Creamy Chicken And Rice Soup Recipe

When the weather turns chilly and you’re craving something warm and comforting, nothing hits the spot quite like a big bowl of creamy chicken and rice soup. This recipe is like a hug in a bowl—rich, hearty, and incredibly satisfying. With tender chicken, creamy broth, and perfectly cooked jasmine rice, it’s the kind of soup that feels like home. Plus, it’s super easy to make and is ready in just about 30 minutes, making it perfect for weeknight dinners.

I first made this recipe on a snowy day when I was desperately searching my pantry for something comforting. I had some chicken breasts, a lonely carrot, and a little rice left over, so I decided to make a soup. It turned out to be a winner—so much so that my family requests it every year as soon as the temperature starts to dip. Now, it’s a go-to in our household, especially when we’re in need of some quick comfort food that warms you up from the inside out.

this RECIPE

A bit of background on creamy chicken and rice soup

Creamy chicken and rice soup is an American comfort food classic, often enjoyed during the colder months. Unlike some other soups, which can be brothy and light, this soup is thick, rich, and luxurious. It’s believed to be inspired by traditional chicken and rice soups from around the world, but with a creamy twist that adds extra warmth and comfort. This version takes a few cues from classic cream-based soups, like cream of chicken, but it’s elevated with the use of fresh ingredients and Italian seasoning, making it flavorful without being overwhelming.

The key ingredients for a delicious bowl

This creamy chicken and rice soup is made with simple, easy-to-find ingredients that pack in lots of flavor.

• Olive oil: Used to sauté the vegetables and start building the flavor base for the soup. If you don’t have olive oil, you can substitute with vegetable oil or even a little butter for a richer taste.
• Celery, carrots, and onion: This trio of vegetables, also known as mirepoix, creates a classic flavor base for many soups. They add sweetness, earthiness, and depth to the soup, making it more flavorful and balanced.
• Garlic: Fresh garlic adds a warm, aromatic note. Mince it finely for the best flavor, and don’t let it burn, or it can become bitter.
• Flour: This helps thicken the soup to give it that lovely creamy texture. If you want a gluten-free version, you could try using cornstarch or a gluten-free flour blend instead.
• Chicken broth: Provides the liquid base and brings out the chicken flavor. Opt for low-sodium broth if you want more control over the saltiness.
• Italian seasoning: This blend of herbs like basil, oregano, and thyme gives the soup a subtle herby flavor. You can also use dried thyme or rosemary if that’s what you have on hand.
• Jasmine rice: Jasmine rice is soft and fragrant, making it ideal for this creamy soup. If you prefer a different type of rice, like basmati or even brown rice, just be mindful of the cooking times as they can vary.
• Heavy cream: This is what makes the soup creamy and luxurious. For a lighter option, you could use half-and-half, though it won’t be quite as rich.
• Chicken breast: Tender chunks of chicken are the star of this soup. Make sure to cut them into small pieces so they cook quickly and evenly.
• Salt and pepper: Season to taste, but be generous here! The salt enhances all the flavors, while the pepper adds a little extra warmth.

Essential kitchen tools

You don’t need any fancy equipment for this recipe, just a few basics:

• Large soup pot: A good-quality soup pot or Dutch oven is perfect for this recipe. It allows you to sauté the vegetables and simmer the soup all in one pot, making cleanup easy.
• Wooden spoon or spatula: You’ll need something sturdy to stir the soup, especially when you’re scraping up the browned bits from the bottom of the pot.
• Measuring cups and spoons: Precise measurements help ensure the soup turns out just right. If you’re like me and tend to eyeball things, just remember that a little extra cream is never a bad idea!
• Sharp knife and cutting board: For chopping the veggies and chicken. A good knife makes all the difference here and speeds up the prep work.

