White Chicken & Rice Soup – Creamy, Comforting, and Full of Flavor
If you’re craving something cozy, nourishing, and easy to make, this White Chicken & Rice Soup is everything you need in a bowl. It’s rich and creamy, yet light enough to enjoy any time of year. Tender chicken, soft rice, and a velvety broth come together to create the ultimate comfort food — perfect for chilly nights, busy weekdays, or whenever you need a warm, satisfying meal.
This soup combines simple pantry ingredients with wholesome flavors for a creamy, homemade taste that feels like it simmered all day. It’s hearty without being heavy and naturally gluten-free when made with rice instead of pasta. Plus, it’s family-friendly, freezer-friendly, and endlessly customizable.
Why You’ll Love This White Chicken & Rice Soup
1. Creamy and comforting:
Every spoonful delivers that classic creamy texture and mellow, savory flavor.
2. Naturally gluten-free:
Made with rice instead of noodles — no flour or gluten needed to thicken it.
3. Simple ingredients, big flavor:
Pantry staples and a few fresh ingredients create restaurant-quality comfort food.
4. Meal prep friendly:
Easy to make ahead and store — perfect for lunches or quick dinners.
5. Family-approved:
Mild, creamy, and balanced — even picky eaters love it.
6. Customizable:
You can easily adjust it with veggies, spices, or different rice types.
What You’ll Need
This comforting soup comes together with simple, wholesome ingredients you likely already have.
Main Ingredients:
- 1 tablespoon olive oil or butter
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 6 cups chicken broth (low-sodium preferred)
- 1 cup uncooked long-grain rice (white or jasmine rice)
- 2 cups cooked shredded chicken (rotisserie works perfectly)
For Creamy Finish:
- 1 cup milk or half-and-half
- 2 tablespoons cornstarch (or gluten-free flour)
- 1/4 cup heavy cream (optional, for extra richness)
- Salt and pepper, to taste
- Fresh parsley or chives for garnish
Step-by-Step Instructions
Step 1: Sauté the Aromatics
Heat olive oil or butter in a large pot or Dutch oven over medium heat.
Add the diced onion, carrots, and celery. Sauté for 4–5 minutes until the vegetables begin to soften.
Stir in the minced garlic, thyme, parsley, salt, and pepper. Cook for another 1–2 minutes until fragrant.
Tip: Sautéing the aromatics first builds depth and sweetness in the soup base.
Step 2: Add Broth and Rice
Pour in the chicken broth and stir to combine. Bring the mixture to a gentle boil.
Add the uncooked rice, then reduce heat to medium-low. Cover and simmer for 15–20 minutes, stirring occasionally, until the rice is tender.
If the soup thickens too much during cooking, add a little extra broth or water to thin it out.
Step 3: Add the Chicken
Once the rice is cooked, stir in the shredded cooked chicken. Let it heat through for 3–5 minutes.
Rotisserie chicken works great here — it adds rich flavor and makes the recipe even easier.
Step 4: Make It Creamy
In a small bowl, whisk together the milk and cornstarch until smooth.
Slowly pour the mixture into the soup while stirring continuously.
Simmer for another 3–5 minutes until the soup slightly thickens and becomes creamy.
For a richer version, stir in the heavy cream at this stage. Adjust salt and pepper to taste.
Step 5: Serve and Enjoy
Once the soup is thickened to your liking, ladle it into bowls.
Garnish with chopped parsley or chives for a pop of freshness.
Serve with crusty bread, gluten-free crackers, or a side salad for a complete meal.
Tips for Perfect White Chicken & Rice Soup
- Use pre-cooked chicken for convenience.
Rotisserie or leftover chicken saves time and adds flavor. - Don’t overcook the rice.
Rice will continue to absorb liquid, so check it often for doneness. - Add milk gradually.
To prevent curdling, stir in warm milk or half-and-half after the soup has cooled slightly from boiling. - Thin as needed.
If the soup becomes too thick after sitting, add more broth or milk before reheating. - Make it dairy-free.
Use coconut milk or almond milk and skip the cream — still creamy and delicious. - Add greens for color and nutrition.
Spinach, kale, or peas add extra texture and vitamins.
Flavor Variations
This creamy soup is a great base to experiment with. Here are a few ways to change it up:
Classic Comfort
Lemon Herb Chicken & Rice Soup:
Add the juice of half a lemon and an extra teaspoon of parsley for brightness.
Garlic Parmesan Chicken & Rice Soup:
Stir in 1/4 cup grated Parmesan cheese and a touch of garlic powder for a rich, savory twist.
Hearty & Veggie-Filled
Mushroom Chicken & Rice Soup:
Add 1 cup sliced mushrooms with the onions for an earthy flavor.
