Looking for a comforting and delicious meal that’s sure to please? Look no further! Creamy cream of chicken soup with rice is a classic combination that never goes out of style. In this article, we’ll be exploring 20 mouth-watering recipes that combine the richness of cream with the warmth of chicken and rice. From classic comfort food to international twists, we’ve got you covered.
Whether you’re in the mood for something simple and satisfying or something more adventurous, these creamy cream of chicken soup recipes with rice are sure to hit the spot. And the best part? They’re all incredibly easy to make!
So grab a spoon and dig in – we’re about to take a culinary journey through the world of creamy cream of chicken soup with rice.
Classic Cream of Chicken Soup with Jasmine Rice
This classic recipe combines tender chicken with a rich and creamy soup, served over a bed of fluffy jasmine rice. It’s an easy and satisfying meal that’s perfect for any occasion.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs
– 2 tablespoons butter
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 cup all-purpose flour
– 2 cups chicken broth
– 1 cup heavy cream
– 1 teaspoon paprika
– Salt and pepper to taste
– 1 cup cooked jasmine rice
Instructions:
1. In a large pot or Dutch oven, melt butter over medium heat. Add chopped onion and cook until softened, about 3-4 minutes.
2. Add garlic and cook for an additional minute.
3. Add chicken and cook until browned on all sides, about 5-6 minutes.
4. Sprinkle flour over the top and stir to combine. Cook for 1 minute.
5. Gradually add chicken broth and heavy cream, whisking continuously. Bring to a simmer and let cook for 10-12 minutes or until thickened.
6. Season with paprika, salt, and pepper to taste.
7. Serve hot over cooked jasmine rice.
Cooking Time: 20-25 minutes
Spicy Cream of Chicken Soup with Basmati Rice
This creamy soup combines the comfort of chicken and rice with a spicy kick, perfect for a chilly evening or a quick weeknight dinner. A flavorful blend of herbs and spices adds depth to this easy-to-make recipe.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs
– 2 cups basmati rice
– 4 cups chicken broth
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– 1 can (14.5 oz) diced tomatoes
– 1 cup heavy cream
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Cook basmati rice according to package instructions.
2. In a large pot, sauté onion and garlic until softened. Add chicken and cook until browned.
3. Stir in cumin, smoked paprika, and cayenne pepper. Cook for 1 minute.
4. Add chicken broth, diced tomatoes, and heavy cream. Bring to a simmer.
5. Reduce heat and let soup simmer for 10-15 minutes or until chicken is cooked through.
6. Season with salt and pepper to taste.
7. Serve hot over cooked basmati rice, garnished with cilantro leaves if desired.
Cooking Time: 20-25 minutes
Creamy Chicken and Wild Rice Soup
This comforting soup combines tender chicken, nutty wild rice, and a rich creamy broth to create a satisfying meal that’s perfect for any time of the year.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 cups mixed wild rice blend
– 4 cups chicken broth
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup heavy cream
– 1 tsp dried thyme
– Salt and pepper to taste
Instructions:
1. In a large pot or Dutch oven, sauté the onion and garlic in a little bit of oil until softened.
2. Add the chicken and cook until browned on all sides.
3. Add the wild rice blend, chicken broth, and thyme. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the rice is tender.
4. Stir in the heavy cream and season with salt and pepper to taste.
5. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 30-35 minutes
Lemon Herb Cream of Chicken Soup with Brown Rice
A bright and citrusy twist on classic chicken soup, this recipe combines the comfort of creamy broth with the warmth of brown rice and a hint of lemony zest.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 cups chicken broth
– 1 cup heavy cream
– 2 tbsp butter
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– 1 tsp dried thyme
– Salt and pepper to taste
– 1 cup brown rice
Instructions:
1. Cook brown rice according to package instructions.
2. In a large pot, melt butter over medium heat. Add chicken and cook until browned, about 5-6 minutes. Remove from pot and set aside.
3. Add garlic and thyme to the pot; cook for 1 minute.
4. Pour in broth and bring to a simmer. Return chicken to the pot and let cook for 10-12 minutes or until cooked through.
