Best Creamy Chicken & Rice Soup Recipes That’ll Warm Your Whole Week

If your idea of comfort is a bowl that hugs back, you’re in the right place. These creamy chicken and rice soups are cozy, hearty, and wildly versatile—exactly what you want on a chilly night or a lazy Sunday. We’re talking rich broth, tender chicken, silky rice, and flavors that taste like you fussed for hours (you didn’t). Grab a pot. Let’s make soup magic.

1. Classic Creamy Chicken & Rice That Tastes Like a Hug

This is the blueprint: creamy, savory, and loaded with veggies. It’s the kind of soup that turns leftover chicken into a legit dinner and makes your kitchen smell like home. Perfect for weeknights, lunch meal prep, or whenever you need a bowl of comfort, fast.

Ingredients:

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 cup long-grain white rice (uncooked), rinsed
• 6 cups low-sodium chicken broth
• 2 cups cooked shredded chicken (rotisserie works great)
• 3/4 cup heavy cream
• 1/2 cup frozen peas
• 1 tablespoon fresh lemon juice
• 2 tablespoons chopped fresh parsley

Instructions:

1. Heat the butter and olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook until softened, about 6–8 minutes.
2. Stir in garlic, salt, pepper, thyme, and bay leaf. Cook 1 minute until fragrant.
3. Add the rice and toast for 1 minute, stirring to coat with the aromatics.
4. Pour in chicken broth and bring to a simmer. Reduce heat, cover partially, and cook until rice is tender, 15–18 minutes.
5. Stir in shredded chicken, heavy cream, and peas. Simmer 3–5 minutes to warm through and thicken slightly.
6. Finish with lemon juice and parsley. Remove bay leaf. Taste and adjust seasoning.

Serve with crusty bread or a simple green salad. Want it thicker? Simmer a few extra minutes or mash some rice against the pot. For a lighter twist, swap half the cream for milk. Leftovers thicken in the fridge—just loosen with a splash of broth when reheating.

2. Roasted Garlic & Herb Creamy Chicken Rice Soup for Serious Flavor

If you love depth and cozy herb vibes, this one hits. We roast the garlic until it’s sweet and buttery, then blend it into the broth for a luxuriously silky finish. It’s the soup you make when you want something a little extra without extra effort.

Ingredients:

• 1 whole garlic head
• 2 teaspoons olive oil, divided
• 2 tablespoons butter
• 1 leek, white and light green parts only, thinly sliced
• 2 carrots, diced
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 teaspoon dried Italian seasoning
• 1 teaspoon fresh chopped rosemary (or 1/2 teaspoon dried)
• 1 cup arborio rice (for extra creaminess)
• 6 cups chicken broth
• 2 cups cooked diced chicken
• 3/4 cup half-and-half
• 1/4 cup grated Parmesan
• 2 tablespoons chopped fresh basil or parsley
• Juice of 1/2 lemon

Instructions:

1. Heat oven to 400°F (200°C). Slice the top off the garlic head to expose cloves. Drizzle with 1 teaspoon olive oil, wrap in foil, and roast 30–35 minutes until soft.
2. In a pot, heat butter and remaining 1 teaspoon olive oil over medium. Add leeks and carrots; cook until tender, 6–7 minutes. Stir in salt, pepper, Italian seasoning, and rosemary.
3. Add arborio rice and cook 1 minute, stirring.
4. Pour in chicken broth and bring to a gentle simmer. Cook, stirring occasionally, 18–20 minutes until rice is tender.
5. Squeeze roasted garlic cloves into the pot and stir to dissolve. Add chicken, half-and-half, and Parmesan. Simmer 3 minutes.
6. Finish with basil or parsley and lemon juice. Adjust seasoning.

Top with extra Parmesan and cracked pepper. Arborio rice gives a risotto-like creaminess—trust me, it’s dreamy. Swap basil for thyme in winter, or add a handful of baby spinach at the end for color.

3. Cozy Wild Rice & Mushroom Creamy Chicken Soup (Cabin Vibes)

This one is earthy, nutty, and deeply satisfying. Wild rice brings chew and character, mushrooms bring umami, and a touch of cream ties it together. It feels fancy but feeds like a hearty meal—ideal for chilly nights and slow weekends.

Ingredients:

• 2 tablespoons olive oil
• 1 tablespoon butter
• 10 ounces cremini or baby bella mushrooms, sliced
• 1 small onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 cup wild rice blend, rinsed
• 7 cups chicken broth
• 2 cups cooked shredded chicken
• 3/4 cup heavy cream or coconut cream
• 1 teaspoon soy sauce or tamari (optional, for umami)
• 2 tablespoons chopped fresh dill or parsley

Instructions:

1. Heat olive oil and butter in a large pot over medium-high. Add mushrooms and cook undisturbed 3 minutes, then stir and cook until browned, 5–7 minutes total.
2. Add onion, carrots, and celery. Cook until softened, 6 minutes. Stir in garlic, salt, pepper, and thyme; cook 1 minute.
3. Stir in wild rice, then add broth. Bring to a simmer. Reduce heat, cover partially, and cook 40–45 minutes until rice is tender and split.
4. Add chicken, cream, and soy sauce (if using). Simmer 3–5 minutes more. Taste and adjust salt.
5. Stir in dill or parsley just before serving.

