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Creamy Chicken and Rice Soup - This delicious and hearty soup only takes about 30-minutes to prepare! The perfect quick weeknight family dinner!

This post is sponsored by Success Rice.

School just started for us last week, and I can’t believe how busy our weeknights have already become! Between work and school and homework, plus after-school activities – not to mention everything else going on in our lives – things are pretty hectic! So quick-to-prepare meals are where it’s at for us right now – like this delicious Creamy Chicken and Rice Soup.

This recipe couldn’t be any quicker or easier to make – it only takes about 30 minutes – and it’s a hearty and delicious meal that both kids and adults will love! (I call that a Mealtime Success!) This creamy chicken and rice soup takes advantage of a few short cuts – but in a very delicious way! First – we used a rotisserie chicken from the supermarket (any cooked chicken will do), and – we used Success® Rice!

Creamy Chicken and Rice Soup - This delicious and hearty soup only takes about 30-minutes to prepare! The perfect quick weeknight family dinner!

Success Rice is the original no mess, no measure boil-in-bag rice that cooks perfectly every time in just 10 minutes – and it comes in four delicious varieties: Whole Grain Brown Rice and White Rice, as well as their globally-inspired varieties including fragrant Thai Jasmine Rice (which we used in today’s recipe) and Basmati Rice.

The Jasmine Rice was the perfect addition to our creamy chicken and rice soup. With its buttery, nutty fragrance, and silky, smooth grains – it is delicious mixed with the tender chunks of chicken and sautéed vegetables in our soup’s creamy chicken broth!


Creamy Chicken and Rice Soup - This delicious and hearty soup only takes about 30-minutes to prepare! The perfect quick weeknight family dinner!

Success Rice is a great pantry staple to always keep on hand, and you’re sure to find a variety of Success Rice that everyone in your family will love. And Success Brown Rice and White Rice also come in two different package sizes – 14oz. and 32oz. – so you can always make the perfect amount of rice for your household.

For recipe ideas and more information about cooking with Success Rice’s four different varieties, visit

Interested in more chicken recipes?
Click here for our 100+ Best Chicken Recipes.

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Creamy Chicken and Rice Soup - A Family Feast

Creamy Chicken and Rice Soup

  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 minutes
  • Yield: 6-8 servings
  • Category: soup
  • Method: stovetop
  • Cuisine: American


If you prefer your soup with lots of broth, use only one bag of Success Jasmine Rice. If you like thicker and heartier soup, use two bags. (For our recipe, we used two bags.) Note that the cooked rice will absorb some of the broth once combined so if you reheat any leftovers the next day, more chicken stock or cream may be needed to thin the soup.


  • 1 two-pound rotisserie chicken
  • 5 tablespoons unsalted butter
  • 1 cup diced carrots
  • 1 cup diced onion
  • 1 cup diced celery
  • ¼ cup chopped fresh parsley
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon dried thyme
  • ½ teaspoon garlic powder
  • ¼ cup flour
  • 1 quart low sodium chicken stock
  • 1 cup frozen green peas
  • 1 cup heavy cream
  • Salt as needed
  • 2 bags Success Jasmine Rice, see note


  1. Remove the meat from the rotisserie chicken and dice into bite sized pieces. (One two-pound cooked rotisserie chicken will yield about one pound of usable meat, equivalent to about three cups of diced cooked chicken.)
  2. In a medium pot over medium high heat, melt butter and add carrots, onion, celery, parsley, pepper, thyme and garlic powder. Stir and cook for 5 minutes. Lower heat to medium and add flour. Stir and cook for three more minutes.
  3. Add stock and stir with wooden spoon until combined. Add cooked chicken and stir. Reduce temperature to low.
  4. Bring a medium pan of water to a boil and place two bags of Success rice into water and follow directions on box (or follow microwave directions on box).
  5. When rice is almost done, heat soup back up and add peas and cream and stir. Taste and only add salt if needed. Depending on the brand of stock you buy, salt may not be needed.
  6. Once rice is done, follow box directions to remove and drain and add rice to soup.
  7. Stir and serve.

Keywords: creamy chicken & rice soup

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  • Michelle Rowley wrote:

    Use a can of evaporated milk, it’s so yummy and still satisfying. Save yourself a ton of unneeded calories.

    • Martha wrote:

      Thanks for the suggestion Michelle!

  • Karen Kreutzer wrote:

    The amount you stated is that cooked or uncooked rice ?

    • Martha wrote:

      Hi Karen – Thanks for your question. The two bags of Success Rice are cooked in step 5 of the recipe – so that is uncooked to start. If you were asking about the 1 1/2 to 3 cups of rice that we mentioned in the comments (if you aren’t using the Success Rice) – that is cooked. Hope you love the soup!

  • Rosalinda wrote:

    It was delicioso, creamy mmmmhhh thanks for sharing your recipe with us!!!

    • Martha wrote:

      Hi Rosalinda – Sorry for not responding sooner – you would add the heavy cream in Step 5. Glad you enjoyed the soup!!

  • Rosalinda wrote:

    When do I add the heavy cream, this is my first time???

