Creamy Chicken & Wild Rice Soup

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Chicken and Wild Rice Soup is made with carrots, corn, chicken, and jasmine rice in a creamy and flavorful broth. Make it in the slow cooker or on the stove.

Creamy Chicken Rice Soup Recipe

Creamy Chicken and Wild Rice Soup

Prep Time: 15 Minutes
Cook Time:
30 Minutes
Total Time:
45 Minutes
Servings:
6 Servings

This easy Chicken Rice Soup recipe is a healthy soup perfect for chilly days! You know those days when the chill in the air goes straight to your bones? And the only way to warm up is with comfort food. This soup is just that; comfort! It’s loaded with vegetables and your choice of rice, simmered in chicken broth and finished with a touch of creaminess.

It seems strange to say, but even on the hottest of summer days, this creamy chicken soup makes it to the table for dinner. When my kids make a request that is mom-approved, you bet I will whip up a batch. I love that no matter the weather, soup is their choice. My kids can’t seem to get enough of this rich, creamy & veggie-packed chicken soup.

For us, busy moms, prep time and cook time make all the difference. Gone are the days of marathon cooking sessions. This soup can be made in roughly 30 minutes. Well worth the time and effort spent (which is not much). When you see your picky eaters gobbling up this meal, you know you made the right choice for dinner or lunch.

It always goes down easy! Especially if you have Homemade Dinner Rolls or a chunk of crusty bread for dipping. They are the best for scooping up the last bits left in your bowl.

creamy chicken and rice soup in a bowl.

How Do You Make Creamy Chicken Soup With Rice From Scratch?

How do you make healthy chicken rice soup from scratch, you wonder? It is a lot easier than you think.

It takes just a few minutes of prep work to get started. Then you are ready to stir, cover, and simmer until the rice is cooked and your vegetables are nice and tender.

Ingredients Needed For This Creamy Chicken Soup

  • 1 lb Boneless Skinless Chicken Breast
  • 1/2 tsp Adobo Spice Seasoning
  • 2 tbsp Olive Oil
  • 3 Carrots
  • 1 Small Onion
  • Frozen Corn, 10 oz bag
  • 3 tbsp Olive Oil
  • 3/4 tsp Paprika
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 1 qt Chicken Stock
  • 1/2 cup Uncooked Jasmine Rice, white rice, or wild rice
  • 4 tbsp Cream Cheese
  • 1 tbsp Cornstarch
  • 1/4 cup Freshly Squeezed Lemon Juice

How To Make Chicken Soup

STEP ONE: To make this soup recipe, you will need to saute boneless chicken breast in olive oil. Season with Adobo.

Continue to cook until chicken is browned on both sides. Then cut it into bite-size pieces. Reserve for later use.

STEP TWO: Next in a food processor, puree your carrots, onion & frozen corn (Short cut move). Heat olive oil in a large stockpot over medium heat.

Add in the puree vegetables. Season with salt, pepper & paprika. Cook for an additional 8 minutes or until softened, but do not let brown. Add uncooked rice. Cook for 1 – 2 minutes until rice turns translucent.

STEP THREE: Next add chicken stock and the pre-cooked chicken that was reserved. Cover and simmer all ingredients for 20 minutes.

STEP FOUR: While your soup is simmering, grab a small bowl, and mash the cornstarch into the cream cheese. Remove about a cup of the soup and whisk it into the cream cheese mixture until it is smooth and all lumps are gone. Stir into soup until incorporated and thickened.

STEP FIVE: Lastly, add freshly squeezed lemon juice just before serving.

Now it is time to put this soup on your menu for this week’s dinner and you won’t regret it

This is really a hearty chicken soup. That is everything you need in one pot! It’s filling, hearty, insanely easy to make, and makes GREAT leftovers! What’s better than that?

Storing Your Soup

Your chicken soup will keep in an airtight sealed container in the refrigerator for about 5 to 7 days. You can also store it in the freezer for about 6 months. 

Can I Freeze This Creamy Chicken Rice Soup?

In short, YES, absolutely you can freeze this soup. Homemade Chicken Rice Soup freezes perfectly if you follow a few steps.

Most soups that are dairy-based don’t freeze well. The dairy separates. However, since this recipe contains a small amount, it freezes without separation (I know; I have tested it out). You can freeze for up to 6 months.

I do recommend making sure that you cool the soup completely before placing it in the freezer. I like to freeze in large freezer bags. They take up less space when you lay flat on a shelf. You can stack your soup in the freezer.

Plus, laying it flat will also help the soup to thaw quickly when you need it for dinner! To thaw, you can submerge the bag in lukewarm water until thawed, then reheat it to the desired temperature in the microwave or on the stovetop.

Best Creamy Chicken & Rice Soup Recipe!

This Creamy Chicken and Rice Soup is such a hearty and satisfying soup. It will quickly become a new favorite to add to your rotation. It’s like a chicken noodle soup made creamy with rice in place of noodles.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment. It helps other wonderful people connect with our recipes.

Yield: 6

Creamy Chicken & Rice Soup

creamy chicken soup

Chicken and Wild Rice Soup made with carrots, corn, chicken, and jasmine rice in a creamy and flavorful broth. Make it in the slow cooker or on the stove.

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  • 1 lb Boneless Skinless Chicken Breast
  • 1/2 tsp Adobo Spice
  • 2 tbsp Olive Oil
  • 3 Carrots
  • 1 Small Onion
  • Frozen Corn, 10 oz bag
  • 3 tbsp Olive Oil
  • 3/4 tsp Paprika
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 1 qt Chicken Stock
  • 1/2 cup Uncooked Jasmine Rice, White Rice or Wild Rice
  • 4 tbsp Cream Cheese
  • 1 tbsp Cornstarch
  • 1/4 cup Freshly Squeezed Lemon Juice

Instructions

  1. Saute boneless chicken breast in olive oil. Sprinkle with adobo seasoning. Cook until browned. Cut into pieces. Reserve for later use
  2. Puree carrots, onion & frozen corn in a food processor.
  3. Heat olive oil in large stock pot over medium heat. Add in the puree vegetables. Season with salt, pepper & paprika. Cook for 8 minutes or until softened, but do not let brown. Add uncooked rice. Cook 1 - 2 minutes until rice turns translucent.
  4. Add chicken stock, chicken that was reserved and simmer for 20 minutes.
  5. In a small bowl, mash the cornstarch into the cream cheese. Remove about a cup of the soup and whisk it into the cream cheese mixture until it is smooth and all lumps are gone.
  6. Stir until incorporated.
  7. Lastly, add in freshly squeezed lemon juice just before serving.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 415Total Fat: 18gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 74mgSodium: 550mgCarbohydrates: 35gFiber: 3gSugar: 4gProtein: 29g

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Other Great Soup Recipes

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Shepherd’s Pie Stuffed Bell Peppers

Eating out is easy, and it usually tastes delicious, but it’s expensive. Making this meal at home will save you money. Add this recipe to your weekly meal plan.

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