There’s nothing quite like a bowl of thick creamy chicken rice soup when you need warmth and comfort. This recipe has been my go-to for years, whether I’m nursing a cold, feeding a crowd, or just craving something hearty. It’s the kind of dish that makes my kitchen smell like love.
I first made this soup when my youngest had the flu years ago. Between the steam clearing her stuffy nose and the creamy broth settling her stomach, she kept asking for “more of Mommy’s magic soup.” Now it’s our family’s official sick-day remedy and cold-weather staple.
Beyond being delicious, this thick creamy chicken rice soup packs serious nutrition. The protein from chicken helps rebuild strength, while the carrots and celery add vitamins. The rice gives comforting carbs, and the creamy broth? Well, that’s just pure happiness in every spoonful. It’s filling enough for dinner but gentle enough when you’re under the weather.
Why You’ll Love This Thick Creamy Chicken Rice Soup
This isn’t just another chicken soup recipe, it’s a hug in a bowl! Here’s why it’s become my absolute favorite:
- Comfort food magic: The combination of creamy broth and tender chicken makes every spoonful feel like a warm blanket on a chilly day.
- Sneaky nutrition: Packed with protein and veggies, it’s the perfect way to fuel up without feeling like you’re “eating healthy.”
- One-pot wonder: From chopping to serving, you’re looking at under 40 minutes with minimal cleanup, my kind of weeknight meal!
- Cold-busting powers: The steam helps clear sinuses, while the broth keeps you hydrated when you’re under the weather.
- Endlessly adaptable: I’ve made this soup at least 20 different ways (keto, dairy-free, extra veggie-packed) and it’s always delicious.
Thick Creamy Chicken Rice Soup: 1 Pot Comfort in 40 Minutes
Thick creamy chicken rice soup is a comforting dish packed with flavor and nutrition. This recipe delivers a rich, hearty soup perfect for cold days or when you need a boost.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Ingredients
- 2 chicken breasts, diced
- 1 cup white rice
- 4 cups chicken broth
- 1 cup heavy cream
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 tsp thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp butter
Instructions
- Melt butter in a large pot over medium heat.
- Add onions, carrots, celery and garlic. Cook for 5 minutes.
- Add chicken and cook until no longer pink.
- Pour in chicken broth and bring to a boil.
- Add rice and simmer for 15 minutes.
- Stir in heavy cream and seasonings.
- Cook for 5 more minutes.
- Serve hot.
Notes
- For a keto version, substitute rice with cauliflower rice.
- Use coconut milk instead of heavy cream for dairy-free.
- Add extra vegetables like spinach or peas for more nutrition.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 80mg
Ingredients for Thick Creamy Chicken Rice Soup
Gathering the right ingredients makes all the difference in this comforting soup. Here’s what you’ll need, grouped so you can prep efficiently:
- Protein Power: 2 chicken breasts (diced into bite-sized pieces)
- Veggie Base: 1 medium onion (chopped), 2 carrots (peeled and diced), 2 celery stalks (diced), 2 cloves garlic (minced)
- Liquid Gold: 4 cups chicken broth (I use low-sodium), 1 cup heavy cream
- Heart of the Soup: 1 cup white rice (I prefer jasmine for its fragrance)
- Flavor Boosters: 2 tbsp butter, 1 tsp thyme, 1 tsp salt, 1/2 tsp black pepper
Pro tip: Have everything prepped before starting, it makes the cooking process flow like a dream. I keep my diced chicken in one bowl and prepped veggies in another so I can just grab and go!
How to Make Thick Creamy Chicken Rice Soup
Now for the fun part, turning these simple ingredients into pure comfort! Follow these steps carefully, and you’ll have the most luscious chicken rice soup ready in no time. I’ve made this so many times I could probably do it in my sleep, but here’s exactly how I get perfect results every time.
Step 1: Sauté the Vegetables
First, melt that butter in your largest pot over medium heat, you’ll want plenty of room for everything to mingle. When it’s just starting to bubble, toss in your chopped onions, carrots, and celery. The key here is to “sweat” them, not brown them. Stir occasionally until the onions turn translucent and the carrots just begin to soften, about 5 minutes. That garlic goes in last, just 30 seconds before moving to the next step so it doesn’t burn!
Step 2: Cook the Chicken
Now add your diced chicken to the party! Spread it out in a single layer if you can, this helps it brown evenly rather than steam. You’re looking for that perfect golden color on the outside while the inside loses its pinkness, about 4-5 minutes. Don’t worry about cooking it all the way through now, it’ll finish cooking in the broth. Pro tip: If things start sticking, just deglaze with a splash of broth, those browned bits equal flavor!
Step 3: Simmer with Broth and Rice
Pour in all your chicken broth and crank the heat up to bring it to a lively boil. Once bubbling, stir in the rice and immediately reduce to a gentle simmer. Set your timer for 15 minutes, this is when the magic happens! The rice will plump up and absorb that delicious broth. Keep an eye on it though, you want the rice tender but not mushy. The soup will thicken beautifully as the rice releases its starches.
