Creamy Chicken & Rice Soup: The Coziest Bowl You’ll Ever Make

Let’s be real—most chicken and rice soups are just sad, watery excuses for comfort food. They’re the culinary equivalent of a half-hearted hug from someone who doesn’t really like you.

But this soup? This is the kind of meal that makes you cancel plans just so you can stay home and eat it in silence, staring soulfully into the bowl like it holds the answers to life’s great mysteries.

We’re talking velvety, luscious broth that clings to every grain of rice. Juicy, golden-browned chicken that hasn’t been boiled into oblivion. Just enough veggies to make you feel virtuous, but not so many that it turns into a health lecture.

And the best part? You don’t need heavy cream. (Yes, really.) Cream cheese does all the work, giving you that rich, silky texture without weighing you down like a brick.

So grab your biggest pot. We’re making the only chicken and rice soup recipe you’ll ever need.

Why You’ll Love This Recipe

 Rich & Creamy Without Heavy Cream – Uses cream cheese for a velvety texture.
 Packed with Protein & Veggies – Balanced, filling, and nutritious.
 Meal-Prep & Freezer-Friendly – Tastes even better the next day!
 One-Pot Wonder – Easy cleanup and minimal fuss.
 Customizable – Swap veggies, adjust thickness, or spice it up.

Serves: 6-8
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins

Ingredients You’ll Need

Protein

• 1.5 lbs boneless, skinless chicken thighs (or breasts, but thighs stay juicier)
• Salt & pepper (to taste)

Vegetables & Aromatics

• 1 medium onion, diced
• 2 carrots, diced
• 3 celery stalks, chopped
• 3 garlic cloves, minced
• 1 cup frozen peas (added at the end)

Grains & Thickeners

• 1 cup long-grain white rice (avoid short-grain—it gets mushy)
• 3 tbsp all-purpose flour (for thickening)

Broth & Creaminess

• 6 cups chicken broth (low-sodium recommended)
• 1 cup whole milk (or half-and-half for extra richness)
• 4 oz cream cheese, cubed (softened to prevent curdling)

Seasonings (Adjust to Taste)

• 1 tsp dried thyme
• 1 bay leaf (remove before serving)
• ½ tsp smoked paprika (optional, for depth)
• ¼ tsp red pepper flakes (optional, for heat)

Step-by-Step Instructions

1. Brown the Chicken

• Heat 2 tbsp olive oil in a large pot over medium-high heat.
• Season chicken with salt & pepper, then brown for 5-6 minutes (don’t cook through). Remove and set aside.

2. Sauté the Veggies

• In the same pot, add onion, carrots, and celery. Cook 5 minutes until softened.
• Stir in garlic and cook 1 minute until fragrant.

3. Make the Roux

• Sprinkle flour over veggies and stir for 2 minutes to cook off the raw flour taste.

4. Build the Soup Base

• Slowly pour in chicken broth, stirring constantly to prevent lumps.
• Add back the chicken (with juices), thyme, bay leaf, and paprika.
• Bring to a boil, then reduce heat and simmer for 15 minutes.

5. Add the Rice

• Stir in rice and simmer for 18-20 minutes until rice is tender.

6. Make It Creamy

• Reduce heat to low, then stir in cream cheese until melted.
• Gradually add milk, stirring constantly.
• Toss in frozen peas and cook 2-3 minutes more.
• Taste and adjust seasoning (salt, pepper, lemon juice for brightness).

Pro Tips for the Best Soup

 Prevent Curdling:

• Let cream cheese soften before adding.
• Warm milk slightly before mixing in.

 Perfect Rice Texture:

• Don’t overcook—rice will keep softening as it sits.
• If meal prepping, slightly undercook the rice or store separately.

 Adjust Consistency:

• Too thick? Add more broth or milk.
• Too thin? Simmer uncovered to reduce.

 Flavor Boosters:

• Fresh herbs (parsley, dill) at the end.
• Splash of white wine with the broth.
• Lemon zest for brightness.

Customization Ideas

Veggie Variations

• Mushrooms – Sauté with onions for umami depth.
• Spinach or kale – Stir in at the end for extra greens.
• Corn or green beans – Add with peas for more texture.

Protein Swaps

• Turkey – Great for leftovers!
• Shredded rotisserie chicken – Skip browning.

Dietary Tweaks

• Gluten-free? Use cornstarch instead of flour.
• Dairy-free? Swap cream cheese for coconut milk.

Storage & Reheating

 Fridge: Keeps 4 days (soup thickens—add broth/milk when reheating).
 Freezer: Store up to 3 months (without rice for best texture).

Final Thoughts

This creamy chicken and rice soup is the ultimate comfort food—luxuriously smooth, packed with flavor, and endlessly adaptable. Whether you’re meal prepping, feeding a crowd, or just craving something cozy, this recipe never disappoints.

Give it a try, and you’ll see why it’s a favorite for chilly nights, busy weeknights, and everything in between!

Hungry for more? Try adding a sprinkle of Parmesan or a dash of hot sauce before serving. Enjoy!

Creamy Chicken & Rice Soup: The Coziest Bowl You’ll Ever Make

Course: Main, DinnerCuisine: AmericanDifficulty: Easy

Servings

6-8

servings

Prep time

15

minutes

Cooking time

40

minutes

Calories

320

kcal

Total time

55

minutes

Ingredients

• 1.5 lbs boneless, skinless chicken thighs

• 1 cup long-grain white rice

• 6 cups chicken broth

• 4 oz cream cheese, cubed

• 1 onion, diced

• 2 carrots, diced

• 3 celery stalks, chopped

• 3 garlic cloves, minced

• 1 cup frozen peas

• 3 tbsp flour

• 1 cup whole milk

• 1 tsp dried thyme

• 1 bay leaf

• Salt & pepper to taste

Directions

• Brown chicken in oil (5-6 min), then set aside
•  Sauté veggies (onion, carrots, celery) 5 min
•  Add garlic, cook 1 min
•  Stir in flour, cook 2 min
•  Gradually add broth, then chicken + seasonings
• Simmer 15 min
• Add rice, simmer 18-20 min
• Stir in cream cheese until melted
• Add milk + peas, warm through
• Season to taste

Notes

•  For thicker soup: Simmer uncovered longer
  • Prevent curdling: Soften cream cheese first
  • Storage: Fridge 4 days, freezer 3 months
  Optional Add-ins:
  Mushrooms
  Spinach
  Parmesan
  Lemon zest