Name: Creamy Chicken and Rice Soup Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 stick celery, chopped finely; 2 medium carrots, peeled and chopped finely; 1/2 medium onion, chopped; 3 cloves garlic, minced; 3 tablespoons flour; 4 cups chicken broth; 1/4 teaspoon Italian seasoning; 3/4 cup uncooked white jasmine rice; 1 cup heavy cream (whipping cream); 1 pound uncooked chicken breasts, cut into bite-size pieces or strips; Salt and pepper, to taste

I am absolutely thrilled to share with you my Creamy Chicken and Rice Soup Recipe, a dish that feels like a warm hug on a chilly day. This soup combines tender pieces of chicken, fluffy jasmine rice, and a rich, velvety broth that’s creamy without being too heavy. It’s one of my go-to meals when I want comfort food that’s both satisfying and simple to make. Every spoonful is packed with gentle, savory flavors and just the right amount of creaminess, making it perfect for a cozy dinner or a nourishing lunch.

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

What I love most about this soup is its incredible balance of flavors. The sautéed veggies bring a natural sweetness and earthiness, while the garlic and Italian seasoning add a subtle, aromatic punch that wakes up your taste buds. The cream provides that indulgent richness that makes every bite feel special, all without overpowering the fresh chicken and delicate jasmine rice. It’s truly comfort food at its finest.

Another thing that makes this Creamy Chicken and Rice Soup Recipe stand out for me is how straightforward it is to prepare. I appreciate recipes that don’t require a dozen complicated steps or rare ingredients, and this one hits the sweet spot. It’s just a matter of building flavors step-by-step, simmering everything together until magic happens, and voila—you have a bowl of deliciousness ready to enjoy.

This soup is perfect for so many occasions. I often make it on weeknights after a busy day, knowing it’ll warm me up and satisfy me without any fuss. But it also shines as a comforting dish to serve at family dinners or even small gatherings, where you want something homey but elegant. The creamy texture and melt-in-your-mouth chicken make it a crowd-pleaser every time.

Ingredients You'll Need

A white bowl filled with creamy rice soup that has visible layers of soft white rice, small orange carrot cubes, shredded light beige chicken pieces, and small green herb leaves scattered on top, all mixed together in a thick light yellow broth with a sprinkle of black pepper. The bowl sits on a white marbled surface with another similar bowl slightly visible in the corner. The colors are warm and inviting with a smooth, thick texture throughout photo taken with an iphone --ar 4:5 --v 7

The beauty of this recipe lies in its simple yet essential ingredients. Each one brings something crucial to the pot: bright veggies for flavor and color, fragrant jasmine rice for mild sweetness and body, tender chicken for hearty protein, and cream to bring it all together in a luscious broth.

TIP : You'll find the full list of ingredients and measurements in the recipe card below

Olive oil: for sautéing veggies and adding a subtle fruity richness.
Celery: finely chopped to bring a fresh, slightly peppery crunch that balances the creaminess.
Carrots: peeled and finely chopped for natural sweetness and vibrant orange color.
Onion: diced to build a savory flavor foundation.
Garlic: minced for a punch of warming aroma and depth.
Flour: acts as a thickening agent for that creamy texture we all crave.
Chicken broth: the heart of the soup, adding savory depth and moisture.
Italian seasoning: a fragrant blend that gently lifts the flavor profile.
Uncooked white jasmine rice: brings a delicate, floral note and satisfying body.
Heavy/whipping cream: enriches the soup with a silky, comforting smoothness.
Uncooked chicken breasts: cut into bite-size pieces for tender, juicy protein.
Salt and pepper: essential for seasoning to taste and bringing all the flavors together.

Directions

Step 1: Heat the olive oil in a large soup pot over medium-high heat. Add the finely chopped celery, carrots, and onion. Sauté these for about 5 to 7 minutes, stirring occasionally until the veggies soften and begin to release their wonderful aroma.

Step 2: Stir in the minced garlic and flour, cooking for about one minute. This step is key because the flour will help thicken the soup while the garlic adds that subtle punch of flavor that’s impossible to resist.

Step 3: Slowly pour in the chicken broth while stirring constantly. Make sure to scrape up any browned bits stuck to the bottom of the pot—that’s where a lot of flavor hides. Keep stirring until all the flour is completely dissolved and the broth becomes smooth.

Step 4: Add the Italian seasoning, jasmine rice, and heavy cream to the pot. Turn the heat up to high until the soup just begins to gently boil. Give it a good stir, then reduce the heat to low so the soup simmers. Partially cover the pot with the lid and gently simmer for 10 minutes. I like to stir occasionally here to prevent the rice from sticking.

Step 5: Add in the chicken pieces and cook for about 7 to 10 minutes more, or until both the chicken and rice are cooked through. Taste and season generously with salt and pepper—this soup loves seasoning. Keep in mind, this soup will thicken as it sits, so if you want it thinner, add more chicken broth during cooking or when reheating leftovers. If you plan to save leftovers, I recommend cooking the rice separately and adding it to each serving to keep it fluffy.

Servings and Timing

This Creamy Chicken and Rice Soup Recipe makes about 4 hearty servings, perfect for a small family or for leftovers to enjoy another day. Prep time is quick—around 10 minutes—since there’s minimal chopping and no complicated prep. Cooking time generally takes 35 minutes, bringing the total to roughly 45 minutes from start to finish. There’s no resting or cooling time required once it’s done, so you can dive in immediately and enjoy the warmth it brings.

