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close up overhead shot of a serving of Creamy Chicken and Rice Soup in a bowl with a spoon
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5 from 3 votes

Creamy Chicken and Rice Soup

This creamy chicken and rice soup is full of plenty of delicious ingredients for a cozy comfort food meal.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Soup
Cuisine: American
Keyword: Creamy Chicken and Rice Soup Recipe
Servings: 12
Calories: 268kcal

Ingredients

  • 4 tablespoons unsalted butter
  • 1 cup yellow onion diced (¼ inch pieces)
  • 1 cup carrots diced (¼ inch pieces)
  • 1 cup celery diced (¼ inch pieces)
  • 1 tablespoon fresh garlic minced
  • 2 tablespoons parsley fresh chopped (plus extra for garnish)
  • 2 teaspoons dried thyme
  • 1 tablespoon chicken bouillon seasoning
  • 2 small bay leaves
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ¼ teaspoon turmeric
  • 10 cups chicken broth low sodium
  • 20 ounces cream of chicken soup
  • 1 pound chicken breast boneless and skinless
  • 1 cup long-grain white rice
  • 1 cup heavy cream

Instructions

  • In a large 10-quart stockpot, on medium-high heat, saute the butter, onions, carrots, celery and garlic for 5 minutes or until the vegetables are tender.
  • Add the parsley, thyme, chicken bouillon, bay leaves, salt, black pepper, and turmeric to the sauteed vegetables and stir to coat.
  • Add the chicken broth, cream of chicken soup, and raw chicken breasts to the pot. Stir then cover the pot with the lid and simmer on medium-low for 20 minutes.
  • Remove the chicken and the bay leaves from the pot. You can discard the bay leaves and place the cooked chicken onto a plate. Bring the liquids back up to a boil, add the rice, cover the pot again and turn the heat down to low again. Cook your rice for 20 minutes.
  • While your rice is cooking, shred your chicken breasts using 2 forks. Set aside until your rice is done.
  • Turn off the heat and add your shredded chicken back to your pot. Add the heavy cream and stir.

Notes

  • You could use leftover chicken or a rotisserie chicken you pick up at the grocery store for a great way to reduce prep time.
  • If you are using leftover chicken instead of raw, proceed with the recipe and add the chicken in at Step #6.
  • Don’t forget to stir often to prevent your soup from burning.
  • You can garnish your soup with additional fresh chopped parsley and a sprinkle of parmesan cheese if desired.

Nutrition

Calories: 268kcal | Carbohydrates: 20g | Protein: 12g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 1310mg | Potassium: 441mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2402IU | Vitamin C: 17mg | Calcium: 58mg | Iron: 2mg