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Creamy Chicken and Rice Soup with Dill is comfort in a bowl
It’s a long title I know, but Creamy Chicken and Rice Soup with Dill deserves every word. I tried changing the name to something shorter, but it just didn’t seem to work, so here we are.
Is there ever a better time for a pot of hearty soup? It’s the beginning of March, and though we’ve had a mild winter, it is still blustery and cold. This can be the toughest time of year. We’re waiting for spring and we can’t grow anything, so we only rely on stores and our own resourcefulness for fresh flavors.
As hearty soups go, this one is pretty easy and at an hour, fast as well. You want to make sure you use good quality chicken stock or broth. Homemade is best, but if you haven’t made any recently, find a good one for this soup. A lot of the flavor depends on that broth. I like Jasmine or Basmati rice best because they both have a distinctive, kind of earthy flavor.
Dill is easy to grow, even in the winter
The most prominent flavor in this Creamy Chicken and Rice Soup with Dill is, naturally the dill. I would not recommend dried dill weed for this soup, because it doesn’t have enough flavor. Nearly every supermarket has fresh dill in the produce section. Usually, it comes in packets just about the right size for a batch of this soup. I use my Aerograden [not a sponsored link – I just love the darned thing] all winter to grow fresh herbs so that I always have super fresh dill on hand. You can grow it in a pot under just a grow light if you have a good spot for it. Dill is one the easier herbs to grow indoors. I just can’t go all winter without growing something!
Here’s how to have yummy soup in an hour
Creamy Chicken and Rice Soup with Dill
Ingredients
- 1 pound skinless boneless chicken breast cut into 1/2-inch cubes
- 1 tablespoon butter
- 3 medium carrots peeled and sliced thinly
- 1 medium onion peeled and cut in a small dice
- 2 medium celery stalks cut in a small dice
- 2 cups cauliflower, chopped
- 2 - 3 cloves of garlic minced
- 1 -2 teaspoons kosher salt
- 10 grinds fresh black pepper
- 8 cups chicken stock or broth
- 2 dried bay leaves
- 3/4 cup Jasmine or Basmati rice
- 1/2 cup heavy cream
- 1/4 cup fresh dill coarsely chopped
Instructions
- Spread the diced chicken out on a plate, and sprinkle lightly with kosher salt, set aside.
- Melt the butter in a 5 quart soup pot or Dutch oven.
- Stir in the carrots, onion, celery, cauliflower, and garlic, and sprinkle with 1 teaspoon of the salt and the pepper.
- Cook over low heat for about 10 minutes, stirring frequently. You just want everything to simmer, and soften, so keep the heat low enough to prevent things from browning.
- Add the chicken stock and the bay leaves, cover and bring up to a simmer.
- Simmer, covered, for 5 minutes.
- Stir in the rice, replace the lid, and simmer for 10 minutes.
- Remove the bay leaves, add the chicken and simmer for an additional 10 minutes.
- Check that the rice is done, if it is not, cook another 5 minutes.
- Taste for seasoning, and add more salt, if needed..
- Stir in the cream and dill, and heat through again.
- Serve hot, with a bit of fresh dill for garnish.
Notes
It not only makes a good dinner, but the leftovers are great for lunch the next day.
Looking for something to go alongside this soup? I think I can help you out with that!
Creamy Chicken and Rice Soup with Dill – perfect comfort food ♥
Grilled Buffalo Hot Wings
Buttermilk Sriracha Chicken Burgers
Mediterranean Chicken & Kale
Chipotle Chicken with Black Beans and Rice
Guinness Beef Stew
Chicken Stroganoff
Five Spice Pork Stew
Kale & Spicy Sausage Soup
Herb Grilled Chicken Thighs
Bean with Bacon Soup
I recently killed my winter lettuces in the green house b/c of my forgetfulness. Need to replant (and plant some dill)!!!!
I am getting some lettuces started for the spring garden – can’t wait for those to be ready!
The weather the last few weeks has been really lousy — loads of snow, and often quite cold. So soup has been on the menu. A lot. Love the dill in this — reminds one spring will soon be here!
Thanks John – it looks like you might be right about spring – warmer temps all week!
I am a huge fan of soups, bright summer or lousy winter. This looks so satisfying, flavoursome and delicious!
Me too Angie – I often make summer soups from fresh veggies – so tasty!
Hi Donalyn,
I’m so sorry for the loss of your sister in law. Having soup is comforting and healing.
Thanks so much Gerlinde – very much appreciated!
I love it that you have a space to grow herbs during the winter! I really miss fresh herbs this time of year. Love the creaminess of this chicken soup! And the dill is such a wonderful herb with chicken. Great recipe! I know what you mean about stock in the freezer. I have chicken, duck, and beef stock in the freezer right now. 🙂
I love the creamy texture of this as well! My whole freezer door is lined with containers of stocks and broths – nothing goes to waste!
I’ve been poking around for something different to do with my leftover chicken and stock….I knew you would have a great idea! It’ll hvae to be dried dill for now, but I’m determined to grow some this summer!
thanks!
You will love it Sue – so fast and SO good!
This soup was soooo good. now about the dill….I have window boxes and I’m thinking it will be too tall…is it possible, do you think to grow it in a bucket in the sunny spot beside the garage?
I think this is our new favorite soup – thank you!
Thank you! ❤️
This soup is so creamy and delicious – we absolutely loved it!
Thanks so much for letting me know!
Delish!
Thanks for letting me know!
We were glad this made a big batch for two people, because the leftovwers are even tastier than the first time. It will be a regular for us now!
I’m glad too! Thanks for the kind comments 🙂
delish – made it twice and everybody loved it!
Glad to hear it Evangeline!
This is just a lovely soup – easy, delicious and the leftovers were even better. Yum!
I am so glad to hear that you like it- thanks!
We tried this the other night and it was delicious. Can’t wait for the leftovers tonight 😍
I am really glad to hear that you liked it. ♥
SO good!
Thanks for letting me know – I appreciate it!
Oh heavens, this is agood soup! Loved it!
So glad to hear that Char ❤️
I found this on Pinterest and had to give it a try – so good! I wonder if I freeze it before adding the rice and cream if it would hold up well? What do you think?
I think that should work Mary Pat – no reason I can think of that it would not come out well. Just get the soup back up to a simmer before adding the rice, so it cooks quickly.
Creamy chicken soup is one of my favorites. I’ve never tried it with dill in it, though – this looks absolutely delicious!
Thank you Chenee – hope you get the chance to try it soon!
The tender chunks of chicken, hearty rice, and fragrant dill come together beautifully in a rich, velvety broth. It’s the ultimate comfort food that’s both satisfying and nourishing.
Flavorful and delicious soup recipe. Thanks a lot for sharing.
You’re so welcome – thanks for your kind comments!
This was absolutely incredible! I’ll be making this one again soon. So creamy and so flavorful!
Thanks Casey!
I love using fresh herbs in soups. I haven’t tried dill yet – excited to give this recipe a try!
Thanks Kim – hope that you love it!
this was really good – I recommend it!
Glad to hear that Ceecee ♥