Easy Cream of Chicken Rice Soup

Easy Cream of Chicken Rice Soup


"You can't go wrong with this easy cream of chicken rice soup. The perfect comfort food for a cold day!"

Ingredients 1 h {{adjustedServings}} servings 137 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 137 kcal
  • 7%
  • Fat:
  • 5.5 g
  • 9%
  • Carbs:
  • 13.6g
  • 4%
  • Protein:
  • 8.2 g
  • 16%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 274 mg
  • 11%

Based on a 2,000 calorie diet

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  1. Heat the olive oil in a large pot over medium heat. Place chicken in the pot, season with salt and pepper, and cook 5 minutes, until juices run clear. Remove chicken, and set aside. Reduce heat to medium-low. Melt butter in the pot. Stir in onion and garlic and cook 5 minutes. Stir in flour, and cook until lightly browned.
  2. With a piece of kitchen twine, tie together the parsley sprigs, thyme sprigs, and bay leaf. Pour stock and milk into the pot, and stir in the cooked chicken. Place herb bundle into soup. Simmer 25 minutes.
  3. Bring the water to a boil in a separate pot, and stir in instant rice. Cover, reduce heat to low, and simmer 5 minutes.
  4. Remove and discard herb bundle from soup. Stir in cooked rice and season with Old Bay before serving.
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Reviews 37

  1. 43 Ratings

Xia Neifion Clark

With a few adjustments to suit my cooking habits and family's tastes this was easily a five-star recipe. I doubled both the onion and garlic; omited the herb bundle; and added 1 cup of water into the soup, using non-instant rice which I also simply added into the pot THEN simmered for the 25 minutes. Perfect! My husband thought it was the best!


This is a good, easy recipe. I added some heavy cream and little more flour to the broth for a creamier texture. Good stuff!


A perfect soup for a cold day! I omitted the thyme simply because I’m not a fan of it. I chopped 1 TBSP of fresh parsley and added it to the soup; as opposed to making an herb bundle. I had leftover chicken breasts from the night before. I chopped up the chicken and added to the soup and simmered as called for. I also had leftover rice, which I added to the soup once I turned the heat off. The Old Bay Seasoning adds a delightful flavor and browning the flour beforehand makes for a wonderfully creamy soup without the floury taste. The best recipe for cream of chicken soup I’ve yet to find, and sooooo… simple! The recipe states that it serves 12. I halved the recipe and it was only enough for one meal for my husband and me. If you’re using this for a main course, as I did; you may want to increase the amount.