This creamy chicken and rice soup is a cozy, nourishing meal made with tender chicken, hearty vegetables, and a satisfying mix of white and wild rice. It’s easy to prepare on the stovetop, in a slow cooker, or in an Instant Pot, making it a versatile option for weeknight dinners, meal prep, or when you need comfort food that’s straightforward and reliable.
⭐️ Why this recipe works
- Creamy texture: A touch of heavy cream and a little thickening from the rice produce a silky, comforting broth without feeling overly heavy.
- Flexible cooking methods: This soup adapts to stovetop, slow cooker, or pressure-cooker preparations so you can choose the method that fits your schedule.
- True comfort food: Balanced protein and vegetables make it filling and family-friendly on chilly days.
🧾 Ingredients notes
- Olive oil: For sautéing the vegetables and adding a mild fruity fat.
- Onion, carrots, celery: The classic mirepoix base gives the soup depth and sweetness.
- Garlic: Brings aromatic warmth.
- Chicken breasts: Lean and tender when cooked properly; thighs can be used as an alternative for extra succulence.
- White and wild rice mix: A blend of textures — tender white rice and chewy wild rice — adds interest to every spoonful.
- Chicken broth: The savory backbone of the soup; low-sodium broth lets you control the seasoning.
- Heavy cream: Adds richness and rounds out the flavors. Use a dairy-free cream substitute if needed.
- Fresh thyme: Earthy and aromatic, thyme pairs especially well with chicken.
- Salt and pepper: Season to taste at the end so you don’t over-salt while reducing the liquid.
- Fresh parsley: Optional garnish for color and a bright finish.
Exact ingredient amounts and full recipe details are included in the recipe card below.
👩🏻🍳 Here’s how to make it
Creamy Chicken and Rice Soup — step-by-step
- Sauté the vegetables: Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery and cook until they begin to soften, about 5 minutes. Add the minced garlic and cook another 1–2 minutes until fragrant.
- Brown the chicken: Add bite-sized chicken pieces to the pot and brown lightly on all sides, about 5–7 minutes.
- Add rice and broth: Stir in the rice mix and fresh thyme. Pour in the chicken broth, bring to a gentle boil, then reduce the heat, cover, and simmer until the rice is tender — typically about 20–45 minutes depending on the rice blend.
- Finish with cream: Stir in the heavy cream and warm the soup through for 2–3 minutes without boiling. This keeps the cream from separating and preserves a smooth texture.
- Season and serve: Taste and adjust with salt and pepper. Ladle into bowls and garnish with chopped parsley or extra thyme sprigs and freshly cracked black pepper.
📖 Substitutions and variations
- Chicken: Use boneless skinless thighs for a richer, juicier bite.
- Rice: Brown rice or an all-white rice will work; cooking times will vary.
- Dairy-free: Swap heavy cream for a plant-based cream or full-fat coconut milk for a dairy-free version.
- Extra vegetables: Add potatoes, corn, green peas, or mushrooms to boost volume and nutrition.
💡 Chef’s tips
These practical tips will help you get the best results from the recipe:
- Build flavor early: Sauté the vegetables until they develop a little color for a deeper, richer broth.
- Alcohol option: A splash of white wine after sautéing the vegetables adds complexity; let it reduce before adding the broth.
- Rest before serving: Let the soup sit off the heat for 10 minutes so flavors can blend and the rice can absorb the liquid evenly.
- Portion and freeze: Divide into individual containers for easy lunches or quick reheating.
🍯 Storing and reheating
- Fridge: Keep cooled soup in an airtight container for up to 4 days. The rice will continue to absorb liquid, so the soup will thicken—add broth, water, or a splash of cream when reheating to loosen it.
- Freezer: Freeze portions in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Rewarm gently on the stovetop over medium heat, stirring occasionally and adding a bit of liquid if needed to reach the desired consistency.
❓ Recipe FAQs
Can I use rotisserie chicken? Yes. Shred pre-cooked rotisserie chicken and add it after the rice is cooked to warm through without overcooking the meat.
Can I make this in an Instant Pot? Yes. Sauté the vegetables in the pot, add the remaining ingredients except the cream, seal and cook on high pressure until the rice is tender. Quick-release or natural release per your rice choice, then stir in the cream.
How can I make the soup more filling? Add diced potatoes, corn, peas, or a can of drained white beans for extra fiber and bulk.
The Best Creamy Chicken and Rice Soup
A hearty, comforting soup with tender chicken, vegetables, and a blend of white and wild rice. Simple, adaptable, and perfect for cold evenings.
Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes | Servings: 8
Author: Deborah Rainford
Ingredients
- 2 boneless skinless chicken breasts, chopped into bite-size pieces
- 1 onion, diced
- 2 carrots, diced
- 2 celery ribs, diced
- 2 garlic cloves, minced
- 1 tbsp olive oil
- 2 bay leaves
- 3 thyme sprigs (fresh)
- 1 cup white and wild rice mix
- 1.5 litres chicken broth
- 500 ml heavy cream
Instructions
- Prepare the vegetables: Heat the olive oil in a large, heavy saucepan over medium heat. Add the onion, carrots, celery, and garlic. Cook until softened and translucent.
- Cook the chicken and rice: Add the chicken, rice, bay leaves, two thyme sprigs, and the chicken broth. Bring to a boil, then reduce heat to a simmer, cover, and cook until the rice is tender (about 20–25 minutes for many rice blends; check package directions).
- Add the cream: Stir in the heavy cream and warm gently until heated through.
- Finish and serve: Remove bay leaves and any large thyme stems. Garnish with the remaining thyme sprig or chopped parsley and serve with crusty bread.
Notes
- Rice choice: The mix of white and wild rice gives the soup texture and a nutty flavor; adjust cooking time if you substitute brown rice or all-white rice.
- Cream: Heavy cream enriches the broth, but you can use a lighter cream or a dairy-free alternative.
- Serving suggestion: Serve hot with warm, crusty bread and a simple green salad for a complete meal.
Nutrition (per serving)
Calories: 193 kcal | Carbohydrates: 26 g | Protein: 10 g | Fat: 5 g | Saturated fat: 1 g | Cholesterol: 24 mg | Sodium: 80 mg | Potassium: 346 mg | Fiber: 1 g | Sugar: 4 g
Meet the Chef!
Hi, I’m Debs. I’m a Cordon Bleu trained chef and recipe developer with years of experience creating reliable, approachable recipes. My goal is to help you get delicious dinners on the table quickly, with clear instructions, useful tips, and thoughtful substitutions.
Learn more about the author on the site.