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An overhead view of a pot filled with hearty chicken and rice soup, showing the creamy broth and vegetables.

Creamy Chicken and Rice Soup (The Coziest, Easiest Recipe)

This Creamy Chicken and Rice Soup is the ultimate comfort food. A rich, hearty, and flavorful one-pot meal with tender chicken, rice, and vegetables in a velvety broth that's ready in under an hour. Perfect for a cozy weeknight dinner.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course, Soup
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp Unsalted Butter
  • 1 large Onion finely diced
  • 2 large Carrots peeled and diced
  • 2 stalks Celery diced
  • 3 cloves Garlic minced
  • 1/4 cup All-Purpose Flour
  • 6 cups Low-Sodium Chicken Broth
  • 1.5 lbs Boneless, Skinless Chicken Breasts
  • 1 cup Long-Grain White Rice uncooked
  • 1 tsp Dried Thyme
  • 1 Bay Leaf
  • 1 cup Heavy Cream
  • 1/4 cup Fresh Parsley chopped
  • 1 tsp Salt or to taste
  • 1/2 tsp Black Pepper or to taste

Equipment

  • 1 Large Pot or Dutch Oven
  • 1 Knife and Cutting Board
  • 1 Measuring Cups and Spoons

Method
 

  1. Melt butter in a large pot or Dutch oven over medium heat. Add diced onion, carrots, and celery. Cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for 1 more minute until fragrant.
  2. Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste.
  3. Slowly pour in the chicken broth while stirring to prevent lumps. Add thyme, bay leaf, salt, and pepper. Bring to a simmer.
  4. Add the chicken breasts to the pot. Simmer for 15-20 minutes until cooked through. Remove chicken and set aside to cool.
  5. Add the uncooked rice to the simmering broth. Cook for 15-20 minutes, or until tender.
  6. Shred the cooled chicken with two forks and return it to the pot.
  7. Reduce heat to low. Slowly stir in the heavy cream and fresh parsley. Heat gently, but do not boil. Remove the bay leaf and serve immediately.

Notes

Temper the Cream: To avoid curdling, mix a cup of hot broth into the cold cream before adding it to the pot.
Time-Saving Tip: Use 3 cups of shredded rotisserie chicken and add it in the final step to save time.
Storage: Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop.