This Creamy Chicken and Rice Soup recipe is better than Panera! This hearty soup is perfect for rainy days, cold nights, or when you're craving something warm and satisfying.
This easy creamy chicken and rice soup comes together in just 45 minutes on the stovetop. It's a restaurant-quality meal that combines juicy chicken breasts, aromatic vegetables, and fluffy white rice, all simmered in a flavorful broth enriched with heavy cream. The best part is that this chicken soup is made from scratch; no Campbell's soup is required!
If you can't get enough homemade soup recipes, check out this detoxifying Cabbage Roll Soup, Chicken Noodle Soup recipe, and Creamy Chicken and Gnocchi soup.
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Ingredients for this Healthy Creamy Chicken and Rice Soup
This creamy chicken and rice soup is enhanced with bold Cajun flavor and a sauteed veggie base. The addition of heavy cream creates a silky smooth texture, that enriches the soup.
- Chicken breasts, boneless skinless
- Cajun seasoning
- Garlic powder
- Paprika
- Black pepper
- Olive oil, divided
- Celery
- Butter
- Carrots
- Onion
- Garlic
- Long grain white rice
- Chicken broth
- Seasoned salt (adjust to taste)
- Onion powder
- Italian seasoning
- Black pepper
- Poultry seasoning (optional but recommended)
- Heavy cream
- Additional salt and pepper to taste
See recipe card for quantities.
How to Make Creamy Chicken and Rice Soup
Season chicken breast with cajun seasoning, garlic powder, paprika, and black pepper. Be sure to coat each side of the chicken liberally.
Heat a large stock pot over medium high heat and add 2 tablespoons of olive oil into the skillet. Once the olive oil is heated up (after about 1 minute), gently place the chicken in and cook it on each side for 5-7 minutes.
Remove the chicken from the skillet and place it on a cutting board to rest. While the chicken rests, add the other tablespoon of olive oil and the tablespoon of butter to the same pot.
Add the chopped celery, carrots, and onions into the pot and saute over medium heat for about 3 minutes. While the vegetables are simmering, chop your chicken into bite-sized pieces.
Then add in the minced garlic. Stir it all together and saute for one minute.
Next, add your rice to the pot and mix.
After 2-3 minutes, add in all of your chicken broth and stir it all together. Then add your seasonings. Gently add your chicken pieces into the pot and stir it up.
Place a lid on the pot and let it simmer on low for about 10 minutes. Once the rice is tender, add your cup of heavy cream and stir it to combine.
Finally, serve and enjoy!
Hint: Sear the chicken for amazing flavor. Searing seasoned chicken breasts in a hot skillet before adding them to the soup caramelizes the spices, creating a golden brown crust.
Substitutions
- Chicken - You can use chicken thighs instead of breasts if you prefer. Use rotisserie chicken to save some cooking time. This recipe works with leftover chicken too. I diced the chicken but shredded chicken is just as good.
- Rice - If you want to recreate Panera Bread's creamy chicken and wild rice soup, use a wild rice blend instead. It adds nutty depth and more nutrients to the dish but it requires about 30 minutes more cooking time. Brown rice is another alternative.
- Milk - Instead of heavy cream, you can use half-and-half or evaporated milk.
Variations
- Vegetarian - Add mushrooms instead of chicken for a meatless alternative.
- Crockpot - To make this soup in a crockpot, season and sear the chicken before adding it to the slow cooker with sauteed vegetables, rice, chicken broth, and seasonings. Cook on low for 6-8 hours or high for 3-4 hours, then shred the chicken, stir in heavy cream, and allow it to cook for an additional 30 minutes before serving.
- Spicy - Add red pepper flakes for a kick of spicy flavor.
Equipment
Use a large skillet to cook your chicken and a large pot with a lid to contain the soup. You will also need a cutting board to chop the veggies and chicken.
Storage
Refrigerate: Once the soup has completely cooled, store leftovers in an airtight container in the fridge for up to 4 days.
Freeze: Place it in the freezer and it will last up to 3 months. (Just make sure you leave half an inch of space because the soup expands as it freezes.)
