Name: Classic + Creamy Chicken and Rice Soup (Small Batch)
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 8 - 10 oz. Chicken Thighs or Chicken Breasts; 1/2 tsp. Garlic Powder (divided); 1/2 tsp. Kosher Salt (divided, plus more to taste); 1/4 tsp. freshly cracked Black Pepper (plus more to taste); 2 tsp. Olive Oil; 1 tbsp. Unsalted Butter; 1 cup finely chopped Onion; 1/2 cup finely chopped Celery; 1/3 cup finely chopped Carrot; 1 tsp. Italian Seasoning; 2 tbsp. All-Purpose Flour; 3 cups Low-Sodium Chicken Broth (or homemade broth / or bone broth); 1 cup Half and Half; 2 tsp. White Miso Paste; 1/3 cup Dry, Long-Grain White Rice (like Jasmine or Basmati); freshly chopped Parsley (for serving (optional))

Servings: 2-3 bowls (1.25 quarts / 5 cups) / Prep Time: 15 minutes / Cook Time: 45 minutes

If you’re into small batch soup recipes, you’ve come to the right place! This creamy chicken and rice soup recipe makes a little over one quart of soup, comes together in about an hour, and has a cozy, creamy texture with simple ingredients!

My cream chicken and rice soup is easy, comfy, and exactly what you want when life feels a little loud. It’s rich without being heavy, simple but flavorful, and designed to make just enough for dinner on a Tuesday night and a leftover bowl for later in the week.

A top down view of a pot of creamy chicken and rice soup with spoonful of soup being lifted out of the pot.

As a small batch recipe developer, I like to keep my soup recipes between 1 – 1½ quarts of soup, and this one falls right in the middle with about 1.25 quarts (5 cups) of chicken and rice soup. Want to make more? There’s a slider bar down in the recipe card that you can adjust to fit the serving size you’re looking for!

Ingredients

8 – 10 oz. Chicken Thighs or Chicken Breasts
1/2 tsp. Garlic Powder, divided
1/2 tsp. Kosher Salt, divided (plus more to taste)
1/4 tsp. cracked Black Pepper (plus more to taste)
2 tsp. Olive Oil
1 tbsp. Unsalted Butter
1 cup chopped Onion
1/2 cup diced Celery (about 1 large celery stalk)
1/3 cup chopped Carrot
1 tsp. Italian Seasoning
2 tbsp. All-Purpose Flour
3 cups low-sodium Chicken Broth (or Chicken Bone Broth)
1 cup Half and Half
2 tsp. White Miso Paste
1/3 cup dry, Long-Grain White Rice (like regular white rice, Jasmine or Basmati)
freshly chopped fresh Parsley, for serving (optional)

Ingredient Notes & FAQs

Chicken Thighs vs. Chicken Breasts → I used chicken thighs for this recipe (and these photos) because they’re more affordable and add richer flavor to the soup. Chicken breasts work just fine if you prefer a leaner option, just note they’ll be slightly less flavorful.

Can I use rotisserie chicken?
Yes. Make the recipe as directed, starting with cooking the vegetables in step three. Stir about 1 – 1½ cups of shredded or finely chopped rotisserie chicken into the soup in step five.

Chicken Broth → I recommend low-sodium chicken broth since the white miso and seasoned chicken already add salt. Homemade broth, Better than Bouillon Roasted Chicken base, or chicken bone broth all work well, too! Just be aware they’re saltier, so season carefully.

Rice → Long-grain white rice is ideal. Regular white rice for these photos! It has a neutral flavor and absorbs the flavors of the soup well. Jasmine rice will add a slightly “sticky” texture to the soup, and Basmati rice will have a slightly nutty flavor. All three work.

Half and Half → Half and half is a blend of heavy cream and milk. It gives the soup a creamy texture without being too heavy. You can swap in heavy cream for a thicker, richer soup, or whole milk (but it may separate slightly).

If you love small batch chicken soups, you might also love my Classic Chicken and Noodle Soup, Chicken Pot Pie Soup, or a fun version of Creamy Chicken and Wild Rice Soup that is like the big sister to this one!

A large bowl full of creamy chicken and rice soup with a soup spoon resting in it.

Step-By-Step Recipe Guide

See below for step-by-step photos and directions. These directions are a little more specific, and walk you through the entire process of making this Homemade Chicken and Rice Soup recipe.

Directions

Step One: Prep the Chicken. If using chicken thighs, trim off any excess fat (without being obsessive). Season 8 – 10 oz. chicken thighs or chicken breasts all over with 1/4 tsp. Garlic Powder, 1/4 tsp. Salt and 1/4 tsp. cracked Black Pepper. Set the seasoned chicken aside at room temperature while you prep the vegetables.

Step Two: Cook the Chicken. Heat 2 tsp. Olive Oil in a medium pot over medium heat. Add chicken and cook for 4-5 minutes per side, until cooked through and the internal temperature reaches 165º F. Transfer the cooked chicken to a cutting board and tent with foil.

Seasoned chicken thighs cooking in the bottom of a ceramic pot.

Step Three: Cook the Veggies. In the same pot, add 1 tbsp. unsalted butter, 1 cup chopped Onion, 1/2 cup diced Celery, 1/3 cup chopped Carrot, and the remaining 1/4 tsp. Salt. Cook for 6-8 minutes, stirring occasionally, until softened. Stir in remaining 1/4 tsp. Garlic Powder and 1 tsp. Italian Seasoning, and cook for 1 minute.

