If you’re craving something cozy and nourishing, this Creamy Chicken and Rice Soup Recipe is a total game-changer. I absolutely love how this soup balances hearty wild rice and tender chicken in a silky, creamy broth that feels like a warm hug on a chilly day. Stick around, because I’m going to walk you through every step to nail this recipe effortlessly—and trust me, your kitchen will smell divine.

🤍

Why You’ll Love This Recipe

Comforting & Creamy: The broth is luxuriously silky without being heavy, perfect for chilly evenings.
Hearty and Filling: Wild rice brings a nutty flavor and chewy texture that keeps you satisfied.
Simple & Wholesome Ingredients: Fresh veggies and basic pantry staples come together easily.
Family Favorite: I discovered this recipe when my family needed something nourishing and now it’s a go-to for us all.

A white bowl filled with thick creamy soup showing slices of orange carrots, light green celery, bits of white chicken, and small dark grains, all mixed with chopped green herbs on top. A silver spoon is lifting some soup inside the bowl. There is a piece of toasted bread with a light brown color and a wooden board with slices of pale yellow cheese on the white marbled surface next to the bowl. Another white bowl with the same soup is partly visible in the top right corner, and a grey cloth napkin is placed near the bowl. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

This recipe shines because of its fresh, simple ingredients that complement each other. When shopping, pick fresh, firm vegetables and good-quality chicken breast for the best flavor.

Olive oil: A good-quality olive oil adds subtle richness when sautéing your aromatics.
Yellow onion: Diced small for sweetness that melts into the broth.
Garlic cloves: Fresh garlic brings that warm, savory punch.
Carrots: Sliced for a tender, slightly sweet bite.
Celery: Adds crunch and an herby freshness.
Chicken breast: Boneless, skinless for easy shredding later.
Bay leaf: Infuses subtle earthy aroma.
Dried oregano: Adds a hint of herbal brightness.
Dried thyme: Gives a woodsy depth.
Black pepper: Freshly cracked for the best spice.
Wild rice mix: Chosen for its texture and nutty flavor that pairs perfectly with chicken.
Water: The cooking base.
Butter: For making the creamy flour roux that thickens the soup.
All-purpose flour: Works with butter to create that smooth base.
Whole milk: Adds creaminess without heaviness.
Fresh parsley: Brightens and finishes the soup beautifully.
Salt: To taste, enhancing all the flavors.

📝

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I love most about this Creamy Chicken and Rice Soup Recipe is how easy it is to tweak to fit your mood or what you have on hand. I often play around with veggies and herbs to keep it fresh.

Vegetable swaps: Sometimes I add mushrooms or peas for a little earthiness or sweetness—try whatever feels seasonal.
Use chicken thighs: For even juicier, more flavorful meat, swap the breast for boneless thighs.
Dairy-Free Version: I’ve made this with full-fat coconut milk before when I ran short on milk, and it still came out creamy and delicious.
Gluten-Free: Substitute the flour with a gluten-free blend or cornstarch to create the roux.

How to Make Creamy Chicken and Rice Soup Recipe

Step 1: Sauté the Aromatics to Build Flavor

Start by heating your olive oil in a large pot over medium heat. While it warms up, dice your onion into small, uniform pieces and mince the garlic. Toss them into the pot and let them gently sauté until they’re tender and sweet, about 5 minutes. You’ll know it’s time to move on when your kitchen starts smelling like comfort itself.

Step 2: Add the Veggies and Sauté a Little More

Next, slice your carrots and celery, then stir them into the pot with the onion and garlic. Cook everything together for another 5 minutes to soften the veggies just a bit, giving the soup a rounded, well-developed flavor base.

Step 3: Time to Simmer the Chicken and Rice

Now add your whole chicken breast, bay leaf, dried oregano, thyme, cracked black pepper, wild rice mix, and 6 cups of water to the pot. Don’t add salt yet—that comes later. Bring everything up to a boil over medium-high heat. Once boiling, reduce to low and cover the pot, letting it simmer for one hour. This slow simmer is where magic happens: the chicken cooks perfectly, and the rice softens without turning mushy.

