Nothing beats the cozy feeling of a bowl of warm soup on a chilly day, especially one that’s creamy, flavorful, and just plain comforting. This Creamy Chicken Rice Soup Recipe has become one of my go-to dishes because it’s both hearty and light, with just the right balance of creaminess and wholesome goodness.

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

From the moment I first made this soup, I was hooked. The creamy texture with the tender chunks of chicken and perfectly cooked rice made it feel like a warm hug from the inside out. It’s incredibly satisfying without being heavy, and it’s easy to adjust based on what you have on hand.

Comforting Creaminess: The use of evaporated milk gives the soup a velvety richness without the heaviness of cream.
Wholesome Ingredients: Brown rice and fresh vegetables keep it hearty and nourishing.
Simple and Flexible: Whether you use chicken thighs, breasts, or rotisserie chicken, this recipe adapts beautifully.
Full of Flavor: The blend of herbs and spices creates a depth that’s cozy, familiar, and absolutely delicious.

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

Every ingredient in this creamy chicken rice soup serves a purpose, coming together to create a dish that’s more than just soup — it’s a full-on experience of texture and flavor. Here’s why I love each component and some tips for picking the best versions when you shop.

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: Adds a light, fruity base for searing chicken and sautéing vegetables without overpowering flavors.
Boneless skinless chicken thighs: Juicy and flavorful, thighs stay tender after simmering—though breasts or rotisserie chicken work well too.
Unsalted butter: Gives a subtle richness to sautéed veggies and helps build depth in the soup.
Yellow onion, celery, carrots: The classic mirepoix trio provides natural sweetness and body to the soup.
Garlic: Brightens and adds aromatic warmth without being too sharp when cooked just right.
Red pepper flakes (optional): A tiny kick that wakes up the soup’s flavor without making it spicy.
Brown rice: Nutty and wholesome, it holds its texture better than white rice, especially when simmered. White rice can be used for speedier cooking.
Chicken bouillon: Concentrates savory flavor; I usually use granulated for even seasoning.
Herbs and spices (parsley, basil, thyme, oregano, mustard, paprika, dill, bay leaf): These layer complex earthiness and mild heat that make the soup feel homey.
Low-sodium chicken broth: The heart of the soup—using low sodium lets you control the seasoning perfectly.
Green beans: Fresh green beans add a nice bite and vibrant color to the finished soup.
Evaporated milk: The magic ingredient that makes this soup creamy without dairy heaviness; you can also substitute extra broth if preferred.
Fresh parsley (optional garnish): A fresh pop of herbal brightness that lifts the finished dish.

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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

I love how forgiving this Creamy Chicken Rice Soup Recipe is—once you get the basics down, it’s all about personal flair. Over the years, I’ve adapted it with different veggies or swapped out chicken for turkey to tailor it to what’s in my fridge or the season.

Variation: One winter, I added small cubes of butternut squash for a touch of sweetness, and it was a huge hit with the family. Try swapping green beans for spinach or kale to amp up the greens.
Dietary tweak: If you want a dairy-free version, substitute the evaporated milk with full-fat coconut milk — it adds creaminess with a subtle flavor twist.
Shortcut: On busy days, rotisserie chicken saves so much time and still tastes fantastic. Just toss it in shredded towards the end, skip the searing step if you like.

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

Step 1: Beautifully Sear the Chicken

Start by heating olive oil in a large Dutch oven or heavy soup pot over medium-high heat. I season the chicken thighs generously with salt and pepper—it makes a big difference. Once the oil is shimmering, place the chicken pieces skin-side down (even though skinless) and let them develop a golden crust, about 2 minutes per side. This sear locks in juices and gives a satisfying depth of flavor to your soup. Remove the chicken onto a plate, but don’t clean the pot! Those browned bits are pure magic.

Step 2: Sauté the Veggies Until Tender and Sweet

Lower the heat to medium, then add the butter to the drippings in the pot and melt it. Toss in the diced onion, carrots, and celery—a classic trio that gives the soup its body and sweetness. Stir and cook until the onion is soft and translucent, scraping the bottom to lift up all those flavorful browned bits—about 5 to 7 minutes. Then, add the garlic and red pepper flakes (if you like a little heat) for a quick 30 seconds to bloom their aroma without burning.

Step 3: Bring Everything Together

Return the chicken to the pot and sprinkle in the brown rice, chicken bouillon, and herbs and spices. Pour the chicken broth over everything and stir gently so the rice starts to absorb all those herbs. Put the lid on, bring it to a boil, then simmer gently on low heat. This is where the magic happens—about 12 to 15 minutes later, your chicken will be tender enough to shred.

