I've tested countless cozy recipes for Real Food with Sarah, and I know my readers want dinners that work the first time. That's why I've fine-tuned this creamy chicken and rice soup to be simple, reliable, and full of real flavor. No canned shortcuts, just a hearty, comforting meal you can trust to turn out every time.
This creamy chicken and rice soup is made from scratch with simple, wholesome ingredients-no canned shortcuts needed. It's hearty, flavorful, and comes together quickly in the Instant Pot for a cozy dinner that tastes like it's been simmering all day.
Perfect for cooler weather, this one-pot meal is filling enough to stand on its own yet versatile for meal prep. If you love comforting soups, you might also enjoy my Potato and Chicken Soup or Chicken Broccoli Cheddar Soup for more cozy inspiration.
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Key Ingredients
- Mirepoix (onions, carrots and celery). They add a delicious flavor and base to the soup that can't be replaced.
- Chicken thighs. I prefer chicken thighs as they are more flavorful than chicken breasts. However, either will work for this recipe.
- Rice. You can use any short or long-grain brown or white rice. The rice needs to be cooked before adding it to the soup. Most grocery stores now sell bags of frozen rice that can be microwaved in just a few minutes if you prefer this easier option.
- Flour. Used to thicken up the soup. Arrowroot powder and cornstarch are great gluten-free substitutions if needed.
See the recipe card below for the remaining ingredients and quantities.
Substitutions & Variations
- You can substitute a wild rice blend, quinoa or farro, just make sure to cook it before adding it to the soup.
- This creamy chicken soup recipe calls for heavy cream or a can of full-fat coconut milk. Use coconut milk to keep this recipe dairy-free. Whole milk or another dairy-free milk such as cashew milk will work. Just make sure it is a higher-fat milk or it won't be very creamy.
- Add green beans, peas, mushrooms, broccoli, cauliflower, zucchini, or kale if you like more veggies in your soup.
Instructions
Step 1: Heat olive oil in the Instant Pot by turning on the sauté function. Add the onion, carrots and celery and cook until the onion is translucent.
Step 2: Next, add the chicken thighs to the pot along with garlic. Pour in the chicken broth. Top with bay leaves and herbs. Close the lid on the Instant Pot, set the vent to the sealing position and pressure cook on high pressure for 20 minutes.
Step 3: Release the pressure. Remove the chicken and shred it with two forks. Add the shredded chicken to the pot with the coconut milk/heavy cream, cooked rice, and slurry mixture.
Step 4: Set the Instant Pot to sauté and bring the soup to a simmer. Once the soup starts simmering, hit cancel. Serve and enjoy!
Recipe FAQs
Cook the rice separately and add it at the end. This keeps it from soaking up all the broth.
Yes, you will need about 3 cups of chicken. Add it in with the rice at the end. My air fryer rotisserie chicken is great for this soup.
Absolutely! On the stovetop, simmer everything in a large pot for 25 minutes, then shred the chicken and add the remaining ingredients. For a slow cooker, cook on low for 6 hours, then stir in the rice, slurry, and cream just before serving.
Sarah's Top Tips
- Season after cooking. Some chicken broths can have high sodium levels, so it's best to wait until after cooking to check the saltiness of the soup. Add additional salt before serving, if needed.
- Make a slurry. Mix flour, cornstarch, or arrowroot with cold water for a lump-free slurry to thicken up the soup.
- Rice can be cooked on the side and added to each bowl so it doesn't soak up all the liquid, especially if you will have leftovers. If you prefer a grain that holds up even better, try my Slow Cooker Beef and Barley Soup. The barley stays perfectly tender and chewy even after hours of simmering.
Serving Suggestions
Serve this creamy soup with your favorite crusty bread, chopped fresh parsley, and maybe a squeeze of lemon juice. This delicious recipe is a complete meal on its own, but you can serve it alongside frozen green beans in the air fryer or roasted Mediterranean vegetables.
Storage & Reheating
Fridge:
Let the soup cool completely, then transfer to an airtight container. Store in the refrigerator for up to 5 days. If storing with rice, keep in mind it will thicken as it sits-add a splash of broth before serving to loosen it up.
Freezer:
This soup freezes well if made with coconut milk. If using heavy cream, skip freezing since dairy tends to separate. For best results, freeze the soup without the rice (add freshly cooked rice when reheating).
