20 Delicious Cream of Chicken Soup Recipes with Rice and Vegetables

There’s nothing quite like the comforting embrace of a warm bowl of cream of chicken soup, especially when it’s packed with hearty rice and fresh vegetables. Whether you’re looking for a quick weeknight dinner solution or a cozy meal to enjoy during the cooler months, our roundup of 20 delicious recipes has something for every home cook. Dive in and discover your next favorite dish that’s sure to please the whole family!

Classic Cream of Chicken Soup with Rice

There’s nothing quite like the comforting embrace of a creamy chicken soup, especially when it’s paired with the heartiness of rice. This Classic Cream of Chicken Soup with Rice is a bowlful of nostalgia that’s as easy to make as it is delicious.

Ingredients

• 2 tablespoons unsalted butter
• 1 medium onion, finely chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 1 cup heavy cream
• 1 cup cooked rice
• 2 cups shredded cooked chicken
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme

Instructions

1. In a large pot, melt the 2 tablespoons unsalted butter over medium heat. Add the onion, carrots, and celery, cooking until softened, about 5 minutes.
2. Stir in the garlic and cook for another minute until fragrant.
3. Sprinkle the 1/4 cup all-purpose flour over the vegetables, stirring to coat evenly. Cook for 2 minutes to remove the raw flour taste.
4. Gradually whisk in the 4 cups chicken broth, ensuring no lumps remain. Bring to a simmer and cook for 10 minutes until slightly thickened.
5. Stir in the 1 cup heavy cream, 1 cup cooked rice, 2 cups shredded cooked chicken, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon dried thyme. Simmer for another 5 minutes until everything is heated through.

The secret to this soup’s velvety texture lies in the roux, which thickens the broth just enough to cradle the rice and chicken in creamy perfection.

Tip: For an extra layer of flavor, try using homemade chicken broth and rotisserie chicken.

Spicy Cream of Chicken and Rice Soup

Warm up your kitchen with this Spicy Cream of Chicken and Rice Soup, a comforting bowl that packs a flavorful punch.

Ingredients

• 1 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 lb chicken breast, cubed
• 1 cup long-grain white rice
• 4 cups chicken broth
• 1 cup heavy cream
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp cayenne pepper
• 1/2 tsp paprika
• 1/4 cup fresh parsley, chopped

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until translucent, about 5 minutes.
2. Add the cubed chicken breast to the pot, cooking until no longer pink, about 7 minutes.
3. Stir in 1 cup long-grain white rice, 4 cups chicken broth, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp cayenne pepper, and 1/2 tsp paprika. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
4. Remove the pot from heat. Stir in 1 cup heavy cream and 1/4 cup fresh parsley. Let sit for 5 minutes before serving.

The cayenne and paprika give this creamy soup a subtle heat that builds with every spoonful, making it a standout dish for spice lovers.

Tip: For an extra kick, add a dash of hot sauce before serving.

Creamy Chicken and Wild Rice Soup

Nothing warms the soul quite like a bowl of creamy chicken and wild rice soup, perfect for those chilly evenings when you need a little extra comfort.

Ingredients

• 1/2 cup uncooked wild rice
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 cups chicken broth
• 1 cup water
• 1 pound boneless, skinless chicken breasts
• 1/2 cup heavy cream
• 2 tablespoons all-purpose flour
• 2 tablespoons chopped fresh parsley

Instructions

1. Rinse the wild rice under cold water and set aside.
2. In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery, cooking for 5 minutes until softened. Stir in the garlic, thyme, salt, and pepper, cooking for 1 minute more.
3. Add the chicken broth, water, and wild rice to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes.
4. Add the chicken breasts to the pot, cover, and cook for 15 minutes or until the chicken is cooked through. Remove the chicken, shred it, and return it to the pot.
5. In a small bowl, whisk together the heavy cream and flour until smooth. Stir into the soup and simmer for 5 minutes until slightly thickened.
6. Garnish with fresh parsley before serving.

