When the world feels a little too fast or cold, you just need the hug-in-a-bowl feeling only a great soup can give you. Forget those boring, watery broths; we are talking real comfort here. This recipe for Creamy White Chicken Rice Soup is my absolute go-to when I need dinner on the table fast but want it to taste like I’ve been simmering it all day. Seriously, it comes together quicker than running to the store! I remember making this batch after I totaled my car a few years back; it was the first thing I could manage to cook, and it instantly made everything feel okay again. It’s so simple, yet unbelievably creamy and satisfying.
Why This Creamy White Chicken Rice Soup Recipe Stands Out
I know—there are a million chicken and rice soup recipes out there, but honestly, this one nails the trifecta every single time. It’s about what it *doesn’t* require. You won’t need to wait hours for flavor development, and you certainly won’t need complicated instructions.
- It’s incredibly fast! Total time is right around 30 minutes, which is a lifesaver on busy weeknights.
- It’s pure comfort, relying on simple pantry staples to create that luscious, thick texture everyone craves.
- It’s a true, one-pot stovetop wonder. Less cleanup means more time spent digging into the bowl!
If you love quick meals that taste like they took effort, this is a winner. For another great, healthy option, you should check out my anti-inflammatory cauliflower chicken soup when you need something lighter!
Gathering Your Ingredients for Creamy White Chicken Rice Soup
You truly only need a handful of humble things for this soup, which is part of why it’s such a reliable recipe to have in your back pocket. I tried to keep this *Creamy White Chicken Rice Soup* as straightforward as possible, which means no weird vegetables or hard-to-find spices. You’ll want to make sure you have six cups of good chicken broth ready to go—this is the body of our soup, so use one you actually like the taste of.
Next, we need that protein and starch punch. Make sure you have one cup of cooked and shredded chicken breast waiting on the counter; having that prepped ahead of time saves so much time! We’re using half a cup of uncooked white rice, so remember that rice needs time to soften up, which is why we add it early. And for the signature creaminess? That comes from half a cup of heavy cream, which we always add right at the very end. You’ll also need just a little butter and flour to make our base smooth, plus the salt and pepper to make everything pop. If you are looking for another easy comfort soup idea, my crockpot chicken noodle soup is fantastic.
Step-by-Step Instructions for Creamy White Chicken Rice Soup
Okay, now for the fun part! Don’t let the word “roux” scare you, because honestly, this is easier than making toast. We aren’t building a fancy sauce here; we’re just setting the stage for the silkiest soup texture you can imagine. This is why this stovetop recipe works so well—it moves fast when you need it to! If you love the idea of hands-off chicken soup, you might also want to check out what I do for slow cooker chicken wild rice soup.
Creating the Base Roux for Creamy White Chicken Rice Soup
First things first, you need your medium pot over medium heat—no scorching allowed! Drop in your two tablespoons of unsalted butter and let it melt until it’s foamy. Then, right away, you whisk in that quarter cup of flour. You have to keep stirring constantly for a solid minute; this step cooks out the raw flour taste. This little cooked flour and butter mixture, our roux, is the secret sauce that ensures this soup is super creamy, not thin and watery.
Simmering the Rice in the Creamy White Chicken Rice Soup Broth
Once that roux is fragrant, you have to get the broth in there, and you need to whisk like you mean it! Gradually pour in the six cups of chicken broth, whisking constantly until there are absolutely zero lumps. See how smooth that is now? Great! Now toss in your half cup of uncooked white rice. Bring the whole pot up to a nice boil, but immediately reduce the heat way down to a simmer. Let that rice cook gently for about 15 minutes until it looks perfectly tender. Just make sure to give it a stir every so often so that rice doesn’t grab onto the bottom of your pot.
Finishing Touches for the Creamy White Chicken Rice Soup
When the rice is soft, stir in your shredded chicken, followed by the salt and pepper to taste. Let that heat through for just two more minutes so the chicken warms up nicely. Now, listen closely: this is crucial for the best texture. You *must* take the whole pot completely off the heat before you add the heavy cream. Slowly pour in that half cup of cream while stirring gently. Adding the cream while it’s boiling can make it break or look curdled. Once it’s mixed in, you’re done! Dinner is ready in under thirty minutes. For something completely different but equally delicious, take a look at my recipe for four-ingredient seafood bisque!
Tips for Perfect Creamy White Chicken Rice Soup
Even though this recipe is super simple, I’ve picked up a few tricks over the years to make sure it comes out exactly right every time. The biggest question I always get is about the rice timing, especially if you’re in a real rush. If you decide to use leftover cooked rice instead of raw, don’t just dump it in at the beginning!
If you use cooked rice, you need to wait until the broth and flour have been whisked together until smooth and *then* add the chicken and seasoning at the very end. The raw rice needs that 15 minutes of simmering time to actually cook and soften up in the broth. If you add cooked rice too early, it turns to absolute mush—and nobody wants that gummy texture in their wonderful chicken rice dish!
As for thickness, the recipe calls for a quarter cup of flour, which gives you a lovely, medium soup consistency. If you happen to like yours really thick, almost like a chowder, just use a couple of extra teaspoons of flour when you make your roux in the beginning. Trust me, a little extra flour builds a much heartier bowl!
