Creamy Chicken Rice Soup

Healthier and delicious comfort bowl of soup. Dairy free. Featuring vegetables, rice, seasonings, beans, broth, and chicken.

Course Main Course, Soup
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Author The Little Momma


  • 2 whole carrots, chopped
  • 1 stalk celery, chopped
  • 1/2 onion, chopped
  • 1 heavy pinch salt
  • 1 heavy pinch pepper
  • 2 tbsps olive oil
  • 2 cloves garlic, minced
  • 3/4 cup rice (white, wild, brown or your favorite)
  • 6 cups broth (any kind will do)*
  • 1 1/2 tsps Italian Seasoning
  • 3/4 tsp garlic salt
  • 1 Tbsp corn starch
  • 1 15oz can white beans (cannellini or great northern beans), drained and rinsed
  • 1 1/2 cups shredded cooked chicken (rotisserie or leftover chicken works well)


  1. Heat a dutch oven or large pot to medium to medium high heat. 

  2. Add in olive oil, chopped carrots, celery, and onion. Cook until onions are transparent.

  3. Add in garlic and cook until fragrant. About 1-2 minutes.

  4. Add in Italian Seasoning, garlic salt, salt, and pepper and rice. Stir until everything is well combined.

  5. Add in broth. (Note: Some rices will require more liquid to cook so if you see that you need to add more broth or water, please do.) Bring to a boil.

  6. Reduce to a simmer and cook for 30 minutes or until rice is fully cooked. Stir occasionally. (Note: Some rices will need more time to cook. Ex: A wild rice blend can take almost 40 minutes to be fully cooked.)

  7. In a blender, add 1/2 cup soup liquid, white beans, and corn starch. Blend until smooth.

  8. Add shredded chicken. Pour blended bean and soup mixture into soup. Allow to cook for a few minutes. Season to taste.

  9. Serve and enjoy! 

Recipe Notes

*You may have to add more liquid depending on the type of rice you use. Check soup consistency when stirring. If it seems too thick add more broth.