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

Classic + Creamy Chicken and Rice Soup (Small Batch)

Sara
This small batch creamy chicken and rice soup is rich, comforting, and easy to make in one pot. With tender chicken, fluffy rice, and a creamy base, it’s the perfect cozy soup for one or two people.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Soup
Cuisine American
Servings 5 cups
Calories 269 kcal

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)

Instructions
 

  • 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. freshly cracked Black Pepper. Set the seasoned chicken aside at room temperature while you prep the vegetables.
  • Cook the Chicken. Heat 2 tsp. Olive Oil in a medium pot or large saucepan* 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.
  • Cook the Veggies. In the same pot, add 1 tbsp. Unsalted Butter, 1 cup finely chopped Onion, 1/2 cup finely chopped Celery, 1/3 cup finely 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 a wooden spoon stirring cooked vegetables inisde of it.
  • 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 wooden spoon stirring a thick paste of vegetables and flour in the bottom of a soup pot.
  • 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, Long-Grain 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 of dry rice being poured into a pot of creamy soup.
  • 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.
  • 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 ladle of creamy chicken and rice soup hovering over the pot of soup.

Notes

*(The dutch oven used in these photos is a 3.5 qt. ceramic dutch oven. Any saucepan or pot sized from 3.5 qts. – 5 qts. will work!)
Chicken: Thighs or breasts work for this recipe. Pick your favorite!
Low-Sodium Chicken Broth: Is easier to control the salt level of the soup. The seasoned chicken and white miso paste will bring some salty flavors, so start with a low-sodium broth if you're sensitive to salt. If you're looking for more flavor, use a chicken bone broth, or the Roasted Chicken flavor from Better than Bouillon. Or a chicken bouillon cup with water!
Rice: I use inexpensive, standard white rice here. You can also use Jasmine rice for a stickier rice, or Basmati rice for a nuttier flavor.
Half and Half: Is a nice balance between heavy cream and milk. You can use heavy cream as a replacement! If you want to use milk, note that it may separate a bit while the soup simmers.

Nutrition

Serving: 1cupCalories: 269kcalCarbohydrates: 24gProtein: 16gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 52mgSodium: 406mgPotassium: 498mgFiber: 2gSugar: 4gVitamin A: 1749IUVitamin C: 4mgCalcium: 96mgIron: 1mg
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