Name: Creamy Chicken 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); Salt and pepper, to taste; 2 tablespoons unsalted butter; 1 yellow onion, diced; 3 stalks celery, chopped 3/8-inch; 3 medium carrots, peeled and chopped 3/8-inch (about 1 cup); 4-6 cloves garlic, minced; Pinch to 1/4 teaspoon red pepper flakes (optional); 1 cup brown rice; 2 teaspoons chicken bouillon (granulated, crushed cubes, or Better Than Bouillon); 1 teaspoon dried parsley; 1 teaspoon dried basil; 1/2 teaspoon dried thyme; 1/2 teaspoon dried oregano; 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); 5 ounces green beans, trimmed and chopped into 1-inch pieces; 1 (12 ounce) can evaporated milk (or substitute additional chicken broth); Fresh parsley for garnish (optional)

There’s something incredibly soothing about a warm bowl of homemade soup, especially when it’s rich and velvety. This Creamy Chicken Rice Soup Recipe hits all the right notes: tender chicken, hearty rice, and just the right creaminess to make you feel comforted without heaviness. I can’t wait to share how simple it is to bring this soul-warming dish to your kitchen.

A large white pot filled with creamy chicken and vegetable soup shows several layers: a smooth, yellowish creamy broth speckled with black pepper and herbs forms the base layer; chunks of tender white chicken pieces and bright orange carrot cubes spread evenly throughout; deep green beans and lighter green celery pieces add color and texture; finely chopped parsley sprinkled on top offers a fresh green contrast. A bronze ladle in the center scoops up a portion of the soup, highlighting the mix of vegetables, chicken, and creamy broth. The pot sits 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 Rice Soup Recipe
Top Tip
How to Serve Creamy Chicken Rice Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Chicken Rice Soup Recipe

Why You'll Love This Recipe

I’m a sucker for soups that feel like a warm hug, but this one stands out because it’s not only comforting but also packed with fresh flavors and textures that keep you coming back for more. Plus, it’s flexible for your pantry and time constraints!

Rich creamy texture: The evaporated milk adds a luscious creaminess without using heavy cream, so it’s indulgent yet light.
Hearty and filling: Nutty brown rice and tender chicken make this soup a complete meal in a bowl.
Builds layers of flavor: Searing the chicken and sautéing vegetables create a deep, savory base you’ll love.
Adaptable & hands-on: Whether you want to use rotisserie chicken for speed or cook from scratch, this recipe fits your life and schedule.

A close-up view of a ladle full of creamy chicken and vegetable soup lifted above the pot with the soup visible beneath; the soup contains light brown shredded chicken pieces, bright orange carrot chunks, green beans, small bits of herbs, and rice in a thick, light golden broth. The ladle is metal with a slightly rustic look, and the soup has a moist, rich texture with fresh parsley sprinkled on top, enhancing the color contrast. The background is a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient plays a role in turning simple pantry staples into a flavorful, creamy delight. I love how the brown rice adds chewiness, and the mix of herbs gives a warm, aromatic vibe. Here’s the lowdown on my favorite ingredients:

Flat lay of a raw boneless skinless chicken thigh with natural pinkish tones and slight marbling, a small white ceramic bowl of golden olive oil, a small white ceramic bowl of unsalted butter cubes, a whole yellow onion with smooth bright skin, three fresh celery stalks crisp and green, two medium peeled carrots with vibrant orange color, several whole garlic cloves with papery skin, a few deep green sprigs of fresh parsley, a small white ceramic bowl filled with light brown uncooked brown rice grains, a small white ceramic bowl holding fine reddish paprika powder, a small white ceramic bowl of dried mixed herbs including parsley, basil, thyme, and oregano, a single fresh bay leaf with glossy green surface, a small white ceramic bowl containing coarse granulated chicken bouillon powder, a small white ceramic bowl of trimmed chopped green beans, a small white ceramic bowl of creamy off-white evaporated milk, two whole brown eggs with smooth clean shells placed nearby, freshly ground black peppercorns scattered naturally, all ingredients arranged in perfect symmetry 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

Olive oil: Perfect for searing chicken and providing a subtle fruity base flavor.
Chicken thighs: Juicy, flavorful, and forgiving – they stay tender after simmering.
Unsalted butter: Adds richness and helps soften the vegetables beautifully.
Yellow onion, celery, carrots: Classic mirepoix for that traditional soup aroma and sweetness.
Garlic & red pepper flakes: Garlic brings savoriness, while red pepper flakes add a gentle warmth if you like a little kick.
Brown rice: Heartier and nuttier than white rice, it holds up well in the soup without getting mushy.
Chicken bouillon: Boosts the savory depth of the broth – a little goes a long way!
Herbs & spices: Dried parsley, basil, thyme, oregano, ground mustard, paprika, and dill create that irresistible layered flavor.
Bay leaf: Adds a subtle herbal complexity during simmering.
Chicken broth: The base of the soup, choose low-sodium for better control of seasoning.
Green beans: Adds freshness and a pop of color—feel free to swap with other veggies if you like.
Evaporated milk: Brings creamy texture without heaviness—trust me, it’s a game changer.
Fresh parsley: A bright garnish that livens up the final dish.

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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

One of the things I love most about this Creamy Chicken Rice Soup Recipe is how easy it is to tailor it to your mood or whatever you have on hand. I often swap in white rice for a softer bite or use leftover rotisserie chicken when I’m pressed for time.

Rotisserie chicken shortcut: If you’re short on time, shredded rotisserie chicken works wonders, just add it at the end to heat through without drying out.
Use white rice: If you want a softer, quicker-cooking rice, white rice is a fine swap—just reduce the simmer time.
Veggie variations: Feel free to sneak in spinach, peas, or zucchini instead of green beans for seasonal freshness.
Mild spice level: Omit the red pepper flakes if you prefer a gentler flavor profile—this soup loves you either way.

