This Creamy Chicken and Rice Soup is amazingly thick and luscious but made without any cream. Made using simple curry spices, it is healthy, satisfying, warms you on a chilly night and easy to make on the stovetop or in the instant pot!
We love soups - are all favorites around our place. Some of our favorites include Tomato Egg Drop Soup, Thai Curry Chicken Soup or Healthy Indian Spinach Soup
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Creamy Chicken and Rice Soup
The coziest and healthiest of all soup recipes you'll make this fall! It’s so simple, easy, thick, creamy, comes together really quickly, made without any dairy and the curry flavor is just perfect that you’ll find yourself reaching for it time and again.
Spicy seasonings slowly simmer with the thighs, carrot, grains and broth making every bite hearty and scrumptious. This is a favorite go-to dinner during busy fall and winter days. I like to serve it with some crusty rolls, breadsticks or grilled cheese sandwich.
While I love a totally made from scratch recipe with a whole bird, that's been simmered for hours, till the meat falls off the bone and the broth is amazingly delicious, busier days call for quick and easy soups that comes together in under 30 minutes. It is made by cooking thighs and rice in the broth which yields a beautiful savory, made from scratch flavor but in a fraction of the time.
It’s thicker and creamier than your traditional recipe, because the grains and vegetables are blended to make a rich, luxurious dish without having the need to add other thickening agents.
Why you’ll love this recipe?
- Quick and Easy - It is straightforward to make with minimal dishes using shortcuts so it ready in under 30 minutes.
- Cozy and Comforting - Make this when you or your someone is sick or on a cold chilly night.
- Balanced meal - It has it all! Protein, carbohydrates and vegetables are all cooked together, making it the ultimate one pot meal.
- No Dairy - There is no cream, milk, evaporated milk or even coconut milk used in this recipe.
- Gluten-Free - It is naturally gluten free since there are no thickening agents like flour.
BEST RICE TO USE
We used Basmati rice, however most types of rice like white, brown, wild, basmati or jasmine are all great! Even risotto variety will work here. Since brown and wild variety takes longer to cook, we suggest adding the meat after about 10 minutes of cooking time and then continuing to cook for an additional 15 minutes.
Can you put uncooked rice in soup?
Yes, it is perfect to add because it soaks up the delicious flavor from the broth and spices, making it extra tasty!
CAN I USE LEFTOVER RICE?
This is a one pot meal where all the ingredients are cooked together making it a simple and easy dish. However, if have you leftover cooked grains in the fridge, then simply make the recipe but leave out the rice. Add the grains at the end, let it warm through and then blend.
Can you cook rice and meat at the same time in an instant pot?
Yes! Both cook to perfection with the right amount of liquid so you do not need to cook them separately ahead of time. It also ensures that it absorbs all the yummy flavor. Make sure to have enough liquid, which is the key that they do not burn.
Do I have to keep rice from getting mushy?
DON'T BOTHER! This is a blended recipe, making it perfect when you accidentally overcook your grains.
CAN I FREEZE THIS DISH?
Absolutely! Generally, creamy soups aren't recommended for freezing since the dairy separates and the grains loose it's texture and may turn mushy upon freezing. BUT, this recipe calls for blending the grains and made without any dairy, making it a GREAT CANDIDATE FOR FREEZING!
HOW TO THICKEN?
Our favorite part of this recipe is that there is no need to use thickening agents like all purpose flour or cornstarch to thicken. The grains and carrots and blended along with the spicy broth, which adds natural thickness and creaminess.
WHAT CUT OF CHICKEN TO USE?
We have used boneless, skinless thighs which cooks up moist, juicy and tender, but breasts or tenderloins will work just as well. If you are using other types of cut like bone-in thighs, breasts or wings, then make sure that the skin is removed before adding into the broth.
Should you cook the rice separately?
No! Some recipes call for cooking them separately and adding at the end since it tends to absorb tremendous amount of broth and have a higher chance of being overcooked.
However, we love the idea of cooking the grains in the broth which makes a flavorful recipe as the grains tends to soak up all the deliciousness AND it is blended at the end, so you don't have to worry about overcooking.
INGREDIENTS
This chicken dish is wholesome and filling. Here is a list of things you need:
- Rice - White basmati or Jasmine variety is perfect.
- Chicken - We used boneless skinless thighs.
- Broth - 33% reduced sodium stock is perfect as you can adjust the salt.
