If you’re looking for a cozy bowl of comfort food that warms you up from the inside out, you’ve got to try this Creamy Chicken and Rice Soup Recipe. It’s one of those dishes I keep coming back to when I want something hearty but simple, packed with flavor, and just plain satisfying. Trust me, once you make it, this soup will be your go-to when you need that little extra hug in a bowl.

🖤

Why This Recipe Works

Balanced Flavors: A blend of herbs and spices perfectly complements tender chicken and creamy broth.
Creamy Texture: Half and half mixed with flour creates a rich, velvety soup base without being too heavy.
One-Pot Convenience: Cooking rice directly in the soup simplifies prep and cleanup.
Customizable Heat: Hot sauce and chili flakes let you dial the spiciness up or down.

Creamy Chicken and Rice Soup, hearty chicken and rice soup, easy chicken and rice soup, comforting soup recipes, one-pot chicken soup - 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

The beauty of this Creamy Chicken and Rice Soup Recipe is in how each ingredient plays its part—whether it’s building flavor, enriching texture, or adding that comforting heartiness. Plus, most of these staples are easy to find, making it a fuss-free dinner you can whip up any night.

Creamy Chicken and Rice Soup, hearty chicken and rice soup, easy chicken and rice soup, comforting soup recipes, one-pot chicken soup - 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

Chicken thighs: These keep the soup juicy and tender—much better than lean breast meat in this recipe.
Kosher salt & Italian seasoning: Basic but essential for seasoning the chicken just right.
Mustard powder, paprika, chili flakes: Adds warmth and subtle smoky heat that wakes up the palate.
Butter: Creates that luscious base to sauté veggies and start layering flavor.
Yellow onion, carrots, celery: Classic mirepoix combo that brings sweet, aromatic depth.
Garlic: Boosts flavor complexity—mince it fresh for best impact.
Fresh thyme & rosemary: Fresh herbs add brightness and earthy notes that dry herbs can’t match.
All-purpose flour: Thickens the broth into a creamy finish without clumps when done right.
Chicken broth: The main liquid ingredient—go for low sodium to control saltiness.
Half and half: Powers up creaminess but keeps it light compared to heavy cream.
Soy sauce & hot sauce: Adds umami and a subtle kick of heat, making the soup more complex.
Long grain white rice: Cooks up tender yet firm, soaking up broth and thickening the soup.
Parmesan cheese, black pepper, fresh parsley: Garnishes that make every spoonful sing with flavor and freshness.

📝

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 tweaking this creamy chicken and rice soup recipe depending on what I have in the fridge or what flavor mood I’m in—you should totally experiment too! Adding or swapping ingredients can make it feel fresh every time you make it.

Add some greens: Toss in spinach or kale a few minutes before serving—I like how it brightens the dish.
Swap the rice: For a nuttier texture, I sometimes use brown rice, but remember it takes longer to cook.
Make it dairy-free: Use coconut milk or almond milk and a gluten-free flour alternative to skip dairy but keep creaminess.
Turn up the heat: Add extra chili flakes or a dash more hot sauce if you prefer a spicy kick like I do on chilly nights.

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

Step 1: Season the Chicken

The first thing I do is toss the bite-sized chicken thighs in the salt, Italian seasoning, mustard powder, paprika, and chili flakes. I find this little spice mix really punches up the flavor right from the start. Letting it sit for a minute or two while prepping other ingredients helps infuse the chicken nicely.

Step 2: Sauté Those Veggies

Next, I heat butter in my big soup pot and add diced onion, carrots, and celery with a pinch of kosher salt. Stirring these around for about 5-7 minutes until soft is so satisfying—the kitchen smells amazing. Then the garlic goes in for the last 30 seconds so it doesn’t burn but releases its aroma perfectly.

Step 3: Cook the Chicken and Herbs

Now add the seasoned chicken pieces to the pot and cook until they look opaque and no longer pink. Right after that, in go fresh thyme and rosemary, which bring a lovely herby freshness that takes this soup from good to unforgettable.

