Creamy Chicken and Rice Soup

If you’re anything like me, the moment a cool breeze rolls through the Smoky Mountains, your mind drifts to simmering pots and soul-warming bowls. This Creamy Chicken and Rice Soup is my go-to when fall settles in and I need something both comforting and filling. It’s one of those fall soups and stews that brings the whole house to life with savory aromas and a slow-building warmth that wraps around you like your favorite knit sweater.

I remember the first time I made this for my family — it was late October, golden leaves crunching underfoot, and we were coming in from a chilly afternoon walk. I didn’t have time for anything fancy, but I wanted something hearty. What started as a “use what’s in the fridge” moment became a fall tradition. Chicken thighs, a few root veggies, and long grain rice came together in a velvety broth kissed with thyme, rosemary, and a tiny splash of heat.

Gather around the table — something delicious is waiting!

Why You’ll Love This Recipe

This soup is more than just cozy — it’s downright satisfying. The chicken thighs bring incredible richness while the rice simmers right in the pot, adding creaminess without needing loads of heavy cream. It’s one of those fall soups and stews that’s easy enough for weeknights but flavorful enough to impress dinner guests.

It’s also wonderfully customizable. Toss in leftover veggies or swap the herbs based on what’s in your garden. Plus, it’s kid-approved, freezer-friendly, and makes enough for a few days of lunches.

Ready in just 45 minutes, this soup brings serious comfort without keeping you tied to the stove all evening.

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Ingredient Overview

There’s something magical about the ingredients in this soup — every one plays a cozy role. It’s the kind of meal where even the prep feels grounding.

• Chicken thighs: These make the soup hearty and flavorful, staying tender even after simmering.

• Long grain white rice: Adds body and richness as it cooks directly in the broth — no separate pot required.

• Carrots, celery, and onion: The classic base for nearly all comforting fall soups and stews.

• Garlic: A few cloves go a long way in boosting savory depth.

• Thyme and rosemary: Earthy herbs that tie everything together with that unmistakable autumn aroma.

• Half and half: Creates that silky texture without going too heavy.

• Chicken broth: Your flavor base — I like using low sodium so I can control the seasoning.

• Soy sauce and hot sauce: Just a touch of umami and heat keeps things exciting.

• Parmesan and parsley (garnish): Adds brightness and balance.

Tip: For a beautiful presentation, garnish each bowl with fresh parsley and cracked black pepper before serving. A rustic chunk of sourdough on the side? Yes, please.

Step-by-step Instructions

Step 1: Season the Chicken

In a mixing bowl, toss your chicken thighs with kosher salt, Italian seasoning, mustard powder, paprika, and chili flakes. This quick step builds a flavorful base and ensures your fall soups and stews start with a bang.

Step 2: Sauté the Aromatics

Melt butter in a large Dutch oven over medium heat. Add diced onion, carrots, and celery with a pinch of salt. Let everything soften and caramelize gently — about 5 to 7 minutes. Add in the garlic and cook just until fragrant. These classic fall vegetables are what make fall soups and stews taste like home.

Step 3: Brown the Chicken

Add your seasoned chicken pieces to the pot and cook until they’re no longer pink. Stir in the chopped fresh thyme and rosemary. The smell at this point? Pure autumn joy.

Step 4: Add the Flour

Sprinkle the flour over the chicken and veggies, then stir to coat. This will thicken your broth naturally — a signature move in many cozy fall soups and stews.

Step 5: Build the Broth

Slowly pour in the chicken broth, half & half, soy sauce, and hot sauce. Stir it well to combine, scraping up any tasty bits from the bottom. These layers of flavor are what make this recipe stand out in your lineup of fall soups and stews.

Step 6: Add the Rice

Stir in the uncooked long grain rice. Bring the soup to a gentle boil over medium-high heat, then reduce to low and let simmer for about 15–20 minutes, stirring often. The rice cooks right in the broth, releasing starch and creating that irresistible creamy texture that defines hearty fall soups and stews.

