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This delicious and creamy chicken soup recipe is packed with vegetables, tender chicken and rice, and a creamy broth. It’s an easy one-pot meal that comes together quickly and is full of protein and flavor. Plus, it’s easy to make gluten-free and/or dairy-free with simple substitutions.
What Makes This Recipe Great
I absolutely love a simple and hearty soup that comes together in one pot. It feels like the ultimate comfort food; my whole family gobbles it up, and it’s full of veggies, protein, and all the good stuff. This Creamy Chicken Soup Recipe is no exception!
Easily customizable to lifestyle and dietary needs, this easy, homemade soup can be made gluten-free, dairy-free, packed with rice or pasta, leftover chicken or fresh. It’s a great opportunity to clean out your produce drawers and fridge and make an easy, satisfying meal to serve for dinner or lunch.
Watch a Short Video of This Recipe
Ingredient Notes
- Olive oil
- Yellow onion
- Celery
- Carrot
- Garlic cloves
- Gluten-Free all-purpose flour: Or regular flour, depending on your preference.
- Italian seasoning
- Sea salt
- Ground black pepper
- Bone broth: During cold and flu season, I like to use bone broth when making this soup for immune boosting nutrients that my entire family loves. However, plain chicken broth will work just fine.
- Basmati rice: You can also use jasmine rice.
- Full-fat coconut milk: Or heavy cream if you’re not dairy-free.
- Chicken breasts: Use boneless skinless chicken breasts or chicken thighs cut into bite-sized pieces.
- Chopped fresh parsley: For garnish.
Step-by-Step Instructions
- Heat oil in a large pot or large Dutch oven over the stove top on medium-high heat. Add onion, celery, and carrots and sauté, stirring for 5 minutes, until softened.
- Add garlic, flour, Italian seasoning, salt, and pepper. Cook for 1 minute.
- Pour in broth and scrape the bottom of the soup pot.
- Increase the heat to high and cook until everything comes to a boil, then add rice and coconut milk. Bring back to a gentle boil, then reduce the heat to simmer.
- Cover the pot and simmer for 8 minutes while stirring every few minutes to keep the rice from sticking.
- Add chopped chicken and cook for another 8-10 minutes until the rice and the chicken are both cooked and tender. You can add more broth or water if the rice soaks up too much liquid.
- Taste to add more salt and/or pepper, and serve warm in bowls with your favorite crusty bread. Sprinkle with fresh herbs if using.
Expert Tips
- You can use any kind of pasta or egg noodles instead of rice or another type of rice if you prefer. However, keep in mind that the cooking time will vary depending on what you use. Check the package instructions for how long to cook.
- To cut down on time, you can substitute raw chicken breasts or thighs with leftover rotisserie chicken or pre-cooked chicken as well. Just shred and add in after the rice is cooked and simmer together on medium heat for a minute or 2.
Storage Tips
Leftovers can be kept in the refrigerator in an airtight container for up to 4 days. However, the rice will absorb more liquid the longer it sits. Reheat on the stovetop and add more broth or water until the right consistency is reached. You can also stir in more seasoning to make up for the added liquid.
I don’t recommend freezing this creamy soup. Rice and cream do not freeze and defrost well.
More Delicious Soup Recipes
Italian Sausage and Pasta Soup
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Easy Creamy Chicken Soup Recipe (with Rice)
Video
Ingredients
- 1 tbsp olive oil, or your favorite cooking oil
- 1/2 onion, chopped
- 2 celery sticks, chopped
- 2 carrots, diced
- 4 garlic cloves, minced
- 3 tbsp gluten free all-purpose flour, or regular all purpose flour
- 1 tsp Italian seasoning
- 1 tsp sea salt, plus more to taste
- 1/2 tsp ground black pepper
- 4 cups bone broth, or chicken broth
- 3/4 cup basmati rice, rinsed and drained – jasmine rice works too
- 1/2 cup full-fat coconut milk, or heavy cream
- 1 lb chicken breasts, or thighs, cut into bite-sized pieces
- Optional: chopped parsley, for garnish
Instructions
- Heat oil in a large pot over medium high heat. Add onion, celery, and carrots and cook stirring for 5 minutes until softened.1 tbsp olive oil, 1/2 onion, 2 celery sticks, 2 carrots
- Add garlic, flour, Italian seasoning, salt, and pepper. Cook for 1 minute.4 garlic cloves, 3 tbsp gluten free all-purpose flour, 1 tsp Italian seasoning, 1 tsp sea salt, 1/2 tsp ground black pepper
- Pour in broth and scrape the bottom of the pan.4 cups bone broth
- Increase the heat to high and cook until everything comes to a boil, then add rice and coconut milk. (If using heavy cream, don't add it in yet). Bring back to boil, then reduce the heat to simmer.3/4 cup basmati rice, 1/2 cup full-fat coconut milk
- Cover the pot and simmer for 8 minutes while stirring every few minutes to keep the rice from sticking.
- Add chopped chicken and cook for another 8-10 minutes until the rice and the chicken are both cooked. Add heavy cream now if that's what you are using. You can add more broth or water if the rice soaks up too much liquid.1 lb chicken breasts
- Taste to add more salt and/or pepper, and serve warm. Sprinkle with chopped parsley, if using.Optional: chopped parsley
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This was a big winner! Especially with my three year old. All your recipes have been a saving grace and this one is no exception. I’ve already made it twice. Thank you!
Wonderful!! Thank you so much for taking your time to leave a review!!
I made a double batch of this soup tonight. I don’t know why I was surprised because I have made many of your recipes and they have always turned out well but this one was a huge hit with my whole family. It was yummy and made everybody feel good and full. My 6 year old had seconds! Cannot wait to make it again! Such a winner, this recipe! Thank you for this! In a gluten free dairy free house a creamy soup like this is not easy to come by and we loved this.
Thank you so much, Erin! It’s one of my favorites as well.
Really delicious & easy to make! The whole family loved it! Going to be making again for a meal train this week
Thank you so much!!
Just made this soup and it is delicious! I did add more broth to make it a bit more liquidy and I doubled the seasonings just because we like a really strong flavor . The soup is so so good and your recipes are always so clear and well written (and I love that you include the ingredients and amounts again in the instruction party of the recipe!). I’ve made a lot of your recipes and they have always turned incredible. Thank you!
Amazing! Thank you so much for leaving a review, Ashley!
Hey great recipe! I think adding the heavy cream at the same point you would add the coconut milk might have led to it breaking. Do you think it would be better to add it closer to the end of the cook if making that swap?
Yes, so sorry to overlook that. I’ll update the instructions – thank you!
This was extremely delicious and so easy to make compared to a lot of other recipes that i saw. I did not add any celery and it turned out perfect.
I’m so happy you enjoyed it! I appreciate you leaving a review.
I had to leave a review since this has no reviews yet – this was DELICIOUS! Made it for my friend who just had a baby and double batched so we could have some also. Really yummy! The recipe was a little unclear to me about whether I was cooking the chicken covered at a simmer or not – but that’s just what I did and it turned out beautifully. We’re adding this to our fave recipe list!