If you’re looking for ultimate comfort in a bowl, let me introduce you to this wonderful Creamy Chicken and Rice Soup Recipe. It’s a heartwarming, hearty soup that blends tender shredded chicken, fluffy jasmine rice, and a velvety broth enriched with cream and fresh herbs. The medley of finely chopped veggies gently simmered creates a nourishing base that feels like a cozy embrace on a chilly day. This soup balances simple ingredients with amazing flavor and texture, perfect for a quick weeknight meal or a soothing lunch that satisfies your soul.
Ingredients You’ll Need
Gathering the right ingredients is key to making this soup sing with flavor and texture. Each element plays a neat role: veggies provide sweetness and freshness, rice offers comforting body, and the cream brings luscious silkiness that ties everything together beautifully.
- 2 tablespoons olive oil: The foundation for sautéing, adding a subtle fruity richness and helping soften the veggies.
- 2 sticks celery (finely chopped): Adds crunch and a fresh, slightly peppery undertone.
- 2 small carrots (peeled and finely chopped): Bring natural sweetness and a vibrant orange pop to the soup.
- 1 small onion (finely chopped): Builds savory depth and aroma as it slowly cooks down.
- 1 teaspoon kosher salt (or more to taste): Essential for highlighting every flavor in the pot.
- 3 cloves garlic (minced): Provides that irresistible garlic warmth without overpowering.
- ½ teaspoon oregano: Lends subtle herbal notes that brighten the broth.
- 3 tablespoons flour: Thickens the soup into a creamy, comforting consistency.
- 6 cups chicken broth: The flavorful liquid base that carries all the ingredients.
- ¾ cup jasmine rice (rinsed): Offers a fragrant, fluffy texture complementing the tender chicken.
- 1 cup heavy cream: Creates luscious creaminess adding a rich mouthfeel.
- 2 cups rotisserie chicken (shredded, use the breast): Keeps things juicy and packed with protein for heartiness.
- 2 tablespoons dill (finely chopped): The fresh herb finish that brightens and lifts every spoonful.
How to Make Creamy Chicken and Rice Soup Recipe
Step 1: Sauté the Veggies
Start by heating olive oil in a heavy-bottomed pot over medium heat to gently awaken your veggies. Add celery, carrots, onion, and kosher salt, and let them soften for about 5 minutes. This step is crucial because it builds the sweet, savory base that your soup will shine on.
Step 2: Add Garlic, Oregano, and Flour
Lower the heat and toss in the minced garlic, oregano, and flour. Stir everything together and cook for about a minute. Cooking the flour briefly like this removes the raw taste and starts thickening the soup perfectly.
Step 3: Incorporate the Broth
Slowly pour in the chicken broth while stirring and scraping up those delicious browned bits stuck to the pot. This adds incredible depth to your broth, so don’t skip this step. Keep stirring until the flour dissolves completely, giving you a silky base.
Step 4: Add Rice and Cream, Then Simmer
Next, add the rinsed jasmine rice along with the heavy cream to the pot. Turn the heat up just until the soup gently boils, then reduce it to low and cover with the lid slightly ajar. Let the soup simmer for about 12 minutes, stirring occasionally to prevent the rice from sticking, while it thickens and the rice fully cooks.
Step 5: Stir in the Chicken
Once the rice is tender, add your shredded rotisserie chicken and let it warm through for about 2 minutes. Taste and adjust salt as needed. This step warms up all the leftovers chicken meat, infusing it with the creamy soup flavors.
Step 6: Finish with Fresh Dill and Serve
Remove the pot from heat and gently stir in the finely chopped dill for that fresh herbal pop. Your bowl of creamy comfort is now ready to be enjoyed, ideally with some crusty bread to soak up every bit.
How to Serve Creamy Chicken and Rice Soup Recipe
Garnishes
A sprinkle of freshly cracked black pepper or an extra pinch of dill on top really enhances the visual appeal and flavor. You can also add a few grated Parmesan shavings for a salty, nutty twist that pairs beautifully with the creamy base.
Side Dishes
This soup pairs wonderfully with crisp green salads dressed with tangy vinaigrette to balance out the richness. A crusty baguette or warm garlic bread is also fantastic to dip and scoop up the luscious broth.
Creative Ways to Present
Serve the soup in individual rustic bowls with a small ramekin of extra herbs on the side for guests to customize. You can also ladle the soup into hollowed-out bread bowls for an all-in-one comforting presentation that’s perfect for a casual dinner party.
Make Ahead and Storage
Storing Leftovers
Place your leftover soup in an airtight container and store it in the refrigerator for up to 3 days. The flavors will deepen overnight, making it taste even better the next day.
