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easy creamy chicken rice soup
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4.75 from 4 votes

Creamy chicken and rice soup

This creamy chicken and rice soup is a healthy dinner recipe you can have on the table quickly. Make it homemade on the stove or in the crock pot! It may be ultra creamy, but it's still dairy free and gluten free! Did I mention it's whole30 and paleo approved too?! In one bowl you can make a hearty, filling recipe your whole family will love.
Prep Time15 mins
Cook Time28 mins
Total Time43 mins
Course: Dinner, Soup
Cuisine: American, Healthy
Keyword: chicken and rice, crock pot, dairy free, easy recipe, gluten free, healthy recipe, paleo, slow cooker, soup, whole30


  • 2 tablespoons ghee olive oil or coconut oil
  • 1 medium yellow onion diced
  • 4 cloves garlic minced
  • 2 teaspoons fresh thyme
  • 1 ½ cups carrots cut into bite size pieces
  • 1 ½ cups celery cut into bite size pieces
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 4 cups chicken bone broth or sugar free chicken broth
  • 1 can full fat coconut cream solid from top of can or 1 cup coconut cream
  • 3 tablespoons tapioca flour
  • 1 lb boneless skinless chicken breasts
  • 8 oz cauliflower rice
  • 1 ½ cups frozen peas (omit for whole30)
  • Chopped parsley or chives to garnish


  • Saute onion, garlic, carrots, celery and thyme in the bottom of a large stock pot over medium-heat until soft, about 3-5 minutes. Next, add the chicken stock or bone broth then add the raw chicken breasts and salt and pepper. Turn the heat to low and simmer for 25-30 minutes until the chicken is cooked.
  • Remove the chicken from the pot and transfer to a cutting board and shred with two forks. Once shredded, place chicken back in the stock pot then add the coconut cream and tapioca starch. Stir until the soup starts to get thick and creamy, about 3-5 minutes.
  • Once creamy, add the cauliflower rice and frozen peas and stir well, cooking until the frozen veggies are soft and warm. Serve in a big bowl with chopped parsley and extra thyme.



To make this soup in the crockpot, place all of the ingredients except the cauliflower rice and peas in the crock pot. Cook on LOW for 5-6 hours or HIGH for 3-4 hours. Remove the chicken from the soup and shred with two forks. Add the cauliflower rice and peas and cook for another 20 minutes on low or high until warmed. If you're using wild rice, place it in the crock pot and cook for an hour instead of 20 minutes.