The wild rice adds a delightful chewiness that contrasts beautifully with the creamy broth, making every spoonful a joy.

Tip: For an even richer flavor, try substituting half of the chicken broth with mushroom broth.

Healthy Cream of Chicken Soup with Brown Rice

Warm up your kitchen with this comforting Healthy Cream of Chicken Soup, packed with wholesome brown rice and tender chicken for a satisfying meal.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 4 cups low-sodium chicken broth
• 1 cup water
• 1 cup uncooked brown rice
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup low-fat milk
• 2 tablespoons all-purpose flour

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery, cooking for 5 minutes until softened. Stir in the garlic and cook for another minute.
2. Add the chicken pieces to the pot, cooking until they’re no longer pink on the outside, about 5 minutes.
3. Pour in the chicken broth and water, then stir in the brown rice, thyme, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes, or until the rice is tender.
4. In a small bowl, whisk together the milk and flour until smooth. Gradually stir this mixture into the soup, cooking for another 5 minutes until the soup thickens slightly.

This soup stands out with its creamy texture without heavy cream, thanks to the clever use of milk and flour. It’s a hearty, health-conscious twist on a classic comfort food.

Tip: For an extra layer of flavor, try adding a bay leaf with the broth and removing it before serving.

Slow Cooker Cream of Chicken and Rice Soup

There’s nothing quite like coming home to a warm bowl of Slow Cooker Cream of Chicken and Rice Soup, especially when it’s been simmering all day, filling your kitchen with comforting aromas.

Ingredients

• 1 lb boneless, skinless chicken breasts
• 1 cup uncooked long-grain white rice
• 1 medium onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 cup water
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 1/2 tsp dried rosemary
• 1 cup heavy cream
• 2 tbsp butter
• 2 tbsp all-purpose flour

Instructions

1. Place the chicken breasts, rice, onion, carrots, celery, and garlic in the slow cooker.
2. Pour in the chicken broth and water, then add the salt, black pepper, dried thyme, and dried rosemary. Stir to combine.
3. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and the rice is tender.
4. Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
5. In a small saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute. Gradually whisk in the heavy cream until smooth. Cook for another 2-3 minutes, until slightly thickened.
6. Stir the cream mixture into the slow cooker. Cover and cook on high for an additional 15-20 minutes, until the soup is creamy and heated through.

The magic of this soup lies in the slow melding of flavors, with the cream adding a luxurious finish that makes it stand out from the usual chicken and rice fare.

Tip: For an extra layer of flavor, sauté the onions, carrots, and celery in a bit of butter before adding them to the slow cooker.

Cream of Chicken and Rice Soup with Mushrooms

Nothing warms the soul quite like a bowl of creamy chicken and rice soup, especially when it’s packed with earthy mushrooms for an extra layer of flavor.

Ingredients

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 8 oz mushrooms, sliced
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 6 cups chicken broth
• 1 cup long-grain white rice
• 2 cups cooked chicken, shredded
• 1 cup heavy cream
• 2 tbsp fresh parsley, chopped

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, cooking for 5 minutes until softened.
2. Stir in mushrooms, garlic, salt, pepper, and thyme. Cook for another 5 minutes until mushrooms are tender.
3. Pour in chicken broth and bring to a boil. Add rice, reduce heat to low, cover, and simmer for 15 minutes until rice is cooked.
4. Stir in shredded chicken and heavy cream, heating through for about 5 minutes. Adjust seasoning with salt and pepper if needed.
5. Garnish with fresh parsley before serving.

The magic of this soup lies in the creamy texture paired with the hearty mushrooms and tender chicken, making it a comforting meal that’s both satisfying and elegant.

Tip: For an even richer flavor, try using a mix of wild mushrooms like cremini and shiitake.

Cheesy Cream of Chicken and Rice Soup

Warm up your evening with this comforting Cheesy Cream of Chicken and Rice Soup, a creamy delight that combines tender chicken, fluffy rice, and a rich cheese sauce in every spoonful.

