This creamy chicken and rice soup recipe is like a hug in a bowl and simple to make. Tender chicken breast, rice, and the creamiest broth make for one yummy soup!
If you want a non-creamy version of this recipe, try my Easy Chicken and Rice Soup.
Hello comfort food! I'm not even the biggest chicken soup fan (I know... you wouldn't know it from the amount of chicken soup recipes I have on here), and I really liked this soup. I guess the rice and the creamy broth really is up my alley, though. 😉
How to make chicken & rice soup:
This soup is straightforward to make, and the chicken and rice cook right in the soup, so dishes are pretty minimal. You start by sautéing the mirepoix (carrots, celery, onion), then add in the garlic and flour. Chicken broth is then stirred in until the flour dissolves, and then you add the Italian seasoning, rice, and cream. Bring the soup to a boil and let it simmer for 10 minutes. The chicken is added in during the last 7-10 minutes of cooking so it remains tender. (Full ingredients and instructions are in the recipe card below)
Recipe notes, tips, & troubleshooting:
- You can use already cooked/rotisserie chicken, just be sure to add it in towards the end (last 5 minutes or so) so it doesn't overcook.
- Swap the boneless skinless chicken breasts for thighs if you prefer. I would leave them intact and add them in at the same time as the rice. They're a lot harder to overcook than chicken breasts and become more tender the longer you cook them. Just shred them with 2 forks and add the meat back to the soup once it's done cooking.
- This is not one of those soups that freezes well due to the cream and rice. If you do need to make it a bit ahead of time, I suggest cooking the rice separately and adding it to each bowl just prior to serving.
- As with any recipe, swap ingredients at your own discretion. There is a chance that substituting the cream with a lower fat alternative will lead to curdling since the soup is cooked at a fairly high heat. I don't recommend swapping the white rice for brown rice or wild rice because it'll take much longer to cook. However, if you want to use a different kind of rice, cook it separately and add it into the soup at the end.
This soup is a hearty meal as-is, but you can definitely serve it with a side of crusty bread (or garlic bread) and/or a salad.
You may also like...
- Creamy Chicken Noodle Soup
- Ranch Chicken and Rice Casserole
- Lemon Chicken Orzo Soup
- Turkey Wild Rice Soup
- Instant Pot Chicken and Rice
Questions about this cream of chicken and rice soup? Let me know in the comments below!
Creamy Chicken and Rice Soup
Ingredients
- 1 stick celery chopped finely
- 2 medium carrots peeled & chopped finely
- 1/2 medium onion chopped
- 1 tablespoon olive oil
- 3 cloves garlic minced
- 3 tablespoons flour
- 4 cups chicken broth
- 1/4 teaspoon Italian seasoning
- 3/4 cup uncooked white jasmine rice
- 1 cup heavy/whipping cream
- 1 pound uncooked chicken breasts cut into bite-size pieces/strips
- Salt & pepper to taste
Instructions
- Prep the veggies and chicken.
- Add the celery, carrots, onion, and olive oil to a soup pot over medium-high heat. Sauté for 5-7 minutes, stirring occasionally.
- Stir in the garlic and cook for 30 seconds.
- Stir in the flour and cook for a minute.
- Slowly pour in the broth and stir/scrape up the brown bits from the bottom of the pot until the flour has dissolved.
- Stir in the Italian seasoning, rice, and cream. Increase the heat to high, and once the soup comes to a gentle boil, give it a good stir, then reduce the heat so it's simmering and cover the pot with the lid slightly ajar. Simmer the soup for 10 minutes. I stir it every now and then to prevent the rice from sticking to the bottom of the pot.
- Add in the chicken and cook for another 7-10 minutes or until the chicken and rice are both cooked. Season with salt & pepper as needed (I am generous with both). This soup will soak up the broth FAST. You may need to add more chicken broth if you prefer a less thick soup, and you'll definitely have to add broth to leftovers. Cook the rice separately if you don't plan on eating it right away (add rice to individual portions just before serving).
Notes
- Recipes serves 4-6 depending how much people eat/what it's served with.
- 1 pound of chicken breasts usually works out to 2 chicken breasts (a bit less or more than a pound is fine).
- This recipe is best enjoyed right after it's made. Soups with rice and cream typically don't freeze too well.
- I don't recommend subbing the cream for something lower fat in case it curdles (the cream is cooked over a fairly high heat).
