Healthy Creamy Chicken and Rice Soup

Healthy Creamy Chicken and Rice Soup

I love soup. I really should make more of it. I find it to be so satisfying yet I never feel completely bloated after eating a nice big bowl. Not to mention it is really easy to make a delicious healthy soup with ingredients you probably already have in your refrigerator.  In fact most great soup recipes I bet came about from extra carrots, celery, onions, and whatever else grandma’s had lying around.

That is kind of how the idea for this Creamy Chicken and Rice soup came about. All the ingredients were in my fridge. I originally bought them for another recipe – don’t ask me what cause I can’t remember. All I know is about 4-5 days went by and I needed to use up the chicken or I would be kicking myself.

Typically, when I have chicken, carrots, and celery on hand I would make my mom’s chicken soup. Hers is the best and perfect when you are sick and need some mama comfort love. But I was not sick and wanted to try something different. So I decided to whip up a healthy version of creamy chicken and rice soup.


Besides the canned variety I can’t say I ever made a homemade version. But as with all the recipes I have made in the last 3 years – in my opinion – homemade is always better.  I did not follow a recipe per se but more so just use the ingredients I had available and took notes for all of you. I did get some creamy inspiration from the sausage and kale soup I made a couple weeks ago.

The end result was a flavorful, comforting, and satisfying soup. I really enjoyed this recipe and it was so simple to throw together. Now don’t be limited to the ingredients I have listed. If you have extra vegetables around and think they will lend well to the soup then toss them in.

Another soup tip I have been using lately is freezing portions ahead of time in muffin tins. I love doing this. After they are frozen just run the bottom under some hot water, pop them out, and store in a large freezer bag. When ready to eat take out the amount you need and warm up in microwave or on the stove. This is a great way to make ahead soup and I highly recommend it.


5.0 from 3 reviews
Healthy Creamy Chicken and Rice Soup
Prep time
Cook time
Total time
Serves: 10-12
  • 1 tablespoon olive oil
  • 1 – 1 ½ pounds boneless skinless chicken thighs
  • ½ cup white wine
  • 1 pound carrots, peeled and chopped
  • 1 small package celery, chopped
  • 1 large onion, chopped
  • 5 garlic cloves, peeled and chopped
  • 1 teaspoon dried thyme
  • 1 quart chicken stock
  • 2 cups of milk
  • 1½ - 2 cups cooked brown rice
  • ½ teaspoon of salt
  • grated romano cheese
  1. in a large soup pot heat olive oil over medium high heat. Add chicken thighs and brown on both sides, about 4-5 minutes each. You might have to cook the chicken in a couple batches because you don’t want to crowd the pot. Remove chicken and set aside.
  2. In the same pot add the wine to deglaze pan. Then add carrots, celery, onion, garlic, and thyme. Cook for about 5 minutes or until fragrant and they softened a bit. While the vegetables are cooking chop the chicken into bite size pieces.
  3. Add chopped chicken, rice, chicken stock, and milk into pot. Bring to a boil then let simmer for about 20 minutes. Add in the salt and pepper. Give it a taste. Add more salt and pepper if needed.
  4. Serve in bowls and grate parmesan cheese on top.
Make Ahead Instructions

This soup can be made completely ahead of time and frozen. You can freeze in larger container or freeze in muffin tins for portion control. After they are frozen pop them out and stick into freezer bag and into the freezer. Reheat in microwave or on stove.
Nutrition Information
Serving size: 1 cup Calories: 173 Fat: 4 Carbohydrates: 20 WW Points +: 4 Fiber: 3 Protein: 13

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  1. Colleen Hughes says:

    Hey….this looks great? One quick question, was your rice already cooked? I know my brown rice takes about 45 minutes to cook, so I am assuming yes, but just wanted to confirm this. Thanks!

  2. Laura Moore says:

    Are you fully cooking the chicken before hand or just browning it?

  3. Fyi I made this soup twice now. My entire family loves it. We toast some garlic bread to soak up the yummy soup w. Great job and always, thank you for sharing!

  4. This looks fantastic! Do you think I would be able to throw everything in a crock pot and it come out okay?

  5. I’m just wondering if there is a good substitute for the milk. This sounds wonderful – I’ve been looking for an easy rice soup recipe, and I think I found it! Thank you for sharing!

  6. DeeDee Perez says:

    I made this soup and my family loved it.

  7. I’ve made this recipe twice now and it is delicious! My little ones love it. It takes like eating comfort food but without the guilt. I haven’t tried freezing it yet because the leftovers get gobbled up quick. Great recipe!

  8. Mine didn’t turn out so good. The liquid looks like watered down milk. Is it because I used chicken brith and not stock? That was the only varient that was different. Thank you

  9. I made this soup tonight and everyone loved it. Sadly, there weren’t too many left overs with 4 adults. So delicious!


  1. […] portion control weapons out there. I have used my muffin tins, many times, to freeze portions of soups, steel cut oats, kale, among other things. In my opinion, muffin tins hold the perfect amount of […]

  2. […] your freezer instead and skip the can for a delicious and cheap lunch. Check out this post from Organize Yourself Skinny where she freezes her homemade healthy chicken and rice soup in muffin tins. Pair with a sandwich […]

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