Why You’ll Love Creamy Chicken and Rice Soup Recipe

This recipe stands out because it combines simplicity with indulgence: you’ll love it because it uses common pantry items but delivers a luxurious texture with the heavy cream and rice. The chicken and rice cook right in the soup, meaning fewer pots to clean and minimal prep. The creamy broth gives a twist on the classic chicken soup that just hits differently.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 tablespoon olive oil
1 stalk celery, chopped finely
2 medium carrots, peeled and chopped finely
½ medium onion, chopped
3 cloves garlic, minced
3 tablespoons flour
4 cups chicken broth
¼ teaspoon Italian seasoning
¾ cup uncooked white jasmine rice
1 cup heavy (whipping) cream
1 lb (about 2 medium) boneless, skinless chicken breasts, cut into bite‑size pieces or strips
Salt & pepper to taste

Directions

In a soup pot or Dutch oven, heat the olive oil over medium‑high heat. Add the chopped celery, carrots and onion and sauté for about 5‑7 minutes until the vegetables are softened.
Stir in the minced garlic and the flour; cook for about one minute to combine and cook off the raw flour taste.
Slowly pour in the chicken broth, stirring and scraping up any browned bits from the bottom of the pot, until the flour is fully dissolved.
Stir in the Italian seasoning, rice and heavy cream. Increase the heat and bring the soup to a gentle boil, then reduce to a simmer, cover with the lid slightly ajar, and cook for 10 minutes. Stir occasionally to prevent the rice sticking to the bottom.
Add the cut chicken and cook for another 7‑10 minutes, or until both the chicken and rice are cooked through. Season generously with salt and pepper. If you prefer a thinner soup, you may add more chicken broth.
Serve hot.

Servings and timing

Prep time: approximately 15 minutes
Cook time: approximately 30 minutes
Total time: about 45 minutes
Servings: about 4 (or 4‑6 depending on appetite and accompanying sides)

Variations

Swap the chicken breasts for chicken thighs. If using thighs, you can leave them intact, add them when the rice goes in, then shred and return the meat to the soup.
Use leftover or rotisserie chicken: add it in during the last 5 minutes of cooking so it doesn’t overcook.
If you want to change the rice: you can cook a different variety of rice (e.g., brown or wild rice) separately (because they have a longer cooking time) and add it just before serving rather than cooking it in the soup.
For extra flavor, you could sear the chicken first in the pot to develop extra browning before proceeding with the vegetables.
If you like spice, add diced jalapeños or a pinch of red pepper flakes.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for 3‑4 days. Keep in mind the rice will continue to absorb broth over time, so you may need to add a splash of additional broth when reheating to restore consistency. Reheat gently on the stovetop over low heat until warmed through. Because of the heavy cream and rice, this soup does not freeze well.

FAQs

How can I make this soup ahead of time?

You can prepare the base (vegetables, broth, cream) ahead of time and refrigerate. Cook the rice and chicken fresh just before serving, or if you cook everything ahead, store rice separately and add just before serving so it doesn’t over‑absorb the broth.

Can I use a different type of rice?

Yes — but use caution. Brown rice and wild rice take longer to cook than white jasmine rice, so you either need to cook them separately and add at the end, or extend the cooking time accordingly and adjust liquid.

Can I substitute the heavy cream for something lighter?

It’s not recommended in this recipe because the heavy cream helps with the texture and richness; lighter alternatives (like half‑and‑half or milk) might curdle under high heat and produce a less satisfying texture.

Can I freeze this soup?

Freezing is not ideal because the combination of cream and rice tends to change texture once thawed and reheated. It’s best enjoyed fresh or stored in the fridge for a few days.

What can I serve with this soup?

Crusty bread like French or sourdough pairs beautifully. A simple side salad also works well for a balanced meal.

How do I adjust this recipe for more servings?

Multiply the ingredients proportionally. Just keep in mind larger volume may require a larger pot, and cooking times may increase slightly.

Can I add vegetables or other ingredients to bulk it up?

Yes. You could add peas, corn, chopped potatoes, or even mushrooms if you like. Add them at appropriate stages so they cook properly and don’t become mushy.

Is it okay to use rotisserie chicken?

Absolutely. If using pre‑cooked chicken, add it in during the final 5 minutes of cooking rather than earlier to avoid overcooking and drying out the meat.

How thick will the soup be?

It will be rich and somewhat thick due to the heavy cream and rice. If you prefer a thinner consistency, simply add more chicken broth at the end to reach your desired texture.

How do I prevent the rice from soaking up all the broth too quickly?

A good tip: if you’re making ahead or anticipate leftovers, cook the rice separately and add it into each bowl just before serving. This maintains broth quantity and texture.

Conclusion

This creamy chicken and rice soup offers comfort, ease and flavor all in one bowl. Whether you’re looking for a soothing weeknight dinner or a hearty meal to share, it hits the spot with minimal fuss. With simple ingredients, straightforward steps and flexible variations, it’s a recipe worth keeping in your rotation.