Cream of Chicken and Rice Soup: Perfect Homemade Recipe

The best cream of chicken and rice soup recipe combines tender chicken, aromatic vegetables, and perfectly cooked rice in a rich, creamy broth. This classic comfort food recipe requires 1.5 lbs boneless chicken thighs, 1 cup long-grain white rice, 4 cups chicken broth, 1 cup heavy cream, 1 onion, 2 carrots, 2 celery stalks, 3 garlic cloves, 4 tbsp butter, 1/4 cup flour, and seasonings. Total preparation time is 15 minutes with 45 minutes cooking time for a complete, satisfying meal that serves 6.

If you're searching for a creamy chicken and rice soup that's better than canned, you've found the right recipe. This homemade version beats any store-bought alternative with its rich flavor and comforting texture. Unlike many recipes that use condensed soup as a base, this from-scratch cream of chicken and rice soup delivers authentic flavor you can feel good about serving your family.

Why This Cream of Chicken and Rice Soup Recipe Works

What makes this recipe stand out among countless easy cream of chicken and rice soup recipes? The secret lies in building layers of flavor rather than relying on shortcuts. By starting with a proper roux and using fresh ingredients, you create a soup with depth that canned versions simply can't match. The rice stays perfectly textured when added at the right time, and the chicken remains tender and juicy.

Complete Ingredient Breakdown

Understanding each component helps you master this classic comfort food chicken rice soup. Don't substitute haphazardly—each ingredient serves a purpose:

Ingredient	Why It Matters	Substitution Options
Chicken thighs (boneless, skinless)	More flavor and moisture than breasts; stays tender during cooking	Breasts (cook less time), rotisserie chicken (add at end)
Long-grain white rice	Holds shape better than instant or converted rice	Basmati rice, jasmine rice (avoid instant)
Homemade or quality store-bought broth	Foundation of flavor; low-sodium gives you control	Homemade stock preferred; avoid bouillon cubes
Heavy cream	Creates rich texture without curdling	Half-and-half (less rich), coconut milk (dairy-free)

Step-by-Step Cooking Instructions

Follow these precise steps for the best chicken and rice soup from scratch that never turns out grainy or watery:

1. Prepare ingredients: Dice 1 onion, 2 carrots, and 2 celery stalks (¼-inch pieces). Mince 3 garlic cloves. Cut 1.5 lbs chicken thighs into 1-inch pieces. Rinse 1 cup long-grain rice until water runs clear.
2. Sauté vegetables: Melt 2 tbsp butter in a 5-6 quart pot over medium heat. Add onions, carrots, and celery. Cook 8-10 minutes until softened but not browned. Add garlic and cook 1 minute more.
3. Cook chicken: Push vegetables to side, add remaining 2 tbsp butter. Add chicken pieces in single layer, season with salt and pepper. Cook 5-6 minutes until lightly browned (not fully cooked).
4. Create roux: Sprinkle ¼ cup flour over chicken and vegetables. Stir constantly for 2 minutes to cook flour without browning.
5. Add liquids: Gradually whisk in 4 cups chicken broth, scraping bottom to incorporate roux. Bring to gentle simmer.
6. Cook rice: Stir in rice, return to simmer. Cover and cook 18-20 minutes until rice is tender but not mushy.
7. Finish soup: Reduce heat to low. Stir in 1 cup heavy cream and ½ cup chopped fresh parsley. Season with 1 tsp thyme, salt and pepper to taste. Simmer 5 minutes (do not boil).

Pro Tips for Perfect Cream of Chicken Soup Every Time

These professional techniques transform your creamy chicken soup with white rice from good to exceptional:

• Rice timing is critical: Add rice when liquid reaches 180°F (82°C)—not when boiling. This prevents mushiness while ensuring thorough cooking.
• Cream temperature matters: Warm the cream slightly before adding to prevent curdling. Never let soup boil after adding dairy.
• Layer your seasonings: Add ¼ tsp black pepper with vegetables, another ¼ tsp with broth, and final adjustment at the end for balanced flavor.
• Rest before serving: Let soup sit covered for 15 minutes off heat. This allows flavors to meld and rice to absorb excess liquid.

Common Mistakes to Avoid

Even experienced cooks make these errors with quick cream of chicken soup with rice:

• Using instant rice: It becomes mushy during cooking. Always use regular long-grain rice.
• Boiling after adding cream: Causes curdling. Maintain gentle simmer only.
• Overcooking chicken: Add pre-cooked chicken during final heating if using leftovers.
• Skipping the roux: Creates thin, watery soup. Proper roux gives authentic creamy texture without excessive dairy.

Variations for Dietary Needs

Adapt this traditional southern chicken and rice soup for special diets without sacrificing flavor:

• Gluten-free: Replace flour with 2 tbsp cornstarch mixed with 3 tbsp cold broth. Add after vegetables and cook 1 minute.
• Dairy-free: Use full-fat coconut milk instead of cream. Add 1 tbsp nutritional yeast for richness.
• Low-carb: Substitute cauliflower rice. Add during last 5 minutes of cooking.
• Extra protein: Add 1 cup cooked white beans with the rice for additional fiber and protein.

Storage and Reheating Instructions

Your hearty chicken and rice soup for cold days actually improves overnight as flavors meld. Follow these storage guidelines:

• Refrigeration: Cool completely within 2 hours. Store in airtight container for up to 4 days. Rice will absorb liquid—add ¼ cup broth when reheating.
• Freezing: Freeze without rice (it becomes mushy). Add freshly cooked rice when reheating frozen soup. Keeps 3 months.
• Reheating: Warm gently over medium-low heat, stirring frequently. Never microwave entire pot—heat in 2-minute intervals, stirring between.

Frequently Asked Questions

• Can I use chicken breast instead of thighs in cream of chicken soup?
  Yes, but reduce cooking time. Chicken breasts need only 3-4 minutes when browning since they cook faster than thighs. Add pre-cooked chicken during the final heating stage to prevent drying out. For best results, use a combination of both breast and thigh meat.
• Why does my cream of chicken soup turn out grainy?
  Graininess usually comes from improper roux preparation. Make sure to cook the flour for full 2 minutes while stirring constantly before adding liquids. Also, whisk broth in gradually while maintaining medium heat. Never add cold broth to hot roux—that causes clumping.
• How can I make this soup thicker without adding more flour?
  Puree 1 cup of the cooked soup (without chicken) and return to pot. Alternatively, mash some of the cooked rice against the pot side to release starch. Both methods thicken naturally without altering flavor or creating a floury taste.
• What's the best rice for cream of chicken soup that won't get mushy?
  Long-grain white rice like jasmine or basmati works best. Avoid instant, converted, or short-grain rice. Rinse rice thoroughly before adding, and never cook beyond 20 minutes. For guaranteed texture, cook rice separately and add when serving.
• Can I make this recipe in a slow cooker?
  Yes, but with modifications. Sauté vegetables and make roux first, then transfer to slow cooker with broth and chicken. Cook on low 4 hours. Add rice and cream during last 30 minutes. Do not cook rice longer than 30 minutes in slow cooker to prevent mushiness.