I always turn to this creamy chicken and rice soup when I need cozy comfort in a bowl. It blends tender chicken, vibrant veggies, and creamy rice-infused broth into a soul-soothing meal.

Why You’ll Love This Recipe

I love how quick and easy it comes together in one pot, yet it packs rich, layered flavors. Butter-sautéed onions, carrots, and celery build a flavorful base, while thyme and rosemary add fresh aromatics. The rice cooks right in the soup, thickening the broth for extra body—and a splash of hot sauce and soy sauce gives it that unexpected depth.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1½ lb boneless, skinless chicken thighs, chopped
1 tsp kosher salt
1 tsp Italian seasoning
¼ tsp mustard powder
¼ tsp paprika
¼ 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
¼ 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 & pepper, to taste
Garnish: Parmesan cheese, black pepper, fresh parsley

directions

Toss the chicken with salt, Italian seasoning, mustard powder, paprika, and chili flakes.
In a Dutch oven over medium heat, melt the butter. Add onion, carrots, and celery; sauté for 5–7 minutes until softened. Stir in the garlic.
Add the seasoned chicken and cook until no longer pink. Stir in thyme and rosemary.
Sprinkle the flour in, stirring to coat everything evenly.
Gradually pour in the broth, half‑and‑half, soy sauce, and hot sauce. Add the rice and bring to a boil.
Reduce heat to simmer and cook for 15–20 minutes, stirring often, until the rice is tender and the soup thickens.
Taste and adjust seasoning with salt, pepper, or extra hot sauce. Serve with Parmesan, parsley, and a pinch of pepper.

Servings and timing

Servings: 10
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

I often use leftover shredded chicken or rotisserie chicken—just add it during the last 5 minutes to warm it through.
Brown or wild rice works too, though I usually cook it separately and stir it in to avoid overcooking.
I’ve swapped half‑and‑half with whole milk or even heavy cream depending on what I have—each gives the soup a different richness.
For extra flavor, I like adding a bay leaf or two while the soup simmers.
If I want more greens, I toss in a handful of chopped spinach or kale near the end.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days.
When reheating, I always add a bit of broth or water since the rice tends to soak up liquid and thicken the soup overnight. A quick warm-up on the stove or in the microwave brings it right back to life.

FAQs

Can I use other types of rice?

Yes, I can swap in brown or wild rice, but they take longer to cook. I usually cook them separately and stir them in to control the texture.

Can I use milk instead of half and half?

I do this often. Whole milk works well, but the soup turns out a little lighter and less creamy compared to using half and half.

How long does this soup last in the fridge?

It lasts up to 4 days in the fridge when stored properly in an airtight container.

Can I freeze this soup?

I don’t recommend freezing it. The rice and cream tend to separate and change texture after thawing, which affects the overall consistency.

Can I make this in a slow cooker?

Yes, I’ve made a version in the slow cooker by adding all ingredients except dairy and cooking on low until the chicken and rice are done. I stir in the half-and-half at the end before serving.

Conclusion

This creamy chicken and rice soup is one of my favorite go-to comfort meals—quick, flavorful, and so satisfying. It's perfect for a cozy night in or when I need a simple one-pot dinner that feeds a crowd. I love how easy it is to adapt with whatever ingredients I have on hand, and I always come back to it when I want something hearty and nourishing.