If you’re craving something warm, comforting, and super satisfying, this Creamy Chicken and Rice Soup Recipe is exactly what you need. It’s packed with tender chicken, wholesome wild rice, and fresh veggies all swimming in a rich, creamy broth that feels like a hug in a bowl. I absolutely love this soup because it hits that perfect balance between cozy and nourishing, plus it’s easy to make any day of the week. Keep reading, and I’ll share everything you need to make this fan-freaking-tastic recipe right in your own kitchen.

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Why You’ll Love This Recipe

Rich, Creamy Texture: The homemade roux and milk create a velvety broth that’s incredibly satisfying without feeling heavy.
Wholesome Ingredients: Loaded with fresh veggies, lean chicken, and hearty wild rice, this soup is both nourishing and delicious.
Easy to Make: You don’t need any fancy techniques or gadgets, just a bit of patience to let it simmer and develop flavor.
Family Favorite: My family goes crazy for this soup, making it a staple on chilly nights or when we need some comfort food.

A white bowl filled with thick creamy soup showing slices of orange carrots, light green celery, bits of white chicken, and small dark grains, all mixed with chopped green herbs on top. A silver spoon is lifting some soup inside the bowl. There is a piece of toasted bread with a light brown color and a wooden board with slices of pale yellow cheese on the white marbled surface next to the bowl. Another white bowl with the same soup is partly visible in the top right corner, and a grey cloth napkin is placed near the bowl. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Each ingredient plays a crucial role in building the layered flavors and creamy texture that make this Creamy Chicken and Rice Soup Recipe so special. I’ll share a few tips below to help you pick the best versions and achieve great results.

Olive oil: Use a good quality extra virgin olive oil for sautéing to add a mild fruity note.
Yellow onion: This adds sweetness and depth—make sure to dice it small for even cooking.
Garlic cloves: Fresh minced garlic is best for that punch of flavor; pre-minced works in a pinch but use less.
Carrots: Choose firm, fresh carrots and slice evenly to cook through without getting mushy.
Celery: Adds a subtle fresh crunch and balances the sweetness of carrots and onion.
Chicken breast: Skinless, boneless chicken breast cooks quickly and shreds beautifully into the soup.
Bay leaf: Throws in a fragrant herbal note that elevates the broth.
Dried oregano and thyme: These classic herbs complement the chicken and rice perfectly.
Black pepper: Freshly cracked for the best aroma and gentle heat.
Wild rice mix: This nutty, chewy grain adds texture and a wholesome feel; be sure to rinse it before cooking.
Water: The base for simmering your soup; chicken broth can also work if you want more depth.
Butter: For the roux—this gives richness and helps thicken the soup without cream.
All-purpose flour: Combined with butter to create the creamy base without clumps.
Whole milk: Adds creaminess without overpowering the flavor; feel free to swap with half-and-half if you want it richer.
Fresh parsley: Chopped to add a fresh, herby finish right before serving.
Salt: Essential for seasoning—add gradually to avoid over-salting.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how flexible this Creamy Chicken and Rice Soup Recipe is—there are lots of ways to make it your own depending on what you have on hand or your dietary preferences. Don’t hesitate to get creative!

Vegetable Boost: I sometimes toss in chopped zucchini or peas in the last 10 minutes of cooking for extra color and nutrition.
Gluten-Free Version: Swap the all-purpose flour with a gluten-free flour blend or cornstarch to keep it creamy without gluten.
Use Chicken Thighs: For more juicy, tender meat, boneless skinless thighs work wonderfully, just adjust simmer time accordingly.
Dairy-Free Option: Replace whole milk with coconut milk or a creamy non-dairy milk and use oil instead of butter for the roux.

How to Make Creamy Chicken and Rice Soup Recipe

Step 1: Sauté Your Aromatics to Build Flavor

Start by heating olive oil in a large pot over medium heat. While it warms up, dice your onion finely and mince the garlic. Add them to the pot and sauté for about 5 minutes until the onions become translucent and soften. This step is where the base flavors develop, so don’t rush it! If you toss in the garlic too soon and overcook it, it can turn bitter, so wait until the onion is a bit tender before adding the garlic.

Step 2: Add Carrots and Celery and Let Them Soften

While the aromatics are sautéing, slice your carrots and celery evenly. Add them to the pot and cook for another 5 minutes, stirring occasionally. The veggies will start to release their flavor and soften, creating a beautiful foundation for the soup. I like to keep them slightly crisp so they don’t turn to mush later, but if you prefer them softer, just cook a bit longer.

Step 3: Simmer Chicken, Rice, and Herbs

Next, add the whole chicken breasts, bay leaf, oregano, thyme, freshly cracked black pepper, wild rice, and 6 cups of water to your pot. Resist the urge to add salt yet—that’ll come later once flavors have melded. Bring everything to a boil over medium-high heat, then reduce the heat to low and let it simmer gently for about an hour. This slow simmer is crucial because it allows the rice to cook perfectly and the chicken to become tender enough to shred easily. Don’t rush this part—good things take time!

