Name: Creamy Chicken and Rice Soup Recipe
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 pound boneless skinless chicken thighs, patted dry (or 2 1/2 cups rotisserie chicken, may substitute breasts); 1/2 teaspoon salt; 1/2 teaspoon pepper; 2 tablespoons unsalted butter; 1 yellow onion, diced; 3 stalks celery, chopped in 3/8-inch pieces; 3 medium carrots, peeled and chopped in 3/8-inch pieces (about 1 cup); 4-6 cloves garlic, minced; 1/4 teaspoon red pepper flakes (optional); 5 oz. (1 heaping cup) green beans, trimmed and chopped into 1-inch pieces; 1 cup brown rice; 2 teaspoons chicken bouillon (granulated, crushed cubes, or Zoup!/Better Than Bouillon); 1 teaspoon dried parsley; 1 teaspoon dried basil; 1/2 teaspoon dried thyme; 1/2 teaspoon dried oregano; 1/2 teaspoon salt; 1/4 teaspoon ground mustard; 1/4 teaspoon paprika; 1/4 teaspoon dried dill; 1 bay leaf; 8 cups low-sodium chicken broth (plus more as needed); 1 12 oz. can evaporated milk (or substitute additional chicken broth); Fresh parsley for garnish

There’s something incredibly cozy about a bowl of rich, velvety soup that sticks to your ribs in the best way. This Creamy Chicken and Rice Soup Recipe is one of those meals that wraps you up like a warm hug—filled with tender chicken, hearty rice, and just enough creaminess to feel indulgent without being heavy.

A white pot filled with creamy soup showing a rich mix of ingredients in one layer: orange carrot chunks, green beans, light brown shredded chicken pieces, and small pieces of celery, all immersed in a thick, yellowish broth with black specks of herbs. A golden ladle scoops up part of the soup, highlighting the same colorful contents, with bits of fresh green herbs sprinkled on top. The pot is set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Chicken and Rice Soup Recipe
Top Tip
How to Serve Creamy Chicken and Rice Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Chicken and Rice Soup Recipe

Why You'll Love This Recipe

I can’t get enough of this soup during cooler months—or honestly, any time I need a cozy boost. It’s one of those dishes that tastes like it took hours, but in reality, it’s so approachable to make. Trust me, you’ll appreciate how the flavors meld with every spoonful.

Deep, layered flavor: Searing the chicken and sautéing the veggies builds a savory base that makes this soup so satisfying.
Creamy yet light: Evaporated milk adds richness without the heaviness of cream—perfect for comfort without guilt.
Hearty and filling: Brown rice and green beans give it a wonderful texture and make it a well-rounded meal in a bowl.
Flexible and forgiving: You can switch out chicken thighs for rotisserie chicken or use white rice—and it still turns out great every time.

The image shows a close-up of a thick soup filled with shredded light-colored chicken pieces, bright orange carrot chunks, and green beans. The soup has a creamy, light yellow broth with specks of black pepper and herbs. Fresh green parsley leaves are scattered on top, adding a splash of vibrant color. A metal ladle is scooping some soup, showing the mixture of tender chicken, vegetables, and broth inside, all with a slightly glossy texture. The background has a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each component in this soup plays a role in crafting that nourishing, comforting experience. From the tender chicken thighs to the spices and rice, everything blends beautifully. Here’s a quick rundown of the key players and why they’re worth seeking out.

Flat lay of a small white ceramic bowl of golden olive oil, a raw boneless skinless chicken thigh with natural texture and color, a few whole brown eggs with clean shells, a pat of unsalted butter on white ceramic plate, a whole yellow onion with papery skin, three fresh celery stalks with vibrant green leaves, three peeled medium carrots showing bright orange flesh, a few garlic cloves unpeeled, a small white ceramic bowl with red pepper flakes, a small white ceramic bowl of uncooked brown rice grains, a small white ceramic bowl of coarse chicken bouillon granules, small white ceramic bowls containing dried parsley, dried basil, dried thyme, dried oregano, ground mustard, paprika, and dried dill arranged symmetrically, a fresh bay leaf, a small white ceramic bowl filled with golden chicken broth, fresh green beans trimmed and cut into one-inch pieces, a small white ceramic bowl of creamy evaporated milk, and a small bunch of fresh parsley with bright green leaves all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Boneless skinless chicken thighs: They stay tender and juicy after simmering, plus searing gives a lovely golden crust for flavor.
Olive oil and unsalted butter: A combo for sautéing veggies that balances richness with a clean taste.
Yellow onion, carrots, and celery: Classic soup flavor base—softens nicely and adds subtle sweetness and depth.
Garlic and red pepper flakes (optional): Garlic brightens the dish, while a pinch of red pepper flakes wakes it up with gentle heat.
Brown rice: Nutty and wholesome, it holds its texture well during simmering, making the soup satisfying.
Chicken bouillon and dried herbs: Intensify the chicken broth’s flavor and bring an earthy, aromatic quality.
Bay leaf: Adds a subtle, warm note—don’t forget to remove it before serving!
Low-sodium chicken broth: The soup’s base, providing flavor without overpowering the other ingredients.
Green beans: Add a pop of color and a satisfying bite.
Evaporated milk: Gives that signature creamy texture without making soup overly heavy.
Fresh parsley (optional): Just a sprinkle brightens the whole bowl at the end.

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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.

Make It Your Way

This soup is pretty adaptable, and I love making it my own depending on the mood or what’s in my fridge. Want it a bit lighter? Swap in more veggies. Short on time? Rotisserie chicken is a miracle worker.

