This creamy chicken and rice soup starts with a classic mirepoix of carrots, celery, and onion simmered in chicken broth with thyme. It’s rich, comforting, and ideal for a chilly day.
Soup season is my favorite time of year — warm bowls, simple ingredients, and cozy flavors. This creamy chicken and rice soup is inspired by a nostalgic cream-of-chicken my grandmother used to make. Over time I’ve refined the method to bring out deeper flavor while keeping the recipe straightforward and soulful.
Ingredients
- Wild rice blend: Adds texture and a nutty flavor. You can substitute white rice or straight wild rice; note wild rice needs longer cooking time.
- Baby carrots, onion, and celery: The classic mirepoix; dice small for even cooking.
- Butter: For richness; olive oil works as a substitute.
- Garlic and granulated garlic: Fresh garlic and a touch of granulated garlic give layered garlic flavor.
- Chicken broth: Use low-sodium to better control seasoning.
- Boneless, skinless chicken breasts or thighs: Cooked and shredded or diced; rotisserie chicken is a convenient shortcut.
- Kosher salt and black pepper: Adjust to taste; different salts vary in potency.
- Thyme: Fresh or dried for a warm, herbaceous note.
- All-purpose flour and milk: For the roux and to create the creamy base. Whole milk gives the best texture, but any milk will work.
How to Make Creamy Chicken and Rice Soup
- Cook the rice according to package directions and set aside.
- In a large pot, melt butter and sauté the carrots, onion, and celery until softened. Add minced garlic and cook briefly; season with salt and pepper.
- Add chicken broth, chicken, and thyme. Bring to a boil, then reduce heat, cover, and simmer until the chicken is cooked through.
- Remove the chicken to cool slightly, then dice or shred into bite-size pieces.
- Return the cooked rice and chicken to the pot and lower the heat.
- In a separate saucepan, melt butter and whisk in flour to form a roux. Cook 1–2 minutes, then slowly whisk in milk until the mixture thickens.
- Season the roux with salt, pepper, and granulated garlic. Stir the thickened mixture into the soup and simmer a few minutes until fully incorporated and creamy. Stir in a splash of heavy cream at the end if you’d like a richer finish.
- Ladle into bowls and garnish with chopped parsley. Serve warm.
Recipe Tips
- Rice choice: A wild rice blend adds color and chew; plain white rice will be softer and cook faster. If using straight wild rice, allow extra cooking time.
- Shortcut: Use shredded rotisserie chicken to save time. If adding pre-cooked chicken, simmer it briefly in the broth to absorb flavor.
- Thickness: Adjust consistency with more broth if the soup gets too thick. For a creamier finish, add a little heavy cream at the end.
How to Freeze Cream-Based Soup
Cream-based soups can change texture after freezing, and rice may soften. If you want to freeze this soup, follow these steps for best results.
- Prepare the soup up to the point where the cooked, diced chicken has been added.
- Remove from heat and cool completely.
- Package in freezer-safe containers, leaving about 1″ headspace for expansion. Label and date; store for up to two to three months.
To thaw and reheat
- Thaw overnight in the refrigerator (preferred) or use a quick method like a microwave on defrost or a warm water bath for sealed glass containers.
- Reheat gently on medium-low until warmed through. If the rice has become too soft, cook fresh rice separately and add it when reheating.
- Prepare a fresh roux (butter, flour, milk), stir it into the hot soup to restore creaminess, and adjust seasoning before serving.
More Soup Recipes
If you enjoy this soup, try other comforting bowl recipes like tomato bisque, butternut squash and carrot soup, or a creamy seafood chowder.
- Tomato Bisque with Fresh Tomatoes
- Butternut Squash and Carrot Soup
- Cream of Crab Soup
- Chicken Tortilla Soup with Rotisserie Chicken
📖 Recipe
Creamy Chicken and Rice Soup
Krysten Wilkes & Marrekus Wilkes
A comforting soup of carrots, celery, and onion simmered in chicken broth with thyme, finished with a creamy roux.
5 from 2 votes
Print Recipe
Pin Recipe
Save Recipe
Pin Recipe
Save Recipe
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Soup
Cuisine Comfort Food
Servings 6 servings
Calories 433 kcal
Ingredients
- ½ cups water
- 1 cup wild rice blenduncooked
- 12 ounce baby carrotsabout 2 cups
- 1 small yellow oniondiced (about 1 cup)
- 2 ribs celerydiced (about 1 cup)
- ½ cup unsalted butterdivided
- 2 cloves garlicminced
- 1 tablespoon Diamond Crystal kosher salt
- 1 teaspoon black pepper
- 5 cups chicken brothplus more to thin if desired
- 1 pound boneless skinless chicken breasts
- 1 teaspoon dried thyme
Roux
- ½ cup all-purpose flour
- 1 ½ cups milk
- ¼ teaspoon granulated garlic
- 1 teaspoon Diamond Crystal kosher salt
- ¼ teaspoon black pepper
Instructions
-
Bring water to a boil and stir in the rice. Cover, reduce heat to low, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and set aside.
-
Melt 2 tablespoons of butter in a large pot over medium heat. Add carrots, onion, and celery and sauté until the onions are slightly tender, about 4 minutes. Add garlic and cook 1 minute more. Season with 1 tablespoon kosher salt and 1 teaspoon black pepper.
-
Add chicken broth, chicken breasts, and thyme. Bring to a boil over medium-high heat, then cover and cook 10–12 minutes until the chicken is cooked through. Remove the chicken to a cutting board, cool briefly, and dice into bite-size pieces.
-
Reduce the pot to low and add the cooked rice and diced chicken.
-
In a separate saucepan, melt the remaining 6 tablespoons of butter over medium heat. Whisk in flour and cook 1–2 minutes to form a roux, then slowly whisk in milk until the mixture thickens.
-
Season the roux with 1 teaspoon kosher salt, ¼ teaspoon black pepper, and ¼ teaspoon granulated garlic. Stir the mixture into the soup until fully incorporated. Cover and cook on low 5 minutes more, until the soup thickens. Stir in heavy cream if desired.
-
Ladle into bowls and garnish with fresh chopped parsley.
Nutrition
Calories: 433kcalCarbohydrates: 39gProtein: 25gFat: 20g
Tried this recipe?Let us know how it was!