This Creamy Chicken and Rice Soup is the most hearty and satisfying soup ever.  Not only is it loaded with flavor, but it’s also creamy and comforting.  Made with chicken, vegetables, rice, chicken broth, and half & half.  

Creamy Chicken and Rice Soup.

I love soup of any kind, and winter is the perfect time for hot, comforting soup.  My friend Rachel recently shared this wonderful recipe for Creamy Chicken and Rice Soup with me.  I’ve made it twice already and it’s an absolute fave.  I love thin brothy soups and creamy soups, and this is one of the most flavorful cream-based soups ever!

You can choose your favorite wild rice for this recipe.  This Minute Brown & Wild Rice is what I prefer.  It’s ready in one minute.  I used two of these 2-packs and it’s the perfect amount for me.  Just microwave it and set it aside until you’ve finished the rest of the soup.

HOW TO MAKE CREAMY CHICKEN AND RICE SOUP

Creamy chicken and rice soup.
  1. Cook the rice according to package directions and set aside.
  2. Preheat oven to 375 degrees.  Season the chicken if desired.  See notes below.*  Bake the chicken until it’s no longer pink, about 45 minutes.  Allow chicken to cool and cut it into small bite-size pieces.  Set aside.
  3. Melt the butter in a large pot over medium heat.  Add the onion, celery, carrots, and corn or peas.  Saute for about 10 minutes, until the onion is translucent.  Add the minced garlic and saute for about 2 more minutes.  Note:  Don’t add the garlic too soon, because it burns easily.
  4. Add the flour and about 1 cup of the chicken broth to the pot.  Stir vigorously until the flour starts to thicken.  Add 1 more cup of the broth and continue to stir constantly for about 2 minutes to cook out the flour’s raw taste.  Add the remaining chicken broth and the diced chicken.  Bring the soup to a boil, stirring constantly, and reduce heat to a simmer.  Simmer for 5 minutes.
  5. Add the rice, dry seasonings, and half & half.  Allow soup to simmer on low heat for about 30 minutes uncovered, stirring frequently.
Creamy Chicken and Rice Soup.

Serve hot with your favorite bread or crackers.

Creamy Chicken and Rice Soup.

CAN I FREEZE THIS SOUP? 

I don’t recommend it, but I seriously doubt that you’ll have leftovers.  Cream-based soups don’t hold up well when frozen, thawed, and reheated.  The cream separates from the broth or other liquids in the soup and it’s not as creamy as when it was first made.

Want more comforting chicken soup recipes?

Creamy Chicken Noodle Soup

Chicken Noodle Feel Better Soup

Creamy Chicken Gnocchi Soup

If you make this recipe please rate it, and leave a comment below on how you liked it. I love hearing from you!

Wanna see different recipes each day? Feel free to follow me on Facebook, Pinterest, & Instagram.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Creamy Chicken and Rice Soup.

Creamy Chicken and Rice Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Cindy Gibbs
  • Prep Time: 30 minutes
  • Cook Time: 1 1/2 hours
  • Total Time: 15 minute
  • Yield: 6 large servings 1x
  • Category: Soup
  • Method: Cook
  • Cuisine: American

Description

This Creamy Chicken and Rice Soup is SO hearty and satisfying.  If you’re ready for a change from a brothy soup, you’ll love this creamy version and it’s super comforting!


Ingredients

Units Scale
  • 2 cups cooked brown and wild rice, 1 cup uncooked. I used Minute Brown & Wild rice. (See notes below recipe)**
  • 4 large chicken breast, seasoning optional, (see notes below recipe)*
  • 1/2 cup (a stick) butter, unsalted
  • 1 medium yellow onion, diced
  • 2/3 cup diced celery
  • 2/3 cup thinly sliced carrots
  • 1/2 cup frozen corn or peas
  • 1 teaspoon minced garlic
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons mustard powder or ground mustard seed
  • 1 1/2 teaspoons dry parsley
  • 2 teaspoons curry powder
  • 1/2 teaspoon black pepper
  • 8 cups chicken broth (2 32-ounce cartons)
  • 2 cups half & half


Instructions

  1. Cook the rice according to package directions and set aside.
  2. Preheat oven to 375 degrees.  Season the chicken if desired.  See notes below.*  Bake the chicken until it’s no longer pink, about 45 minutes.  Allow chicken to cool and cut it into small bite-size pieces.  Set aside.
  3. Melt the butter in a large pot over medium heat.  Add the onion, celery, carrots, and corn or peas.  Saute for about 10 minutes, until the onion is translucent.  Add the minced garlic and saute for about 2 more minutes.
  4. Add the flour and about 1 cup of the chicken broth to the pot.  Stir vigorously until the flour starts to thicken.  Add 1 more cup of the broth and continue to stir constantly for about 2 minutes to cook out the flour’s raw taste.  Add the remaining chicken broth and the diced chicken.  Bring the soup to a boil, stirring constantly, and reduce heat to a simmer.  Simmer for 5 minutes.
  5. Add the rice, dry seasonings, and half & half.  Allow soup to simmer on low heat for about 30 minutes uncovered, stirring frequently.
  6. Serve hot with your favorite bread.

Notes

* I seasoned the chicken with a sprinkling of salt, pepper, dried thyme, and garlic powder before baking.

** I used Minute Brown & Wild Rice for this recipe.  I used 2 of the small 2-pack single serve size.  See the picture above in the post.