Step 4: Add Cream and Seasonings
Turn the heat down to low before adding the heavy cream, this prevents curdling. Pour it in slowly while stirring, then sprinkle in your thyme, salt, and pepper. Let everything mingle for about 5 more minutes, just until heated through. The soup should coat the back of a spoon nicely. Taste and adjust seasonings, sometimes I add an extra pinch of thyme if it needs more depth. And voila, creamy perfection ready to warm some bellies!
Tips for Perfect Thick Creamy Chicken Rice Soup
After making this soup more times than I can count, I’ve learned all the little tricks to get it just right every time. Here are my can’t-live-without tips:
- Rice swap magic: If you’re out of white rice, brown rice works beautifully, just simmer for 25 minutes instead of 15. For low-carb, cauliflower rice is my go-to (add it in the last 5 minutes).
- Cream alternatives: Heavy cream gives the richest texture, but half-and-half works in a pinch. For dairy-free, coconut milk adds lovely flavor, just stir gently to prevent separation.
- No curdling allowed: Always temper the cream by lowering the heat before adding it. If it’s still fussy, whisk in a tablespoon of flour with the cream.
- Thickness control: Too thick? Add broth. Too thin? Simmer uncovered for 5-10 minutes or mash some rice against the pot to release starch.
Trust me, these small adjustments make all the difference between good soup and “wow, can I have seconds?” soup!
Variations of Thick Creamy Chicken Rice Soup
One of my favorite things about this soup is how easily it adapts to different diets and tastes. Here are the variations I make most often:
- Keto dream: Swap the rice for cauliflower rice (add it in the last 5 minutes) and use full-fat coconut milk instead of cream. It’s shockingly creamy and satisfying!
- Dairy-free delight: Coconut milk works beautifully as a cream substitute, just be sure to use the canned, full-fat kind for richness. I sometimes add a spoon of almond butter for extra body.
- Veggie overload: Toss in a handful of spinach or peas during the last 2 minutes of cooking. Mushrooms sautéed with the onions add amazing umami depth too.
- Protein boost: Sometimes I’ll add extra chicken or even white beans for heartier meals. Turkey works wonderfully too!
The possibilities are endless, this soup is like a blank canvas for creativity! If you are looking for more inspiration on creamy chicken dishes, check out this creamy chicken spinach soup recipe.
Serving Suggestions for Thick Creamy Chicken Rice Soup
Oh, how I love dressing up this simple soup to make it feel extra special! My go-to move? A crusty baguette for dipping, the way it soaks up that creamy broth is pure magic. For lighter meals, I’ll pair it with a crisp green salad. And never underestimate the power of fresh parsley sprinkled on top, that pop of green makes it look fancy and adds freshness. Sometimes I’ll even add a swirl of cream or a sprinkle of paprika for color. Presentation matters, even for cozy meals! For more ideas on cozy meals, see this cozy homestyle chicken soup pot recipe.
Storage and Reheating
This thick creamy chicken rice soup keeps beautifully! In the fridge, it stays fresh for about 3 days, just store it in an airtight container. For longer storage, freeze portions in freezer-safe bags for up to a month. When reheating, I prefer the stovetop (medium-low heat with a splash of broth to loosen it up), but the microwave works in a pinch, just stir every 30 seconds to prevent hot spots. The rice will thicken more each day, so don’t be shy about adding extra liquid when warming it up! If you are interested in other ways to use chicken and rice, check out this chicken and rice casserole recipe.
Nutritional Information
Here’s the nutritional breakdown for one hearty bowl of my thick creamy chicken rice soup (based on my exact recipe):
- Calories: 320
- Protein: 20g (great for recovery!)
- Carbs: 25g
- Fat: 15g
- Fiber: 2g
Remember, these values are estimates. Nutrition varies based on your specific ingredients (like using coconut milk instead of cream or adding extra veggies). But no matter how you tweak it, this soup delivers comfort and nourishment in every spoonful! For more comfort food inspiration, visit familytastes.com.
FAQ About Thick Creamy Chicken Rice Soup
I get asked about this soup all the time! Here are the questions that pop up most often, with all my tried-and-true answers:
Can I use brown rice instead of white?
Absolutely! Brown rice adds wonderful nuttiness, just simmer for 25 minutes instead of 15. You might need extra broth since brown rice absorbs more liquid.
Does this soup freeze well?
It freezes beautifully for up to a month! The texture changes slightly (the rice gets softer), but the flavor stays perfect. Thaw overnight in the fridge before reheating gently on the stove.
How do I make a keto version?
My favorite keto swap: cauliflower rice added in the last 5 minutes and full-fat coconut milk instead of cream. It’s shockingly creamy and keeps carbs under 5g per serving!
What other veggies can I add?
Get creative! Spinach, peas, mushrooms, or even zucchini work great. Just adjust cooking times, leafy greens need just 2 minutes, while mushrooms should sauté with the onions.
Help, my soup is too thick!
No worries! Just stir in warm broth or water a splash at a time until it reaches your perfect consistency. Easy fix! If you need another simple, hearty soup idea, try this hearty chicken barley soup recipe.