There’s something incredibly cozy about a bowl of soup that feels like a warm hug on a chilly day, and this Creamy Chicken Rice Soup Recipe is exactly that. Creamy, hearty, and packed with tender chicken and wholesome rice, it’s a dish that’ll quickly become a favorite in your home.

A white pot filled with creamy soup showing a rich mix of ingredients in one layer: orange carrot chunks, green beans, light brown shredded chicken pieces, and small pieces of celery, all immersed in a thick, yellowish broth with black specks of herbs. A golden ladle scoops up part of the soup, highlighting the same colorful contents, with bits of fresh green herbs sprinkled on top. The pot is set 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 have a soft spot for chicken soups that aren’t just simple broth and noodles. This Creamy Chicken Rice Soup Recipe feels both nourishing and indulgent without being heavy. It’s got that perfect balance of creamy texture, fresh vegetables, and well-seasoned chicken that just melts in your mouth.

Comfort in Every Spoonful: The rich, velvety broth with tender chicken and chewy brown rice hits the spot every time.
Easy to Make: With simple ingredients and straightforward steps, you’ll have dinner ready without stress.
Flexible and Customizable: You can tweak the veggies, swap in rotisserie chicken, or adjust the creaminess to suit your taste.
Nutritious and Filling: Brown rice, green beans, and spices make it wholesome and keeps you satisfied.

The image shows a close-up of a thick soup filled with shredded light-colored chicken pieces, bright orange carrot chunks, and green beans. The soup has a creamy, light yellow broth with specks of black pepper and herbs. Fresh green parsley leaves are scattered on top, adding a splash of vibrant color. A metal ladle is scooping some soup, showing the mixture of tender chicken, vegetables, and broth inside, all with a slightly glossy texture. The background has a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this soup plays a vital role — from giving you layers of flavor to a satisfying texture that keeps the soup interesting bite after bite. Here’s why I love these specific choices.

Flat lay of a small white ceramic bowl of golden olive oil, a raw boneless skinless chicken thigh with natural texture and color, a few whole brown eggs with clean shells, a pat of unsalted butter on white ceramic plate, a whole yellow onion with papery skin, three fresh celery stalks with vibrant green leaves, three peeled medium carrots showing bright orange flesh, a few garlic cloves unpeeled, a small white ceramic bowl with red pepper flakes, a small white ceramic bowl of uncooked brown rice grains, a small white ceramic bowl of coarse chicken bouillon granules, small white ceramic bowls containing dried parsley, dried basil, dried thyme, dried oregano, ground mustard, paprika, and dried dill arranged symmetrically, a fresh bay leaf, a small white ceramic bowl filled with golden chicken broth, fresh green beans trimmed and cut into one-inch pieces, a small white ceramic bowl of creamy evaporated milk, and a small bunch of fresh parsley with bright green leaves all placed 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: Provides a flavorful base for searing the chicken and sautéing veggies.
Chicken thighs: I prefer thighs here because they stay juicy and tender, but rotisserie chicken works great as a shortcut.
Unsalted butter: Adds richness and helps caramelize the veggies for deeper flavor.
Yellow onion: Sweet and savory, it forms the aromatic backbone of the soup.
Celery: Offers a subtle crunch and fresh earthiness.
Carrots: Bring a natural sweetness that balances the savory broth.
Garlic: Adds a punch of warmth and depth.
Red pepper flakes: Optional, but they add a nice gentle heat that wakes up the flavors.
Brown rice: Nutty and chewy, it holds up better during simmering compared to white rice.
Chicken bouillon: Intensifies the chicken flavor without extra fuss.
Dried herbs and spices: Parsley, basil, thyme, oregano, mustard, paprika, dill — this blend layers complexity and brightness.
Bay leaf: A subtle aromatic that complements the herbs and broth beautifully.
Low-sodium chicken broth: The soup’s liquid base that’s full of savory goodness.
Green beans: Add fresh veggie texture and a pop of color.
Evaporated milk: The secret behind the creamy texture without using heavy cream.
Fresh parsley: Great garnish for a burst of freshness and color.

📝

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

I love that this Creamy Chicken Rice Soup Recipe is so forgiving and easy to adjust. Sometimes I swap in white rice just because it cooks faster, or toss in whatever veggies I have on hand like spinach or peas.

Variation: For a shortcut, shredded rotisserie chicken works wonders and saves a ton of time—just add it at the end!
Dairy-Free: Swap the evaporated milk for coconut milk or extra broth to keep it creamy but dairy-free.
Spice it up: If you like bold flavors, add a bit more red pepper flakes or a dash of smoked paprika for a smoky twist.

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

Step 1: Sear the Chicken for Flavor

Start by heating olive oil in your soup pot over medium-high heat. Season your chicken thighs with salt and pepper (I like about ½ teaspoon each) and sear them until they get that gorgeous golden crust, about 2 minutes per side. This step locks in juices and adds a lovely depth to your broth. Once seared, set the chicken aside but don’t clean out the pot—you want those flavorful bits to stay put.