Variations on Creamy White Chicken Rice Soup
This soup base is so robust, it begs you to play around with it once you master the roux technique. I love making little adjustments depending on what I have leftover from the week before. The goal is always to keep that luscious, creamy mouthfeel, so we stick to additions that won’t break the dairy or mess up the rice structure.
If you’re looking to sneak in some extra veggies—and who isn’t?—you can absolutely toss in finely diced celery and carrots right along with that raw rice in step four. They just need that 15-minute simmer alongside the rice to soften up perfectly. Make sure they are diced small, though; we don’t want big, crunchy surprises in this smooth soup!
For herbs, dried thyme is just magical here. About half a teaspoon mixed in with the salt and pepper brings a wonderful earthy note right into the chicken flavor. If you have fresh parsley, wait until you serve it, then sprinkle a tiny bit over the top for color and freshness. It wakes the whole thing up! Honestly, if you want another slightly different but healthy chicken soup, you have to try my recipe for anti-inflammatory cauliflower chicken soup next week. It’s proof that comfort doesn’t always have to lean on heavy cream!
Serving Suggestions for Your Creamy White Chicken Rice Soup
This soup is so rich all on its own, but honestly, a few additions can take it from a great dinner to an absolute feast. My favorite way to serve it is with something that just begs to be dipped right into that creamy broth. You absolutely must have some fantastic crusty bread on hand; that hard crust soaking up all that flavor is heavenly.
If you’re watching carbs a little, or just want something fresh alongside, a simple side salad with a bright vinaigrette cuts through the richness perfectly. Or, for a double dose of cozy carbs, serve it alongside my recipe for fluffy dinner rolls. Seriously, don’t skip the dipping!
Storing and Reheating Leftover Creamy White Chicken Rice Soup
The best part about a good soup? Leftovers! This creamy delight stores wonderfully, but you might notice it gets pretty thick overnight in the fridge because that rice soaks up all that lovely liquid. Don’t panic when you pull it out! If it’s too stiff, just add a splash or two of extra chicken broth or even just water while you’re reheating it on the stove. Heat it slowly over medium-low heat, stirring often, until it’s nice and warm all the way through. It keeps well in an airtight container for about three or four days, making it perfect for quick lunches!
Frequently Asked Questions About Creamy White Chicken Rice Soup
It’s funny how even the simplest recipes spark the most questions! You guys are clearly dedicated to making this Creamy White Chicken Rice Soup absolutely perfect for your dinner table. I’ve gathered the ones I hear most often after people try this cozy comfort food for the first time. Let’s clear up a few sticking points!
If you’re looking to make this a gluten-free meal, you might need to adjust the thickening agent, but lucky for us, flour is an easy swap sometimes! If you want some other easy gluten-free ideas, check out my guide on quick gluten-free dinners.
Can I use leftover cooked rice instead of uncooked rice in this Creamy White Chicken Rice Soup?
Oh yes, absolutely you can! That’s the beauty of flexibility here. If you’re using leftover cooked rice, you skip adding it during the simmering phase. You stir that cooked goodness in right at the end, just before you add the chicken and seasoning, so it just heats up without exploding into mush.
How do I make this soup thicker or thinner?
The flour in the roux is what gives us that fantastic thickness, so if you want it even heartier, just add another half teaspoon of flour when you melt the butter next time. See how it feels? If it’s too thick after cooling down, don’t stress! Just ladle in a bit more warm chicken broth while reheating until you hit that perfect, soupy consistency you love.
Nutritional Estimates for Creamy White Chicken Rice Soup
Now, I always tell people not to sweat the skinny details when it comes to comfort food, but sometimes you just want to know what’s in the bowl! Based on how I wrote this recipe, you’re looking at about 380 calories per serving, with a surprisingly good 28 grams of protein. That’s solid fuel for a chilly evening!
Remember, these figures are just estimates based on standard ingredients, so if you use extra-rich cream, your fat content will creep up slightly. But for a creamy soup, that’s a pretty decent trade-off for all that wonderful flavor, right? Enjoy every spoonful!
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Creamy White Chicken Rice Soup
- Total Time: 30 min
- Yield: 4 servings 1x
- Diet: Low Fat
Description
A simple recipe for a comforting, creamy soup featuring chicken and rice.
Ingredients
- 6 cups chicken broth
- 1 cup cooked, shredded chicken breast
- 1/2 cup white rice, uncooked
- 1/2 cup heavy cream
- 1/4 cup all-purpose flour
- 2 tablespoons unsalted butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Melt butter in a large pot over medium heat.
- Whisk in flour and cook for one minute, stirring constantly.
- Gradually whisk in chicken broth until smooth.
- Add uncooked rice and bring the mixture to a boil. Reduce heat and simmer for 15 minutes, or until rice is tender.
- Stir in shredded chicken, salt, and pepper. Heat through for 2 minutes.
- Remove the pot from the heat. Slowly stir in heavy cream.
- Serve hot.
Notes
- For a thicker soup, increase the amount of flour slightly.
- You can substitute leftover cooked rice for uncooked rice; add it in step 4 after the broth has thickened.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 3
- Sodium: 750
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0.5
- Carbohydrates: 28
- Fiber: 1
- Protein: 28
- Cholesterol: 85
Keywords: creamy chicken soup, white chicken rice soup, comfort food, easy soup recipe