roasted veggies alongside work beautifully too.

Creative Ways to Present

For a special family dinner, I’ve served this soup in hollowed-out mini bread bowls which is always a crowd-pleaser. You can also garnish with a swirl of browned butter or a sprinkle of crispy fried shallots on top for a lovely crunch. It makes that simple bowl feel like a restaurant-quality dish.

Make Ahead and Storage

Storing Leftovers

I store leftover Creamy Chicken Rice Soup in airtight containers in the fridge for up to four days. The soup thickens more as it cools, so I usually loosen it with a splash of broth when reheating. It reheats beautifully and almost tastes better the next day after the flavors have melded.

Freezing

You can freeze this soup but the texture of the rice will soften more after thawing—still delicious, just a bit softer. Freeze in individual portions for easy thawing. I recommend reheating gently over low heat and thinning with broth to bring it back to perfect creamy consistency.

Reheating

To reheat, I warm the soup slowly in a pot over medium-low heat, stirring often to avoid sticking or scorching. If it’s too thick, I add broth or water in small increments to get back that perfect ladle-able creaminess without diluting the flavor.

FAQs

  1. Can I use chicken breasts instead of thighs in this soup?

    Yes, you absolutely can! However, chicken breasts tend to dry out faster during cooking. If using breasts, keep an eye on cooking time and avoid overcooking to keep the meat tender. Thighs just add more richness and stay juicy even with longer simmering.

  2. How do I prevent the rice from getting mushy?

    Cooking rice directly in soup will naturally soften it, but to avoid over-mushiness, don’t overcook—stick to the 15-20 minute simmer time and taste test frequently. Cooking on low heat and stirring often helps keep the texture right.

  3. Can I make this recipe in a slow cooker?

    You can try, but rice might become very soft or mushy with long cook times. If using a slow cooker, I recommend cooking the rice separately and adding it near the end, or cooking on low for shorter periods to maintain texture.

  4. Is there a dairy-free version of this soup?

    Definitely! Swap the half and half for coconut milk or another non-dairy creamer and use dairy-free butter or oil to sauté. The soup will still be creamy, though the flavor slightly different but delicious in its own right.

  5. How spicy is this Creamy Chicken Rice Soup Recipe?

    It has a gentle warmth from the chili flakes and hot sauce—not overpowering at all. You can always dial down or up the heat by adjusting these ingredients to fit your preference.

Final Thoughts

This Creamy Chicken Rice Soup Recipe is one of those dishes I come back to time and time again. It’s comforting, straightforward, and most importantly, crowd-pleasing. Whether you’re fighting the winter chill or just craving a bowl of homemade goodness, this soup has your back. I hope you love making it as much as I do—nothing beats sharing a steaming bowl of this goodness with friends and family.

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Creamy Chicken Rice Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 21 reviews
  • Author: Sarah
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 10 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Low Lactose
Print Recipe

Description

This creamy chicken and rice soup is a comforting and flavorful dish featuring tender chicken thighs, fresh vegetables, and aromatic herbs in a rich, creamy broth thickened with rice cooked directly in the soup. Perfect for chilly days and easy to customize with your favorite garnishes.

Ingredients

Chicken and Seasoning

  • 1 1/2 lb. boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 tsp. kosher salt
  • 1 tsp. Italian seasoning
  • 1/4 tsp. mustard powder
  • 1/4 tsp. paprika
  • 1/4 tsp. chili flakes

Vegetables and Aromatics

  • 3 Tbsp. unsalted butter
  • 1 medium yellow onion, diced
  • 3 large carrots, peeled and diced
  • 3 stalks celery, diced
  • 4 cloves garlic, minced
  • 1 Tbsp. fresh thyme, chopped
  • 1 Tbsp. fresh rosemary, chopped

Soup Base and Thickening

  • 1/4 cup all-purpose flour
  • 6 cups chicken broth
  • 1 cup half and half
  • 1 Tbsp. soy sauce
  • 1 Tbsp. hot sauce
  • 1 cup long grain white rice, uncooked
  • Salt and pepper, to taste

Garnish

  • Parmesan cheese
  • Black pepper
  • Fresh parsley

Instructions

  1. Season the Chicken: Place the diced chicken pieces in a medium-sized mixing bowl. Add the kosher salt, Italian seasoning, mustard powder, paprika, and chili flakes. Stir well to evenly coat the chicken and set it aside.
  2. Sauté Vegetables: Heat a large Dutch oven or soup pot over medium heat. Melt the butter, then add the diced onions, carrots, and celery. Season with kosher salt to taste. Sauté, stirring occasionally, for 5-7 minutes until the vegetables soften. Add the minced garlic and stir for another 30 seconds until fragrant.
  3. Cook Chicken and Herbs: Add the seasoned chicken pieces to the pot and cook until they are no longer pink. Stir in the fresh thyme and rosemary, mixing to combine the flavors.
  4. Add Flour: Sprinkle the all-purpose flour over the chicken and vegetables. Stir continuously to coat everything evenly, which will help thicken the soup later.
  5. Combine Liquids and Rice: Slowly pour in the chicken broth, half and half, soy sauce, and hot sauce while stirring to avoid lumps. Add the uncooked rice and stir again. Increase the heat to medium-high to bring the mixture to a boil.
  6. Simmer the Soup: Once boiling, reduce the heat to low and let the soup simmer gently for 20 minutes, stirring frequently to prevent the rice from sticking to the bottom. The rice will absorb the broth and release starch, thickening the soup.
  7. Adjust Seasoning and Serve: Taste the soup and adjust with additional hot sauce, salt, or pepper if needed. Ladle the soup into bowls and garnish with shaved Parmesan cheese, freshly ground black pepper, and chopped fresh parsley. Serve immediately and enjoy.

Notes

  • Storage: Keep leftover soup in an airtight container in the refrigerator for up to 4 days.
  • Reheating: Add extra broth or water when reheating if the soup has thickened too much due to the rice absorbing liquid.
  • Rice Cooking: Cooking the rice directly in the soup allows it to thicken naturally; avoid overcooking to keep the rice tender but not mushy.
  • Garnish Variations: Fresh herbs like basil or chives can be used as an alternative garnish.
  • Spice Level: Adjust the amount of chili flakes and hot sauce to suit your preferred spice level.

Nutrition

  • Serving Size: 1 cup
  • Calories: 310 kcal
  • Sugar: 4 g
  • Sodium: 780 mg
  • Fat: 14 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 24 g
  • Fiber: 2 g
  • Protein: 22 g
  • Cholesterol: 80 mg

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