Why You’ll Love Creamy Chicken and Rice Soup Recipe

I enjoy this recipe because it comes together quickly and delivers big comfort in every spoonful. I like how the soup turns creamy without using heavy cream, and how the rice makes it hearty enough to serve as a full meal. It’s simple, nourishing, and perfect for busy days.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 tablespoons butter
1 large carrot chopped
2 celery ribs chopped
½ cup onion chopped
⅓ cup white rice
3 fresh thyme sprigs or ¼ teaspoon of dried thyme
2 tablespoons fresh chopped parsley
Salt and pepper to taste
3 cups chicken broth
2 tablespoons of flour
1- 5 oz can evaporated milk
2 cups chicken breast cooked and cubed

Directions

I start by melting the butter in a 3-quart pot or Dutch oven over medium heat. I add the chopped carrot, celery, and onion, then sauté them until they’re tender and fragrant, which usually takes about 5 minutes.

Next, I stir in the rice and pour in the chicken broth. I add the thyme and parsley, bring everything to a boil, then reduce the heat to medium-low and let it simmer for about 15 minutes, until the rice is fully cooked.

In a small bowl, I whisk the flour into the evaporated milk until smooth. I slowly pour this mixture into the soup, stirring constantly. I bring the soup back to a gentle boil and cook it for about 3 minutes until it thickens. I season with salt and pepper, add the cooked chicken, and let it simmer just until the chicken is heated through.

Servings and Timing

I usually get about 6 servings from this soup. Prep time takes me around 10 minutes, cook time is about 20 minutes, and the total time comes out to roughly 30 minutes.

Variations

I sometimes swap white rice for jasmine rice for extra aroma. When I want more vegetables, I add peas or corn near the end. I also like using dried thyme when fresh isn’t available, adjusting the amount slightly.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to three days. When reheating, I warm it gently on the stovetop or in the microwave, adding a splash of broth or water if the soup has thickened too much.

FAQs

Can I use leftover chicken?

I like using leftover or rotisserie chicken because it saves time.

Does the soup thicken as it sits?

Yes, I notice it thickens slightly due to the rice absorbing liquid.

Can I use brown rice?

I can, but I cook it longer since brown rice takes more time to soften.

Is this soup heavy?

I find it creamy but still light and easy to eat.

Can I freeze this soup?

I don’t usually freeze it because the rice can change texture.

Can I use milk instead of evaporated milk?

I prefer evaporated milk for creaminess, but milk can work with less richness.

What makes the soup creamy?

I rely on evaporated milk and flour to create a smooth texture.

Can I add garlic?

I sometimes add minced garlic with the vegetables for extra flavor.

What pot works best?

I like using a Dutch oven or a heavy-bottomed pot.

Is this soup kid-friendly?

I find it mild, comforting, and perfect for kids.

Conclusion

I keep this Creamy Chicken and Rice Soup in my regular rotation because it’s quick, comforting, and satisfying without being too rich. It’s the kind of soup I enjoy making when I want something warm, nourishing, and dependable.