- Oil - Olive or vegetable oil.
- Aromatics - Chopped onion and garlic.
- Vegetable - We used only carrots for the nutritive value, taste and mild sweetness.
- Seasonings - Basic Indian curry spices like ground coriander and cayenne.
TIP – If you reheat leftovers the next day, you may need more stock to thin the soup as the cooked grains will absorb some of the broth.
PRO TIPS FOR SUCCESS
- Chicken - Our preferred is boneless skinless thighs or breasts. If you use other cuts then please make sure to remove the skin before adding into the broth. This ensures that this recipe stays healthy without added fat.
- Broth - We used 33% reduced sodium stock, so feel free to adjust salt based on the type of stock used.
- Types of rice - White basmati or jasmine variety.
- Rinse rice - Make sure to rinse well and drain completely before adding into the broth.
- Spice level - Adjust cayenne based on your taste.
- Thickness - The will thicken as it cools. Simple mix in more stock to adjust consistency based on your liking.
- Blenders - A good quality immersion blender or Vitamix is perfect. If using the immersion blender, make sure to use a large pot, so that it doesn't splatter outside when blending leaving you a mess to clean up after. If using the Vitamix, make sure that it has cooled down for a few minutes before blending.
VARIATIONS
This recipe is delicious as is, but feel free to customize to suit your family's taste. Here are a few suggestions:
- Spinach - Stir in chopped baby spinach at the end along with the shredded chicken. It not adds a pretty look but also adds nutrition.
- Peas - Stir in frozen peas after blending and warm through, to make sure that it's thawed.
- Rice - Swipe white variety with brown or wild blend. Make sure to increase cooking time by 10 minutes.
- Seasonings - Not a fan of curry flavor? Skip coriander and cayenne in the recipe and replace with ground black pepper, Italian seasonings or ground thyme.
TOPPINGS
Although this is delicious served in a bowl, a few toppings make it look pretty and elevates the dish. We like to top with sliced jalapeños, chopped fresh cilantro, scallions or crisp croutons.
HOW TO MAKE?
(See recipe card below this post for ingredient quantities and full instructions)
- Saute - Cook chopped onion and garlic in some olive oil and then toast the curry spices.
- Simmer - Stir in thighs, rinsed grains, stock, chopped carrots and salt, cover and simmer until cooked.
- Shred - Remove the cooked meat onto a plate and shred into chunks using two large forks.
- Blend - Blend all remaining ingredients using an immersion blender until thick and creamy.
- Finish - Stir the shredded meat back into the post and ladle into bowls.
INSTANT POT METHOD
Instant pot is a perfect for making soups. Check out this Instant Pot Curry Cauliflower Soup or Instant Pot Tomato Basil Soup.
- Saute - Set instant pot to saute and let it heat up. Add oil and let it heat up for about one minute. Cook chopped onion and garlic until translucent and then toast curry spices.
- Pressure Cook - Cancel saute function, stir in thighs, rinsed grains, stock, chopped carrots and salt. Close lid, making sure that the valve is set to sealing position. Pressure cook for 10 minutes in normal pressure and open lid after 10 minutes of warm mode.
- Shred - Remove the cooked meat onto a plate and shred into chunks using two large forks.
- Blend - Blend all remaining ingredients using an immersion blender until thick and creamy.
- Finish - Stir the shredded meat back into the instant pot and ladle into bowls.
HOW TO SERVE?
This is delicious ladled into bowls and topped with sliced jalapeños and fresh cilantro as a main meal as it contains protein, carbs and vegetables all cooked together. However, other pairings that will be great served are:
- Parmesan bread bites
- Garlic bread grilled cheese
- Kale chips
- Air Fryer Corn
- Cream cheese stuffed mushrooms
HOW TO STORE LEFTOVERS?
If storing leftovers, mix in some more stock before refrigerating in sealed containers for 3 to 4 days. To reheat - reheat in microwave on on very low heat on the stove top, adding more stock or water to thin, if it looks too thick.
HOW TO FREEZE?
Store cooked and cooled leftovers (thinned with additional water or stock) in an airtight freezer-safe storage container in the freezer for up to 3 months. Thaw overnight in the refrigerator and then reheat in microwave.
FREQUENTLY ASKED QUESTIONS
Yes! This is naturally gluten free since there is no thickening agents like all purpose flour used in the recipe.
Sure can! Although we love the flavor infused by cooking the meat in spicy broth, leftover rotisserie chicken can be used in a pinch.
