Delicious Healthy Creamy Chicken and Rice Soup made with all gluten-free, dairy-free ingredients. Truly such a cozy, comforting and healthy soup recipe to make that the whole family will love.1

If you’ve been craving the ultimate cozy bowl of comfort food, this healthy creamy chicken and rice soup is it. It’s hearty, nourishing, and made with simple ingredients you probably already have in your kitchen. Think tender chicken, fluffy basmati rice, lots of veggies, and a creamy broth that feels indulgent but is made with better-for-you ingredients.

This recipe has quickly become a family favorite in our house. It checks all the boxes:

  • Kid-approved

  • Cozy and filling

  • Naturally gluten-free (since we’re using basmati rice)

  • Dairy-free friendly (thanks to non-dairy milk and almond flour for creaminess)

It’s one of those soups that feels like a hug in a bowl—perfect for chilly nights, meal prep, or anytime you need a nourishing dinner that everyone will love.

Why You’ll Love This Healthy Creamy Chicken and Rice Soup

  • One pot meal – Everything cooks together, which means fewer dishes (always a win!).

  • Nutritious and hearty – Chicken brings lean protein, rice gives satisfying carbs, and the veggies add fiber and vitamins.

  • Family friendly – Even picky eaters love this soup. Ezra and the boys devour it every time I make it.

  • Customizable – You can swap basmati rice for another grain, use your favorite non-dairy milk, or toss in extra veggies you have on hand.

  • Make-ahead friendly – Soup always tastes even better the next day, and this one reheats beautifully.

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Ingredients You’ll Need

Here’s everything you’ll need to make this creamy chicken and rice soup:

  • Chicken breasts – Lean protein that cooks quickly and shreds nicely in the soup. You can also use chicken thighs if you prefer.

  • Olive or avocado oil – For sautéing and building flavor.

  • Onion, celery, and carrots – The classic soup veggie trio, aka mirepoix. These add natural sweetness and depth to the broth.

  • Garlic – Because garlic makes everything better.

  • Bay leaf + oregano – Simple seasonings that add warmth and flavor without overpowering.

  • Salt + black pepper – Always to taste, but don’t skimp. Rice absorbs a lot of flavor, so you’ll likely need more than you think.

  • Basmati rice – Naturally gluten-free and cooks faster than other long-grain rice. Fluffy and tender in soups.

  • Chicken bone broth – Adds extra protein and richness to the soup base.

  • Filtered water – Balances the broth and keeps the flavor from being too strong.

  • Unsweetened non-dairy milk – Almond, oat, or coconut milk all work to make the soup creamy without heavy cream.

  • Almond flour – My favorite trick for thickening soups naturally without using regular flour. It blends in seamlessly and keeps the soup grain-free.

  • Fresh parsley – For garnish and a little brightness before serving.

  • Crackers – I love serving this with grain-free crackers for crunch on the side.

How to Make Healthy Creamy Chicken and Rice Soup

This recipe is super straightforward, but I’ll walk you through the steps with a few tips to make sure it turns out perfect every time.

Step 1: Cook the chicken and veggies

In a large pot, heat oil over medium-high heat. Add the diced chicken, onion, celery, carrots, garlic, bay leaf, oregano, salt, and pepper. Cook for 8–10 minutes, stirring occasionally, until the chicken is lightly golden on the outside.

Tip: The chicken doesn’t need to be fully cooked through at this stage—it will finish cooking in the broth.

Step 2: Add liquids and rice

Pour in the chicken bone broth and water. Bring everything to a boil. Add the rinsed basmati rice, reduce to a gentle simmer, cover, and cook for 15–20 minutes, or until the rice is tender. Stir occasionally so the rice doesn’t stick.

Step 3: Make it creamy

In a small bowl, whisk the almond flour into the non-dairy milk until smooth. Slowly stir this mixture into the soup and let it simmer for another 5 minutes. The soup will thicken slightly and take on a creamy texture.

Tip: If you want your soup thicker, add an extra tablespoon of almond flour whisked into a splash of milk before stirring in.

Step 4: Taste and finish

Taste the soup and adjust seasonings as needed. Depending on your broth, you may need another pinch of salt. Remove the bay leaf, then garnish with parsley and serve hot with crackers on the side.

Recipe Tips and Tricks

  • Rinse the rice well. This removes excess starch and keeps the soup from turning gummy.

  • Make it richer. If you’re not dairy-free, you can use whole milk or even half-and-half for extra creaminess.

  • Use leftover chicken. If you already have cooked chicken, just sauté the veggies, then add the chicken in Step 2 with the broth.

  • Add greens. A handful of spinach or kale stirred in at the end is a great way to sneak in more veggies.

  • Batch cook. Double the recipe and freeze half—you’ll thank yourself on a busy night.

Storage and Freezing

One of my favorite things about this healthy creamy chicken and rice soup is how well it stores:

  • Fridge: Keep in an airtight container for up to 4 days. The rice will continue to absorb liquid, so you may need to add a splash of broth or water when reheating.

  • Freezer: Freeze in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat on the stove. Again, add extra broth or water as needed.

