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Ultimate Easy One-Pot Creamy Chicken and Rice Soup

A close-up of a white bowl filled with rich, creamy chicken and rice soup, topped with fresh chopped parsley.
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Make this comforting, velvety chicken and rice soup in one pot. It is hearty, flavorful, and perfect for a quick weeknight dinner when you need cozy food.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 2 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 1 cup long-grain white rice, uncooked
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • Salt and black pepper to taste
  • 1/2 cup heavy cream (or half-and-half)
  • 2 tablespoons all-purpose flour (optional, for extra thickness)
  • 1/4 cup cold water (if using flour)
  • 1/4 cup fresh parsley, chopped (for garnish)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chicken pieces and cook until lightly browned on all sides. You do not need to cook them through at this stage.
  2. Add the chopped onion, carrots, and celery to the pot. Sauté for 5 to 7 minutes until the vegetables begin to soften.
  3. Stir in the minced garlic, thyme, and rosemary. Cook for 1 minute until fragrant.
  4. Pour in the chicken broth and add the uncooked rice. Season with salt and pepper. Bring the mixture to a boil.
  5. Once boiling, reduce the heat to low, cover the pot, and simmer for 15 to 20 minutes, or until the rice is tender and the chicken is fully cooked. Stir occasionally to prevent the rice from sticking to the bottom.
  6. If you prefer a thicker soup, mix the flour with the cold water in a small bowl to create a slurry. Stir the slurry slowly into the simmering soup. Cook for 1 minute until the soup thickens slightly.
  7. Remove the pot from the heat. Stir in the heavy cream until the broth is smooth and creamy. Taste and adjust seasoning if needed.
  8. Ladle the soup into bowls. Garnish with fresh parsley before serving. This soup is a great alternative to complicated meal planning or relying on meal delivery companies.

Notes

  • For a richer flavor, use pre-cooked shredded rotisserie chicken instead of raw chicken. Add the shredded chicken during the last 5 minutes of simmering.
  • If you want a wild rice variation, substitute the white rice with 3/4 cup of uncooked wild rice, but increase the simmering time to about 40-45 minutes, or until the wild rice is tender.
  • If you are avoiding dairy, you can substitute the heavy cream with full-fat canned coconut milk for creaminess, though the flavor profile will change slightly.

Nutrition

Find it online: https://carlacooking.com/creamy-chicken-and-rice-soup-recipe/