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Creamy Chicken and Rice Soup

Creamy Chicken and Rice Soup

Updated October 14, 2026

Mild creamy soup: tender shredded chicken, rice, and diced carrot and celery simmered in chicken broth, finished with milk for a silky body.

The rice continues to absorb liquid and the soup thickens noticeably as it stands; stir in a splash of warm milk or broth when reheating to loosen it. Do not let the soup boil hard after adding the milk, or it may separate.

Cooked rice gets softer in the fridge; store the soup in an airtight container for up to 3 days and reheat gently. For a lighter version, omit the heavy cream and use only the 1 cup of whole milk.

Cook time
40 min
Rating
…

Ingredients

Scale
Measurement units
  • 1 ½ lb boneless skinless chicken breast (Extra protein for a picky eater; cut evenly so pieces cook through quickly)
  • 8 cups chicken broth (Low-sodium recommended)
  • ¾ cup long-grain white rice (Stir in near the end so it stays tender)
  • 3 medium carrots
  • 3 stalks celery
  • 1 small yellow onion
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 1 cup whole milk (Warm before adding to prevent curdling)
  • ½ cup heavy cream (For extra richness)
  • ½ tsp dried thyme
  • salt (To taste)
  • black pepper (To taste)
  • fresh parsley (For garnish)

Instructions

Brown the chicken
Heat 1 tbsp of the butter in the Dutch oven over medium-high heat.
Add 1.5 lb chicken breast (1 ½ lb) pieces and season lightly with salt and black pepper.
Cook the chicken, stirring occasionally, until just opaque, about 5 minutes.
Transfer the chicken to a plate and set aside.
Equipment: Large Dutch oven or heavy soup pot
Sauté the vegetables
Melt the remaining 2 tbsp butter in the same pot over medium heat.
Add 1 small finely diced yellow onion (1 small), 3 diced carrots (3 medium), and 3 diced celery (3 stalks) stalks.
Cook, stirring, until yellow onion (1 small) softens, about 5 minutes.
Sprinkle in dried thyme (½ tsp).
Equipment: Large Dutch oven or heavy soup pot
Make the roux
Sprinkle all-purpose flour (3 tbsp) over the vegetables.
Stir constantly for 1 minute so the flour cooks without browning.
Simmer the soup with rice
Slowly pour in chicken broth (8 cup) while stirring to prevent lumps.
Return the chicken and any juices to the pot and add 0.75 cup rinsed long-grain white rice (¾ cup).
Bring to a boil, then reduce heat to medium-low and simmer, partly covered, until the rice is tender, about 15 minutes.
Equipment: Large Dutch oven or heavy soup pot, Measuring cups and spoons
Finish with milk
Warm 1 cup whole milk in a small saucepan or microwave until steaming.
Stir the warm milk and 0.5 cup heavy cream, if using, into the soup over low heat.
Heat gently for 2 minutes without boiling, then season to taste with salt and black pepper.
Equipment: Large Dutch oven or heavy soup pot
Serve
Ladle the soup into bowls and garnish with 1 tbsp chopped fresh parsley if using.
Equipment: Ladle, Large Dutch oven or heavy soup pot

Tomorrow's Meal

Chicken and Rice Pot Pie Bowls

Leftover creamy soup thickened and topped with flaky pastry for a cozy pot pie in a bowl.

You'll need to pick up:

1 sheet frozen puff pastry, thawed1 tbsp cornstarch mixed with 2 tbsp cold water1 egg, beaten with 1 tbsp water

Quick overview:

  1. 1.Heat the oven to 400°F
  2. 2.Warm 3 to 4 cups leftover soup in a saucepan over medium heat until it simmers
  3. 3.Stir in the cornstarch mixture and cook 2 minutes until thick enough to coat a spoon
  4. 4.Divide the filling among 4 oven-safe bowls or ramekins
  5. 5.Cut the puff pastry into rounds slightly larger than the bowls, lay one over each, and brush with the egg wash
  6. 6.Bake on a sheet pan 18 to 22 minutes until the pastry is puffed and deep golden

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