Nothing beats a warm bowl of chicken and rice soup on a busy day. Creamy, hearty, and loaded with flavor, this easy recipe comes together in just 30 minutes. It’s the perfect comfort food for cozy nights, family dinners, or whenever you need a quick, satisfying meal.
Table of Contents
What Makes This Chicken and Rice Soup So Comforting
This chicken and rice soup is everything you love about homemade comfort food. It’s creamy, flavorful, and filled with tender chicken, fragrant jasmine rice, and soft vegetables. Each spoonful feels soothing, especially on a chilly day or when you’re feeling under the weather. The mix of cream and broth gives it a velvety texture, while Italian seasoning adds just the right hint of herbs. You’ll love how quickly it comes together, yet it tastes like it simmered for hours. Serve it with crusty bread or a light salad, and you’ve got a complete, cozy meal ready in no time.
Key Ingredients for the Best Flavor and Texture
Fresh vegetables and aromatics
The trio of celery, carrots, and onions creates the soup’s savory base. Garlic deepens the aroma, making each bite rich and satisfying. Sautéing them first enhances sweetness and builds flavor.
Rice selection and why jasmine works best
Jasmine rice cooks quickly and stays soft without turning mushy. Its light floral aroma complements the creamy broth beautifully. Other rice types can work, but jasmine gives the perfect balance of texture and fragrance.
Choosing the right chicken cut
Boneless, skinless chicken breasts cook fast and stay tender. Cut them into small pieces for even cooking. You can also use thighs if you prefer a richer taste and shred them at the end.
Cream and seasonings that create richness
Heavy cream gives this soup its silky consistency. Italian seasoning brings warmth, while a pinch of salt and pepper ties everything together. Avoid low-fat dairy to prevent curdling.
Tools You’ll Need for This Recipe
You’ll only need a few basic kitchen tools: a large soup pot, a sturdy wooden spoon, a sharp knife, and a cutting board. A ladle makes serving easy, and a measuring cup helps you get the perfect broth-to-cream ratio. Keep a whisk handy to dissolve the flour smoothly into the broth. These simple tools make the process quick, clean, and beginner-friendly.
How to Make Chicken and Rice Soup Step by Step
Sautéing the aromatics for the soup base
Start by heating olive oil in a soup pot over medium-high heat. Add celery, carrots, and onion. Cook for about 5–7 minutes until soft and fragrant. Stir in minced garlic and cook one more minute.
Creating the broth and incorporating rice
Sprinkle in the flour, stirring constantly. Slowly pour in the chicken broth, scraping up any browned bits. Whisk to dissolve the flour completely for a smooth base. Add Italian seasoning and uncooked jasmine rice.
Simmering to develop flavor
Pour in the cream and bring the mixture to a gentle boil. Lower the heat and let it simmer, partially covered, for 10 minutes. Stir often so the rice doesn’t stick to the bottom.
Adding the chicken and finishing the soup
Add the raw chicken pieces directly into the pot. Continue simmering for another 7–10 minutes until the chicken is cooked through and the rice is tender. The broth should now be creamy and rich.
Adjusting thickness, seasoning, and consistency
If the soup feels too thick, add a splash of broth. Taste and season with salt and pepper. The result should be a cozy, creamy soup that hugs every spoonful of rice and chicken.
Tips for Perfect Creamy Chicken and Rice Soup Every Time
Preventing sticking and overcooking the rice
Stir often, especially after adding rice. Keep the heat low to prevent it from sticking or overcooking. Jasmine rice cooks quickly, so check for tenderness after 10 minutes.
Achieving the ideal creamy consistency
Add the cream after the broth warms up. Stir well to combine. If reheating later, thin it with a bit of broth to restore the smooth texture.
How to avoid curdling when using dairy
Never boil the soup after adding cream. Gentle heat keeps the dairy stable. Avoid low-fat milk, which can separate when hot.
