Print

Creamy Chicken and Rice Soup

Creamy chicken and rice soup in a white bowl with tender chicken pieces, rice, carrots, and herbs
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This creamy chicken and rice soup is the ultimate comfort food. Tender pieces of chicken, soft rice, and finely chopped vegetables simmer in a rich, creamy broth seasoned with Italian herbs. It’s hearty, cozy, and perfect for chilly evenings, busy weeknights, or anytime you need a warm bowl of homemade comfort.

Ingredients

  • 2 pounds boneless skinless chicken breast or thighs, cut into bite-size pieces
  • ¼ teaspoon Italian seasoning (for seasoning the chicken)
  • 2 tablespoons butter or oil
  • 3 celery stalks, finely chopped
  • 1 cup carrots, peeled and chopped
  • ½ yellow onion, diced
  • 2 tablespoons jarred minced garlic (or 5–6 cloves fresh garlic, minced)
  • 6 tablespoons all-purpose flour
  • 9 cups chicken broth
  • 1½ cups uncooked white rice
  • ¼ teaspoon Italian seasoning (for the soup)
  • 2 cups heavy whipping cream
  • Salt and pepper to taste

Instructions

  1. Cut the chicken into bite-size pieces and toss with ¼ teaspoon Italian seasoning to lightly season the meat.
  2. Heat a large soup pot or Dutch oven over medium-high heat. Add the butter or olive oil along with the celery, carrots, and onion. Cook for 5–7 minutes, stirring occasionally, until the vegetables begin to soften.
  3. Stir in the minced garlic and flour and cook for about 1 minute, stirring constantly so the flour coats the vegetables and cooks slightly.
  4. Slowly pour in the chicken broth, stirring and scraping the bottom of the pot so the flour dissolves and any browned bits release.
  5. (Optional step for picky eaters)
    If you prefer a smoother soup, use an immersion blender to blend the vegetables into the broth until smooth.
  6. Stir in the uncooked rice and the remaining ¼ teaspoon Italian seasoning.
  7. Increase the heat until the soup comes to a gentle boil, then reduce heat to maintain a simmer. Cover with the lid slightly ajar and simmer for about 10 minutes, stirring occasionally to prevent the rice from sticking.
  8. Add the seasoned chicken and cook for another 7–10 minutes, or until the chicken is fully cooked and the rice is tender.
  9. Stir in the heavy whipping cream and season with salt and pepper to taste.
  10. Simmer for 2–3 minutes until the soup is hot and creamy.

Notes

Reheating Tip
This soup will naturally thicken as it sits because the rice continues to absorb liquid. When reheating, add a splash of chicken broth or water and stir until the soup reaches your desired consistency.

Slow Cooker (Crockpot) Instructions
To make this soup in the slow cooker, add the chicken, celery, carrots, onion, garlic, Italian seasoning, rice, and chicken broth to the crockpot. Cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken and rice are tender.

About 30 minutes before serving, whisk the flour with a small amount of broth from the soup until smooth, then stir it into the crockpot along with the heavy cream. Cover and continue cooking until the soup thickens.

Texture Tip
For picky eaters or a smoother soup base, you can use an immersion blender to blend the vegetables before adding the rice and chicken.

Find it online: https://ourgratefulkitchen.com/creamy-chicken-and-rice-soup/