Step-by-step guide to creamy chicken and rice soup

1. Sauté the veggies. Start by heating the olive oil in your soup pot over medium-high heat. Add the chopped celery, carrots, and onion, and sauté for 5-7 minutes until they’re softened and just starting to brown. Stir occasionally to prevent sticking. This step builds the foundation of flavor for the whole soup.
2. Add garlic and flour. Stir in the minced garlic and cook for about a minute until it’s fragrant (but don’t let it brown). Then, sprinkle in the flour, stirring constantly. This helps thicken the soup. Let the flour cook for about a minute to get rid of the raw taste.
3. Pour in the broth. Slowly add the chicken broth while stirring and scraping up any browned bits from the bottom of the pot. This process ensures the flour dissolves smoothly into the broth, giving the soup a nice, creamy base without any lumps.
4. Add rice, seasoning, and cream. Stir in the Italian seasoning, jasmine rice, and heavy cream. Increase the heat to high and bring the soup to a gentle boil. Once it’s bubbling, reduce the heat to low, partially cover the pot with a lid, and let it simmer for about 10 minutes. Give it a stir every now and then to prevent the rice from sticking.
5. Cook the chicken. Add the chopped chicken breast to the soup. Continue to simmer for another 7-10 minutes until the chicken is cooked through and the rice is tender. Make sure to taste and adjust the seasoning with salt and pepper as needed.
6. Adjust thickness if needed. The rice will continue to absorb liquid, so if the soup gets too thick, just add a bit more chicken broth. For leftovers, you may want to store the rice separately and add it to individual bowls just before serving to keep the soup from becoming too thick.

Variations and adaptations to try

• Make it dairy-free: Substitute the heavy cream with coconut milk for a creamy texture with a hint of coconut flavor. This adds a slightly tropical twist that’s surprisingly delicious.
• Use brown rice or wild rice: If you’re looking for a heartier option, swap out the jasmine rice for brown or wild rice. Keep in mind that these will need a longer cooking time, so adjust accordingly.
• Add greens: For an extra nutritional boost, toss in a handful of spinach or kale during the last few minutes of cooking. They’ll wilt beautifully and add a pop of color and vitamins.
• Vegetarian version: Omit the chicken and add more vegetables like mushrooms, zucchini, or bell peppers. Use vegetable broth instead of chicken broth for a full-flavored vegetarian version.
• Spicy twist: If you like a little heat, add a pinch of red pepper flakes or a dash of hot sauce. It adds a subtle warmth without overpowering the soup’s creamy texture.

How to serve and garnish your soup

For a pretty presentation, ladle the soup into bowls and sprinkle some chopped fresh parsley on top. The green adds a nice contrast to the creamy color of the soup and brightens up the flavor. You can also garnish with a few cracks of black pepper or a sprinkle of grated Parmesan cheese if you want an extra touch of indulgence.

This soup pairs wonderfully with crusty bread or a slice of garlic toast on the side. The bread is perfect for soaking up the creamy broth, making every bite even more satisfying.

Beverage pairings

To keep things cozy, pair this creamy chicken and rice soup with a warm drink like a mug of herbal tea, especially chamomile or ginger, for a soothing, gentle accompaniment. For something refreshing, a chilled glass of sparkling water with a twist of lemon or lime works well to balance the richness of the soup. You could also try a spiced apple cider or a light lemonade—either brings a nice, bright contrast to the creamy, savory flavors of the soup.

Storing and reheating tips

This soup stores well in the fridge for up to 3-4 days. Keep in mind that the rice will continue to absorb the broth, so it’ll thicken as it sits. If you plan on having leftovers, you might want to cook the rice separately and add it to individual portions. This way, you can store the soup base without the rice and add freshly cooked rice when you reheat.

To reheat, simply warm the soup on the stove over medium heat, adding a bit more chicken broth to loosen it up if needed. You can also microwave individual portions, stirring occasionally to heat evenly.

Adjusting for different serving sizes

This recipe is easy to scale up or down. If you want to make a big batch, simply double the ingredients. Just be careful with the rice; you may need to add more broth if you’re doubling the recipe, as the rice will absorb a lot. For smaller batches, halve the ingredients, but keep an eye on the cooking times as they may be a little shorter.

Troubleshooting tips

• Soup is too thick: Add a splash of chicken broth to thin it out to your desired consistency.
• Rice is undercooked: If your rice is still a bit too firm, just let it simmer a few minutes longer until it reaches the right texture.
• Chicken is tough: Make sure not to overcook the chicken. Adding it towards the end helps keep it tender.

Frequently asked questions

Q: Can I use rotisserie chicken?
A: Absolutely! Just add the cooked rotisserie chicken towards the end of the cooking time, so it doesn’t get too soft.

Q: Can I freeze this soup?
A: Yes, but it’s best to freeze the soup without the rice, as rice can become mushy when frozen and reheated.

Q: Can I make this in a slow cooker?
A: You can, but I’d recommend cooking the rice separately and adding it just before serving.

Q: How can I make this soup lighter?
A: Use half-and-half instead of heavy cream, or try adding just a splash of cream at the end for a lighter touch.

Q: What if my soup tastes bland?
A: Add a bit more salt, pepper, or a dash of Italian seasoning to boost the flavors.

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