Tip: Don’t walk away too long — give it a stir now and then to keep the rice from sticking.

Step 7: Taste and Adjust

Once the rice is tender and the soup has thickened, taste for seasoning. Add more salt, pepper, or hot sauce as needed. You can also add a splash of broth or water if it gets too thick.

Step 8: Serve and Garnish

Ladle the soup into warm bowls and top with freshly shaved Parmesan, a grind of black pepper, and chopped parsley. It’s everything you love about fall soups and stews, right down to the final spoonful.

Pro Tips

Mastering your fall soups and stews game is easier than you think — here’s how to get every spoonful just right.

Want deeper flavor? Sear the chicken in batches before adding the veggies. Browning builds flavor in soups, especially rich fall soups and stews.

Always chop your veggies evenly. Uniform sizes mean even cooking and a more beautiful, spoonable bite.

Add rice toward the end if you’re prepping this ahead. Since rice soaks up liquid, holding off keeps your fall soups and stews from getting too thick when reheating.

Fresh herbs matter. Don’t skip the thyme and rosemary — their earthy aroma gives this recipe that unforgettable fall warmth that defines fall soups and stews.

Stir often as the soup simmers. This keeps the rice from clumping and ensures a silky, creamy broth every time.

For a richer finish, swirl in a pat of butter just before serving. It’s a little chef trick that makes fall soups and stews taste like they came from a bistro.

I also love pairing this with cozy slow-cooked mains like bourbon chicken for a full-on autumn dinner spread.

Variations

There are so many ways to make this a personal favorite in your rotation of fall soups and stews.

Swap the chicken thighs for leftover turkey — a perfect post-Thanksgiving use-up.

Need it vegetarian? Skip the chicken and use mushrooms and cannellini beans instead. Still hearty. Still soul-warming. Still perfect for fall soups and stews.

Try wild rice for a nuttier bite. Just be sure to adjust the cook time — wild rice takes longer and adds texture.

Add leafy greens like spinach or kale in the final 5 minutes. It’s a great way to boost nutrients in your favorite fall soups and stews.

You can also stir in some roasted butternut squash for a sweet-savory combo that screams October. I love this paired with something creamy like our butternut gnocchi.

Frequently Asked Questions

Serving Suggestions

This soup is a cozy showstopper on its own, but it truly shines when paired thoughtfully. I love serving this Creamy Chicken and Rice Soup alongside a rustic slice of sourdough or a buttery cheddar biscuit. A crisp green salad with apple slices and toasted pecans balances the creaminess beautifully. For weekend gatherings or casual dinners, round out your table with a few more fall soups and stews like this fall soup roundup, especially when feeding a crowd.

And don’t forget the drinks! A warm mug of spiced cider or a dry hard apple ale works wonders with the herbs and richness in this soup. It’s ideal for family dinners, lazy Sundays, or your next fall potluck.

Conclusion

There’s just something magical about making fall soups and stews from scratch — the chopping, the stirring, the way it fills the house with savory comfort. This Creamy Chicken and Rice Soup has become one of our family’s favorite traditions because it’s so much more than a recipe. It’s a moment to slow down, to nourish, and to gather.

With simple ingredients, cozy flavor, and a quick 45-minute cook time, this soup proves that fall meals don’t have to be complicated to be memorable. If you love creamy, herb-filled bowls that feel like a hug, this one’s for you. You might also fall in love with our chicken pot pie crockpot version — another comfort classic in the world of fall soups and stews.

I’d love to hear how your soup turned out! If you tried this recipe, leave a comment and tell me what your family thought. Share your own spin or post a photo on social media — don’t forget to tag me and join the Amazing Korean Food community.

Looking for more fall flavors and cozy kitchen moments? Pop over to my kitchen (opens in new tab) anytime.

You can also catch more fall cooking inspiration over on our Pinterest boards — they’re packed with warm, nourishing ideas (opens in new tab, nofollow).

Let’s make memories one bite at a time.