Amazing 1-Pot rice soup joy

Oh, I am so thrilled you stopped by my corner of the internet today! If you’re anything like me, when the weather turns even slightly chilly, you need a big, steaming bowl of something that feels like a hug. That’s where the best kind of rice soup comes in, but let’s be honest—who has time for a dozen pots and pans?

That’s why I perfected this One-Pot Creamy Chicken and Wild Rice Soup. It captures that soulful, comforting quality my grandmother always aimed for, but I’ve streamlined every single step. We get that luscious, thick texture and all the savory goodness you crave, and cleanup is practically nonexistent. This is truly soulful food simplified for your everyday table.

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Why This Creamy Chicken and Rice Soup is Your New Favorite Rice Soup

I know you’re busy, so I designed this recipe to work *with* your schedule, not against it. Honestly, this might be the best combination of ease and flavor I’ve ever created in a pot. Forget complicated techniques!

• It’s a true one pot soup meal—seriously, just one Dutch oven!
• It’s packed with nutrients, making it one of our go-to hearty soup recipes.
• The wild rice gives it that slightly nutty complexity that takes it above basic chicken soup.
• Perfectly creamy texture means you get that decadent feeling even on a busy night. It truly is an easy weeknight soup.

Go ahead and check out the detailed steps in my Chicken Chow Mein Recipe for inspiration on other quick meals, but trust me, this soup is a winner.

Essential Ingredients for the Best Homemade Chicken Rice Soup

When we talk about making a truly unforgettable chicken and rice soup classic, the ingredients have to be top-notch, even if we’re keeping the cleanup minimal. Since we’re making this soup slightly creamy, the base needs a little backbone, which is where the vegetables and the flour come in. Don’t skip the prep work—it’s worth it for the depth of flavor!

Here’s what you’ll need to pull together this incredibly satisfying meal:

• We start with some good quality fat—just 2 tablespoons of olive oil to get things going.
• One pound of boneless, skinless chicken breasts, cut into nice little 1-inch pieces.
• The aromatics are key! That means one medium yellow onion (chopped), two carrots (peeled and sliced), and two celery stalks (sliced). These build our flavor foundation.
• Now for the star: 8 ounces of a wild rice blend. I love the texture and nutty flavor it brings to the party!
• We need 6 cups of low-sodium chicken broth, plus 2 cups of whole milk or half-and-half for that luxurious creaminess.
• A touch of flavor comes from dried thyme and rosemary—just a teaspoon and a half combined.
• To thicken things up, we use about 1/2 cup of all-purpose flour.
• Finally, those wonderful finishing touches: 1 cup of frozen peas, about 1/2 cup of Parmesan cheese, and salt and pepper to taste. If you have leftover cooked chicken, tossing in an extra cup makes this even heartier!

If you want to see how I handle building flavor in another famous recipe, check out my tips for the Best Homemade Chicken Soup. It uses some similar techniques!

Mastering the One-Pot Method for Perfect Rice Soup

This is where the magic happens! Since we’re aiming for glorious one pot soup meals, we have to build layers of flavor right there in the same pot. Follow these steps closely, and I promise you’ll end up with a beautiful, thick, and flavorful rice soup that tastes like it simmered all day long.

Searing Chicken and Sautéing Aromatics

First, get your large Dutch oven hot over medium-high heat with that olive oil. Toss in your raw chicken pieces and just let them get a lovely light brown sear on all sides—this takes about 5 minutes. I always remove that chicken and set it aside! That caramelization is crucial for deep flavor later. Next, toss in your chopped onion, carrots, and celery. We want these veggies to get nice and soft, about 5 to 7 minutes in the pot until they start to smell amazing.

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Building the Creamy Rice Soup Base

Once the veggies are happy, stir in your wild rice blend, thyme, and rosemary. Let that cook together for just one minute. This next part is important: sprinkle the flour right over everything and stir constantly for a full minute to cook out that raw flour taste. This builds our roux! Now, very slowly, start whisking in the chicken broth. You want to pour just a little bit at a time and whisk aggressively until everything is totally smooth before adding more. No lumps allowed! If you want to see how I handle other quick dinners, check out my guide on one pot soup meals for more ideas.

