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Creamy Chicken and Rice Soup combines tender bites of cooked chicken, vegetables, and rice in a rich, delicious broth. Make it for dinner tonight!

Creamy Chicken & Rice Soup


Weeknights can be very hectic at times with appointments and after school activities. So, we love to have some quick-to-prepare meals in our go-to recipe collection. This Creamy Chicken and Rice soup recipe includes a few easy shortcuts so you can have dinner on the table in no time!

First, we used a rotisserie chicken from the supermarket. It provides plenty of flavor and saves so much extra effort in the kitchen.

Then, there is the rice – we cook it separately while working on the rest of the dish, then stir it in just before serving.

These two simple steps save on so much prep – which means less time in the kitchen and more on helping kids with homework, or getting ready for evening activities.

Why you’ll love Creamy Chicken and Rice Soup!

•             This recipe doesn’t include any “cream of” canned soups.

•             It’s ready in just about 30 minutes.

•             This chicken soup recipe can easily be doubled for large families, or to have as leftovers the next day.

Creamy Chicken & Rice Soup

Chef’s Tip – Save even more time by cooking the rice ahead of time. Or, if you have leftover rice in the fridge, use that.

Key Ingredients and Substitutions

•             Chicken – We like to use a rotisserie chicken from the store to save time in the kitchen. You can certainly roast your own, but a few breasts or thighs work just as well – even leftovers from another recipe! Aim for about a pound total, or three cups of diced cooked meat.

•             Rice – Any long-grain variety of cooked rice will do just fine in this recipe. Jasmine has a buttery, nutty fragrance that tastes delicious with the other ingredients. You could also use basmati or a plain long grain white rice instead. If you want even more convenience, cook up a boil-in-a-bag rice.

•             Stock – If you have homemade chicken stock on hand, we highly recommend using that for loads of rich flavor. Otherwise, grab a carton of your favorite from the store – preferably low sodium so you can salt to taste.

•             Herbs – Fresh parsley adds a fresh, mild flavor, while dried thyme packs a punch. Oregano or basil would also be a delicious alternative for the parsley if you want to change up the flavor profile.

•             Peas – Thaw frozen peas. Or, substitute thawed mixed vegetables or cut green beans instead.

Chef’s Tip – Adjust the amount of rice depending on how you like your soup – use less If you prefer your soup with lots of broth. Use more rice to make a thick and hearty soup.


Creamy Chicken & Rice Soup

How do I make Creamy Chicken and Rice soup?

  1. Cook the rice according to package directions. While the rice cooks, you can begin the other steps below.
  2. Remove all of the meat from the bones and chop into small, bite-sized pieces or shred.
  3. Saute the vegetables in melted butter and seasonings and saute for five minutes. Add the flour and stir to combine, cooking for a few more minutes to remove the raw flour taste.
  4. Stir in the chicken stock and simmer until the vegetables are tender.
  5. Add cooked chicken, peas, and cream, heating just enough to warm through. (Don’t let the soup boil after this point.)
  6. Add the cooked rice and season the soup to taste – adding more salt if needed.
  7. Serve with dinner rolls or a crusty loaf of garlic bread.

Chef’s Tip – Note that the cooked rice grains will absorb some of the broth once combined. If you reheat any leftovers the next day, you may need more stock or cream to thin the soup.

Creamy Chicken & Rice Soup


Frequently Asked Questions

How long does Creamy Chicken Rice Soup last in the refrigerator? It should be fine for up to 3 days, but be aware that the texture of the grains will continue to soften the longer it sits.

What’s the best way to reheat leftovers? Warm the soup in a pot on the stove over low heat, adding additional liquid as needed. Or, heat individual portions in the microwave until warmed through.

Can I freeze chicken and rice soup?  We wouldn’t recommend it – dairy often separates when it is frozen and thawed, plus the rice grains will become mushy.

How do you keep rice from getting soggy in soup? Cook it completely in a separate pot, then add it right at the end so it doesn’t have time to absorb more liquid.

Is there a non-creamy version of this chicken and rice soup recipe? Feel free to leave out the cream at the end if you prefer. We still recommend including the flour so the consistency of the soup isn’t too thin.

How can I make this recipe gluten-free? Simply replace the flour with arrowroot powder or a gluten-free one-to-one alternative such as Bob’s Red Mill or King Arthur brands. Every other ingredient is naturally gluten-free.

You may enjoy these other Chicken Soup recipes:

This post originally appeared on A Family Feast in September 2014.

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Creamy Chicken & Rice Soup

Creamy Chicken and Rice Soup

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


½ cup uncooked basmati rice

1 rotisserie chicken (average 23 pounds)

7 tablespoons unsalted butter

1 ½ cups yellow onion, diced

1 ½ cups celery, diced

1 ½ cups carrots, diced

1 teaspoon fresh garlic, minced

¼ cup fresh parsley, chopped

1 teaspoon dry thyme

½ teaspoon freshly ground black pepper

¼ cup all-purpose flour

5 cups chicken stock, homemade or store-bought

1 cup frozen green peas, thawed

1 cup heavy cream

Salt as needed


  1. Cook rice according to package directions. Cool and set aside.
  2. Pick the meat from the chicken. Cut into bite-sized pieces or shreds, and set aside. A two-pound rotisserie chicken will yield about a pound of cooked meat.
  3. In a medium nonstick pot or enameled Dutch oven, melt butter over medium high heat and add onions, celery, carrots, garlic, parsley, thyme, and pepper and sauté for five minutes.
  4. Lower heat to medium low and stir in the flour. Cook for three minutes, stirring continually so the mixture doesn’t stick.
  5. Add the chicken stock and raise the heat so the mixture comes to a boil. Lower to a low simmer and cook until the vegetables are tender, about another 5-10 minutes. Stir often so the mixture doesn’t stick.
  6. Once the vegetables are tender, add the cooked chicken, thawed peas and heavy cream and heat to hot, but do not boil.
  7. Off heat, add the cooked rice, add salt if needed and serve.
  8. Over time, the rice will absorb more liquid. Thin the soup down with additional stock or cream.

Keywords: creamy chicken & rice soup


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  • 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!

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