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A comforting bowl of creamy chicken and rice soup served hot with herbs

Creamy Chicken and Rice Soup

This creamy chicken and rice soup is more than just dinner — it’s a bowl of comfort that soothes the soul. Made with pantry staples and ready in under an hour, it’s rich, cozy, and perfect for any weeknight or rainy-day craving.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 bowls
Course: Soup
Cuisine: Comfort Food
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 cups shredded cooked chicken rotisserie works well
  • 1 cup uncooked long grain white rice
  • 1 tbsp olive oil or butter
  • 1 medium onion diced
  • 2 garlic cloves minced
  • 2 carrots sliced
  • 2 celery stalks chopped
  • 6 cups chicken broth
  • 1 cup heavy cream or half-and-half
  • 1 tsp dried thyme
  • salt and black pepper to taste
Optional Garnish
  • baby spinach added at the end
  • fresh parsley chopped, for garnish

Equipment

  • Large Pot
  • Knife
  • Cutting Board
  • Wooden spoon

Method
 

  1. Heat olive oil or butter in a large pot over medium heat. Add onion, garlic, carrots, and celery. Sauté until vegetables are softened, about 5–7 minutes.
  2. Stir in the uncooked rice and dried thyme. Cook for 2 minutes to lightly toast the rice.
  3. Pour in the chicken broth and bring to a boil. Reduce heat, cover, and let simmer for 20 minutes, or until the rice is tender.
  4. Add the shredded chicken and heavy cream. Stir to combine and simmer uncovered for another 10 minutes until slightly thickened.
  5. Season with salt and black pepper to taste. Optionally stir in baby spinach or top with fresh parsley. Serve warm.

Notes

Use cooked rice if you need to speed things up—just reduce broth slightly. Swap heavy cream with half-and-half, coconut milk, or a dairy-free option. Freeze before adding cream for best texture.