More Creamy Soup Recipes to try:
- Vegan Chickpea Soup
- Creamy Tomato Soup <--- made with Cashews
- Shrimp Soup
- Chicken and Mushroom Soup
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Creamy Chicken and Rice Soup (No Cream)
This Creamy Chicken and Rice Soup is amazingly thick and luscious but made without any cream. Made using simple curry spices, it is healthy, satisfying, warms you on a chilly night and easy to make on the stovetop or in the instant pot!
Ingredients
- 3 tablespoons olive oil
- 1 cup chopped onion
- 3 to 4 garlic cloves, chopped
- 2 teaspoons coriander powder
- ¼ teaspoon cayenne powder (or use less if you'd like)
- 2 (14.5 ounce) cans chicken stock (we used 33% reduced sodium)
- 2 carrots (medium to large), peeled and chopped
- ½ cup rice, rinsed and drained (basmati or jasmine)
- 2 to 3 boneless, skinless chicken thighs
- ½ to ¾ teaspoon salt
Items used
Instructions
- Heat olive oil in a large pot, over medium heat. When hot, saute chopped onion and garlic, for 3 to 5 minutes or until translucent.
- Stir in coriander and cayenne powders, cook stirring constantly for about one minute or the spices have toasted.
- Add all remaining ingredients ( stock, carrots, rice, chicken thighs and salt), bring to a boil, cover with a lid, reduce heat to low and cook for about 15 to 18 minutes or until the rice is tender and chicken is cooked through.
- Turn off heat and remove chicken thighs onto a plate and let it cool down until you blend the soup.
- Using an immersion blender, blend the soup, until thick and creamy. (If you don't have immersion blender, then let the soup cool down for a few minutes, transfer the contents into a vitamix and blend until creamy. Be careful when blending hot liquids in a blender).
- Let's shred the chicken - Using two large forks, shred the chicken thighs into big chunks and transfer back into the blended soup. (if the soup looks too thick , then stir in more stock to thin it down.
- Ladle into bowls and serve topped with chopped cilantro.
INSTANT POT METHOD
- Saute - Set instant pot to saute and let it heat up. Add oil and let it heat up for about one minute. Cook chopped onion and garlic until translucent and then toast curry spices.
- Pressure Cook - Cancel saute function, stir in thighs, rinsed grains, stock, chopped carrots and salt. Close lid, making sure that the valve is set to sealing position. Pressure cook for 10 minutes in normal pressure and open lid after 10 minutes of warm mode.
- Shred - Remove the cooked meat onto a plate and shred into chunks using two large forks.
- Blend - Blend all remaining ingredients using an immersion blender until thick and creamy.
- Finish - Stir the shredded meat back into the instant pot and ladle into bowls.
Notes
Chicken – Our preferred is boneless skinless thighs or breasts. If you use other cuts then please make sure to remove the skin before adding into the broth. This ensures that this recipe stays healthy without added fat.
Broth – We used 33% reduced sodium stock, so feel free to adjust salt based on the type of stock used.
Types of rice – White basmati or jasmine variety.
Rinse rice – Make sure to rinse well and drain completely before adding into the broth.
Spice level – Adjust cayenne based on your taste.
Thickness – The will thicken as it cools. Simple mix in more stock to adjust consistency based on your liking.
Blenders – A good quality immersion blender or Vitamix is perfect. If using the immersion blender, make sure to use a large pot, so that it doesn’t splatter outside when blending leaving you a mess to clean up after. If using the Vitamix, make sure that it has cooled down for a few minutes before blending.
Nutrition Information:
Yield: 5 Serving Size: 1Amount Per Serving: Calories: 268Total Fat: 15gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 85mgSodium: 587mgCarbohydrates: 15gFiber: 1gSugar: 4gProtein: 20g
am not a certified dietician or nutritionist. The information is a product of online calculator such as Nutrifox.com, although Kitchen at Hoskins attempts to provide accurate nutritional information, these figures should be considered estimates and not be construed as a guarantee. Varying factors such as product types or brands purchased, produce, and the way ingredients are processed change the nutritional information in any recipe. Furthermore, different online calculators provide different results depending on their fact algorithms. Under no circumstances will Kitchen at Hoskins be responsible for any loss or damage resulting for your reliance on the nutritional information. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for all decisions pertaining to your health and ensuring that any nutritional information provided is accurate.
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