Reheating:
Reheat chilled or thawed soup in the microwave for about 2 minutes, or warm on the stovetop over medium heat for 10-15 minutes. Stir in extra broth as needed to bring back the creamy consistency.
Comforting Soup Recipes
Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below-I'd love to hear how it turned out! THANK YOU!
Recipe
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Easy Creamy Chicken and Rice Soup in 30 Minutes
See the full post for extra tips and photos
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 1.5 pounds boneless, skinless chicken thighs
- 2 garlic cloves, minced
- 3 cups chicken broth or chicken stock
- ½ teaspoon salt
- 2 bay leaves
- 1 teaspoon dried or 2 teaspoons fresh thyme
- 1 teaspoon dried rosemary or 2 teaspoons fresh rosemary
- 1 ½ cups heavy cream or canned full-fat coconut milk
- 2 tablespoons flour, cornstarch or arrowroot powder, dissolved in 4 tablespoons cold water
- 2 cups rice, cooked
- salt and black pepper, to taste
Instructions
- Heat olive oil in the Instant Pot by turning on the sauté function. Add the diced onion, carrots and celery and cook until the onion is translucent.2 tablespoons olive oil, 1 yellow onion, 2 carrots, 2 celery stalks
- Next, add the chicken thighs to the pot along with minced garlic. Pour in the chicken broth. Top with ½ teaspoon of salt, bay leaves, rosemary and thyme.1.5 pounds boneless, skinless chicken thighs, 2 garlic cloves, 3 cups chicken broth or chicken stock, ½ teaspoon salt, 2 bay leaves, 1 teaspoon dried or 2 teaspoons fresh thyme, 1 teaspoon dried rosemary or 2 teaspoons fresh rosemary
- Close the lid on the Instant Pot, set the vent to seal and pressure cook on high for 20 minutes. Allow the pressure to naturally release for a few minutes then carefully switch the valve to release the remaining pressure.
- Remove the chicken thighs and shred with two forks. Add the chicken back to the pot along with the heavy cream or coconut milk, cooked rice and slurry mix.2 cups rice, 1 ½ cups heavy cream or canned full-fat coconut milk, 2 tablespoons flour, cornstarch or arrowroot powder
- Set the Instant Pot to sauté and bring the soup to a slight simmer. Once the soup starts simmering, hit cancel. Season with more salt and black pepper before serving.salt and black pepper
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Sarah's Tips
- Add the rice at the end (or to each bowl) so it doesn't soak up all the broth.
- Always taste and adjust salt after cooking-broths vary in sodium.
- If freezing, skip the rice and add it fresh when reheating for the best texture.
Kathy Craig says
Hi Sarah I’d like to make this in a pot on my stove top. Any tips?
Sarah Hill says
Hi Kathy, I've made this on the stovetop and this is how I did it:
Begin by cooking the veggies in a large pot on medium-high heat. Add the chicken thighs, broth, salt, bay leaves, rosemary and thyme. Cover, turn the heat to medium-low and simmer for about 25 minutes. Shred the chicken and add it back in with the remaining ingredients and cooked rice. Stir in the slurry and milk and let simmer for about 2 minutes. Turn off the heat and serve.
Let me know how it turns out!!
Annie Campbell says
I was trying to use up things I already had - and came upon this soup! I’ve now made it 3 times this week (once to give to someone else) Such a winner! My kids love it too! Thanks!
Sarah Holt says
Hi Annie, you're welcome! So happy you enjoyed this. This recipe is my go-to when I want chicken soup!
Ashley stuart says
Recipe was so delicious and easy to make! My husband is obsessed with this recipe! We will definitely be making it again!
Sarah Holt says
Thanks for the amazing review Ashley, so glad you both enjoyed it!
Jacqui – Recipes Made Easy:Only Crumbs Remain says
That is one tasty looking soup just the kind i like
Sarah Holt says
Thanks Jacqui!
Chloe Edges says
I love chicken and rice based soups but I've never tried making one with coconut milk. This is definitely going on the list to try ❤️
Sarah Holt says
Wanted to try it dairy-free since I don't do very well with cream-based soups and it turned out great! You can't tell there's coconut milk in here 🙂
Cat | Curly's Cooking says
This looks so delicious and comforting. Perfect for this time of year. Thanks for linking to #CookBlogShare.
Sarah Holt says
Love soup this time of year, thanks Cat!