Variations and Ingredient Substitutions
Using pre-cooked or rotisserie chicken
If using rotisserie chicken, add it in the last five minutes to warm through. This shortcut saves time while keeping the soup flavorful.
Trying chicken thighs instead of breasts
Thighs give a deeper flavor and stay juicy. Just shred them before serving for a rustic texture.
Flavor add-ins and mild herb swaps
Try fresh parsley, thyme, or dill for a brighter note. Add a squeeze of lemon for freshness, or toss in mushrooms or spinach for more depth.
When to avoid swapping cream or rice types
Skip using brown or wild rice—they take too long to cook. Light cream or milk can curdle, so stick to heavy cream for a silky finish.
Serving Ideas and Meal Pairings
This creamy chicken and rice soup pairs wonderfully with crusty bread, garlic toast, or a light green salad. Add a sprinkle of Parmesan for extra richness. For dessert, try chocolate-covered strawberry cookies or sourdough red velvet cupcakes to end your meal sweetly.
Storage, Reheating, and Make-Ahead Tips
Refrigerate leftovers in an airtight container for up to four days. When reheating, add extra broth or water to thin it out, as rice continues to absorb liquid. Warm over low heat until hot but not boiling to keep the cream smooth. For meal prep, cook the rice separately and combine just before serving to prevent mushiness. This soup isn’t freezer-friendly due to the rice and cream, but it keeps beautifully in the fridge.
Other Recipes You May Enjoy
- fudgy red velvet brownies
- chocolate raspberry truffles
- heart-shaped Valentine’s Caprese skewers
- mini red velvet cakes
Frequently Asked Questions
What goes in chicken and rice soup?
Typically, it includes chicken, rice, vegetables, broth, cream, and herbs. The balance of these ingredients creates a savory, hearty soup.
Do you cook rice before putting it in soup?
No. In this recipe, the rice cooks directly in the broth, soaking up flavor as it simmers.
What are the 4 ingredients in chicken and rice casserole?
Usually chicken, rice, broth, and cream. Some versions add cheese or vegetables for extra flavor.
How to make Scottish chicken and rice soup?
Use barley or leeks instead of rice and add a bit of butter or cream. The texture is usually thicker and heartier.
Conclusion
This chicken and rice soup is creamy, wholesome, and quick to make. It’s the kind of meal that comforts you instantly and tastes even better the next day. Whether for dinner or a cozy weekend lunch, it’s sure to become a family favorite. For more comforting ideas, check out my Pinterest page here
Chicken and Rice Soup
Equipment
- Large soup pot For simmering soup evenly
- Wooden spoon To stir and prevent sticking
- Ladle For serving
- Sharp knife To chop vegetables and chicken
Ingredients
- 1 tablespoon olive oil
- 1 stick celery, finely chopped
- 2 medium carrots, peeled and finely chopped
- 0.5 medium onion, chopped
- 3 cloves garlic, minced
- 3 tablespoons flour
- 4 cups chicken broth
- 0.25 teaspoon Italian seasoning
- 0.75 cup uncooked white jasmine rice
- 1 cup heavy cream
- 1 pound boneless skinless chicken breasts, cut into bite-size pieces
- Salt and pepper to taste
Instructions
- Heat olive oil in a large soup pot over medium-high heat. Add celery, carrots, and onion, and sauté for 5–7 minutes until softened.
- Add garlic and cook for another minute. Sprinkle in the flour and stir well to coat the vegetables.
- Gradually pour in chicken broth while stirring. Scrape the pot to dissolve the flour completely. Add Italian seasoning and jasmine rice, then stir in heavy cream.
- Bring the soup to a gentle boil, then reduce heat. Simmer partially covered for 10 minutes, stirring occasionally to prevent sticking.
- Add chicken pieces and cook another 7–10 minutes until both chicken and rice are done. Season with salt and pepper to taste.
- Serve hot with crusty bread or a light salad. Add more broth if needed for a thinner consistency.