Step 4: Whisk Together the Creamy Milk Mixture

While the soup simmers, get a small pot ready for the creamy roux. Melt 2 tablespoons of butter over medium heat, then whisk in 2 tablespoons of flour. Keep the mixture moving for about 2 minutes—it should smell nutty but not brown. Then, slowly pour in 2 cups of whole milk, whisking constantly so it doesn’t burn or grab at the bottom. When it reaches a gentle simmer, it will thicken slightly—remove from heat and set aside.

Step 5: Shred the Chicken and Finish the Soup

After the soup has simmered for an hour, remove the chicken breast and use two forks to shred it into bite-sized pieces. Return the shredded chicken to the pot along with fresh chopped parsley and the creamy milk mixture you made earlier. Stir everything together, then add salt to taste—start small, as it’s easier to add more than to fix an overly salty soup. I usually use about 2 teaspoons, but everyone’s preference is different. Give it one last stir and your soup is ready to serve!

👨‍🍳

Pro Tips for Making Creamy Chicken and Rice Soup Recipe

Simmer Slowly: I learned the hard way that rushing the simmer makes the rice mushy, so let it gently bubble for a full hour.
Add Salt Last: Salt can concentrate as the soup cooks, so adding it at the end helps avoid over-seasoning.
Whisk Frequently: When making the roux and adding milk, whisk constantly to prevent lumps and scorching.
Shred Chicken Off-Heat: Removing the chicken before shredding makes it easier and keeps the soup clear of cloudy bits.

How to Serve Creamy Chicken and Rice Soup Recipe

A large white pot filled with a creamy soup that has visible slices of orange carrots, small green herbs, thin white noodles, and bits of wild rice. The soup has a light beige color with black pepper sprinkled on top, and the edges of the pot show some browned soup residue. The pot is set on a white marbled surface, and the pot handles are light green. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping this soup with a sprinkle of freshly chopped parsley because it adds a pop of fresh color and brightness. Sometimes I also add a dash of cracked black pepper or a few grates of Parmesan cheese when serving for a little extra flavor kick.

Side Dishes

This soup pairs wonderfully with crusty bread or warm, buttery dinner rolls to soak up the creamy broth. When I want something lighter, I serve it alongside a crisp green salad for balance.

Creative Ways to Present

For a special occasion, I like to ladle the soup into mini bread bowls—they’re fun and edible, which impresses guests every time. You could also serve it in rustic stoneware bowls and garnish with microgreens for a restaurant-style vibe right at home.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftover soup in airtight containers in the fridge—it stays fresh for up to 4 days. The flavors actually deepen after sitting overnight, so leftovers taste even better!

Freezing

This Creamy Chicken and Rice Soup Recipe freezes beautifully. I portion it into freezer-safe containers or bags and freeze for up to 3 months. When you’re ready to enjoy, thaw in the fridge overnight for best texture.

Reheating

I reheat the soup gently on the stove over low-medium heat, stirring frequently to prevent sticking and to bring back that creamy texture. If it feels too thick, add a splash of milk or water to loosen it up.

FAQs

Can I make this soup in a slow cooker?

Absolutely! You can toss all the ingredients except for the milk mixture into your slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Add the creamy milk mixture towards the end and heat through before serving.
Can I substitute white rice for wild rice?

Yes, but keep in mind the cooking times and flavors differ. White rice cooks faster and is milder, so you might want to add it later and reduce simmering time to prevent overcooking.
How do I make this soup dairy-free?

Use a plant-based milk like coconut, almond, or oat milk and replace the butter with olive oil or a dairy-free spread. For thickening, mix a bit of cornstarch with cold water as a substitute for the flour roux.
Is this soup good for meal prep?

Definitely! It reheats well and tastes even better the next day, making it perfect for batches. Just store in single servings for easy grab-and-go meals.

Final Thoughts

This Creamy Chicken and Rice Soup Recipe holds a special place in my heart—and my family’s dinner rotation—because it’s simple, packed with good-for-you ingredients, and downright comforting. Whether you’re feeding a crowd or seeking a quiet night in, I promise this soup will become one of your trusted favorites, too. Give it a try and savor every creamy, soothing spoonful!