cream of chicken recipe with rice
The Best cream of chicken recipe with rice
I love this cream of chicken and rice recipe because it’s one of those meals that just works every single time. It’s simple, comforting, and always turns out creamy and flavorful without being overly complicated. My kids ask for it at least once a week, and honestly, I don’t blame them—it’s warm, filling, and easy to customize with whatever veggies I have on hand. Whether it’s a busy weeknight or a lazy Sunday dinner, this dish fits right in.
What I appreciate most about this recipe is how balanced it is. The rice gives it a hearty base, the chicken adds protein, and the creamy sauce ties everything together without being too heavy. I often throw in some peas, carrots, or even a handful of spinach to sneak in extra nutrients, and no one even notices. It’s one of those meals that feels indulgent but is actually pretty wholesome, especially if you use whole-grain rice or low-fat milk. Plus, it reheats beautifully, so leftovers are never a problem. If you’re looking for a go-to recipe that’s both practical and satisfying, this is the one.
Creamy Chicken and Rice Soup
A comforting and hearty cream of chicken soup with tender rice, perfect for chilly days. This easy-to-make dish combines creamy broth, shredded chicken, and fluffy rice for a satisfying meal.
🥘Ingredients
- 2 tbsp butter
- 1 medium onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth (low-sodium preferred)
- 1 cup heavy cream
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1 bay leaf
- Salt and pepper to taste
- 1 lb boneless, skinless chicken breasts or thighs
- 1 cup long-grain white rice (uncooked)
- 2 cups water
- 1/2 tsp salt
- Fresh parsley, chopped
- Grated Parmesan cheese
- Crusty bread
👨🍳Directions
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1 In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables soften.
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2 Add the minced garlic and cook for an additional 1 minute until fragrant.
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3 Sprinkle the flour over the vegetables and stir to combine. Cook for 1-2 minutes to remove the raw flour taste.
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4 Gradually pour in the chicken broth while stirring constantly to prevent lumps from forming. Bring the mixture to a simmer.
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5 Add the heavy cream, thyme, parsley, bay leaf, salt, and pepper. Stir well and let the soup simmer for 10 minutes.
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6 While the soup simmers, cook the rice separately. In a medium saucepan, combine the rice, water, and 1/2 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until the rice is tender and the water is absorbed.
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7 While the rice cooks, prepare the chicken. In a separate pan, cook the chicken breasts or thighs over medium heat for 6-8 minutes per side until fully cooked (internal temperature of 165°F). Remove from heat, let cool slightly, then shred or chop into bite-sized pieces.
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8 Once the rice is cooked, fluff it with a fork and add it to the soup. Stir in the shredded chicken and let the soup simmer for an additional 5 minutes to allow the flavors to meld.
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9 Taste and adjust seasoning with more salt or pepper if needed. Remove the bay leaf before serving.
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10 Ladle the soup into bowls and garnish with fresh parsley, grated Parmesan cheese, or serve with crusty bread if desired.
🔧Equipment
- Large pot or Dutch oven
- Cutting board
- Chef’s knife
- Wooden spoon
- Measuring cups and spoons
- Ladle
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Creamy Chicken and Rice Soup Works
This creamy chicken and rice dish is one of those simple, reliable recipes that just works every time. It’s filling, comforting, and easy to scale up for a crowd, making it perfect for weeknight dinners or family gatherings. Plus, it’s a one-pot meal that everyone—kids and adults alike—seems to love, so you can’t go wrong keeping it in your regular rotation.
❓ Frequently Asked Questions About Creamy Chicken and Rice Soup
1. Can I use homemade chicken broth instead of store-bought for the cream of chicken recipe?
Yes, homemade chicken broth works even better! It adds richer flavor and allows you to control the sodium content. Just ensure it’s well-strained and has a similar consistency to store-bought broth for the best results.
2. What type of rice pairs best with cream of chicken?
Long-grain white rice (like basmati or jasmine) is ideal because it stays fluffy and absorbs the creamy sauce well. Brown rice works too but may require slightly more liquid and a longer cooking time. Avoid short-grain rice, as it can become mushy.
3. How can I make this recipe dairy-free?
Swap the heavy cream for coconut milk or cashew cream, and use dairy-free butter or olive oil. For the cream of chicken base, blend silken tofu with a little broth for a creamy texture. Ensure all other ingredients (like broth) are dairy-free as well.
4. Can I add vegetables to the dish, and if so, which ones work best?
Absolutely! Classic additions include peas, carrots, mushrooms, or bell peppers. For best texture, sauté firmer veggies (like carrots or celery) with the onions, and add softer ones (like peas or spinach) toward the end of cooking.
5. How do I prevent the cream of chicken from curdling when reheating leftovers?
Reheat gently over low to medium heat, stirring frequently. Avoid boiling, as high heat can cause the dairy to separate. Adding a splash of milk or broth while reheating can also help maintain a smooth consistency.
