Creamy Chicken Soup Recipe - Cozy & Flavorful Comfort Food

When I crave a soup that hits the perfect balance of comforting and satisfying, this Creamy Chicken Rice Soup Recipe is my go-to. It’s rich, cozy, and surprisingly easy to whip up any night of the week.

A large white pot with red handles filled with clear chicken soup that shows visible layers of shredded white chicken pieces, small orange carrot slices, light green celery chunks, white rice grains, and sprinkled green herbs on top, sitting on a white marbled surface with a white cloth underneath and some green parsley leaves in the background; the soup has a light broth with a mix of textures from the tender chicken, crisp vegetables, and soft rice, all floating evenly throughout the pot photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Chicken Rice Soup Recipe
Top Tip
How to Serve Creamy Chicken Rice Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Chicken Rice Soup Recipe

Why You'll Love This Recipe

Honestly, this soup feels like a warm hug in a bowl. I keep coming back to it because of how straightforward it is, and how deeply flavorful the broth becomes with simple, wholesome ingredients.

Rich homemade flavor: Using bone-in chicken breasts gives the broth an amazingly full-bodied taste that store-bought broth just can’t match.
Perfectly cooked rice: Cooking the rice separately ensures it keeps its shape and doesn’t turn mushy in the soup, letting you enjoy the best texture every spoonful.
Flexible and forgiving: You can swap chicken cuts, skip the hot sauce if you’re sensitive to spice, or toss in your favorite herbs—this recipe adapts beautifully.
Comfort food made easy: The straightforward steps make it accessible for any home cook, even on busy weeknights.

Ingredients & Why They Work

This combination of ingredients creates a soup that feels hearty without being heavy. Butter and aromatics build the base flavor, while the herbs and subtle heat elevate it. Cooking the rice separately is a small step that makes a huge difference in the end result.

Flat lay of a whole bone-in chicken breast with skin, a small pile of uncooked white long grain rice, a small yellow onion whole and uncut, two fresh bright orange carrots, two fresh celery ribs with leafy tops, three garlic cloves whole and unpeeled, a few fresh sprigs of bright green parsley, a small white ceramic bowl of solid golden butter, a small white ceramic bowl with dried mixed green herbs (basil, parsley, oregano, thyme, mustard powder, and black pepper), a small white ceramic bowl of rich golden soy sauce, a small white ceramic bowl with vivid red hot sauce all arranged in perfect symmetry, 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

Dried basil, parsley, oregano, thyme, mustard powder, pepper: These seasonings create a layered, savory flavor profile that feels like home with every bite.
Butter: Adds richness and helps soften the vegetables to release their natural sweetness.
Yellow onion, carrots, celery, garlic: Classic soup veggies that build a flavorful and fragrant base.
Chicken broth: I prefer low-sodium so I can control the salt, but any quality broth works great.
Soy sauce and hot sauce: They’re secret flavor boosters here—don’t worry, you won’t taste them outright, but they add depth and a gentle kick.
Bone-in chicken breast: This is the star for making the broth robust and the chicken juicy. You can use boneless if that’s what you’ve got on hand.
White long grain rice: Cooking it separately prevents sogginess and makes leftovers so much better.
Fresh parsley: Adds a fresh, bright finish when sprinkled just before serving.

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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.

Make It Your Way

I love tweaking this soup depending on the season or what’s in my fridge. Sometimes I add a splash of cream for a silkier texture, or swap white rice for wild rice to boost the nutty flavor. You can totally make this recipe your own!

Use leftover rotisserie chicken: I often make this soup on busy days by tossing in already cooked chicken, which saves time and adds delicious roasted notes.
Spice it up: Add a few dashes more hot sauce or a pinch of cayenne for an adult-only kick—kids tend to love it as is.
Vegetarian twist: Swap the chicken broth for veggie broth and omit the chicken for a comforting, plant-based version.

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

The image shows a white bowl filled with chicken and rice soup, sitting on a white marbled surface. The soup has layers including orange carrot slices, translucent celery pieces, white rice grains, and shredded chicken pieces mixed throughout a clear, golden broth with visible herbs and spices. Small green parsley bits are sprinkled on top, adding a fresh touch. A silver spoon rests inside the bowl, partially submerged and angled toward the bowl’s edge. Near the bowl, there are several round white crackers arranged neatly on the surface. A white cloth is casually placed to the right side of the bowl. photo taken with an iphone --ar 2:3 --v 7

Step 1: Build the Base With Butter and Veggies

Start by melting butter in your soup pot over medium heat. Toss in the diced onion, carrots, and celery, letting them soften for about 4 minutes. This is where the magic begins. Then add minced garlic and cook for another minute—don’t rush this step; the gentle cooking mellows the garlic so it complements the broth perfectly.