Ingredients

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup uncooked white rice
• 4 cups chicken broth
• 2 cups cooked chicken, shredded
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 2 cups milk
• 2 cups shredded cheddar cheese
• 1/4 cup grated Parmesan cheese

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until soft, about 5 minutes.
2. Stir in rice, chicken broth, chicken, salt, pepper, and thyme. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until rice is tender.
3. Pour in milk, stirring continuously. Add cheddar and Parmesan cheeses, stirring until melted and the soup is creamy, about 5 minutes.

The magic of this soup lies in the double cheese blend, creating a velvety texture that wraps around the hearty rice and chicken perfectly.

Tip: For an extra creamy texture, swap half the milk with heavy cream.

Cream of Chicken Soup with Rice and Carrots

Warm up your kitchen with this comforting Cream of Chicken Soup with Rice and Carrots, a creamy delight that’s as nourishing as it is delicious.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 carrots, peeled and sliced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 cup cooked chicken, shredded
• 1/2 cup white rice
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1 cup heavy cream

Instructions

1. Heat 1 tablespoon olive oil in a large pot over medium heat. Add the diced onion and sliced carrots, cooking until softened, about 5 minutes.
2. Stir in 2 cloves minced garlic and cook for another minute until fragrant.
3. Pour in 4 cups chicken broth and bring to a boil. Add 1/2 cup white rice, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon dried thyme. Reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender.
4. Add the shredded chicken and 1 cup heavy cream, stirring to combine. Heat through for about 5 minutes, ensuring not to boil.

The magic of this soup lies in the velvety texture the heavy cream adds, perfectly complementing the tender rice and sweet carrots.

Tip: For an extra layer of flavor, toast the rice in the pot with the onions and carrots before adding the broth.

Herbed Cream of Chicken and Rice Soup

Warm up with a bowl of this Herbed Cream of Chicken and Rice Soup, a comforting blend of tender chicken, fluffy rice, and aromatic herbs in a creamy broth.

Ingredients

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 6 cups chicken broth
• 1 cup long-grain white rice
• 2 cups cooked chicken, shredded
• 1 cup heavy cream
• Salt and pepper to taste

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery, cooking until softened, about 5 minutes.
2. Stir in the garlic, dried thyme, and dried rosemary, cooking for another minute until fragrant.
3. Pour in the chicken broth and bring to a boil. Add the rice, reduce heat to low, and simmer for 15 minutes, or until the rice is tender.
4. Stir in the shredded chicken and heavy cream. Season with salt and pepper to taste. Heat through for about 5 minutes, ensuring the soup is hot but not boiling.

The creamy texture and the herby aroma make this soup a standout, perfect for those chilly evenings when you need a little extra comfort.

Tip: For an extra layer of flavor, try adding a splash of white wine when sautéing the vegetables.

Cream of Chicken and Rice Soup with Spinach

Warm up your kitchen with this comforting Cream of Chicken and Rice Soup with Spinach, a hearty dish that combines tender chicken, fluffy rice, and fresh spinach in a creamy broth.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 4 cups chicken broth
• 1 cup water
• 1 cup uncooked white rice
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 2 cups fresh spinach, roughly chopped
• 1 cup heavy cream

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes.
2. Add the chicken pieces to the pot, cooking until they’re no longer pink, about 5-7 minutes.
3. Pour in the chicken broth and water, then stir in the rice, salt, pepper, and thyme. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until the rice is tender.
4. Stir in the spinach and heavy cream, cooking for an additional 5 minutes until the spinach is wilted and the soup is heated through.

The magic of this soup lies in the creamy broth that perfectly coats each spoonful, making every bite rich and satisfying.

Tip: For an extra touch of freshness, garnish with a sprinkle of chopped parsley before serving.

Easy Cream of Chicken and Rice Soup

Warm up your evening with this comforting Easy Cream of Chicken and Rice Soup, a creamy delight that’s as simple to make as it is satisfying.

