Chicken rice soup has always been my go-to when the weather turns chilly or when my family is feeling a little under the weather. I remember the first time I made it—there was flour on the counter, carrot peels clinging to my slippers, and a suspiciously enthusiastic cloud of paprika floating through the kitchen. Somehow, magic happened in that bubbling pot.
First, there’s something about the creamy, comforting texture that just soothes the soul. My kids call it a “hug in a bowl,” and honestly, I agree—especially after a long day of errands and missing socks. However, what really makes this soup a winner is how easy it is to pull together, even if you’re running on fumes or your veggie chopping skills are questionable at best. Chicken rice soup doesn’t judge. It just warms you right up and fills your kitchen with the kind of aroma that says, “Hey, everything’s going to be okay.”
Personal Anecdote
So, let me tell you, my first attempt at chicken rice soup was a comedy of errors. I was balancing a toddler on one hip, dodging a dog underfoot, and wondering why the celery kept springing off the cutting board. Still, the minute that savory mix of onion, garlic, and thyme hit the butter, I knew I was onto something. Also, the rice thickened the soup just right—almost too right, if you forget to stir (oops, guilty!). It’s become our emergency soup for sick people and the only thing everyone agrees on after a snowball fight or a long, rainy Sunday.
Why This Recipe is Special
First, chicken rice soup is more than just a meal; it’s a soup with heavy cream and a heap of cozy flavor. Unlike some chicken recipes I’ve tried (that somehow require every pan in the house), this one is basically a one-pot wonder. Also, the creamy chicken and veggies combo gives it a heartiness you don’t get with just broth. If you love chicken soup recipes creamy, this is your new best friend.
However, what makes it really shine is its flexibility. You can sneak in extra carrots or swap out the herbs, and it still tastes like home. I’ve even served it alongside Mississippi Chicken for a double comfort food dinner. Finally, this soup is perfect for those nights when you crave a meal that’s both fuss-free and special—because sometimes, all you need is a bowl of chicken rice soup to make the world feel right again.
Ingredients breakdown
| Ingredient | Quantity |
|---|---|
| Boneless, skinless chicken thighs | 1 1/2 lb. |
| Kosher salt | 1 tsp. + to taste |
| Italian seasoning | 1 tsp. |
| Mustard powder | 1/4 tsp. |
| Paprika | 1/4 tsp. |
| Chili flakes | 1/4 tsp. |
| Unsalted butter | 3 Tbsp. |
| Yellow onion, diced | 1 medium |
| Carrots, peeled and diced | 3 large |
| Celery, diced | 3 stalks |
| Garlic, minced | 4 cloves |
| Fresh thyme, chopped | 1 Tbsp. |
| Fresh rosemary, chopped | 1 Tbsp. |
| All-purpose flour | 1/4 cup |
| Chicken broth | 6 cups |
| Half and half | 1 cup |
| Soy sauce | 1 Tbsp. |
| Hot sauce | 1 Tbsp. |
| Long grain white rice, uncooked | 1 cup |
| Salt and pepper | To taste |
| Garnish: Parmesan cheese, black pepper, fresh parsley |
Utensils and substitutions
For this comforting chicken rice soup, you’ll want a good-sized Dutch oven or a sturdy soup pot. A sharp knife and cutting board make chopping veggies much easier, and a wooden spoon is helpful for stirring while the rice thickens the soup. If you don’t have half and half on hand, whole milk or a plant-based alternative can step in—just keep in mind the soup might be a bit less creamy. If you love creamy chicken and veggie dishes, this recipe will quickly become a favorite.
Sometimes, I swap fresh herbs for dried if that’s all I have, especially in colder months. For a gluten-free version, skip the flour and thicken with a cornstarch slurry instead. Also, if you want to try more chicken soup recipes creamy for family dinners, you’ll find plenty of inspiration. Don’t forget to check out safe handling guidelines and tips for leftovers at Foodsafety.gov—it’s always smart to keep your kitchen safe and your soup delicious!
Step-by-step method for a comforting chicken rice soup
Step 1
First, place the bite-sized chicken thighs in a bowl. Sprinkle with kosher salt, Italian seasoning, mustard powder, paprika, and chili flakes. Toss well so the chicken is evenly coated, then set it aside for a moment. This step helps infuse flavor right from the beginning.
Step 2
Next, melt unsalted butter in a large Dutch oven over medium heat. Add diced onion, carrots, and celery. Season lightly with salt. Sauté for about 5-7 minutes, stirring now and then until veggies are soft. Then, stir in minced garlic and cook for another 30 seconds. The kitchen will start to smell amazing!
Step 3
Now, add the seasoned chicken to the pot. Cook, stirring, until the chicken is no longer pink. Add fresh thyme and rosemary. Sprinkle flour over everything and mix well. Gradually pour in chicken broth, half and half, soy sauce, and hot sauce. Stir in uncooked rice. Increase heat to medium-high and bring to a gentle boil. Then, reduce heat, simmer for 15-20 minutes, and stir often so the rice doesn’t stick. The soup will thicken as it cooks.
Tips and tricks to make this Soup recipe shine
When making chicken rice soup for dinner or lunch, it’s wise to keep extra broth nearby. Because the rice cooks in the soup, it tends to soak up liquid and thicken the consistency. If you love Soups With Cream Of Chicken, swap in a bit of cream of chicken for extra richness. Also, for those who prefer Chicken Soup Recipes Creamy, add a splash more half and half or a touch of cream. Don’t skip the fresh herbs—they add a simple homemade touch. For more hearty meal inspiration, check out the Best Cozy Merry Me Chicken Pasta For A Hearty Family Dinner. If you’re short on time, you might appreciate the Easy Dump Go Marry Me Chicken Best 5 Star Dinner Recipe. Finally, always taste and adjust the seasoning just before serving—sometimes a pinch of salt or a dash of hot sauce makes all the difference.
