A Truly Comforting Creamy Chicken and Rice Soup Recipe

When the days grow shorter and a chill settles in the air, we often find ourselves craving a meal that offers pure, unadulterated comfort. What could be better than a nourishing bowl of soup that feels like a warm embrace? We believe we’ve found the answer in our recipe for Comforting Creamy Chicken and Rice Soup. It’s a rich, wholesome, and deeply satisfying dish that soothes the soul. This is more than just a soup; it’s a complete one-pot meal, beautifully combining tender chicken, soft rice, and a variety of vegetables in a wonderfully creamy broth. Say goodbye to complex recipes; this is the straightforward, delicious comfort you’ve been looking for.

We’ve crafted this recipe with simplicity in mind, using everyday ingredients to build extraordinary layers of flavour. It’s the kind of dish that fills your home with an enchanting aroma, promising a delightful meal that the entire family will adore. Whether you’re feeling under the weather or simply need a fuss-free dinner for a busy weeknight, this recipe will quickly become a firm favourite. If you appreciate hearty chicken meals, we think you’ll also enjoy our Garlic Parmesan Chicken Pasta Recipe for another satisfying, Italian-inspired dinner.

Why You’ll Adore This Recipe

• Effortless One-Pot Cooking: We are great fans of simplicity in the kitchen, and this recipe is a testament to that. Everything, from sautéing the vegetables to poaching the chicken and simmering the rice, happens in one pot. This means the flavours meld together beautifully and, crucially, there’s far less washing up to do!
• Wonderfully Creamy, Perfectly Balanced: We add just the right amount of double cream to achieve a silky, velvety broth that enrobes every ingredient without ever feeling heavy or overly rich. It strikes the perfect harmony between comforting and indulgent.
• A Complete and Nourishing Meal: This Hearty chicken soup is a well-rounded meal all on its own. It is brimming with lean protein from the chicken, energy-giving carbohydrates from the rice, and a host of vitamins from the classic trio of carrots, celery, and onions.
• The Essence of Comfort Food: With its blend of succulent shredded chicken, fluffy rice, and a savoury, aromatic broth, this soup is the very embodiment of comfort. It’s our go-to Winter soup recipe for good reason.
• Easy to Customise: Feel free to make this soup your own. It’s incredibly adaptable, so you can add other vegetables you have on hand, such as peas or mushrooms, or introduce different herbs to create your own signature version.

Ingredients

• 2 tablespoons olive oil
• 1 large white onion, finely chopped
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 2 large boneless, skinless chicken breasts (about 500g)
• 2 litres high-quality chicken stock
• 150g long-grain white rice, rinsed
• 1 teaspoon dried thyme
• 1 bay leaf
• 150ml double cream
• A large handful of fresh flat-leaf parsley, finely chopped
• 1 tablespoon fresh lemon juice
• Salt and freshly ground black pepper to taste

Step-by-Step Instructions for the Perfect Creamy Chicken and Rice Soup

Making this delightful soup is a wonderfully rewarding and simple affair. We’ve outlined the process in easy-to-follow steps that will guide you from a handful of fresh ingredients to a glorious bowl of warmth and comfort. Just follow along, and a perfect pot of soup will be yours to enjoy.

1. Sauté the Aromatic Base: In a large, heavy-based pot or a Dutch oven, warm the olive oil over a medium heat. Add the chopped onion, carrots, and celery—the classic mirepoix. Cook for around 8–10 minutes, stirring now and then, until the vegetables have softened and the onion looks translucent. This initial step is vital for creating a deep, savoury foundation for the soup. Stir in the minced garlic and cook for one more minute until it becomes fragrant.

2. Poach the Chicken: Season the chicken breasts well on all sides with salt and pepper. Move the softened vegetables to the edges of the pot and nestle the chicken breasts in the middle. Allow them to sear for 2–3 minutes per side to develop a little colour. Next, pour in the chicken stock, add the dried thyme and bay leaf, and bring everything to a gentle simmer. Lower the heat, pop on the lid, and let the chicken poach for 15–20 minutes, or until it’s cooked all the way through. To be certain, you can check that the internal temperature has reached 74°C (165°F), as advised by the Food Standards Agency.

3. Shred the Chicken and Simmer the Rice: Using tongs, carefully lift the cooked chicken breasts out of the pot and set them aside on a board to cool slightly. Once they’re cool enough to touch, use two forks to pull the meat apart into bite-sized shreds. As the chicken cools, add the rinsed rice to the simmering broth in the pot. Stir well and let it cook for about 15 minutes, until the rice is perfectly tender. Remember to stir occasionally to stop it from catching on the bottom.

4. Create the Creamy Finish: After the rice is cooked, return the shredded chicken to the pot. Turn the heat down to low and gently pour in the double cream, stirring continuously. Let the soup warm through for a couple of minutes, but be careful not to let it boil, as this can cause the cream to curdle. This is the magical step where your soup becomes a truly comforting, creamy creation.

5. Final Touches and Serving: Take the pot off the heat and fish out the bay leaf. Stir through the freshly chopped parsley and the squeeze of lemon juice. We find the lemon juice is a game-changer; it cuts through the richness and brightens all the flavours without a hint of sourness. Give it a final taste and adjust with more salt and pepper if you feel it needs it. Ladle your beautiful Homemade chicken and rice soup into warmed bowls and serve straight away.