Step 4: Prepare the Creamy Roux Mixture

Near the end of the simmer, melt butter in a small pot over medium heat. Once melted, whisk in the flour and continue cooking for two minutes to form a smooth roux. This helps thicken your soup while adding a subtle, toasty flavor. Slowly whisk in the milk, stirring constantly to prevent lumps, and bring it up to a gentle simmer. Once it starts to thicken slightly, remove from heat. This method creates that beautiful, creamy texture you’ll love about this soup.

Step 5: Shred Chicken, Add Cream, and Season

Carefully fish out the chicken breasts and shred them with two forks right in the pot—this makes it simple and tidy. Toss in the chopped fresh parsley for a bright, vibrant finish, then stir in your creamy milk mixture. Now’s the time to add salt little by little and taste as you go—about 1-2 teaspoons usually does the trick. I also like to add a pinch more black pepper here for a gentle kick. Serve your soup hot and enjoy every comforting spoonful!

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Pro Tips for Making Creamy Chicken and Rice Soup Recipe

Take Your Time with Simmering: I learned that letting the soup simmer gently develops deeper flavor and tender chicken, so don’t rush to fluff it up too soon.
Whisk Roux Continually: When making the roux, keep whisking to avoid lumps and ensure the flour cooks fully for a smooth, creamy broth.
Rinse the Wild Rice: This little step helps remove excess starch and prevents the rice from sticking or clumping in the soup.
Add Salt Gradually: Adding salt after simmering helps avoid making the soup too salty since the rice and chicken absorb flavors as they cook.

How to Serve Creamy Chicken and Rice Soup Recipe

A large white pot filled with a creamy soup that has visible slices of orange carrots, small green herbs, thin white noodles, and bits of wild rice. The soup has a light beige color with black pepper sprinkled on top, and the edges of the pot show some browned soup residue. The pot is set on a white marbled surface, and the pot handles are light green. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

For garnishes, I love topping this soup with a sprinkle of freshly chopped parsley and a few grinds of black pepper to brighten the flavors. Sometimes, I add a little shredded sharp cheddar or a dollop of sour cream for extra indulgence. A squeeze of fresh lemon juice can also add a lovely zing that lifts the creamy broth beautifully.

Side Dishes

This soup pairs wonderfully with a crusty baguette or warm dinner rolls—you’ll want something to soak up every last bit of that creamy broth! A simple green salad with vinaigrette on the side adds freshness and crunch, balancing the richness of the soup perfectly.

Creative Ways to Present

For a cozy dinner party, I like to serve the soup in rustic mugs or small bowls placed on wooden boards with a sprig of fresh herbs. You can also float a rosemary sprig or a small toasted crouton on top for a beautiful finishing touch. A drizzle of chili oil gives a festive hint of warmth if you want to spice things up.

Make Ahead and Storage

Storing Leftovers

I always store leftovers in airtight containers in the fridge for up to 3-4 days. The soup actually tastes better the next day after the flavors meld more deeply. Just give it a good stir before reheating because the rice can settle at the bottom.

Freezing

Freezing this soup works well, but I recommend freezing separately from the milk roux mixture if possible to preserve the creaminess after thawing. Once thawed, reheat the broth and then stir in the prepared milk mixture for best texture. I discovered this trick after trial and error, and it keeps the soup smooth and delicious.

Reheating

When reheating, do so gently over medium-low heat, stirring frequently to prevent scorching. If the soup thickens too much, add a splash of water or milk to loosen the consistency. Microwave reheating works fine if you stir every 30 seconds or so to warm evenly.

FAQs

Can I use brown rice instead of wild rice in this soup?

Absolutely! You can substitute brown rice, but keep in mind it may slightly alter the cooking time and texture. Brown rice typically takes less time to cook than wild rice, so check for doneness and adjust simmering accordingly to avoid mushy rice.
Is this soup recipe suitable for meal prep?

Yes! This Creamy Chicken and Rice Soup Recipe is perfect for meal prep. It reheats well and can be portioned into containers for quick lunches or dinners. Just remember to store it properly and stir well when reheating.
Can I make this soup dairy-free?

Definitely! Swap the whole milk for unsweetened coconut milk or your favorite plant-based milk, and replace butter with olive oil or a dairy-free margarine. The soup will still be creamy and delicious!
How do I thicken the soup if it’s too watery?

If your soup feels too thin, you can whisk a little more flour mixed with cold milk to create an extra roux and stir it in while heating gently. Alternatively, letting it simmer uncovered for 10-15 minutes will reduce the liquid and thicken the soup naturally.

Final Thoughts

Honestly, this Creamy Chicken and Rice Soup Recipe has become one of my go-to comfort meals, especially as the weather gets cooler. It’s so rewarding to make from scratch and watch the flavors develop into something rich and cozy. I hope you enjoy making it as much as I do—and that it becomes a staple in your kitchen and your family’s favorites too. Give it a try on your next soup night, and don’t forget to savor every creamy, tender bite!