Easy Cream of Chicken Rice Soup

Easy Cream of Chicken Rice Soup

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"You can't go wrong with this easy cream of chicken rice soup. The perfect comfort food for a cold day!"
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1 h servings 137 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


  1. 44 Ratings

Most helpful positive review

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 in...

Most helpful critical review

It was okay. Not as creamy as I had thought it would be.

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Most positive
Least positive

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 in...

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...

I'm giving this recipe 5 stars even though I made some tweeks with it after reading ALL of the previous reviews. This is a great base recipe, but we all have different tastes, so it bothers me w...

This recipe is quite good but I like a little more exotic flavors. I used a whole large onion and added a chopped hot pepper and 1 tsp. curry powder to give it some zing. I used cooked brown ri...

This was a very good recipe but like all recipes I put my own touches into it. I had roasted a chicken the night before so I used the left over chicken from it. I also added 1/2 white wine and...

Easy and delicious! Helpful hint: sear the chicken first then add water to let the chicken cook through, and then use the chicken broth in the soup! I ended up adding at least 1 cup extra bro...

my husband and i both really liked this recipe. i had to kinda wing it at the beginning because i chose to boil the chicken rather than cook it in the olive oil. i deviated slightly from the rec...

This makes for a good cream soup base. I doubled the onion, added asparagus, and added the non-instant rice with the broth and 2% milk (one extra cup of broth). I used one packet (.75 lb) of S...

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