Ingredients

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 6 cups chicken broth
• 1 cup long-grain white rice
• 2 cups cooked chicken, shredded
• 1 cup heavy cream
• 2 tablespoons fresh parsley, chopped

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, cooking until softened, about 5 minutes.
2. Stir in garlic, salt, pepper, and thyme, cooking for 1 minute until fragrant.
3. Pour in chicken broth and bring to a boil. Add rice, reduce heat to low, cover, and simmer for 15 minutes until rice is tender.
4. Stir in shredded chicken and heavy cream, heating through for about 5 minutes. Adjust seasoning with additional salt and pepper if needed.
5. Garnish with fresh parsley before serving.

The magic of this soup lies in the creamy texture balanced by the hearty rice and tender chicken, making every spoonful a cozy embrace.

Tip: For an extra layer of flavor, toast the rice in the pot with the vegetables before adding the broth.

Cream of Chicken Soup with Rice and Peas

Warm up your kitchen with this comforting Cream of Chicken Soup with Rice and Peas, a creamy delight that’s both hearty and soothing.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 4 cups chicken broth
• 1 cup heavy cream
• 1 cup long-grain white rice
• 1 cup frozen peas
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes.
2. Add the chicken pieces to the pot, cooking until they’re no longer pink, about 5-7 minutes.
3. Pour in the chicken broth and bring the mixture to a boil. Stir in the rice, reduce the heat to low, cover, and simmer for 15 minutes.
4. Add the frozen peas, heavy cream, salt, black pepper, and dried thyme. Stir well and cook for another 5 minutes, or until the peas are heated through and the soup has thickened slightly.
5. Serve hot, garnished with a sprinkle of fresh thyme if desired. The creamy texture paired with the tender chicken and pops of sweet peas makes this soup a comforting meal any day of the week.

Tip: For an extra layer of flavor, toast the rice in the pot with the onions and garlic before adding the broth.

Garlic Cream of Chicken and Rice Soup

Warm up your evening with this creamy Garlic Cream of Chicken and Rice Soup, a comforting bowl that’s as nourishing as it is delicious.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 4 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 6 cups chicken broth
• 1 cup heavy cream
• 2 cups cooked chicken, shredded
• 1 cup cooked rice
• 2 tablespoons fresh parsley, chopped

Instructions

1. Heat 2 tablespoons olive oil in a large pot over medium heat. Add the diced onion, minced garlic, diced carrots, and diced celery. Cook for 5 minutes until vegetables begin to soften.
2. Season with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon dried thyme. Stir to combine.
3. Pour in 6 cups chicken broth and bring to a boil. Reduce heat and simmer for 15 minutes until vegetables are tender.
4. Stir in 1 cup heavy cream, shredded chicken, and cooked rice. Simmer for another 5 minutes until everything is heated through.
5. Garnish with 2 tablespoons fresh parsley before serving.

The magic of this soup lies in the velvety texture from the heavy cream, perfectly complementing the hearty chunks of chicken and rice.

Tip: For an extra garlicky punch, add an additional minced clove of garlic with the parsley at the end.

Cream of Chicken and Rice Soup with Broccoli

Warm up with this comforting Cream of Chicken and Rice Soup with Broccoli, a hearty dish that combines tender chicken, fluffy rice, and crisp broccoli in a creamy, flavorful broth.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 4 cups chicken broth
• 1 cup long-grain white rice
• 2 cups broccoli florets
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1 cup heavy cream

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes.
2. Add the chicken pieces to the pot, cooking until they’re no longer pink on the outside, about 5 minutes.
3. Pour in the chicken broth and bring the mixture to a boil. Stir in the rice, salt, black pepper, and dried thyme. Reduce the heat to low, cover, and simmer for 15 minutes.
4. Add the broccoli florets to the pot, cover, and continue to simmer for another 5 minutes, or until the broccoli is tender and the rice is cooked through.
5. Stir in the heavy cream and heat the soup for an additional 2 minutes, ensuring it’s warmed through but not boiling.

