35-Minute Creamy Chicken and Rice Soup – Pure Comfort Magic

There’s something about a bowl of creamy chicken and rice soup that just wraps you in comfort like your favorite sweater on a chilly night. I’ll never forget the first time I whipped up this version using leftover rotisserie chicken – my whole family huddled around the table, their faces glowing in the steam rising from their bowls. It’s become our winter ritual whenever temperatures drop. The best part? You probably have most ingredients in your pantry already, and with rotisserie chicken, it comes together faster than ordering delivery. Perfect for meal planning too – I always make a double batch to freeze for those nights when cooking feels impossible. Trust me, this one-pot wonder will become your go-to when you need that cozy, creamy comfort fast.

Why You’ll Love This Creamy Chicken and Rice Soup

Oh my goodness, this soup is like a warm hug in a bowl – and I’ve got a dozen reasons you’ll adore it as much as we do. First off, it’s ridiculously easy to make (like, 35-minutes-start-to-finish easy). Here’s why it’s become my winter staple:

• Rotisserie chicken shortcut: No roasting required! That store-bought bird does all the work for you
• One-pot wonder: Fewer dishes = more time curled up on the couch
• Meal prep magic: Triple the batch and stash it in the freezer for instant cozy meals
• Kid-approved: Even my picky eater asks for seconds (hallelujah!)
• Creamy without being heavy: The perfect balance of comfort and satisfaction

When that first spoonful hits your mouth – rich, creamy, and packed with flavor – you’ll understand why this recipe never leaves my winter rotation. It’s comfort food that actually comforts you, from the first bite to the last.

Ingredients for Creamy Chicken and Rice Soup

Let’s talk ingredients – the simple, humble cast that comes together to create something magical. This is one of those recipes where you’ll probably nod along going “yep, got that… have that… oh, just need to grab carrots!” Here’s the lineup:

• 2 cups cooked chicken, shredded – I always use the meat from a rotisserie chicken (genius shortcut!) but leftover grilled or baked chicken works too
• 1 cup long-grain white rice – not instant! That stuff turns to mush (I learned that the hard way)
• 4 cups chicken broth – homemade if you’re fancy, but the boxed stuff is totally fine in our house
• 1 cup heavy cream – the secret to that velvety texture (half-and-half works in a pinch too)
• 1 onion, diced – sweet yellow onions are my favorite here
• 2 carrots, chopped – about the size of quarters so they cook through nicely
• 2 celery stalks, chopped – don’t skip! Adds such good flavor
• 2 cloves garlic, minced – or 3 if you’re feeling bold (I usually am)
• 1 tsp thyme – dried is fine, but fresh makes it extra special
• 1 tsp salt – plus more to taste when serving
• 1/2 tsp black pepper – freshly cracked if you can

See? Nothing crazy or hard-to-find. Just good, simple ingredients that turn into something truly soul-warming. The beauty of this soup is in its simplicity – every item plays its part perfectly.

How to Make Creamy Chicken and Rice Soup

Alright, let’s get cooking! This creamy chicken and rice soup comes together in just a few simple steps, and I’ll walk you through each one so you end up with the perfect bowl every time. The secret is starting with a good base—those sautéed veggies and that slow, gentle simmer make all the difference. Grab your favorite soup pot (mine’s a big, heavy-bottomed Dutch oven) and let’s dive in!

Step 1: Sauté the Vegetables

First, heat a drizzle of oil in your pot over medium heat—don’t rush this, or your onions will burn! Add the diced onion, chopped carrots, and celery, and let them cook until they soften, about 5-7 minutes. Stir them occasionally to keep them from sticking. This step is *everything*—it builds that rich, deep flavor base for your soup. Toss in the minced garlic and thyme in the last minute (careful, garlic burns fast!), and ohhh, the smell alone will make your stomach growl.

Step 2: Add Broth and Rice

Now, pour in that chicken broth—I like to use a good-quality boxed one if I don’t have homemade. Bring everything to a boil, then add the rice. Here’s the key: reduce the heat to a gentle simmer and set your timer for 15 minutes. Don’t peek too much—let that rice soak up all that flavorful liquid and get perfectly tender. If it looks too thick, just add a splash more broth (no one’s judging—every stove is different!).

Step 3: Stir in Chicken and Cream

Almost there! Time for the creamy finish. Stir in the shredded chicken—rotisserie works like a charm—then slowly pour in the heavy cream. Go gentle here so it blends smoothly without curdling. Let it simmer for just 5 more minutes to warm everything through, then taste and adjust the salt and pepper. See? Simple, right? Serve it piping hot, maybe with crusty bread for dunking, and watch how fast it disappears. Pro tip: If you’re not serving it right away, keep it on low heat—just don’t let it boil, or the cream might separate. Stir in a little extra broth if it thickens too much while sitting.

And there you have it—the coziest, creamiest chicken and rice soup that’s perfect for freezing or devouring straight from the pot. Want more creamy goodness? Check out my creamy broccoli cheddar soup for another quick favorite!

Tips for the Best Creamy Chicken and Rice Soup

Listen, I’ve made this soup more times than I can count, and here are the little tricks that take it from good to *oh-my-gosh-can-I-have-another-bowl* amazing. First, rotisserie chicken is your best friend—it’s juicy, flavorful, and saves you so much time. When reheating leftovers, do it low and slow—blast it with high heat, and that cream might separate (yikes!). Also, don’t be shy with seasoning—I always add an extra pinch of salt and thyme right before serving. Oh, and if your soup thickens in the fridge, just stir in a splash of broth to bring it back to life. Trust me, it’s these tiny moves that make all the difference!

Storage and Reheating Instructions

Okay, here’s the best way to keep your creamy chicken and rice soup tasting fresh—because let’s be real, you’ll probably want to hoard the leftovers! First, let it cool completely (about 30 minutes) before transferring to airtight containers—glass jars or BPA-free plastic work great. It’ll stay good in the fridge for 3-4 days, or you can freeze it for up to 3 months (just leave a little space in the container—soup expands!). When reheating, go low and slow—warm it on the stovetop over medium-low heat, stirring often. If it thickens up, a splash of broth or cream brings back that dreamy texture. Microwaving works too, but blast it in 30-second bursts and stir between each—nobody wants a separated, grainy soup. Pro tip: Label your freezer containers with the date—future-you will be thrilled when dinner’s ready in 10 minutes!

Nutritional Information

Just a quick heads-up—nutritional info can vary depending on the brands you use and how generous you are with those last-minute seasoning adjustments! This creamy chicken and rice soup lands around 320 calories per bowl, with a good balance of protein and carbs to keep you full. But hey, if you’re tracking macros precisely, definitely check your specific ingredients. For me? It’s all about that cozy comfort, not the calorie count… but I figured you might want to know anyway!

Frequently Asked Questions

More Comforting Soup Recipes

In love with this creamy chicken and rice soup? You’ve gotta try my creamy potato soup next – it’s like a hug in a bowl! For even more cozy inspiration, I’m always pinning delicious soup recipes over at my Pinterest. Whether you’re meal prepping or just need quick comfort, these recipes will become your winter staples.

Print