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This Chicken and Rice Soup is a true one-pot meal, with minimal dishes and no extra steps. It comes together in under an hour to make a dinner that’s hearty and satisfying without being too heavy. This recipe uses just a touch of cream to create a smooth and satisfying broth, but I also include tips to leave out the dairy if desired. Recipe includes a how-to video!
An Easy, Hearty One-Pot Dinner Recipe
I’ve got an easy, one-pot meal for you today, and it’s truly perfect for this time of year: the literal best chicken and rice soup.
Simple and hearty with minimal prep and virtually no clean-up, this recipe comes together in under an hour, so you even have time to whip up a batch of biscuits or breadsticks while it cooks!
Today’s recipe combines veggies, spices, chicken, and rice (plus a little bit of cream!) to make a flavorful soup. It’s thicker and slightly creamier than your average chicken soup, but still light enough that it doesn’t feel too rich. It joins the ranks of some of my favorite cold weather dishes, right alongside my popular potato soup and tomato soup.
All of the ingredients are pretty basic and easy to find, if you don’t already have them on hand. Save this one for an especially cold evening, or those inevitable evenings when you or a loved one has a cold–you can thank me later!
What You Need
This is a true one-pot dinner! We’ll cook everything in the same pot; no pre-cooked chicken or pre-cooked rice needed:
- Veggies. A classic mirepoix (carrots, onion, and celery) provides a hearty base for our soup. We’ll also throw in some minced garlic for extra flavor.
- Flour. As part of the roux, flour acts as a thickener in this soup. We add just enough to give the soup body, but not enough to make it super thick. If you can’t do flour, you should be fine to substitute cornstarch, but use half the amount called for!
- Spices. I add thyme, parsley, smoked paprika, salt, and pepper to the flour as it cooks to help bloom the spices and enhance their flavor.The smoked paprika may raise some eyebrows, but trust me! Just a pinch adds a subtle flavor and beautiful depth to the soup (it’s one of the secret spices I use to make my chicken pot pie the literal best, too).
- Chicken broth. I use regular, salted chicken broth. You could use unsalted or low-sodium, but you will probably need to add more salt to the recipe. Always make sure to taste-test your soup before you serve it!
- Chicken. I filmed used chicken breasts in the recipe video, but I also like to use a mix of breasts and boneless chicken thighs, as they add even more flavor to the soup.
- Rice. My preference is wild rice, but white, jasmine, or basmati rice would all work well.
- Cream. You’ll need a very small amount of cream or half and half (anything lower fat may split, so proceed with caution). You can omit this altogether if you want, but I find that it really enhances the flavor and texture of the soup without making it too rich or creamy.
SAM’S TIP: For freshness and added flavor, you can garnish your soup with some fresh parsley or a sprig of thyme.
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Chicken and Rice Soup
- Melt your butter in a large pot or Dutch oven over medium heat. Add the carrots, celery, and onion and sauté until softened.
- Add your garlic and cook briefly, then add flour and stir this until it’s absorbed. Add the spices and cook for a few more seconds, stirring until well-combined.
- Add chicken broth and bring soup to a boil, then add your chicken and rice. Cover and simmer until the chicken and rice are cooked, about 20 minutes. Remove the chicken, shred it, then return it to the pot.
- Reduce the heat to low and stir in your cream. Let the soup simmer a few minutes longer before serving.
Note for leftovers: As the rice sits (overnight or longer), it will continue to absorb the broth and will eventually become mushy. You can always add more water or broth the next day, but keep in mind this will dilute the overall flavor and you may need to add more seasoning as well.
Frequently Asked Questions
Do you cook the rice before adding it to the soup?
You will cook your rice in the soup–do not cook your rice beforehand! Not only does this save you a dish, but it also ensures you don’t lose any flavor and that the soup reaches the proper consistency.
How do I thicken chicken and rice soup?
This soup is designed to be hearty, but not too thick. As it cooks the rice and as it cools, it will thicken significantly, but if you want to make it thicker, you could use a bit more flour when making the roux (another Tablespoon) and reduce the chicken broth slightly (how much really depends on your preference).
How do you keep rice from getting mushy in soup?
You should make sure not to overcook your rice and check it as indicated, but also know that the longer the soup sits, the rice will inevitably get softer.
Enjoy!
Let’s bake together!I’ll be walking you through all the steps in my written recipe andvideobelow! If you try this recipe, be sure to tag me onInstagram, and you can also find me onYouTubeandFacebook.
Chicken and Rice Soup (One Pot Dinner Recipe!)
This chicken and rice soup is a true one-pot meal, with minimal dishes and no extra steps. It comes together in under an hour to make a dinner that's hearty and satisfying without being too heavy.
Recipe includes a how-to video!
