Creamy Chicken Rice Soup

OMG…this soup is sooo good! It reminds me of chicken pie!

I was searching for a creamy chicken soup recipe and found this one on It looked like exactly what I was looking for.

The recipe says you can use a rotisserie chicken or I just cooked some chicken breasts in some chicken broth.

I don’t know why but I added 1 large potato and diced pretty small.

I used fresh thyme from the garden and fresh parsley.

You have to precook the rice ahead of time. Then cut up the chicken.

You simply saute the veggies in butter, add some flour, add the chicken stock and cook.

Add the rest of ingredients, and you have a delicious soup.

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Creamy Chicken Rice Soup

  • Author: Afoodieaffair


This soup tastes just like chicken pie!



½ cup uncooked or 1 cup cooked basmati or long grain rice
1 rotisserie chicken or 2 half chicken breasts, cooked
7 tablespoons unsalted butter
1 ½ cups yellow onion, diced
1 ½ cups celery, diced
1 ½ cups carrots, diced
1 teaspoon fresh garlic, minced
¼ cup fresh parsley, chopped
1 teaspoon dry thyme
½ teaspoon freshly ground black pepper
¼ cup all-purpose flour
5 cups or 48 oz of chicken stock, homemade or store-bought
1 cup frozen green peas, thawed
1 cup heavy cream
Salt as needed


Cook rice according to package directions. Cool and set aside.

Pick the meat from the chicken if using rotisserie or cut up chicken. Cut into bite-sized pieces or shreds, and set aside.

In a medium nonstick pot or enameled Dutch oven, melt butter over medium high heat and add onions, celery, carrots, garlic, parsley, thyme, and pepper and sauté for five minutes.

Lower heat to medium low and stir in the flour. Cook for three minutes, stirring continually so the mixture doesn’t stick.

Add the chicken stock and raise the heat so the mixture comes to a boil. Lower to a low simmer and cook until the vegetables are tender, about another 5-10 minutes. Stir often so the mixture doesn’t stick.

Once the vegetables are tender, add the cooked chicken, thawed peas and heavy cream and heat to hot, but do not boil.

Off heat, add the cooked rice, add salt if needed and serve.

Over time, the rice will absorb more liquid. Thin the soup down with additional stock or cream

Keywords: creamy chicken rice soup, soup, chicken soup


You Might Also Like

No Comments

Leave a Reply

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star