Use white rice: I’ve done this when brown rice wasn’t handy. Just reduce the simmer time, since white rice cooks faster, about 15-20 minutes after adding.
Vegetarian twist: Swap chicken for hearty mushrooms and use vegetable broth instead. It’s a fun twist that still warms you up nicely.
Extra veggies: Sometimes I toss in corn, peas, or spinach for added color and nutrients.
Spicy kick: Feel free to bump up those red pepper flakes or add a bit of smoked paprika for smoky warmth.

Step-by-Step: How I Make Creamy Chicken and Rice Soup Recipe

Step 1: Sear the chicken for flavor and texture

I heat olive oil in my Dutch oven over medium-high heat and season the chicken thighs with salt and pepper. Searing each side for about 2 minutes until golden brown locks in flavor and creates those beautiful fond bits at the bottom, which are the secret to a rich soup base. If you’re using breasts or rotisserie chicken instead, you can skip or reduce this step.

Step 2: Sauté the veggies until they smell irresistible

Once I remove the chicken, I add butter to the drippings and melt it over medium-low. Then I crank the heat to medium-high and toss in diced onion, carrots, and celery. Stirring occasionally, I let them cook until the onions become tender and translucent—around 5 to 7 minutes. This is when your kitchen starts smelling like home. I add minced garlic and a pinch of red pepper flakes last, cooking for just 30 seconds to release their aroma without burning.

Step 3: Build your soup base and simmer gently

I return the seared chicken to the pot, then stir in brown rice, chicken bouillon, all the dried herbs and spices, bay leaf, and the chicken broth. Bringing it up to a boil before reducing the heat, I cover it and let everything simmer gently. This step usually takes 12-15 minutes for thighs and a bit longer if you used breasts. The chicken becomes tender enough to shred, and the rice starts softening beautifully.

Step 4: Shred chicken and add green beans

Once the chicken’s perfectly tender, I fish it out and shred it after it cools for a few minutes. Meanwhile, I add the chopped green beans to the pot and let the soup simmer—covered—for another 20-25 minutes. The rice finishes cooking, and those green beans become tender but still have a nice bite.

Step 5: Stir in creaminess and serve it up

After removing the pot from heat, I stir in evaporated milk and the shredded chicken (or rotisserie chicken if you went that route). If the soup seems a bit thick, I add extra broth to reach the perfect consistency. A quick taste check for salt and pepper is key before serving—this final seasoning lift makes all the difference.

Top Tip

Over the years, I’ve learned that a few small touches really elevate this soup and make it foolproof every time. Here are the tips I wish I’d known when I first tried this recipe:

Searing chicken first: This step gives your soup a rich depth that simmering alone just can’t achieve.
Don’t rush rice cooking time: Brown rice takes longer, so be patient to avoid crunchy surprises.
Add evaporated milk off the heat: This prevents curdling and keeps the soup smooth and creamy.
Adjust broth to style: If you want a soupier texture, add more broth at the end—it’s easy and personalizes the experience.

How to Serve Creamy Chicken and Rice Soup Recipe

creamy chicken and rice - Serving Suggestion

Garnishes

I usually top mine with fresh chopped parsley for a hit of color and brightness. Sometimes, I sprinkle a little cracked black pepper or even a few parmesan shavings if I’m feeling indulgent. A squeeze of lemon juice isn’t traditional here, but it can really lift the flavors if you want something zesty.

Side Dishes

I love pairing this soup with crusty bread or garlic toast for dunking. A simple green salad with vinaigrette balances the creaminess nicely, and sometimes, I serve it alongside roasted Brussels sprouts or steamed greens for a full, comforting meal.

Creative Ways to Present

For special family dinners, I’ve served the creamy chicken and rice soup in rustic bread bowls—which are a big hit and super cozy. You can also drizzle a little herb oil or swirls of cream on top for a restaurant-style touch that wows guests.

Make Ahead and Storage

Storing Leftovers

I let leftover soup cool completely, then transfer it to airtight containers and keep it in the fridge. It stays great for about 3 to 4 days, and honestly, it often tastes even better the next day as the flavors meld more deeply.

Freezing

This Creamy Chicken and Rice Soup Recipe freezes wonderfully, but a quick note: the texture of the rice and green beans may soften after thawing. I recommend freezing in single portions and reheating gently to enjoy later cravings without fuss.

Reheating

I reheat leftover soup on the stovetop over low heat, stirring occasionally. If it’s too thick, I stir in a splash of chicken broth or water to loosen it up. Avoid microwaving too aggressively to keep the texture intact and prevent curdling of the evaporated milk.

Frequently Asked Questions:

Can I use chicken breasts instead of thighs in this recipe?

Yes! Chicken breasts work well if you prefer leaner meat. Just note that they might take a bit longer to become tender while simmering, so cook until they shred easily. Searing is recommended to develop flavor but not mandatory.

What can I substitute for evaporated milk?

If you don’t have evaporated milk, you can substitute with an equal amount of additional chicken broth for a lighter soup, or use cream or half-and-half if you want it richer. Just be careful when adding dairy—evaporated milk is less likely to curdle when reheated.

How can I make this recipe quicker?

Using rotisserie chicken instead of cooking your own thighs cuts down prep and cook time significantly. You can also use white rice, which cooks faster than brown rice, reducing simmer time to about 15-20 minutes after adding rice and vegetables.

Can I add other vegetables to this soup?

Absolutely! This recipe is versatile, and adding vegetables like peas, corn, spinach, or zucchini can add freshness and nutrition. Just add them according to their cooking times to avoid overcooking.

Final Thoughts

One of my favorite things about this Creamy Chicken and Rice Soup Recipe is how it feels like a labor of love without demanding all day. It’s reliable, comforting, and endlessly adaptable—which means you’ll return to it again and again. So, grab your pot, follow these steps, and let this soup become your new go-to comfort meal. You’ll be so glad you did.