Tips for Success

To ensure your soup is absolutely perfect every time, we’re sharing a few of our favourite tips from our kitchen.

• The Best Stock for Flavour: As the liquid base of your soup, the chicken stock provides a huge amount of flavour. While a homemade stock is unparalleled, a good-quality, low-sodium shop-bought version will also yield delicious results.
• Patience with the Vegetables: Don’t be tempted to rush the first step. Gently softening the onion, carrots, and celery coaxes out their natural sweetness, building a much more complex and satisfying flavour profile for the finished soup.
• Why You Should Rinse the Rice: Taking a moment to rinse the rice under cold water before adding it to the pot washes away excess surface starch. This simple step helps the grains of rice remain separate and stops the soup from becoming too thick or gluey.
• The Power of Fresh Herbs: While dried thyme is perfect for simmering in the broth, the burst of fresh parsley added right at the end truly elevates the dish. It adds a vibrant, fresh note that brightens everything up.

Variations and Customisations

One of the brilliant things about this recipe is its versatility. Here are a few of our preferred ways to adapt it to your taste:

• Add More Vegetables: To make this a hearty Creamy vegetable soup, enhance the veggie content by stirring in a cup of frozen peas or sweetcorn for the final 5 minutes of cooking. Sliced mushrooms sautéed with the mirepoix or a handful of fresh spinach wilted in at the end are also fantastic additions.
• Swap the Grains: Although we love classic long-grain white rice, you could easily substitute it with brown or wild rice for a nuttier taste and a more toothsome texture. Simply be mindful that these grains require a longer cooking time, so you’ll need to adjust accordingly.
• Introduce Different Herbs: For a different aromatic profile, try adding a sprig of fresh rosemary or a couple of fresh sage leaves along with the bay leaf. These will infuse the broth with a lovely, earthy fragrance.
• Add a Touch of Heat: If you enjoy a little warmth, a pinch of red pepper flakes tossed in with the garlic will give the soup a gentle, pleasant kick.

For another simple and delicious family meal featuring rice, why not give our Sticky Chicken Rice Bowls a go?

Storing and Reheating Your Soup

This soup makes wonderful leftovers, but proper storage is key to preserving its lovely texture.

• Refrigerating: Let the soup cool down completely at room temperature before transferring it into an airtight container. It will keep beautifully in the fridge for up to 4 days. Note that the rice will soak up more liquid as it sits, causing the soup to thicken.
• How to Reheat: We recommend reheating the soup gently on the hob over a low heat, stirring often to prevent it from sticking. You’ll likely need to add a splash of chicken stock or water to loosen it to your preferred consistency. We’d advise against using a microwave, as it can heat unevenly and compromise the creamy texture.
• Freezing Advice: In general, we don’t recommend freezing this soup after the cream and rice have been incorporated, as dairy can separate and rice can turn mushy when thawed. For best results, you could freeze the soup base (after poaching and shredding the chicken, but before adding the rice and cream). When you’re ready to enjoy it, thaw the base, bring it to a simmer, and then follow the recipe for adding the rice and cream.

FAQ

A Bowl of Pure Comfort Awaits

So there you have it—our simple, elegant, and profoundly satisfying recipe for the ultimate Comforting Creamy Chicken and Rice Soup. It’s a beautiful example of how humble ingredients can be transformed into something truly special. This soup is more than just a meal; it’s a feeling of warmth, cosiness, and care, all captured in one bowl. It serves as the perfect remedy for a long day and a wonderful reason to gather your loved ones around the dinner table.

We genuinely hope you enjoy both making and savouring this soup as much as we do. It has certainly become a treasured staple in our own kitchens, especially when the temperature drops. We encourage you to give this recipe a try and fill your home with the incredible aroma of a classic soup, made with a little bit of love. We would be delighted if you left a comment below to share how it went. Don’t forget to rate it and pass it on to friends and family who could use a bowl of comfort!

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Prep: 10 mins
Cook: 55 mins
Serves: 4

Ingredients

• 2 tablespoons olive oil
• 1 large white onion, finely chopped
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 2 large boneless, skinless chicken breasts (about 500g)
• 2 litres high-quality chicken stock
• 150g long-grain white rice, rinsed
• 1 teaspoon dried thyme
• 1 bay leaf
• 150ml double cream
• A large handful of fresh flat-leaf parsley, finely chopped
• 1 tablespoon fresh lemon juice
• Salt and freshly ground black pepper to taste

Instructions

1. Warm olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook for 8-10 minutes until soft. Stir in garlic and cook for 1 minute more until fragrant.
2. Season chicken breasts and place in the pot, searing for 2-3 minutes per side. Add chicken stock, thyme, and bay leaf. Bring to a simmer, then cover and cook for 15-20 minutes until the chicken is cooked through.
3. Carefully remove the cooked chicken. When cool enough to handle, shred the meat using two forks. Add the rinsed rice to the pot and simmer for about 15 minutes, until tender.
4. Return the shredded chicken to the pot. Reduce heat to low and stir in the double cream. Allow to warm through for 2 minutes, ensuring it does not boil.
5. Remove the pot from the heat and discard the bay leaf. Stir in the chopped parsley and lemon juice. Season to taste with salt and pepper before serving.

Nutrition (per serving):
Calories: 622 kcal,
Carbs: 41 g,
Protein: 47 g,
Fat: 25 g