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Creamy Chicken and Rice Soup

Creamy Chicken and Rice Soup: A Bowl Full of Comfort

There’s something magical about a pot of soup simmering on the stove after a long day—it promises comfort, nourishment, and just the right amount of indulgence. This Creamy Chicken and Rice Soup delivers all of that and more. It’s loaded with tender pieces of chicken, perfectly cooked vegetables, and rice that cooks directly in the broth, releasing its natural starch to thicken the soup and give it that rich, velvety texture we all love. One spoonful and you’ll understand why this recipe has become a weeknight staple in so many homes.

What makes this soup especially wonderful is how quickly it comes together. With simple, everyday ingredients, you can have a hearty, wholesome meal ready without spending hours in the kitchen. The chicken provides satisfying protein, while carrots, celery, and onion add layers of flavor and freshness. The rice not only makes the soup more filling, but also turns the broth into a creamy, cozy base that hugs every ingredient in just the right way. For the perfect finishing touch, sprinkle in some freshly grated Parmesan and a bit of parsley—the extra flavor and color take it to another level.

This recipe shines on busy nights when time is short, but your craving for comfort food is strong. It’s also a lifesaver when someone in the family feels under the weather, as the warm broth and tender chicken are as soothing as they are nourishing. Plus, it’s highly versatile: swap in brown rice for extra nuttiness, use rotisserie chicken to save time, or toss in spinach or kale for added greens.

And if this soup becomes a favorite, don’t stop here—its cousin, the Creamy Wild Rice Soup, is another must-try, especially after the holidays when you have leftover turkey or ham. Both soups prove that comfort food doesn’t need to be complicated—it just needs to be made with love and served in a warm bowl.



Ingredients

  • 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
  • 3 Tbsp. butter, unsalted
  • 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
  • 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. Place the diced chicken pieces in a medium sized mixing bowl. Add the salt, Italian seasoning, mustard powder, paprika and chili flakes and stir to coat the chicken. Set aside.
  2. 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
  3. Heat a large Dutch oven or soup pot over medium heat. Melt the butter and then add in the onions, carrots and celery. Add kosher salt to taste. Saute, stirring occasionally, for 5-7 minutes. Add the garlic and stir for another 30 seconds or so.
  4. 3 Tbsp. butter, unsalted,1 medium yellow onion, diced,3 large carrots, peeled and diced,3 stalks celery, diced,4 cloves garlic, minced
  5. Add the seasoned chicken pieces and cook until no longer pink. Then stir in the thyme and rosemary.
  6. 1 Tbsp. fresh thyme, chopped,1 Tbsp. fresh rosemary, chopped
  7. Add the flour and stir to coat the vegetables and chicken pieces.
  8. 1/4 cup all purpose flour
  9. Slowly pour in the chicken broth, half & half, soy sauce and hot sauce. Then add in the rice and stir. Turn the heat up to medium-high to bring to a boil and then turn the heat back down to low to simmer the soup until the rice cooks and the soup thickens, ~15-20 minutes. Be sure to stir frequently so the rice doesn't stick to the bottom of the pot.
  10. 6 cups chicken broth,1 cup half and half,1 Tbsp. soy sauce,1 Tbsp. hot sauce,1 cup long grain white rice, uncooked
  11. Note: Since this soup is made with the rice cooked directly in the soup, the rice absorbs a lot of the broth and the starch released from the rice thickens the soup. Add more broth or water as desired to thin out the soup, especially when reheating leftovers.
  12. Taste the soup, add more hot sauce, salt, pepper, etc. Ladle soup into bowls and garnish with shaved Parmesan, black pepper and fresh parsley and enjoy.
  13. garnish: Parmesan cheese, black pepper, fresh parsley,salt and pepper, to taste