5 from 47 votes
Print Pin Rate
Course: Dinner, Soup
Cuisine: American
Prep Time: 20 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 50 minutes minutes
Servings: 6 servings (approximately 1 ½ cups per serving)
Calories: 337kcal
Author: Sam Merritt
Ingredients
- 4 Tablespoons (57 g) unsalted butter
- 1 (140 g) medium yellow onion diced (about 1 cup)
- 3 stalks (105 g) celery leaves removed and chopped (about 1 cup)
- 2 large (130 g) carrots chopped (about 1 cup)
- 1 Tablespoon minced garlic about 3-4 large cloves
- 3 Tablespoons all-purpose flour
- ¾ teaspoon dried thyme
- ½ teaspoon dried parsley
- ½ teaspoon smoked paprika
- ¾ teaspoon table salt plus additional to taste
- ½ teaspoon ground black pepper plus additional to taste
- 5 cups (1.2 L) chicken broth
- 1 lb (453 g) raw boneless skinless chicken breast or a mix of chicken breast and thighs
- 1 cup (180 g) wild rice uncooked
- ⅓ cup (80 ml) heavy cream (see note)
Recommended Equipment
Instructions
Melt butter in a large pot or Dutch oven over medium heat.
4 Tablespoons (57 g) unsalted butter
Add onion, celery, and carrots and cook until softened (about 4-5 minutes).
1 (140 g) medium yellow onion, 3 stalks (105 g) celery, 2 large (130 g) carrots
Add minced garlic and cook until fragrant (about 30 seconds).
1 Tablespoon minced garlic
Sprinkle flour evenly over the pot and stir until flour is absorbed and no lumps remain. Add spices (thyme, parsley, smoked paprika, salt, and pepper) and cook several seconds longer until well-combined.
3 Tablespoons all-purpose flour, ¾ teaspoon dried thyme, ½ teaspoon dried parsley, ½ teaspoon smoked paprika, ¾ teaspoon table salt, ½ teaspoon ground black pepper
Slowly, while stirring, add chicken broth to the pot. Bring to a boil.
5 cups (1.2 L) chicken broth
Add chicken and rice and return to a boil. Cover, reduce heat to a simmer, and cook until the chicken is cooked through and rice is fully cooked (about 20 minutes).
1 lb (453 g) raw boneless skinless chicken breast, 1 cup (180 g) wild rice
Remove chicken from the pot and cut or shred (I prefer to shred). If the rice is not tender yet, let the chicken rest, covered, beside the stovetop and continue to cook the soup, covered, until the rice is cooked through (that way you don’t overcook it). Once the rice is cooked through, return the chicken to the pot.
Reduce heat to low then slowly stir in heavy cream until combined.
⅓ cup (80 ml) heavy cream
Allow to simmer for several minutes before serving warm. Enjoy!
Notes
Rice:
White rice, wild rice, jasmine, or basmati would work well in this recipe. I like to use wild rice. Pre-cooked rice will work in this recipe but the broth will be thinner as the recipe as-written accounts for the fact that the uncooked rice will absorb some of the broth.
Pre-Cooked Chicken
You can use pre-cooked shredded or diced chicken in this recipe instead, simply stir it in before adding the cream and allow it time to properly warm up.
Cream:
You may omit the cream if desired, or substitute half and half. The amount used here does not make for a very rich and creamy soup, but it does add some depth of flavor and a more velvety mouthfeel to the broth.
Storing:
This soup will keep in the refrigerator in an airtight container for up to 3 days. Please note that the rice will become mushy the longer it sits and it will continue to absorb the liquid in the soup. You can always add a splash of water or more chicken broth when reheating but may need to add more salt/pepper as well (taste-test before serving).
Freezing
I generally don’t recommend freezing soups that contain cream as the dairy may split, however this recipe uses a small enough amount that you *may* be able to get away with it. I have not frozen this soup myself, but if you try it please leave a comment and let me know how it thaws for you. You may also leave out the cream and freeze the soup for at least 1 month.
Nutrition
Serving: 1serving | Calories: 337kcal | Carbohydrates: 28g | Protein: 22g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 1120mg | Potassium: 676mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3954IU | Vitamin C: 18mg | Calcium: 50mg | Iron: 2mg
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!
More Cozy Recipes to Try:
- Chicken Tortilla Soup
- French Onion Soup
- Chicken Pot Pie with Biscuits
- White Chicken Chili
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Reader Interactions
Comments
Donna Newell
Love this soup!Reply
Sam
I’m so glad you enjoyed it so much, Donna! 🙂
Reply
Lynn B.