The magic of this soup lies in the creamy broth that perfectly coats each spoonful, making every bite rich and satisfying without being overly heavy.

Tip: For an extra layer of flavor, try stirring in a tablespoon of lemon juice just before serving to brighten up the dish.

Rich Cream of Chicken and Rice Soup

There’s nothing like a bowl of rich cream of chicken and rice soup to warm you up from the inside out. This version is luxuriously creamy, packed with flavor, and surprisingly simple to make.

Ingredients

• 2 tablespoons unsalted butter
• 1 medium onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 6 cups chicken broth
• 1 cup long-grain white rice
• 2 cups cooked chicken, shredded
• 1 cup heavy cream
• 2 tablespoons fresh parsley, chopped

Instructions

1. In a large pot, melt the butter over medium heat. Add the onion, carrots, and celery, cooking until softened, about 5 minutes.
2. Stir in the garlic, salt, black pepper, and dried thyme, cooking for another minute until fragrant.
3. Pour in the chicken broth and bring to a boil. Add the rice, reduce heat to low, cover, and simmer for 15 minutes, or until the rice is tender.
4. Stir in the shredded chicken and heavy cream, heating through for about 5 minutes. Adjust seasoning with additional salt and pepper if needed.
5. Garnish with fresh parsley before serving.

The secret to this soup’s velvety texture lies in the heavy cream, which adds a luxurious richness without overpowering the delicate flavors of the chicken and rice.

Tip: For an even richer flavor, try using homemade chicken broth instead of store-bought.

Cream of Chicken Soup with Rice and Celery

Warm up your kitchen with this comforting Cream of Chicken Soup with Rice and Celery, a hearty dish that blends creamy textures with the crunch of fresh celery.

Ingredients

• 2 tablespoons unsalted butter
• 1 medium onion, diced
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 1 cup cooked white rice
• 1 cup heavy cream
• 2 cups cooked chicken, shredded
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried thyme

Instructions

1. In a large pot, melt the butter over medium heat. Add the onion and celery, cooking until soft, about 5 minutes.
2. Stir in the garlic and cook for another minute until fragrant.
3. Sprinkle the flour over the vegetables, stirring to coat. Cook for 2 minutes to remove the raw flour taste.
4. Gradually whisk in the chicken broth, ensuring no lumps remain. Bring to a simmer.
5. Add the cooked rice, heavy cream, shredded chicken, salt, black pepper, and dried thyme. Stir to combine.
6. Simmer on low heat for 15 minutes, stirring occasionally, until the soup thickens slightly.

The secret to this soup’s rich flavor is the roux made with butter and flour, which thickens the broth into a velvety base that hugs every grain of rice and piece of chicken.

Tip: For an extra layer of flavor, try adding a splash of white wine when you sauté the vegetables.

Light Cream of Chicken and Rice Soup

Warm up your evening with this comforting Light Cream of Chicken and Rice Soup, a lighter take on the classic that doesn’t skimp on flavor.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 6 cups low-sodium chicken broth
• 1 cup long-grain white rice
• 2 cups cooked chicken, shredded
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup half-and-half
• 2 tablespoons fresh parsley, chopped

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery, cooking until softened, about 5 minutes. Stir in the garlic and cook for 1 minute more.
2. Pour in the chicken broth and bring to a boil. Add the rice, reduce heat to low, cover, and simmer for 15 minutes, or until the rice is tender.
3. Stir in the shredded chicken, dried thyme, salt, and pepper. Cook for another 5 minutes to warm the chicken through.
4. Remove the pot from heat and stir in the half-and-half. Adjust seasoning if necessary.
5. Garnish with fresh parsley before serving.

This soup’s creamy texture and the freshness of parsley make it a comforting yet bright dish perfect for any season.

Tip: For an even lighter version, substitute the half-and-half with whole milk or a milk alternative.

