Creamy Chicken and Rice Soup is the ultimate cozy, homemade dinner, perfect for chilly winter nights. With perfectly seasoned rice, juicy chicken, and hearty vegetables, this stovetop, one-pot meal is a family favorite that’s as easy as it is comforting.
Ready to try more delicious chicken soup recipes? Check out my Creamy Chicken Taco Soup, Chicken Noodle Soup, and Chicken Tortellini Soup.
Creamy Chicken and Rice Soup
On a chilly day, I crave something like this chicken and rice soup recipe. It’s comfort in a bowl, with tender chicken, perfectly seasoned rice, and a rich, creamy broth that warms your soul.
I love that it comes together in less than 1 hour, making it a simple yet satisfying dinner option for busy nights. The whole process, from the gentle simmer of the broth to the final stir of heavy cream, fills the kitchen with the coziest aroma.
This recipe feels like a hug in a bowl. So when you want something hearty without a lot of fuss, try this!
Ingredients
- Chicken breast: I use boneless, skinless chicken breasts for this recipe. They cook quickly and absorb all the seasoning for a tender, juicy bite.
- Chicken Seasoning: A mix of cajun seasoning, garlic powder, paprika, and black pepper, adds bold, savory flavors to the chicken. Feel free to adjust the Cajun seasoning for more or less heat.
- Olive oil: This is divided for searing the chicken and sautéing the vegetables. It helps build layers of flavor as everything cooks.
- Butter: Adds richness to the dish and enhances the flavor of the sautéed vegetables.
- Veggies: Celery and carrots bring a subtle sweetness and texture to the soup. Chop them evenly for consistent cooking.
- Aromatics: Onion and garlic form the flavor base of the soup. Minced garlic adds a fragrant kick, while the onion provides a touch of sweetness.
- White rice: Long-grain rice works best here as it stays fluffy and absorbs the flavors of the broth without becoming mushy.
- Chicken broth: The backbone of the soup, providing depth and richness. Use low-sodium broth if you want more control over the saltiness.
- Broth and rice seasoning: Seasoned salt, onion powder, Italian seasoning, black pepper, enhance the soup’s flavor. The poultry seasoning is optional but adds a comforting, herbaceous touch.
- Heavy cream: This adds a velvety finish to the soup, making it creamy and indulgent without being overly heavy.
- Additional salt and pepper to taste: Always taste and adjust the seasoning at the end to ensure the flavors are balanced.
How to Make Chicken and Rice Soup
See recipe card for ingredient quantities and full instructions.
I start by seasoning the chicken breasts with Cajun seasoning, garlic powder, paprika, and black pepper, making sure to coat both sides generously. Then, I heat a large stock pot over medium-high heat with 2 tablespoons of olive oil.
Once the oil is hot, I add the chicken and cook it for 5 to 7 minutes on each side, then remove it to a cutting board to rest. While the chicken rests, I add the remaining olive oil and butter to the same pot.
Next, I sauté the chopped celery, carrots, and onions for about 3 minutes over medium heat. As the vegetables cook, I chop the chicken into bite-sized pieces.I stir in the minced garlic and cook it for about a minute before adding the rice.
After stirring the rice with the vegetables for 2 to 3 minutes, I pour in the chicken broth and mix everything well. I season the broth, gently stir in the chicken pieces, and let the soup simmer on low with a lid for about 10 minutes.
Once the rice is tender, I pour in the heavy cream and stir it until everything is combined.
I give it a final taste to adjust the salt and pepper if needed, then it’s ready to serve. Finally, serve and enjoy!
Pro Tips
- Don’t skip searing the chicken. Browning the chicken adds depth and flavor to the soup. Let the chicken rest after cooking to lock in the juices before chopping.
- Sauté the veggies for flavor. Cooking the celery, carrots, and onions in butter and oil helps develop a rich base for the soup. Don’t rush this step—it’s worth it!
- Rinse the rice if needed. If your rice tends to be extra starchy, give it a quick rinse under cold water to avoid a gummy texture in the soup.
- Use warm broth. Adding warm chicken broth helps maintain the cooking temperature and prevents the soup from cooling down during cooking.
- Simmer gently. Keep the heat low when simmering to allow the rice to cook evenly without sticking or becoming mushy.
- Taste and adjust seasonings. After adding the broth and cream, taste the soup and adjust salt, pepper, or other seasonings as needed.
- Serve fresh. This soup is best enjoyed freshly made, as the rice will continue to soak up the broth if stored for too long.
Storage
To store leftovers, allow chicken and rice soup to cool completely before transferring it to an airtight container. Refrigerate for up to 3 days. Keep in mind that the rice will continue to absorb liquid as it sits, thickening the soup.
When reheating, add a splash of broth or water to bring it back to the desired consistency. Warm it gently over low heat to preserve the creamy texture.
Recipe Variations & Substitutions
- 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.
- 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.
- 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.
- Heavy cream substitute: If you don’t have heavy cream, half-and-half or whole milk can work in a pinch, though the soup will be less rich.
- Add Veggies: Include more vegetables like spinach or kale at the end for a nutritious twist.
FAQ
Can you freeze chicken and rice soup?
Yes, you can freeze chicken and rice soup, but keep in mind that the texture of the rice may change slightly upon reheating. To freeze, allow the soup to cool completely, then transfer it to a freezer-safe container, leaving some space for expansion. For the best results, reheat it on the stovetop, adding a bit of broth or water to restore the creamy consistency.
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
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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