There’s something about a warm bowl of cream of chicken soup with rice and roasted garlic that feels like a cozy hug on a rainy day. This isn’t your average canned version—this soup is hearty, rich, and layered with depth from slowly roasted garlic, tender chicken, and perfectly cooked rice that soaks up every bit of savory goodness. Whether you’re looking for chicken soup recipes to impress guests or just want something soothing after a long day, this is one of those creamy chicken soup recipes you’ll keep coming back to. Plus, it’s a great base if you're ever in need of a cream of chicken soup substitute for other dishes like casseroles or pot pies.
Cream of Chicken Soup with Rice and Roasted Garlic
Prep Time 20 minutes mins
Cook Time 40 minutes mins
Total Time 1 hour hr
Course Main Course, Soup
Cuisine American, European, French, Italian
Large soup pot or Dutch oven A sturdy pot with even heat distribution is essential for building flavor.
Baking dish or foil packet For roasting the garlic.
Sharp knife and cutting board For prepping the vegetables and meat.
Wooden spoon or silicone spatula Helps prevent scratching if you're using non-stick or enameled cookware.
Whisk Necessary for making a smooth roux with flour and fat.
Measuring cups and spoons Accuracy counts, especially with the thickening agents.
Ladle For easy serving.
For the Soup Base
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 medium yellow onion diced
- 3 stalks celery diced
- 2 medium carrots peeled and diced
- 1 head of garlic roasted — instructions below
- 1/4 cup all-purpose flour
- 4 cups chicken broth low sodium preferred
- 1 cup milk whole or 2%
- 1/2 cup heavy cream
- Salt and pepper to taste
- 1/2 teaspoon dried thyme
- 1/4 teaspoon smoked paprika
- 1 bay leaf
For the Chicken and Rice
- 2 boneless skinless chicken breasts (or thighs if preferred), cooked and shredded
- 1 cup cooked long grain white rice or brown rice for a heartier option
Optional Toppings
- Fresh parsley chopped
- Cracked black pepper
- Extra drizzle of cream
Roast the Garlic
Preheat your oven to 400°F (200°C). Slice the top off a whole head of garlic, drizzle with olive oil, wrap in foil, and roast for 30–35 minutes until soft and golden. Let it cool, then squeeze the cloves out like soft butter. This roasted garlic adds a nutty sweetness that deepens the flavor of the soup.
Sauté the Aromatics
Heat olive oil and butter in your soup pot over medium heat. Add diced onion, carrots, and celery. Cook for about 8–10 minutes until soft and translucent. This trio—known as mirepoix—is the flavorful foundation of many chicken soup ideas.
Add the Flour
Sprinkle in the flour and whisk constantly for 2 minutes. This creates a roux, which helps thicken the soup and give it that luxurious, creamy texture.
Build the Base
Slowly pour in the chicken broth while whisking to avoid lumps. Add milk and cream, then stir in thyme, smoked paprika, bay leaf, salt, and pepper. Add the roasted garlic by mashing it directly into the pot—don’t skip this step; it’s what sets this soup apart.
Simmer
Let the mixture simmer gently for 10–15 minutes, allowing the flavors to meld and the soup to thicken slightly. Stir occasionally to avoid sticking at the bottom.
Add Chicken and Rice
Stir in the shredded cooked chicken and cooked rice. Let it simmer another 10 minutes. The rice will absorb some of the liquid, making the soup even more filling and hearty.
Taste and Finish
Taste and adjust seasoning as needed. Remove the bay leaf. If you like a silkier texture, use an immersion blender to partially blend the soup before adding the chicken and rice. Otherwise, keep it rustic and chunky.
Serve
Ladle into bowls, top with a drizzle of cream, fresh parsley, and cracked black pepper. Serve hot.
Pairings
Bread
A warm, crusty sourdough or garlic bread is perfect for dipping. If you want to level up, try a grilled cheese on the side—it’s indulgent, yes, but pairs incredibly well with the savory creaminess of this soup.
Salad
Go for a simple arugula and shaved Parmesan salad with lemon vinaigrette. The brightness cuts through the richness of the soup beautifully.
Drink
A crisp white wine like Sauvignon Blanc or a light beer works wonders. If you're going non-alcoholic, try iced tea with lemon or a sparkling water with lime.
Dessert
Something light and citrusy, like lemon bars or orange sorbet, balances out the richness of the main course.
FAQs
1. Can I use chicken thighs instead of breasts?
Absolutely. While this recipe uses boneless, skinless chicken breasts for a leaner finish, chicken thighs offer more flavor and tenderness. They’re perfect for this soup and work especially well if you’re going for a deeper, richer taste.
2. What kind of rice is best for this recipe?
Long grain white rice is the go-to for this recipe. It holds up well and doesn't get mushy. That said, brown rice or wild rice also work if you're after more texture and a nuttier flavor.
3. Is this a good recipe for meal prep?
Definitely. In fact, this soup tastes even better the next day. Store it in an airtight container in the fridge for up to 4 days, or freeze in portions for up to 3 months. Add a splash of broth or milk when reheating to loosen it up.
4. Can I make this dairy-free?
Yes, you can substitute the milk and cream with full-fat coconut milk or any unsweetened non-dairy milk, though the flavor will change slightly. The roux will still help keep things thick and creamy.
5. What if I don’t have cream of chicken soup?
No worries—you don’t need the canned stuff here. This recipe essentially functions as a homemade cream of chicken soup easy method. If you're looking for a cream of chicken soup substitute, this will serve both as a delicious meal and as a base for baked chicken with cream of chicken soup dishes or casseroles.
