If you’re craving a cozy meal that feels like a warm hug in a bowl, you’re in the right place. This Creamy Chicken and Rice Soup Recipe hits all the right notes—comforting, hearty, and packed with flavor. Whether it’s a chilly evening or you just want something soothing, this soup will quickly become one of your go-to dishes. Stick around because I’ll walk you through every step, share my favorite tweaks, and dish out some tips to make sure your soup turns out amazing every single time.

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Why This Recipe Works

Perfect Balance of Flavors: The blend of Italian seasoning, mustard powder, and a touch of chili flakes creates a layered, comforting taste that’s not too heavy.
Creamy Texture Without Cream Overload: Using half and half with the rice cooked directly in the soup gives you that luscious creaminess naturally.
One-Pot Wonder: You cook everything in one pot, making it straightforward and easy to clean up afterward.
Customizable Heat Level: With soy sauce and hot sauce in the mix, it’s easy to dial up or down the spice to your liking.

Creamy Chicken and Rice Soup, hearty chicken and rice soup, comforting chicken and rice dish, easy creamy chicken soup, cozy chicken rice bowl - A close-up view of a thick, creamy soup cooked in a white inside, blue outside large pot with two handles, showing a smooth, light yellow base with visible small chunks of orange carrots, pale green celery, and light beige chicken pieces scattered throughout. The soup has specks of black pepper and herbs evenly mixed in, giving it texture and depth. The pot is placed on a white marbled surface, with a small dish of grated cheese blurred in the background. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Creamy Chicken and Rice Soup Recipe plays a role—from building deep flavors to giving that velvety texture. Plus, I’ll share some tips for picking the best versions at the store.

Creamy Chicken and Rice Soup, hearty chicken and rice soup, comforting chicken and rice dish, easy creamy chicken soup, cozy chicken rice bowl - Flat lay of boneless, skinless chicken thighs cut into bite-sized pieces in a simple white ceramic bowl, a small mound of kosher salt crystals on a white ceramic dish, a small white ceramic bowl with Italian seasoning blend, a small white ceramic bowl containing bright yellow mustard powder, a small white ceramic bowl filled with deep red paprika, a small white ceramic bowl with crushed red chili flakes, a few tablespoons of unsalted butter on a white ceramic plate, a medium yellow onion halved and diced on a white ceramic dish, three peeled and diced large carrots arranged neatly on a white ceramic plate, three stalks of fresh celery diced on a white ceramic dish, four whole fresh garlic cloves unpeeled on a white ceramic plate, fresh thyme sprigs, fresh rosemary sprigs both placed side by side on a white ceramic dish, a small heap of all-purpose flour on a white ceramic plate, a small white ceramic bowl filled with clear chicken broth, a small white ceramic bowl with creamy half and half, a small white ceramic bowl with dark soy sauce, a small white ceramic bowl with bright red hot sauce, a small pile of uncooked long grain white rice on a white ceramic plate, a wedge of Parmesan cheese with a small mound of cracked black peppercorns and fresh sprigs of parsley arranged gracefully on a white ceramic plate, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken thighs: I use thighs because they stay juicy and tender even after simmering, unlike breast meat which can dry out.
Kosher salt: It balances flavors better than table salt and helps season the chicken and veggies evenly.
Italian seasoning: This herb blend brings that warm, savory backbone you want in a comforting soup.
Mustard powder: Adds a subtle tangy warmth that wakes up the palate without overpowering.
Paprika and chili flakes: Give a gentle smoky heat and a bit of kick — use less if you want it milder.
Unsalted butter: Using unsalted gives you control over saltiness while adding richness to the base.
Yellow onion, carrots, celery: The classic mirepoix that builds natural sweetness and depth.
Garlic: Aromatic and essential for that cozy flavor.
Fresh thyme and rosemary: Bright herbaceous notes that take this soup from ordinary to special.
All-purpose flour: Helps thicken the soup when combined with the butter to create a roux.
Chicken broth: The life of the soup—choose a good quality broth or homemade for best results.
Half and half: Adds creaminess without making it too heavy like heavy cream would.
Soy sauce and hot sauce: These add umami and a spicy tang that heighten the flavor complexity.
Long grain white rice: Cooks right in the soup, thickening it beautifully as it releases starch.
Parmesan cheese, black pepper, fresh parsley: For garnishing and adding that final fresh, cheesy kick.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love making this Creamy Chicken and Rice Soup Recipe my own each time I cook it. Sometimes I add a handful of spinach or swap half the chicken for shredded rotisserie for an even quicker fix. Feel free to play around depending on what you have in the fridge or your mood!

