Name: Creamy Chicken and Rice Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
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)

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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.