When the chill starts to seep through the windows and you’re looking for that one dish that brings true comfort, there’s nothing quite like a hearty bowl of creamy chicken bacon soup. It’s the kind of recipe that fills your kitchen with the smell of home, wraps you in warmth with every bite, and leaves everyone asking for seconds. This soup isn’t just cozy—it’s a full-on experience. From the smoky flavor of bacon to the tender chicken and creamy broth, it’s one of those meals that delivers comfort, satisfaction, and a touch of nostalgia all in one bowl.
It’s simple enough for a weeknight dinner but special enough to share with guests. And the best part? It all comes together in under an hour. Let’s dive into what makes this recipe a go-to favorite when cravings hit hard.
Print
Creamy Chicken Bacon Soup That Warms You From the Inside Out
- Total Time: 40 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
This creamy chicken bacon soup is the ultimate comfort in a bowl. Made with tender shredded chicken, long-grain rice, crispy bacon flavor, and a velvety broth thickened with milk and cornstarch, it’s a quick yet hearty meal perfect for cozy nights.
Ingredients
1 tablespoon olive oil
2 ribs celery, finely chopped
2 large carrots, peeled and chopped
1 small onion, finely chopped
2 cloves garlic, finely minced
1 teaspoon salt
1 teaspoon dried parsley
½ teaspoon dried thyme
⅛ teaspoon red chili flakes (optional)
6 cups low-sodium chicken broth
2 boneless, skinless chicken breasts (about 1 pound)
1 cup dry long-grain white rice
1 cup milk or cream
1 tablespoon cornstarch
Instructions
1. Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the celery, carrots, and onion, and cook for about 5 minutes, stirring often, until the vegetables are softened but still slightly crisp.
2. Stir in the garlic, salt, parsley, thyme, and red chili flakes. Cook for 1 minute, just until fragrant.
3. Pour in the chicken broth and increase the heat to bring the soup to a gentle simmer.
4. Add the chicken breasts and uncooked rice. Cover, reduce the heat to medium-low, and cook for 12–14 minutes, until the chicken is fully cooked and the rice is tender.
5. Transfer the chicken to a cutting board and shred it using two forks.
6. In a small bowl, whisk together the milk (or cream) and cornstarch until smooth. Stir this mixture into the soup along with the shredded chicken.
7. Simmer for 2–3 minutes, stirring gently, until the soup thickens slightly. Taste and adjust seasoning as needed before serving warm.
Notes
For a richer soup, use heavy cream instead of milk. To make it dairy-free, use a plant-based milk like oat or almond, and test the cornstarch thickening ratio. Leftovers keep well in the fridge for up to 4 days and thicken slightly as they sit.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soups & Stews
- Method: Stovetop
- Cuisine: American
The Irresistible Comfort of Creamy Chicken Bacon Soup
There’s something primal about our love for soup, especially one as indulgent as creamy chicken bacon soup. As the seasons shift and the air grows cooler, a steaming bowl of soup has a way of softening the edges of even the longest day. This version, infused with smoky bacon and tender rice, takes classic chicken soup to a whole new level.
What really sets it apart is the layering of flavor. The richness of the broth, the savory notes of garlic and thyme, and the gentle heat from optional chili flakes give it just enough kick to keep things interesting. Meanwhile, the rice and chicken absorb every bit of that flavor, making each bite more satisfying than the last.
But more than the ingredients, it’s the memories it stirs. For many of us, a creamy chicken-based soup brings back thoughts of home, warmth, and being cared for. And bacon? That’s just the flavor bomb that makes it impossible to resist.
Building Flavor from the First Stir
Every great soup starts with a base, and this one is no exception. Finely chopped onions, celery, and carrots—also known as mirepoix—are sautéed in olive oil until softened. This trio lays the foundation for all the savory depth to come, and their slow caramelization is worth every minute.
From there, garlic adds that unmistakable aroma that tells everyone something delicious is coming. Then come the dried herbs: parsley, thyme, and a hint of chili flakes. Each of these herbs plays its role, balancing earthiness with warmth. The chili is optional, but even a pinch makes the soup sing.
