Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A steaming bowl of creamy chicken and rice soup is centered on a rustic wooden table. The soup has a smooth, velvety texture with tender pieces of chicken, fluffy rice, and garnished with chopped fresh herbs. Surrounding the bowl are slices of crusty bread, a sprinkle of black pepper, and a small bowl of chopped parsley for added freshness. The warm tones and inviting presentation highlight the comforting nature of the dish.

Creamy Chicken and Rice Soup

  • Author: Maria
  • Total Time: 40 minutes
  • Yield: 6 servings 1x
  • Diet: Dairy-Free, Nut-Free

Description

Creamy Chicken and Rice Soup is the ultimate comfort food that combines tender chicken, fluffy rice, and a rich, creamy broth. Perfect for chilly days or quick weeknight dinners, this nourishing soup is easy to make and irresistibly delicious, offering warm flavors and a comforting texture in every spoonful.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts or thighs, diced
  • 1 cup long-grain rice (white or jasmine)
  • 4 cups chicken broth
  • 1 cup heavy cream or coconut milk for dairy-free option
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 2 tbsp olive oil or butter
  • Salt and pepper to taste
  • Fresh parsley or thyme for garnish
  • Optional: grated Parmesan cheese for added flavor

Instructions

  1. Start by gathering all your ingredients and preparing the vegetables by dicing the onion, carrots, and celery. Dice the chicken into bite-sized pieces and set aside.
  2. In a large pot or Dutch oven, heat olive oil or butter. Add the diced onion, carrots, and celery, and sauté until the vegetables are tender and the onion is translucent. Then, add the diced chicken and cook until browned on all sides.
  3. Pour in the chicken broth and bring to a boil. Stir in the rice, reduce the heat to low, cover, and simmer for about 20 minutes or until the rice is tender and the chicken is cooked through.
  4. Once the rice and chicken are cooked, stir in the heavy cream or coconut milk to create a luscious, creamy consistency. Season with salt and pepper according to taste. Add fresh herbs like thyme or parsley for extra flavor.
  5. Serve hot, garnished with chopped parsley and grated Parmesan cheese. Pair with crusty bread or a fresh salad for a complete meal.

Notes

  • You can substitute coconut milk for heavy cream to make this recipe dairy-free.
  • Ensure the rice is cooked thoroughly for the best creamy texture.
  • Garnish with fresh herbs and cheese for added flavor.
  • This soup reheats well and can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1 bowl (about 1.5 cups)
  • Calories: 350 Kcal
  • Sugar: 5g
  • Sodium: 900mg
  • Fat: 20g
  • Saturated Fat: 10g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 3g
  • Protein: 25g
  • Cholesterol: 80mg

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

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