  • Nancy R wrote:

    Good but needs more flavor! Thx!

    • Martha wrote:

      Thanks for your feedback Nancy!

  • Paula wrote:

    Either I bought some super potent dried thyme, or you have a typo in the recipe. I made this and it was overpowered by thyme. We could not eat it.

    • Martha wrote:

      I’m sorry to hear you were unhappy with the recipe Paula! Thanks for sharing your feedback.

  • Susie wrote:

    This soup is delicous. Do you think it would freeze well? The only changes I made were to omit
    onion and garlic (I’m alergic) and added mushrooms.

    • Martha wrote:

      Thanks Susie! I wouldn’t suggest freezing it – dairy usually separates when it is frozen and I’m afraid the rice would also get mushy once it is thawed. You could always make half a recipe the next time if it makes more than you can eat! Hope that helps!

  • Maripat wrote:

    I made this soup for dinner last night; it was DELICIOUS! The flavor profile is perfect. Chef Jack knows how to season! I used a one pint jar of my home-canned chicken, and a one pint jar of my home-dehydrated instant rice. Those quantities closely matched this recipe and performed perfectly. This soup definitely is a keeper! Thank you for sharing your expertise.

    • Martha wrote:

      Thank you so much Maripat! We’re both very glad you enjoyed the recipe as much as we did – and I’m very intrigued by your home-dehydrated instant rice!

      • Maripat wrote:

        Christy Jordan, of Southern Plate, has a youtube video demonstrating rice dehydration. It’s super easy. I package rice in 1 pint canning jars with an oxygen absorber in each jar. I use a regular canning flat and ring lid, then pull a vacuum with a Waring hand-held vacuum pump. We live in tornado country. When storms knock out power for extended periods, it’s nice to have a versatile, tasty supply of shelf-stable food, so that’s the genesis of our pantry, and my motivation to make my own instant rice. In soup applications, my instant rice tastes like fresh-cooked rice.

        • Martha wrote:

          Thank you so much! I will check it out!!

  • susie wrote:

    I changed the recipe a bit. threw in a handful (3/4C approx) of uncooked basmati rice – used my own stock that I made from the rotisserie chicken. used 1/2 and 1/2 instead of cream, but made sure not to boil it. I didn’t have any peas, used dried parsley flakes and fresh garlic.

    You recipe I’m sure is wonderful, but I used what I had. may I have your permission to put my version on my FB page but WITH a link to your original recipe?

    • Martha wrote:

      Sure Susie – I assume you will post your own photo on Facebook?

  • SkippyMom wrote:

    I was pleasantly suprised that this recipe used no canned soup [cream of chicken/musshroom etc] to make it quick and easy considering that you were using a boil and bag rice instant rice. I don’t use premade, canned or boxed items due to a sodium limit I have to adhere to, but can easily substitute my own chicken and regular brown and white rice for this. Wonderful recipe. Thank you so much for sharing.

    • Martha wrote:

      Thank you!

  • Bec wrote:

    We don’t buy rotisserie chicken. My husband doesn’t like the texture of the meat in them. I’m going to use skinless thighs and breast. About how many cups of chicken would you be using from a rotisserie chicken?

    • Martha wrote:

      Hi Bec – You’ll need about 3 cups of cooked chicken!

  • Suzanne wrote:

    Made this soup last week and can’t say enough times about how we love, love, love this soup.
    Had all the ingredients on hand, (always keep boned chicken breasts in the freezer), simply cooked them up in a little butter and oil and voila, a truly great tasting soup. Will make again and again.

    • Martha wrote:

      Thank you so much Suzanne! We’re very glad you enjoyed the recipe (it’s one of our family’s favorites!). Thanks for taking the time to write to us!

  • Maria wrote:

    I just made this and loved it! Hubby did too! I switched out the cream with milk though. Have yiu tried freezing this?

    • Martha wrote:

      Thanks Maria! No – we haven’t tried freezing it.

  • Olya wrote:

    Do you know if this soup freezes well? Thanks!

    • Martha wrote:

      Hi Oyla – We haven’t tried freezing it ourselves so I don’t know for sure. If you are going to try it, I’d recommend freezing it before adding the rice. Hope that helps!

  • RICHARD HICKS wrote:

    My go to dish is Hainanese Chicken Rice

  • Mary Gardner wrote:

    We like chicken and rice!

  • Rosey wrote:
  • Rosey wrote:

    Beef Tips and Gravy over Rice is a go-to meal for us.

  • CharityS wrote:
  • Debbie B wrote:
  • Trudy wrote:

    Oops here is the link to the tweet.

  • Michelle Hagewood wrote:
  • Michelle Hagewood wrote:

    Oh my goodness that soup looks good! Our go-to rice dish is stuffed peppers with rice.

    boylaneely at hotmail dot com

  • Betty C wrote:
  • Rebecca Graham wrote:

    My family’s favorite go to rice dish is chicken fried rice.

  • Cathy Sperry wrote:

    This sounds so good. I have leftover BBQ chicken I was wondering if I could use that chicken to make this soup

    • Martha wrote:

      Absolutely Cathy! Any kind of leftover cooked chicken will work in this recipe!

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