Are you in search of a meal that offers pure comfort in a bowl, yet is delightfully simple to prepare? We certainly understand that desire. When there’s a chill in the air, nothing quite compares to a steaming, hearty soup to warm the spirits and satisfy the appetite. It’s for this very reason that we’ve carefully crafted what we consider the ultimate comfort dish: our luxuriously satisfying Creamy White Chicken Rice Soup.

This is far more than your average chicken soup. We have taken the beloved classic to new heights with a velvety, cheese-infused broth, brimming with tender shredded chicken, fluffy rice, and nourishing vegetables. It’s a complete, well-rounded meal that will gather everyone around the dinner table, and we’re confident it will quickly become a household favourite. This is the ideal recipe for a quiet evening in, a speedy mid-week dinner, or any time you crave a truly **nourishing dinner** that tastes as if it has been simmering for hours, yet is ready in under 60 minutes.

Why You’ll Love This Recipe

• Ultimate Comfort Food: The blend of a creamy, cheesy base, succulent chicken, and soft rice is the very definition of comfort. It is the perfect antidote to a cold day or when you’re in need of a little TLC.
• A One-Pot Wonder: We are great fans of recipes that minimise the washing up! Everything for this soup is prepared in a single pot, which makes the entire process, from cooking to cleaning, wonderfully straightforward.
• Quick and Easy: Despite its deep and complex flavour profile, this soup is remarkably fast to make. You can serve a delicious, home-cooked meal in less than an hour, making it perfect for those hectic weeknights.
• Wholesome and Filling: Abundant in protein from the chicken, carbohydrates from the rice, and vitamins from the vegetables, this is a balanced meal that will leave you feeling properly full and content.
• Wonderfully Adaptable: This recipe serves as an excellent foundation for your own culinary creativity. You can effortlessly swap the vegetables, introduce different herbs, or even adapt it to be dairy-free. It’s also one of those fantastic **gluten free soup recipes** that requires only one simple change.

Ingredients

• 2 tbsp olive oil
• 1 large white onion, finely chopped
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 2 large chicken breasts (approx. 500g), boneless and skinless
• 1.5 litres good-quality chicken stock (use certified gluten-free if needed)
• 150g long-grain white rice or basmati rice, rinsed
• 150ml double cream
• 100g mature cheddar cheese, grated
• 100g frozen peas
• A small bunch of fresh parsley, finely chopped
• Salt and freshly ground black pepper, to taste

Crafting the Perfect Creamy White Chicken Rice Soup

Preparing this soup is a satisfying and straightforward experience. We have outlined the process in clear, manageable steps to help you transform a handful of simple ingredients into an exceptional bowl of comfort. Just follow our guide, and you will have a pot of deliciousness ready in no time.

Step 1: Building the Flavour Base

The secret to any outstanding soup lies in its flavour base, often referred to as a mirepoix. This aromatic combination of onion, carrots, and celery provides a foundational sweetness and depth that enriches the entire dish.

1. Heat the olive oil in a large pot or a Dutch oven set over a medium heat.
2. When the oil is warm, add the chopped onion, carrots, and celery. Gently sauté for 8–10 minutes, stirring now and then, until the vegetables are tender and the onion looks glassy. This step is crucial for developing a rich flavour, so don’t be tempted to rush it.
3. Stir in the minced garlic and continue to cook for one more minute until it becomes fragrant. Take care that the garlic doesn’t catch and burn, which could make it taste bitter.

Step 2: Cooking the Chicken and Rice

It’s now time to combine the main components and allow the flavours to meld beautifully. Poaching the chicken and cooking the rice directly in the pot ensures they absorb all the deliciousness from the stock and vegetables.

1. Pour the chicken stock into the pot and bring it to a gentle simmer. If you’re interested in elevating your soup even further, you can learn about making chicken stock from scratch for an unparalleled depth of flavour.
2. Gently lower the whole chicken breasts into the simmering stock. Season well with salt and pepper.
3. Add the rinsed rice and give it a good stir. Rinsing the rice beforehand washes away excess surface starch, which ensures the soup doesn’t become overly thick or gluey.
4. Put the lid on the pot, turn the heat down to low, and allow it to simmer for 20–25 minutes. The chicken should be cooked through, and the rice perfectly tender.

