Creamy Chicken and Rice Soup Delight is a bowl full of warm, comforting flavors that feel like a big hug on a chilly day. It’s packed with tender chicken pieces, soft rice, and a smooth, creamy broth that’s gentle yet satisfying. The soup is simple but so delicious, with just the right mix of creaminess and heartiness to keep you cozy.
One thing I really love about this soup is how easy it is to make but still tastes like you spent hours in the kitchen. I always add a little extra seasoning and fresh herbs at the end for a burst of flavor. It’s the kind of meal that feels homemade and soothing, perfect for when you want something filling without a lot of fuss.
My favorite way to enjoy this soup is with some crusty bread on the side for dipping. It’s a great choice when you need comfort food that doesn’t weigh you down but still feels special. Whenever I make this soup, it brings back memories of cozy family dinners and slow afternoons, making it a true delight every time.
Key Ingredients & Substitutions
Chicken: Using cooked chicken breast adds tender, lean protein. You can swap for rotisserie chicken or leftover chicken to save time. For a vegetarian twist, replace with cooked mushrooms or tofu.
Rice: Long grain white rice cooks tender and soft in soup. You could use brown rice for more fiber, but it needs longer cooking. Instant rice works too, but add it near the end to avoid mush.
Milk or Half-and-Half: This gives the soup its creamy texture. For a lighter option, try low-fat milk or unsweetened plant-based milk like oat or almond. Cream or evaporated milk make it richer but heavier.
Thyme: This herb adds a subtle earthiness. Fresh is best if you have it, but dried works well. If you can’t find thyme, try oregano or rosemary in smaller amounts.
How Do I Get a Smooth, Creamy Soup Without Lumps?
The secret to creamy soup is making a smooth roux or slurry with flour and milk before adding it to the soup. Here’s how:
- Whisk flour into cold milk or half-and-half until no lumps remain.
- Add this mixture slowly to the hot soup, stirring constantly.
- Simmer gently for a few minutes to thicken and cook out the flour taste.
- Stir often to keep the soup smooth and prevent it from sticking.
Careful whisking and gradual mixing are key. Don’t pour flour directly into hot liquid—that causes lumps. This way, your soup will be creamy without any grainy bits.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking all the soup ingredients evenly and allowing plenty of space for stirring.
- Wooden spoon or silicone spatula – great for stirring without scratching your pot.
- Measuring cups and spoons – help you get the right amounts for a balanced soup.
- Whisk – essential for mixing the flour and milk smoothly to avoid lumps in the cream base.
Flavor Variations & Add-Ins
- Swap chicken for turkey or ham for a different protein that still tastes great in soup.
- Add diced potatoes or sweet corn for extra texture and natural sweetness.
- Use cheddar or Parmesan cheese stirred in at the end for a richer, cheesy flavor.
- Include a pinch of curry powder or smoked paprika to add a warm, subtle spice twist.
How to Make Creamy Chicken and Rice Soup Delight
Ingredients You’ll Need:
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 stalks celery, sliced
- 2 medium carrots, peeled and sliced
- 1 cup mushrooms, sliced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme (plus fresh sprigs for garnish)
- 6 cups chicken broth
- 1 1/4 cups long grain white rice (uncooked)
- 2 cups cooked chicken breast, shredded or diced
- 1 1/2 cups whole milk or half-and-half (for creaminess)
- 1/4 cup all-purpose flour
- Salt and freshly ground black pepper to taste
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
How Much Time Will You Need?
This creamy chicken and rice soup takes about 10 minutes to prepare and around 25 minutes to cook, making the total time approximately 35 minutes. It’s a great dish when you want something cozy but fairly quick!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion, celery, and carrots. Sauté the vegetables, stirring occasionally, until they are tender and fragrant—this usually takes about 5 to 7 minutes.
2. Add Mushrooms, Garlic, and Thyme:
Stir in the sliced mushrooms and minced garlic. Cook for another 2 to 3 minutes until the mushrooms soften. Sprinkle in the dried thyme and mix everything well.
3. Cook the Rice in Broth:
Pour the chicken broth into the pot and bring everything to a boil. Add the uncooked rice, then reduce the heat to a gentle simmer. Cover the pot and let the rice cook until tender, about 15 minutes.
4. Prepare the Creamy Base:
While the rice is cooking, whisk together the flour and milk (or half-and-half) in a small bowl until smooth and free of lumps.
5. Make the Soup Creamy and Finish:
Slowly pour the milk and flour mixture into the soup, stirring constantly to avoid lumps. Let the soup simmer gently for another 5 minutes to thicken. Then, add in the cooked chicken pieces, stirring well and heating through for about 5 more minutes.
6. Season and Serve:
Taste the soup and add salt and freshly ground black pepper as needed. Ladle the soup into bowls, garnish with fresh thyme sprigs and chopped parsley if you like, and serve hot. This soup goes wonderfully with crusty bread or crackers.
Can I Use Frozen Chicken for This Soup?
Yes! Just make sure the chicken is fully thawed before adding it to the soup. You can thaw frozen chicken overnight in the fridge or use the defrost setting on your microwave for quicker thawing.
Can I Make This Soup in Advance?
Absolutely! This soup tastes great the next day. Store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, stirring occasionally to keep it creamy.
How Do I Store Leftovers?
Keep leftovers in a sealed container in the refrigerator for up to 3 days. When reheating, add a splash of broth or milk to thin it out if it has thickened too much in the fridge.
Can I Substitute Rice with Another Grain?
You can use quinoa or barley instead of rice, but adjust cooking times accordingly. These grains might require slightly longer cooking, so watch them closely to avoid overcooking.
