If you’re craving a cozy, heartwarming meal that feels just like a big hug in a bowl, you’ve got to try my Creamy Chicken and Rice Soup Recipe. This soup has been one of my go-to dishes for busy weeknights and chilly weekends alike because it’s packed with tender chicken, fragrant herbs, and that perfect creamy texture that warms you from the inside out. Stick with me—I’ll walk you through every comforting step to make sure your soup turns out fan-freaking-tastic.

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Why This Recipe Works

Tender Chicken Thighs: They stay juicy and flavorful, making every bite melt in your mouth.
Creamy Texture Without the Fuss: Using half-and-half combined with flour thickens the soup beautifully without heaviness.
Cooked-In Rice: This method infuses the soup with heartiness and natural starch, thickening it as it simmers.
A Balanced Flavor Kick: The blend of herbs, a touch of hot sauce, and soy sauce adds depth without overpowering.

Creamy Chicken and Rice Soup, Chicken and Rice Soup, Comforting Chicken Soup, Easy Creamy Soup Recipes, Hearty Chicken and Rice Meal - A close-up view of a thick, creamy soup cooked in a white inside, blue outside large pot with two handles, showing a smooth, light yellow base with visible small chunks of orange carrots, pale green celery, and light beige chicken pieces scattered throughout. The soup has specks of black pepper and herbs evenly mixed in, giving it texture and depth. The pot is placed on a white marbled surface, with a small dish of grated cheese blurred in the background. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Creamy Chicken and Rice Soup Recipe comes together to create layers of flavor and comfort. When picking your ingredients, think freshness—fresh herbs, crisp veggies, and quality chicken make all the difference here.

Creamy Chicken and Rice Soup, Chicken and Rice Soup, Comforting Chicken Soup, Easy Creamy Soup Recipes, Hearty Chicken and Rice Meal - Flat lay of boneless, skinless chicken thighs cut into bite-sized pieces in a simple white ceramic bowl, a small mound of kosher salt crystals on a white ceramic dish, a small white ceramic bowl with Italian seasoning blend, a small white ceramic bowl containing bright yellow mustard powder, a small white ceramic bowl filled with deep red paprika, a small white ceramic bowl with crushed red chili flakes, a few tablespoons of unsalted butter on a white ceramic plate, a medium yellow onion halved and diced on a white ceramic dish, three peeled and diced large carrots arranged neatly on a white ceramic plate, three stalks of fresh celery diced on a white ceramic dish, four whole fresh garlic cloves unpeeled on a white ceramic plate, fresh thyme sprigs, fresh rosemary sprigs both placed side by side on a white ceramic dish, a small heap of all-purpose flour on a white ceramic plate, a small white ceramic bowl filled with clear chicken broth, a small white ceramic bowl with creamy half and half, a small white ceramic bowl with dark soy sauce, a small white ceramic bowl with bright red hot sauce, a small pile of uncooked long grain white rice on a white ceramic plate, a wedge of Parmesan cheese with a small mound of cracked black peppercorns and fresh sprigs of parsley arranged gracefully on a white ceramic plate, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Boneless, skinless chicken thighs: More forgiving than breasts and packed with flavor, they stay tender after simmering.
Kosher salt and Italian seasoning: These create a well-rounded base seasoning to complement the chicken and veggies.
Mustard powder, paprika, and chili flakes: A subtle heat and smokiness that take the soup beyond basic.
Butter: Helps build the rich, comforting fat flavor in the soup’s base.
Yellow onion, carrots, celery, and garlic: The classic soup trio that adds savory sweetness and depth.
Fresh thyme and rosemary: Their aromatic qualities elevate the overall flavor dramatically.
All-purpose flour: Used to gently thicken the soup without lumps.
Chicken broth and half and half: The broth brings savory richness, and the half and half adds creaminess without heaviness.
Soy sauce and hot sauce: Just a splash ramps up umami and a subtle kick of heat.
Long grain white rice: Cooks directly in the soup, absorbing flavor and naturally thickening the broth.
Parmesan, black pepper, fresh parsley: To finish, these garnishes bring brightness and an extra burst of flavor.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love playing around with this Creamy Chicken and Rice Soup Recipe depending on what I have on hand. The basic idea is so adaptable that you can easily tweak it to match your mood or diet, so don’t be shy about making it yours.

Variation: For a dairy-free twist, I swap out the half and half for canned coconut milk—it gives a lovely creaminess with a hint of tropical flavor.
Spice Level: I sometimes dial up the hot sauce for a bolder kick, but feel free to adjust based on your tolerance for heat.
Vegetable Add-ins: I’ve tossed in mushrooms or chopped kale before, and it adds great texture and nutrients.
Rice Alternatives: If you want an easier, quicker option, pre-cooked rice works—just stir it in at the end to warm through.

Step-by-Step: How I Make Creamy Chicken and Rice Soup Recipe

Step 1: Season the Chicken Like a Pro

First things first, get your chicken thighs diced into bite-sized pieces and toss them in a bowl with salt, Italian seasoning, mustard powder, paprika, and chili flakes. Stir it all around so every piece is well coated. This simple mix is a game-changer—the spices penetrate the meat as it cooks and layer in flavor from the get-go.

