rice cream of chicken soup recipe

Written BySheba G Updated On
rice cream of chicken soup recipe
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The Best rice cream of chicken soup recipe

I have been making this rice cream of chicken soup for years, and it is one of those recipes that always hits the spot. It is creamy, hearty, and comes together in a single pot, which makes cleanup so easy. My kids love how smooth and comforting it is, and I love that it packs in protein and veggies without a lot of fuss. This soup is perfect for a busy weeknight dinner or a cozy meal when someone is feeling under the weather. The rice adds a nice texture and makes it filling enough to be a main dish. Plus, using leftover chicken or rotisserie chicken makes it even quicker to throw together. It is a wholesome meal that feels like a warm hug in a bowl.

Cream of Chicken and Rice Soup

Cream of Chicken and Rice Soup

4.6 from 1682 votes

A rich and creamy soup made with tender chicken, white rice, and vegetables in a velvety broth. This one-pot recipe is comforting and easy to make, perfect for family dinners or meal prep.

Prep Time10 mins
Cook Time30 mins
Resting Time0 mins
Total Time40 mins
Servings: 6Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Soup Base

2 tablespoons butter
1 medium onion, diced
2 carrots, diced
2 celery stalks, diced
2 cloves garlic, minced
1/4 cup all-purpose flour
4 cups chicken broth
1 cup whole milk
1 cup heavy cream

Chicken and Rice

2 cups cooked chicken, shredded or diced
1 cup uncooked white rice
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
Salt and pepper to taste
1/4 cup fresh parsley, chopped (optional)

👨‍🍳Directions

1Melt butter in a large pot over medium heat. Add onion, carrots, and celery. Cook until softened, about 5 minutes.
2Add minced garlic and cook for 1 minute until fragrant.
3Sprinkle flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste.
4Slowly pour in chicken broth while stirring to prevent lumps. Bring to a simmer.
5Add the uncooked rice, dried thyme, and dried rosemary. Stir well, cover, and reduce heat to low. Simmer for 15 minutes, stirring occasionally.
6Stir in the milk and heavy cream. Add the cooked chicken. Continue to simmer uncovered for another 10 minutes, or until rice is tender and soup has thickened.
7Season with salt and pepper to taste. Garnish with fresh parsley if desired. Serve hot.

🔧Equipment

Large pot or Dutch oven
Wooden spoon
Measuring cups and spoons
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 10g❤️Cholesterol: 80mg🧂Sodium: 700mg🌾Total Carbs: 30g🥦Dietary Fiber: 2g🍬Sugars: 4g🥩Protein: 18g

📝Notes

For a lighter version, use half-and-half instead of heavy cream. You can also add frozen peas or corn in the last 5 minutes of cooking for extra vegetables.

Watch Video Of How Cream of Chicken and Rice Soup Works

This rice cream of chicken soup is a staple in my home because it is simple, filling, and always a crowd pleaser. It works for a quick weeknight dinner or a cozy weekend lunch, and it is easy to double for a family gathering. I hope you give it a try and see how comforting a bowl of homemade soup can be.

❓ Frequently Asked Questions About Cream of Chicken and Rice Soup

1. Can I use leftover chicken for this soup?

Yes, leftover rotisserie chicken or any cooked chicken works great. Just shred or dice it and add it in step 6. This is a perfect way to use up leftover chicken.

2. Can I make this soup dairy free?

You can substitute the butter with olive oil or a dairy free margarine. Use unsweetened almond milk or oat milk in place of the milk and cream. The soup will be slightly less rich but still tasty.

3. How do I store leftovers?

Store any leftover soup in an airtight container in the fridge for up to 4 days. The rice will absorb some liquid, so you may need to add a splash of broth or milk when reheating to thin it out.

4. Can I freeze this soup?

Freezing is possible but the texture of the rice may change. If you plan to freeze, cook the rice separately and add it when reheating. The soup base freezes well for up to 3 months.

5. What can I serve with this soup?

A crusty bread or a simple side salad pairs nicely. You can also top the soup with croutons or a sprinkle of shredded cheese for extra flavor.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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