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Creamy Chicken Rice Soup Recipe

Creamy Chicken Rice Soup Recipe

“I came up with this thick flavorful soup while making some adjustments to a favorite stovetop chicken casserole,” relates Janice Mitchell of Aurora, Colorado. It goes together in short order using precooked chicken chunks and a couple of pulses in a mini-processor to chop the veggies, she adds. “We like this soup for lunch with a crisp roll and fresh fruit.” TIP: “Using some of the broth to saute the vegetables keeps the fat content down,” Janice notes.
TOTAL TIME: Prep/Total Time: 30 min. YIELD:5 servings


  • 1/2 cup chopped onion
  • 1 medium carrot, chopped
  • 1 celery rib, chopped
  • 1 tablespoon canola oil
  • 1/2 teaspoon minced garlic
  • 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
  • 1/3 cup uncooked long grain rice
  • 3/4 teaspoon dried basil
  • 1/4 teaspoon pepper
  • 3 tablespoons all-purpose flour
  • 1 can (5 ounces) evaporated milk
  • 1 package (9 ounces) frozen diced cooked chicken, thawed


  • 1. In a large saucepan, saute the onion, carrot, celery in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, rice, basil and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender.
  • 2. In a small bowl, combine flour and milk until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in chicken; heat through. Yield: 5 servings.

Nutritional Facts

1 cup: 208 calories, 6g fat (2g saturated fat), 58mg cholesterol, 748mg sodium, 21g carbohydrate (5g sugars, 1g fiber), 17g protein Diabetic Exchanges:1-1/2 starch, 2 lean meat, 1/2 fat

Reviews for Creamy Chicken Rice Soup

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Reviewed Mar. 8, 2016 Edited May. 24, 2016

"An easy recipe that produces a tasty, comforting soup. I doubled the recipe, used leftover chicken & added 1/2 teaspoon cayenne pepper. I used heavy whipping cream in place of the evaporated milk. I love that this soup is creamy but not thick & heavy like many cream soups are."

Reviewed Feb. 14, 2016

"I thought this was extremely good and I just tripled everything for my family. Didn't use the basil, and used more garlic. We all loved the soup..Will make again on cold days like today.."

Reviewed Dec. 7, 2015

"We love it. This is always my "go to" soup."

Reviewed Aug. 24, 2015

"Loved the recipe just as is. Only changes I made was using whipping cream instead of evaporated milk (had some left-over in the fridge) and added a 1/3 cup of grated cheddar (again, left-overs in the fridge) at the end when the chicken went in."

Reviewed Feb. 21, 2015

"This is the soup I turn to when I want creamy chicken soup in the winter. I also use cornstarch instead of flour for GF hubby. When I have leftover cooked or rotisserie chicken I fix homemade soup. I love the different basil flavor - different than regular chicken soup. Served with homemade biscuits (GF) and sauteed apples."

Reviewed Jan. 22, 2014

"This is really quick and easy. I spiced it up a bit more."

Reviewed Jan. 6, 2014

"Doubled recipe.Omitted basil.Omitted pepper. Used cornstarch instead of flour accordingly,used heavy cream instead of evaporated milk.Then added 6 oz pepper jack cheese for a subtle kick.This is a fabulous basic soup recipe!e"

Reviewed Dec. 31, 2013 Edited Jan. 6, 2014

"I added 1/4 tsp of each (thyme, oregano and changed regular pepper to lemon pepper w/dill) . It was delicious and next time I make it I will have to double the recipe and freeze some of it for a cold winter day or when one of us is sick as it makes a good feel good soup."

Reviewed Dec. 10, 2013

"I am NOT a cook. But this is so dang ez and so dang yummy. I can't believe I made it twice and am still so proud of myself! Yum yum!!"

Reviewed Nov. 1, 2013

"This is my go-to soup when I'm sick. Super easy to make and enough flavor that I can enjoy it even with a cold."

Reviewed Mar. 10, 2013

"This recipe is awesome! It is thick and creamy and has a wonderful taste. I have already made it three times and it has been wonderful each time. The only change I made was to use fat free half and half instead of the evaporated milk. Yummy!"

