chicken and rice soup in blue bowl

Creamy Chicken & Rice Soup

It’s tough to beat a heaping bowl full of Creamy Chicken & Rice soup. Add a slice of cast iron cornbread, and you’ve got a southern meal!

Every time I make this soup, I add something new, so it’s difficult to record the exact recipe. It’s one of those things I make by guess and by golly, and it always turns out better than I expected.

My Granny Tag was a master soup maker. She worked as a cook at a large church and I loved to watch her pull those shiny pots off the shelf ’cause I knew what was coming next.

When Granny made soup, it was a major event. My job was to go to the pantry and fetch the ingredients. Oh, how I would get excited every time she gave me a long list! That walk-in pantry was the coolest place I had been in my young life. It was probably the size of a tiny bedroom, but to me, it seemed ginormous. Every little nook held the possibility of a new recipe. Pure joy.

Creamy Chicken and Rice was one of Granny’s favorites, and it’s still one of mine. I crave this soup on rainy days, or if I’m feeling a little under the weather. It’s also a great dish to take to neighbors and friends because everyone loves a piping hot bowl of goodness!

If you make a batch, be sure to leave a comment below telling me what you think. 🙂

chicken and rice soup in blue bowl

Creamy Chicken & Rice Soup

  • Author: Debi ~ QuicheMyGrits
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 4 servings 1x


It’s hard to beat a heaping bowl of Creamy Chicken & Rice soup.  Add a slice of cast iron cornbread, and you’ve got a southern meal!



  • 32 oz. carton chicken broth
  • 2 cups rotisserie chicken, diced
  • 6 oz pkg. long grain wild or white rice, uncooked
  • 1 cup frozen green peas
  • 1/2 cup carrots, diced
  • 1 small onion, diced
  • 1/4 tsp. cracked black pepper
  • dash of garlic powder
  • 2 Tbsp. cornstarch, mixed with 3 Tbsp. water to make a thin paste
  • 1 cup half & half
  • salt to taste (it may be salty enough if you use regular chicken broth)


  1. In a large dutch oven, bring chicken broth to a boil.  
  2. Add chicken, uncooked rice, peas, carrots, onion, pepper and garlic powder.  
  3. Reduce heat to low, cover and cook for 45 minutes, stirring frequently.
  4. Mix cornstarch with water to make a paste.
  5. Take soup off of heat and add cornstarch mixture.  Stir until soup thickens.
  6. Add half & half and stir well.  
  7. Add salt to taste.
  8. Serve piping hot. 


Add a cup of water during the cooking process if the rice thickens the chicken broth too much.

  • Category: Soups
  • Method: Dutch Oven
  • Cuisine: Southern

Keywords: chicken and rice soup, soup, rice, creamy chicken, rice, hearty, comfort food

Creamy Chicken & Rice soup tastes great with my Rainbow Salad.

See this recipe and much more on Meal Plan Monday!


  1. Dorris Sherman

    I like this and how you give short cuts for “cooks” who don’t like to cook. I’m glad I don’t have to cook my own chicken for the soup.

  2. Jane Lawrence

    This looks awesome! Can’t wait to make it. Thanks, Debi!!!

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