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Anneka says
YUM!! My whole family, including 3 kids, all loved it! I chose to cook the rice separately and we just add in the amount each person wants- some like less rice, some like more. I make 1 1/2 of the recipe, which gave us plenty for a family of 5 with plenty of leftovers (I LOVE leftovers!). Thanks for a delicious recipe that we will use again and again!
Natasha says
That's so nice to hear!! 😀 Appreciate your kind review, Anneka!
Karen says
Absolutely delicious although I used boneless, skinless thighs. I also threw in some crimini mushrooms because they were sitting in the frig. It did take closer to 20 minutes for the rice (I used medium grain) to be fully cooked.
I will definitely make this again.
Natasha says
So glad you enjoyed it! 🙂
Makayla says
How much rice would I need if I was using long grain white instead of jasmine??
Natasha says
So, I find them to be quite similar. I'd use the same amount.
Delaney says
This is a family favorite. My daughter calls it "celery soup" and does backflips every time I make it! So easy, cheap, and GOOD!
Natasha says
Aww I love that!! 🙂
Sheri says
This soup is delicious. I am no a big fan of chicken soup, but this soup has changed my mind- loved it. I used 2 percent milk instead of the heavy whipping cream and it was creamy enough for us.
We definitely will be making this a few more times before winter is over.
Natasha says
Well that's so nice to hear, Sheri! Thank you!
Anne Marie says
Hello.... I like to use Chicken Stock because it has more flavor than Chicken Broth.
Is that okay to substitute for this recipe!? Thanks!!
Miranda @ Salt & Lavender says
Absolutely! It may be a little thicker, but it'll taste great. Enjoy!
Michelle says
Made this tonight and it was a hit with my family! You are correct in your direction to be quite liberal with the S&P! Instead of italian season I used thyme, parsley, and rosemary simply because I did not have that on hand. I also added a little more olive oil before adding in the flour and did a 1/4 instead of 3Tbsp. I did end up adding another cup of chicken stock towards the end to stretch it a bit since my family like the creamy sauce. I am fairly certain they would drink it as a beverage if I allowed! Thanks for the recipe! I did add the chicken in when I added the rice and it came out lovely.
Natasha says
I'm glad you enjoyed it, Michelle! 🙂
Kirsty says
This was so delicious and comforting to eat. A definite keeper!
Natasha says
So happy you enjoyed it, Kirsty! Thanks for writing me a review!
Kirsty says
Update - we had the leftovers the next day and it was just as delicious. I added about 1/4 tsp water to each bowl before microwaving and it was just as good as fresh.
Natasha says
🙂
Cammie says
I made this tonight and the family loved it! A couple things that stood out to me while I was preparing- usually when making a roux to thicken soup, you use equal parts fat and butter, not the case here and it hardly thickened up at all even though there was plenty of flour called for, I am wondering if the ratio of fat/flour was why. I had to add cornstarch in the end to thicken.
Also, I never add cream before boiling/simmering and I just couldn't make myself do it this time so I added it in the end with the chicken. The soup was bland so I had to add A LOT of salt and pepper and more dried herbs. Next time I will add a pinch of red pepper flakes, a bay leaf, and fresh parsley. Thank you for a great, versatile base soup recipe! Looking forward to making again and changing up a few things.
anon says
I never comment on food blogs but I can't help myself with this recipe. I made this at my friends' house for a movie night that we were having and left the leftovers there, only to be texted by their mother asking for the link to it. Two days after texting her the link, I prepared it a second time (this time completely for myself). It's indescribable, other than it's delicious and was the perfect cure to my stomach's uneasiness after I didn't feel like eating all day today.
Thank you thank you for sharing!!
Natasha says
Aww I'm so happy you enjoyed it so much. Really appreciate your review! 🙂
Patty collins says
So delicious and easy! Family loved it too. Served with garlic bread but a crunchy crouton or crumbled bacon would be a great add on. Will also add spinach next time.
Natasha says
I'm so glad you enjoyed it, Patty! 🙂
ES says
Just made this for lunch. It was delicious and made super quick! I used one of your suggestions and used rotisserie chicken to help cut down on time and it was perfect. Thank you!
Natasha says
Fantastic!! So glad it was a hit. Thanks for your review!
