Creamy Chicken and Rice Soup is the perfect dish for any occasion. Whether you’re looking for a cozy weeknight meal or a comforting dish to share with friends, this soup delivers rich flavors and satisfying textures. The creamy broth envelops tender chicken and veggies, while the rice cooks right in the soup, enhancing its body and richness. This recipe is sure to become a family favorite!
Why You’ll Love This Recipe
- Comforting Flavor: The combination of chicken, vegetables, and creamy broth creates a warm and hearty experience that feels like a hug in a bowl.
- Easy to Make: With simple ingredients and straightforward steps, you can whip up this delicious soup in just 45 minutes.
- Versatile Dish: Perfect for lunch or dinner, this soup can be served as an appetizer or main course, making it great for any gathering.
- One-Pot Wonder: Cooking everything in one pot not only saves time on cleanup but also allows the flavors to meld beautifully together.
- Customizable: Feel free to add your favorite vegetables or adjust the spices to suit your taste for a unique twist every time.
Tools and Preparation
Before you start making Creamy Chicken and Rice Soup, gather your essential tools. Having the right equipment will make your cooking process smooth and enjoyable.
Essential Tools and Equipment
- Dutch oven or large soup pot
- Cutting board
- Chef’s knife
- Measuring cups and spoons
- Mixing bowl
- Ladle
Importance of Each Tool
- Dutch oven: Ideal for simmering soups evenly and holding heat well. It helps create a rich flavor profile.
- Chef’s knife: A sharp knife makes chopping vegetables quick and easy, ensuring even pieces for uniform cooking.
- Ladle: Perfect for serving soup into bowls without spills, allowing you to enjoy every drop of your delicious creation.
Ingredients
Creamy Chicken and Rice Soup made with chicken, veggies, rice, and a creamy broth. The rice cooks right in the soup giving it body & richness!
- 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. butter, unsalted
- 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
- garnish: Parmesan cheese, black pepper, fresh parsley
How to Make Creamy Chicken and Rice Soup
Step 1: Prepare the Chicken
Place the diced chicken pieces in a medium-sized mixing bowl. Add the kosher salt, Italian seasoning, mustard powder, paprika, and chili flakes. Stir well to coat the chicken evenly with the spices. Set aside.
Step 2: Sauté Vegetables
Heat a large Dutch oven or soup pot over medium heat. Melt the unsalted butter in the pot before adding in the onions, carrots, and celery. Season with kosher salt to taste. Sauté while stirring occasionally for about 5 to 7 minutes until softened. Add minced garlic and stir for another 30 seconds until fragrant.
Step 3: Cook the Chicken
Add the seasoned chicken pieces into the pot. Cook until no longer pink inside (about 5–7 minutes). Stir in chopped thyme and rosemary.
Step 4: Thicken with Flour
Sprinkle in all-purpose flour over the mixture while stirring continuously to coat both vegetables and chicken evenly.
Step 5: Combine Broth & Rice
Slowly pour in chicken broth along with half-and-half, soy sauce, and hot sauce while stirring well. Add uncooked long grain white rice into the mixture; stir again to combine everything thoroughly.
Step 6: Simmer
Increase heat to medium-high until it reaches a boil then reduce heat back down to low. Let it simmer for about 15–20 minutes or until rice is cooked through; stir frequently so that rice does not stick at the bottom of your pot.
Step 7: Final Touches
Taste your creamy chicken and rice soup! Adjust seasoning by adding more hot sauce if desired along with additional salt or pepper as needed before ladling into bowls. Garnish each serving with shaved Parmesan cheese, black pepper, and fresh parsley before enjoying!
How to Serve Creamy Chicken and Rice Soup
Creamy Chicken and Rice Soup is a versatile dish that can be served in various ways. Whether you’re looking for a simple meal or a more elaborate presentation, there are plenty of options to enhance your dining experience.
Classic Bowl
- Serve the soup hot in a bowl, topped with freshly grated Parmesan cheese. This adds a savory touch that complements the creamy broth beautifully.
Crusty Bread
- Pair the soup with a slice of crusty bread. A warm baguette or sourdough loaf can be perfect for dipping into the rich soup.
Salad on the Side
- A light garden salad can balance the richness of the soup. Use mixed greens, cherry tomatoes, and a vinaigrette for a refreshing contrast.
Homemade Crackers
- Serve with homemade crackers for added crunch. These can be seasoned with herbs and spices to complement the flavors in the soup.
Garnishes Galore
- Add extra garnishes like fresh parsley or chili flakes to each bowl before serving. This not only enhances flavor but also adds visual appeal.
How to Perfect Creamy Chicken and Rice Soup
To make sure your Creamy Chicken and Rice Soup turns out perfectly every time, consider these helpful tips.
- Use Fresh Ingredients: Fresh vegetables and herbs will boost flavor significantly compared to dried or canned alternatives.
- Adjust Consistency: If your soup gets too thick from the rice, add more chicken broth or water while reheating.
