Creamy Chicken and Rice Soup – A comforting, creamy chicken and rice soup that’s simple to prepare on the stove and easily adapted for a slow cooker or Instant Pot.
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Creamy Chicken and Rice Soup Ingredients
- chicken broth
- boneless, skinless chicken breast
- avocado oil
- celery
- carrots
- kosher salt
- pepper
- garlic powder
- onion powder
- rice seasoning mix (optional)
- flour
- heavy cream
- milk
- long grain/wild rice mix
How to Make Chicken Wild Rice Soup
Full ingredient amounts and exact measurements are shown in the recipe card below.
- Season the chicken on both sides with kosher salt and pepper.
- Heat avocado oil in a large, heavy-bottomed skillet until shimmering. Sear the chicken briefly on both sides to develop color; you are not cooking it through in the skillet.
- Transfer the seared chicken to a deep pot and pour in chicken broth to cover. Bring to a boil over high heat, then reduce to a simmer.
- In the skillet used for searing, sauté the chopped celery and carrots over medium heat. Stir in garlic powder, onion powder, dried oregano, and dried parsley. If your rice mix includes a seasoning packet, you may add it at this stage.
- When the vegetables begin to soften, sprinkle in the flour and stir to combine. Cook for about 1 minute to remove the raw flour taste.
- Slowly pour in the heavy cream while stirring, allowing the mixture to thicken. Once incorporated, add the milk and continue stirring until smooth.
- Cook the vegetable and cream mixture, stirring frequently, until it reaches a thicker consistency.
- Remove the chicken from the simmering 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 mixture into the pot with the chicken, broth, and rice. Simmer about 15 minutes, or until the rice is tender but not mushy.
- Ladle into bowls and serve with crackers and a sprinkle of fresh parsley or extra oregano if desired.
Recipe Substitutions
- Choose boneless, skinless chicken breast and trim any visible fat to reduce calories.
- Use a lower-calorie rice mix or a reduced-sodium option to control points and sodium.
- For a lighter version, replace heavy cream with fat-free half-and-half or use only milk. The texture will be slightly lighter but still satisfying.
Tips for Success
- If your rice mix includes a seasoning packet, it enhances flavor but is optional.
- Salt cautiously. The seared chicken, the skillet drippings and store-bought broth often add enough salt. Taste the finished soup before adding more.
- To avoid mushy rice, add it later in the cooking process and simmer only until tender.
- To deepen flavor, sear chicken and vegetables well before combining them with broth.
Storing and Reheating
To store: Cool soup to room temperature, then refrigerate in an airtight container for up to 3 days.
To freeze: Once cooled, transfer to a freezer-safe, airtight container and freeze 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.
Chicken Wild Rice Soup FAQs
Yes. If using rotisserie chicken, skip searing and simmering the raw chicken. Add shredded rotisserie chicken when you add the rice so it warms through without overcooking.
No. The rice cooks directly in the broth, which concentrates flavor and keeps cleanup simple.
Yes — using only milk works, though heavy cream adds a richer, silkier texture. For a lighter option, use fat-free half-and-half.
This recipe thickens the soup by making a simple roux with flour and then adding heavy cream and milk. The roux combined with dairy creates a creamy consistency.
Add the rice later in the cooking process and simmer only until tender. Choosing a long-grain or wild rice blend also helps maintain texture.
Add richness with cream or half-and-half, searing ingredients to develop flavor, and using aromatic herbs and seasonings. A well-made broth also enhances depth.
More like this Old Fashioned Chicken Rice Soup
- 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 your chicken on both sides with salt and pepper.
- Heat avocado oil in a large heavy-bottomed skillet until shimmering; sear the chicken briefly on both sides to brown the exterior.
- Place seared chicken in a deep pot and add chicken broth to cover. Bring to a boil, then reduce to a simmer.
- In the skillet, sauté celery and carrots over medium heat. Add garlic powder, onion powder, oregano, and parsley. If using a rice seasoning packet, add it now.
- When vegetables soften, stir in the flour and cook about 1 minute.
- Slowly add heavy cream, stirring until it thickens, then add the milk and combine.
- Cook, stirring frequently, until the mixture thickens.
- Remove chicken from the broth, shred or dice it, and return it to the pot.
- Add rice to the pot with the chicken and broth.
- Stir the thickened vegetable mixture into the pot and simmer about 15 minutes, until the rice is tender.
- Serve with crackers and garnish with fresh parsley and oregano if desired.
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.