Creamy Chicken & Rice Soup

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Creamy Chicken & Rice Soup will warm your soul on a cold winter day. It’s made with rotisserie chicken, rice, green peas, carrots, onions and cream.

chicken soup in blue and teal pottery bowl with a spoon on top

What You’ll Love About This Recipe

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.

You’ll love how easy it comes together, and how satisfying it is by itself, or served with a small salad.

chicken and rice soup in blue bowl

Why This Soup is Special

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!

soup in a blue bowl faced vertically on a white background

Shopping List

  • chicken broth
  • rotisserie chicken
  • long grain wild or white rice
  • frozen green peas
  • carrots
  • onion
  • black pepper
  • garlic powder
  • cornstarch
  • half & half
  • salt to taste

How to Make It

In a large dutch oven, bring chicken broth to a boil. Add chicken, uncooked rice, peas, carrots, onion, pepper and garlic powder. Reduce heat to low, cover and cook for 45 minutes, stirring frequently.

Mix cornstarch with water to make a paste. Take soup off of heat and add cornstarch mixture. Stir until soup thickens. Add half & half and stir well. Add salt to taste.

Serve Creamy Chicken & Rice Soup piping hot. If you make a batch, be sure to leave a comment below telling me how it turned out!

More Soups to Love

chicken soup in blue and teal pottery bowl with a spoon on top

Creamy Chicken & Rice Soup

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!
5 from 1 vote
Print Pin Rate
Course: Soups
Cuisine: Southern
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4
Calories: 539kcal

*See notes in blog post for detailed tips, photos and instructions.

Ingredients

  • 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
  • ½ cup carrots diced
  • 1 small onion diced
  • ¼ 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

Instructions

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

Notes

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

Nutrition

Calories: 539kcal | Carbohydrates: 54g | Protein: 41g | Fat: 18g | Saturated Fat: 7g | Sodium: 1282mg | Potassium: 493mg | Fiber: 3g | Sugar: 4g | Vitamin C: 34mg | Calcium: 111mg | Iron: 2mg

Nutrition info is an auto generated estimate.

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See this recipe on Table For Seven’s Easy Dinner Dishes made from 5 Pantry Staples!

8 Comments

  1. 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.

        1. Hi Crystal. I’ve never tried to freeze this soup because it has cream in it. Usually when you freeze cream-based soups they curdle when thawing out. You could try it, but I’d be afraid the consistency would not be the same.

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