Variations

  • Swap the rice: Quinoa, wild rice, or even small gluten-free pasta can work instead of basmati rice.

  • Go veggie-heavy: Add mushrooms, zucchini, or peas for extra bulk and nutrition.

  • Spice it up: A pinch of red pepper flakes or smoked paprika adds a little heat and depth.

  • Make it lemony: Squeeze fresh lemon juice into the pot before serving for a bright twist.

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Why This Soup Is Actually Healthy

A lot of creamy chicken soups are loaded with heavy cream, butter, or refined flour for thickening. This recipe keeps things lighter and nutrient-dense without sacrificing flavor.

  • Protein-packed: Between the chicken and bone broth, each serving has a solid amount of protein to keep you satisfied.

  • Wholesome carbs: Basmati rice is naturally gluten-free and provides energy without weighing you down.

  • Veggie-loaded: Carrots, celery, and onion add fiber and vitamins.

  • Clean ingredients: Using olive oil, almond flour, and non-dairy milk keeps this soup both creamy and nourishing.

It’s the kind of meal that feels indulgent but is secretly packed with nutrients—a win-win in my book.

What to Serve with Healthy Creamy Chicken and Rice Soup

This soup is a complete meal on its own, but if you want to round it out, here are some pairing ideas:

  • Grain-free crackers or sourdough bread for dipping

  • A simple side salad with lemon vinaigrette

  • Roasted veggies like Brussels sprouts or broccoli

  • A little cheese plate if you want to make dinner extra cozy

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Reader FAQs

Can I use brown rice instead of basmati?
Yes, but it takes longer to cook—closer to 35–40 minutes. You may need to add extra broth if the soup gets too thick.

Can I make this in a slow cooker?
Definitely! Add all the ingredients except the almond flour + milk to your slow cooker and cook on low for 6–7 hours or high for 3–4 hours. Stir in the milk/flour mixture at the end and cook another 15 minutes.

What if I don’t have almond flour?
You can use cassava flour or arrowroot starch as a thickener instead. Just whisk it into the milk before adding to the soup.

Can I use rotisserie chicken?
Yes! Shred the chicken and add it after the rice is cooked—just heat through before serving.

Why This Will Be Your New Go-To Chicken Soup

There’s a reason this healthy creamy chicken and rice soup has become such a staple for us. It’s warm, comforting, and satisfying without being heavy. I love how versatile it is—you can keep it simple with chicken and rice, or bulk it up with whatever veggies or greens you have in the fridge.

It’s also one of those meals that everyone around the table loves, from toddlers to adults. When Ezra asks for seconds, I know it’s a winner.

So the next time you need a nourishing meal that comes together in one pot and makes the whole kitchen smell amazing, give this soup a try. I have a feeling it will become one of your go-to recipes too.

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A few of my other favorite healthy and cozy dinner recipes: 

The Easiest No-Boil Baked Pasta Recipe (gluten-free)

5-ingredient Creamy Squash Pasta (vegan + gluten-free)

Healthy Chili Peanut Noodles with Crispy Sesame Tofu

Chili Cornbread Pot Pies

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Delicious Paleo Creamy Chicken and “Rice” Soup

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5 from 6 reviews

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  • Prep Time: 5 mins
  • Cook Time: 35 mins
  • Total Time: 40 mins

Yield: serves 4-6 1x

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts, diced and uncooked
  • 2 tablespoons olive oil or avocado oil
  • 1 onion, diced
  • 4 large celery stalks, diced
  • 3 large carrots, peeled and diced
  • 3 garlic cloves, minced
  • 1 whole bay leaf
  • 1 teaspoon dried oregano
  • 1/2 teaspoon black pepper
  • Sea salt to taste
  • 1 cup uncooked basmati rice
  • 4 cups chicken bone broth or stock
  • 2 cups filtered water
  • 2 cups unsweetened non-dairy milk (coconut, almond, anything!)
  • 1/4 cup almond flour
  • Parsley to garnish and crackers or bread for serving

Instructions

  1. In a large pot, heat the oil over medium/high heat. Add the chicken, onion, celery, carrots, garlic, bay leaf, oregano, pepper, and salt. Cook for about 8–10 minutes, stirring occasionally, until the chicken is lightly golden on the outside.
  2. Pour in the bone broth and water. Bring to a boil.
  3. Stir in the rinsed basmati rice. Lower heat to a gentle simmer, cover, and cook for 15–20 minutes, or until the rice is tender and the chicken is fully cooked through. Stir occasionally to prevent rice from sticking to the bottom.
  4. In a small bowl, whisk the almond flour into the non-dairy milk until smooth (this prevents clumping). Stir this mixture into the soup and simmer another 5 minutes, until slightly creamy and thickened.
  5. Taste and adjust seasonings as needed (add more salt or pepper).
  6. Remove the bay leaf, ladle soup into bowls, and garnish with fresh parsley. Serve hot with crackers.

Notes

*Store leftovers in fridge for 5 days or you can freeze the soup for 2 months

**I haven’t tested this in a crockpot or instant pot but if you do please let us know in the comments!

  • Author: Rachel