This is my favorite soup; it competes with your Chili (made last night) and Chicken Tortilla Soup with my husband. I have successfully frozen this and defrosted it in the microwave and have had no real issues with the cream separating. Since the cream is the last ingredient added, another suggestion for those who want to freeze would be to freeze the soup BEFORE adding the cream and then add some after defrosting, while heating. That works well for me when I batch cook beef stew. I cook and freeze the meat and sauce/gravy and add freshly boiled carrots and potatoes and add it to the defrosted meat/gravy.Reply
Calista
how long is several minutes? I was thinking around half an hour but wasn’t too sure. I’m making this right now, it smells so good 😃Reply
Sam
Hi Calista! You really only need 3-5 minutes. You just want to make sure the cream has time to warm up. 🙂
Reply
Debbie Mullins
Can you freeze this soup? I’m making it tomorrow 😊
Reply
Sam
Hi Debbie! There’s potential that the cream could separate out upon freezing. 🙁
Reply
Lori
I made this tonight. a couple changes. I love celery leaves and since I only had the heart left it all went in. I had leftover roasted chicken. I removed the skin and crisped that up in my pot ( leaving the fat) then added the veges. I shredded my leftover chicken, but did not add it till I added the cream to warm it up. I didn’t have plain wild rice, but a mix, so used that. I like a little worcestershire. for serving laddie into bowl, sprinkled on crispy skin and fresh chopped parsley. I will make again. thanks for the inspiration.Reply
Sam
I’m so glad you enjoyed it so much, Lori! 🙂
Reply
Lenzi
Hi how many servings does this recipe make
Reply
Sam
6 servings of approximately 1.5 cups each. 🙂
Vicky
I have since remade this receipt multiple times! My grandkids gobble it up before any makes it to the freezer, but it does freeze well. Super easy and DELICIOUS 🙂Reply
Sam
I’m so glad you enjoyed the soup so much, Vicky! 🙂
Reply
Donna Newell
If you use wild rice, it takes about an hour. Love the recipes on this page! They’re all amazing and easy!Reply
Sam
I’m so glad you’ve enjoyed everything so much, Donna! 🙂
Reply
Braden
So good!!!
Reply
Jen
Can this be made without the heavy cream ??? Would it still taste good ?
Reply
Sam
Hi Jen! Yes, absolutely. It will be less creamy and have a bit less depth of flavor, but it will still be so good! You may also substitute almond milk or cashew milk for the cream, if you’re looking for a substitute. I hope that helps!
Reply
Pat
Thank you for suggesting almond or cashew milk. I did want avoid using dairy.
Deborah
This soup is absolutely delicious thank you for sharing. Also l loved the video very clear and concise.Reply
Emily @ Sugar Spun Run
So glad the video was helpful, Deborah! Enjoy the soup 😋
Reply
Krystal
Absolutely delicious! Unbeknowning to me I didn’t have chicken broth so I used turkey stock and I couldn’t tell any difference. I also substituted the heavy cream with evaporated milk (half the calories and the fat) and I think that anyone wanting to freeze the recipe should definitely do that as it will not separate when thawed and reheated. This soup went great paired with homemade cheddar bay biscuits. Thank you so much for sharing your wonderful recipe!Reply
Emily @ Sugar Spun Run
Thanks for letting us know how it went for you, Krystal! Enjoy! 🥰
Caroline Murphy
My husband made the cozy potato soup!
It was FABULOUS!
Perfect for a chilly & rainy day!
The immersion blender tip was absolute Genius!Reply
Janet Gruber
This is a great recipe! One of our favorites. I really enjoy your You Tube channel videos. Enjoyable to watch and a nice variety of recipes. I’ve seen a tool on some other channel’s recipes where they have an adjustable serving scale that automatically changes the amount of each ingredient per the number of servings needed. Would you consider adding that? I like to make larger batches for freezing and it would be helpful. Thank you and happy cooking!Reply
Sam
Hi Janet! I’m so glad you enjoy the videos so much! Unfortunately the tool doesn’t work here since I include metric ingredients. It isn’t capable of scaling both the standard and metric measurements accurately, otherwise I would love to use it. 🙁
Reply
Sam
FREEZES WONDERFULLY even with the cream. Yes, it will separate when it defrosts, but this is no problem. I microwave it and just stir it every minute and it recombines perfectly and isn’t grainy or strange from the dairy (I don’t think there’s enough dairy in it to be a real issue). It’s one of my favorite soups EVER. The only thing I do differently is that I add quite a bit more liquid (6 cups of chicken stock) – it still comes out fairly thick, but is delightful. I’ve loved every recipe I’ve tried here and can’t wait to try more!Reply
Emily @ Sugar Spun Run
Thanks for letting us know how freezing went for you, Sam! We’re so happy the soup is one of your favorites 🥰
Reply
Sarah
I love this! It’s simple and so delicious. I added mushrooms since I had them in my fridge, and used basmati rice. My husband even said it reminded him of a soup his mom used to make when he was a kid. Thank you for this!Reply
Sam
I’m so glad everyone enjoyed it so much, Sarah! 🙂
Reply
Misty
Easy to make! I followed the directions (I used white rice) it thickened up almost like a casserole. The taste was great! Next time I’ll get wild rice and see if it turns out more like a soup.Reply
Sam
I’m so glad you enjoyed it so much, Misty! 🙂
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