Name: Creamy Chicken and Rice Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 1/2 lb. boneless, skinless chicken thighs, cut into bite-sized pieces; 1 tsp. kosher salt; 1 tsp. Italian seasoning; 1/4 tsp. mustard powder; 1/4 tsp. paprika; 1/4 tsp. chili flakes; 3 Tbsp. unsalted butter; 1 medium yellow onion, diced; 3 large carrots, peeled and diced; 3 stalks celery, diced; 4 cloves garlic, minced; 1 Tbsp. fresh thyme, chopped; 1 Tbsp. fresh rosemary, chopped; 1/4 cup all purpose flour; 6 cups chicken broth; 1 cup half and half; 1 Tbsp. soy sauce; 1 Tbsp. hot sauce; 1 cup long grain white rice, uncooked; Salt and pepper, to taste; Parmesan cheese, shaved; Black pepper; Fresh parsley

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I absolutely love cozying up with a warm bowl of this Creamy Chicken and Rice Soup Recipe. It strikes the perfect balance of hearty and comforting, with tender chicken, tender-crisp veggies, and rice swimming in a rich, dreamy broth that feels like a hug in a bowl. Every spoonful just melts in your mouth, and the subtle hints of herbs and spices make it so flavorful without being overpowering. I find this soup to be a lifesaver when I want something easy to prepare but still crave a meal that feels special and satisfying.

Why You’ll Love This Creamy Chicken and Rice Soup Recipe

What really excites me about this recipe is the way the flavor profile comes together so beautifully. The blend of Italian seasoning, thyme, rosemary, and a touch of chili flakes creates a gentle warmth and herby brightness that elevates every bite. Then the creamy texture from the half and half paired with the starchy rice makes the soup rich and luscious without feeling heavy, which is exactly what I look for in comfort food. It’s a true balance of savory, spicy, and creamy that I find utterly irresistible.

Another reason this recipe holds a special place in my kitchen is how straightforward it is to prepare. You just toss everything into one pot, and the rice cooks right in the broth, making cleanup simple and the kitchen less chaotic. Whether I’m making it for a busy weeknight dinner or preparing ahead for a casual family gathering, it always comes together perfectly. Plus, it’s a recipe that’s flexible enough to suit lots of occasions, from cozy solo suppers to crowd-pleasing potlucks. Honestly, it feels like a classic that I can keep coming back to again and again.

Ingredients You’ll Need

The image shows eight bowls and a white plate arranged on a white marbled surface, each holding a different ingredient. Starting from the top left, there is a clear measuring cup filled with light yellow broth. Next to it on the right, a white bowl is filled with bright orange diced carrots. Further right is another white bowl holding dry white rice. Below the measuring cup is a small white dish with green dried herbs. To the right of it is a white bowl filled with chopped light green celery. Beside it is a scalloped white bowl containing various powdered spices in sections: white salt, black pepper, red paprika, yellow powder, green dried herbs, and red chili flakes. Below the herbs is a small white dish with sliced white garlic. At the bottom right, a white bowl holds chopped white onions. To the bottom left, a white speckled plate holds five raw chicken pieces with pink skin and light fat. Everything is laid out neatly with good lighting. photo taken with an iphone --ar 4:5 --v 7

Each ingredient here is simple but essential – they build layers of flavor, add texture, and bring that inviting warmth to the dish. From hearty chicken thighs to fresh herbs and creamy dairy, every component plays its part to create a soup that feels full and comforting with every spoonful.

Boneless, skinless chicken thighs: I prefer thighs because they stay juicy and tender as they cook.
Kosher salt: Essential for seasoning and bringing out the natural flavors in the chicken and veggies.
Italian seasoning: Adds a fragrant mix of herbs that give the soup its signature savory taste.
Mustard powder: A subtle hint of tangy warmth that deepens the flavor without overwhelming.
Paprika: Provides a gentle smoky sweetness and lovely color.
Chili flakes: Just a little kick of heat to balance the creaminess.
Unsalted butter: For sautéing the vegetables and building that silky base.
Yellow onion: Adds subtle sweetness and aromatic depth.
Carrots: For a touch of natural sweetness and texture.
Celery: Brings a mild crunch and freshness to the soup.
Garlic: The star that gives the soup a warm, irresistible aroma.
Fresh thyme: A fragrant herb that brightens up the soup beautifully.
Fresh rosemary: Adds a piney, earthy note that complements the chicken.
All-purpose flour: Helps thicken the soup to that perfect creamy consistency.
Chicken broth: The flavorful base that ties everything together.
Half and half: Creates the creamy richness that makes the soup so satisfying.
Soy sauce: Just a splash for umami depth and a hint of savoriness.
Hot sauce: Adds a touch of heat and complexity.
Long grain white rice: Cooks right in the soup, absorbing all the flavors and thickening the broth.
Salt and pepper: To taste, for perfect seasoning.
Garnishes (Parmesan cheese, black pepper, fresh parsley): These add brightness and an extra layer of flavor when serving.

