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

Creamy Chicken & Rice Soup

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