30-Minute Creamy Chicken and Rice Soup

updated Apr 21, 2020
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30-Minute Creamy Chicken and Rice Soup

Elevate leftover rice and chicken into a comforting chicken & rice soup that you can make it in less than 30 minutes.

Serves4 to 6

Prep5 minutes

Cook20 minutes

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Credit: Amelia Rampe

Whenever I’m in need of a nourishing, soothing meal, I turn to this creamy chicken and rice soup. Although noodles tend to get all the attention, I actually prefer my chicken soup flecked with tender grains of rice, particularly because it’s a great way to use up any leftover cooked rice in my fridge. In fact, because this soup leans on both leftover rice and leftover cooked, shredded chicken, it comes together in less than 30 minutes.

A Flexible Soup That Works with Whatever Rice You Have

White rice is a classic choice for chicken and rice soup, but any kind of leftover rice will work here. Brown rice lends an extra toothsome bite, jasmine rice will give your pot of soup a subtle floral undertone, and hearty wild rice will add an earthy aroma. No matter what variety of rice you use, wait until the last few minutes of cooking to stir it in. Since the rice is already cooked, it just needs to be warmed through.

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30-Minute Creamy Chicken and Rice Soup

Elevate leftover rice and chicken into a comforting chicken & rice soup that you can make it in less than 30 minutes.

Prep time 5 minutes

Cook time 20 minutes

Serves 4 to 6

Nutritional Info

Ingredients

  • 1

    medium yellow onion

  • 3

    medium celery stalks

  • 2

    medium carrots

  • 2 cloves

    garlic

  • 2 tablespoons

    olive oil

  • 1 1/2 teaspoons

    kosher salt

  • 1/4 teaspoon

    freshly ground black pepper

  • 4 cups

    low-sodium chicken broth

  • 2 cups

    cooked, shredded chicken

  • 2 cups

    cooked rice

  • 1 cup

    half-and-half

Instructions

  1. Prepare the following, placing them all in the same large bowl: dice 1 medium yellow onion and 3 medium celery stalks, peel and dice 2 medium carrots, and mince 2 garlic cloves.

  2. Heat 2 tablespoons olive oil in a Dutch oven or large pot over medium heat until shimmering. Add the onion mixture, 1 1/2 teaspoons kosher salt, and 1/4 teaspoon black pepper. Cook, stirring occasionally, until softened, about 5 minutes.

  3. Pour in 4 cups low-sodium chicken broth. Bring to a boil. Reduce the heat and simmer for 10 minutes. Stir in 2 cups shredded chicken, 2 cups cooked rice, and 1 cup half-and-half, and simmer until the rice is warmed through, 3 to 4 minutes more.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container up to 4 days.