How to Make Creamy Chicken and Rice Soup Easy | The Best One Pot Comfort Meal

There’s nothing cozier than a creamy chicken and rice soup on a cool fall day! 🍁 This no-fuss, all-flavor recipe is pure Southern comfort tender chicken thighs, garlic, carrots, celery, and a rich, creamy broth that warms you from the inside out.
Perfect for weeknights, meal prep, or when you just want something cozy and homemade without all the fuss.

💛 If you love Southern-style soups, casseroles, and comfort dishes, hit that subscribe button there’s plenty more where this came from!

📌 Jump in, grab a bowl, and let’s get cooking don’t forget to subscribe and hit the bell for more Southern comfort recipes.

Ingredients
1 ½ pounds boneless skinless chicken thighs
2 bulbs garlic, roasted and softened
2 tablespoons butter
1 tablespoon olive oil
1 medium onion, finely chopped
2 ribs celery, diced
2 carrots, diced
1 teaspoon Italian seasoning
Salt and pepper to taste
6 cups chicken broth
1 cup long grain white rice uncooked
1 cup heavy cream
½ cup grated Parmesan cheese or more
2 cups chopped kale, stems removed
Juice of half a lemon

Directions
Start by roasting two bulbs of garlic in the air fryer until the cloves are soft and golden. Squeeze the roasted garlic from the skins mix into a paste and set aside. In a large soup pot or Dutch oven, heat the olive oil over medium-high heat. Add the seasoned chicken thighs. Brown the chicken on both sides until golden, then remove and set aside. In the same pot, add the butter chopped onion, celery, and carrots. Cook for about five minutes until softened, then stir in the, roasted garlic, and Italian seasoning. Add a small splash of broth to loosen any browned bits from the bottom of the pot for extra flavor.
Pour in the remaining chicken broth and return the browned chicken thighs to the pot. Bring to a gentle boil, then reduce the heat, cover, and simmer for about 20 minutes or until the chicken is tender. Remove the chicken from the pot, Stir in the uncooked rice and continue cooking over medium-low heat for another 15 to 20 minutes, or until the rice is tender and the soup has slightly thickened.
Lower the heat and add the heavy cream, grated Parmesan cheese, shredded chicken, and chopped kale. Stir well until the cheese melts and the kale begins to wilt. Add a squeeze of lemon juice to brighten the flavor, then taste and adjust with salt and pepper if needed.
Serve hot with a sprinkle of extra Parmesan on top and a side of warm bread or cornbread. This creamy, garlicky Southern-style chicken and rice soup is comfort in a bowl simple, hearty, and full of cozy flavor! Blessings ❤️

🌟Check Out More Of My Recipes🌟

✨Cabbage casserole https://youtu.be/WE7RP3bCOoA?si=gyHevuxBHg1FFPEY

✨Chicken noodle casserole https://youtu.be/zq0SCZ-wPJM?si=hCysq1RQRdm8H_hD

✨Beef vegetable soup https://youtu.be/mhifhkE6MlU?si=zqSkuGe3c5mLm-2w

✨Slow cooker chili https://youtu.be/HWL-waMb_UQ?si=3XieFCVM5zQvBF7e

✨Beef Stew https://youtu.be/KhLLuR_egis?si=Zj-DumPueQUHtXwt

✨Cabbage soup https://youtu.be/lRH1F6IC1d0?si=RATmP83kIugTNgBP

Come on in. Come on in, y’all. Today, we’re making the kind of soup that just feels like home. Creamy, simple, one pot. And you know, I’ll show you how to put it all together. Be sure to thumbs up the video, leave your girl a comment, and subscribe for the deliciousness. Y’all know what this is. Take off. Here we go, y’all. Let’s get started and go over the ingredients. I’ll be using some boneless, skinless chicken thighs. We have our carrots, onion, celery, bay leaves. I’ll be adding in some kale. We have our rice, parmesan cheese, heavy cream, some butter, roasted garlic, some chicken broth, and a lemon. Full list of all ingredients will be down in the description box below. Let’s make it. So, to get started, let’s go ahead and roast up the garlic. Just cut the top part off to expose the garlic cloves. I’m going to just go ahead and drizzle with a touch of olive oil, some salt and pepper. You just see me doing one. I’ll be using two bulbs of garlic. So once you add on your olive oil, salt and pepper, you want to just go ahead and wrap it in the foil. Take it over to your air fry. I didn’t feel like turning on my oven. My air fryer preheating at 390°. Just want to let this cook for about 20 25 minutes or until your garlic is golden and soft. Once your garlic is ready and cooled to touch, you can go ahead and squeeze it out and just mix into a paste and set it aside. Now that we have that out the way, we can go ahead and work on our recipe. Start by first patting your chicken dry, both sides. We’re going to add on a touch of oil. Get your chicken nice and coated in the oil on each side. Adding on a touch of poultry magic seasoning, some roasted chicken seasoning, and some no salt, garlic, and herb. Some paprika, some Cajun seasonings, and go ahead and give everything a good mix. Now, to your pot, go ahead and add in some oil. Place down your chicken. We’re not going to cook this chicken all the way through. You just want to get it nice and brown on each side. Once your chicken is nice and brown, you can go ahead and remove it. Next, we’re going to add in a couple of tablespoons of butter. And the best thing about making dishes at home, you get to cater them to your liking. So, extra carrots and celery for me, please. Go in with your carrot, your onion, and your celery. Add in just a touch of salt and some black pepper. Go ahead and get this mixed. We’re just going to let these cook down for about 5 minutes. Be sure to scrape up those brown bits. That’s nothing but flavor, y’all. Nothing but flavor. Our veggies have cooked down for a moment. In with only half of the garlic paste that we made earlier. And give that a mix. It smells lovely. Going in with some Italian seasoning and two bay leaves. And then go ahead and pour in your chicken broth. Place back in your chicken. Add in any juices that accumulated. Adding in just a touch of Cajun seasoning. Give that a little slight little mix. Place the lid on. We’re going to let this cook until our chicken is done about 20 minutes. Now, once your chicken is done, you go ahead and remove it. Now go in with your one cup of rice. Go ahead and give that a mix. We’re going to keep this cooking until it’s tender, uncovered. And you want to make sure you come in and periodically give your rice a stir so that it doesn’t stick to the bottom. So, while our rice is cooking, we can go ahead and be shredding up our chicken. Just remember to come in and keep your rice stirred. Our rice is just about there. It’s been cooking out for about 12 minutes. like to go ahead and add in your kale if you’re using it. It’s optional or some spinach if you like spinach. Add in that heavy cream, the Parmesan cheese, the other half of your roasted garlic paste. Add back in your shredded chicken. Turn your heat to a simmer. And go ahead and give everything a good mix. Going to let this simmer for about 5 minutes. Once your soup is ready, I like to squeeze in a half a lemon. Give it some brightness. Get that a mix. Go ahead and taste and adjust your seasonings. Remove your bay leaves. And that’s it. And that’s all it is to it, y’all. My creamy roasted garlic parmesan chicken and rice soup. If you give this recipe a try, let me know down in the comments. I love to hear what y’all are cooking. And as always, thank y’all for watching. Be sure to thumbs up the video, leave your girl a comment, and subscribe for the deliciousness. Happy Sunday and y’all know the vibes.