Soups & Stews
This Campbell’s creamy chicken and rice soup recipe delivers that nostalgic, velvety texture without a single lump—just like the canned version, but made from scratch. The secret lies in properly cooked rice and a smooth, creamy base that blends seamlessly into the broth.
I’ve perfected this version over years of testing, ensuring every spoonful is rich, comforting, and foolproof.
What sets this recipe apart is the balance of ingredients: tender chicken, fluffy rice, and a creamy sauce that coats every bite without overpowering the classic flavors. The slow simmering process develops deep, savory notes, while the optional blending step guarantees that signature smoothness.
Whether you're craving a quick weeknight meal or a cozy family dinner, this soup delivers restaurant-quality results in just 45 minutes.
Ingredients for campbell's creamy chicken and rice soup
Fifteen simple ingredients transform into velvety, lump-free soup with restaurant-quality depth.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 1 ½ lb | Cut into bite-sized pieces |
| Long-Grain White Rice 🍚 | ¾ cup | Uncooked, dry measure |
| Chicken Broth 💧 | 4 cups | Low-sodium preferred |
| Heavy Cream 🥛 | ½ cup | Full-fat for richness |
| Milk 🥛 | ½ cup | Whole milk preferred |
| Yellow Onion 🧅 | 1 medium | Diced, about 1 cup |
| Carrots 🥕 | 2 medium | Peeled, chopped into 1/4-inch pieces |
| Celery Stalks 🧅 | 2 whole | Diced, about 1/2 cup |
| Garlic Cloves 🧄 | 3 cloves | Minced, about 1 tbsp |
| Butter 🧈 | 2 tbsp | Unsalted, for sautéing |
| All-Purpose Flour 🌾 | 1 ½ tbsp | For thickening |
| Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Dried Thyme 🌿 | ½ tsp | Or 1 tsp fresh |
| Parsley 🌿 | 2 tbsp | Chopped, for garnish |
The chicken breast is key—bone-in thighs add more flavor but cook slower. Costco or Trader Joe's have great pre-cut options if you're short on time. For the rice, long-grain white is ideal—it stays firm during simmering. The carrots and celery should be fresh, with vibrant color (no rubbery stems). If using frozen, thaw and drain well. The butter matters here—unsalted ensures you control the seasoning.
No heavy cream? Coconut milk works in a pinch, though texture will differ slightly. Running low on chicken broth? Vegetable broth plus 1 tsp chicken bouillon gets you close. The flour is for thickening—if you prefer a lighter texture, reduce by 0.5 tbsp. For extra richness, add 1 tbsp of Greek yogurt at the end. The thyme can be fresh or dried, but dried is more concentrated—use half the amount if fresh. Pre-chopped veggies save time, but freshly diced adds better flavor.
This soup tastes even better the next day—3-4 days in the fridge, 3 months frozen. For freezing, cool completely first. The rice can get mushy if reheated too long, so reheat gently on low heat or microwave with a splash of broth. Garnish with parsley right before serving—it brightens the dish. Portion into containers for easy lunches, or double the batch for a crowd.
Why You'll Love This Recipe
- One-Pot Wonder: I swear by this for days I can’t be bothered to wash dishes. Simmer chicken, rice, and broth in one pot, then stir in the cream and milk at the end—no extra bowls, no fuss. The rice even cooks perfectly without sticking.
- Velvet Smooth Magic: That creamy finish from heavy cream and milk? It’s the kind of rich, velvety texture that makes you forget it’s just soup. The chicken shreds easily, and the broth soaks up all the flavor—no bland aftertaste here.
- Lunchbox Hero: Between us, this is my go-to for meal prep. The rice stays firm, the chicken stays tender, and it reheats like a dream. Pack it cold for work or warm it up for dinner—it’s always a hit (even with my picky kid).
- Budget Comfort: Chicken breast and rice stretch further than you’d think, especially with broth as the base. I’ve fed four people for under $10, and the leftovers? Just as good the next day. Honestly, it’s my secret for stretching groceries without sacrificing taste.