Reheat: Thaw frozen soup overnight in the fridge. Warm up individual servings in the microwave or heat up the soup over medium heat on the stove for larger quantities.
Stir occasionally until it is warmed through. You may need to add a splash of milk or broth to loosen up the soup.
Top Tip for the Best Creamy Chicken and Rice Soup
Do not stir in heavy cream until the soup is nearly finished. Otherwise, you risk curdling. Pouring in milk during the last 10 minutes adds richness and creaminess to the soup.
FAQ
What makes soup thick and creamy?
Some soup recipes include a roux (a mixture of fat and flour) to thicken them. Naturally thicken soup with starchy ingredients like rice or potatoes. Enrich it with a creamy texture by adding milk.
Should you cook rice before adding to soup?
No need to pre-cook the rice for this creamy chicken and rice soup recipe; add it directly to the soup. As the soup simmers, the rice absorbs the liquid and cooks until tender, enhancing the dish's flavor and texture while simplifying the cooking process.
Can I add raw chicken to soup?
You can add raw chicken to the soup. However, I recommend searing the chicken before adding it to the soup because it imparts a deeper taste. As the soup simmers, the chicken cooks through and becomes tender, infusing the soup with flavor.
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📖 Recipe
Creamy Chicken and Rice Soup
This Creamy Chicken and Rice Soup recipe is better than Panera! This hearty soup is perfect for rainy days, cold nights, or when you're craving something warm and satisfying.
Ingredients
- 2 whole Chicken breast, boneless skinless
- 1 tablespoon Cajun seasoning
- ½ tablespoon Garlic powder
- 2 teaspoons Paprika
- 1 teaspoon Black pepper
- 3 tablespoons Olive oil, divided
- 1 tablespoon Butter
- 2 stalks Celery, chopped
- 1 cup Carrots, chopped
- ½ large Onion, diced
- 1 tablespoon Garlic, minced
- 1 cup White rice, long grain
- 4-5 cups Chicken broth
- 1 tablespoon Seasoned salt (adjust to taste)
- 2 teaspoons Onion powder
- 1 teaspoon Italian seasoning
- 1 teaspoon Black pepper
- 1 teaspoon Poultry seasoning (optional but recommended)
- 1 cup Heavy cream
- Additional salt and pepper to taste
Instructions
- Season chicken breast with cajun seasoning, garlic powder, paprika, and black pepper. Be sure to coat each side of the chicken liberally.
- Heat a large stock pot over medium high heat and add 2 tablespoons of olive oil into the skillet. Once the olive oil is heated up (after about 1 minute), gently place the chicken in and cook it on each side for 5-7 minutes.
- Remove the chicken from the skillet and place it on a cutting board to rest. While the chicken rests, add the other tablespoon of olive oil and the tablespoon of butter into the same pot.
- Add the chopped celery, carrots, and onions into the pot and saute over medium heat for about 3 minutes. While the vegetables are simmering, chop your chicken into bite sized pieces.
- Now add in the minced garlic and stir it all together and saute for one minute.
- Next, add your rice into the pot and stir it around with the vegetables. After 2-3 minutes, add in all of your chicken broth and stir it all together.
- Add your seasonings and gently add your chicken pieces into the pot and stir it up. Place a lid on the pot and let it simmer on low for about 10 minutes. Once the rice is tender, add your cup of heavy cream and stir it to combine.
- Serve, and enjoy!
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 393Total Fat: 27gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 101mgSodium: 4515mgCarbohydrates: 19gFiber: 2gSugar: 7gProtein: 21g
This website provides approximate nutrition information as a courtesy and for convenience only.
Food Safety for Creamy Chicken and Rice Soup
We sometimes take for granted that we have years (or decades) of cooking experience, that the average visitor may not. Add to, or remove from, the list below with health and safety tips.
- Cook chicken to a minimum internal temperature of 165 °F (74 °C).
- Do not use the same utensils on cooked food, that previously touched raw meat.
- Wash hands after touching raw meat.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with high smoking point to avoid harmful compounds.
- Always have good ventilation when using a gas stove.
See more guidelines at USDA.gov.
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