Shawna Kraft says
This turned out fantastic. I did not have celery or heavy cream so substituted extra carrots/onion and half and half I had on hand. Also I didn't have Italian seasoning so made my own blend and used 1/2 teaspoon of that. Was a hit with my husband and kids as well!
Natasha says
Yay!! I'm so pleased you guys enjoyed it!
Amanda says
This was amazing! I may have cheated a bit since I used garlic butter marinated thighs I had to use from the butcher and used Knorr chicken bullion instead of salt, but it came out so good! Served it with sourdough I baked over the weekend.
Natasha says
Hey nothing wrong with that!! I'm glad you enjoyed the soup! 🙂
Ginnee says
Made this tonight but cooked the rice separately. Very bland soup. I added nutmeg. Added quite a bit of salt & pepper and still bland. Any suggestions?
Natasha says
Hi! Hmmm... my first thought is you didn't add enough salt (that's the usual culprit with creamy recipes), but it sounds like you salted it quite well. At the end of the day, it's a creamy chicken soup... not something with particularly bold flavors. Sorry it wasn't a home run for you. 🙁 This is just a thought off the top of my head, but maybe adding a bit of Cajun seasoning could kick it up a notch.
Jo Cannon says
Excellent recipe! I made it per the instructions and then added some frozen green peas at the end—because I like the additional color, I think.
Natasha says
I'm so glad you enjoyed it, Jo! Peas are a great addition!
Natalie says
Excellent!! Very easy to put together and everyone loved it!
Natasha says
Wonderful!! Thank you!! 🙂
Jules says
In the recipe it lists the calories as 548kcal, is that per serving or for 4 servings. Is one serving a cup?
Natasha says
Hi! It's for 1/4 of the recipe. I am not a trained nutritionist, so I have no idea what that actually equates to in cups/oz/etc. The nutrition info is pulled from a database and I provide it as a courtesy to give people a general idea of calories, but if you're relying on the info for health reasons, I'd weigh the actual ingredients you're using and calculate it that way.
Megan Day says
Sooo good!!! I am trying to figure out if I can turn this recipe into a crockpot recipe. Any ideas?
Natasha says
Hi! I'd probably add the rice in fairly late to the cooking process so it doesn't absorb all the broth and get mushy (I am taking a wild guess here... maybe with like an hour or so left and put the Crockpot on "high"). I would also add the cream in towards the end as well.
Jodi Sitkowski says
I don't understand what " prep the chicken" am I missing a part about that ? Are we suppose to cut the chicken up in small pieces ? So we throw it rare into the pot ?
Natasha says
If you look at the ingredients list, it says "1 pound uncooked chicken breasts cut into bite-size pieces/strips". So you'd cut it up. Hope you enjoy the soup!
Jennifer says
My daughter is allergic to dairy, but this soup looks amazing! I can get around most dairy ingredients except when it calls for cream. I don’t need a low fat substitute for cream, but I do need some idea that’s a dairy free option. Any ideas?
Natasha says
Hi! So, I haven't tested any dairy-free substitutes, but I know some people use Silk whipping cream (which is dairy free) in my recipes or coconut milk (can change flavor but some seem to like it). Or, you could make her this version which doesn't contain any cream: https://bit.ly/3dy61QJ
Helen K says
I have often used silken tofu well stirred as a substitute for heavy cram in savory recipes. It is very satisfactory, my guests never notice.
Amanda says
I would use Califia Farms or Oatly Barista oat milk for a decent dairy free option. It’s creamy and tastes very mild so it won’t alter the taste.
Fallon Winscott says
Canned coconut milk ! It’s used in a lot of creamy vegan soups and it does the trick!
Rose says
What do you recommend instead of Italian seasoning?
Natasha says
Hmmm... I recommend Italian seasoning because it's an easy (and inexpensive) way to add a balanced herb flavor to so many recipes (you'll see I use it in tons of my recipes), so I recommend picking a jar up next time you're at the grocery store. You could add in individual herbs if you prefer (depending on what you've got in your pantry). Something like a bit of oregano and thyme would work.
Caryn says
This came out amazing! This will definitely go in the rotation!
Natasha says
Fantastic!! I'm so pleased to hear it!
Jessica says
My husband and son both are gluten free, do I have to add the flour or can I sub it for a different one like almond or coconut?