Broccoli Chicken & Rice Soup:
Stir in small broccoli florets during the last 5 minutes of cooking until tender.
Spiced Variations
Southwest Chicken & Rice Soup:
Add 1/2 teaspoon cumin, 1/4 teaspoon chili powder, and a handful of corn kernels or black beans.
Curry Chicken & Rice Soup:
Mix in 1 teaspoon curry powder and a splash of coconut milk for a warming, aromatic version.
Serving Suggestions
This creamy soup pairs beautifully with a variety of sides and garnishes. Try serving it with:
- Crusty bread or gluten-free rolls
- Buttery garlic toast
- Fresh green salad
- Roasted vegetables
- Simple rice crackers or cheese crisps
For a heartier meal, serve with a sandwich such as grilled cheese or turkey club.
Top your bowl with extras like shredded cheese, crispy bacon bits, or a drizzle of olive oil for an elevated presentation.
How to Store and Reheat
Refrigerator:
Store cooled soup in an airtight container for up to 4 days.
Reheat on the stove over medium heat, stirring occasionally until warm. Add a splash of broth or milk if it’s too thick.
Freezer:
To freeze, let the soup cool completely. Transfer to freezer-safe containers or bags, leaving a little space at the top for expansion.
Freeze for up to 2 months.
When ready to serve, thaw in the refrigerator overnight and reheat gently on the stove. Add more broth as needed to restore the creamy consistency.
Make-Ahead Option
This soup is perfect for meal prep.
You can make it up to two days in advance — the flavors actually deepen as it sits.
If preparing ahead, consider slightly undercooking the rice so it doesn’t become mushy when reheated.
Alternatively, cook the rice separately and add it just before serving for best texture.
Troubleshooting
Soup too thick:
Add more chicken broth or milk to thin it out.
Soup too thin:
Simmer uncovered for a few extra minutes or mix another teaspoon of cornstarch with milk and stir in.
Rice turned mushy:
Reduce cooking time next time or cook rice separately and stir in before serving.
Lacks flavor:
Season at the end with extra salt, pepper, or a squeeze of lemon to brighten the taste.
Curdled milk:
Make sure to lower the heat before adding milk, and add it gradually while stirring.
Frequently Asked Questions
Can I use brown rice instead of white?
Yes, but note that brown rice takes longer to cook (35–40 minutes). You may need extra broth.
Can I use uncooked chicken?
You can — just add diced raw chicken when you add the broth and cook until the chicken is fully cooked before adding rice.
Can I make it in a slow cooker?
Yes. Add all ingredients except milk, cornstarch, and cream. Cook on low for 6–7 hours, then stir in the creamy mixture at the end.
Can I use rotisserie chicken?
Absolutely. It’s a great time-saver and adds rich flavor.
Can I make it dairy-free?
Yes. Use coconut or almond milk and omit heavy cream.
Can I use leftover rice?
Yes, add pre-cooked rice toward the end of cooking to prevent it from getting mushy.
Nutrition Information (Approximate per serving)
- Calories: 280
- Protein: 22g
- Fat: 10g
- Carbohydrates: 25g
- Fiber: 1g
- Sodium: 540mg
(Values vary depending on ingredients and add-ins.)
Why This Recipe Works
The key to this recipe is layering flavor from the start — sautéing the vegetables, adding herbs, and simmering the rice directly in the broth to absorb all that savory chicken goodness. The cornstarch-milk mixture adds body and silkiness without heavy cream, while the optional touch of cream gives it that restaurant-style richness.
Using rice instead of noodles makes this dish naturally gluten-free and adds a gentle heartiness that makes the soup feel complete and satisfying.
Each spoonful delivers the perfect blend of tender chicken, creamy broth, and cozy warmth — the kind of meal that feels like a hug in a bowl.
Tips for Customizing Your Soup Routine
- Make a double batch.
Freeze half for easy future dinners or work lunches. - Change the grains.
Swap rice for quinoa, wild rice, or even cauliflower rice for a low-carb twist. - Turn it into a casserole.
Use less broth, pour into a baking dish, top with cheese, and bake until bubbly. - Add toppings.
Shredded cheese, croutons, or crispy onions make great finishing touches. - Turn leftovers into a new dish.
Thicken leftover soup with extra rice and use it as filling for stuffed peppers or casseroles.
Final Thoughts
This White Chicken & Rice Soup is the ultimate comfort food — creamy, hearty, and full of flavor without being heavy or complicated. It’s made with simple, everyday ingredients but feels special enough for any occasion.
Perfect for cozy nights, family dinners, or meal prep, this soup delivers everything you want in one comforting bowl.
Rich, flavorful, and naturally gluten-free, it’s a recipe you’ll come back to again and again whenever you need something warm, nourishing, and delicious.
Homemade comfort has never been so easy — or so satisfying.