Serve with buttered toast or a sharp green salad. Wild rice keeps its bite even after reheating, so this is a great make-ahead. For extra depth, splash in a little dry sherry while sautéing mushrooms.

4. Weeknight Rotisserie Creamy Chicken & Rice With Lemon-Dill

Short on time but craving something bright and comforting? This one’s your hero. Rotisserie chicken keeps it easy, and the lemon-dill combo cuts through the cream like sunshine. Fast, fresh, and wildly delicious.

Ingredients:

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 small onion, finely diced
• 1 large carrot, finely diced
• 1 celery stalk, finely diced
• 2 cloves garlic, minced
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 3/4 cup jasmine rice, rinsed
• 5 cups chicken broth
• 2 cups shredded rotisserie chicken
• 2/3 cup evaporated milk or half-and-half
• Zest of 1 lemon
• 2 tablespoons fresh lemon juice
• 2 tablespoons chopped fresh dill
• 1/2 cup chopped baby spinach (optional)

Instructions:

1. Heat olive oil and butter in a pot over medium. Add onion, carrot, and celery; cook 5–6 minutes until soft. Stir in garlic, salt, and pepper; cook 30 seconds.
2. Add jasmine rice and toast 1 minute. Pour in broth, bring to a simmer, then reduce heat and cook 12–15 minutes until rice is tender.
3. Stir in chicken, evaporated milk, lemon zest, and spinach (if using). Simmer 2–3 minutes.
4. Finish with lemon juice and dill. Taste and adjust salt and pepper.

Top with extra dill and a drizzle of olive oil. If you like it ultra-lemony, add another squeeze at the table. Swap dill for parsley or chives, and feel free to toss in leftover veggies—peas, corn, or chopped asparagus love this broth.

5. Creamy Chicken & Brown Rice Soup With Veggies (Light but Luxurious)

Looking for a lighter feel without losing that creamy texture? This version uses a simple milk slurry and brown rice for fiber and chew. It’s weeknight-friendly, budget-friendly, and absolutely bowl-licking good—seriously.

Ingredients:

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 small onion, diced
• 2 carrots, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 teaspoon smoked paprika
• 3/4 cup brown rice (short or long grain), rinsed
• 6 cups chicken broth
• 2 cups cooked shredded chicken breast
• 1 cup milk (2% or whole)
• 2 tablespoons cornstarch
• 1/2 cup frozen corn
• 1/4 cup chopped fresh parsley or cilantro
• 1 tablespoon apple cider vinegar or lemon juice

Instructions:

1. Warm olive oil and butter in a pot over medium heat. Add onion, carrots, and bell pepper; cook 6–7 minutes until softened. Stir in garlic, salt, pepper, and smoked paprika; cook 1 minute.
2. Add brown rice and toast 1 minute. Pour in broth and bring to a boil. Reduce to a lively simmer, cover partially, and cook 30–40 minutes until rice is tender.
3. Whisk milk and cornstarch in a bowl to make a slurry. Stir into the soup with chicken and corn. Simmer 3–5 minutes until slightly thickened.
4. Finish with parsley or cilantro and the vinegar or lemon juice. Taste and adjust seasoning.

Serve with avocado slices or a dollop of Greek yogurt if you want extra creaminess. You can swap brown rice for farro or barley; just adjust cook time. For a dairy-free take, use unsweetened almond milk and skip the butter.

Pro Tips For Creamy Chicken & Rice Soup Success

Because we’re friends, here are a few clutch pointers to keep your soup silky and satisfying:

• Rinse the rice: It removes extra starch so your soup thickens without getting gluey.
• Add cream at the end: Prevents curdling and keeps the texture lush.
• Leftovers thicken: Always keep extra broth or water on hand when reheating.
• Season in layers: A pinch of salt early, a splash of acid at the end—huge difference.
• Use what you have: Rotisserie chicken, leftover roast, or poached breasts all work.

Make-Ahead, Storage, and Freezer Notes

These soups are meal-prep gold. Store in the fridge up to 4 days. Reheat gently and thin with broth. If you want to freeze, cook the soup without the dairy and only par-cook the rice (or cook rice separately). Add cream and finish the rice when you reheat—no mush, no separation.

Ready to simmer something soul-soothing? Pick a pot, grab your favorite recipe from the list, and make the kind of dinner that makes everyone linger at the table. Your week just got a lot cozier.