Creamy chicken and rice soup is a hearty, comforting meal that's made in 30 minutes or less on the stovetop. The creamy broth has a mild, savory flavor and is filled with tender chicken, vegetables, and rice.
Recipe summary
Flavor/texture: Creamy and comforting. Filled with shredded rotisserie chicken, vegetables, and white rice in a creamy herb broth.
Ready in 30 minutes: This soup is made in a single pot with rotisserie chicken for a quick and easy dinner.
Serves: 4 people
Similar to: Creamy Turkey Noodle Soup, Creamy Chicken Tortellini Soup
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Ingredients and substitutions
- Roux - Butter and flour are mixed to create a roux, which is a paste that thickens your soup.
- Vegetables - Onion, celery, and carrot (mirepoix) add significant flavor to your soup base. I don't recommend omitting these ingredients.
- Creamy broth - Chicken (or vegetable) broth and whole milk create a flavorful and creamy broth. Using lower fat milks will result in a thinner soup. If using low sodium broth, you may want to add additional seasoning to taste.
- Chicken - You'll need one shredded rotisserie chicken for this recipe. To make your own, cook lightly seasoned chicken (breasts, thighs, or a combination of the two), allow to cool, and shred.
- Rice - Any long grain white rice works well in this recipe. I do not recommend using instant rice. If using brown rice as a substitute, know that it will take longer to cook than the times listed in the recipe card.
- Flavor - Garlic, thyme, basil, salt, and pepper add mild, savory flavor to the soup. I don't recommend omitting these ingredients. If you don't have garlic cloves on hand, I recommend substituting two cloves with ½ teaspoon of garlic powder. I don't recommend using jarred garlic because it often has a harsh flavor.
How to make chicken and rice soup
- Brown chopped vegetables in butter over medium heat. Add garlic, cook 30 seconds, then stir in flour to coat and cook 1 minute.
- Add seasoning, broth, and water and whisk to remove clumps.
- Add rice and stir to incorporate. Bring to a simmer, cover, and reduce heat to low. Cook until rice is tender.
- Add shredded chicken and milk and stir to combine.
Tips and tricks
Rinse your rice - Before beginning, rinse your rice to remove surface starches. This helps the rice cook up fluffy with individual grains. Otherwise, the rice can make your soup gummy.
Using low sodium broth - Much of the flavor in this recipe comes from using a regular broth. Salt enhances the flavors of the other ingredients, which is why it's an important ingredient in just about any recipe. If you're using low sodium broth, you'll want to add extra garlic, thyme, basil, and pepper to make up for the lost flavor.
Cook at a low simmer - There's no need to rapidly boil your soup. This can cause your pot to boil over and create a mess. Reduce the heat to low, cover, and barely simmer until rice is cooked through.
Frequently asked questions
Yes, but with changes to the recipe. Brown rice takes about 45 minutes to cook through and tends to soak up more water than white rice. Your soup may turn out thicker, so add more liquid to reach your desired soup consistency before serving.
Shredded rotisserie chicken can be substituted with 16 ounces of any cooked, lightly seasoned chicken, canned chicken, or even leftover Thanksgiving turkey.
Creamy chicken and rice soup will keep for 3 to 4 days in a tightly sealed container in the refrigerator. Reheat in the microwave or over medium-low heat on the stovetop until warm.
No, I don't recommend freezing dairy-based soups because they tend to separate and get watery when thawed.
Recommended
📖 Recipe
Creamy Chicken and Rice Soup
Ingredients
- ¼ cup (56 g) unsalted butter
- 1 small onion, diced
- 2 medium carrot, diced
- 2 celery ribs, diced
- 2 cloves garlic, minced
- ¼ cup (30 g) all-purpose flour
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
- ½ teaspoon salt
- ¼ teaspoon pepper
- 32 ounces chicken broth
- 16 ounces water
- 1 cup (198 g) long grain white rice, rinsed
- 1 cooked rotisserie chicken, skin and bones discarded, meat shredded
- 8 ounces (226 g) whole milk
Instructions
- In a stock pot over medium heat, melt butter. Add onions, carrot, and celery. Cook for about 4 to 5 minutes, or until vegetables begin to lightly brown and onions begin to turn translucent.
- Add garlic and cook an additional 30 seconds. Add flour and stir to coat. Cook for one minute.
- Add thyme, basil, salt, pepper, broth, and water and whisk to remove clumps.
- Add rice and stir to incorporate. Bring to a simmer, cover, and reduce heat to low. Cook until rice is tender and cooked through (about 18-20 minutes for white rice).
- Add shredded chicken and milk and stir to combine. Remove from heat, portion into bowls, and serve warm.
Equipment Recommendations
Notes
- Leftovers: Soup will keep for 3 to 4 days in a tightly sealed container in the refrigerator. Reheat in the microwave or over medium-low heat on the stovetop until warm.
- Rotisserie chicken alternatives: Shredded rotisserie chicken can be substituted with 16 ounces of any cooked, lightly seasoned chicken, canned chicken, or leftover Thanksgiving turkey.
- Rice substitutes: If you'd prefer to use other types of rice, like brown rice or wild grain rice, please consult your rice's package directions for cooking times. These types of rice take significantly longer to cook than white rice.
I had so much fun creating this recipe! I hope you give it a try and love it as much as I do. If you have a question, check out the post above, which is packed with information about the recipe. Tried the recipe? I'd love to hear your thoughts — leave a comment and a star rating to share your feedback!