Spice it up: On days when I’m craving heat, I’ll double the hot sauce and add a pinch more chili flakes—it makes all the difference.
Dairy-free twist: Use coconut milk or a cashew cream substitute instead of half and half; it’s surprisingly delicious and creamy.
Grain swap: Try brown rice or quinoa, just keep in mind cooking times and liquid adjustments.
Veggie boost: Toss in chopped kale or peas halfway through to sneak in greens without changing the base flavor.

Step-by-Step: How I Make Creamy Chicken and Rice Soup Recipe

Step 1: Season and Prep the Chicken

Start with cutting your chicken thighs into bite-sized pieces, then toss them in a bowl with kosher salt, Italian seasoning, mustard powder, paprika, and chili flakes. Mixing the spices in advance lets the flavors really clings to the chicken, which is key for that rich, layered taste. I usually set this aside while prepping the veggies to let it rest a bit—it’s an easy trick to deepen flavor without extra time.

Step 2: Sauté Your Mirepoix and Garlic

In a large soup pot or Dutch oven, melt the butter over medium heat, then add diced onions, carrots, and celery with a pinch of kosher salt. This mix, known as mirepoix, is the flavor base of so many soups because it adds subtle sweetness and depth. Sauté for 5-7 minutes until the veggies soften but don’t brown—that can make the soup taste bitter. Add minced garlic last and cook for just 30 seconds until fragrant. You want that garlic aroma bursting but not burnt.

Step 3: Cook the Chicken and Add Herbs

Now in goes the seasoned chicken pieces. Stir as they cook until no pink remains. This step seals in juices so your chicken stays tender. Once cooked, stir in fresh thyme and rosemary. These fresh herbs add bright, woody notes that instantly lift the whole soup.

Step 4: Create the Roux and Add Liquids

Sprinkle the flour over the chicken and veggies and stir to coat everything evenly. This small step is the secret to a creamy texture because the flour will thicken the soup as it cooks with the liquid. Slowly pour in the chicken broth, half and half, soy sauce, and hot sauce while stirring to keep things smooth. Then add the rice and give the pot a good stir.

Step 5: Simmer and Stir

Bring the soup to a boil over medium-high heat, then reduce to low for a gentle simmer. The rice will cook in about 15-20 minutes. Stir every few minutes to keep the rice from sticking to the bottom and burning—that’s a little trick I always recommend. If you notice your soup getting too thick, add a splash more broth or water to loosen it up, especially when you reheat leftovers later.

Step 6: Taste, Adjust, and Serve

Once the rice is tender and the soup is thick and creamy, it’s time to taste. Feel free to add more salt, pepper, hot sauce, or even a squeeze of fresh lemon for brightness. Ladle into bowls and finish with a generous sprinkle of shaved Parmesan, cracked black pepper, and fresh chopped parsley. I promise this final touch makes it feel extra special.

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Pro Tips for Making Creamy Chicken and Rice Soup Recipe

Use Thighs, Not Breasts: Chicken thighs stay moist through simmering, giving you tender bites instead of dry, stringy meat.
Don’t Skip Stirring: The rice can stick and scorch on the bottom if you ignore it, so frequent stirring is worth the effort.
Adjust Thickness After Cooking: Rice thickens the soup naturally, so thin with broth or water if you prefer a looser texture or when reheating.
Fresh Herbs Are Key: Adding thyme and rosemary fresh at the right time makes your soup taste vibrant instead of flat.

