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Bowl of creamy chicken and rice soup garnished with herbs

Creamy Chicken and Rice Soup

A hearty and silky soup, perfect for cold evenings, featuring tender chicken, rice, and a creamy broth that feels like a warm hug.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

For the soup base
  • 4 tablespoons neutral oil or unsalted butter Use olive oil or butter depending on preference
  • 1 medium yellow onion, finely diced About 1 cup; sweet or yellow onions work best for depth
  • 1 cup chopped carrots About 2 medium carrots, cut into small dice for even cooking
  • 1 cup chopped celery About 2 stalks, diced
  • 2 cloves garlic, minced Fresh garlic gives the best aroma
For the protein and liquid
  • 1 pound boneless, skinless chicken breast, cut into 1/2-inch dice Chicken thighs can also be used for more richness
  • 4 cups low-sodium chicken broth Homemade or store-bought; reduce added salt if using a salty broth
For the rice and creaminess
  • 1 cup uncooked rice White long-grain for quicker results or brown rice for nuttier flavor
  • 1 cup heavy cream Adds silkiness; can be substituted with half-and-half or whole milk for a lighter option
Seasoning and garnish
  • Salt and freshly ground black pepper, to taste Season in stages for best control
  • Fresh parsley, chopped For garnish, brightens the soup and adds color

Method
 

Preparation
  1. Dice the onion, carrots, celery, and chicken into uniform pieces so they cook evenly. Mince the garlic.
  2. Heat 2 tablespoons of oil or butter in a large heavy-bottomed pot or Dutch oven over medium heat until shimmering.
Cooking
  1. Add the diced onion, carrots, and celery to the pot. Sauté over medium heat, stirring occasionally, until the onion becomes translucent and the carrots and celery have softened — about 6–8 minutes.
  2. Stir in the minced garlic and cook for 30–60 seconds until fragrant.
  3. Add the diced chicken to the pot and cook, stirring occasionally, until the chicken is no longer pink on the outside — about 3–5 minutes.
  4. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Increase heat to bring the liquid to a gentle boil.
  5. Add the uncooked rice and stir to distribute it evenly. Reduce heat to low or medium-low to maintain a gentle simmer.
  6. Simmer uncovered, stirring occasionally, for 15–20 minutes for white rice or 35–45 minutes for brown rice — until the rice is tender but not mushy.
  7. Lower the heat to very low. Stir in the heavy cream and cook gently for 2–3 minutes until warmed through.
Serving
  1. Turn off the heat and let the soup sit for 5 minutes to allow the flavors to settle.
  2. Ladle into bowls and garnish with chopped fresh parsley for brightness.

Notes

For a gluten-free version, ensure broth is certified gluten-free. This can be paired with crusty bread or a crisp green salad. Adjusting salt in stages helps avoid over-salting as flavors concentrate.