What to serve with this Soup recipe
First, let’s talk about what pairs perfectly with chicken rice soup. Warm, crusty bread is always a hit for dipping and soaking up every bit of that creamy goodness. If you’re in the mood for a lighter touch, a simple garden salad with a zesty vinaigrette balances the richness. Next, roasted vegetables—think carrots or green beans—add color and a bit more nutrition to your meal. For a cozy dinner, why not try serving this soup alongside the Best Easy Mediterranean Chicken Piccata For A Healthy Dinner Tonight? Also, if you love greens, the Easy Lemon Spinach Parmesan Chicken Healthy Dinner Recipe You’ll Love makes a wonderful companion. When you crave a heartier meal, some folks even enjoy a baked potato or a scoop of rice on the side. Whatever you choose, it’s all about comfort and what brings your table together.
How to store and reheat
Storing leftover soup is easy. After it cools, place it in an airtight container and refrigerate for up to 3 days. For longer storage, freeze portions in freezer-safe bags—just leave a little space for expansion. When you’re ready to enjoy it again, thaw overnight in the fridge. Reheat gently on the stove over low heat, stirring occasionally. Also, if you notice the soup thickens, just add a splash of broth or water to loosen it up. Soup like this is a lifesaver for busy weekdays, and it’s just as tasty the next day!
FAQ
Can I use leftover rotisserie chicken?
Absolutely! Leftover rotisserie chicken works well in this recipe and saves time. Just shred it and add it in during the last few minutes of cooking.
What kind of rice is best for chicken rice soup?
Long-grain white rice is traditional, but brown rice or even wild rice can be used. Just remember, different rices may change the cooking time.
How do I make this soup creamy?
For soups with cream of chicken, stir in a splash of milk or a dollop of sour cream at the end. This gives that lovely creamy texture.
Is chicken rice soup good for sick people?
Yes, this soup is gentle, nourishing, and easy to digest, making it a classic soup for sick people.
Can I freeze this soup?
Yes, just let it cool completely before freezing. Avoid freezing if you’ve added heavy cream, as it may separate when reheated.
Print
Chicken rice soup – Full recipes
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Heart Healthy
Description
This creamy chicken rice soup combines tender chicken thighs, aromatic herbs, and fresh vegetables simmered with rice in a flavorful broth. It is a comforting and hearty soup ideal for any occasion.
Ingredients
1 1/2 lb. boneless, skinless chicken thighs, cut into bite-sized pieces
1 tsp. kosher salt
1 tsp. Italian seasoning
1/4 tsp. mustard powder
1/4 tsp. paprika
1/4 tsp. chili flakes
3 Tbsp. unsalted butter
1 medium yellow onion, diced
3 large carrots, peeled and diced
3 stalks celery, diced
4 cloves garlic, minced
1 Tbsp. fresh thyme, chopped
1 Tbsp. fresh rosemary, chopped
1/4 cup all-purpose flour
6 cups chicken broth
1 cup half and half
1 Tbsp. soy sauce
1 Tbsp. hot sauce
1 cup long grain white rice, uncooked
Salt and pepper, to taste
Garnish: Parmesan cheese, black pepper, fresh parsley
Instructions
1. Place the diced chicken in a medium mixing bowl. Add the kosher salt, Italian seasoning, mustard powder, paprika, and chili flakes, and toss to evenly coat the chicken. Set aside.
2. Heat a large Dutch oven or soup pot over medium heat. Melt the butter, then add the diced onions, carrots, and celery. Season with kosher salt to taste. Sauté, stirring occasionally, for 5-7 minutes. Add the minced garlic and cook for another 30 seconds.
3. Add the seasoned chicken to the pot and cook until no longer pink. Stir in the chopped thyme and rosemary.
4. Sprinkle the flour over the chicken and vegetables, stirring well to coat everything evenly.
5. Gradually pour in the chicken broth, half and half, soy sauce, and hot sauce. Add the uncooked rice and stir to combine. Increase the heat to medium-high to bring the mixture to a boil, then reduce heat to low and simmer for about 15-20 minutes, stirring frequently to prevent the rice from sticking to the bottom.
6. Taste the soup and adjust seasoning with more hot sauce, salt, or pepper as desired. Serve the soup in bowls, garnished with shaved Parmesan, cracked black pepper, and fresh parsley.
Notes
Because the rice cooks directly in the soup, it absorbs much of the broth and thickens the soup.
Add additional broth or water as needed to thin it out, especially when reheating leftovers.
Use low-sodium chicken broth to control salt content.
Substitute fresh herbs with dried if unavailable but reduce quantity by half.
Store leftovers covered in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 700mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90mg
Finally, nothing brings comfort like a big bowl of homemade chicken rice soup. Whether you’re making it for family or just yourself, it always feels like a warm hug on a chilly day. Next time you’re planning your weekly menu, don’t forget to check out the Mediterranean Chicken Piccata or the Lemon Spinach Parmesan Chicken for more dinner inspiration. Also, if you love collecting new soup ideas or want to see what’s cooking in our kitchen, follow us on Pinterest. You’ll find plenty of comforting recipes on our Meal Type board—perfect for breakfast, dinner, or even a late-night snack. Thanks for stopping by my kitchen and sharing these moments. Until next time, happy cooking!