How to Serve Creamy Chicken and Rice Soup Recipe

Creamy Chicken and Rice Soup, hearty chicken and rice soup, comforting chicken and rice dish, easy creamy chicken soup, cozy chicken rice bowl - Three white bowls filled with creamy chicken rice soup, placed on a white marbled surface. Each bowl shows a thick, light beige broth with chunks of cooked chicken, small orange carrot pieces, and soft rice grains. The soup is topped with green chopped parsley and thin shards of pale cheese. One bowl features a sprig of rosemary for garnish. The textures are creamy and smooth with bits of vegetables and meat distributed evenly. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I always finish my bowls with shaved Parmesan cheese for that salty, nutty punch. Freshly cracked black pepper adds a little bite, and a sprinkle of chopped parsley brings color and a fresh, herbaceous brightness. Sometimes I’ll add a drizzle of good olive oil for extra richness—it’s those small details that make a big difference.

Side Dishes

This soup is hearty enough to be a meal on its own, but I love pairing it with crusty bread or garlic toast to soak up every last drop. A simple green salad with vinaigrette balances the richness beautifully, and roasted veggies on the side make it feel like a restaurant-quality dinner.

Creative Ways to Present

For special occasions, I’ve served this soup in mini bread bowls for an extra cozy presentation that always impresses. Garnish the top with a sprig of fresh thyme and a Parmesan crisp for a little wow factor. Plus, it’s a fun way to make dinner feel festive without any fuss.

Make Ahead and Storage

Storing Leftovers

Once cooled, I transfer leftover Creamy Chicken and Rice Soup into airtight containers and store them in the refrigerator. It keeps beautifully for up to 4 days. The flavors actually deepen overnight, so leftovers often taste even better the next day.

Freezing

I’ve had good luck freezing this soup, though it’s best to freeze it before adding the half and half, to prevent separation. Freeze in portion-sized containers or freezer bags. When you thaw, stir in your cream or half and half fresh to revive that perfect creamy texture.

Reheating

Reheat on the stove over medium-low heat, stirring often to keep the rice from sticking. If the soup feels too thick, add a splash of chicken broth or water and stir until it reaches your ideal consistency. Avoid microwaving if you want the best texture, but it works in a pinch!

FAQs

Can I use chicken breast instead of thighs in this Creamy Chicken and Rice Soup Recipe?

You can, but chicken breasts tend to dry out with long simmering. If you prefer breasts, add them later in the cooking process and watch closely to avoid overcooking. Thighs are my go-to for juicy, tender pieces that hold up well.
How do I make this soup thicker or thinner?

The rice naturally thickens the soup as it cooks. To thin it out, add more chicken broth or water while simmering or when reheating. For a thicker texture, cook the soup a little longer uncovered to reduce the liquid.
Can I make this recipe dairy-free?

Absolutely! Replace the half and half with coconut milk, almond milk, or cashew cream. Keep in mind the flavor and thickness may shift slightly, but it’s still delicious.
Is this soup freezer friendly?

Yes, it freezes well if you omit the half and half before freezing. Add the creaminess after thawing by stirring in fresh half and half or cream upon reheating.
Can I use brown rice or other grains?

You can swap in brown rice, quinoa, or even barley, but keep an eye on cooking times and liquid needs—they’ll change since these grains cook differently than white rice.

Final Thoughts

This Creamy Chicken and Rice Soup Recipe is honestly a favorite in my house for good reason. It’s simple enough for weeknights, yet comforting enough to feel special on a cold day. The flavor, texture, and just the right bit of spice make it a soup you’ll want to come back to again and again. I hope you love making and sharing it as much as I do—consider this your new “go-to” when you want serious comfort food without a ton of fuss.