Creamy Chicken and Rice Soup
Short, Catchy Intro:
So you are craving something tasty but too lazy to spend forever in the kitchen, huh? Same. This creamy chicken and rice soup is basically comfort in a bowl that does not judge your life choices. It cooks up fast, so you can eat it while still feeling like a culinary adult.
If you love meals that hug your insides, you might also enjoy my take on the best smothered chicken and rice recipe which leans into all the cozy vibes. Now let us make soup that actually feels like a reward for showing up.
Why This Recipe is Awesome
Why is this recipe so darn good? First, it hits the nostalgia button without trying too hard. It tastes homey, not cafeteria. Second, it is totally forgiving. Overcook the rice a smidge and the soup still smiles at you. Underseasoned it a bit Your spoon will fix it at the table.
It is ridiculously easy to scale up. Hosting a crowd or just making lunch for the week No problem. And if you want a cheesy, over the top sister dish, check out my version of creamy chicken mac and cheese for when you feel adventurous. Bottom line This recipe keeps you cozy, fed, and slightly smug.
Ingredients You’ll Need
- 2 cups cooked chicken, shredded. Leftovers welcome.
- 1 cup white rice. Plain long grain works fine.
- 1 medium onion, chopped. The one that makes you cry like a champ.
- 2 cloves garlic, minced. Adds that garlic confidence.
- 4 cups chicken broth. Use boxed or homemade if you are fancy.
- 1 cup heavy cream. For the dreamy creaminess.
- 1 cup carrots, diced. Crunchy little orange friends.
- 1 cup celery, diced. Texture and flavor, yes please.
- Salt and pepper to taste. Do not be shy with the pepper.
- Fresh parsley for garnish. Because presentation counts, marginally.
Step-by-Step Instructions
- In a large pot, sauté the onion, garlic, carrots, and celery until softened. Cook over medium heat and stir occasionally until the onion looks translucent. This builds the flavor base.
- Add the chicken broth and bring to a boil. Once boiling, drop the heat a bit to keep things lively but not angry.
- Stir in the cooked chicken and rice, then reduce heat and let simmer. Give the rice and chicken a chance to get cozy in the broth.
- Once the rice is cooked, stir in the heavy cream and season with salt and pepper. Taste and adjust. Remember that salt makes everything happier.
- Simmer for an additional 5 minutes, then serve hot, garnished with fresh parsley. Ladle into bowls and enjoy the warm hug.
Common Mistakes to Avoid
- Underseasoning the soup. This is the classic crime. Taste as you go and be bold with salt and pepper.
- Adding cream too early. If you boil heavy cream your soup might separate. Stir it in at the end.
- Using uncooked rice from the start without extra liquid planning. You can, but then you must up the broth or cook longer. Simpler to use cooked rice.
- Forgetting to shred the chicken. Big hunks are fine but shredding gives better mouthfeel.
- Rushing the sauté step. That onion needs a minute to get sweet and interesting. Patience makes flavor.
Alternatives & Substitutions
Want to switch things up No drama here. Use shredded rotisserie chicken if you want zero prep. Swap the heavy cream for half and half or full fat milk if you want lighter but still silky. Use brown rice for nuttiness, but cook it separately because it takes longer. No chicken broth No sweat use vegetable broth and call it a day.
If you want a Tex Mex spin try adding a squeeze of lime, a handful of cilantro, and tortilla strips. For fans of spicy heat throw in red pepper flakes or a dash of hot sauce. If you love tortilla soups more than life itself check this fun riff on creamy chicken tortilla soup for inspo.
FAQ (Frequently Asked Questions)
Q Will leftover soup last in the fridge?
A Yes. Store in an airtight container for up to 4 days. Reheat gently so the cream does not get weird.
Q Can I use brown rice instead of white rice?
A Sure. Cook brown rice separately because it takes longer. Then add it in at step 3.
Q Can I freeze this soup?
A You can, but cream does not always love freezing. Freeze before adding cream, then thaw and stir in fresh cream when you reheat.
Q Is this soup kid friendly?
A Totally. Cut the pepper if you added any. Most kids will love the creamy, familiar flavors.
Q Can I make this dairy free?
A Yes. Use coconut milk or a dairy free creamer and choose a neutral broth. The flavor changes but still tasty.
Q How do I make it thicker without cream?
A Mash a few spoonfuls of rice against the side of the pot to thicken naturally. Or make a cornstarch slurry and stir in slowly.
Q What if I do not have fresh parsley Any idea?
A Dried parsley works in a pinch, but fresh finishes the bowl with a little brightness. Chives also make a great substitute.
Final Thoughts
You made it to the end which proves you either adore soup or you love lists. Either way you deserve a hot bowl. This recipe gives big comfort with minimal fuss and maximum reward. Now go impress someone or yourself with your new soup skills You have earned it and you will be deliciously smug about it.
Happy cooking and don’t forget to taste as you go.
Print
Creamy Chicken and Rice Soup
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Comfort Food
Description
A quick and delicious creamy chicken and rice soup that’s perfect for a cozy meal.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup white rice
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup carrots, diced
- 1 cup celery, diced
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, sauté the onion, garlic, carrots, and celery until softened over medium heat until the onion looks translucent.
- Add the chicken broth and bring to a boil; then lower the heat to keep a gentle simmer.
- Stir in the cooked chicken and rice, then let simmer to combine flavors.
- Once the rice is cooked, stir in the heavy cream and season with salt and pepper to taste.
- Simmer for an additional 5 minutes, then serve hot, garnished with fresh parsley.
Notes
Be bold with seasoning and remember that cream should be added at the end to avoid separation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 75mg
Keywords: chicken soup, creamy soup, comfort food, quick meal, cozy dinner
