creamy chicken and rice soup recipe
The Best creamy chicken and rice soup recipe
The best part? It’s a recipe that feels like a little effort but delivers big rewards. No fancy techniques required—just a few basic steps that come together beautifully. Plus, it’s packed with protein and whole grains, so it’s a smart choice for anyone looking to eat well without feeling like they’re missing out on flavor. It’s also perfect for meal prep, because you can make a big batch and reheat it with just a splash of water or a little extra broth. Whether you’re feeding a hungry family, hosting a small get-together, or just treating yourself to something warm and nourishing, this soup never disappoints. It’s the kind of dish that makes you feel like you’ve done something good with your time.
Creamy Chicken and Rice Soup
A comforting bowl of tender chicken, fluffy rice, and velvety broth that’s perfect for chilly evenings. Simple ingredients blend into a rich, satisfying soup.
🥘Ingredients
- 1 lb boneless chicken thighs
- 2 cups low-sodium chicken broth
- 1 cup white rice
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 cup frozen peas
- 1 cup heavy cream
- 1 tbsp butter
- 1 tsp dried thyme
- 1 tsp dried parsley
- Salt and black pepper to taste
👨🍳Directions
-
1
In a large pot, combine chicken thighs, chicken broth, onion, garlic, carrot, and rice. Bring to a boil over high heat, then reduce to a simmer. Cover and cook for 20 minutes, until chicken is fully cooked and rice is tender. -
2
While the soup simmers, melt butter in a small saucepan over medium heat. Stir in heavy cream, thyme, parsley, salt, and pepper until smooth. -
3
Once the chicken and rice are cooked, remove the chicken from the pot, shred it with kitchen shears, and return it to the pot. Stir in the creamy sauce until fully blended and the soup is creamy. -
4
Add the peas and simmer for 2 more minutes to warm through. Taste and adjust seasoning if needed. Remove from heat and let it sit covered for 5 minutes before serving.
🔧Equipment
- Large pot
- Kitchen shears
- Wooden spoon
- Fine-mesh strainer
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Creamy Chicken and Rice Soup Works
❓ Frequently Asked Questions About Creamy Chicken and Rice Soup
1. What is the best way to ensure the soup stays creamy without using heavy cream?
Use a combination of chicken broth and a small amount of coconut milk or light cream cheese stirred into the soup at the end. This adds richness without the heaviness of full cream. For extra creaminess, blend a few spoonfuls of cooked rice into the soup before serving.
2. Can I substitute any of the ingredients if I don’t have them on hand?
Yes, you can adjust the ingredients slightly. For example, if you don’t have chicken broth, use vegetable broth instead. If you lack garlic, a pinch of dried garlic powder works well. For a richer flavor, add a dash of soy sauce or a spoonful of Worcestershire sauce to the broth before simmering.
3. How do I know when the chicken is fully cooked and ready to shred?
Chicken is done when it reaches an internal temperature of 165°F (74°C) on a meat thermometer. It should also be easily shreddable with a fork—pull it apart gently and if it holds together, it’s ready.
4. Should I add the rice to the soup while it’s cooking, or should I cook it separately first?
Cook the rice separately first. This prevents it from becoming mushy. Once the broth and chicken are simmering, add the cooked rice and let it absorb the flavors for about 5 minutes before serving.
5. How can I make this soup thicker if it turns out too thin?
If the soup is too thin, reduce the heat and simmer it uncovered for another 5–10 minutes to evaporate excess liquid. For an immediate fix, stir in a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) and let it thicken. Alternatively, blend in a portion of the soup and strain it back through a fine-mesh sieve to remove solids.
