There’s something magical about a soup that wraps you in warmth with every bite. This creamy chicken and rice soup is the ultimate comfort food—rich, hearty, and packed with tender chicken, fragrant rice, and a luscious broth that feels like a cozy hug. It’s the kind of meal that’s perfect for chilly evenings, lazy weekends, or whenever you need a bowl of something soul-soothing. Plus, it’s a one-pot wonder, which makes cleanup a breeze. Trust me, once you try this, it’ll become a regular in your dinner rotation.

A little story: soup that saved a cold day

I still remember the first time I made this soup. It was a gray, drizzly day when the kind of chill in the air gets right into your bones. I’d just gotten home from a long day and wanted something warm and filling, but didn’t feel like ordering takeout…again. This recipe came together with ingredients I already had, and as the pot simmered on the stove, my whole kitchen filled with the aroma of garlic, herbs, and chicken. By the time I ladled the soup into a bowl, I couldn’t wait to dig in. It was creamy, hearty, and exactly what I needed. That’s when I realized: this wasn’t just a soup. It was comfort in a bowl.

Where did creamy chicken and rice soup come from?

While chicken soup has roots in kitchens around the world, the creamy version with rice is a delicious evolution of classic chicken and rice dishes. Traditionally, chicken soup was a humble dish meant to stretch ingredients and feed families—an economical way to use every bit of a chicken. Over time, cream-based variations gained popularity for their luxurious texture and ability to turn simple ingredients into something indulgent. Today, this soup strikes a perfect balance between hearty and creamy, making it a favorite in homes everywhere.

Let’s talk ingredients: keeping it simple and delicious

This recipe relies on a handful of pantry staples and fresh ingredients to create magic in your soup pot.

Chicken breast: Lean and tender, chicken breast is the star here. You can substitute chicken thighs if you prefer something even juicier. Pro tip: slice the chicken evenly for quicker cooking.
Jasmine rice: Its light floral aroma and soft texture make jasmine rice ideal for this dish. If you’re out, basmati or even long-grain white rice works well. To go low-carb, try cauliflower rice.
Heavy cream: This is where the soup gets its signature creaminess. For a lighter option, you can swap it with half-and-half, though the soup won’t be quite as thick.
Celery, carrots, and onion: These form the classic base of many soups, adding depth and a subtle sweetness. Pick the freshest veggies for the best flavor.
Chicken broth: Opt for a low-sodium version so you can control the salt. Homemade broth will take this soup to the next level, but a quality store-bought option works great too.
Garlic and Italian seasoning: These simple aromatics make the soup pop with flavor. Feel free to adjust the seasoning to suit your taste.

Kitchen gear: what you need (and what you can skip)

You don’t need fancy tools to whip up this soup—just a few basics:

A sturdy soup pot: A medium to large pot with a thick bottom is key to even cooking and prevents the rice from sticking. If you have a Dutch oven, even better.
Sharp knife and cutting board: For chopping your vegetables and slicing the chicken.
Wooden spoon or silicone spatula: Perfect for stirring and scraping up those flavorful bits stuck to the bottom of the pot.
Measuring cups and spoons: To get your ratios right, though I won’t judge if you eyeball it!

Step-by-step: my foolproof method (and a few hard-learned lessons)

Cooking this soup is as easy as it gets, but here’s how I like to do it—with a few tips sprinkled in.

Sauté the veggies: Start with olive oil in your pot over medium-high heat. Toss in the celery, carrots, and onion, and let them soften for 5-7 minutes. This is where you’re building the flavor foundation. Don’t rush it—you want the veggies to get fragrant and lightly golden.
Add garlic and flour: Stir in the minced garlic and flour, cooking for about a minute. The flour thickens the soup, so make sure to stir constantly to avoid any clumps.
Deglaze with broth: Slowly pour in the chicken broth while scraping up any bits stuck to the bottom of the pot. This adds a ton of flavor to the soup.
Add rice and cream: Stir in the Italian seasoning, rice, and heavy cream. Once it comes to a gentle boil, lower the heat to a simmer, cover the pot with the lid slightly ajar, and let it cook for 10 minutes. Stir occasionally so the rice doesn’t stick.
Cook the chicken: Add in your chicken pieces and let them cook for another 7-10 minutes, or until both the chicken and rice are tender. Season generously with salt and pepper.
Adjust the consistency: This soup thickens as it sits, so add more broth if needed to thin it out. If you’re planning leftovers, cook the rice separately and add it to individual portions later.