Cream of Chicken and Rice Soup with Corn

Warm up your kitchen with this comforting Cream of Chicken and Rice Soup with Corn, a hearty dish that blends creamy textures with the sweet crunch of corn for a delightful meal.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 4 cups chicken broth
• 1 cup water
• 1 cup uncooked white rice
• 1 cup corn kernels (fresh or frozen)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1 cup heavy cream
• 2 tablespoons chopped fresh parsley

Instructions

1. In a large pot, heat 1 tablespoon olive oil over medium heat. Add 1 medium diced onion and 2 cloves minced garlic, sautéing until soft, about 5 minutes.
2. Add the chicken pieces to the pot, cooking until no longer pink, about 5 minutes.
3. Pour in 4 cups chicken broth and 1 cup water, bringing the mixture to a boil. Stir in 1 cup uncooked white rice, 1 cup corn kernels, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon dried thyme. Reduce heat to low, cover, and simmer for 20 minutes, or until the rice is tender.
4. Stir in 1 cup heavy cream and heat through without boiling. Garnish with 2 tablespoons chopped fresh parsley before serving.

The magic of this soup lies in the creamy broth that perfectly coats each grain of rice and piece of chicken, while the corn adds a burst of sweetness in every spoonful.

Tip: For an extra layer of flavor, try roasting the corn kernels before adding them to the soup.

Savory Cream of Chicken and Rice Soup

Warm up your kitchen with this comforting Savory Cream of Chicken and Rice Soup, a hearty dish that blends creamy textures with the wholesome goodness of chicken and rice.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 6 cups chicken broth
• 1 cup long-grain white rice
• 2 cups cooked chicken, shredded
• 1 cup heavy cream
• 2 tablespoons fresh parsley, chopped

Instructions

1. Heat 1 tablespoon olive oil in a large pot over medium heat. Add the onion, carrots, and celery, cooking until softened, about 5 minutes.
2. Stir in 3 cloves minced garlic, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon dried thyme, cooking for 1 minute until fragrant.
3. Pour in 6 cups chicken broth and bring to a boil. Add 1 cup long-grain white rice, reduce heat to low, cover, and simmer for 15 minutes until rice is tender.
4. Stir in the cooked chicken and 1 cup heavy cream, heating through for about 5 minutes. Adjust seasoning with additional salt and pepper if needed.
5. Garnish with 2 tablespoons fresh parsley before serving.

This soup stands out with its velvety cream base, perfectly complementing the tender chicken and fluffy rice for a satisfying meal.

Tip: For an extra layer of flavor, toast the rice in the pot with the vegetables before adding the broth.

Cream of Chicken Soup with Rice and Leeks

There’s nothing quite like the comfort of a creamy, hearty soup, and this Cream of Chicken Soup with Rice and Leeks is a bowlful of cozy perfection.

Ingredients

• 2 tablespoons unsalted butter
• 1 large leek, white and light green parts only, thinly sliced
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried thyme
• 4 cups chicken broth
• 1 cup heavy cream
• 1 cup cooked chicken, shredded
• 1/2 cup long-grain white rice
• 1 tablespoon fresh parsley, chopped

Instructions

1. In a large pot, melt the butter over medium heat. Add the leek and garlic, cooking until soft, about 5 minutes.
2. Season with salt, pepper, and thyme, stirring to combine.
3. Pour in the chicken broth and bring to a boil. Add the rice, reduce heat to low, and simmer for 15 minutes, or until the rice is tender.
4. Stir in the heavy cream and shredded chicken, heating through for about 5 minutes.
5. Garnish with fresh parsley before serving.

The silky texture of the soup paired with the subtle sweetness of leeks creates a comforting dish that’s both nourishing and indulgent.

Tip: For an extra layer of flavor, toast the rice in the butter before adding the leeks and garlic.

Conclusion

We hope this roundup of 20 Delicious Cream of Chicken Soup Recipes with Rice and Vegetables inspires your next cozy meal! Each recipe offers a unique twist on a classic, perfect for any home cook looking to warm up their kitchen. Don’t forget to try your favorites, share your thoughts in the comments, and pin the recipes you love on Pinterest. Happy cooking!