Simmering and Finishing Touches for Your Rice Soup

Time to put the chicken back in! Reduce the heat way down to low, cover the pot, and let the wild rice work its magic—it needs a good 30 to 40 minutes to get perfectly tender. Once the rice is done, stir in your milk or half-and-half, and that optional extra cooked chicken. Expert Tip: Once the dairy is in, you must only heat it gently. Do not let this soup boil once the milk is added, or you risk everything separating!

Finally, stir in the frozen peas and the Parmesan until they melt in beautifully. Honestly, do not forget to taste it right before serving and season generously with salt and pepper. That last bit of seasoning really wakes up that creamy flavor!

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Ingredient Notes and Substitutions for Your Rice Soup

I always want everyone to feel like they can make my recipes, even if they have pantry limitations or dietary needs! These little adjustments are what make this rice soup adaptable for your family. It’s all about making trusted food accessible, which is the cornerstone of my cooking philosophy.

If you’re trying to navigate a gluten-free diet, don’t sweat it! You can totally swap out that all-purpose flour we used for thickening. Instead of sprinkling flour in step four, mix 2 tablespoons of cornstarch with about 1/4 cup of cold water until it’s a smooth slurry. Add that slurry in after your rice has already cooked tender, just before adding the milk. It thickens up beautifully without any gluten.

Also, I mentioned adding an optional cup of shredded cooked chicken—please take advantage of that, especially if you’re using leftovers! If you already have cooked chicken ready to go, you can skip the initial browning step entirely. That means you save yourself about 5 minutes right at the beginning. If you’d like to see how I handle other gluten-free baking, check out my Gluten-Free Bread Recipe.

Remember, using high-quality broth makes a huge difference here since milk is one of our main dairy additions. Good broth equals amazing final flavor!

Tips for Success When Making Comfort Food Soup

Even though this is a simple one-pot meal, leaning into a few extra steps takes this from good to absolutely unforgettable. Remember, I want you to feel confident cooking this for guests—or just for a rainy Tuesday night when you need serious comfort!

When I first started making this creamy rice soup ideas batch, I used whatever canned broth I had lying around. Big mistake! The flavor just wasn’t there. My biggest tip to boost any savory dish is to invest in a really high-quality, low-sodium chicken broth. Since the flavor of the broth really shines through once we add the dairy, better broth means a better final product. It’s worth spending an extra dollar or two there.

Another texture tip: Make sure you’re using a good, heavy-bottomed pot, like a Dutch oven. It distributes heat so much more evenly than a thin stockpot. This prevents scorching on the bottom while the rice is patiently simmering away for those 40 minutes, which is key for a rich, smooth finish.

I remember the first time I made this adaptation—it was snowing so hard back here in Ohio, and my kids were coming home from school freezing. The smell of the onions and herbs alone made the whole house feel warm before the soup was even done. It’s just the best kind of warming winter soup. If you are looking for another recipe that delivers huge flavor with minimal effort, you absolutely have to try my best creamy egg salad recipe!

Finally, don’t undercook that wild rice! It should be tender all the way through, not chewy in the middle. Give it that full 40 minutes on low heat. Patience is what separates a quick soup from a true comfort food soup.

Storage and Reheating Creamy Rice Soup

One of the reasons I adore this rice soup so much is because it truly is even better the next day—which is fantastic when you’re dealing with chilly days and need leftovers handy! We make a big batch for this very reason; it’s the ultimate make-ahead meal.

Once the soup has cooled down a bit, you’ll want to get it into airtight containers. It keeps beautifully in the refrigerator for about 3 to 4 days. If you’re planning ahead for a busy week, it actually freezes really well too! Pop it into freezer-safe containers, leaving about an inch of headspace at the top because the liquid will expand slightly when it freezes solid.

