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Close up of a pot of creamy soup with a ladle

Creamy Chicken and Rice Soup

This hearty and comforting homemade creamy chicken and rice soup is a great dish to make for cold days. The trick to getting this easy creamy soup recipe to taste extra delicious is by adding a little lemon juice and some fresh chopped parsley. It makes all the difference!
5 from 2 votes
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Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 6 people
Calories: 378kcal

Ingredients

  • 1½ cup shredded rotisserie chicken about 1 large chicken breast
  • 1 cup raw white rice short, medium or long grain
  • 7 cups chicken or vegetable stock about 1.6 litres
  • ½ cup heavy cream or thickened cream
  • 1 carrot diced
  • 1 celery stick diced
  • 1 onion diced
  • 3 cloves garlic minced
  • 2 tablespoon olive oil
  • 1 tablespoon lemon juice
  • salt and pepper to taste

To serve

  • fresh parsley finely chopped
  • black pepper

Instructions

  • In a large, saute pan or pot with a lid, soften celery, carrots and onions with olive oil over low heat. About 7 minutes, stirring frequently.
  • Add garlic and cook for 3 more minutes over low heat.
  • Add rice, chicken, stock, salt and pepper. Bring up to a boil then cook over low heat for about 25 minutes with the lid on. Stir every 5 minutes (note 1).
  • Stir in cream and lemon juice. Taste the soup and adjust for salt and pepper as desired. Add extra water to loosen the soup if desired, about ½ cup at a time.
  • Serve with finely chopped parsley and freshly cracked black pepper.

Notes

1. If prefer chicken chunks, stir less - the more you stir during the cooking process, the more the chicken will fall apart in the soup. So I recommend a quick stir every 5 minutes if you prefer the chicken to stay more intact. Note - stirring more or less has no impact on the taste but rather, consistency.
Variations:
  • Can use raw chicken (breast or thighs) instead of rotisserie chicken - the recipe still works if you don't have rotisserie chicken. Follow the recipe as is and use diced-up chicken thighs or breasts instead. Can also use chicken mince (ground chicken).
  • If you don't have stock on hand, use rotisserie chicken bones (carcass) instead - this will add about an extra 20 to 30 minutes of cooking time but it's a neat trick if you don't have stock on hand.
  1. Once celery, carrots, onions and garlic are softened, add 7 cups (1.6L) of water and rotisserie chicken bones.
  2.  Bring up to a boil and simmer over low heat for about 20 to 30 minutes.
  3.  Pick the bones out using a pair of tongs with a ladle.
  4.  Add rice, chicken, salt and pepper and cook according to the remaining recipe instructions.
  • For a healthy twist, use milk instead of cream - for a healthier creamy chicken and rice soup, swap heavy cream out with the same amount of milk mixed with ½ tablespoon of cornstarch (corn flour).
  • Add less rice for a thinner consistency - this recipe calls for 1 cup of raw rice. If you prefer a thinner creamy chicken soup consistency, reduce the amount to half a cup or ⅔ cup.
Storage/reheating - lasts up to 4 days in the fridge or up to 4 months in the freezer. Store in airtight containers. When reheating, add a generous splash of water to loosen the soup.
Tried this recipe?Mention @Casuallypeckish or tag #casuallypeckish!

Nutrition

Calories: 378kcal | Carbohydrates: 30g | Protein: 21g | Fat: 19g | Saturated Fat: 7g | Potassium: 131mg | Fiber: 1g | Sugar: 2g | Calcium: 35mg | Iron: 0.4mg