How I Fell for This Cozy Bowl (and So Might You)

Alright, let me tell ya straight—creamy chicken and rice soup wasn’t always a staple in my kitchen. The first time I tried making it was when my cousin Mandy showed up out of the blue, carrying nothing but her appetite and questionable weather advice. It was raining (go figure), I had hardly anything fancy in the fridge, and something about the day just screamed, “Make something warm and a bit nostalgic!” You ever have one of those days where you open the fridge, sigh, and cobble together something only to find out it’s wholly magic? This was that day. Though, not gonna lie, I misjudged the rice and briefly produced a gloppy mess. We ate it anyway, because, well, family. And it became a regular thing.

Why You’ll Love This (Even on the Rough Days)

I pull out this recipe when the weather is foul—or when someone’s under the weather, really. My kids beg for this at the first sign of sniffles, which I pretend is all about love but probably has something to do with the fact that it’s basically savory pudding. (Seriously, on extra lazy days, I’ve gone full shortcut and nobody noticed!) It’s hearty, creamy, and, here’s the best part: you can basically sneak in any languishing veg from your crisper drawer. The only real struggle? Resisting a second (or third) bowl.

Gather These Ingredients (Substitutions Welcome!)

2 chicken breasts (or thighs, or if you’ve got leftover rotisserie chicken, just use that—less work, more flavor sometimes!)
3/4 cup white rice (sometimes I swap in brown rice but it takes longer. Uncle Ben’s was grandma’s fave, but I’ve used store brand and nobody noticed)
1 medium onion, chopped
2-3 carrots, diced (could totally use frozen if you’re in a hurry—done it plenty!)
2 celery stalks, diced (if you’re not a fan, just leave it out. Soup police will not show up.)
4 cups chicken broth (homemade if the spirit moves you, boxed if not; both do the trick)
2 cups water
1 cup milk (I use whole, but skim or even unsweetened almond is fine—I’ve tried!)
3 tbsp butter
3 tbsp flour (or a gluten-free blend, my neighbor swears by Bob’s Red Mill)
1/2 teaspoon dried thyme (sometimes I just toss in Italian seasoning and call it a day)
Salt & pepper to taste (I tend to go heavy on pepper, sue me)
Optional: Splash of cream for extra, y’know, creaminess; handful of chopped parsley; squeeze of lemon at the end—try it once and let me know

How I Actually Make It (With a Few Observations)

First off, sweat the veg.
Grab a big ol’ pot. Melt the butter over medium heat, toss in onions, carrots, and celery. Give ‘em a pinch of salt. Let them soften for about 5-7 minutes. (This is where I start humming to myself. Not important, but it happens.)
Add the flour.
Sprinkle it over the veggies, stir it all up so it’s kinda pasty and sticky. Don’t panic—looks weird at this stage. Cook for 1-2 minutes; it gets less “raw floury” and more “something good’s happening.”
Pour in broth & water.
Slowly pour those in while stirring (like you’re making gravy almost). Scrape the bottom, make sure nothing’s sticking.
Slide in the chicken, rice, and thyme.
Drop in the raw chicken breasts—no need to pre-cook! Toss in the rice and thyme. Season with pepper. Bring to a simmer, slap on a lid (mostly), and simmer gently 18-22 minutes, or until chicken’s cooked and rice is plump. I usually check a random rice grain around 18 minutes. Sometimes it’s stubborn and needs a bit longer, no big deal.
Time to make it creamy.
Fish out the chicken, shred it up, then put it back in. Pour in the milk (plus cream if you’re feeling decadent), stir, and heat gently another 5 minutes. This is when I sneak a spoonful. Quality control—you understand.
Finish up.
Squeeze a little lemon or sprinkle parsley if you’re into that. Taste and add salt if it needs it (I almost always do). Serve when it’s as thick or thin as you like. Add water if it’s turned more stew than soup; just me?

Notes from Multiple (Sometimes Messy) Batches

If you use pre-cooked chicken, add it after the rice is done, or it’ll dry out—learned this the hard way.
Rice can suck up a shocking amount of liquid. I sometimes add an extra glug of broth near the end—it just vanishes!
Leftover soup thickens a lot in the fridge. Thin it down with a splash of milk or water (unless you like a chowder situation, which can be ace too).

Variations I’ve Tried (and One That Bombed)

Wild rice instead of white: Tasty but took an age to cook. Worth it for a weekend project, maybe not a Tuesday.
Mushrooms: Lovely earthiness—just sauté ‘em with the veg.
Chili flakes: Bit of heat, which my family sort of loved… then refused when I got a bit too generous. Find your happy place!
Coconut milk instead of regular: Honestly, we thought it was weird. Didn’t mesh with the vibe, but maybe you’ll love it?

What You’ll Need—Or a Rough Approximation

Large soup pot (though, I once used a Dutch oven—works fine too)
Knife and cutting board—if you don’t have a good sharp knife, honestly, just work slowly; no judgement
Measuring cups, unless you like living on the wild side with “that looks about right”
Forks for shredding. Two work best, but if you’ve only got one, just mash the chicken awkwardly, it’s all good

Storing Leftovers (If You Have Any)

Pop leftovers into an airtight container, stick it in the fridge—good for 2 or 3 days. Though between my kids and random snackers (you know who you are), it very rarely makes it past the next day. Reheat gently on the stove or in the microwave, just add a splash of liquid if it’s looking more porridge than soup. Freezing… works, but the rice goes a bit mushy. Doesn’t bother me, but hey, just FYI.

How I Like to Serve It (You Do You)

We go for bowls piled high, extra cracked black pepper (one of my kids claims the more the better) and always with crusty bread. Sometimes I smuggle in a squeeze of lemon—don’t tell the others. Oh, and if you’re a cheese person, a little sprinkle of parmesan on top is surprisingly dreamy. My uncle insists it’s “not authentic,” but so what?

Pro Tips—Learned the Hard Way

Don’t be tempted to crank the heat to speed things up—the rice gets gluey and the milk can scorch. I once did this while multitasking (badly) and ended up with a pot that took a week to soak clean. Low and slow wins.
Add salt as you go! I forget sometimes and then dump it in at the end—never quite hits right after that.

You’ve Asked—Here’s What I Say

Can I use leftover rice?: Absolutely, just toss it in during the last 10 minutes so it doesn’t dissolve into nothing. Honestly, soup’s a great way to use stuff up.
Does this freeze alright?: Eh, sort of? The texture shifts. But if you’re not fussy, go for it. I have a mate who freezes everything and swears by it, so.
What if my soup’s not creamy enough?: Little more milk or a splash of heavy cream sorts it out. Or, actually, sometimes just let it cool a bit—it thickens as it sits. Don’t ask me why.
Can I make it vegetarian?: Oh, sure thing—swap in veggie broth and leave out the chicken; toss in a tin of drained chickpeas or white beans. Added bonus: less hovering over the stove.
Is there a way to make it gluten-free?: Yep, use a gluten-free flour blend in the beginning. Rice and all the rest is naturally fine (I mean, not counting the bread I recommend with it, oops).

Creamy Chicken and Rice Soup: Comfort in a Bowl Recipe