Step-by-step instructions for creamy chicken and rice soup
Here's the method to achieve that signature Campbell's-inspired creaminess without lumps or separation.
Sauté the Vegetable Base
Melt the 2 tablespoons butter in a large pot over medium heat. Add the 1 medium yellow onion, 2 medium carrots, and 2 whole celery stalks, all chopped as specified. Cook for 5-6 minutes until the vegetables soften and the onion becomes translucent.
Add the 3 cloves minced garlic and 0.5 teaspoon dried thyme, cooking for an additional 30 seconds until fragrant. This aromatic base forms the flavor foundation for your soup. Don't let the garlic burn—it should perfume the kitchen but remain pale gold in color.
Cook the Chicken Thoroughly
Push the vegetables to one side of the pot and add the 1.5 lb boneless, skinless chicken breast cut into bite-sized pieces. Cook for 6-8 minutes until the chicken is no longer pink in the center and the pieces are fully opaque. This ensures tender, fully cooked chicken that won't dry out later.
Real talk: The chicken should release easily from the pan when pierced with a fork. If it sticks, add a splash of chicken broth to deglaze and scrape up any browned bits from the bottom—these contain concentrated flavor.
Build the Creamy Base
Sprinkle the 1.5 tablespoons all-purpose flour over the chicken and vegetables, stirring for 1-2 minutes until the flour is fully incorporated and the mixture turns slightly opaque. This creates a roux that will thicken your soup beautifully.
Gradually pour in the 4 cups chicken broth, stirring constantly to prevent lumps from forming. Bring to a gentle boil, then reduce heat to medium-low and simmer for 10 minutes until the mixture thickens slightly. This step transforms your basic broth into a velvety foundation.
Incorporate Rice and Dairy
Add the 0.75 cup long-grain white rice and cook for 15-18 minutes on medium-low heat, stirring occasionally, until the rice is tender but still has a slight bite. The rice should absorb most of the liquid but remain distinct—this prevents a mushy texture.
Stir in the 0.5 cup heavy cream and 0.5 cup milk, then add the 1.5 teaspoons salt and 0.5 teaspoon black pepper. Simmer for another 5 minutes—this is where the magic happens. The dairy will blend smoothly into the broth, creating that signature creamy texture without curdling if you maintain gentle heat.
Finish and Garnish
Remove from heat and let the soup rest for 5 minutes to allow flavors to meld. Taste and adjust seasoning if needed—this is your final opportunity to perfect the balance. The soup should be rich, creamy, and properly seasoned with each ingredient contributing to the flavor profile.
Ladle into bowls and garnish with 2 tablespoons chopped parsley. Serve immediately while hot, as the creaminess is best enjoyed fresh. Each spoonful should deliver that comforting, velvety texture that defines this classic soup.
Pro Tips For Making Campbell'S Creamy Chicken And Rice Soup
- Simmer Chicken Low and Slow: Chicken breast turns rubbery when it overcooks—this soup isn’t the place for fast searing. Once your chicken reaches 165°F (about 16-18 minutes in simmering broth), pull it out immediately and let it rest. I used to leave it in too long, and the texture suffered. Trust the thermometer, not the recipe’s vague "cooked through" advice.
- Toast the Rice First: Skip the raw rice dump, or you’ll end up with mushy grains. Dry toast your long-grain rice in the pot with a little butter or oil for 2-3 minutes until fragrant—this step locks in texture. I learned this the hard way after serving soup where the rice dissolved into the broth like sad oatmeal.
- Temper the Cream: Heavy cream and milk straight into hot soup? That’s a fast track to curdling. Warm your dairy in a separate bowl over simmering water (or microwave in 20-second bursts) until it’s just steaming—about 110°F. This keeps the soup velvety, not lumpy. (Yes, even if you’re impatient like me.)
