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Creamy chicken and rice soup in a white bowl with a spoon in it.
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Creamy Chicken and Rice Soup Recipe

This one pot creamy chicken and rice soup is loaded with veggies, shredded chicken, and rice. The chicken breasts and rice cook in the broth, not only making it easy, but giving it extra flavor and thickness.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Chicken + Poultry, Dinners, Soup, Stew + Chili
Cuisine: American
Keyword: creamy chicken and rice soup
Servings: 6 servings
Author: Danae Halliday

Equipment

Ingredients

  • 1 tablespoon olive oil
  • 1 small yellow onion diced
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1 teaspoon kosher salt or to taste
  • freshly ground black pepper to taste
  • 2 cloves of garlic grated or minced
  • 1 teaspoon Italian seasoning
  • 2 tablespoons all purpose flour
  • 6 cups low sodium chicken broth
  • 2 boneless skinless chicken breasts raw about 1 pound
  • 1 cup long grain white rice
  • 4 sprigs fresh thyme
  • 1 bay leaf
  • 1 cup half and half

Instructions

  • Heat a tablespoon of olive oil in a large pot over medium-high heat. Add in the celery, carrots, and onion and sauté them for 5-6 minutes or until they’ve softened. Season with half the salt, pepper and the Italian seasoning then add in the garlic. Sauté for another minute.
  • Sprinkle the flour over the veggies and stir until you can no long see any white streaks.
  • Add the broth, uncooked chicken, uncooked rice, bay leaf, sprigs of thyme, and remaining salt. Stir and bring to a boil over medium-high heat.
  • Once boiling reduce the heat to medium-low (simmer). Cover the pot partially with the lid and cook for 15 minutes or until the rice is tender and chicken is cooked through. Stir occasionally.
  • Remove the chicken from the pot and shred it. Remove the bay leaf and stems from the thyme.
  • Turn off the heat and pour in the half and half and chicken. Stir everything together. If the soup is too thick add additional broth. Taste for seasoning and add additional salt if needed. Serve immediately.

Notes

The soup will keep for up to 4 days. Add additional broth or half and half when reheating as the rice will soak up a lot of it.

Nutrition

Calories: 340kcal | Carbohydrates: 36g | Protein: 25g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 62mg | Sodium: 601mg | Potassium: 720mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3812IU | Vitamin C: 5mg | Calcium: 91mg | Iron: 1mg