cream of chicken with rice soup recipe

The Best cream of chicken with rice soup recipe

This soup is one of my go-to comfort foods, something that makes my heart feel warm every time I pull it off the stove. It’s not just a meal—it’s a simple, hearty way to feed my family when life gets busy or when we just need something cozy after a long day. My kids love it because it’s creamy and comforting, and honestly, it’s the kind of dish that feels indulgent but still feels light on the stomach. I’ve made it for Sunday dinners, after-school pickups when the kids were starving, and even for company when we had guests over—it always seems to satisfy everyone without being too heavy.

I also love how versatile this soup is. It’s not just for special occasions; it’s something I make regularly because it’s easy to prep ahead and reheats beautifully. Plus, the rice adds fiber and keeps things balanced, while the creamy chicken gives it that rich, satisfying flavor without being overly greasy. My husband and I both swear by it, and it’s the kind of dish that feels nourishing—like a hug in a bowl. The health benefits are pretty solid too, with lean protein from the chicken and whole grains from the rice, making it a solid choice for a meal that’s both comforting and smart. It’s the kind of recipe that’s simple enough to make in a pinch but still feels special when you take the time to make it right.

Cream of Chicken with Rice Soup

4.5 from 664 votes

A comforting and creamy soup featuring tender chicken in a rich tomato-based broth, served with fluffy white rice. Perfect for a cozy meal!

🖨️ Print Recipe📌 Pin Recipe❤️ Add to Collection

Prep Time20 mins

Cook Time50 mins

Resting Time0 mins

Total Time70 mins

Servings: 6Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Chicken Broth

• 4 cups chicken broth
• 1 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 lb boneless chicken breast or thighs, cut into bite-sized pieces

For the Creamy Sauce

• 1 cup heavy cream
• 1 cup whole milk
• 1 cup tomato sauce
• 1 cup shredded cheddar cheese
• 1 tsp dried thyme
• 1 tsp dried parsley
• ½ tsp salt
• ¼ tsp black pepper

For the Rice

• 1 cup white rice, rinsed
• 1 cup water or chicken broth

Optional Toppings

• Fresh parsley, chopped
• Crumbled bacon
• Hot sauce

👨‍🍳Directions

1. 1 In a stockpot, heat olive oil over medium heat. Sauté onion and garlic until fragrant (~3 mins). Add chicken pieces and cook until no longer pink (~5-7 mins). Remove chicken, set aside.
2. 2 In the same pot, pour in chicken broth and bring to a boil. Return chicken to the pot, reduce heat to low, cover, and simmer for 15 mins. Remove chicken, shred with forks, and return to pot.
3. 3 In a saucepan, combine heavy cream, milk, tomato sauce, thyme, parsley, salt, and pepper. Simmer over medium heat for 5 mins until slightly thickened.
4. 4 In a pot, bring water or broth to a boil. Add rinsed rice and reduce heat to low. Cover and simmer for 15 mins or until rice is tender.
5. 5 Stir shredded chicken into the cream mixture. Gradually add shredded cheese until fully melted and smooth. Pour sauce over rice in the pot, stir gently, and heat through (~2 mins).
6. 6 Adjust seasoning with salt and pepper if needed. Divide rice and soup into bowls. Garnish with fresh parsley, crumbled bacon, or hot sauce.

🔧Equipment

• Large stockpot
• Medium saucepan
• Wooden spoon
• Mixing bowls
• Knife and cutting board
• Measuring cups and spoons
• Steamer basket or pot with a lid

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 18💛Saturated Fat: 8❤️Cholesterol: 60🧂Sodium: 850🌾Total Carbs: 55🥦Dietary Fiber: 2🍬Sugars: 7🥩Protein: 30

📝Notes

For a lighter version, use half-and-half instead of heavy cream.,Add diced carrots or celery for extra vegetables.,Make ahead: Soup can be refrigerated for up to 3 days or frozen for up to 3 months.

This Cream of Chicken with Rice Soup is always a reliable choice for family gatherings because it’s hearty, comforting, and easy to customize with whatever veggies or herbs you have on hand. Whether you’re feeding a crowd after a holiday meal or just need a simple, satisfying dish that won’t take forever to prepare, this recipe delivers rich flavor and a creamy, velvety texture that everyone loves. It’s also perfect for meal prep—you can make a big batch and reheat it over days, so it’s always ready when you need it.

❓ Frequently Asked Questions About Cream of Chicken with Rice Soup

1. What is the best way to prepare the chicken for the Cream of Chicken with Rice Soup?

To achieve tender, flavorful chicken, start by parboiling the chicken pieces (thighs and breasts) for 5 minutes to remove excess moisture. Then, pat them dry and season generously with salt, pepper, and a pinch of garlic powder or onion powder. Sear them in a hot skillet with a little oil until golden brown on all sides. For extra richness, you can also brown them in butter or a bit of cream before adding broth.

—

2. Can I use instant rice instead of long-grain white rice for this soup?

Yes, you can use instant rice, but keep in mind that it will cook much faster and may require adjusting the broth volume. For a more traditional texture, use long-grain white rice (uncooked ratio: 1 cup rice to 2 cups broth). If using instant rice, reduce the broth by ¼ cup to prevent the soup from becoming too watery. Stir in the rice and let it soak in the broth for 5–7 minutes before adding cream and simmering.

—

3. What is the secret to a smooth and creamy texture in this soup?

A few key techniques make the cream of chicken soup silky smooth: – Blend a portion of the soup (after adding the cream) in a blender or immersion blender to break down the rice and create a velvety consistency. – Use cream cheese or heavy cream (instead of just milk) for extra richness—whisk it in gently to avoid curdling. – Simmer gently—don’t boil vigorously, as it can cause the cream to separate or the soup to thicken too quickly. – Adjust thickness by adding a splash of broth or a cornstarch slurry if needed.

—

4. How can I make this soup more comforting or flavorful without overpowering the dish?

Enhance the soup’s depth with these subtle upgrades: – Add aromatics like a small onion (diced), garlic (minced), and a bay leaf while cooking the broth. – Use a splash of white wine or chicken stock (½ cup) to deglaze the pan after browning the chicken—this adds complexity. – Season with herbs like thyme, parsley, or a dash of Worcestershire sauce for umami. – Finish with a pinch of nutmeg or smoked paprika for warmth without heaviness. – Top with fresh herbs (like parsley or chives) and a sprinkle of grated Parmesan for brightness.

—

5. Can I make this soup ahead of time, and how should I store it?

Yes! Cream of Chicken with Rice Soup tastes even better the next day as flavors meld. Store it in an airtight container in the fridge for 3–4 days. To reheat, warm gently on the stove (stirring occasionally) or microwave, adding a splash of broth if too thick. For longer storage, freeze it for up to 3 months. Thaw overnight in the fridge, then reheat slowly to avoid splitting the cream.