Creamy Chicken Rice Soup
Creamy chicken rice soup is hearty and flavorful. Delicious any time of year but perfect on a chilly winter night!
This creamy chicken rice soup is so perfect for the cooler weather outside. And it really couldn’t be any easier to prepare.
I always have cooked chicken in my freezer that is perfect for recipes like this soup. Rotisserie chicken would work fine, too.
If you don’t happen to have cooked chicken, you can still make this soup. Simply poach chicken in some of the broth. When it’s done, remove the chicken from the broth, and shred it.
This chicken soup is simple with onions, carrots, and celery. You could add corn or peas, or another vegetable of your choice.
Use a package of Rice-a-Roni or Near East Long Grain and Wild Rice to make this delicious soup. You can use the seasoning packet that comes with it because it adds a nice flavor. If you like thicker soups, add an additional 1/4 to 1/3 cup of long grain white rice.
To make the soup creamy, you’ll prepare a white sauce. It’s really easy: simply melt butter, add some flour for thickening, and stir in milk. Cook and stir until the mixture comes to a boil. You’ll add that to the soup and it’s so good!
It’s delicious! I’ve made this soup many times and it’s a crowd pleaser. It’s simple, hearty, and satisfying. My mom loves to make it, too, it’s one of my dad’s favorite soups. You can make it on the stove, and keep it warm in your crockpot to serve later.
Making a meal to bring to a family? This one is perfect for new moms or to bring to a potluck soup supper.
Try it today, you won’t be disappointed!
Looking for more chicken soup recipes?
Chicken soup is good for the soul, right? And home cooked soup is a good way to show you care. Try:
Creamy Chicken Rice Soup
Creamy chicken rice soup is hearty and flavorful. Delicious any time of year but perfect on a chilly winter night!
Ingredients
- 1 teaspoon olive oil
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup diced onions
- salt and pepper to taste
- 4 cups chicken stock or broth
- 2 cups water
- 1 package Long Grain Wild Rice Rice-a-Roni or Near East Brand (WITH seasoning packet)
- 1/2 cup all-purpose flour
- 1/4 cup butter
- 2 cups milk
- 4 cups cooked, shredded chicken (thighs or breasts), or more, if desired
Instructions
- In a large saucepan or Dutch oven, heat olive oil over medium-high heat. Add carrots, celery, and onion and sauté until slightly softened and onions begin to look transparent.
- Add broth, additional 2 cups water, rice, and the seasoning packet that is included with the rice. Stir and bring to a simmer. Reduce heat to low and simmer for at least 30 minutes (or whatever is recommended on the package of rice).
- In a separate small pan, melt butter. Stir in flour and salt and pepper. Slowly add milk, whisking to eliminate clumps. Heat and stir until mixture thickens. Stir into the soup.
- Add cooked chicken and cook over low heat until heated through (10-15 minutes).
Notes
- Add an extra 1/4 cup of long grain white rice, if desired.
Nutrition Information:
Yield: 8 Serving Size: 1 bowlAmount Per Serving: Calories: 354Total Fat: 15gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 74mgSodium: 479mgCarbohydrates: 30gFiber: 2gSugar: 5gProtein: 25g
RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.
Disclosure: I was sent free products to review. However, all opinions expressed in this post are, as always, 100% my own. I was not compensated for this post other than the free products.
17 Comments on “Creamy Chicken Rice Soup”
I would love to try roasted chicken demi-glace. It’s just about winter time and I love to make hearty chicken stews and soups all winter long!
I would love to try the stock IN THIS SOUP. its been a while since i’ve tried to make a soup, and this one looks great…
Rachel–
Love the soup recipe! Thanks for reviewing our products–we’re delighted you liked them. Stay in touch!
Hi Rachel! You know I love your blog and this soup looks so perfect a cold fall day. Really creamy and comforting. I subscribe by email and would love to use these packets in my split pea soup!
its ironic that you ask what we would use this for. I have been on the search for a copy cat recipe of cream of chicken and wild rice. I am in love with Panera’s so I would probably try your version!
It was really thick–not much broth, and I mostly just gave her the solids (rice, veggies, chicken). But she really does eat most anything! It’s great!
I love that you made this on the stove top. Perfect for any night. Now I want some!! :)
This recipe looks awesome! I love a good soup recipe…especially one that my husband will eat. Now I can make this and if he complains, I’m totally telling him that your husband liked it!
This sounds delicious and hearty. I love soups, I’ve been practically living on them lately. I love the flavors in this one!
Yummy looking soup! The weather is about to change drastically and this would be the perfect thing to keep us warm. I love how these are packaged. Very cool!
What a great soup!! I love chicken and wild rice soup. I have a great recipe that I like, and that is the first thing I would try with chicken stock.
Soups are a fall staple for me. I can’t get enough of them!
That’s a cute little dish for your soup! Love it!
It was part of an amazing giveaway from bell’alimento, but I looked them up and they are super affordable from C&B: http://www.crateandbarrel.com/dining-and-entertaining/individual-bowls/footed-soup-bowl/s408328/. I have two but might have to get a few more so I can serve more than just hubs and I!
L-O-V-E chicken and rice soup. Will you pour this down my throat via funnel? Please and thank you.
I’d make a beef stew with the demi!
i would like to try the Roasted Chicken Stock