I always keep a few comforting meals in my back pocket for when the days feel long and the chill won’t quite leave the air. This cream of chicken rice soup recipe is one of those go-tos. It’s warm, creamy, and nourishing in that quiet, dependable way only a homemade soup can be.
I remember the first time I stirred this together, just a few simple ingredients from the fridge and pantry, and yet it felt like something special was happening on the stove. The smell of garlic and onion softening in olive oil, the gentle steam rising as the broth simmered… it all came together like a cozy kitchen memory in the making.
How to Make Creamy Chicken and Rice Soup
Start with the Flavor Base
In a large soup pot, I warm a tablespoon of olive oil over medium-high heat. Then I toss in a finely chopped stick of celery, two medium carrots (peeled and chopped), and half an onion, chopped small. Let those soften together for about 5 to 7 minutes, stirring now and then, just enough to coax out their sweetness and create a savory base.
Next comes the garlic, three cloves, minced, and three tablespoons of flour. I stir it all together for about a minute, letting that flour gently coat the vegetables. This step sets the stage for a creamy finish without needing a roux.
Then I slowly pour in four cups of chicken broth, scraping up any browned bits from the bottom of the pot as I go. Those little bits are flavor gold. Once the flour has dissolved into the broth, I sprinkle in a quarter teaspoon of Italian seasoning and stir in 3/4 cup of uncooked white jasmine rice.
Simmer and Add the Good Stuff
To bring out that comforting creaminess, I pour in one cup of heavy cream and crank up the heat just until the soup reaches a gentle boil. Once it does, I give everything a good stir, lower the heat, and cover the pot with the lid slightly ajar. It simmers like that for about 10 minutes, long enough for the rice to begin softening. I make sure to stir occasionally so nothing sticks to the bottom.
Now it’s time for the star of the show: one pound of uncooked chicken breast, cut into bite-sized pieces. I add it right to the pot and let the soup cook for another 7 to 10 minutes. By the end, the chicken should be tender and the rice perfectly cooked.
I always finish by tasting and seasoning with salt and freshly ground black pepper, generously. This soup thickens quickly, so I often add a splash more broth if needed. If I know we won’t eat it all in one sitting, I’ll cook the rice separately and just ladle it into bowls before serving. That way, the leftovers stay creamy instead of turning into a rice stew.
Why This Recipe Works
What makes this cream of chicken rice soup recipe such a standout is the way each simple step builds layers of flavor without a lot of fuss. It starts with that sauté of celery, carrots, and onion, the classic trio that forms the backbone of so many cozy soups. The flour added early on doesn’t just thicken the broth, it helps everything cling together in the most satisfying, creamy way.
I like using jasmine rice here because it brings a delicate aroma and soft texture that’s a little more special than standard white rice. And by simmering the chicken right in the broth, it stays tender and picks up all that seasoned goodness.
Adding the cream early allows it to mellow into the broth as it cooks, creating a rich but not overly heavy base. It’s a comforting balance of hearty and smooth, filling enough for a full creamy chicken rice dinner, but light enough to leave room for a warm roll or salad on the side.
It’s a one-pot wonder that feels like it’s been simmering all day, even if it only took 30 minutes.
Expert Tips
- Chop veggies evenly: I always try to keep the carrot, celery, and onion pieces around the same size. It helps everything cook at the same pace and gives each bite a balanced flavor.
- Don’t rush the simmer: Letting the soup simmer gently with the lid slightly ajar gives the rice and chicken time to soak up all those delicious flavors. A little patience goes a long way here.
- Use leftover chicken if needed: In a pinch, I’ve swapped in pre-cooked rotisserie chicken and just added it in during the last few minutes. It’s a great shortcut for busy nights.
- Stir now and then: This soup loves to stick a little at the bottom if it’s left alone too long, especially with the rice in there. A few gentle stirs keep everything moving and prevent scorching.
- Thin it out to your liking: If the soup gets too thick for your taste (which it might as it cools), just add a splash more chicken broth while reheating. It brings the texture right back to creamy and spoonable.
Make Ahead & Freezing Instructions
This cream of chicken rice soup recipe is a dream when it comes to prepping ahead. If I know it’s going to be a busy evening, I’ll often chop all the veggies and cube the chicken in the morning, then store them in separate airtight containers in the fridge. That way, when dinnertime rolls around, everything’s ready to toss into the pot.
For storing leftovers, I let the soup cool completely before transferring it into containers. It keeps well in the fridge for up to 4 days. Just keep in mind that the rice continues to absorb liquid, so the soup will thicken over time. I always stir in a little extra broth or water when reheating to bring it back to the right consistency.
If freezing, here’s a trick I’ve learned: cook the rice separately. Soups with rice tend to get a little too mushy after being frozen. So I freeze the broth and chicken mixture on its own, then add freshly cooked jasmine rice when I reheat it. It tastes like it was made fresh that day!
To reheat, I warm the soup slowly over medium heat on the stove or in the microwave, stirring occasionally. If I’m adding rice at that point, I just toss it in during the last few minutes of heating.
