Can I use rotisserie chicken?

Absolutely! It tastes fantastic and cuts time in half.

Can I freeze Creamy White Chicken and Rice Soup?

Cream-based soups freeze okay but the texture changes a bit. If you plan to freeze it, leave out the cream and cheese until reheating.

How do I store leftovers?

Refrigerate in an airtight container for up to 3–4 days. The rice absorbs liquid over time, so you may want to add a splash of broth when reheating.

Can I use brown rice?

Yes—but add extra cooking time or precook the rice so the soup doesn't over-thicken.

Is there a lighter option without cream?

You can use half-and-half or even whole milk, though it won’t be as rich. Coconut milk also works beautifully.

8 Powerful Creamy White Chicken and Rice Soup Boosters

Description

This cozy Creamy White Chicken and Rice Soup is a rich, comforting bowl filled with tender shredded chicken, carrots, celery, aromatic herbs, and creamy broth. It’s the perfect weeknight meal—warm, hearty, and full of flavor.

Ingredients

Scale

2 tbsp extra virgin olive oil
2 cups shredded chicken
1 medium red onion, diced
3 garlic cloves, minced
2 celery stalks, chopped
2 carrots, chopped
1 tsp sea salt
½ tsp black pepper
½ tsp dried oregano
½ tsp dried basil
½ tsp dried parsley
½ tsp garlic powder
2–3 fresh thyme sprigs
1 bay leaf
4 cups chicken or vegetable stock
1 cup heavy cream (or full-fat coconut milk)
¼ cup white cooking wine (optional)
2 cups cooked basmati rice (or 1 cup uncooked long-grain rice + 1 extra cup stock)
½ cup grated Parmesan cheese
1 cup shredded mozzarella cheese

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Instructions

Heat olive oil in a Dutch oven over medium-high heat.
Add onion and garlic; sauté for 1–2 minutes until fragrant.
Stir in carrots and celery; cook for another 1–2 minutes.
Add salt, pepper, oregano, basil, parsley, and garlic powder; stir well.
Pour in stock, heavy cream, and cooking wine (if using).
Add thyme sprigs, bay leaf, shredded chicken, and cooked rice. Stir to combine.
Simmer 8–10 minutes, until vegetables are tender.
If using uncooked rice: simmer 10–15 minutes before adding cream.
Stir in Parmesan and mozzarella until melted and creamy.
Remove bay leaf and thyme stems.
Serve warm with bread or salad. Enjoy!

Notes

Soup thickens as it sits—add extra stock to thin if needed.

Coconut milk works great for a dairy-free version.

Rotisserie chicken is a fast, delicious shortcut.

For richer flavor, replace half the stock with bone broth.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl (approx. 1.5 cups)
Calories: 410 kcal
Sugar: 4 g
Sodium: 690 mg
Fat: 22 g
Saturated Fat: 11 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 2 g
Protein: 24 g
Cholesterol: 80 mg