Step 4: Shred Chicken and Finish Cooking

Remove the chicken to a cutting board and shred it with forks once it cools slightly. Meanwhile, add your chopped green beans to the pot and continue to simmer (covered), stirring occasionally, until the rice is tender and the green beans are just cooked through—around 20 to 25 minutes. The combination of simmering rice and fresh beans adds a lovely texture balance in the soup.

Step 5: Creamy Finish and Taste Adjustment

Turn off the heat and stir in the evaporated milk and shredded chicken. This is what gives the soup its signature creamy yet light texture. If you prefer a thinner soup, adding more broth at this stage works perfectly. Give it a taste and adjust salt and pepper as needed — seasoning is essential for bringing all those layers of flavor alive!

Top Tip

Over the years, I’ve learned that the small details really elevate this Creamy Chicken Rice Soup Recipe to something memorable. Here are my best tips so you can get that perfect bowl every time.

Use brown rice for texture: Brown rice holds up better during simmering, so your soup won’t get mushy if you need leftovers the next day.
Sear chicken for flavor: Don’t skip this step—even if using rotisserie chicken, searing homemade chicken gives the broth more richness.
Add evaporated milk off heat: Stir it in off the burner to keep its creamy texture from curdling in the hot soup.
Don’t overcook the green beans: Adding them later keeps them tender-crisp and vibrant, which brightens the whole dish.

How to Serve Creamy Chicken Rice Soup Recipe

Creamy Chicken Soup - Serving Suggestion

Garnishes

For me, a sprinkle of fresh chopped parsley on top is the perfect finishing touch—bright and herbal, it cuts through the creaminess just right. I’ve also tossed in a squeeze of lemon on occasion to add a sunny note that livens up each spoonful.

Side Dishes

I love pairing this soup with crusty bread or warm garlic rolls for dipping. A crisp green salad dressed with a simple vinaigrette is also great if you want a lighter balance. Leftover soup and sandwiches are a weekday staple at my house.

Creative Ways to Present

Once, I brought this soup to a dinner party in small ramekins topped with a tiny herb sprig, served alongside mini grilled cheese bites. It felt fancy but was so simple! You can also ladle it into bread bowls for a cozy, rustic presentation that’s sure to impress.

Make Ahead and Storage

Storing Leftovers

I store leftover soup in airtight containers in the fridge, and it keeps well for about 3 to 4 days. The rice still tastes great, and the flavors develop even more overnight — which is a good excuse to have it again soon!

Freezing

This soup freezes wonderfully in portioned containers. When I freeze, I usually leave out the evaporated milk and add it when reheating to maintain that silky texture. Just thaw overnight in the fridge before warming up gently on the stove.

Reheating

Reheat on low to medium heat on the stove, stirring occasionally. If the soup has thickened, add a splash of broth or water to loosen it. Stir in evaporated milk last, off heat, to avoid curdling and keep that creamy consistency.

Frequently Asked Questions:

Can I use white rice instead of brown rice in this soup?

Absolutely! White rice cooks faster and can be used if you’re short on time. Just add it later in the cooking process and watch it carefully so it doesn’t become mushy. Brown rice offers more chew and nuttiness, but white rice is a fine substitute.

What’s the best way to make this soup gluten-free?

This soup is naturally gluten-free as long as you use gluten-free chicken broth and chicken bouillon. Always check product labels when buying broth and seasoning to be sure.

Can I make this soup in a slow cooker?

You can! Start by searing the chicken and sautéing the veggies on the stove, then transfer everything to the slow cooker with broth and rice. Cook on low for 4-5 hours until chicken and rice are tender. Add the evaporated milk and green beans towards the last 30 minutes to keep them from becoming mushy.

Can I substitute evaporated milk for heavy cream?

Yes, heavy cream will make the soup even richer, but it’s also higher in fat. Evaporated milk strikes a nice balance of creaminess with less heaviness, which I prefer for an everyday meal. If using heavy cream, add it off heat to avoid curdling.

Final Thoughts

This Creamy Chicken Rice Soup Recipe is one of those dishes I turn to when I want something nourishing, comforting, and downright delicious. It’s perfect for chilly evenings, busy weekdays, or even when you’re feeling under the weather. I hope you enjoy making it as much as I do, and that every spoonful feels like a little moment of cozy happiness in your day.