Creamy Chicken Rice Soup is my go-to dish when I crave something warm and comforting. This nourishing soup combines tender bone-in chicken thighs with aromatic vegetables and long-grain white rice. The result is a flavorful broth that envelops you in a hug with every spoonful. Whether it’s a chilly day or you just need a bit of comfort, this creamy chicken soup is the perfect remedy.
Why You’ll Love This Creamy Chicken Rice Soup
This creamy rice soup with chicken is not just delicious but also incredibly versatile. Here are a few reasons why you’ll adore it:
- Rich and hearty—perfect for a filling meal.
- Simple ingredients make it easy to prepare.
- Perfect for meal prep or freezing for later use.
- Can be customized with your favorite vegetables.
- Ideal for cold days, providing warmth and comfort.
- High in protein with tender chicken and rice.
This comforting chicken soup recipe is an American classic, suitable for gluten-free diets. It’s also a great option for busy weeknights when you need something hearty but easy to whip up.
Ingredients for Creamy Chicken Rice Soup
Gather these items:
- 1 tbsp olive oil
- 1 tbsp butter (or more oil)
- 2 garlic cloves, minced
- 1 onion, chopped
- 3 carrots, halved then cut into 1cm (2/5″) slices
- 3 celery ribs, cut into 1 cm (2/5″) slices
- 3 tsp Vegeta stock powder (or 2 vegetable or chicken bouillon cubes, or 2 tsp powder)
- 1/2 tsp dried parsley
- 1/2 tsp dried thyme (optional)
- 1/4 tsp black pepper, finely ground
- 4 cups (1 litre) chicken broth, low sodium
- 4 cups (1 litre) water
- 600 g (1.2 lb) bone-in, skinless chicken thighs (4 x 150g/5oz)
- 1 cup (180g) long grain white rice, uncooked
- Salt, to taste
- 1 tbsp finely chopped parsley (optional)
How to Make Creamy Chicken Rice Soup Step-by-Step
- Step 1: Place olive oil and butter in a large pot over medium-high heat. Add the chopped onion and minced garlic, cooking for about 5 minutes until the onion becomes translucent and fragrant.
- Step 2: Add the sliced carrots and celery to the pot, stirring for 1 minute to combine and soften slightly.
- Step 3: Stir in the Vegeta stock powder, dried parsley, dried thyme, and finely ground black pepper. Pour in the chicken broth and water, stirring to combine.
- Step 4: Add the bone-in, skinless chicken thighs to the pot. Cover with a lid and simmer on medium-low heat for 30 minutes. Adjust the heat so the soup bubbles steadily but not too vigorously. Skim off any foam that forms occasionally to keep the broth clear.
- Step 5: Remove the lid, add the uncooked rice, and stir well. Cover again and let simmer for an additional 15 minutes until the rice is tender and cooked through.
- Step 6: Remove the soup from heat. Carefully take out the chicken thighs into a large bowl. Using two forks, shred the chicken meat, discard the bones, then stir the shredded chicken back into the soup.
- Step 7: Stir in half of the finely chopped parsley, taste the soup, and adjust the salt as needed. Serve the soup hot, garnished with the remaining parsley for a fresh finish.
Pro Tips for the Perfect Creamy Chicken Rice Soup
Keep these in mind:
- Adjust seasoning to your preference for the best creamy chicken soup flavors.
- Store leftovers in the refrigerator for up to 3 days.
- This soup can be frozen for later use, making it a great option for meal prep.
- For added richness, consider using a combination of chicken broth and cream.
Best Ways to Serve Creamy Chicken Rice Soup
This hearty chicken and rice soup pairs beautifully with:
- Crusty bread for dipping.
- A light salad for a refreshing contrast.
- Additional herbs like cilantro or basil for an aromatic twist.
How to Store and Reheat Creamy Chicken Rice Soup
To store, let the soup cool completely, then transfer it to airtight containers. It can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. When reheating, add a splash of water or broth to loosen the soup as the rice may absorb some liquid over time.
Frequently Asked Questions About Creamy Chicken Rice Soup
What is creamy chicken rice soup?
Creamy chicken rice soup is a comforting dish made with tender chicken, rice, and vegetables in a rich broth. It’s perfect for cold days.
Can I make creamy chicken rice soup ahead of time?
Absolutely! This easy creamy chicken soup recipe is ideal for meal prep. Just store it in the fridge or freeze portions for later.
How do I avoid common mistakes with creamy chicken rice soup?
Ensure you don’t overcook the rice, which can make the soup mushy. Adjust seasoning and let it simmer gently for the best flavor.
Variations of Creamy Chicken Rice Soup You Can Try
Here are some delicious variations to consider:
- Swap the chicken for turkey for a different flavor profile.
- Add seasonal vegetables like spinach or peas for extra nutrition.
- Use brown rice instead of white for a heartier, healthier option.
- Make a slow cooker creamy chicken rice soup by following the same steps and cooking on low for 6-8 hours.
For more delicious recipes, check out our Creamy Garlic Herb Chicken Recipe or try the Creamy Stuffed Banana Pepper Soup for a delightful twist. If you’re looking for a hearty option, our Hearty Tomato Soup with Cheddar is a must-try!
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Creamy Chicken Rice Soup: 7 Comforting Secrets Revealed
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This comforting Chicken and Rice Soup combines tender bone-in chicken thighs with aromatic vegetables, herbs, and long grain white rice to create a flavorful, nourishing broth that is both hearty and satisfying.
Ingredients
- 1 tbsp olive oil
- 1 tbsp butter (or more oil)
- 2 garlic cloves, minced
- 1 onion, chopped
- 3 carrots, halved then cut into 1cm (2/5″) slices
- 3 celery ribs, cut into 1 cm (2/5″) slices
- 3 tsp Vegeta stock powder (or 2 vegetable or chicken bouillon cubes, or 2 tsp powder)
- 1/2 tsp dried parsley
- 1/2 tsp dried thyme (optional)
- 1/4 tsp black pepper, finely ground
- 4 cups (1 litre) chicken broth, low sodium
- 4 cups (1 litre) water
- 600 g (1.2 lb) bone-in, skinless chicken thighs (4 x 150g/5oz)
- 1 cup (180g) long grain white rice, uncooked
- Salt, to taste
- 1 tbsp finely chopped parsley (optional)
Instructions
- Place oil and butter in a large pot over medium-high heat. Add the chopped onion and minced garlic and cook for about 5 minutes until the onion becomes translucent and fragrant.
- Add the sliced carrots and celery to the pot and stir for 1 minute to combine and soften slightly.
- Stir in the Vegeta stock powder, dried parsley, dried thyme if using, and finely ground black pepper. Pour in the chicken broth and water, stirring to combine.
- Add the bone-in, skinless chicken thighs to the pot. Cover with a lid and simmer on medium-low heat for 30 minutes. Adjust the heat so the soup bubbles steadily but not too vigorously. Skim off any foam that forms occasionally to keep the broth clear.
- Remove the lid, add the uncooked rice, and stir well. Cover again and let simmer for an additional 15 minutes until the rice is tender and cooked through.
- Remove the soup from heat. Carefully take out the chicken thighs into a large bowl. Using two forks, shred the chicken meat, discard the bones, then stir the shredded chicken back into the soup.
- Stir in half of the finely chopped parsley, taste the soup, and adjust the salt as needed. Serve the soup hot, garnished with the remaining parsley for a fresh finish.
Notes
- Adjust seasoning to your preference.
- Store leftovers in the refrigerator for up to 3 days.
- This soup can be frozen for later use.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 427
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 90 mg