- Season Gradually: Taste as you go! Adjust salt and pepper levels throughout cooking for balanced seasoning.
- Cook Rice Separately (Optional): For an alternative texture, cook rice separately and add it just before serving for more bite.
Best Side Dishes for Creamy Chicken and Rice Soup
A delicious side dish can elevate your meal when enjoying Creamy Chicken and Rice Soup. Here are some fantastic options that pair well with this comforting soup.
- Garlic Bread: A classic choice that adds flavor and texture; simply toast slices of bread with garlic butter.
- Stuffed Peppers: Colorful bell peppers filled with quinoa or rice complement the creamy soup well.
- Roasted Vegetables: Seasonal veggies roasted until caramelized provide a sweet contrast to the savory soup.
- Coleslaw: A tangy slaw made with cabbage, carrots, and a vinaigrette offers crunch and acidity.
- Cornbread: Sweet cornbread is an excellent pairing; serve warm alongside the soup for dipping.
- Quinoa Salad: Light and nutritious, this salad can add another layer of texture to your meal.
Common Mistakes to Avoid
Making Creamy Chicken and Rice Soup can be simple, but there are some common mistakes to watch out for. Here’s how to avoid them:
- Not Seasoning Properly: Failing to season the chicken and vegetables can lead to bland soup. Always season at each step for maximum flavor.
- Overcooking the Rice: Cooking rice for too long can make it mushy. Keep an eye on the simmering time to ensure it’s perfectly cooked.
- Ignoring Consistency: If you find your soup too thick, don’t hesitate to add more broth or water. Adjust as needed while reheating.
- Skipping the Aromatics: Aromatics like onions, garlic, and herbs are essential for depth of flavor. Be sure to sauté them properly to release their full potential.
- Using Low-Quality Ingredients: Quality ingredients make a difference in taste. Choose fresh chicken and good-quality broth for the best results.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container.
- Consume within 3-4 days for optimal freshness.
Freezing Creamy Chicken and Rice Soup
- Freeze in a freezer-safe container.
- Best if used within 2-3 months for best flavor.
Reheating Creamy Chicken and Rice Soup
- Oven: Preheat to 350°F (175°C). Place soup in an oven-safe dish and cover with foil. Heat until warmed through, about 20-30 minutes.
- Microwave: Transfer soup to a microwave-safe bowl. Heat on high for 2-3 minutes, stirring halfway through.
- Stovetop: Pour soup into a pot over medium heat. Stir frequently until heated thoroughly, about 5-10 minutes.
Frequently Asked Questions
Here are some common questions about Creamy Chicken and Rice Soup that may help you in your cooking journey.
Can I use different types of rice?
You can substitute long grain white rice with other types like brown rice or jasmine rice, but cooking times may vary.
How do I make it dairy-free?
To make this soup dairy-free, replace half-and-half with coconut milk or a dairy-free cream alternative.
What vegetables can I add?
Feel free to include vegetables like peas, corn, or spinach for added nutrition and color.
How do I store leftovers of Creamy Chicken and Rice Soup?
Store leftovers in an airtight container in the refrigerator for up to four days or freeze for up to three months.
Final Thoughts
This Creamy Chicken and Rice Soup is not only comforting but also incredibly versatile. You can customize it with your favorite veggies or spices. Whether enjoyed on a chilly night or shared at a gathering, this recipe is sure to delight everyone at your table!
Creamy Chicken and Rice Soup
Creamy Chicken and Rice Soup is the ultimate comfort food, perfect for cozy evenings or gatherings with friends. This rich and hearty soup features tender chicken pieces simmered with fresh vegetables in a velvety broth, while rice cooks right in the pot, adding texture and flavor. Each spoonful delivers warmth and satisfaction, making it an instant family favorite. Whether you’re enjoying a quiet dinner at home or entertaining guests, this easy-to-make recipe will delight everyone at your table.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 6 people 1x
- Category: Soup
- Method: Simmering
- Cuisine: American
Ingredients
- 1 1/2 lb. boneless, skinless chicken thighs
- 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
- garnish: Parmesan cheese, black pepper, fresh parsley
Instructions
- In a mixing bowl, season diced chicken with salt, Italian seasoning, mustard powder, paprika, and chili flakes.
- Heat butter in a large Dutch oven over medium heat. Sauté onions, carrots, and celery for about 7 minutes until softened; add garlic and cook for another 30 seconds.
- Add seasoned chicken to the pot and cook until no longer pink (5–7 minutes). Stir in thyme and rosemary.
- Sprinkle flour over the mixture while stirring to coat.
- Gradually pour in broth, half-and-half, soy sauce, and hot sauce; add uncooked rice and stir well.
- Bring to a boil then reduce to low heat and simmer for 15–20 minutes until rice is cooked; stir frequently.
- Taste and adjust seasoning as needed before serving with garnishes like Parmesan cheese and parsley.
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 350
- Sugar: 3g
- Sodium: 850mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 90mg
