Creamy Chicken and Rice Soup Recipe Easy Comfort for Fall Days

Introduction

The first spoonful of creamy chicken and rice soup instantly warms you from the inside out—the kind of comfort that feels like wrapping up in your favorite blanket on a chilly evening. Honestly, there’s something magical about how the gentle steam carries a hint of rosemary and the subtle sweetness from carrots and onions. This isn’t just another soup; it’s the one I crave when the leaves start to turn and a little coziness is all I want.

I first stumbled on this recipe during a particularly brisk October, when my youngest had a cold and nobody wanted anything too spicy or complicated. The fridge had leftover roast chicken and a half-bag of rice, and with a few tweaks (like stirring in half-and-half for extra creaminess), the classic chicken and rice soup became a family staple. If you’ve ever needed a quick meal after a busy day, or something gentle for picky eaters, this creamy chicken and rice soup is a life-saver.

What I really love is how adaptable it is. I’ve made it with rotisserie chicken, leftover turkey, even tofu for my vegetarian cousin (with veggie broth, of course). The flavor is always soothing, the texture is silky, and the rice gives it just the right amount of heft. For anyone looking for a hearty, easy dinner that won’t take hours or a complicated grocery run, this creamy chicken and rice soup recipe is a must. It’s comfort food made simple—perfect for fall days, and honestly, any time you need a little warmth.

Why You’ll Love This Recipe

This creamy chicken and rice soup recipe isn’t your average soup—it’s the kind I pull out when I want food that hugs back. After testing it more times than I can count (my kids have strong opinions about soup texture!), I can say it’s reliable, flexible, and seriously comforting. Here’s why you’ll love it:

• Quick & Easy: Ready in under 45 minutes. Great for weeknights when you need dinner fast, but still crave something homemade.
• Simple Ingredients: Nothing fancy here! Chicken, rice, veggies, and a splash of cream—most of these are already sitting in your kitchen.
• Perfect for Cozy Occasions: Whether it’s a lazy Sunday, a chilly weekday, or a fall potluck, this soup fits right in.
• Crowd-Pleaser: Kids love it, adults ask for seconds, and it works for picky eaters and those under-the-weather days.
• Unbelievably Delicious: The creamy broth is rich but not heavy, the chicken stays tender, and the rice soaks up all the flavor.

What truly sets this creamy chicken and rice soup apart is the technique—sautéing the veggies first for extra depth, using cooked rice for perfect consistency, and blending a bit of the broth with cream for that silky finish. It’s not just another chicken soup. It’s my go-to when I want comfort that’s a little bit special but never fussy.

This recipe is the one you’ll reach for when you need a meal that soothes—after a rough day, during cold season, or just when autumn winds are swirling outside. It’s healthy-ish, filling, and flexible: swap the chicken for turkey, add mushrooms, or toss in a handful of spinach if you want. Each bite reminds me why I keep coming back to it. Soup season or not, this recipe always delivers.

Ingredients Needed

This creamy chicken and rice soup recipe is all about bringing together simple, flavorful ingredients for maximum comfort. You don’t need anything fancy—just a few pantry staples, some fresh veggies, and a little love. Here’s what you’ll need:

• For the Soup Base:
  • 2 tablespoons unsalted butter (adds richness)
  • 1 tablespoon olive oil (for sautéing)
  • 1 medium yellow onion, diced
  • 2 large carrots, peeled and sliced
  • 2 celery stalks, chopped
  • 3 garlic cloves, minced
  • 1 teaspoon dried thyme (or 1 tablespoon fresh, if you have it)
  • 1 teaspoon dried rosemary, crushed (optional, but lovely for fall flavor)
  • 1 bay leaf
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon kosher salt (adjust to taste)
• For the Protein & Grain:
  • 2 cups cooked chicken, shredded or diced (rotisserie, leftover roast, or poached; breast or thigh meat)
  • 3/4 cup uncooked long-grain white rice or brown rice (about 150g), rinsed
  • 6 cups low-sodium chicken broth (use veggie broth for a vegetarian version)
• For Creaminess:
  • 3/4 cup half-and-half or heavy cream (180ml; for extra creamy texture)
  • 1/2 cup whole milk (120ml; can use 2% or dairy-free alternative)
• Optional Add-Ins & Finishing:
  • 1 cup baby spinach, roughly chopped (for color and nutrients)
  • 2 tablespoons chopped fresh parsley (for garnish)
  • Lemon wedges (for a bright touch just before serving)

Ingredient Tips: For best results, I recommend Swanson or Pacific chicken broth—they’re flavorful but not overly salty. If you’re using leftover cooked rice, reduce broth by 1 cup to avoid sogginess. Brown rice adds a nutty flavor but takes longer to cook. If you need gluten-free, double-check your broth label.

