Chicken Rice Soup

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This easy Chicken Rice Soup recipe is a healthy soup that’s perfect for chilly days! It’s loaded with vegetables and brown rice, simmered in chicken broth and finished with a touch of creaminess.

This is one of our favorite homemade Chicken and Rice Soup recipes and has unbelievable flavor and is easy to meal prep and make ahead for a busy week!

a ladle of chicken rice soup in pot

How to Make Chicken Rice Soup

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I am a big time soup lover, and I love it all!

Minestrone SoupStuffed Pepper Soup, Italian Slow Cooker Chicken Noodle Soup or a simple Roasted Tomato Soup — they are all favorites around our place!

The problem is, it’s pretty rare that I can find a soup that my kids will enjoy. But something hearty and creamy and loaded with chicken and rice like this one? It always goes down easy! Especially if you have 30 Minute Dinner Rolls or a chunk of crusty bread for dipping ;)

overhead of chicken and rice soup in a pot with a bowl, bowl and spoons on the side

How Do You Make Chicken Soup With Rice From Scratch?

How do you make healthy chicken rice soup from scratch you wonder? This creamy Chicken and Rice Soup is so easy to make. Just stir together, cover, and simmer until the vegetables and the rice are tender. While I love chicken wild rice soup too, I like to use brown rice in this easy chicken and rice soup recipe. Brown rice packs a bit more fiber than white, and it’s not quite as labor intensive as wild rice. I think it’s the best of both worlds!

Can I Freeze Chicken Rice Soup?

Homemade Chicken Rice Soup freezes perfectly if you follow a few important steps.

Low fat milk does not freeze well and will separate. Regular evaporated milk would fare better over low fat or skim evaporated milk in this creamy chicken rice soup recipe. If you know you plan to freeze, for an even better result, I recommend using whole milk or even cream as the higher fat content does better when frozen and thawed.

Cool to room temperature, then place in a large freezer bag, seal completely, and lay flat to freeze in a thin layer. This will help the soup to thaw quickly when you need it for dinner!

To thaw, you can submerge the bag in lukewarm water until thawed, then reheat to desired temperature in the microwave or on the stovetop.

two grey bowls filled with chicken and rice soup with spoons on the side

More Chicken Soup Recipes You’ll Love

Can I Use Leftover Cooked Chicken?

You can definitely use leftover cooked chicken in this chicken soup recipe. Simply swap it for the fresh chicken breasts and away you go!

Can I Use Leftover Cooked Rice?

You can also use leftover cooked rice to make chicken rice soup if you’re looking to clean out the fridge.

You will simply continue with the recipe as written but leave out the rice. Then, at the end when you are thickening the soup, stir in your precooked rice and it will be warmed through in no time.

chicken rice soup in pot
Print Recipe
5 from 2 votes
Servings: 6 servings
Chicken Rice Soup
Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
 
Author: Ashley Fehr
Course: Soup
Cuisine: American
Keyword: chicken soup, soup recipe

This Chicken Rice Soup is an easy, healthy soup recipe that's perfect for chilly days! It's loaded with vegetables and brown rice, simmered in chicken broth and finished with a touch of creaminess. 

Ingredients
  • 1 tablespoon oil
  • 1 onion minced
  • 3 large carrots peeled and diced
  • 1 stalk celery diced
  • 1 teaspoon minced garlic
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/8 teaspoon black pepper
  • 5 cups low sodium chicken broth
  • 2 chicken breasts
  • 1 cup brown rice
  • 1 cup evaporated milk
Instructions
  1. In a large soup pot, heat oil over medium-high heat. Add onion, carrots and celery and cook and stir for 3-4 minutes, until onion begins to turn golden.
  2. Add garlic, parsley and thyme and cook 1 minute.
  3. Add salt and pepper, broth, chicken. Add rice. Stir and bring to a boil over medium-high heat.