How to Serve This Creamy Chicken and Rice Soup Recipe

Two white bowls filled with creamy soup containing light orange carrot pieces, white shredded chicken, and bits of green herbs. The soup has a thick, smooth, and slightly lumpy texture with visible small chunks and black pepper sprinkled on top. Each bowl has a golden spoon resting inside. The bowls sit on a white marbled surface, creating a clean and bright scene. Photo taken with an iphone --ar 4:5 --v 7

When I serve this soup, I love pairing it with a simple green salad dressed lightly with lemon or balsamic vinaigrette. The crispness cuts through the creaminess beautifully, giving a delightful contrast in texture and flavor. Crusty bread or warm garlic rolls are also fantastic alongside, perfect for dipping into every last bit of that luscious broth.

For a bit of garnish, I often sprinkle freshly chopped parsley or chives right on top before serving—it adds a pop of color and a fresh note that brightens the bowl. If you want to get a little fancy, a small drizzle of extra virgin olive oil or a pinch of smoked paprika can add a lovely finishing touch without overpowering the flavors.

In terms of beverages, a lightly chilled white wine like Pinot Grigio or Sauvignon Blanc pairs wonderfully with the subtle creaminess and herbs. If you prefer non-alcoholic options, a sparkling water with a wedge of lemon or a cold apple cider can be equally refreshing. I find this soup is best enjoyed hot or warm, straight from the stove, especially on a cold day or whenever you need a comforting meal that feels like a cozy hug in a bowl.

Variations

One of the great things about this Creamy Chicken and Rice Soup Recipe is how easy it is to customize. If you want to switch things up, you can swap out the chicken breasts for thighs—they add a bit more richness and stay tender and juicy. For a vegetarian twist, omit the chicken and use vegetable broth; you might want to add mushrooms, tofu, or a plant-based protein to keep it hearty.

If you’re aiming for a gluten-free version, simply replace the flour with a gluten-free thickener like cornstarch or a gluten-free all-purpose flour blend. The soup will still thicken beautifully and taste just as delicious. To add more layers of flavor, try different herbs such as thyme or rosemary instead of the Italian seasoning, or add a splash of white wine when you add the broth for subtle complexity.

For cooking methods, I have even made a version in my slow cooker by combining all ingredients except the cream and rice, then adding those during the last 30 minutes of cooking. It’s a wonderful hands-off alternative when you’re short on time but want that warm, home-cooked feeling.

Storage and Reheating

Storing Leftovers

I always store leftovers in airtight containers to keep the soup fresh and flavorful. Glass containers with tight-fitting lids work best to avoid any fridge odors making their way in. This soup will stay good for about 3 to 4 days in the refrigerator. Just make sure to refrigerate it promptly after cooking to keep everything safe and tasty.

Freezing

You can freeze this soup, but I recommend doing so before adding the cream and rice, as they can change texture when frozen and thawed. Freeze the broth, veggies, and cooked chicken in portion-sized containers or freezer bags for up to 3 months. When you’re ready to eat, thaw in the fridge overnight, then gently reheat and stir in the cream and freshly cooked rice to revive that fresh, creamy texture.

Reheating

The best way to reheat this soup is on the stovetop over medium-low heat. Stir often to ensure everything heats evenly and prevent sticking. Add a little extra broth or water if the soup is too thick, especially since the rice tends to absorb a lot of liquid as it sits. Avoid microwaving if possible, as it can make the texture uneven. Adding a splash of cream during reheating helps restore richness and creaminess, making each serving taste just as comforting as the first.

FAQs

Can I use brown rice instead of jasmine rice?

Absolutely! Brown rice is a great whole grain alternative, but keep in mind it will take longer to cook and may require more liquid. I suggest par-cooking the brown rice before adding it to the soup or increasing the simmering time by 15-20 minutes until tender.

Is it possible to make this soup without cream?

Yes, you can replace the heavy cream with coconut milk for a dairy-free version, or simply omit it and add extra broth and a bit of cornstarch to thicken. The soup will be less rich but still comforting and flavorful.

Can I prepare this soup in advance?

You can definitely prep the veggies and cut the chicken ahead of time. Cooking the entire soup in advance is fine, but I recommend cooking the rice fresh when you’re ready to serve to keep its texture perfect. Store rice separately and add it to individual bowls.

How do I make this soup spicier?

To add a little heat, I love tossing in some crushed red pepper flakes when I add the garlic or topping each bowl with a drizzle of hot sauce. A dash of cayenne pepper in the broth also works well to warm things up without overwhelming the delicate flavors.

Can I use rotisserie chicken instead of raw chicken breasts?

Yes! Using pre-cooked rotisserie chicken is a huge time saver. Add it to the soup towards the end of cooking just to warm through since it’s already cooked. Just be aware that you’ll want to add cooked rice rather than uncooked rice in this case.

Conclusion

I truly hope you give this Creamy Chicken and Rice Soup Recipe a try soon. It’s one of those dishes that feels like a little celebration in your bowl every time you make it—comforting, delicious, and surprisingly simple. Whether you’re new to cooking soups or a seasoned pro, this recipe is guaranteed to become a favorite in your kitchen like it is in mine. Cozy up with this creamy delight and enjoy every nourishing spoonful!