Recipe

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This creamy chicken and rice soup is flavorful and feels hearty. It tastes old school, just like grandma used to make.

When you want a cozy soup that feels like a warm hug, this creamy chicken and rice soup checks every box.

laddling creamy chicken and rice soup out of a pot. Creamy broth, rice, shredded chicken, chunky pieces of carrots

Chicken and Rice Soup with Heavy Cream

After making my creamy chicken noodle soup and watching my family go back for seconds, I knew I had to try the creamy version of our favorite chicken and rice soup. This recipe adds a little flour to thicken the base and some cream to the liquids, and the result is a soup that feels like a warm hug, just like the ones my grandmother used to make. This one might become your new favorite.

Ingredients

The base for this soup is chicken broth, a little water to cook the rice, and cream or half-and-half, with a little flour to thicken the soup. The meat from a cooked rotisserie chicken cuts down on cooking time, and it’s seasoned with thyme or poultry seasoning, while hearty veggies (carrots, onions, celery, garlic) make it a classic.

How to Make Creamy Chicken and Rice Soup

Making this creamy soup from scratch is simple. Full instructions in the recipe card. Here is an overview:

Sauté the veggies until soft, then add the flour and herbs. Toast those, then add the broth to dissolve the flour. Add the cream, and stir.
Simmer the soup for 10 minutes, then add the chicken, water, and rice. Bring it back to a boil and simmer for another 20 to 25 minutes, until the rice is cooked. If using raw chicken instead of cooked, check the note below.
Ladle the soup into bowls, and if you have a little extra time earlier in the day, make this no-knead Dutch oven bread to serve with this meal.

Variations and Swaps

You can use raw chicken (about 2 breasts) by adding it to the broth and simmering for 15 minutes before adding the rice. Before serving, shred it.
Half-and-half is the lightest cream alternative I recommend, since milk tends to make the broth thinner and can curdle.
This recipe calls for white rice, but if using brown rice, simmer the soup for 50 to 55 minutes after adding it to the pot.

a hearty bowl of creamy chicken and rice soup. Creamy broth, rice, shredded chicken, chunky pieces of carrots

Storage Instructions

This soup keeps well in the fridge for up to 4 days. The rice will continue to absorb liquid and may soften more over time, so if you prefer a thicker, stew-like texture, it's great as-is. You can freeze this soup; however, like with all cream-based soups, the dairy can separate, and the rice will turn mushy, so refrigeration is best for leftovers.

Creamy Chicken & Rice Soup {Grandma’s Recipe}

Servings: 6

Prep Time: 10

Cook Time: 40

This creamy chicken and rice soup is flavorful and feels hearty. It tastes old school, just like grandma used to make.

5 from 3 votes

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Ingredients

1 tablespoon olive oil
1 medium yellow onion, finely chopped
2 garlic cloves, minced
2 medium carrots, chopped
½ cup chopped celery
1 teaspoon dried thyme, or poultry seasoning
2 tablespoons all-purpose flour
2 32- ounce containers chicken stock
1 cup heavy cream, or half-and-half
1 cup water
1 cup white rice*
3 cups shredded cooked chicken, about ½ chicken
1 bay leaf

Instructions

Sauté:

In a large Dutch oven or soup pot, heat theolive oil over medium-high heat. Add the carrots, onions, celery, and garlic, sauté for 5 minutes or until the vegetables are softened. Add the seasonings and flour and stir to cook the flour for about 1 minute.

Simmer:

Addthe broth and stir to dissolve the flour. Add the cream, stir, and bringthe soup to a boil. Then, reduce the heat, cover the soup, and simmer for 10minutes.
Add the water, rice, shredded chicken, and bay leaf (if using). Stir to combine,increase the heat to bring the soup back to a boil, then reduce the heat to low, cover, and continue simmering for 20 to 25 minutes, until the rice is tender. Open and stir a couple of times while it cooks. Open and stir a couple of times while it cooks.

Serve & store:

Remove the bay leaf, ladle the soup into bowls, and enjoy.
This soup keeps well in the fridge for up to 4 days. The rice will continue to absorb liquid and soften, giving it a thicker texture over time. You can freeze it, but I don't recommend it since cream-based soups tend to separate, and the rice often gets mushy.

Notes

Swaps:

You can use raw chicken (about 2 breasts) by adding it to the broth and simmering for 15 minutes before adding the rice. Before serving, remove the breasts from the pot, shred the chicken, return it to the soup, and stir.
Half-and-half is the lightest cream alternative I recommend, since milk tends to make the broth thinner and can curdle.
This recipe calls for white rice, but if using brown rice, simmer the soup for 50 to 55 minutes after adding it to the pot.