Make it your own: variations and adaptations

This recipe is wonderfully flexible—here are a few ideas to switch things up:

Gluten-free: Skip the flour and use cornstarch for thickening. Just mix it with a little broth before adding to the pot.
Dairy-free: Use coconut cream or a plant-based heavy cream substitute for a similar richness.
Vegetarian: Swap the chicken for chickpeas or diced tofu and use vegetable broth instead.
Seasonal vegetables: Add some diced sweet potatoes in the fall or fresh peas in the spring for a seasonal twist.
International flavors: Add curry powder and a splash of coconut milk for a Thai-inspired take, or sprinkle in some smoked paprika and saffron for a Spanish twist.

Serving and presentation ideas

Serve this soup in wide bowls with a sprinkle of freshly chopped parsley or a pinch of paprika for color. Pair it with crusty bread for dipping, or top it with crunchy croutons for texture. A light side salad with a tangy vinaigrette would make this meal feel complete. If you’re entertaining, ladle it into smaller bowls or cups for an appetizer-sized portion.

Drink pairings

This creamy chicken and rice soup pairs beautifully with soothing drinks. A hot cup of herbal tea, like chamomile or mint, complements the warmth of the soup. If you’re in the mood for something cold, a sparkling water infused with lemon or cucumber is refreshing and cuts through the richness. For kids (or your inner child), a glass of apple cider adds a sweet and cozy vibe.

Storing and reheating tips

Got leftovers? Lucky you! This soup keeps well in the fridge for up to 3 days. Just know that the rice will soak up a lot of the broth, so you may need to add more when reheating. Store it in an airtight container, and when ready to eat, warm it gently on the stove or in the microwave, stirring occasionally. If freezing, leave the rice out and add it fresh when serving to avoid mushiness.

Scaling up or down: cooking for a crowd or just yourself

This recipe is easy to scale! For larger servings, double the ingredients, but use a bigger pot to avoid overcrowding. If cooking for one or two, halve the ingredients, but keep the cooking times the same. Just be mindful of the rice—it’s the one component that can change the texture if not scaled properly.

Common issues (and how to fix them!)

Soup too thick? Add more chicken broth until you reach your desired consistency.
Rice sticking to the pot? Stir frequently, especially during the first few minutes of simmering.
Overcooked chicken? Slice it evenly and keep an eye on cooking times. Adding it later in the process helps.
Soup too bland? A pinch of extra salt and a splash of lemon juice can brighten up the flavors.

Final thoughts: why you should make this soup tonight

If you’re looking for a cozy, satisfying, and downright delicious meal, this creamy chicken and rice soup ticks all the boxes. It’s simple, adaptable, and full of love in every spoonful. Whether you’re curled up on the couch or hosting friends, this recipe brings warmth and comfort to the table. So grab a pot, gather your ingredients, and give it a try—you’ll be glad you did!

Frequently asked questions

1. Can I use leftover cooked chicken?
Absolutely! Just shred or dice the cooked chicken and add it during the last few minutes of cooking to warm through.

2. Can I use brown rice instead of white?
Yes, but keep in mind that brown rice takes longer to cook, so you may need to adjust the simmering time and add extra broth.

3. Can I freeze this soup?
Yes, but it’s best to leave out the rice before freezing. Add freshly cooked rice when reheating for the best texture.

4. How can I make it spicier?
Add a pinch of red pepper flakes or a dash of hot sauce to the soup for some heat.

5. What’s the best way to reheat this soup?
Heat it gently on the stove over medium-low heat, stirring occasionally. Add a splash of broth or water to loosen it up if needed.