Freezing
You can freeze this soup for up to 2 months. Be sure to cool it completely, then transfer to a freezer-safe container. Keep in mind that cream-based soups sometimes separate a bit after freezing, but a good stir when reheating will bring it back together.
Reheating
Slowly reheat your soup over medium-low heat on the stove, stirring occasionally. If it thickens too much, add a splash of chicken broth or water to loosen it up. Avoid microwaving if possible for the best texture and flavor.
FAQs
Can I use a different type of rice in this Creamy Chicken and Rice Soup Recipe?
Absolutely! While jasmine rice adds a lovely fragrance and fluffy texture, you can substitute it with basmati, long-grain, or even brown rice if you prefer. Just adjust cooking times accordingly as brown rice takes longer to cook.
Is it okay to use store-bought rotisserie chicken?
Yes! Using rotisserie chicken is a fantastic shortcut that saves time and adds deliciously seasoned meat to this soup. Make sure to use the breast meat for a leaner texture and shred it finely.
Can I make this soup dairy-free?
Definitely. Swap the heavy cream for coconut milk or a dairy-free cream alternative to keep it creamy while accommodating dietary preferences. Just expect a slight change in flavor but still wonderfully comforting.
How thick should the soup be?
This soup should be nicely creamy and not too thick or gluey. The flour and cream create a luscious, velvety broth that coats your spoon beautifully without feeling heavy or pasty.
Can I add other vegetables to this soup?
Feel free to get creative! Adding chopped mushrooms, peas, or even spinach towards the end of cooking can enhance the nutrition and flavor profile. Just be mindful of cook times to keep everything tender and fresh.
Final Thoughts
This Creamy Chicken and Rice Soup Recipe quickly became a favorite in my kitchen, and I’m sure it will in yours too. It’s the perfect mix of comforting, flavorful, and easy to put together with pantry staples that come together in just 30 minutes. Cozy up with a warm bowl and enjoy every silky, savory spoonful!
Print
Creamy Chicken and Rice Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
A comforting and creamy chicken and rice soup that comes together in just 30 minutes. This hearty homemade soup features tender rotisserie chicken, aromatic vegetables, and jasmine rice simmered in a rich, creamy broth flavored with dill, making it the perfect cozy meal.
Ingredients
Vegetables and Aromatics
- 2 sticks celery, finely chopped
- 2 small carrots, peeled and finely chopped
- 1 small onion, finely chopped
- 3 cloves garlic, minced
Liquids and Dairy
- 6 cups chicken broth
- 1 cup heavy cream
Grains and Protein
- ¾ cup jasmine rice, rinsed
- 2 cups rotisserie chicken breast, shredded
Oils, Herbs and Seasonings
- 2 tablespoons olive oil
- 1 teaspoon kosher salt (or more to taste)
- ½ teaspoon oregano
- 3 tablespoons flour
- 2 tablespoons dill, finely chopped
Instructions
- Sauté Vegetables: Heat a heavy bottomed pot over medium heat and add olive oil. Add celery, carrots, onion, and salt. Sauté for 5 minutes, stirring occasionally until the vegetables have softened.
- Add Garlic, Herbs and Flour: Reduce heat to low, then add minced garlic, oregano, and flour. Stir and cook for 1 minute to eliminate the raw flour taste, ensuring the mixture is well combined.
- Add Broth: Gradually pour in the chicken broth while stirring and scraping up any browned bits from the bottom of the pot. Continue stirring until the flour is fully dissolved and the soup base thickens slightly.
- Simmer Rice and Cream: Stir in the rinsed jasmine rice and heavy cream. Increase heat to bring the soup to a gentle boil, then reduce heat to low and cover the pot with a slightly ajar lid. Simmer for 12 minutes, stirring occasionally to prevent the rice from sticking.
- Add Chicken and Finish Cooking: Stir in the shredded rotisserie chicken. Cook for an additional 2 minutes or until the rice is fully cooked and tender. Adjust salt to taste if needed.
- Serve: Remove the soup from heat, stir in the chopped dill, and serve warm. Enjoy with crusty bread for a complete meal.
Notes
- Use rotisserie chicken breast for tender, flavorful meat that cooks quickly.
- Rinse the jasmine rice to remove excess starch and prevent the soup from becoming too thick or sticky.
- Stir occasionally during simmering to avoid rice sticking and burning on the pot’s bottom.
- Adjust salt according to your preference and dietary requirements.
- For a lighter version, substitute heavy cream with half-and-half or whole milk, but the soup will be less thick.
- This soup can be refrigerated for up to 3 days or frozen for up to 1 month.
