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Ready in just under an hour, this Chicken and Rice Soup is quick, easy, and filling. Perfect for busy fall weeknights!
This chicken and rice soup is one of my family’s favorite soups, along with others like crack chicken soup and lemon chicken orzo soup. It’s quick, easy, and hearty without being heavy with a lightly creamy broth, bites of chicken breast, rice, and veggies. Unlike some other soups, it doesn’t require hours of simmering and it can easily be on the table in under an hour.
Prefer turkey? Check out my turkey and rice soup!
Why This Chicken and Rice Soup is A Family Favorite
- One pot dinner. This soup is made in one pot, with no need to cook anything separately. After the veggies are cooked, everything else is stirred into the same pan to cook and simmer. I love the easy clean-up!
- Hearty and filling. Chicken and rice soup is hearty but not heavy. It’s filled with veggies in addition to the chicken and rice, which help make it extra filling.
- Lightly creamy. Heavy cream is stirred into the soup at the end, giving the broth a creamy finish.
Recipe Ingredients
Here’s an overview of the handful of ingredients needed to make this soup. Scroll down to the recipe card below for the exact measurements.
- Butter – For cooking the veggies.
- Veggies – Onion, celery, and carrots add flavor, texture, and color to the soup.
- Garlic
- All-purpose flour – Helps to thicken the broth.
- Chicken broth – I recommend low-sodium broth to reduce the saltiness.
- Spices – Italian seasoning, salt, and black pepper are the only spices needed.
- White rice – Uncooked, as it will cook in the soup.
- Chicken breast – Cut into bite-sized pieces. Boneless, skinless chicken thighs work great.
- Heavy cream – Adds creaminess to the broth.
How To Make Chicken and Rice Soup
One thing I love is how quick and easy this soup is to make. The printable instructions can be found in the recipe card below.
- Cook the veggies. Melt the butter over medium heat. Cook the onion, celery, and carrots for 5-7 minutes. Add the garlic and cook for an additional minute.
- Add the flour. Sprinkle the flour over the veggies. Cook for 1-2, stirring constantly.
- Simmer. Slowly pour in the chicken broth, stirring constantly, along with the Italian seasoning. Bring to a gentle boil. Stir in the rice and chicken. Reduce the heat to low, cover, and simmer for 20-25 minutes. The rice should be tender and the chicken fully cooked.
- Add the cream. Stir in the heavy cream. Simmer for 5 minutes, uncovered, until it thickens slightly. Season with salt and pepper.
- Enjoy. Let sit for a few minutes. Garnish with fresh parsley. Enjoy!
Tips & Variations
Here are a few ways to customize this chicken and rice soup, plus a tip or two.
- Add some greens. Feel free to add a handful of fresh spinach or kale during the last 5 minutes of cooking.
- Try it with brown rice. Swap white rice for brown rice, but increase the cooking time by 10-15 minutes. You can also use wild rice or a rice blend for added texture.
- Lighten the broth. For a lighter version, use half-and-half or whole milk instead of heavy cream.
- Don’t boil the cream. After stirring in the heavy cream, be sure to only simmer the soup. Boiling it can cause the cream to separate.
How To Store & Reheat Leftovers
- Fridge. Store leftover chicken and rice soup in an airtight container in the refrigerator for up to 3 days.
- Reheat. Reheat gently on the stovetop over low heat, stirring occasionally. Add a splash of broth or water if the soup has thickened too much.
Chicken and Rice Soup
Ready in just under an hour, this Chicken and Rice Soup is quick, easy, and filling. Perfect for busy fall weeknights!
Servings: 6 people
Ingredients
- 2 Tablespoons butter
- 1 medium onion diced
- 2 celery stalks sliced
- 2 medium carrots diced
- 3 garlic cloves minced
- 2 tablespoons all-purpose flour
- 4 cups chicken broth
- 1 teaspoon Italian seasoning
- 1 cup white rice uncooked
- 1 pound uncooked chicken breast cut into bite-sized pieces
- 1/2 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Melt the butter in a large pot over medium heat. Add the onion, celery, and carrots. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened. Add the minced garlic and cook for 1 more minute until fragrant.
- Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes, stirring constantly, to remove the raw flour taste.
- Gradually pour in the chicken broth while stirring to avoid lumps. Add the Italian seasoning and bring the mixture to a gentle boil.
- Stir in the uncooked rice and chicken pieces. Reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes, or until the rice is tender and the chicken is fully cooked. Stir occasionally to prevent sticking.
- Once the rice and chicken are cooked, stir in the heavy cream. Let the soup simmer for another 5 minutes, uncovered, to thicken slightly. Season with salt and pepper to taste.
- Remove the pot from heat and let the soup sit for a few minutes before serving. Garnish with fresh parsley if desired and serve. Enjoy!
Last Step:
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Notes
Store leftover chicken and rice soup in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 338kcal | Carbohydrates: 32g | Protein: 21g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 84mg | Sodium: 1110mg | Potassium: 474mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3844IU | Vitamin C: 4mg | Calcium: 54mg | Iron: 1mg
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