5. Stir in heavy cream and lemon zest (optional). Season with salt and pepper to taste.
6. Serve hot, garnished with parsley and brown rice on the side.
Cooking Time: 25-30 minutes
Cheesy Cream of Chicken Soup with Cheddar and Rice
A comforting and flavorful soup that combines the richness of cheddar cheese, tender chicken, and creamy rice.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs
– 2 tablespoons butter
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 cup all-purpose flour
– 4 cups chicken broth
– 1 cup milk
– 1/2 cup grated cheddar cheese
– 1/2 cup uncooked white rice
– Salt and pepper to taste
Instructions:
1. In a large pot or Dutch oven, melt butter over medium heat. Add onion and garlic; cook until softened.
2. Add chicken; cook until browned on all sides.
3. Sprinkle flour over chicken; cook for 1 minute.
4. Gradually add chicken broth, whisking constantly; bring to a boil.
5. Reduce heat; simmer for 10-12 minutes or until chicken is cooked through.
6. Stir in milk and cheddar cheese until melted.
7. Add rice to the pot; cook for an additional 5-7 minutes or until rice is tender.
Cooking Time: 25-30 minutes
Thai-Inspired Cream of Chicken Soup with Coconut Rice
This creamy and aromatic soup combines the flavors of Thailand with a comforting bowl of coconut rice, perfect for a quick and satisfying meal.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 tbsp vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tsp grated fresh ginger
– 1 cup chicken broth
– 1/2 cup heavy cream
– 1 tsp Thai red curry paste
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
– Coconut Rice (recipe below)
Coconut Rice:
– 1 cup uncooked white or brown rice
– 1 cup coconut milk
– 2 cups water
– Salt to taste
Instructions:
1. Cook the chicken in a pan with oil, onion, garlic, and ginger until cooked through.
2. In a separate pot, combine chicken broth, heavy cream, and curry paste. Bring to a simmer.
3. Add the cooked chicken to the soup pot and stir to combine.
4. Cook the coconut rice according to package instructions or by combining all ingredients in a saucepan, bringing to a boil, then reducing heat and covering for 15-20 minutes.
5. Serve the soup hot, garnished with cilantro leaves if desired, accompanied by a scoop of warm coconut rice.
Cooking Time: 30-40 minutes
Garlic Parmesan Cream of Chicken Soup with Arborio Rice
This recipe combines the comfort of creamy soup with the simplicity of a one-pot meal, featuring Arborio rice and a rich garlic parmesan flavor profile.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 cups chicken broth
– 1 cup heavy cream
– 2 cloves garlic, minced
– 1/4 cup grated Parmesan cheese
– 1 cup Arborio rice
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook the Arborio rice according to package instructions using chicken broth instead of water.
2. In a large pot or Dutch oven, sauté the garlic until fragrant, then add the chicken and cook until browned.
3. Add the heavy cream, Parmesan cheese, salt, and pepper. Stir until the cheese is melted and the mixture is smooth.
4. Combine the cooked rice with the chicken-cream mixture. Simmer for 5 minutes to allow the flavors to meld together.
5. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
Smoky Cream of Chicken Soup with Black Rice
This creamy soup gets a smoky twist from the addition of chipotle peppers in adobo sauce, while the black rice adds a nutty depth to the dish. Perfect for a comforting and flavorful meal.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 cup smoky cream (see note)
– 1 cup chicken broth
– 1/2 cup black rice
– 1 chipotle pepper in adobo sauce, finely chopped
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large pot or Dutch oven, heat the olive oil over medium-high heat.
2. Add the onion and garlic; cook until the onion is translucent, about 5 minutes.
3. Add the chicken; cook until browned, about 5-7 minutes.
4. Add the smoky cream, chicken broth, black rice, and chipotle pepper; stir to combine.
5. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes or until the rice is tender.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 25-30 minutes
Curry Cream of Chicken Soup with Turmeric Rice
This comforting soup combines the warmth of turmeric with the richness of curry and cream, served alongside fluffy basmati rice. Perfect for a cozy evening meal.