Now, here’s the thing about freezing and reheating any creamy soup, especially one with rice: it often gets super thick. It can look almost like a casserole when you pull it out of the fridge! Don’t panic; that’s normal. When you go to reheat it on the stovetop—which is my preferred method for the best texture—just add a splash more liquid. I usually use a little extra chicken broth or milk, depending on how cheesy and rich you want the final product to be. Heat it low and slow, stirring occasionally until it’s perfectly creamy again. It’s almost easier to reheat than it is to make fresh on a Tuesday!

This recipe is just one of those amazing, warming winter soups that earns its spot in the regular rotation. If you want another excellent hearty dish that uses the slow-cooker magic, you should absolutely bookmark my Crockpot Cowboy Soup guide for another night!

Serving Suggestions for This Hearty Rice Soup

Okay, so you’ve got this giant, steamy, incredibly comforting bowl of rice soup ready. Fantastic! But let’s talk about finishing touches because a truly satisfying meal needs the right partner. Because this soup is so rich and creamy, we need balance—something sharp, something crusty, or something light to cut through that richness.

My absolute favorite thing to serve alongside this is crusty bread. I mean, seriously, thick slices for dipping are non-negotiable in my house. If you’re looking for the best dipping vehicle imaginable, you have to try my recipe for garlic bread recipe—buttery, garlicky slices. It’s simple, decadent, and perfect for soaking up every last drop of that creamy broth.

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If you need something lighter, pairing this with a crisp, bright salad is a wonderful idea. I usually toss together some mixed greens with a simple vinaigrette made with lemon juice and olive oil. The acidity of the dressing wakes up your palate after all that creamy goodness. It creates a real contrast!

While this soup is definitely its own satisfying meal—it’s got protein, veggies, and rice already—sometimes you want another savory side that complements the flavors without competing. Think of it as balancing out your plate. You certainly don’t need another heavy starch, but if you enjoy exploring other savory rice dishes, maybe serve a very small portion alongside some fresh steamed asparagus or green beans next time you have guests over. Keep it simple, keep it delicious, and enjoy the moment!

Frequently Asked Questions About Chicken and Rice Soup

I always get so many questions about adapting my recipes, and that’s great! It shows you’re excited to make this dish your own. Since this recipe is so popular, I wanted to tackle a few things people often ask when trying to fit this cozy rice soup into their week. You’ll find answers on cooking methods and making easy, healthy swaps here!

Can I make this rice soup in a slow cooker or Instant Pot?

That’s a fantastic question for anyone looking for a true set-it-and-forget-it meal! You absolutely can adapt this. If you use an Instant Pot, use the sauté function to brown your chicken and soften your veggies first, just like in the regular recipe. Then, add the rice, broth, and seasonings, and cook on high pressure for about 8 minutes, followed by a natural pressure release of about 10 minutes. Add the milk and cheese at the end, stirring until melted.

For the slow cooker, you really need to brown the chicken and sauté the veggies on the stovetop first for the best flavor—it’s one shortcut I truly advise against skipping! After browning, transfer everything but the dairy to the slow cooker and cook on low for 6 to 7 hours or high for 3 to 4 hours until the rice is tender. You stir in the milk and cheese right at the very end.

What is the best type of rice to use in this soup?

I specifically chose a wild rice blend for this recipe because it holds up beautifully to the liquid and doesn’t turn into mush. The chewiness and nutty flavor contrast so nicely with the creamy broth. If you can’t find a blend, any combination of wild rice and brown rice works well!

If you must use regular white rice, you’ll need to adjust your timing significantly, making this less of a true quick soup recipe with rice. Cook the white rice separately and only stir it in during the last 5 minutes of heating through, right before serving. Otherwise, it will dissolve into the soup base!

How can I make this a healthier rice soup option?

