The welcome hug of a bowl of soup is hard to beat, especially when it’s rich, flavorful, and soothing. This Creamy Chicken Rice Soup Recipe strikes the perfect balance between hearty and comforting—creamy but not heavy, with tender chicken and wholesome brown rice in every spoonful. It quickly became my go-to for cozy nights at home.

A large white pot filled with creamy chicken and vegetable soup shows several layers: a smooth, yellowish creamy broth speckled with black pepper and herbs forms the base layer; chunks of tender white chicken pieces and bright orange carrot cubes spread evenly throughout; deep green beans and lighter green celery pieces add color and texture; finely chopped parsley sprinkled on top offers a fresh green contrast. A bronze ladle in the center scoops up a portion of the soup, highlighting the mix of vegetables, chicken, and creamy broth. The pot sits on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Chicken Rice Soup Recipe
Top Tip
How to Serve Creamy Chicken Rice Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Chicken Rice Soup Recipe

Why You'll Love This Recipe

I can't tell you how many times I've leaned on this Creamy Chicken Rice Soup Recipe to warm up my evenings and satisfy hungry appetites. It’s one of those dishes that feels like a comforting classic but has its own little twists that make every bowl feel special.

Ultimate Comfort Food: Creamy and soothing, it feels like a big, warm hug to your taste buds.
Wholesome Ingredients: Brown rice and tender chicken give you a filling, nutritious meal in one bowl.
Easy to Customize: You can swap in rotisserie chicken or tweak spices to fit your mood.
Hands-On Yet Simple: The step-by-step process is straightforward—even for cooks who don’t usually tackle soups.

A close-up view of a ladle full of creamy chicken and vegetable soup lifted above the pot with the soup visible beneath; the soup contains light brown shredded chicken pieces, bright orange carrot chunks, green beans, small bits of herbs, and rice in a thick, light golden broth. The ladle is metal with a slightly rustic look, and the soup has a moist, rich texture with fresh parsley sprinkled on top, enhancing the color contrast. The background is a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this soup plays its part to create a harmonious, homey flavor. From searing the chicken to layering herbs and veggies, each component adds depth without fuss. Here’s why I chose these staples and my tips for picking the best versions.

Flat lay of a raw boneless skinless chicken thigh with natural pinkish tones and slight marbling, a small white ceramic bowl of golden olive oil, a small white ceramic bowl of unsalted butter cubes, a whole yellow onion with smooth bright skin, three fresh celery stalks crisp and green, two medium peeled carrots with vibrant orange color, several whole garlic cloves with papery skin, a few deep green sprigs of fresh parsley, a small white ceramic bowl filled with light brown uncooked brown rice grains, a small white ceramic bowl holding fine reddish paprika powder, a small white ceramic bowl of dried mixed herbs including parsley, basil, thyme, and oregano, a single fresh bay leaf with glossy green surface, a small white ceramic bowl containing coarse granulated chicken bouillon powder, a small white ceramic bowl of trimmed chopped green beans, a small white ceramic bowl of creamy off-white evaporated milk, two whole brown eggs with smooth clean shells placed nearby, freshly ground black peppercorns scattered naturally, all ingredients arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Olive oil: Adds a subtle fruity base and helps sear the chicken for those golden, savory bits.
Boneless skinless chicken thighs: They stay juicy and tender, which makes shredding easier and keeps the soup flavorful.
Unsalted butter: Richness for sautéing veggies that gives a smooth backdrop without overpowering.
Yellow onion: Adds natural sweetness once cooked, balancing the savory broth.
Celery: Brings fresh crunch and aromatic depth to the soup.
Carrots: Their natural sweetness complements the spices beautifully and brightens up the bowl.
Garlic: Just a few cloves go a long way in adding warmth and complexity.
Red pepper flakes (optional): I love the tiny kick they give—feel free to skip if you prefer milder flavors.
Brown rice: Adds nuttiness and keeps the soup hearty without getting mushy when cooked right.
Chicken bouillon: An umami powerhouse that boosts the broth’s savory notes.
Herbs (parsley, basil, thyme, oregano, dill): Give layers of fragrance that elevate the soup beyond basic chicken broth.
Ground mustard & paprika: These subtle spices add a little zing and complexity.
Bay leaf: Essential for that slow-developed background flavor.
Low-sodium chicken broth: The soul of the soup, and keeping it low-sodium lets you control the seasoning better.
Green beans: I like the fresh pop—they add texture and nutrition without overpowering.
Evaporated milk: The real secret to creaminess without heaviness—you won’t miss the cream or flour thickener here!
Fresh parsley (optional): A bright, fresh garnish that lifts the dish fun and flavorful.

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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.

Make It Your Way

One of the best things about this Creamy Chicken Rice Soup Recipe is how easily it adapts. Over time, I’ve personalized it depending on what I have in my fridge or my mood — and you can too! It’s totally forgiving and rewarding to tweak.

Variation: When I'm short on time, I love tossing in shredded rotisserie chicken—saves me the searing step and still tastes amazing.
Swap the rice: White rice cooks faster if you're pressed for time, but keep an eye on it so it doesn’t break down and cloud the soup.
Veggie boost: Sometimes I add mushrooms or kale to up the nutrition and texture—try what you like!
Dairy-free option: Just swap evaporated milk for more broth or coconut milk to keep it creamy without dairy.