Ingredients:
For the soup:
– 1 lb boneless, skinless chicken breast or thighs
– 2 tbsp butter
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tsp curry powder
– 1/2 tsp turmeric
– 1 cup chicken broth
– 1 cup heavy cream
– Salt and pepper to taste
For the rice:
– 1 cup basmati rice
– 2 cups water
– 1/2 tsp ground turmeric
– Salt to taste
Instructions:
1. Cook the rice according to package instructions with added turmeric and salt.
2. In a large pot, melt butter over medium heat. Add onion and garlic; cook until softened (3-4 minutes).
3. Add curry powder and turmeric; cook for 1 minute.
4. Add chicken and cook until browned (5-6 minutes). Add broth and bring to a boil.
5. Reduce heat and simmer for 10-12 minutes or until chicken is cooked through.
6. Stir in heavy cream; season with salt and pepper to taste.
Cooking Time: 25-30 minutes
Vegetable-Packed Cream of Chicken Soup with White Rice
This recipe is a twist on the classic cream of chicken soup, packed with sautéed vegetables and served over fluffy white rice. It’s a satisfying and comforting meal perfect for a chilly evening or a quick weeknight dinner.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs
– 2 tablespoons butter
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (carrots, peas, corn)
– 1 cup chicken broth
– 1/2 cup heavy cream
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 1 cup cooked white rice
Instructions:
1. Melt butter in a large saucepan over medium-high heat.
2. Add onion, garlic, and mixed vegetables; cook until tender, about 5 minutes.
3. Add chicken broth, heavy cream, and thyme. Bring to a simmer.
4. Add chicken breast or thighs; cook until cooked through, about 10-12 minutes.
5. Serve over cooked white rice.
Cooking Time: 20-25 minutes
Cream of Chicken and Mushroom Soup with Wild Rice
This classic soup recipe gets a boost from the nutty flavor of wild rice, making it a hearty and satisfying meal. Perfect for a chilly evening or a comforting pick-me-up any time of year.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 cups mixed mushrooms (button, cremini, shiitake)
– 2 tablespoons butter
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 cup wild rice
– 4 cups chicken broth
– 1/2 cup heavy cream
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Cook wild rice according to package instructions.
2. In a large pot or Dutch oven, sauté mushrooms and onion in butter until tender.
3. Add chicken, garlic, and thyme; cook until chicken is browned.
4. Pour in chicken broth and bring mixture to a boil. Reduce heat and simmer 15 minutes.
5. Stir in heavy cream and cooked wild rice. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 30-40 minutes
Herbed Cream of Chicken Soup with Quinoa Rice Blend
A comforting and flavorful soup that combines the goodness of quinoa rice blend with herby chicken broth, perfect for a cozy meal any time of the year.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs
– 2 tablespoons olive oil
– 1 medium onion, diced
– 3 cloves garlic, minced
– 1 teaspoon dried thyme
– 1/2 teaspoon dried rosemary
– 1/2 cup all-purpose flour
– 2 cups chicken broth
– 1 cup quinoa rice blend
– 1 cup heavy cream
– Salt and pepper to taste
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
2. Add thyme, rosemary, and chicken; cook until browned, about 5-7 minutes.
3. Sprinkle flour over the mixture; cook for 1 minute.
4. Gradually add broth, whisking continuously; bring to a boil.
5. Reduce heat; simmer for 10-12 minutes or until quinoa is tender.
6. Stir in heavy cream and season with salt and pepper to taste.
Cooking Time: Approximately 20-25 minutes.
