Creamy Chicken and Rice Soup – An easy, hearty, and comforting soup that’s simple to make on the stove and can be adapted for a slow cooker or Instant Pot.
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Creamy Chicken and Rice Soup Ingredients
- 4 cups chicken broth
- 1 lb boneless, skinless chicken breast
- 1 tablespoon avocado oil
- 4 stalks celery, chopped (about 1 cup)
- 12 oz carrots, chopped (about 3 cups)
- 1 teaspoon kosher salt
- 1 teaspoon pepper
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon dried oregano
- 1 tablespoon dried parsley
- rice seasoning mix (optional)
- 1/3 cup flour
- 1 cup heavy cream (or substitute as noted)
- 1 cup milk
- 1/2 cup long grain/wild rice mix
How to Make Chicken Wild Rice Soup
Measurements and a printable recipe card are included below. Follow these steps for a rich, creamy soup with tender chicken and perfectly cooked rice.
- Season the chicken on both sides with salt and pepper.
- Heat avocado oil in a large, heavy-bottomed skillet until shimmering. Sear the chicken on both sides; the goal is to brown the exterior, not cook it through.
- Transfer the seared chicken to a deep pot and add chicken broth to cover. Bring to a boil over high heat, then lower to a simmer.
- While the chicken simmers, return the skillet to medium heat. Add the chopped celery and carrots, then stir in garlic powder, onion powder, oregano, and parsley. If your rice mix includes a seasoning packet, you can add it here.
- When the vegetables begin to soften, sprinkle the flour over them and stir for about 1 minute to cook the raw flour taste.
- Slowly add the heavy cream, stirring to combine and allow the mixture to thicken. Then add the milk and stir until smooth.
- Continue cooking the vegetable mixture, stirring frequently, until it reaches a thicker, creamy consistency.
- Remove the chicken from the broth, shred or dice it, and return it to the pot.
- Add the rice to the pot with the chicken and broth.
- Pour the thickened vegetable and cream mixture into the pot. Simmer for about 15 minutes, or until the rice is tender.
- Ladle into bowls and serve with crackers if desired, garnished with fresh parsley or extra oregano.
Substitutions and Variations
- Use boneless, skinless chicken breast for lower calories; trim any visible fat.
- Choose a lower-calorie rice mix if you’re watching points or calories.
- To reduce richness, replace heavy cream with fat-free half-and-half or use only milk; the soup will be lighter but still tasty.
Tips for a Better Soup
- If your rice mix includes a seasoning packet, add it when sautéing the vegetables to boost flavor. It’s optional but useful.
- Avoid adding extra salt until the end. The seared chicken, sautéed vegetables, and broth often provide enough salt; taste before adjusting.
- Add the rice toward the end of cooking to prevent it from becoming mushy. Follow package instructions for timing when possible.
Storage and Reheating
To store: Cool the soup to room temperature, then refrigerate in an airtight container for up to 3 days.
To freeze: Cool completely and freeze in a freezer-safe container for up to 6 months.
To reheat: Warm gently on the stovetop over medium heat until heated through. Add a splash of broth if the rice has absorbed too much liquid.
FAQs
Yes. Skip the searing and simmering step and add the shredded rotisserie chicken to the broth when you add the rice.
No. The rice cooks directly in the simmering broth, which lets it absorb flavor.
Yes. Using only milk works, though heavy cream adds extra richness and a creamier texture.
This recipe thickens the soup by making a roux with flour and then adding heavy cream, which creates a silky, thicker base.
Add the rice near the end of cooking and simmer only until tender. Overcooking will make it mushy.
Brown the chicken and sauté the vegetables to develop flavor, then add cream or half-and-half for richness.
More Like This
- One-Pot Lasagna Soup
- Slow Cooker Potato Soup
- Cheesy Italian Sausage and Vegetable Soup
Creamy Chicken Soup with Rice
Ingredients
- 4 cups chicken broth
- 1 lb chicken breast, boneless, skinless, cut into large chunks
- 1 tablespoon avocado oil
- 4 stalks celery, chopped (about 1 cup)
- 12 oz carrots, chopped (about 3 cups)
- 1 teaspoon kosher salt
- 1 teaspoon pepper
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon dried oregano
- 1 tablespoon dried parsley
- Rice seasoning mix (optional)
- 1/3 cup flour
- 1 cup heavy cream
- 1 cup milk
- 1/2 cup long grain/wild rice mix
Instructions
- Season chicken with salt and pepper on both sides.
- Heat avocado oil in a large heavy-bottomed skillet. Sear chicken on both sides until browned.
- Place chicken in a deep pot and add chicken broth to cover. Bring to a boil, then reduce to a simmer.
- Sauté celery and carrots in the skillet over medium heat. Add garlic powder, onion powder, oregano, and parsley. Add rice seasoning if using.
- When vegetables soften, stir in the flour and cook about 1 minute.
- Slowly add heavy cream, stirring until it thickens, then add milk and combine.
- Cook, stirring frequently, until the mixture thickens into a creamy base.
- Remove chicken from broth, shred or dice, and return to the pot.
- Add rice to the pot with the chicken and broth.
- Stir in the thickened vegetable mixture and simmer about 15 minutes, until rice is tender. Serve with fresh parsley.
Notes
Nutrition
Calories: 307kcal
Carbohydrates: 22g
Protein: 20g
Fat: 15g
Saturated Fat: 8g
Cholesterol: 82mg
Sodium: 429mg
Fiber: 2g
Sugar: 4g
Nutrition information is automatically calculated and should be used as an approximation.