Substitutions: Use turkey instead of chicken, or tofu (firm, cubed) for a vegetarian twist. Almond milk works if you’re dairy-free, but you’ll lose some creaminess. Feel free to swap carrots for parsnips or add diced red bell pepper for extra color. This recipe is flexible—don’t stress if you have to improvise!

Equipment Needed

You don’t need a fancy kitchen setup to make creamy chicken and rice soup. Here’s what I use every time (and some budget-friendly swaps):

• Large Soup Pot or Dutch Oven: At least 5-quart capacity. If you’ve got a heavy-bottomed pot, use that—it prevents scorching and helps everything cook evenly.
• Sharp Chef’s Knife: For chopping veggies and chicken. A paring knife works for smaller jobs.
• Cutting Board: Preferably a large one—less mess, more space.
• Wooden Spoon or Silicone Spatula: For stirring and scraping up those flavorful bits from the bottom.
• Measuring Cups and Spoons: Both US and metric if you want to be precise.
• Ladle: Makes serving so much easier. I’ve used a big spoon in a pinch, though!
• Small Bowl (optional): For whisking milk and cream before adding—helps prevent curdling.

If you don’t own a Dutch oven, any heavy-bottomed pot will do. For maintenance, I always let my soup pot cool before cleaning—hot water and soap, no abrasive pads. If you’re on a budget, IKEA’s stainless pots are sturdy and affordable (I’ve used mine for years, no complaints!).

Preparation Method

1. Prep the Ingredients (10 minutes):
   • Dice the onion, slice the carrots, chop celery, and mince garlic. Shred or dice the cooked chicken.
   • Rinse rice under cold water until the water runs nearly clear—this keeps the soup from getting too starchy.
2. Sauté the Vegetables (6-8 minutes):
   • Melt butter and olive oil in your large soup pot over medium heat. Add onion, carrots, and celery. Cook, stirring occasionally, until the veggies start to soften and the onion turns translucent.
   • Stir in garlic, thyme, rosemary, and bay leaf. Cook for 1 minute until fragrant (don’t let the garlic brown—it gets bitter!).
3. Add Rice and Broth (2 minutes):
   • Pour in the rinsed rice and give everything a quick stir. Add chicken broth, salt, and pepper. Bring to a gentle boil over medium-high heat.
4. Simmer the Soup (20-25 minutes):
   • Reduce heat to low, cover, and let simmer. Stir every 5 minutes or so, making sure rice isn’t sticking to the bottom. You’ll know it’s ready when rice is tender and veggies are cooked through.
   • If using brown rice, increase simmer time to 35 minutes.
   • Troubleshooting: If soup seems too thick, add 1/2 cup extra broth. If it’s thin, let simmer uncovered for 5 minutes more.
5. Add Chicken and Creaminess (5 minutes):
   • Remove bay leaf. Stir in cooked chicken, half-and-half, and milk. If you’re worried about curdling, whisk milk and cream together in a small bowl before adding, then pour slowly into the soup off the heat.
   • Return pot to low heat and cook for 3-4 minutes, stirring gently. Don’t boil—just heat until everything’s warm and creamy.
   • Personal tip: If you want extra silky texture, use an immersion blender to puree about 1 cup of soup, then stir it back in. This thickens without losing those lovely veggie chunks.
6. Finish & Serve (2 minutes):
   • Stir in spinach (if using) and let wilt for 1 minute. Taste and adjust salt/pepper.
   • Ladle into bowls, sprinkle with fresh parsley, and serve with lemon wedges if you like a little brightness.

Prep Notes: Soup thickens as it sits—if reheating, add a splash of broth or milk. If rice absorbs too much liquid, it’s okay; just add more broth and warm gently.