Bacon Cream of Chicken Soup with Long Grain Rice
Elevate a classic soup recipe with the rich flavors of bacon and cream. This comforting dish is perfect for a chilly evening or a quick lunch.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs
– 6 slices of bacon, diced
– 2 tablespoons butter
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 cup long grain rice
– 4 cups chicken broth
– 1 cup heavy cream
– Salt and pepper to taste
Instructions:
1. Cook the bacon in a large pot over medium heat until crispy. Remove from heat and set aside.
2. Add butter, onion, and garlic to the same pot. Cook until the onion is translucent.
3. Add the chicken and cook until browned.
4. Stir in the cooked rice, chicken broth, and heavy cream. Bring to a simmer.
5. Reduce heat to low and let cook for 20-25 minutes or until the rice is tender.
6. Stir in the crispy bacon and season with salt and pepper.
Cooking Time: 25-30 minutes
Creamy Chicken and Broccoli Soup with Rice
A comforting and flavorful soup that’s perfect for a cozy night in. This recipe combines the richness of chicken, broccoli, and cream with the warmth of cooked rice.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 cups chicken broth
– 1 cup frozen broccoli florets
– 2 tbsp unsalted butter
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 cup heavy cream
– 1 cup cooked white rice
– Salt and pepper to taste
Instructions:
1. In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes.
2. Add the chicken and cook until browned, about 5-6 minutes. Remove from heat and set aside.
3. In the same pot, add the garlic and cook for 1 minute.
4. Pour in the chicken broth and bring to a boil. Add the broccoli and cook until tender, about 3-4 minutes.
5. Stir in the heavy cream and cooked rice. Bring the mixture to a simmer.
6. Add the browned chicken back into the pot and season with salt and pepper to taste.
7. Simmer for an additional 2-3 minutes or until the soup has heated through.
Cooking Time: 20-25 minutes
Tomato Basil Cream of Chicken Soup with Red Rice
This comforting soup combines the sweetness of tomatoes and basil with the creaminess of chicken, all served over a bed of flavorful red rice. Perfect for a cozy evening meal or a quick lunch.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 cups mixed veggies (onion, carrot, celery)
– 2 cloves garlic, minced
– 2 cups chicken broth
– 1 can (14.5 oz) diced tomatoes
– 1/4 cup heavy cream
– 2 tbsp butter
– 2 tsp dried basil
– Salt and pepper, to taste
– 1 cup uncooked red rice
– 2 cups water
Instructions:
1. Cook red rice according to package instructions.
2. In a large pot, sauté chicken, veggies, and garlic in butter until browned.
3. Add chicken broth, diced tomatoes, and basil. Bring to a boil, then reduce heat and simmer for 15 minutes.
4. Stir in heavy cream. Season with salt and pepper.
5. Serve soup over cooked red rice.
Cooking Time: 25-30 minutes
Southwestern Cream of Chicken Soup with Cilantro Lime Rice
Experience the bold flavors of the Southwest with this creamy and zesty soup, served alongside a refreshing cilantro lime rice. This comforting meal is perfect for a chilly evening or a quick lunch.
Ingredients:
For the soup:
– 1 lb boneless, skinless chicken breast or thighs
– 2 tbsp olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1 cup heavy cream
– 1 tsp cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
For the rice:
– 1 cup uncooked white or brown rice
– 2 cups water
– 1/4 cup freshly chopped cilantro
– Juice of 1 lime (about 2 tbsp)
– Salt to taste
Instructions:
1. Preheat oven to 375°F.
2. Cook chicken, onion, garlic, and bell pepper in olive oil until the vegetables are tender. Add cumin and cook for 1 minute.
3. Stir in diced tomatoes with green chilies and heavy cream. Bring to a simmer and let cook for 10-15 minutes or until the soup has thickened slightly.
4. Cook rice according to package instructions. Mix in chopped cilantro, lime juice, and salt.
5. Serve the soup hot, garnished with fresh cilantro leaves, alongside the cilantro lime rice.
Cooking Time: 25-30 minutes
Rosemary Cream of Chicken Soup with Forbidden Rice
Elevate your comfort food game with this aromatic and creamy soup, infused with the piney flavor of rosemary and served over nutty forbidden rice.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 tbsp butter
– 1 onion, diced
– 2 cloves garlic, minced
– 2 sprigs fresh rosemary, chopped
– 1 cup chicken broth
– 1/2 cup heavy cream
– 1 tsp salt
– 1/4 tsp black pepper
– 1 cup cooked forbidden rice
Instructions:
1. Melt butter in a large pot over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
2. Add chicken, rosemary, broth, cream, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until chicken is cooked through.
