There’s just something incredibly soothing about a bowl of homemade soup, especially when it’s as velvety and satisfying as this Creamy Chicken Rice Soup Recipe. The gentle blend of tender chicken, wholesome rice, and a subtle creaminess makes it the perfect cozy meal to warm you from the inside out.

A white pot filled with creamy soup showing a rich mix of ingredients in one layer: orange carrot chunks, green beans, light brown shredded chicken pieces, and small pieces of celery, all immersed in a thick, yellowish broth with black specks of herbs. A golden ladle scoops up part of the soup, highlighting the same colorful contents, with bits of fresh green herbs sprinkled on top. The pot is set 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 can’t tell you how many times I’ve gone back to this soup when I wanted something both nourishing and cozy without endless prep. It strikes that lovely balance between creamy comfort and fresh, wholesome ingredients, making it a standout in my winter recipe rotation.

Rich Yet Light: Thanks to evaporated milk instead of heavy cream, this soup is creamy without feeling heavy.
Layered Flavors: The mix of herbs, spices, and seared chicken drippings brings depth that feels homemade and truly special.
Hearty and Filling: Brown rice adds a chewy, nutty bite that keeps you satisfied for hours.
Flexible and Easy: Whether you use fresh chicken thighs or rotisserie chicken, this soup adapts beautifully to your schedule.

The image shows a close-up of a thick soup filled with shredded light-colored chicken pieces, bright orange carrot chunks, and green beans. The soup has a creamy, light yellow broth with specks of black pepper and herbs. Fresh green parsley leaves are scattered on top, adding a splash of vibrant color. A metal ladle is scooping some soup, showing the mixture of tender chicken, vegetables, and broth inside, all with a slightly glossy texture. The background has a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Choosing the right ingredients really elevates this Creamy Chicken Rice Soup Recipe. Each one plays a key role in resulting in a soup that tastes homemade but is surprisingly easy to pull together. Here’s why I love each item and some tips for picking yours.

Flat lay of a small white ceramic bowl of golden olive oil, a raw boneless skinless chicken thigh with natural texture and color, a few whole brown eggs with clean shells, a pat of unsalted butter on white ceramic plate, a whole yellow onion with papery skin, three fresh celery stalks with vibrant green leaves, three peeled medium carrots showing bright orange flesh, a few garlic cloves unpeeled, a small white ceramic bowl with red pepper flakes, a small white ceramic bowl of uncooked brown rice grains, a small white ceramic bowl of coarse chicken bouillon granules, small white ceramic bowls containing dried parsley, dried basil, dried thyme, dried oregano, ground mustard, paprika, and dried dill arranged symmetrically, a fresh bay leaf, a small white ceramic bowl filled with golden chicken broth, fresh green beans trimmed and cut into one-inch pieces, a small white ceramic bowl of creamy evaporated milk, and a small bunch of fresh parsley with bright green leaves all placed 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: Great for searing chicken and cooking vegetables gently, adding a subtle fruitiness.
Chicken thighs: They stay juicy and tender, perfect for shredding and soaking up all those flavors.
Butter: Adds richness to the sautéed veggies and helps build that comforting base.
Onion, celery, carrots: Classic mirepoix — these aromatic veggies create a flavorful foundation for the soup.
Garlic and red pepper flakes: Garlic adds depth, while just a hint of red pepper gives a gentle kick without overwhelming.
Brown rice: Nutty and hearty, it holds its shape well during simmering — you can swap white rice if you prefer a softer texture.
Chicken bouillon and dried herbs: These punch up the flavor without the need for extra salt or complicated seasoning.
Bay leaf: Infuses the soup with subtle earthy notes as it simmers.
Low-sodium chicken broth: The base that ties everything together — choose low-sodium so you can better control seasoning.
Green beans: Added near the end for a fresh, crisp contrast and vibrant color.
Evaporated milk: The secret ingredient for creaminess without heaviness — makes the soup comforting and smooth.
Fresh parsley (optional): A fresh garnish to brighten each spoonful.

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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 my favorite things about this Creamy Chicken Rice Soup Recipe is how easy it is to tweak based on what you have or what mood you’re in. I often swap brown rice for white if I’m short on time or toss in seasonal veggies to keep things fresh and colorful.

Use Rotisserie Chicken: When time is tight, shredded rotisserie chicken saves you from searing and shredding your own meat — just add it at the end!
Add Different Veggies: Kale, spinach, or peas work beautifully as alternatives or additions to green beans.
Spice It Up: I like adding a pinch more red pepper flakes for an extra little kick that wakes up the flavors.

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

Step 1: Perfectly Sear the Chicken

Start by heating the olive oil in your largest soup pot or Dutch oven. Meanwhile, season the chicken thighs well with salt and pepper — I use about half a teaspoon of each for a pound of meat. Sear them over medium-high heat for about 2 minutes per side until beautifully golden but not cooked through. This step builds flavor right in your pot, so don’t skip it. Once browned, set the chicken aside but leave those precious drippings behind!