- Season Broth Early: Campbell’s broth is decent but bland—boost flavor by adding salt, pepper, and a pinch of garlic powder before you even add the chicken. The seasoning will meld into the broth as it simmers, giving you depth without tasting like you’re seasoning at the end. I used to wait, and the soup always felt flat.
Serving suggestions for campbell's creamy chicken and rice soup
Classic Bread Pairings
Warm, crusty bread is the perfect companion to this creamy soup. I reach for a baguette or sourdough loaf from my local bakery—Breads Bakery has my favorite—because the crispy crust soaks up the rich broth beautifully.
For a lighter option, warm dinner rolls work wonders, especially if you brush them with garlic butter before serving. 🥖
Green Salad Contrast
A simple arugula salad with lemon vinaigrette cuts through the soup's richness while adding freshness. Toss 4 cups baby arugula with 2 tbsp extra-virgin olive oil, 1 tbsp fresh lemon juice, and a pinch of sea salt.
Top with ¼ cup shaved Parmesan for a salty contrast that balances the creamy soup perfectly.
Crunchy Additions
For texture lovers, add toasted croutons or crispy fried shallots to the soup just before serving. I make croutons by cubing 1 cup day-old baguette, tossing with 1 tbsp olive oil, and baking at 375°F for 8-10 minutes until golden.
A sprinkle of crushed black pepper on top adds an extra layer of flavor that makes every bite exciting. 🌟
Cheesy Upgrade
If you love extra richness, stir in ½ cup shredded sharp cheddar or Gruyère during the final 5 minutes of simmering. The cheese melts smoothly into the creamy broth, creating a decadent texture.
For a lighter option, top individual bowls with crumbled feta or goat cheese right before serving—it adds a tangy brightness that complements the soup's warmth.
Herb Garnishes
Fresh herbs elevate this soup to restaurant-quality. Beyond parsley, try chopped chives or thyme sprigs for a fragrant finish.
I also love adding a few drops of hot sauce or sriracha for guests who crave heat—just ½ tsp per bowl is enough to spice things up without overwhelming the creamy base. 🌿
Beverage Pairings
This soup pairs beautifully with sparkling water with lemon for a refreshing contrast or a light white wine like Sauvignon Blanc for a more sophisticated touch.
For beer lovers, a crisp lager or wheat beer cleanses the palate between bites. Avoid heavy reds—they can overpower the delicate creaminess of the soup.
Nutrition facts
Frequently asked questions
Why does my homemade version taste different from Campbell's canned soup?
Fresh ingredients and cooking methods create subtle differences! The canned version uses preservatives and pre-cooked ingredients, while homemade soup has deeper, more complex flavors from fresh vegetables, real chicken, and slow simmering. For closer results, try adding 1 teaspoon chicken bouillon powder or a pinch of MSG to enhance umami depth.
Can I make this soup without heavy cream?
For a lighter version, substitute with ½ cup evaporated milk or ½ cup coconut milk (though texture will be slightly different). Another option is ¼ cup Greek yogurt stirred in at the end for tangy creaminess. The soup will still be delicious—just adjust seasoning as needed.
How do I prevent the rice from getting mushy?
Use long-grain white rice and cook it just until tender (15-18 minutes on low heat). Avoid over-stirring and keep the heat at medium-low to prevent breaking the grains. For extra insurance, rinse the rice before cooking to remove excess starch.
Can I make this soup in an Instant Pot?
Yes! Sauté the veggies and chicken as directed, then add broth, rice, and flour. Seal the lid and cook on high pressure for 5 minutes. Quick-release the pressure, stir in dairy, and let it sit for 5 minutes before serving. The Instant Pot version cooks in 20 minutes total—perfect for busy weeknights!
What's the best way to reheat leftovers?
Reheat gently on the stovetop over low heat with a splash of chicken broth to restore creaminess. Avoid microwaving—it can make the soup watery. For best texture, reheat only until hot (2-3 minutes) and serve immediately. Store leftovers in the fridge for 3-4 days or freeze for up to 3 months.