Step 2: Sauté Vegetables to Build the Base

Reduce the heat to medium-low and melt butter in the leftover chicken drippings. Then crank heat to medium-high and toss in your onions, carrots, and celery. Keep stirring as they soften, scraping up any brown bits stuck to the pan—that’s pure flavor magic right there. This should take around 5 to 7 minutes. Finally, add garlic and optional red pepper flakes, cooking just 30 seconds until fragrant.

Step 3: Combine Flavorful Ingredients and Simmer

Return the chicken to the pot along with the brown rice, chicken bouillon, dried herbs, spices, bay leaf, and the chicken broth. Give everything a good stir to combine, then cover and bring to a boil. Once boiling, lower to a gentle simmer and cook until the chicken is tender enough to shred—usually 12 to 15 minutes. Patience here really pays off for perfect texture.

Step 4: Shred Chicken & Add Green Beans

Carefully remove the chicken and set it on a cutting board to cool just enough to handle. Meanwhile, stir the green beans into the soup and cover again. Let it simmer for another 20-25 minutes, stirring occasionally, until the rice and beans are tender. Then shred your chicken into bite-sized pieces—this is where the real comfort starts coming together.

Step 5: Finish with Creaminess & Seasoning

Remove the pot from heat and gently stir in the evaporated milk and shredded chicken. This gives the soup that luscious creamy texture without overwhelming richness. Taste and adjust salt and pepper if needed. If you prefer a thinner soup, splash in extra broth to loosen things up—you know what feels best for you!

Top Tip

Throughout my many attempts to perfect this soup, I learned a few tricks that take it from good to unforgettable. These are especially helpful if you want that rich flavor without loads of fuss.

Don’t skip searing the chicken: Those browned bits left in the pot add unbeatable depth—you'll thank yourself later.
Brown rice patience: Brown rice takes longer than white rice but gives a nuttier flavor and firmer bite; if you’re in a hurry, white rice is fine, just add it later in cooking.
Add evaporated milk at the end: Heating it too long can cause curdling, so always stir it in off the heat for smooth creaminess.
Season gradually: It’s easy to overdo salt early on, so wait until the finish to do your final tasting and seasoning adjustments.

How to Serve Creamy Chicken Rice Soup Recipe

Creamy Chicken Rice - Serving Suggestion

Garnishes

I always sprinkle fresh chopped parsley on top—it adds a pop of color and a fresh herbal lift to each spoonful. A squeeze of fresh lemon juice on the side also brightens up the creamy broth if you want a little tang.

Side Dishes

Crusty bread or garlic toast is my go-to. I like something that can soak up the creamy broth perfectly. A simple green salad with a light vinaigrette balances out the richness wonderfully.

Creative Ways to Present

For a cozy dinner party, I serve this soup in rustic ramekins or even hollowed-out bread bowls—it makes the meal feel special and inviting. Garnishing with a swirl of cream or a sprinkle of freshly cracked black pepper adds a restaurant-quality touch.

Make Ahead and Storage

Storing Leftovers

I cool the soup completely and store it in airtight containers in the fridge. It keeps beautifully for up to 4 days, and I find the flavors intensify even more overnight. Just give it a good stir before reheating.

Freezing

This soup freezes well, though the texture of the rice softens a bit after thawing. I freeze in portion-sized containers and thaw overnight in the fridge for easy weeknight meals.

Reheating

Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. Add a splash of broth or water if it feels too thick. Avoid microwaving at high power to keep the creaminess from breaking.

Frequently Asked Questions:

Can I use chicken breasts instead of thighs for this soup?

Yes! Chicken breasts work fine, but they cook faster and can dry out more easily, so watch the cooking time closely and avoid overcooking. Searing is recommended but not mandatory.

What can I substitute for evaporated milk?

If you don’t have evaporated milk or want a dairy-free option, you can use full-fat coconut milk, cashew cream, or simply add a bit more chicken broth for a lighter soup.

Can I make this soup in a slow cooker?

Yes, you can! Sear the chicken and sauté the veggies first, then combine all ingredients (except evaporated milk and green beans) in the slow cooker. Cook on low for 4-6 hours. Add green beans in the last 30 minutes, shred chicken before serving, and stir in evaporated milk at the end.

How do I prevent the soup from becoming too thick?

If your soup thickens too much as it cools or after refrigeration, simply add a splash of chicken broth or water while reheating until you reach your desired consistency.

Final Thoughts

This Creamy Chicken Rice Soup Recipe has been a staple in my kitchen for its perfect blend of comfort and flavor. It’s exactly the kind of meal I reach for when I want to feel cared for, with minimal fuss but maximum satisfaction. I truly hope you enjoy making and savoring it as much as I do — it’s like a little bowl of love on any day.