Step 2: Sauté the Veggies Slowly

Drop in the butter and let it melt in those chicken juices over medium-low heat. Then crank the heat to medium-high and add your onions, carrots, and celery. Stir frequently and cook until the onions turn translucent and the veggies start to soften — about 5 to 7 minutes. Those little brown bits stuck to the bottom? Scrape them up as you go for extra flavor. Toss in your garlic and red pepper flakes and sauté for just 30 seconds until fragrant.

Step 3: Build the Soup Base

Return the seared chicken to the pot, then stir in the brown rice, chicken bouillon, and the mix of dried herbs and spices. Pour in the chicken broth and tuck in your bay leaf. Give it all a good stir, then cover and bring to a boil before lowering the heat to a gentle simmer. Let it cook until the chicken is tender enough to shred—about 12 to 15 minutes for thighs. If you opt for chicken breasts, you might need an extra 5 or so minutes.

Step 4: Shred Chicken and Add Green Beans

Once your chicken is tender, gently remove it to a cutting board to cool while you add the trimmed green beans to the pot. Keep the soup covered and let the green beans and rice cook for another 20 to 25 minutes, stirring occasionally. This ensures everything becomes tender without turning mushy.

Step 5: Finish With Creaminess and Seasoning

After simmering, stir in the evaporated milk to add that lush creaminess. Next, shred your chicken and fold it back into the soup. Taste before serving and adjust salt or pepper as needed. If you prefer a thinner soup, adding a splash more broth now is a great way to get your preferred consistency.

Top Tip

From my own kitchen experiments, a few little things make this soup truly shine and help avoid common pitfalls. These tricks will keep your Creamy Chicken Rice Soup Recipe tasting fresh and perfectly textured every time.

Searing for Flavor: Don’t rush searing the chicken — those browned bits are flavor gold, so take your time to get a good crust.
Rice Cooking Timing: Brown rice takes a bit longer, so adding it early and letting it gently simmer with the chicken avoids undercooked rice.
Fresh Veggie Texture: Add green beans late in the process so they stay vibrant and don’t get mushy.
Evaporated Milk Edge: Stir in the evaporated milk off the heat to prevent curdling and keep that silky texture.

How to Serve Creamy Chicken Rice Soup Recipe

Creamy Chicken Rice Soup - Serving Suggestion

Garnishes

I always reach for fresh parsley—it adds a pop of color and a bright, herbaceous note that freshens each spoonful. Sometimes I’ll sprinkle a little cracked black pepper on top for some extra warmth. If you want a bit of crunch, toasted bread crumbs or a shaving of Parmesan can’t be beat.

Side Dishes

This soup pairs beautifully with a crisp green salad or a simple crusty baguette to soak up all that delicious broth. For a heartier meal, roasted vegetables or even garlic bread work wonderfully to round things out.

Creative Ways to Present

For a special occasion, I like serving this soup in individual bread bowls or ramekins with a sprinkle of fresh herbs and a drizzle of extra virgin olive oil on top. It instantly makes the meal feel a little extra cozy and festive.

Make Ahead and Storage

Storing Leftovers

Once cooled, I transfer leftover soup into airtight containers and store it in the fridge for up to 4 days. The flavors actually develop nicely overnight, so it tastes even better the next day.

Freezing

I’ve frozen this soup a few times with good success. Just be sure to omit or reduce the evaporated milk when freezing and add it fresh after reheating, to maintain that creamy texture. Freeze in portions so you can thaw just the amount you want.

Reheating

Reheat gently on the stovetop over low heat, stirring occasionally. If the soup thickens too much, add a splash of broth or water to loosen it. Add back the evaporated milk last for the best creaminess.

Frequently Asked Questions:

Can I use white rice instead of brown rice?

Yes! White rice works just fine and will cook faster — reduce the simmer time accordingly (start checking rice doneness around 15 minutes).

What if I don’t have evaporated milk?

You can substitute with an equal amount of additional chicken broth for a lighter soup, or use cream or half-and-half if you prefer it richer.

Can I make this soup in a slow cooker?

Absolutely, although I recommend cooking the rice separately and adding it towards the end to prevent it from becoming mushy. Sear the chicken and sauté the veggies first for best flavor, then combine everything in the slow cooker.

How do I keep the chicken moist?

Searing the chicken quickly over medium-high heat locks in moisture and flavors. Avoid overcooking by shredding and adding it back just before serving. Using thighs also helps since they stay juicier than breasts.

Final Thoughts

This Creamy Chicken Rice Soup Recipe has become one of my kitchen favorites because it’s approachable, dependable, and downright delicious. Whether you’re feeding a family or want a comforting meal to savor on a chilly evening, I truly believe you’ll enjoy making (and eating) it as much as I do. So go ahead, get cozy with a bowl—you deserve it!