Creamy Chicken Rice Soup Recipe
Creamy Chicken Rice Soup Recipe photo by Taste of Home
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Creamy Chicken Rice Soup Recipe

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4.5 33 47
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“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.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


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

Nutritional Facts

1-1/4 cups: 322 calories, 11g fat (3g saturated fat), 73mg cholesterol, 630mg sodium, 26g carbohydrate (6g sugars, 1g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 fat.


  1. In a large saucepan, heat oil over medium-high heat; saute carrot, celery and onion until tender. Add garlic; cook and stir 1 minute. Stir in rice, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, until rice is tender, about 15 minutes.
  2. Mix flour and milk until smooth; stir into soup. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in chicken; heat through. Yield: 4 servings.
Originally published as Creamy Chicken Rice Soup in Quick Cooking November/December 2005, p51

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VictoriaElaine User ID: 3422096 245123
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."

dicline User ID: 8766655 243797
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.."

jbrac19619 User ID: 4876561 238924
Reviewed Dec. 7, 2015

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

dkparker User ID: 1379185 231719
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."

homemadewithlove User ID: 4311884 221049
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."

leggypeggy User ID: 1875325 101980
Reviewed Jan. 22, 2014

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

cookin4alivin User ID: 7584202 60439
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"

Brenna Trull User ID: 6993133 101978
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."

J9s User ID: 7531353 148043
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!!"

hbaseley User ID: 3311639 70850
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."

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