Reviewed Nov. 14, 2012

"This soup is my idea of comfort food at it's best. I opted to use half and half because I am not a fan of evaporated milk. I also cooked wild rice ahead of time and stirred in towards the end. I prefer this over plain rice. I will double the recipe next time so I have plenty of leftovers."

Reviewed Feb. 28, 2012

"I thought this was a really good soup and very easy and fast to make."

Reviewed Feb. 18, 2012

"comforting soup :o) love it!

It is great as is, but I use less basil to suit my taste."

Reviewed Jan. 12, 2012

"This is a pretty great recipe in a pinch. I had leftover chicken and was tired of doing the same thing. I did add some dried Thyme (it needed a little something) and it tastes very close to the filling of chicken pot pie!"

Reviewed Dec. 30, 2011

"Wonderfully creamy and warming to the soul on a cold winters night!! Great....everyone loved it!!"

Reviewed Nov. 8, 2011

"Perfect! The only changes I made were to use fresh roasted chicken, olive oil to saute and heavy cream instead of evaporated milk."

Reviewed Sep. 22, 2011

"I made this less than a week after I got braces and it was wonderful. It's very creamy and comforting. I used low sodium chicken broth & refrigerated chicken breast strips cut up. I think next time it would be good with rotisserie chicken. This is a recipe I might take to work for a potluck. It was easy to eat and for people needing a soft food diet, it's excellent. The carrots and celery were easy to eat cooked in the soup and the rice was really nice."

Reviewed Aug. 12, 2011

"This was much too thick for my family's taste. I may try again, with only 1 Tbsp flour (not 3), or I might omit the flour altogether."

Reviewed May. 4, 2011

"I love this soup. It's so simple, yet so flavorful and comforting. Looking forward to making it again.

The only change I made was that I used four fresh chicken tenderloins. I simmered them 10 minutes with the veggies, then shredded them and returned them to the pot just before adding the milk and flour."

Reviewed Apr. 12, 2011

"This was delicious. I doubled the recipe and used fresh chicken that I cooked after I sauteed the vegetables. This recipe is a keeper."

Reviewed Mar. 19, 2011

"I really love this soup! It is fast, easy and delicious. Can you ask for for more in a recipe? I have made it a couple of times and my 4 year old grandaughter likes it so much she ask for seconds...carrots and all!

I think that I may play around with it and use the same basic recipe, but use clam juice and cod instead of chicken and broth to make a sort of fish chowder. Then I will have 2 soups from 1 recipe!"

Reviewed Mar. 7, 2011

"We really enjoyed this creamy soup. Instead of the frozen chicken, I used uncooked chicken breast that I cubed and cooked after the vegetables were tender, and brown rice. I also added a bit of sage and thyme. My whole family devoured it!"

Reviewed Feb. 21, 2011

"I thought this was an excellent soup! The flavor, texture, colors--all of it was terrific. My only complaint was completely my fault. I used long grain brown rice and didn't boil it long enough. I will definitely make this again!"

Reviewed Feb. 1, 2011

"My family likes a lot of flavor. To our taste this was pretty bland."

Reviewed Oct. 18, 2010

"This was a very nice, thick soup. I doubled the recipe and boiled an extra large chicken breast in the broth and then shredded it for about 2 cups of meat. What a great way to use leftovers. Great with a nice loaf of crusty bread and a green salad!"

Reviewed Sep. 4, 2010

"Tastes great. A new favorite cold weather comfort food. Made this along with Grandma's Apple Pie recipe. Will make both again."

Reviewed Aug. 28, 2010

"Except for i used fresh cooked chicken. IT was great......"

Reviewed Jan. 23, 2010

"This was good. I used wild rice because I had some already cooked. DH added cheese."

Reviewed Jan. 15, 2010

"One of the best soup recipes we've come across. It is creamy and it is tasty! We'll be making this again and again!"

Reviewed Sep. 17, 2008

"This is soooo good. We have made it several times and love it. I added just a bit more flour to make it thicker but that is the only change. Thanks for a great soup recipe."

Reviewed Sep. 12, 2008 Edited Sep. 22, 2008

"Delicious! Sooo creamy- great taste! My husband can't wait for me to make this recipe again."

Reviewed Feb. 17, 2008

"I doubled this recipe for my family of seven and everyone loved it! Great!!"

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