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Creamy homemade Chicken and Rice Soup is hearty & flavorful. Best of all, it’s on the table in just 30 minutes!
Chicken and Rice Soup is perfect to whip up for a last minute dinner and goes perfectly with a warm side of bread. I especially love Homemade Cornbread or Olive Garden Breadsticks.
Easy Chicken and Rice Soup
Because we love soups (like our Chicken Noodle Soup or Baked Potato Soup) so much, we have enjoyed trying out new recipes and sharing them with all you.
We only share our favorites and although we have TOO many favorites on the site, we want to share another recipe for you guys that we really enjoyed – Easy Chicken and Rice Soup.
We had never tried a recipe even similar to this, so it was really fun to try a soup with a whole new flavor and texture. Adding rice into the soup makes it really hearty – not to mention all of the other yummy ingredients this soup is packed with!
I should also mention that this Chicken Rice Soup was super simple to make. And we are all about easy, yummy recipes!
How to Make Homemade Chicken Rice Soup
This soup is packed full of the most amazing ingredients that make it so hearty and filling. These ingredients include:
- Long grain rice
- Cream of chicken and mushroom soup
- Chicken cubes
- Vegetables
- Cream cheese
- Seasonings
If I haven’t already convinced you to try this recipe by the ingredients list, maybe these simple instructions will. 😉
RICE. Cook rice as directed on package in a large pot.
COOK. Add remaining ingredients to large pot and cook on low-medium heat until blended and heated through (about 20 minutes).
That’s IT! In just about 30 minutes, you can have this homemade chicken and rice soup on the table.
Other Cooking Methods
Make this soup in a crock pot:
- Add all ingredients to your slow cooker and cook on LOW for 5-6 hours or HIGH for 2-3 hours.
- Add rice for the last hour or so, or until it is tender.
Make this soup in the Instant Pot:
- Take your raw chicken and cut it into bite-sized pieces.
- Turn your instant pot onto the saute function and let some oil heat up with your stainless steel insert sitting in the pot.
- Add the veggies and saute for 3-4 minutes. Add the chicken cubes and saute for another 2 minutes. When the chicken starts turning white add in the seasonings. Cook until it’s almost done.
- Add your rice and liquids stirring well.
- Close the lid and seal it. Set the instant pot to high and set the timer for 4 minutes.(Before the timer starts it will take about 7 minutes for the pressure to build up) When the timer is done it will naturally release pressure for five minutes. Then help it finish along by moving the valve to the venting position.
Tips, Variations + Storing info
Cook rice before adding it to the soup. You can also throw in the uncooked rice once your soup is starting to boil. Turn the heat to LOW and cook for about 25 minutes or so.
Freezing Ahead of Time: If you are planning on making this soup to FREEZE immediately (before cooking) there are some alterations you can make that will yield a better result when you defrost the soup to eat later.
- Freeze the rice in a separate bag. Add it to the soup mixture once it has been thawed and you’re ready to heat it up.
- Make sure that you don’t completely thaw the frozen vegetables. Raw veggies after being frozen and reheated lose some of the texture they need.
- Place the chilled soup in freezer safe tupperware containers, leaving a little space at the top for the liquid to expand when it freezes. Leave in the freezer for up to 3 months.
- Defrost the soup in the fridge. Add the rice and heat the soup on the stove over low heat.
STORE leftovers in the fridge for 2-3 days or freezer for up to 3 months. Keep in mind the rice will continue to absorb the broth and may be mushy, but the soup will still be super flavorful and tasty. Reheat on the stove or microwave, add broth as needed.
For more chicken soup recipes, check out:
- Chicken & Dumplings Soup
- Homemade Chicken Noodle Soup
- Crock Pot Green Chile Enchilada Soup
- Crock Pot Creamy Chicken Stew
- King Ranch Chicken Soup
- Chicken Tortilla Soup
Chicken Rice Soup Recipe
Ingredients
- 1 c long grain rice
- 1 can cream of chicken soup (10.75 oz)
- 1 can cream of mushroom soup (10.75 oz)
- 3 c milk
- 1 1/2 c cooked chicken cubes (2 chicken breasts)
- 2 c frozen vegetables thawed and chopped
- 3/4 c cream cheese
- 2 tsp Italian seasoning
- garlic salt and pepper to taste to taste
Instructions
- Cook rice as directed on package in a large pot.
- Add remaining ingredients to large pot and cook on low-medium heat until blended and heated through (about 20 minutes).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
We have made this soup several times now. It’s tasty & filling & my family loves it!
We loved this soup. My toddler even loved it! I just used whatever veggies I had on hand! Delicious and easy to make!
That is what I love about cooking..adding whatever you like to recipes! I am glad you all liked it! Thank you 🙂
I love this recipe! It was quick and easy!
I am so glad you thought so! Thank you for letting me know!
Aww, your nourishing bowl really makes my mouth watering right now ? i haven’t cooked this soup for a long time so maybe tonight is a good day to enjoy ~ xD
– Natalie
I hope you will try it!! I’d love to know what you think of this recipe 🙂 Enjoy!
Is the 1 cup of rice measured cooked or uncooked?
I would have it cooked first, but if you don’t, you could add it in, once it starts to boil, turn the heat to low & cook for about 25 minutes. Hope that helps 🙂
I really want to make this soup but sad to say i can’t eat cream cheese. Can I just omit it or any suggestions for substitute
I haven’t tried leaving it out or substituting, but there are options. I am not sure what you could have or not have, but I would just google substitutions for cream cheese in soups.
This seems a very delicious recipe and also very easy to make. I must try this to cook. It is healthy too. Thanks for sharing.
Yes, tasty & healthy! I hope you like it! Thank you!
Such a great soup for chilly evenings! I love all of the flavor!
Yes, perfect for those chilly nights! Thanks so much!!
Hi! I made this soup tonight and it was delicious. I doubled it, not really sure why, sometimes I forget my family of 4 including small children is not an army. Anyway… do you think this soup would do an OK job if I froze it? I’m think little servings of it in the freezer would make awesome lunches!
Haha!! I do that too sometimes!! I haven’t tried, but I’m sure you can. Those would make great lunches, already portioned out! 🙂 Thank you!
Quick question – the ingredients list say “2 cans – 10-3/4 ounces each – condensed cream of chicken and mushroom soup.” Does that mean 1 can of each soup or 2 cans each of each soup (so 4 total)? This looks amazing and I definitely want to add it to next week’s meal plan!