Directions

Step 1: In a medium bowl, I like to toss the diced chicken thighs with kosher salt, Italian seasoning, mustard powder, paprika, and chili flakes to make sure every piece is well-coated with those beautiful spices. Letting the chicken sit for a bit helps the flavors soak in nicely.

Step 2: Next, I heat a large Dutch oven over medium heat and melt the butter. Once melted, I add the diced onions, carrots, and celery with a pinch of salt. I sauté the vegetables gently for about 5 to 7 minutes until they’re tender and fragrant, stirring frequently so nothing sticks or browns too much. Then I add the minced garlic and cook it for another 30 seconds to release that amazing aroma.

Step 3: Now it’s time to add the seasoned chicken to the pot. I cook everything together until the chicken pieces lose their pink color—this usually takes about 6 to 8 minutes. At this point, I stir in the fresh thyme and rosemary, which immediately makes the kitchen smell incredible.

Step 4: I sprinkle the all-purpose flour over the mixture, stirring constantly to coat the chicken and veggies evenly. This step is key because the flour helps thicken the soup later on, giving it that smooth, creamy texture I love.

Step 5: Slowly, I pour in the chicken broth, half and half, soy sauce, and hot sauce while stirring gently. Then I add the uncooked long grain white rice and give it a good mix. I turn the heat up to medium-high and wait for the soup to reach a gentle boil.

Step 6: Once boiling, I reduce the heat to low and let the soup simmer uncovered for 15 to 20 minutes. It’s important to stir frequently during this time so the rice doesn’t stick to the bottom of the pot. The rice absorbs the broth and the starch it releases thickens the soup naturally, making it irresistibly creamy.

Step 7: Finally, I taste the soup and adjust the seasoning by adding extra hot sauce, salt, or pepper if needed. When it’s just right, I ladle the soup into warm bowls and garnish each serving with shaved Parmesan, freshly cracked black pepper, and a sprinkle of fresh parsley for a pop of color and flavor.

Servings and Timing

This Creamy Chicken and Rice Soup Recipe makes about 10 hearty servings, perfect for sharing with family or friends. The preparation time is roughly 10 minutes to chop and season everything, and cooking takes about 35 minutes, resulting in a total time of approximately 45 minutes. There is no additional resting time needed, so you can enjoy this comforting meal as soon as it’s ready. It’s fantastic for meal prepping too, as it holds up well in the fridge and tastes great reheated.

How to Serve This Creamy Chicken and Rice Soup Recipe

This image shows a close-up of a thick creamy soup in a blue pot with white inside. The soup has a light yellow base with visible small chunks of orange carrots, white chicken pieces, light green celery, and small specks of green herbs evenly spread throughout. The texture looks smooth but with bit pieces that add a chunky feel. The pot sits on a white marbled surface with part of a small silver bowl holding shredded cheese visible in the background. Photo taken with an iphone --ar 4:5 --v 7

When I serve this soup, I love pairing it with a fresh green salad or a crusty baguette to mop up all the creamy broth. It’s perfect for a simple weeknight dinner, but it also shines as a starter for a holiday meal or a casual get-together. Adding some crunchy breadsticks or garlic toast on the side really rounds out the experience.

For garnishes, I find that a generous shaving of Parmesan cheese and a few snips of fresh parsley on top make the soup look as beautiful as it tastes. A grind of black pepper right before serving adds a subtle bite that really elevates each spoonful. For presentation, serving it in deep soup bowls makes it feel special, and portion sizing around one to one and a half cups per person hits that perfect balance of comfort without feeling too heavy.