If you are shooting for a lighter meal, there are a few easy tricks to keep this delicious creamy rice soup idea on track. First, swap the whole milk or half-and-half for skim milk or unsweetened almond milk—it stays creamy but cuts down on fat significantly. Another great swap is using low-sodium vegetable broth instead of chicken broth if you want to skip the meat element entirely, making it a vegetarian dream!

And lastly, for the cheese—Parmesan adds huge flavor, but you can easily cut the amount needed in half, or swap it for a lighter, sharper white cheddar. We want flavor payoff, not just bulk! If you want another great, hearty veggie-focused main dish idea, you might enjoy my recipe for Chicken Salad Chick Grape Salad, which is always a hit!

Sharing Your One-Pot Rice Soup Experience

Well, we made it! We took simple pantry ingredients and turned them into one of the coziest, creamiest, most satisfying bowls of rice soup you could ask for, all without an army of dishes waiting for you.

Now comes my favorite part—I truly love hearing from you all! If you gave this One-Pot Creamy Chicken and Wild Rice Soup a try, I would be so grateful if you could hop down to the comments section and let me know how it turned out for you. Did you add a pinch of extra rosemary? Did you use leftover turkey instead of chicken? Every little tweak helps another reader!

Please leave a star rating right there on the recipe card so others know what you thought. It helps my little blog grow, and frankly, I get so excited seeing those stars light up when someone loves a recipe I perfected in my own kitchen! We’re building a community of joyful, everyday cooks here. I can’t wait to see what tasty modifications you come up with. If you want to check out all the other weeknight magic I’ve been working on, head over to my main blog feed!

One-Pot Creamy Chicken and Wild Rice Soup

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This recipe delivers a hearty, comforting bowl of creamy chicken and wild rice soup using a simple one-pot method, perfect for an easy weeknight dinner.

• Author: Carla Davis
• Prep Time: 15 min
• Cook Time: 50 min
• Total Time: 65 min
• Yield: 6 servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 2 tablespoons olive oil
• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 medium yellow onion, chopped
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 8 ounces wild rice blend
• 6 cups low-sodium chicken broth
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/2 cup all-purpose flour
• 2 cups whole milk or half-and-half
• 1 cup shredded cooked chicken (optional, for extra heartiness)
• 1 cup frozen peas
• 1/2 cup shredded Parmesan cheese
• Salt and black pepper to taste

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Instructions

1. Heat the olive oil in a large Dutch oven or stockpot over medium-high heat. Add the raw chicken pieces and cook until lightly browned on all sides, about 5 minutes. Remove the chicken and set it aside.
2. Add the chopped onion, carrots, and celery to the pot. Sauté until the vegetables soften, about 5 to 7 minutes.
3. Stir in the wild rice blend, dried thyme, and dried rosemary. Cook for 1 minute.
4. Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste.
5. Slowly whisk in the chicken broth until the mixture is smooth and there are no lumps. Bring the soup to a simmer.
6. Return the lightly browned chicken to the pot. Reduce the heat to low, cover, and simmer for 30 to 40 minutes, or until the wild rice is tender.
7. Stir in the milk or half-and-half and the shredded cooked chicken, if using. Heat through gently, but do not allow the soup to boil after adding the dairy.
8. Stir in the frozen peas and Parmesan cheese. Cook until the peas are heated through, about 2 minutes.
9. Taste the soup and season generously with salt and black pepper before serving.

Notes

• For a gluten-free option, substitute the flour with 2 tablespoons of cornstarch mixed with 1/4 cup of cold water, added in step 4 after the rice has cooked.
• If you use leftover cooked chicken, reduce the initial cooking time for the raw chicken in step 1.
• This soup tastes even better the next day, making it great for meal prep.

Nutrition

• Serving Size: 1.5 cups
• Calories: 450
• Sugar: 6
• Sodium: 550
• Fat: 18
• Saturated Fat: 8
• Unsaturated Fat: 10
• Trans Fat: 0.5
• Carbohydrates: 45
• Fiber: 4
• Protein: 32
• Cholesterol: 95