Cooking Tips & Techniques

Making creamy chicken and rice soup seems simple, but a few pro tips turn “good” into “wow.” Here’s what I’ve learned after years of cozy soup nights:

• Sauté for Flavor: Don’t rush the veggie sauté—this builds depth you can’t get from just simmering. Let onions get translucent, carrots soften, and the garlic bloom. Honestly, it’s worth the extra few minutes.
• Rice Timing: Add rice after veggies are softened; this way, it won’t overcook or get mushy. If you use leftover cooked rice, stir it in right before the cream and heat for just a few minutes.
• Cream Curdling: Always add milk and cream at low heat. I learned the hard way—boiling makes dairy separate and your soup goes grainy.
• Consistency Control: If soup thickens too much (it happens!), just add broth or water until you like the texture. Sometimes I blend a ladleful for extra creaminess.
• Season Gradually: Salt and pepper can intensify as the soup simmers. Taste before serving and adjust—sometimes you need just a pinch more.
• Multitasking: Chop veggies while the chicken cooks or rice simmers. Clean as you go—trust me, the kitchen feels less overwhelming after.
• Common Mistakes: Don’t skip rinsing the rice, or your soup gets sticky. Don’t boil after adding dairy, or the texture goes south. If you use frozen veggies, cook them a bit longer for best flavor.

Every time I make this soup, I remember the batch where I rushed the rice and ended up with a gummy mess. Slow and steady wins the race—especially with comfort food!

Variations & Adaptations

The beauty of creamy chicken and rice soup is how easy it is to tweak for your needs. Here are some favorite variations I’ve tried (and loved):

• Gluten-Free: Use gluten-free chicken broth and double-check all labels. Rice is naturally gluten-free, so you’re good there.
• Dairy-Free: Swap half-and-half and milk for unsweetened almond milk or coconut milk. The flavor will be a touch different, but still creamy and cozy.
• Vegetarian: Substitute cooked tofu or chickpeas for chicken, and use vegetable broth. I’ve done this for Meatless Mondays—still hearty!
• Seasonal Additions: In fall, add diced butternut squash with the carrots. In spring, toss in fresh peas or asparagus tips.
• Spicy Kick: Stir in a pinch of cayenne or red pepper flakes for gentle heat. My husband loves this version on cold nights.
• Herb Swaps: Try tarragon or dill instead of rosemary and thyme for a fresh twist.

Personal favorite? I sometimes swap rice for wild rice or quinoa, which adds a nutty flavor and makes the soup feel extra special. If you’re cooking for allergies, just check every ingredient—most swaps work well in this flexible recipe.

Serving & Storage Suggestions

This creamy chicken and rice soup is best served piping hot, straight from the pot. I love ladling it into deep bowls, topping with a sprinkle of fresh parsley and a twist of lemon. It’s perfect on its own, or alongside garlic bread or a simple green salad.

For drinks, a tall glass of apple cider or a mug of herbal tea pairs beautifully—adds to the cozy fall vibe, you know?

Storage: Let leftovers cool, then transfer to airtight containers. Store in the fridge for up to 4 days. Soup thickens as it sits, so add a splash of broth or milk when reheating. For freezing, portion into freezer-safe containers (leave room for expansion). Freeze up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop, stirring often.

Reheating Tips: Warm on low, stirring occasionally. If the rice has soaked up too much liquid, add broth or water to loosen. I never microwave straight from the fridge—stovetop brings back that fresh, creamy texture.

Flavor actually deepens after a day, so leftovers taste even better (if you have any left!).

Nutritional Information & Benefits

This creamy chicken and rice soup recipe is surprisingly balanced for comfort food. Here’s a quick snapshot (per serving, about 1.5 cups):

• Calories: 350-400
• Protein: 20g
• Carbs: 35g
• Fat: 16g
• Fiber: 4g

Chicken brings lean protein, and rice gives slow-release energy. Carrots, celery, and spinach add vitamins (A, C, K) and antioxidants. If you go for brown rice, you’ll boost fiber and minerals. Dairy provides calcium and some healthy fats, but you can swap for non-dairy if needed.

This recipe is naturally gluten-free and easy to adapt for low-carb diets (just use cauliflower rice). If you have dairy allergies, coconut milk works well. For my family, it’s a filling, nourishing dinner—especially during cold season when we need a little extra comfort.

Conclusion

If you’re searching for the perfect cozy meal for fall, this creamy chicken and rice soup recipe truly delivers. It’s easy enough for busy weeknights, but feels special enough for Sunday dinners. The creamy broth, tender chicken, and soft rice make every spoonful feel like a little moment of self-care.