As for drinks, I’m a big fan of pairing this meal with a cold glass of crisp white wine like a Sauvignon Blanc or a light Pinot Grigio. If you prefer non-alcoholic options, a sparkling water with a twist of lemon or a mild, fragrant herbal tea complements the soup beautifully. Because the soup is best enjoyed warm or hot, I always make sure it’s freshly heated through before serving to keep those flavors lively and the texture silky.

Variations

If you want to switch things up, I’ve found this soup is very forgiving and easy to customize. For instance, instead of chicken thighs, using boneless chicken breasts works well if you prefer leaner meat, though thighs retain moisture better. You could also swap out the fresh herbs for dried versions in a pinch, just use about a third of the fresh quantity to avoid overpowering the soup.

For those who need gluten-free options, simply substitute the all-purpose flour with a gluten-free flour blend or cornstarch slurry to thicken the soup – it still turns out wonderfully creamy. And for a vegetarian or vegan take, I sometimes make this with vegetable broth and omit the chicken, adding mushrooms or chickpeas for protein and plenty of flavor.

I also like playing with the flavor by adding different spices or vegetables depending on the season or what I have on hand. A pinch of smoked paprika adds a lovely depth, or swapping white rice for brown rice or wild rice creates a nuttier texture. You can even try cooking it in a slow cooker for a hands-off approach that yields tender chicken and fully infused flavors.

Storage and Reheating

Storing Leftovers

I always store leftover soup in airtight containers once it has cooled to room temperature. Glass containers with secure lids work best for me because they don’t absorb odors and are easy to reheat from. This soup keeps beautifully in the fridge for 3 to 4 days, so you have plenty of time to enjoy it again without losing any flavor or texture.

Freezing

This soup freezes quite well, which makes it perfect for meal prep. I recommend freezing in portion-sized freezer-safe containers to make reheating a breeze. Make sure the soup is cooled completely before freezing to preserve quality. It will keep in the freezer for up to 3 months. When you’re ready to eat, thaw overnight in the fridge for best results, and give it a good stir before reheating.

Reheating

To reheat, I prefer warming it gently on the stovetop over low to medium heat, stirring often to prevent the rice from sticking or clumping. If the soup has thickened too much in the fridge, adding a splash of chicken broth or water helps loosen it back up to the perfect creamy consistency. Microwave reheating works too, but be sure to stir halfway through for even heating. I avoid reheating on too high heat to prevent curdling of the dairy and overcooking the rice.

FAQs

Can I use chicken breast instead of thighs?

Yes, you can definitely use boneless chicken breasts in this Creamy Chicken and Rice Soup Recipe. Just keep in mind that breasts cook faster and can dry out more easily, so watch the cooking time closely and avoid overcooking. Thighs tend to stay more tender and flavorful, but breasts are a leaner alternative if preferred.

Is it okay to use leftover cooked chicken?

Absolutely! Leftover cooked chicken works well and can save time. Just add it towards the end of the cooking process so it heats through without becoming tough or overcooked. You’ll want to cook the rice fully in the broth first, then fold in the chicken for the last few minutes.

Can I substitute brown rice for white rice?

You can substitute brown rice, but it will require a longer cooking time—usually about 40 to 45 minutes simmering rather than 15-20. I recommend pre-cooking the brown rice separately and adding it near the end to avoid overcooking the other ingredients. The nuttier flavor of brown rice brings a nice twist to the soup’s texture and taste.

How spicy is this soup?

This recipe has only a gentle kick from the chili flakes and hot sauce, but the heat is mild and adjustable. You can easily increase or reduce the amount of hot sauce and chili flakes to make it as spicy or as mellow as you like. For kids or sensitive guests, I often leave out the chili flakes entirely.

Can I make this soup dairy-free?

Yes! To make it dairy-free, replace the half and half with coconut milk or a creamy plant-based milk like cashew milk. You may want to skip the butter and use olive oil instead for sautéing. The soup will still be creamy and flavorful with these substitutions.

Conclusion

I can’t recommend this Creamy Chicken and Rice Soup Recipe enough for those cozy days when you want something warm, nourishing, and simply delicious. It’s easy to make, packed with comforting flavors, and always a hit whether you’re feeding a crowd or treating yourself to a homemade meal. Give it a try and see how quickly it becomes a go-to in your recipe collection—trust me, your taste buds will thank you!