A ceramic pot with browned bits cooking in the bottom of it.

A ceramic pot full of chopped celery, carrots, onions, and a slab of butter.

Step Four: Stir in Flour + Broth. Sprinkle 2 tbsp. All-Purpose Flour over the vegetables. Stir to coat the vegetables in flour, then cook for one minute to cook out the raw flour taste. Slowly stir in about 1 cup of Chicken Broth, forming a thick paste.

A woman's hand sprinkling a small bowl of flour into a pot full of cooked vegetables to make soup.

A glass measuring cup full of chicken broth being poured into a soup pot with a wooden spoon.

Step Five: Add Remaining Ingredients. Stir in remaining 2 cups Chicken Broth, 1 cup Half-and-Half, 2 tsp. White Miso Paste, and 1/3 cup Dry White Rice. Bring the soup to a boil, stirring frequently as it comes to a boil so the rice doesn’t stick to the bottom of the pot, then turn the heat beneath the pot down to “medium-low”. Cover the pot and let the soup simmer for 10-12 minutes, uncovering and stirring halfway through.

A measuring cup full of half and half being poured into a pot of brothy chicken soup.

A measuring cup of dry rice being poured into a pot of creamy soup.

Step Six: Add Chicken. While the soup initially simmers, shred or finely chop the chicken. After the soup has simmered for 10 minutes, add the chicken to the soup. Simmer, uncovered, for another 10 minutes, or until the rice is tender.

A plate of chopped chicken being transferred into a pot of creamy soup.

A ladle of creamy chicken and rice soup hovering over the pot of soup.

Step Seven: Serve. Season the soup with more salt and pepper to taste. Divide the soup between two large bowls and garnish with fresh parsley (if desired). Serve hot and enjoy!

A large bowl full of creamy chicken and rice soup with a woman's hand holding a spoon of it hovering above the bowl.

Recipe Tips & Tricks

Choose your Chicken: Chicken thighs have more fat, which means more flavor! Trim the excess fat before seasoning and cooking it (don’t obsess over all of it though, some fat is good!). If you’re using chicken breasts, still season them generously and let them rest at room temperature while you prep the veggies. For rotisserie chicken, just start with step 3 in the recipe, then stir in 1 – 1/2 cups of shredded rotisserie chicken in step 5.
Don’t stress the exact vegetable amounts. This recipe is very forgiving; a little more or less of any of the vegetables is totally fine! And of course, fresh garlic is always welcomed if you’re feeling it.
Season in Layers. Salt as you go; first season the chicken, then add a pinch of salt to the vegetables while they cook, and always season to taste towards the end of the recipe!

Ways to Customize this Recipe

Add more Veggies: Double the veggies and add another cup of broth for a veggie-packed soup. You can also toss in any extra veggies like frozen corn or peas.
Add more Herbs: I use Italian seasoning because it covers most herbs (oregano, thyme, basil, rosemary, marjoram). If you really love a specific herb, like basil or thyme, feel free to add that particular herb, too!
Add more Protein: Use chicken bone broth (instead of standard chicken broth) for even more flavor and protein! Or double the shredded chicken for a super chunky, protein-heavy soup.
Brighten it Up: Stir a squeeze of fresh lemon juice in right before serving for a “brighter” flavor.
Add some Heat: Stir in some crushed red pepper along with the garlic powder and Italian seasoning in step 3.

A bowl of creamy chicken rice soup with a spoon resting in it. A napkin and small bowl of parsley rest nearby.

This soup recipe is designed to make 2-3 servings, but you can always double or triple it if needed. There’s a slider bar located down in the recipe card (by “servings”) that can be adjusted to the amount of servings you’re looking for! 🙂 Just FYI, if you’re into this recipe and would like to see more small batch recipes, sign up for my monthly newsletter!

How to Store and Reheat Leftovers

To Store Leftover Soup:
Let leftover soup cool completely, then keep in an airtight container in the fridge for up to 3 days. Note: If you’re planning to make extra just for leftovers, cook the rice separately, then mix it into the soup when reheating.

Reheat Leftovers:

Stove top: Reheat leftover soup in a medium pot or saucepan on medium-low heat, stirring frequently, until heated through.
Microwave: Warm in 20 second bursts, stirring in between bursts, until heated through.

More Favorite Small Batch Soup Recipes

For a fun, earthy twist on this recipe: Creamy Chicken and Wild Rice Soup
My favorite Roasted Red Pepper + Chorizo Soup
Creamy Small Batch Chicken Pot Pie Soup
Awesome Small Batch White Chicken Chili
A new reader favorite Small Batch Broccoli Cheddar Soup
Brand new Small Batch Chicken Noodle Soup

This soup is the kind of recipe you make once and keep coming back to. It’s simple, comforting, and exactly the sort of food you want after a long day, a quiet night in, or a solo dinner with leftovers for lunch tomorrow.

If you make this homemade creamy chicken soup, I would love to see it! Tag me on Instagram, DM me, send me an email; whatever works! 😉 And don’t forget to rate the recipe, because it helps more people find my recipes, and I soooo appreciate that!!

xx Sara.

Ingredients