Step-by-Step: How I Make Creamy Chicken Rice Soup Recipe

Step 1: Sear the Chicken for Maximum Flavor

Heat the olive oil in a large Dutch oven over medium-high heat. I pat the chicken thighs dry first—it’s a simple trick to get that beautiful golden crust without steaming. Season both sides with salt and pepper, then sear them until golden, about 2 minutes per side. Remove the chicken but don’t clean the pot—you want to keep that flavorful brown crust for the veggies!

Step 2: Sauté the Vegetables in Butter and Chicken Drippings

Add the butter to the pan and melt it gently with the leftover drippings. Turn the heat to medium-high, then toss in onions, carrots, and celery. Stir frequently and cook until the onions soften and the veggies start to get tender and golden—around 5 to 7 minutes. Don’t rush this; scraping the bottom of the pot with your spoon lets you lift flavorful browned bits right into the soup. Add garlic and red pepper flakes last, cooking just 30 seconds so they don’t burn.

Step 3: Build the Soup Base

Return the chicken to the pot along with the brown rice, chicken bouillon, all the dried herbs and spices, and chicken broth. Give everything a gentle stir, cover, and bring it just to a boil. Then lower the heat so it simmers gently. This slow simmer will let the chicken cook right inside, infusing the broth and softening the rice perfectly.

Step 4: Shred the Chicken & Cook the Veggies

After about 12-15 minutes, your chicken should be tender enough to shred. Take it out carefully, let it cool a bit, then shred into bite-sized pieces. Meanwhile, toss in the green beans to simmer with the soup and rice. This adds a fresh bite and wonderful color. Keep it covered and gently simmer for 20-25 minutes until your rice is perfectly tender—not mushy.

Step 5: Make it Creamy & Finish Up

Remove the pot from heat and stir in the evaporated milk—this is your magic ingredient for creamy texture without the heaviness of cream or flour. Add the shredded chicken back in and stir. Taste and adjust salt and pepper as needed. If the soup feels too thick, a splash more broth will loosen it up beautifully.

Top Tip

Through years of making this soup, I’ve learned some tricks that really make a difference. Whether you’re new or seasoned in soup-making, these tips help the soup shine every time:

Pat the Chicken Dry: Avoids steaming and helps develop that flavorful golden crust when searing.
Don’t Skip the Sauté: Cooking onions, carrots, and celery till tender and caramelized builds rich depth your broth can’t get from broth alone.
Simmer Gently: Keep the heat low after boiling so rice cooks slowly without breaking down and turning the soup mushy.
Use Evaporated Milk: Adds creaminess with fewer calories than cream and won’t curdle if you stir it in off the heat.

How to Serve Creamy Chicken Rice Soup Recipe

creamy chicken soup - Serving Suggestion

Garnishes

I love sprinkling fresh chopped parsley on top—it adds a bright pop of color and freshness. A little cracked black pepper or a drizzle of good olive oil can also take it to the next level. Sometimes, I finish with a squeeze of lemon juice to brighten the creaminess.

Side Dishes

A crusty baguette or some warm buttered rolls make perfect companions for dipping. When I want something lighter, a crisp green salad offers a refreshing contrast to the hearty soup.

Creative Ways to Present

For a cozy dinner party, I like to ladle the soup into warmed bowls and scatter toasted pine nuts and a dollop of sour cream on top. You can even serve it in hollowed-out bread bowls for a rustic touch that always feels fancy.

Make Ahead and Storage

Storing Leftovers

I store leftover soup in airtight containers in the fridge and always label them with the date. It keeps well for about 3-4 days. When I reheat, I do it gently on the stove with a splash of broth or water to loosen the texture.

Freezing

Freezing works great if you leave out the evaporated milk—add that fresh after thawing to keep the creaminess intact. I freeze the soup in individual portions, so it’s easy to grab and go for busy days.

Reheating

Reheat slowly over low heat with gentle stirring. When warming leftovers, I always add a little extra broth or water and stir in the evaporated milk only once the soup is hot to avoid curdling.

Frequently Asked Questions:

Can I use chicken breasts instead of thighs?

Yes! You can substitute chicken breasts, but they tend to cook a bit faster and can dry out if overcooked. I recommend searing them just like thighs, and then simmering until tender, checking earlier than stated in the recipe.

What if I want to use white rice instead of brown rice?

White rice can be used but cooks faster than brown rice, so add it later in the cooking process (about halfway through the simmer). This helps prevent it from getting mushy or breaking down too much.

Can I make this soup in a slow cooker?

Absolutely! You can sear the chicken and sauté the veggies first, then combine all ingredients (except evaporated milk) in the slow cooker. Cook on low for 4-6 hours. Add the evaporated milk and shredded chicken at the end before serving.

How can I make this soup dairy-free?

To make this soup dairy-free, simply omit the evaporated milk and substitute with full chicken broth or a coconut milk alternative. The soup will still be creamy and flavorful without the dairy.

Final Thoughts

This Creamy Chicken Rice Soup Recipe has become one of those little kitchen treasures I reach for again and again. It’s balanced, approachable, and comforting in all the ways we hope soup will be. I truly think you’ll enjoy making it as much as I do—plus, it’s the kind of meal that invites you to slow down, savor, and share. So warm up a pot and enjoy every spoonful with people you love.