Creamy Chicken & Rice Soup

When you want a tasty soup on any day of the week, this Creamy Chicken & Rice Soup will fit the bill. It’s creamy, rich, and savory with a well-balanced amount of heartiness, and of course, flavor.

Two bowls of creamy chicken and rice soup

This is not the can of soup you grew up on! LOL!

Canned soup was all I knew growing up, and while I enjoyed my fair share, it is nothing like making your own version at home. Fresh vegetables and adding various textures to your soup (like roasting your veggies or topping your soup off with a handful of sauteed mushrooms) set this soup apart from those from my past. 🙂

Overhead shot of large bowl of soup

This soup is loaded with fresh earthy mushrooms, shredded chicken, tender rice, caramelized roasted carrots, and seasoned to perfection. Not only is this dish full of deliciousness, but it is also effortless to put together.

Ingredients you’ll need to make this soup:

chicken rice soup ingredients
  • It all starts with shredded rotisserie-style chicken. I normally pick up a whole chicken from my grocer, but lately, I’ve been able to grab chicken that is already shredded. If you are so inclined to make your own roasted chicken at home, check out my Instant Pot Whole Roasted Chicken recipe.
  • You can go with the white or brown rice for this recipe. Depending on how much rice you would like in your soup, you can start with 1/2 cup uncooked rice. This will equal around 1-1/2 cups of cooked rice.
  • For the veggies, you’ll need carrots, celery, mushrooms, garlic, and yellow onions. For the mushrooms, you’ll add them in your soup while it’s cooking, but you’ll also want to leave some to the side to quickly toss in butter, salt, and garlic for the finale. Roasting your carrots will enhance your soup experience as it slightly sweetens them and adds a bit of texture to the soup.
  • The base of the soup uses chicken stock. Go with a low-sodium option to make this dish even better for you.
  • You can’t have a creamy soup without whipping cream, and when you combine that with grated Parmesan cheese, it most definitely brings home the creaminess factor.
  • And because we must season everything we eat, you’ll need Himalayan pink salt, black pepper, cilantro flakes, garlic powder, and ground cumin.

How to make chicken and rice soup:

You will begin this recipe by chopping the carrots into small slices before coating them in olive oil baking for 10 minutes and 400 degrees.

Roasted carrots

Chop your onion and celery into small pieces, then set to the side.

Pre-heat your cooking pot to medium heat, then add your butter, chopped onions, chopped celery, then cook until they become soft and translucent.

making soup

At this point, you will add the fresh mushrooms to the pot cooking them for 5 additional minutes.

Once the mushrooms cook down slightly, add the roasted carrots, shredded chicken, and chicken stock to the pot, then bring to a slight boil before lowering the heat to a lower medium heat covered for 10 minutes.

Adding cooked rice to soup

Stir in the heavy whipping cream, grated Parmesan cheese, and cooked rice. Serve immediately once the creamy ingredients are added.

overhead shot of creamy chicken and rice soup with roasted veggies

This soup is hearty and perfect as a start to any meal or as a meal in itself. Enjoy!

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Overhead shot of large bowl of soup

Creamy Chicken and Rice Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 10 reviews

  • Author: Eric Jones
  • Total Time: 38 minutes
  • Yield: 4 1x


When you want a tasty soup on any day of the week, this Creamy Chicken & Rice Soup will fit the bill. It’s creamy, rich, and savory with a well-balanced amount of heartiness, and of course, flavor.


Units Scale
  • 2/3 cup carrots, chopped
  • 1 tbsp olive oil
  • 1 1/2 cups cooked rice (1/2 cup uncooked rice)
  • 2 tbsp butter
  • 1 whole white onion, chopped
  • 1/2 cup celery, chopped
  • 8 oz fresh mushrooms
  • 1 lb cooked chicken, shredded
  • 4 cups chicken stock
  • 1 1/2 tsp sea salt
  • 1 tsp black pepper
  • 1 tsp cilantro flakes
  • 1/2 tsp garlic powder
  • 1/4 tsp ground cumin
  • 1 tbsp minced garlic
  • 1 cup heavy whipping cream
  • 1/2 cup grated parmesan cheese


  1. Chop the carrots into small slices, remove the stem, and coat with olive oil. Place on a baking sheet (paid link). Bake the carrots for 20 minutes at 400 degrees, tossing at the halfway mark (10 minutes). Set to the side when done.
  2. Cook your rice according to instructions and set it to the side.
  3. Heat a cooking pot at medium heat. Add butter, chopped onions, and chopped celery, allowing them to cook for 2 to 3 minutes before adding the minced garlic. Continue to cook until the onions become translucent.
  4. Add the mushrooms to the pot and cook for an additional 5 minutes. Add your roasted carrots, shredded chicken, chicken stock, sea salt, black pepper, cilantro flakes, garlic powder, ground cumin, and minced garlic to the pot.
  5. Bring the pot to a slight boil, then cover and lower heat to low heat cooking and cook for 10 minutes.
  6. Reduce heat to a simmer, then stir in your rice, heavy whipping cream, and grated parmesan cheese.
  • Prep Time: 10 minutes
  • Cook Time: 28 minutes
  • Category: Comfort Food
  • Method: Stove Top
  • Cuisine: American


  • Calories: 381
  • Sugar: 2.7g
  • Sodium: 722mg
  • Fat: 17.2g
  • Carbohydrates: 31g
  • Fiber: 1.8g
  • Protein: 23.9g
  • Cholesterol: 88mg

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  1. My family devoured this. I, too, loved the fact that this extraordinary soup is made from the perfectly ordinary ingredients I had on hand at the end of the week. A great winter soup. Roasting the carrots really makes it special.

    1. Eric Jones says:

      Hi Maggie! I agree with you on the roasting of the carrots. Something so simple makes quite the statement. Glad you enjoyed it!

  2. Immaculate Ruému says:

    This was such a great soup to make. I had it for dinner with a glass of wine. It was perfectly creamy, hearty and delicious.

  3. Whew! I am so happy I found this recipe! I had some leftover chicken that I needed to use up, and this was the absolute perfect use. So creamy, flavorful, and delicious. I cannot wait to make it again.

  4. This was so rich and satisfying and I was surprised by how easy it was to pull off. My new favorite soup!

  5. Rich, Earthy, Filling and absolutely forgettable!!! This is the best soup i have had in a long time and i cannot wait to make it again and again

  6. Amazing! The flavors in this soup were just what I needed for a laidback weeknight dinner. Love the roasted carrots!

  7. Sharon Tate says:

    Really enjoyed this soup! Thanks for the recipe.

  8. Jessica Lawson says:

    Love that the recipe calls for roasting the carrots. It adds so much flavor. I also bought a rotisserie chicken which is the best short cut. The success rice was a great tip because rice is one of those things that I never seem to get right and it’s impossible to mess up! Will be using it all the time. THANK YOU!

  9. This dish reminded me of one my Mother used to make when I was a kid. Nothing is better than good, Southern, comfort food.

  10. I made this for dinner last night and I was so surprised that something this easy to make was so full of flavor. This will definitely be a repeat.