Some days, a bowl of hot, creamy, comforting soup is all you need to make everything right in the world. Chicken soup has a way of seeping right into your soul when you let it.
I have been making this creamy chicken and rice soup recipe for a few years now and it never disappoints. It’s super simple to make, creamy, satisfying, and macro-friendly – what more could you want?
If you’re looking for a feel-good bowl of comfort to soothe your soul this fall and winter, this is the best creamy chicken and rice soup recipe out there.
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5 Reasons You Will Love This Macro Friendly Creamy Chicken and Rice Soup Recipe
I get it, there are a lot of great chicken and rice soup recipes out there, so how can I claim mine to be the best? Here are 5 reasons why:
1. It’s delicious
I have to start with the taste because who wants to eat something that isn’t yummy? This soup has just enough salt and flavor without being over the top. Subtle is the name of the game here – you still get to enjoy the full flavors of the chicken, rice, and each vegetable.
2. It’s simple
There are only a handful of ingredients required to make this recipe and there’s really no way to mess it up.
3. It’s creamy
I don’t know about you, but creamy soup is much more heartwarming and satisfying than traditional broth-based soups. Am I right?
4. It’s macro-friendly
If you’re following a macro diet, counting calories, or simply watching what you eat for your health, you’ll be delighted to know that this creamy chicken and rice soup is very macro-friendly meaning it’s high in protein and lower in fats and carbs.
5. It’s even better the next day
After a day of sitting in your refrigerator, this soup gets even thicker and creamier. Plus, the flavors have a bit more time to marinate together, making this the perfect meal to make and eat multiple times during the week.
What Ingredients Will You Need?
On to the brass tacks – what ingredients do you need to grab to make this?
Cooked chicken – I recommend grabbing a rotisserie chicken because it has great flavor and is super easy, but you can use any kind of cooked chicken you have access to.
Chicken broth – I used 50% less sodium
Cream soup base – I highly recommend using this one from LeGrout it’s a little pricey, but will last you a long time. You can sub in any other cream soup base you might find at your grocery store or use regular flour to thicken your soup.
Frozen veggies – I like to grab a bag of mixed veggies that has carrots, peas, beans, etc.
Box of rice mix – I like to use a seasoned box of rice like Uncle Ben’s Long Grain & Wild Rice.
Chicken bouillon – You can use cubes, packets, or a jar. I usually go sodium-free and recommend this option.
How to Make
To make the best creamy chicken and rice soup, all you need to do is follow a few simple steps and give it a little time!
Step 1
Add chicken broth and cream soup base to a Dutch oven or soup pot over high heat. Whisk in the cream soup base until fully incorporated.
Step 2
Add in the chicken bouillon, chicken, rice, and half of the rice seasoning packet. Whisk together until well combined.
Step 3
Let the soup come to a boil, then reduce the heat and let simmer for about 20 minutes, or until the rice is tender.
Step 4
Add in the bag of frozen vegetables during the last 7-10 minutes of cooking so it can get tender.
What to Serve It With
On its own, this soup is very satisfying, but I also enjoy serving it with a hearty slice of homemade crusty bread or a side salad. If you’re trying to keep it macro-friendly, a side salad with a light dressing or a greek yogurt-based dressing like this one from Bolthouse Farms will help you stay on track for the day.
How to Store Leftovers
This recipe makes a hearty batch, so you can count on at least a day or two of leftovers, depending on how many people are eating your creamy chicken and rice soup.
All leftovers can be stored in an airtight container in the fridge for up to 4 days. Bear in mind that the longer it’s in there, the more the rice will soak up the broth and the thicker it will get. I love that! But the result is that your soup turns more into a casserole.
To reheat and enjoy as a leftover meal, pop a bowl into the microwave for a minute or two, or you can warm it up on the stovetop. If you want to thin out your creamy soup a bit, feel free to add a little more chicken broth or water to it.
What Are the Macros & Calories Per Serving?
As always, the following macros and calorie breakdown are a rough estimate and your specific macros will depend on what ingredients you use.
- Calories: 338
- Protein: 28g
- Carbs: 31g
- Fats: 11g
Final Thoughts: Hot, Creamy Chicken Soup for the Soul Without the Guilt!
When you’re craving something hot, steamy, creamy, and altogether delicious, this creamy chicken and rice soup is the best way to go. I make this at least once a month during the colder season and my family enjoys it for a few days at a time!
Healthy Chicken and Rice Soup Recipe
Equipment
- 1 Large Pot I use Caraway
- 1 Mixing spoon
Ingredients
- Cooked chicken I recommend grabbing a rotisserie chicken because it has great flavor and is super easy, but you can use any kind of cooked chicken you have access to.
- Chicken broth I used 50% less sodium
- Cream soup base I highly recommend using LeGrout it’s a little pricey, but will last you a long time. You can sub in any other cream soup base you might find at your grocery store or use regular flour to thicken your soup.
- Frozen veggies I like to grab a bag of mixed veggies that has carrots, peas, beans, etc.
- Box of rice mix I like to use a seasoned box of rice like Uncle Ben’s Long Grain & Wild Rice.
- Chicken bouillon You can use cubes, packets, or a jar. I usually go sodium-free
Instructions
- Add chicken broth and cream soup base to a Dutch oven or soup pot over high heat. Whisk in the cream soup base until fully incorporated.
- Add in the chicken bouillon, chicken, rice, and half of the rice seasoning packet. Whisk together until well combined.
- Let the soup come to a boil, then reduce the heat and let simmer for about 20 minutes, or until the rice is tender.
- Add in the bag of frozen vegetables during the last 7-10 minutes of cooking so it can get tender.
