Creamy Chicken and Rice Soup Recipe

Table of Contents

Whether you’re trying to warm up during a cold rainy night or you simply want new comfort food to munch on, you can’t go wrong with chicken soup recipes. Add in rice for substantial filling and chicken for protein and you have yourself a complete meal. There are plenty of chicken soup recipes available on the internet and, due to the dish’s versatility, there are multitudes of additions you can add to make this recipe unique.

In this article, you’ll be learning how to make a creamy chicken and rice soup recipe. Made with chicken broth, celery, spices, cream, and rice, this soup is as substantial as it is delicious. To make this hearty soup, read the details below.

How Do I Make Creamy Chicken and Rice Soup: Recipe

If you’re looking for a recipe that is substantial enough to fill you for the day but is also good enough to bring to a family holiday, this dish is it. This delicious easy-to-make creamy chicken rice soup is ideal for a quick midday meal or a hearty dinner. It’s simple and healthy comfort food that can satisfy even the pickiest of eaters.

Prep Time: 10 minutes
Cooking Time: 45 minutes
Yield: 4 servings

Ingredients:

1 lb boneless skinless chicken breasts, cut into bite-size pieces
3/4 cup uncooked rice (white jasmine or basmati)
4 cups chicken broth
1 cup heavy cream
1 ½ cup milk
1/2 onion, chopped
1 tbsp olive oil
3 tbsp flour
1/4 tsp Italian seasoning
1 tbsp fresh thyme leaves or dried thyme
3 cloves garlic, minced
1 stick celery, finely chopped
2 carrots, peeled and chopped
Fresh parsley, finely chopped
Fried onion, crushed
Kosher salt
Black pepper, freshly ground

Directions:

Heat oil in a soup pot or dutch oven over medium-high heat. Add onion, chopped celery, and carrots. Cook, stirring periodically, for 5 minutes until celery, onion, and carrots are well coated with oil.

Add garlic and cook for 30 seconds or until the minced garlic is almost brown.

Add in flour. Cook for about a minute.

Pour in the broth slowly until all the flour has been dissolved. Stir occasionally and make sure to scrape off the brown parts from the bottom of the saucepan.

Add the Italian spice, rice, and heavy cream to the pot. Increase the heat to high, and after the soup comes to a moderate boil, give it a thorough stir. Lower the heat to a simmer and cover the pot with a lid. Soup should be simmered for 10 minutes, then add in chicken breasts.

Cook until the chicken and rice are both done. Season with salt and pepper to taste. If the soup appears to be excessively thick, add some or all of the remaining milk and some chicken broth. Continue to cook for 30 minutes, stirring occasionally. Add salt and pepper to taste. Top with fresh parsley and fried onion, if desired.

Cooking Tips

To cut the cooking time, you can use cooked rice and leftover chicken. Add the cooked rice and leftover cooked chicken about 10 minutes before the soup is done to ensure they won’t overcook.

For a healthier version, you can use wild rice instead of white rice. Wild rice takes a lot longer to cook, so it’s best to use cooked rice if you’re short on time. To cook wild rice, follow the steps below:

In a saucepan over medium heat, combine 1 cup wild rice and 1 ¾ cups water. Cover with the lid and bring to a boil.

Reduce heat to a low and continue to cook for 45-50 minutes or until all of the liquid has evaporated.

Allow it to rest for 10 to 15 minutes on the burner before fluffing with a fork. Set aside until ready to use for chicken wild rice soup.

Want it to be gluten-free? Replace cream and milk with skim milk and replace flour with cornstarch, milk, and some butter. Cook as usual and you’ll have your very own gluten-free creamy chicken rice soup.

For extra flavor, you can use rotisserie chicken or roasted chicken, additional garlic and celery, and homemade chicken stock. Use butter instead of olive oil if you’re not that concerned about saturated fat. Melt butter in the large pot and cook as said above.

Add broccoli, tomatoes, or potatoes for more Vitamin C.

Make sure you don’t burn the onion or garlic. You’ll be left with a dish with a bitter aftertaste otherwise.

Final Note

This rice soup is simple to make and is sure to become the household’s favorite soup. While you might not be a rice soup author, you can definitely make enough twists in the recipe to make it your very own. The soup can even save you time if you prepare the ingredients beforehand. You can cook the rice separately and store it until you’re ready to use it for the recipe; the same goes for the chicken.

For more rice recipes, you can visit our blog.

Frequently Asked Questions

What are substitutes I can use aside from chicken broth or chicken stock?

The broth is a key component in this rice soup creamy chicken, but if the ingredient is unavailable, you can use the same quantity of white wine or a mixture of water and 1 tablespoon of olive oil or melted butter. Note that it would not have the exact same flavor, so it’s ideal to use chicken broth if available. You can also use vegetable broth instead.

Can I make a non-creamy version of this chicken and rice soup?

Definitely. This creamy chicken and rice soup is flexible and you can add, replace, or remove any ingredient. If you want a dairy-free version of this chicken and rice soup, just omit the flour, cream, and milk from the recipe.

How can I add rice to soup without getting soggy?

Rice is probably the highlight of this rice soup creamy chicken recipe, but it is also the ingredient that cooks the longest. Adding cooked rice is the fastest way, but it can also end up being overcooked. To avoid this, always add the rice near the end to ensure you’ll retain the rice’s texture when the soup’s done.

How do I thicken chicken and rice soup?

If you want to add a bit more texture to the soup or if you find that the broth is still too runny for your liking, add an additional 3 tbsp of flour. Mix with 1 tbsp water in a small bowl, mix thoroughly, then add flour mixture to the still simmering soup, stirring occasionally.

What goes well with chicken wild rice soup?

A creamy chicken and wild rice soup recipe can be eaten as is, but if you’re serving this for guests or parties, having a complimentary side dish wouldn’t hurt. Salads go well with creamy chicken rice soup as well as warm crusty bread like garlic bread or grilled cheese.

Can I freeze chicken rice soup?

As a soup cuisine, it is not ideal to freeze this recipe. The cream portion of the creamy chicken and rice soup is made using milk. When milk is frozen, it tends to separate and the subsequently thawed soup isn’t very good for consumption. Therefore, if you’re planning on freezing the creamy chicken rice soup, it’s best to use evaporated milk instead of heavy cream and milk.

We’re also dealing with the rice in the creamy chicken rice soup, which may turn to mush when thawed after being frozen. It’s best to cook the soup ahead of time but omit the rice. Only add it when you’re currently warming the soup. After the soup has thawed, add the cooked rice to your dish! This is ideal if you’re too busy to cook the creamy soup and would like to have it for dinner for the upcoming days.

Can I cook creamy chicken rice soup in an instant pot?

If you’re cooking this creamy chicken and rice soup recipe in an instant pot, which is an ideal choice if you’re pressed for time, then it’s best to use shredded chicken instead of 1-inch cubes or slices. Follow the first two instructions above. Add chicken broth, flour, rice, chicken, salt, pepper, and other spices in. Press the menu option for soup and cook for 40 to 50 minutes. Season with salt and pepper and serve.

To cut the cooking time, use cooked chicken and leftover rice. Like all instant pot recipes, there’s little to no supervision required, so you’re free to relax or prepare other recipes while the soup is cooking.