3. Serve soup over forbidden rice.
Cooking Time: 25-30 minutes
Cream of Chicken and Corn Soup with Sweet Rice
Savor the comforting flavors of this creamy soup paired with a side of fluffy sweet rice, perfect for a cozy evening meal. This easy-to-make recipe combines tender chicken, sweet corn, and rich cream in a deliciously smooth broth.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs
– 2 cups mixed vegetables (e.g., carrots, celery, onion)
– 2 cups chicken broth
– 1 cup heavy cream
– 1 cup frozen corn kernels
– 1 teaspoon paprika
– Salt and pepper to taste
– 2 cups cooked white rice
– 2 tablespoons sugar
– 1 tablespoon butter
Instructions:
1. In a large pot, sauté the chicken, mixed vegetables, and paprika in butter until the chicken is cooked through.
2. Add the chicken broth, heavy cream, and corn kernels. Bring to a simmer.
3. Reduce heat and let cook for 10-12 minutes or until the soup has thickened slightly.
4. Cook the sweet rice according to package instructions.
5. Serve the warm soup with a side of fluffy sweet rice.
Cooking Time: 20-25 minutes
Zesty Cream of Chicken Soup with Saffron Rice
Warm up with this comforting and aromatic soup paired with a flavorful saffron-infused rice dish.
Ingredients:
For the soup:
– 1 lb boneless, skinless chicken breast or thighs
– 2 tbsp olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp cayenne pepper
– 4 cups chicken broth
– 1 cup heavy cream
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
For the saffron rice:
– 1 cup uncooked white or brown rice
– 2 cups water
– 1/2 tsp saffron threads, soaked in 1 tbsp hot water
– 1 tsp olive oil
– Salt to taste
Instructions:
1. In a large pot, heat the olive oil over medium-high heat. Add the chicken and cook until browned, about 5 minutes. Remove from pot.
2. Add the onion and garlic to the pot; cook until softened, about 3 minutes.
3. Add the cumin, smoked paprika, and cayenne pepper. Cook for 1 minute.
4. Add the chicken broth, heavy cream, browned chicken, salt, and pepper. Bring to a boil; reduce heat and simmer for 20-25 minutes or until the soup is hot and bubbly.
5. For the saffron rice, combine the rice and water in a medium saucepan. Bring to a boil; reduce heat, cover, and simmer for 15-20 minutes or until the rice is cooked and fluffy.
6. Stir in the soaked saffron threads and olive oil. Season with salt to taste.
Cooking Time: 45-50 minutes
Creamy Chicken and Spinach Soup with Rice Pilaf
This comforting soup combines sautéed chicken, spinach, and rice pilaf in a rich and creamy broth. Perfect for a chilly evening or as a healthy lunch option.
Ingredients:
– 1 lb boneless, skinless chicken breast
– 2 cups chicken broth
– 1 medium onion, diced
– 3 cloves garlic, minced
– 1 cup fresh spinach leaves
– 1 cup cooked white rice
– 1 tsp dried thyme
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 tbsp unsalted butter
– 1 cup heavy cream
Instructions:
1. In a large pot, sauté chicken, onion, and garlic in butter until chicken is cooked through.
2. Add broth, spinach, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10 minutes.
3. Stir in cooked rice and heavy cream. Simmer for an additional 5 minutes or until heated through.
Cooking Time: 20-25 minutes
Summary
Get ready to indulge in a world of creamy, comforting soups! In this article, we’re excited to share 20 mouth-watering cream of chicken soup recipes, each paired with a delicious type of rice. From classic combinations like Cream of Chicken Soup with Jasmine Rice to unique twists like Thai-Inspired Cream of Chicken Soup with Coconut Rice, there’s something for everyone. Whether you’re in the mood for spicy, cheesy, or herby flavors, we’ve got you covered. So go ahead and cozy up with a warm bowl of goodness!
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