Step 4: Create the Creamy Base

Sprinkle your flour over the chicken and veggies and stir well to coat everything evenly. This step is key to getting that thick, creamy texture without lumps. Cook it for a minute or two to eliminate that raw flour taste before adding the liquids.

Step 5: Add Liquids and Rice

Slowly pour in chicken broth, half and half, soy sauce, and hot sauce. Then stir in the uncooked rice. I turn the heat up to bring everything to a gentle boil, then lower it to let the soup simmer. The rice cooks right in the pot, soaking up flavors and thickening the base over about 15-20 minutes.

Step 6: Final Seasoning and Serve

After the rice is tender and the soup’s creamy, I taste and season with extra salt, pepper, or hot sauce as needed. Ladle into bowls and top with freshly shaved Parmesan, cracked black pepper, and chopped parsley for that extra layer of flavor and eye appeal.

💡

Tips from My Kitchen

Don’t Skip the Sauté: Taking time to properly soften the veggies builds an incredible flavor base—rushing this step means missing out.
Stir Often: I make sure to stir the soup frequently while the rice cooks to stop it from sticking or burning at the bottom.
Adjust Thickness: Because the rice absorbs so much broth, add a splash of extra chicken broth or water when reheating if it feels too thick.
Herbs Matter: Fresh thyme and rosemary make a surprising difference—don’t be tempted to use dried here for best results.

How to Serve Creamy Chicken and Rice Soup Recipe

Creamy Chicken and Rice Soup, hearty chicken and rice soup, easy chicken and rice soup, comforting soup recipes, one-pot chicken soup - 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 always finish my bowls with a sprinkling of freshly grated Parmesan because it melts beautifully and adds a nutty richness. A dash of freshly cracked black pepper and a sprinkle of bright, fresh parsley brighten it right up—plus the colors make it look as tasty as it tastes.

Side Dishes

This soup shines on its own but it’s also great paired with crusty bread or a warm baguette for dipping. A simple side salad with a tangy vinaigrette is a nice fresh contrast, especially after a chilly day.

Creative Ways to Present

For a special occasion, I like to serve this soup in mini bread bowls—it’s such a fun way to impress guests and makes the meal feel extra cozy. You can also garnish with a little drizzle of good olive oil or a few chili flakes for color and a bit of kick.

Make Ahead and Storage

Storing Leftovers

I keep leftovers stored in airtight containers in the fridge for up to four days. Because of the rice, the soup thickens quite a bit overnight, so expect it to be a little thicker the next day.

Freezing

Freezing this soup works well, though I recommend undercooking the rice slightly before freezing to avoid mushiness. When thawed, you might want to add a splash of broth to loosen the texture.

Reheating

Reheating gently on the stovetop with a little extra broth or water keeps the soup creamy and prevents it from drying out. Stir frequently and heat until warmed through.

FAQs

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

Yes, you can substitute chicken breasts, but thighs stay juicier and more tender during cooking. If you use breasts, be careful not to overcook them to avoid dryness.
Is this Creamy Chicken and Rice Soup Recipe gluten-free?

The recipe uses all-purpose flour as a thickener, so it’s not gluten-free as is. You can substitute with a gluten-free flour blend or cornstarch to make it safe for gluten intolerance.
Can I make this soup in a slow cooker?

Slow cooking can work but you might want to add the rice later in the process to avoid it getting too mushy. This recipe is best made on the stovetop for perfect texture control.
How do I adjust the thickness of the soup?

If the soup gets too thick, especially after resting or refrigerated, stir in a little more chicken broth or water when reheating until you reach your desired consistency.
Can I use brown rice instead of white rice?

Brown rice can be used, but it requires a longer cooking time which might affect the creamy texture. If you try it, add extra broth and cook until the rice is tender.

Final Thoughts

This Creamy Chicken and Rice Soup Recipe has become one of my all-time comfort food favorites because it’s straightforward, incredibly satisfying, and endlessly adaptable. I hope you’ll give it a try—you might end up loving it as much as I do on those cooler nights when you just want something warm and delicious waiting for you. Remember, cooking is all about enjoying the process and making the recipe your own; this soup is a perfect canvas for that.