Step 2: Add Seasonings, Chicken, and Broth

Now sprinkle in the dried herbs, mustard powder, pepper, soy sauce, and hot sauce. Here’s a pro tip: these ingredients melt together to deepen the flavor without overpowering it. Add your chicken breast and pour in the chicken broth. Turn the heat to low-medium and keep the soup at a gentle bubble. Patience here is key—boiling the chicken will dry it out, so slow and steady wins the race. Let it simmer for about 20 minutes until the chicken is cooked through.

Step 3: Shred the Chicken and Cook the Rice Separately

Remove the chicken from the pot and shred it using two forks. I always find this part therapeutic! Return the shredded chicken to the soup. While that simmers, cook your rice in a separate saucepan with chicken broth following the instructions – this keeps it fluffy and prevents it from soaking up too much liquid.

Step 4: Final Seasoning and Serve

Give your soup a taste and adjust salt if needed. Then spoon the cooked rice into bowls and ladle the soup on top. Don’t forget a sprinkle of fresh parsley to brighten every bite. If you don’t expect leftovers, you can mix the rice right into the pot for ease.

Top Tip

From lots of trial and error, I’ve learned that the timing and temperature make or break this soup. Too high heat and the chicken gets tough; cooking rice separately keeps the texture spot on. These tips have saved me many batches and will help you nail it every time.

Low and slow simmer: Keep the soup at a low bubble so the chicken stays juicy and the broth develops rich flavor over gentle heat.
Separate rice cooking: Cook rice in broth separately to avoid mushy rice and soggy soup—this also makes leftovers taste freshly made.
Mise en place: Measure and prep all ingredients before starting; this makes the cooking process smooth and stress-free.
Use bone-in chicken if you can: It adds flavor without extra work, but boneless works fine if that’s what you have.

How to Serve Creamy Chicken Rice Soup Recipe

The image shows two white pots on a white marbled surface. The left pot holds three layers: the bottom layer is bright orange sliced carrots, the middle layer is light green celery slices, and the top layer is small chopped white onions, with two small pieces of yellow butter on top. In the right pot, there are many layers: a large pale pink raw chicken piece is placed on top of a mix of chopped carrot pieces, celery slices, and onions, all covered with a clear broth being poured from a white pitcher. The vegetables are sprinkled with small dried green and black herbs. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually pile on fresh chopped parsley because it lightens the richness. Sometimes I add a handful of crunchy oyster crackers or a drizzle of extra virgin olive oil for a little silkiness on top. If you like a little tang, a squeeze of lemon brightens the whole bowl.

Side Dishes

For a simple meal, I love pairing this soup with crusty garlic bread or a fresh green salad tossed with lemon vinaigrette. On chilly evenings, soft dinner rolls or a grilled cheese sandwich on the side always hit the spot.

Creative Ways to Present

Once for a dinner party, I served this soup in mini bread bowls—everyone loved scooping out the warm soup from the crusty shell. Adding a sprinkle of smoked paprika on top gave it a festive pop of color. It's a simple way to elevate this humble dish for special occasions.

Make Ahead and Storage

Storing Leftovers

I always store the soup and rice separately in airtight containers so the rice doesn’t soak up all the broth overnight. They keep beautifully in the fridge for up to three days.

Freezing

This soup freezes wonderfully. Just freeze the chicken broth soup and rice in separate freezer-safe bags or containers for up to three months. When you’re ready to eat, thaw overnight in the fridge.

Reheating

Reheat the soup gently on the stovetop over low heat, stirring occasionally. I add the rice only when serving to keep that fresh, fluffy texture intact. This method keeps everything tasting just like day one.

Frequently Asked Questions:

Can I use boneless chicken instead of bone-in for this soup?

Yes, boneless chicken breasts or thighs can be used, though bone-in adds more depth to the broth. If using boneless, just keep an eye on cooking time as they tend to cook faster and can dry out if boiled. Simmer gently for best results.

Why do I cook the rice separately?

Cooking the rice separately prevents it from absorbing too much broth and turning mushy, which can also change the texture of the soup. It also makes storing leftovers easier since the rice and soup can be refrigerated or frozen separately.

Can I freeze this Creamy Chicken Rice Soup Recipe?

Absolutely! Both the soup and rice freeze very well when stored separately in airtight containers for up to three months. Just thaw and reheat gently to enjoy later without losing flavor or texture.

Can I make this soup in a slow cooker?

Yes! The recipe includes a crock pot method where you add all ingredients except the rice and cook on low for about 6 hours. Shred the chicken at the end, then cook rice separately and add it when serving. This method yields tender chicken and a flavorful broth with minimal hands-on time.

Final Thoughts

This Creamy Chicken Rice Soup Recipe is special to me because it combines simplicity with a depth of flavor that feels both nostalgic and fresh. It’s the kind of meal that comforts without weighing you down. I can’t recommend giving it a try enough—make a pot and share it with someone you care about, because warmth like this tastes even better when shared.