Who doesn’t love a big bowl of cozy soup? This cream of chicken soup is so incredibly satisfying. It makes for a very filling meal with the rice and chunks of chicken. It is made with real, fresh ingredients. The vegetables and herbs infuse the soup with a symphony of flavors making for the perfect soup on a cold day. If you are in a place where it snows, this is such a wonderful thing to serve after going on a snowy walk or adventure. Serve it with sourdough dinner rolls for the coziest meal you can imagine.
When I was growing up, we always made soup from scratch. It was rare we ever had a can of cream of chicken soup in the house, and if we did it was for a specific recipe. It is so nice to be able to make a big batch of your own cream of chicken soup. This is actually almost the same old recipe I grew up with. It holds a special place in my heart and brings back such feelings of nostalgia.
Serving
I love a good bowl of creamy soup any time of the year, but as soon as it gets cold, we are having soup at least once or twice a week. This soup is such a crowd pleaser, so much better than the canned stuff. Some of our favorite ways and times to serve it:
With pull apart sourdough dinner rolls (another one of our favorite recipes).
As a first course when having a dinner party.
With bread and maybe a salad for a simple but satisfying dinner.
Bring it for a potluck and have it be the star of the show!
Tools
Chefs knife
Cutting board
Large pot
Bowls
Measuring cup
Measuring spoons
Spoon or spatula for mixing
Ladle
Ingredients
Butter – Not only is it perfect for sauteing vegetables, but it also adds a great layer of flavor to the soup. Salted or unsalted can be used.
Onion – I like using white or yellow onions. Purple or sweet onions can be used in a pinch.
Celery – It adds flavor, texture, and color. It is a staple in just about every soup I make.
Carrots – Rainbow carrots are fun, but orange carrots are what I usually add.
Chicken – Chicken breast is my go-to, but if I am making bone broth, I will cut the meat off and use as much of it as I can in the soup.
Salt – Sea salt really does make any recipe just a little bit better. It balances and enhances the flavors so nicely.
Black pepper – Course or finely ground both work. It adds a great underlying flavor to the soup.
Garlic – Fresh garlic is my go-to, but garlic powder can also be used.
Oregano – Freshly chopped or dried will work the same.
Chicken broth – If I have homemade bone broth in the fridge or freezer, I will add it every time. It adds more nutrients and more flavor, and I know exactly what is in it.
Rice – Jasmine rise is usually what I add, but any white rice will work great in this recipe!
Heavy whipping cream – The addition of cream makes this soup such a hearty meal and incredible texture.
Additional ingredients and substitutions
Precooked chicken – You can use precooked chicken to make this soup come together a little bit faster. Add it with the rice so the flavors can blend with the chicken.
Bouillon cubes or concentrate – Better than bullion, broth cubes, etc. all those things will add a fantastic flavor to the soup while also taking the place of broth. Taste as you go and add a little more in needed.
Oil – A good quality olive oil can be used in place of the butter. I do personally prefer the flavor the butter yields, but oil is also great. I would avoid an oil like vegetable or soybean whenever possible.
Whole milk – This will not make for a good creamy chicken soup. It makes for more of a watery texture and the flavor is lacking.
Alternative milks – Plant based milk such as almond milk or coconut milk will have the same problem as regular milk, it just isn’t creamy enough. If you are looking for a dairy free alternative, try finding a cream replacement if possible.
Herbs – You have some other favorite herbs, feel free to add a bit. This is the flavor combination we really like, but a little bit of fresh thyme is also really wonderful.
Let’s make cream of chicken soup!
Any time you add fruits or vegetables to a recipe, they should be cleaned. This soup is no exception. Start by rinsing off the celery and carrots and peeling the onion. Chop them all into medium dice and set aside.
Chop the chicken into small bite size pieces and set aside in a separate bowl.
Over medium heat place a large pot and melt butter fully before adding in vegetables.
Add in the chopped vegetables and sauté for 5 minutes over medium-low heat.
Add in the chopped chicken and sauté until cooked through.
Sprinkle in the salt, pepper, onion, and oregano. Cook for 2 minutes, until fragrant.
Turn to medium-high heat and pour in the chicken broth and bring to a boil.
Add in the rice and reduce the heat to a simmer. Cook for 15-20 minutes, or until the rice is tender.
Stir in the heavy cream. Leave over low heat until ready to serve.
Serve with sourdough dinner rolls or freshly baked bread.
Enjoy!
Storing
Store any leftover soup in an airtight container in the fridge for up to 5 days.
Freezing
This soup can be stored and frozen two ways.
With cream
If you want to toss the leftovers into the freezer, you totally can. The only problem with this, is that there is a risk of the cream separating when it thaws which will change the texture and the soup will be watery instead of creamy. Ways to minimize this risk are to allow the soup to fully cool before transferring into the freezer. Even leaving it in the fridge overnight is recommended. Then, once it is put in the freezer, make sure it is in airtight containers. Place it in the fridge to thaw it and heat it gently without boiling it when reheating.
Without cream
If you are making a batch of this soup to meal prep or give to someone to keep in their freezer (such as a postpartum meal) this is my go-to method. Prepare the soup as directed above, except do not add the cream. Allow the soup to cool, then transfer into airtight containers and store in the freezer for up to 6 months. When it has thawed and is reheated, add in fresh cream and serve. This method minimizes the risk of cream separation and will be much more reliable.
Tips for success
Chopping – When preparing the vegetables, try to have the carrots, onions, and carrot chunks all around the same size. This will ensure they cook at the same rate, so some are not still crispy while others are getting mushy.
Fragrant – Allowing the garlic and oregano to cook and become fragrant really enhances the flavors and infuses the flavors into the vegetables and chicken.
Thank you
I hope you love this recipe as much as we do. It is always such a delight hearing about how much you enjoyed a recipe or what you think could be improved. So, thank you for leaving a comment! Don’t forget to share with friends and family so they too can enjoy making cream of chicken soup. Thank you!
Cream of Chicken Soup with Rice
This soup makes for such a cozy and comforting bowl. It is packed with flavor, and nutrients. The rice and chicken make it extra filling too.
Ingredients
- 2 Tbsp. Butter
- 1 Medium onion
- 3 Stalks of celery
- 3 Carrots
- 1 1/2 lbs. Chicken (chicken breast works great!)
- 2 tsp. Salt
- 1 tsp. Ground black pepper
- 2 tsp. Garlic- minced (or 1 tsp. garlic powder)
- 1 tsp. Oregano
- 6-8 cups Chicken broth
- 1 1/2 cups Rice
- 12 oz. Heavy cream
- Cheddar cheese and parsley for serving if desired
Instructions
- Start by cleaning the onion, celery, and carrots. Chop them into medium dice and set aside.
- Chop the chicken into small bite size pieces and set aside.
- In a large pot over medium heat, melt the butter.
- Add in the chopped veggies and sauté for 5 minutes.
- Add the chicken into the pot with the vegetables and sauté until cooked through.
- Sprinkle in the salt, pepper, garlic, and oregano. Cook for two minutes, or until fragrant.
- Pour in the chicken broth and bring to a boil.
- Add the rice and reduce the heat to a simmer and cook for 15 - 20 minutes, or until the rice is tender.
- Stir in the heavy cream. Leave over low heat until ready to serve.
- Serve with rolls, or freshly baked bread.
- Store any leftovers in an airtight container in the fridge for up to 5 days. Allow to cool before transferring to the fridge.
- Enjoy!
Notes
Tips and tricks
Use homemade bone broth for extra nutrients and a ton of extra flavor!
This homemade cream of chicken soup recipe contains affiliate links. To learn more about how we use them, click here.
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