Next, the chicken broth gets added, infusing all the flavors into a silky base. This isn’t just any broth—it’s where everything starts to come alive. Then you’ll add the raw chicken breasts and rice, letting them cook gently and absorb all that herbed goodness.
Chicken, Rice, and Everything Nice
Choosing the right chicken is essential. Boneless, skinless chicken breasts are ideal here because they stay tender and shred beautifully after simmering. You’ll know they’re ready when they pull apart easily with a fork.
Long-grain white rice is the star thickener here, creating a satisfying texture without making the soup overly heavy. Unlike pasta, rice holds up well in leftovers, which makes this soup a great option for meal prep or next-day lunches.
Once the chicken is shredded and stirred back into the soup, the transformation is nearly complete. Some people prefer chunks, others like a fine shred—it’s all about the mouthfeel you enjoy. Personally, we love a rustic shred that catches the creamy broth in every forkful.
The Creamy Factor: Milk, Cream, or Both?
Here’s the million-dollar question: what makes cream of chicken soup creamy? It’s all in the finishing touch. A simple slurry of milk (or cream) whisked with cornstarch is stirred in at the end. This thickens the soup without making it gloopy or overly rich.
For a lighter version, stick with milk. Want something indulgent? Use heavy cream. Or go half-and-half—literally. This flexibility lets you tailor the soup to your taste or dietary needs without sacrificing flavor.
Cornstarch plays an important role here. Unlike flour-based thickeners, it doesn’t dull the flavors of the broth. Instead, it amplifies the creamy texture while letting the garlic, thyme, and bacon still shine through. The result? A silky, rich soup that never feels too heavy.
Tips to Make It Your Signature Soup
This soup is endlessly customizable. Swap white rice for brown if you prefer more bite, or stir in a handful of spinach at the end for a pop of green. Love heat? Double the chili flakes or add a dash of smoked paprika. Want to make it extra indulgent? Stir in a handful of grated cheddar cheese right before serving.
To make your soup even heartier, consider doubling the rice or using rotisserie chicken for a shortcut. Leftovers can be stored in an airtight container and will keep beautifully for up to four days. Just reheat gently on the stovetop with a splash of broth or milk to bring back that velvety consistency.
Looking to take it slow? This soup works wonderfully in the slow cooker, too. You can also check out this creamy chicken lasagna soup for another cozy twist on classic chicken flavors.
And if you’re in the mood for something with a southwestern kick, the chicken enchilada rice soup is another warm, satisfying favorite built on rice and bold spices.
FAQs About Creamy Chicken Bacon Soup
What makes cream of chicken soup creamy?
It’s the combination of dairy and a good thickening agent. In this recipe, cornstarch is whisked into milk or cream to give the soup body without overpowering it. The result is a rich, silky texture that feels luxurious without being too heavy.
What’s the secret to a flavorful creamy soup?
Start with aromatics. Onions, garlic, herbs, and a bit of fat—like olive oil or rendered bacon—create a flavor-packed foundation. Then, season at every stage. Don’t wait until the end to salt your soup; build flavor gradually for the best results.
Can I make this recipe ahead of time?
Yes! This soup keeps well and tastes even better the next day. Store it in the fridge and reheat gently on the stove, adding a splash of broth if it’s thickened overnight. It’s perfect for batch cooking and makes excellent leftovers.
How can I make this soup dairy-free?
You can substitute the milk or cream with unsweetened oat milk or coconut cream. Just be sure to use a neutral-flavored plant milk, and test your thickening slurry—some dairy-free milks react differently to cornstarch. Still, the soup will be delicious and comforting.
Conclusion: A Hug in a Bowl
There are recipes that feed your stomach and then there are recipes that feed your soul—and this creamy chicken bacon soup falls squarely in the second category. Whether it’s a rainy day, a cold winter night, or just one of those weeks when you need something familiar, this soup delivers every time. It’s simple, satisfying, and rich with flavor from start to finish. Give it a try, and let your kitchen be filled with the kind of warmth only a bowl of homemade soup can bring.
For more successful recipes, you can visit our Pinterest account