Serving Suggestions & Variations
This creamy chicken rice dinner makes for a lovely main course all on its own, but I often like to round it out with a simple green salad or a warm, crusty baguette for dipping. On colder days, a slice of garlic toast or a handful of roasted veggies on the side turns this into a hearty, feel-good feast.
For a fun twist, I’ve added a squeeze of lemon juice just before serving, it gives the soup a gentle brightness that balances the creaminess. A sprinkle of fresh parsley or thyme over each bowl adds color and a little herbal lift.
Need it dairy-free? Swap the heavy cream for a can of full-fat coconut milk or your favorite unsweetened plant-based alternative. It changes the flavor a bit, but still brings that cozy richness.
If gluten is a concern, skip the flour and use a cornstarch slurry near the end (just whisk a tablespoon of cornstarch with a few tablespoons of cold broth, then stir it into the soup until thickened). It’s one of my favorite tricks when folks ask how to thicken soup without using flour.
Want a veggie version? Sub the chicken with diced mushrooms and use vegetable broth instead. It’s still hearty, still creamy, and still hits all the right notes.
Common Mistakes & How to Fix Them
- Soup turned too thick? This one happens often, especially if the soup sits for a bit or is stored overnight. Jasmine rice is absorbent, so it’ll keep soaking up the broth even after cooking. To fix it, just add a bit of warm chicken broth or water while reheating and stir gently to bring it back to the right consistency.
- Chicken is dry or tough? It likely simmered too long. I always recommend adding the chicken only after the rice has had a head start. Keeping the heat at a gentle simmer and cutting the chicken into even, bite-sized pieces also helps it cook evenly and stay tender.
- Burning or sticking on the bottom of the pot? Cream soups can be a little clingy, especially with rice. Stirring regularly and keeping the heat on medium or lower once the soup starts thickening can prevent any scorching.
- Soup tastes bland? Don’t be afraid to season generously. Salt and freshly cracked pepper bring everything together. If it still needs a little something, a squeeze of lemon juice or a pinch more Italian seasoning often does the trick.
- Too lumpy after adding flour? That flour needs to be cooked just a bit with the veggies before the broth goes in. I always stir it in and let it cook for about a minute, then add the broth slowly while whisking or stirring to keep things smooth.
Recipe FAQs
Should I cook rice before adding to soup?
Nope! I use uncooked jasmine rice in this recipe and let it simmer right in the broth. It soaks up all the flavor as it cooks and makes the soup wonderfully hearty. If you’re planning to freeze the soup or store it for a few days, though, cooking the rice separately and adding it before serving helps keep the texture just right.
Can I use brown rice instead of jasmine rice?
Absolutely, but keep in mind that brown rice takes longer to cook, usually about 35–40 minutes. You’ll want to adjust the simmer time or par-cook the rice before adding it in.
How long will leftovers last in the fridge?
Leftovers keep well for up to 4 days in an airtight container in the fridge. Just remember the rice will absorb more liquid, so stir in a splash of broth or water when reheating to loosen it up.
I hope this cream of chicken rice soup recipe brings the same kind of comfort to your table that it has to mine. Whether it’s a quiet weeknight or a chilly Sunday afternoon, there’s something about the creamy broth, tender chicken, and soft jasmine rice that just feels like a warm, familiar hug.
It’s one of those soups that seems to know exactly what’s needed, simple, filling, and made with love. And the best part? It’s easy enough to whip up without any stress, yet cozy enough to make everyone around the table linger a little longer.
If this recipe finds a spot in your regular rotation, I’d be honored. Here’s to more meals that feel like home.
More Soup Recipes:
- Gluten-Free Chicken Noodle Soup
- Spicy Chicken Noodle Soup Recipe
- Panera chicken wild rice soup
- Mexican Chicken and Rice Soup
- Puerto Rican Chicken Soup
Creamy Chicken and Rice Soup
Ingredients
- 1 tablespoon olive oil
- 1 stick celery, finely chopped
- 2 medium carrots, peeled and chopped
- ½ onion, chopped
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 4 cups chicken broth
- ¼ teaspoon Italian seasoning
- ¾ cup uncooked white jasmine rice
- 1 cup heavy cream
- 1 pound chicken breast, cut into bite-sized pieces uncooked
- Salt and freshly ground black pepper to taste
- Extra chicken broth or water as needed to thin soup
Instructions
- In a large soup pot, heat olive oil over medium-high heat.
- Add celery, carrots, and onion. Sauté for 5–7 minutes until softened.
- Stir in minced garlic and flour. Cook for 1 minute, stirring constantly.
- Slowly pour in chicken broth, scraping up browned bits from the bottom of the pot.
- Add Italian seasoning and uncooked jasmine rice. Stir to combine.
- Pour in heavy cream. Bring to a gentle boil, then reduce heat, cover partially, and simmer for 10 minutes.
- Add cubed chicken to the soup. Simmer for another 7–10 minutes until chicken is fully cooked and rice is tender.
- Season generously with salt and freshly ground black pepper to taste.
- If the soup becomes too thick, add more chicken broth or water to reach desired consistency.
- Serve warm with optional fresh herbs or crusty bread on the side.