  4. Reduce heat to medium-low (a simmer), cover, and cook for 30 minutes, stirring every 10 minutes, or until vegetables and rice are tender.
  5. Remove chicken from pot and shred. Add back to the pot with evaporated milk.
  6. Serve.
Nutrition Information
Calories: 332, Fat: 9g, Saturated Fat: 3g, Cholesterol: 60mg, Sodium: 607mg, Potassium: 803mg, Carbohydrates: 35g, Fiber: 2g, Sugar: 6g, Protein: 25g, Vitamin A: 105%, Vitamin C: 6.3%, Calcium: 15%, Iron: 8.8%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

REPIN this Delicious Soup Recipes

Chicken and Rice Soup in a large pot being served with a ladle

This Chicken and Rice Soup is an easy, healthy soup recipe that's perfect for chilly days! It's loaded with vegetables and brown rice, simmered in chicken broth and finished with a touch of creaminess. #spendwithpennies #chicken #soup #easyrecipe #easysoup #easydinner #withchicken #withveggies
This Chicken Rice Soup is an easy, healthy soup recipe that's perfect for chilly days! It's loaded with vegetables and brown rice, simmered in chicken broth and finished with a touch of creaminess. #spendwithpennies #chicken #soup #easyrecipe #easysoup #easydinner #withchicken #withveggies

Ashley Fehr

Ashley is a high school teacher turned food blogger and a mother of 3 beautiful girls. She loves to get creative in the kitchen and doesn't always like to follow The Rules. Ashley shares a combo of healthier main dishes, baked goods and decadent desserts and believes in enjoying all the foods you love in moderation (and sometimes without ;) ).

24 comments on “Chicken Rice Soup”

  1. Made this Chicken Rice Soup this past weekend and it was OUTSTANDING! My husband said it was the best chicken type soup he has ever eaten…..and I have to agree! It was super simple and was a great meal on a cold Indiana day while watching football! I have made several of your recipes Holly and I must say, we have really liked all of them! I’m so glad I decided to follow you! It’s also wonderful re-heated for lunch or a quick dinner. Going to make it again very soon and may even freeze a batch. Thank you so much Holly for the wonderful recipe! Looking forward to making more of your recipes!!!

    P.S….loved that it was a little thicker than regular soup. It was almost like a stew….at least that’s how mine turned out and I wouldn’t change a thing!!

  2. Can this be made the night before?

  3. Could this be done in crockpot?

  4. Hi! I made this soup today. The flavor is perfect, but it turned out to be more like risotto rather than a broth based soup. I added a cup of white rice – is that where I went astray? I’d like to try to make this again, but keeping it more broth based. Thank you! 

    • So glad you loved it! Rice contains starches which will thicken the soup. Adding more broth next time will help!

  5. Could I use orzo instead of rice?

  6. Would I be able to use regular whole milk for this? If so, how would I go about it? Thank you in advance!

  7. Looks so delicious ❤ I’m wondering that what ingredient you used to make the soup yellow? Was it from oil?
    – Natalie

    • The oil, carrots and chicken broth would all add to the color of the soup. It really is delicious. You’ll love it Natalie!

  8. Can I omit the evaporated milk?

  9. Is the Chicken breast raw or cooked before you put in the pot to simmer for 30 minutes ? In the recipe it just says two chicken breasts not cooked chicken breast so I am assuming they are raw ….

  10. Can you tell me what kind of brown rice you recommend? Are you able to use instant brown rice? Thanks for the recipe it sounds really good!

  11. can I use white rice, being from the south, it is the rice of choice..

  12. This sounds like it could be done in an Instant Pot. Any suggestions on procedure changes or cooking time?

    • I’m certain this can be cooked in the Instant Pot. While I haven’t tried it based on similar recipes I’ve made this is my suggestion (please let us know how it goes).

      1. Sautee veggies in oil on sautee setting.
      2. Add remaining ingredients and cook high pressure about 15 minutes with natural release for about 10 min.
      3. Shred chicken and add evaporated milk. Simmer on sautee for a minute or two.

      Let me know how it goes!

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