Step 2: Build Your Flavor Base

Heat up your pot over medium, then melt the butter. Add diced onion, carrots, and celery, and sprinkle a little kosher salt over them. Sauté for 5 to 7 minutes until they’re soft and starting to sweeten—this is where the soup’s soul lives. Toss in the garlic last and stir for about 30 seconds to awaken those aromatic flavors without burning it.

Step 3: Cook the Chicken and Herbs

Add your seasoned chicken to the pot and cook until it’s just opaque—don’t rush this step or you’ll risk dry chicken. Then stir in fresh thyme and rosemary. Their fragrant oils add a beautiful rustic note that sets this soup apart from your average chicken soup.

Step 4: Thicken Things Up with Flour

Sprinkle the flour over the veggies and chicken, stirring well to coat everything evenly. This step is your key to that creamy texture, so take your time and make sure it’s well combined before adding liquids—no lumps here!

Step 5: Pour in the Liquids and Rice

Slowly add chicken broth, half and half, soy sauce, and hot sauce, stirring as you go. Then mix in the uncooked rice. Turn the heat to medium-high just until it comes to a gentle boil, then reduce to low to simmer. Let it cook for 15 to 20 minutes, stirring often to keep the rice from sticking. You’ll see the soup thicken like magic as the rice releases its starch.

When it’s done, taste and tweak with salt, pepper, or more hot sauce for your perfect balance.

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Tips from My Kitchen

Use Thighs Over Breasts: They’re way more forgiving and stay juicy during simmering.
Don’t Skip Frequent Stirring: The rice can easily stick and burn on the bottom if you leave it unattended.
Fresh Herbs Make a Huge Difference: If you have fresh thyme and rosemary, use them instead of dried for maximum aroma.
Adjust Thickness When Reheating: The rice absorbs lots of broth, so add a splash of water or broth to loosen it up later.

How to Serve Creamy Chicken and Rice Soup Recipe

Creamy Chicken and Rice Soup, Chicken and Rice Soup, Comforting Chicken Soup, Easy Creamy Soup Recipes, Hearty Chicken and Rice Meal - Three white bowls filled with creamy chicken rice soup, placed on a white marbled surface. Each bowl shows a thick, light beige broth with chunks of cooked chicken, small orange carrot pieces, and soft rice grains. The soup is topped with green chopped parsley and thin shards of pale cheese. One bowl features a sprig of rosemary for garnish. The textures are creamy and smooth with bits of vegetables and meat distributed evenly. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I’m a sucker for finishing this soup with a handful of freshly shaved Parmesan, a crack of fresh black pepper, and some chopped parsley. The cheese adds savory richness, the pepper a mild zing, and the parsley a lovely pop of color and freshness. If I’m feeling fancy, I’ll throw on a little grated lemon zest for brightness.

Side Dishes

For a complete meal, I like pairing this soup with warm crusty bread or garlic toast—perfect for dipping into that creamy broth. A simple side salad with a zesty vinaigrette also balances the richness nicely.

Creative Ways to Present

I’ve served this soup in mini bread bowls for a cozy dinner party, which always gets compliments and feels special with minimal effort. You could even garnish with crispy bacon or toasted nuts for texture contrasts if you want to impress guests.

Make Ahead and Storage

Storing Leftovers

I always cool the soup before transferring it to airtight containers and keep it in the fridge for up to four days. The flavor actually deepens overnight, which I love. Just remember it’ll thicken up because the rice continues to soak in the liquid.

Freezing

This soup freezes well! I portion it out into freezer-safe containers, leaving a little headspace for expansion. When thawed, I usually add a bit of extra broth or water to loosen it back up since the rice can soak up liquid and firm up.

Reheating

Reheat gently on the stove over medium-low heat, adding broth or water gradually to get back that creamy, soupy consistency. Stir often to prevent sticking and warm it through evenly. Microwave works too but be careful not to overcook the rice.

FAQs

Can I use chicken breasts instead of thighs in this soup?

You can absolutely substitute chicken breasts, but they tend to dry out a bit with simmering compared to thighs. If you use breasts, watch the cooking time closely and consider adding them later in the process to keep them tender.
Is it okay to use pre-cooked rice in the soup?

Yes! If you’re short on time, stir in pre-cooked rice toward the end just to warm it through. Keep in mind, the soup won’t thicken the same way since the rice isn’t releasing starch.
How can I make this soup dairy-free?

Simply swap the half and half with coconut milk or any creamy plant-based milk you prefer. Using a little extra flour or a cornstarch slurry helps maintain that creamy texture.
Why is the soup thick after storing it?

The rice absorbs a lot of the broth as it sits, causing the soup to thicken. Just add some broth or water when reheating to bring it back to your preferred consistency.

Final Thoughts

This Creamy Chicken and Rice Soup Recipe feels like an old friend you want to keep coming back to. I love how it fills the kitchen with comforting aromas and turns simple ingredients into a nourishing, creamy soup that everyone enjoys. Give it a try—you’ll find it’s just as easy as pulling together a bowl of comfort, but way more delicious than anything store-bought. Trust me, once you make it, this will be your go-to soup for seasons to come.