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

Step 1: Sear the Chicken to Lock in Juices

I start by heating olive oil and seasoning my chicken thighs generously with salt and pepper. Getting a good golden sear on both sides (about 2 minutes per side) builds that rich flavor base. Don’t skip this – those brown bits stuck to the pan are pure gold, so keep them for the next steps. If you use chicken breasts, searing is optional but recommended for better texture and taste.

Step 2: Sauté Your Veggies in Butter and Drippings

After removing the chicken, melt the butter right in the pan where you seared the meat — all those drippings bring extra depth. I crank up the heat and toss in diced onions, celery, and carrots, cooking them gently until the onions turn translucent and everything smells sweet, about 5 to 7 minutes. Add minced garlic and red pepper flakes last, sautéing just 30 seconds so they don’t burn but release their fragrance.

Step 3: Bring It All Together & Simmer

Put the chicken back in the pot along with the brown rice, chicken bouillon, the mix of dried herbs and spices, bay leaf, and the chicken broth. Give it a good stir, cover, and bring everything to a simmer. Keep the heat on low and let it gently bubble until the chicken is tender enough to shred, around 12–15 minutes.

Step 4: Shred Chicken & Add Green Beans

Once the chicken is perfect and juicy, take it out to rest on a cutting board. Shred it carefully with two forks once it’s cool enough; this is always satisfying to see that tender texture. Meanwhile, toss the trimmed and chopped green beans into your soup and let the whole pot simmer — covered — for another 20 to 25 minutes until the rice is tender and the beans are cooked but still bright.

Step 5: The Creamy Finish

Turn off the heat and gently stir in the evaporated milk along with your shredded chicken. If the soup looks a bit thick, add extra broth to loosen it up to your liking. This step transforms the soup into that rich, creamy experience you’ll adore. Always give it a taste and adjust salt and pepper—sometimes little tweaks here make all the difference.

Top Tip

From my experience, this soup is all about layering flavors and timing. The right sear, gentle sauté, and patient simmer yield a soup that’s phenomenal every time.

Sear with confidence: Don’t crowd the pan when browning chicken — give each piece room to get that golden crust without steaming.
Scrape those brown bits: When sautéing veggies, scraping the fond off the bottom of the pot adds extra burst of savory flavor.
Evaporated milk magic: Adding it at the end prevents curdling while giving creamy richness without heaviness.
Rice timing: Add the green beans later during simmering so they stay crisp-tender and vibrant.

How to Serve Creamy Chicken Rice Soup Recipe

Creamy Chicken Rice Soup - Serving Suggestion

Garnishes

I always sprinkle fresh parsley on top—it brightens the soup and adds a fresh herbal note. Sometimes a little squeeze of lemon juice or a few cracked black peppercorns give it a lively finishing touch. If you like cheese, a sprinkle of grated Parmesan can be an extra creamy boost.

Side Dishes

This soup pairs beautifully with crusty bread for dunking, a light mixed green salad with vinaigrette, or crispy roasted vegetables. On chillier days, I love serving it alongside garlic bread or warm cornbread to soak up every drop.

Creative Ways to Present

For special occasions, I’ve served this soup in rustic bread bowls, which always wow guests. Garnishing with edible flowers or a swirl of herb oil takes it next level. It’s perfect for cozy dinner parties where presentation matters but comfort is king.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge for up to 3 days. The rice absorbs liquid over time, so before reheating, I add a splash of broth or water to loosen up the soup and maintain that perfect creamy texture.

Freezing

This soup freezes well, but I recommend holding off on adding the evaporated milk before freezing. Freeze the soup base and cooked chicken separately if possible. When ready to enjoy, thaw overnight in the fridge, reheat gently, then stir in the evaporated milk so it stays creamy.

Reheating

Reheat on the stovetop over medium-low heat, stirring occasionally. Adding a bit of extra broth helps revive the soup’s consistency, making it taste just like fresh. Avoid high heat or microwaving without stirring, which can cause curdling or uneven texture.

Frequently Asked Questions:

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

Yes, you can definitely use chicken breasts. They’re leaner but can dry out if overcooked. I recommend searing them briefly to lock in moisture and adjusting the simmer time as breasts cook faster—about 15-20 minutes. Keep an eye on them to avoid toughness.

What can I substitute for evaporated milk if I don’t have any?

Great question! If you don’t have evaporated milk, you can use an equal amount of additional chicken broth for a lighter soup. For creaminess, a splash of half-and-half or whole milk works but add it at the end and heat gently to avoid curdling.

How do I adjust the recipe for white rice instead of brown?

White rice cooks faster and tends to become mushy if simmered too long. If using white rice, add it towards the last 15-20 minutes of cooking to prevent overcooking. Keep an eye on texture and taste as you go.

Can I make this soup vegetarian or vegan?

This recipe relies on chicken and chicken broth for its classic flavor, but you can adapt it for vegetarians by substituting vegetable broth and using a plant-based protein like tofu or tempeh. Swap evaporated milk for coconut milk or a nut-based cream to keep it creamy and vegan-friendly. Adjust seasonings accordingly for balance.

Final Thoughts

Every time I make this Creamy Chicken Rice Soup Recipe, I’m reminded why it’s such a staple in my kitchen—comforting, flavorful, and so adaptable. Whether you’re cooking for a busy weeknight or wanting to impress with cozy homemade goodness, it’s a recipe that always delivers. Give it a try, and I’m sure you’ll find it soon becomes one of your favorites too!