Natasha says
Hi, so... the flour helps give the soup some thickness. I would probably skip it altogether if you can't use all-purpose flour since coconut or almond flour have entirely different properties. You could add in a cornstarch slurry at the end to thicken it up.
ashley says
hi jessica-
im gluten free and i always substitute Bobs Red Mill 1:1 flour with any recipe that calls for all purpose flour. cant even tell! hope that helps!
Paisley says
Hi,
My hubby is celiac so we are super GF at home. You could just skip the flour, but I like to add cornstarch toward the end to thicken it. I take 1.5 tablespoons of cornstarch and add it to a small bowl with 3 tablespoons of cold water and mix it well. Then use a small whisk to add to the recipe when it is bubbling hot right toward the end and give it a few mins to simmer—comes out great! Just make sure to add a small amount and whisk as you combine it to the soup a bit at a time or you can get lumps.
Darlene H says
I was looking for a soup to use some roasted chicken and plain rice I had leftover . I knew I felt like a creamy soup for a change . This worked out perfect . I even happened to have some homemade turkey broth in the freezer , yummy. It was so quick and easy . I'll be making this again for sure .
Natasha says
I'm so happy to hear that, Darlene!! 🙂 Thanks for letting me know!
Sunshine says
Hello natasha,
Thankyou for your recipes. My children being natural picky eaters love all of them that I have made so far.. and I have sent the recipes to other family members..
Just curious if you could use minute rice for the rice considering that's what I got at the moment? Then also I wonder if you could use an instant pot with this recipe if you put it on low setting considering the cream.
Thankyou for your time.
Natasha says
Hi! I'm so happy to hear that! 🙂 You could use minute rice, but I would probably add it in later on (I haven't cooked with it in years so I am unsure about exact timing, but you'd want to ensure it doesn't turn to mush, basically). Re: the Instant Pot, that's a bit tricky. Rice and flour can both be a bit iffy in the Instant Pot (sticking, burn warnings, etc.). I would use regular rice if going the Instant Pot route, and I would not pressure cook the cream... I'd stir it in towards the end after you release the pressure. For timing, I'd say 8-10 minutes on high pressure, but that's purely a guess. I have not made soups in the IP on the low setting before, but as this recipe does have the rice and flour, that might be the best way to go. Let me know if you decide to experiment!
Jasmine says
The recipe is a success!! I tweeted a few things but overall delish😋. Thanks for sharing
Natasha says
Fabulous! You're welcome, Jasmine! 🙂
Emily says
What would you recommend substituting for the cream?? I can’t eat dairy but this sounds so good and want to try it!
Natasha says
Hi Emily! Maybe you could try a whipping cream alternative like Silk makes? I do have a dairy-free version of this soup linked in the blog post (but it's not creamy).
Kelly says
could orzo be substituted for rice in this recipe?
Natasha says
That should work just fine. It'll only take about 10 minutes to cook, so you may want to add it in later.
Alisanne says
This soup was incredible and also extremely easy to make. Using all pantry/fridge staples it was the perfect comforting and delicious meal without feeling like I completely indulged. We are a very salt-friendly family in this house so I added some Slap Ya Momma seasoning at the end and it was perfection! 10/10 would recommend! If you don’t follow this blog on social media platforms, I highly suggest you do ASAP!
Natasha says
Wonderful!! I am so happy you liked it! 🙂 Thank you.
Kelly Tanner says
Hi, would this work with either basmati, long grain, paella or risotto rice as that's all I have in the cupboard?
Natasha says
Yes! I'd try basmati or long grain and those should work just fine.
Josee Charbonneau says
I always use basmati and it's delicious 😋
Katie says
This is the most amazing soup! Made it tonight and it'll get on our regular winter rotation now.
Natasha says
Excellent!! I'm so happy you enjoyed it. 🙂
Kathryn says
Very tasty soup! I browned the chicken pieces in an olive oil/butter mixture, removed the chicken from the pot and then cooked the veggie mixture as directed. Added basil, garlic salt and parsley for the herbs, then added the flour and returned the chicken to the mix. Added the chicken broth and simmered a bit. Added the cream and cooked rice later...just because of how my day was going! I didn’t want the rice to get too mushy! Excellent flavor and a wonderful soup for a cold winter night!
I am loving your recipes! The sliced pork tenderloin in mushroom spinach sauce was so delicious!
Natasha says
I'm so glad that you enjoyed it (and the pork one too!). Thanks so much for commenting! 🙂