Step 3: Creating the Creamy Finish

This is the magical step where the soup is transformed from a simple broth into the rich and creamy meal we promised. The addition of cream and cheese lends a luxurious, velvety texture and a wonderfully savoury flavour.

1. Once cooked, carefully lift the chicken breasts out of the pot and set them on a board. Keep the soup at a gentle simmer over a low heat.
2. With two forks, shred the chicken into pieces. The meat will be very tender and should pull apart with ease.
3. Gently pour the double cream into the pot while stirring constantly. Next, add the grated mature cheddar, continuing to stir until it has fully melted into the soup. This is the key to achieving that perfect **cheesy chicken soup** texture.
4. Stir in the frozen peas and most of the chopped fresh parsley, keeping a little aside to use as a garnish.
5. Return the shredded chicken to the soup. Mix everything together and allow it to heat through for another 2-3 minutes.
6. Have a taste of the soup and adjust with more salt and pepper if you feel it’s needed.

Tips for Recipe Success

We want you to have a perfect result every single time you make this soup. Here are some of our favourite pointers to guarantee a delicious outcome.

Choosing the Right Rice

Although most long-grain white rices will work nicely, we find that basmati rice contributes a wonderfully fragrant flavour and a superb texture. It maintains its integrity well during cooking without releasing too much starch, which is why it features in many of our favourite **basmati rice recipes**. Just remember to give it a thorough rinse first!

Variations and Substitutions

This is an incredibly versatile recipe. Don’t hesitate to add other vegetables such as mushrooms, sweetcorn, or even some wilted spinach. If you enjoy our warming Slow Cooker Beef Stew, then you already know how much we value adaptable one-pot meals. You could also use leftover roast chicken; simply shred it and add it at the end with the cream and cheese to heat through.

Storage and Reheating

This soup stores very well in an airtight container in the fridge for up to three days. Be aware that the rice will continue to soak up the broth as it sits, causing the soup to thicken. When you’re ready to reheat it, you may wish to add a little extra chicken stock or water to loosen it to your preferred consistency. Warm it gently on the hob over a low heat, stirring every so often.

FAQ

Your New Favourite Comfort Meal

And there we have it—a straightforward yet elegant recipe for a Creamy White Chicken Rice Soup that we guarantee will warm you from the inside out. It’s so much more than a simple meal; it’s a comforting ritual that unites simple, wholesome ingredients to produce something truly special. It shares the classic appeal of a Homemade Chicken Noodle Soup but delivers it with a rich, creamy flourish that feels wonderfully indulgent.

We truly hope you make this recipe your own. Whether you follow our classic version to the letter or decide to add your own personal flair, this is a dish designed for sharing and savouring.

So, the next time you’re in need of a reliable, delicious, and deeply comforting dinner, we hope this recipe comes to mind. Why not give it a go this week? We would love for you to tell us how it turns out in the comments below. We always enjoy hearing about your experiences in the kitchen!

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Prep: 15 mins
Cook: 35 mins
Serves: 4

Ingredients

• 2 tbsp olive oil
• 1 large white onion, finely chopped
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 2 large chicken breasts (approx. 500g), boneless and skinless
• 1.5 litres good-quality chicken stock
• 150g long-grain white rice, rinsed
• 150ml double cream
• 100g mature cheddar cheese, grated
• 100g frozen peas
• A small bunch of fresh parsley, finely chopped
• Salt and freshly ground black pepper, to taste

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery and sauté for 8-10 minutes until tender. Stir in the minced garlic and cook for one more minute until fragrant.
2. Pour in the chicken stock and bring to a simmer. Add the chicken breasts, season with salt and pepper, then stir in the rinsed rice. Cover, reduce heat to low, and simmer for 20-25 minutes until the chicken is cooked through and the rice is tender.
3. Remove the chicken breasts from the pot and shred the meat using two forks. Set aside.
4. Stir the double cream and grated cheddar into the soup until the cheese has fully melted. Add the frozen peas, most of the chopped parsley, and the shredded chicken back to the pot.
5. Heat through for another 2-3 minutes. Taste and adjust seasoning with salt and pepper before serving.

Nutrition (per serving):
Calories: 725,
Carbs: 41g,
Protein: 52g,
Fat: 38g