Chicken and Rice Soup isn’t just a bowl—it’s a hug in a pot. As a chef who builds practical, meal-prep friendly kitchen solutions for busy families, I know weeknights demand comfort that comes together fast. This Creamy Chicken and Rice Soup blends tender shredded chicken, carrots, celery, and onion with a velvety broth that thickens naturally as the rice cooks. It yields 10 hearty servings—perfect for family dinners, make-ahead lunches, or freezing for future busy days. From a gentle simmer to a bright parsley finish, this recipe proves cozy, satisfying meals can be easy, economical, and incredibly comforting. Read on to discover how this one-pot triumph fits your busy schedule.

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What makes Chicken and Rice Soup special

The creamy texture and comforting bite

Chicken and Rice Soup earns its cozy reputation in my kitchen, where I crave comfort on hectic nights.
I love how the finish feels indulgent yet light,
and how rice thickens around chicken.

One-pot convenience for busy days

I reach for this one-pot hero on weeknights, trimming chaos—my go-to, Chicken and Rice Soup.
I chop once, then let flavors mingle while the pot does lifting.
I love not juggling pans or waiting for flavors to align.

Nutrition-friendly, crowd-pleasing comfort

I design this soup to feed a crowd without chaos.
I love that it packs protein and veggies, yet stays gentle on gut and budget.
It fits kids and adults at the table.

Chicken and Rice Soup ingredients

These ingredients make 10 hearty servings. Exact quantities are provided at the bottom for printing.

1 tbsp olive oil
1 medium onion, diced
2 carrots, sliced
2 celery stalks, sliced
3 garlic cloves, minced
8 cups chicken broth
1 cup long-grain white rice
2 cups cooked shredded chicken
1 tsp dried thyme
½ tsp dried parsley
½ tsp salt (more to taste)
½ tsp black pepper
1 cup heavy cream or half-and-half
1 cup milk
2 tbsp flour (optional, for extra thickness)
1 cup baby spinach (optional)
Fresh parsley for garnish

Ingredient notes and substitutions

For dairy-free, swap cream with coconut cream and use dairy-free milk.

For gluten-free, omit flour or use gluten-free flour.

Reduce salt by choosing low-sodium broth and less added salt.

Want more color? Add spinach or kale at the end.

To speed prep, use pre-chopped mirepoix from the store.

Source tip: choose a savory low-sodium broth for a cleaner base.

How to Make Chicken and Rice Soup

Making this Chicken and Rice Soup is like inviting a comforting friend to the pot. I love how aromatics wake the kitchen, and rice thickens the broth naturally. Here’s how I pull it together on busy weeknights.

Step 1 Gather and sauté aromatics

Heat olive oil in a large pot over medium heat. I start with onion, carrots, and celery; they soften into a sweet, savory base. About five minutes, a stir now and then, and I smell weeknight magic. Then I add garlic and cook for a minute until fragrant. Tip: keep the heat steady so nothing burns.

Step 2 Add liquids, rice, chicken, and seasonings

Next, pour in the chicken broth and stir in the rice, chicken, thyme, and parsley. This is the comforting Chicken and Rice Soup at work. Season with salt and pepper, then bring to a boil. Reduce heat to a gentle simmer and cook for 15 to 20 minutes. Stir occasionally to prevent sticking. I let the flavors mingle as they simmer.

Step 3 Cream, thicken, and adjust texture

Stir in the dairy: cream or half-and-half with milk. If you want extra thickness, add flour (see note) and simmer. Let it simmer five more minutes, until creamy and coats the spoon. If the soup seems too thick, thin with more broth or milk.

Optional thicker texture tip using flour (whisk flour into milk first if using)

Whisk flour into milk before adding to the pot. This prevents lumps and gives a smoother body.

Step 4 Finish, wilt greens if using, and season to taste

Add spinach at the end if you’re using it; cook until wilted. Taste and adjust salt and pepper as needed. A quick squeeze of lemon or a pinch of fresh parsley brightens the finish, and you’re ready to ladle.

Tips for Success

Quick kitchen tips

I prep aromatics first to streamline weeknights.
I use mise en place.
I keep heat steady; I avoid browning garlic early.
I stir frequently to prevent sticking and ensure even cooking.
Add salt gradually; I adjust at the end.
Choose low-sodium broth and I taste as I go.
Taste early, and I adjust seasoning in stages.

Balancing flavors and texture

I brighten with lemon juice or fresh parsley at the end.
If thick, I thin with broth; if thin, I simmer longer.
I add a pinch of white pepper for aroma.

Equipment Needed

Primary tools

Large pot or Dutch oven (6–8 qt)
Sharp knife and cutting board
Wooden spoon or silicone spatula
Measuring cups and spoons
Ladle for serving
Kitchen timer
Trivet or heat-safe rack for hot pots

Helpful extras and substitutions

Immersion blender for extra creaminess (optional)
Slow cooker or Instant Pot for hands-off prep
Silicone oven mitts or pot holders

Variations

These variations help Chicken and Rice Soup stay flexible for dairy-free, gluten-free, or grain-friendly kitchens.

Dairy-free and gluten-free options

Dairy-free: use coconut cream and dairy-free milk; thicken with cornstarch if needed.
Gluten-free: skip flour or use gluten-free flour; ensure the broth is gluten-free.
Tip: choose a low-sodium broth to keep salt in check.

Rice and grain variations

Brown rice: longer cook time; plan for about 10 extra minutes.
Quinoa: quicker option; rinse first and simmer about 15 minutes.
Wild rice: adds nutty flavor; expect longer cook time.
Rice blends: mix white with brown for quicker texture and more fiber.

Add-ins to customize color and nutrition

Leafy greens: spinach or kale at the end for color and iron.
Color boosts: tomatoes, peppers, or corn for brightness.
Herbs and citrus: parsley, chives, dill, or a squeeze of lemon.
Protein: extra shredded chicken for fullness.
Nuts and seeds: toasted almonds or sesame for crunch.

Why You’ll Love This Chicken and Rice Soup

Comfort that fits a busy schedule

This Chicken and Rice Soup comes together in one pot and in under an hour, so weeknights feel calmer. I love that you can prep ingredients once and let the pot work while you handle other duties.

Rich flavor from simple pantry staples

Creamy, comforting, and flexible, it uses everyday pantry items—broth, rice, chicken, and a kiss of cream. The result is lush and satisfying without any fuss. It proves you don’t need fancy ingredients to feed a crowd.

Serving Suggestions

Suggested accompaniments and plating ideas

Crusty bread or garlic knots to soak up the cozy broth.
A crisp green salad with a bright lemon vinaigrette for balance.
A light white wine or sparkling water with a lemon twist for palate lift.
Fresh parsley or chives sprinkled on top for color and aroma.

I plate this Chicken and Rice Soup in warm bowls, top with parsley, and serve with crusty bread. The creamy broth feels indulgent yet light, especially when paired with a crisp salad. It’s a comforting, make-ahead-friendly meal that fits a busy evening.

Make-Ahead and Meal-Prep Ideas for Chicken and Rice Soup

Make-ahead tips

I love tackling make-ahead prep for Chicken and Rice Soup on Sundays.
I chop onions, carrots, and celery, then store them airtight in the fridge.
Garlic gets minced and ready to go too.

Consider par-cooking the chicken or shredding it ahead of time.
Store in airtight containers so it’s ready to fold into the pot.
This cuts dinner chaos dramatically.

For the fastest weeknights, you can complete steps 1–3, chill the pot, then reheat and finish with dairy and greens.
It tastes like you cooked all afternoon.
Plus, the kitchen smells amazing.

Storage, reheating, and freezing guidance

Store Chicken and Rice Soup in airtight containers in the fridge for up to four days.
I like reheating gently on the stove to keep flavors balanced.
If you’re in a hurry, microwave in short bursts, stirring in between.

Freeze individual portions for quick lunches.
Freeze dairy separately if possible, or use a dairy-free base and add dairy after thawing.
Label with date and contents for easy grabbing.

When reheating, loosen with a splash of broth or milk; stir often until steaming.
If the soup seems grainy, whisk a touch and simmer gently to restore smoothness.
Texture reboots beautifully with a quick stir.

Meal-prep bundles and portioning ideas

Portion Chicken and Rice Soup into single-serving containers for fast lunches or weeknight dinners.
Pair with a crusty loaf or simple side salad for balance.
Tidy, portable meals help busy days feel calmer.

Keep rice texture in check by cooking the rice separately, then adding it to portions when reheating.
Alternatively, store the full Chicken and Rice Soup and reheat gently; add broth if needed.
Label portions, then grab-and-go is ready.

Freeze in labeled bags or containers and thaw overnight in the fridge before reheating.
Having ready-to-go portions means you can serve comforting Chicken and Rice Soup in minutes.
This approach keeps weeknights sane and soul-satisfying.

FAQs

Can I freeze Chicken and Rice Soup?

Yes, I freeze Chicken and Rice Soup in single portions for busy weeks ahead, easily, too.
I cool completely, then freeze in airtight containers and label the date for thawing later at home.
For texture, I freeze dairy separately or skip spinach; reheat gently and stir to restore creaminess fully.

Can I use brown rice or other grains?

Yes, I can use brown rice in Chicken and Rice Soup, though cook time increases slightly, noticeably.
Plan about 10 extra minutes and extra broth to keep texture tender and balanced throughout the pot.
Other grains like quinoa or barley work, but adjust simmer duration and liquid for best results overall.

How can I make this dairy-free or lower-sodium?

Dairy-free: I swap cream and milk for coconut cream and dairy-free milk; brighten with herbs, like lime.
Lower sodium by using a low-sodium broth and less added salt, tasting as you go during cooking.
Finish with lemon zest or parsley to lift flavors without extra salt and bring sunshine to bowls.

What is the best way to thicken if I don’t want to use dairy?

If avoiding dairy in Chicken and Rice Soup, I whisk a cornstarch slurry into the simmering pot.
Stir until it coats the spoon, then simmer a few minutes for the glossy finish on top.
Mashed cooked rice or pureed vegetables also thicken without dairy while keeping comforting texture for cozy bowls.

Final Thoughts

These final thoughts celebrate Chicken and Rice Soup as a hug in a pot.
On busy nights, it saves time and nourishes.
Creamy comfort with practically zero fuss.

This recipe yields 10 servings, great for families and make-ahead meals.
Leftovers reheat beautifully and freeze well.
One pot means less cleanup and more evenings together.

Customize with greens or swap dairy to fit your needs.
Keep thickness flexible; toppings make it personal.
Your kitchen, your rules.

I hope you try Chicken and Rice Soup soon.
If it becomes a weekly staple, you’re not alone.
Tell me how you customize it for your family.