Creamy Chicken and Rice Soup (Ready in 30)

This Creamy Chicken and Rice Soup is the ultimate cozy meal for chilly days! With tender rotisserie chicken, jasmine rice, and aromatic herbs, it’s bursting with savory Mediterranean flavors and hearty textures. Pair it with a leafy green salad or crusty bread for a well-balanced dinner the whole family will love!

Jump to Recipe

Creamy veggie and chicken soup in a pot.

Why This Recipe Works

This creamy chicken and rice soup is so quick and easy to make—seriously, just one pot and about 30 minutes! It’s one of those recipes I always keep in mind for weeknights, especially when I’m too busy to prepare an extravagant dinner (but still want something satisfying).

Creamy chicken and rice soup with bread.

Fresh veggies, shredded chicken, and cream-infused broth create an irresistibly comforting combination. And the best part? It’s made with rotisserie chicken, which saves time and adds a ton of flavor, giving you tender, juicy chicken without any extra cooking! Trust me, this simple yet flavor-packed soup will have everyone asking for seconds.

Ingredients

Olive Oil: Serves as the base for sautéing the vegetables, providing a rich flavor profile.
Mirepoix: Every great soup starts with diced celery, carrots, and onions, which add the perfect savory, aromatic depth and slight sweetness.
Garlic: Gives the soup a warm, fragrant note. Use fresh garlic cloves, not garlic powder!
Oregano: Imparts a slightly sweet, earthy flavor, enhancing the Mediterranean element.
Flour: All-purpose flour acts as a thickening agent, helping to create a creamy broth.
Chicken Broth: For a savory, rich soup base, use either chicken broth or stock (homemade or store-bought).
Rice: Jasmine rice adds a delicately floral aroma and a soft, slightly sticky texture, making this soup feel extra hearty and filling.
Heavy Cream: It wouldn’t be creamy chicken and rice soup without some cream! I use heavy cream for a luxurious, velvety texture and rich flavor.
Rotisserie Chicken: Rotisserie chicken makes this recipe so convenient and results in a perfectly light yet flavorful protein base. Use only the chicken breasts here.
Dill: Fresh dill adds a bright, herbaceous, refreshing note and a pop of color.

Instructions

Sauté the Vegetables: Cook the mirepoix in a heavy-bottomed pot over medium heat with some olive oil until the vegetables are tender and fragrant.
Add the Aromatics: Turn the heat to medium-low and add the minced garlic, oregano, and flour. Stir and cook for a few minutes to remove the raw flour taste.
Pour in the Broth: Gradually add the chicken broth, stirring to scrape up any browned bits from the bottom of the pot until the flour is fully dissolved.
Add Rice and Cream: Stir in the jasmine rice and heavy cream. Increase the heat to bring the soup to a gentle boil. Once boiling, reduce the heat to low, cover with a lid slightly ajar, and let it simmer for 12 minutes, stirring occasionally to prevent sticking.
Finish with Chicken: Add the shredded rotisserie chicken and cook for another 2 minutes until the rice is fully cooked. Taste and adjust any seasonings if needed.
Garnish & Serve: Remove the soup from the heat and stir in finely chopped dill. Serve your creamy chicken and rice soup with crusty bread for a comforting meal!

Substitutions & Variations

Olive Oil: Feel free to use butter or avocado oil if you prefer.
Mirepoix: For a different flavor profile, swap celery, onion, and carrots for diced bell peppers, zucchini, parsnips, shallots, or leeks.
Garlic: Garlic powder will work in a pinch. Use about ¼ teaspoon for every clove.
Oregano: Italian seasoning makes a great seasoning alternative to oregano.
Flour: For a gluten-free option, use cornstarch or a gluten-free flour blend. If you use cornstarch, use half the amount and dissolve it in cold water beforehand.
Broth: You can replace chicken broth with vegetable broth for a lighter version.
Rice: Arborio or brown rice will also work instead of jasmine rice, but remember to adjust the cooking times accordingly.
Heavy Cream: Try half-and-half or coconut cream for a lighter or dairy-free option.
Chicken: Home-cooked and shredded chicken or turkey breasts are also great options if you have more time on your hands!
Dill: Fresh parsley or thyme also works well with the soup’s flavor profile.

Storing & Reheating

To enjoy your creamy chicken and rice soup later, follow these storage and reheating tips:

Fridge: Store the soup in an airtight container in the refrigerator for up to 3-4 days (the longer it sits, the more the rice will absorb the broth).
Freezer: While this soup doesn’t freeze well due to the cream and rice, you can freeze just the broth and chicken mixture for up to 3 months. When you’re ready to serve, simply add fresh rice and cream.
Reheating: Reheat the soup in a saucepan over low heat, adding a splash of chicken broth to thin the broth as needed. Stir gently until heated through.
Prep Ahead: You can chop all your vegetables and shred the chicken in advance. Store them in the fridge for up to 1-2 days. Cook the rice separately and add to each bowl on an individual basis.

Expert Tips

Sauté Low and Slow: Take your time sautéing the celery, carrots, and onion until soft. This helps caramelize their natural sugars without burning them.
Source Quality Broth: For the best flavor, use high-quality chicken broth or homemade stock (it’s the backbone of the soup, after all!).
Add Cream Last: Stir in the heavy cream at the end of cooking to maintain its creamy texture. Adding cream or milk too early can result in separation.

FAQs

Can I use uncooked chicken instead of rotisserie?

Yes! Dice raw chicken breasts or thighs and cook them in a pot or skillet before adding the other ingredients. Make sure they’re fully cooked before carrying on with the rest of the recipe.

How do I prevent the rice from getting mushy?

If you plan to make this creamy chicken and rice soup ahead of time, cook the rice separately and add it just before serving. This prevents it from absorbing too much liquid and becoming mushy.

How can I thicken this soup?

If your soup is too thin, make a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water, then slowly stir it into the soup. Let it simmer until it thickens to your liking.

If you’re looking for more cozy chicken bowls like this creamy chicken and rice soup, feast your eyes on these recipes:

If you try this Creamy Chicken and Rice Soup recipe, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!