Try swapping in your favorite veggies or dairy alternatives. Make it your own—it’s hard to mess up, and honestly, that’s half the charm. I keep coming back to this recipe year after year, especially when the days get shorter and comfort food calls.

I’d love to hear how you make it—drop a comment below with your favorite twist, or share your own fall soup tradition! Cozy meals like this are meant to be shared, so pin it, save it, and enjoy every warm bite.

FAQs

Can I use leftover cooked rice instead of uncooked?

Yes! Just stir in cooked rice with the chicken and cream near the end. Reduce the broth by 1 cup to keep the texture creamy, not watery.

What’s the best chicken for this soup?

I love using rotisserie or leftover roast chicken—it’s quick and adds extra flavor. Breast or thigh meat both work (thighs are a bit juicier).

How do I make this dairy-free?

Swap half-and-half and milk for unsweetened almond milk or coconut milk. The soup stays creamy but a touch lighter.

Can I freeze creamy chicken and rice soup?

Absolutely! Cool the soup completely, portion into freezer containers, and freeze for up to 3 months. Thaw overnight and reheat gently on the stovetop.

What veggies can I add for more nutrition?

Spinach, kale, peas, or diced bell pepper are all great. Add them near the end so they stay bright and fresh.

Creamy Chicken and Rice Soup

---

• Author: Isabella Russo
• Total Time: 45 minutes
• Yield: 6 servings 1x

Print Recipe

Pin Recipe

Description

This creamy chicken and rice soup is the ultimate comfort food for chilly fall days, featuring tender chicken, hearty rice, and a rich, silky broth with carrots, celery, and a hint of rosemary. Quick, flexible, and perfect for cozy weeknight dinners or soothing sick days.

---

Ingredients

Scale 1x2x3x

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 2 large carrots, peeled and sliced
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
• 1 teaspoon dried rosemary, crushed (optional)
• 1 bay leaf
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon kosher salt (adjust to taste)
• 2 cups cooked chicken, shredded or diced
• 3/4 cup uncooked long-grain white rice or brown rice, rinsed
• 6 cups low-sodium chicken broth (or vegetable broth for vegetarian)
• 3/4 cup half-and-half or heavy cream
• 1/2 cup whole milk (or 2% or dairy-free alternative)
• 1 cup baby spinach, roughly chopped (optional)
• 2 tablespoons chopped fresh parsley (for garnish)
• Lemon wedges (for serving, optional)

---

Instructions

1. Dice the onion, slice the carrots, chop celery, and mince garlic. Shred or dice the cooked chicken. Rinse rice under cold water until the water runs nearly clear.
2. Melt butter and olive oil in a large soup pot over medium heat. Add onion, carrots, and celery. Cook, stirring occasionally, until veggies soften and onion turns translucent (6-8 minutes).
3. Stir in garlic, thyme, rosemary, and bay leaf. Cook for 1 minute until fragrant.
4. Pour in rinsed rice and stir. Add chicken broth, salt, and pepper. Bring to a gentle boil over medium-high heat.
5. Reduce heat to low, cover, and let simmer for 20-25 minutes (35 minutes for brown rice), stirring every 5 minutes, until rice is tender and veggies are cooked through.
6. Remove bay leaf. Stir in cooked chicken, half-and-half, and milk. Whisk milk and cream together before adding if desired, and pour slowly into the soup off the heat.
7. Return pot to low heat and cook for 3-4 minutes, stirring gently. Do not boil.
8. Optional: Puree about 1 cup of soup with an immersion blender for extra silkiness, then stir back in.
9. Stir in spinach (if using) and let wilt for 1 minute. Taste and adjust salt/pepper.
10. Ladle into bowls, sprinkle with fresh parsley, and serve with lemon wedges if desired.

Notes

Soup thickens as it sits; add broth or milk when reheating. For gluten-free, double-check broth labels. Use leftover cooked rice by reducing broth by 1 cup. For dairy-free, substitute almond or coconut milk. Add spinach, kale, peas, or bell pepper for extra nutrition. Freeze leftovers up to 3 months.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Cuisine: American

Nutrition

• Serving Size: About 1.5 cups per serving
• Calories: 375
• Sugar: 5
• Sodium: 800
• Fat: 16
• Saturated Fat: 8
• Carbohydrates: 35
• Fiber: 4
• Protein: 20

Keywords: creamy chicken and rice soup, comfort food, fall soup, easy chicken soup, weeknight dinner, gluten-free soup, cozy recipes