Creamy Chicken and Rice Soup
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Creamy Chicken and Rice Soup is a super simple soup, ready in just 30 minutes. Loaded with carrots, celery, simple spices, chicken, and rice with a creamy base. Perfect for a quick and easy meal on a busy night or a comforting bowl of love on a cold day!!
What to Love about this Chicken Soup
We love making soups around our house because they are so easy and quick to make, are super inexpensive, take a few ingredients and the leftovers are the best for lunch the next day!
This is one of those meals I love to take to friends when they need dinner or perfect for a soup pot luck party…always gets rave reviews.
If want a soup more like chicken noodle, check out my chicken and rice soup (without cream)
Let’s make Creamy Chicken and Rice Soup!
How to make Easy Creamy Chicken Rice Soup
This Chicken Soup with Rice is so simple to make and only takes a few easy steps.
- To start chop up carrots, celery, and an onion. Chop the carrots and celery to about the same thickness, you don’t want to slice them too thin or they will become mushy as they simmer in the soup.
- Start with a large pot (at least 5 quarts) over medium heat. Melt the butter into the pan and add in the carrots, celery, onions, and garlic. Cook and stir for 2-3 minutes until the vegetables just start to become tender. The smell will be so amazing, this is one of the best parts of making this soup!!
- To the pot add the Italian seasoning, salt, and pepper. Cook for about 15 seconds.
- Pour 8 cups of chicken broth into the pot with the vegetables, and turn up the heat to medium-high. Add in the bay leaf, rice, and chopped chicken.
- Bring the broth to a boil, once it is boiling, turn down the heat to a simmer and cover with the lid of the pot. About every 5 minutes take the lid off of the pot and give the soup a stir.
- Continue to simmer for 20-25 minutes, until the rice is tender and the chicken is cooked through.
- Once the chicken and rice are cooked, remove the pot from the heat and pour in one cup of heavy cream. This will make the soup creamy and absolutely delicious!
How to make Creamy Chicken and Rice Soup ahead
If you need to make this soup ahead, skip the step where the rice is cooked in the broth. Cook the vegetables, add the spices, broth and then cook the chicken in the broth for 20-25 minutes until it is cooked through.
Cool the soup and store it in an airtight container or you can even freeze it at this point. It will stay fresh in the refrigerator for 3-4 days or freeze for up to 3 months.
When you are ready to serve this, cook the rice in a separate pan and add to the warmed soup. Add the cream just before serving.
How to Store Leftovers of Cream Chicken Soup
This creamy chicken soup with rice recipe makes a really large batch of soup, enough to feed at least 10 people, so chances are you might have leftovers of this soup. Now you can’t hate that!!
If you do happen to have leftover soup, allow it to cool and place into an air tight container. Refrigerate for up to 4 days, or this soup can also be frozen for up to 3 months.
To reheat, place in a pot over low heat and stir frequently until heated through or you can place single servings into a bowl and heat in the microwave for 60 seconds.
Please note that the rice will continue to absorb liquid as it sits in the fridge, so when you take it out the next day it might seem like the soup has thickened.
Easy Creamy Chicken and Rice Soup
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Other Soups We Love
Looking for other soup recipes to try? These are some of our favorites. Enjoy!!
Creamy Chicken and Rice Soup
Ingredients
- 1 cup carrots, peeled and sliced (about 2 carrots)
- 1 cup celery, sliced (3 stalks)
- 1 cup onion, diced
- 1 garlic clove, minced
- 2 tbsp butter
- 1 tbsp Italian seasoning
- 1 tsp salt, or to taste
- 1/2 tsp black pepper, or to taste
- 8 cups chicken broth
- 2 chicken breasts, boneless, skinless, cut into 1 inch pieces
- 3/4 cup rice, uncooked
- 1-2 bay leaves
- 1 cup heavy cream
Instructions
- In a large 5 quart pot over medium heat, melt the butter and add in the carrots, celery, onions and garlic. Cook and stir 2-3 minutes until just tender.
- Add in the Italian seasoning, salt and pepper.
- Pour in the chicken broth, rice, bay leaf and diced chicken. Bring to a boil, then turn down the heat to a simmer.
- Cover the pot with the lid and continue to simmer for 20-25 minutes, stirring every 5 minutes until the chicken is cooked through and the rice is tender.
- Turn off the heat and stir in the cream. Remove the bay leaf before serving.
Nutrition
The recipe post was updated on January 8, 2025, the recipe was not changed, just some tips were updated.
What to serve with Creamy Chicken and Rice Soup:
