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!

chicken rice soup in pot

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 ;)

chicken and rice soup overhead

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 the desired temperature in the microwave or on the stovetop.

chicken and rice soup in bowls

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
4.91 from 328 votes
Review Recipe

Chicken Rice Soup

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings
Author Ashley Fehr
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. 


  • 1 tablespoon oil
  • 1 onion minced
  • 3 large carrots peeled and diced
  • 1 stalk celery diced
  • 1 teaspoon garlic minced
  • 1 teaspoon dried parsley
  • ½ teaspoon dried thyme
  • 1 teaspoon salt
  • teaspoon black pepper
  • 5 cups low sodium chicken broth
  • 2 chicken breasts uncooked
  • 1 cup brown rice
  • 1 cup evaporated milk

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  • 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.
  • Add garlic, parsley and thyme and cook 1 minute.
  • Add salt and pepper, broth, chicken. Add rice. Stir and bring to a boil over medium-high heat.
  • Reduce heat to medium-low (a simmer), cover, and cook for 30 minutes, stirring every 10 minutes, or until vegetables and rice are tender.
  • Remove chicken from pot and shred. Add back to the pot with evaporated milk.
  • Serve.

Nutrition Information

Serving: 1.5cups, Calories: 332, Carbohydrates: 35g, Protein: 25g, Fat: 9g, Saturated Fat: 3g, Cholesterol: 60mg, Sodium: 607mg, Potassium: 803mg, Fiber: 2g, Sugar: 6g, Vitamin A: 5250IU, Vitamin C: 5.2mg, Calcium: 150mg, Iron: 1.6mg

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

Course Soup
Cuisine American

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About the author


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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 ;) ).

More Posts by Ashley

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Recipe Rating


  1. This is one of my favorite recipes! I cook it all the time and freeze it too. It’s so warm and wonderful.
    I wanted to ask if you’ve ever tried it in the crock pot or if it could be adapted to crock pot?5 stars

  2. This soup is great! Would have given the recipe 5 starts but the ratio of liquid is way off on this recipe. I had to add 64 ounces of broth plus 12 ounces of evaporated milk (instead of 8) and even then the soup was a hearty, thick soup. It has great taste. Just have extra liquid on hand when you prepare this for the first time so you are able to make the soup to your liking!4 stars

  3. I have made this many times. The only change I make is that I add a LOT more broth. At least double. The rice “soaks up” a lot of broth and I prefer a “soupy” soup. Great recipe, thank you!

  4. It looks really good. Want to make in my crockpot, how do I modify? Also husband does not like brown rice, can I use Jasmati? I usually make soups on high power in the crockpot and put pasta or rice in the last hour or so. And that’s always worked before. Thanks!

    1. Hi Jan, that should work well. We have only made this recipe as listed but others readers have made it in the crockpot with good results. You can try following the cooking instructions for our crockpot chicken noodle soup so an idea of how long to cook it for.

    1. Not a dumb question at all! The chicken is added to the soup raw and will cook with while it simmers in the pot!

  5. This soup is delicious. I had to add more broth.
    I also added a couple small pinches of dried Savory. I added some fresh spinach to
    Served it with crusty bread and salad.5 stars

  6. This soup is delicious. Followed the recipe exactly and it turned out great. Will be making this often this winter.5 stars

  7. Very nice recipe. I doctored it and used a can of cream of mushroom soup, 1/4 chopped fresh parsley, half cup chopped fresh spinach . I also used canned chicken because I had a lot of it and no cut chicken on hand. And I used Thai jasmine rice cooked separately because I like brothy soup.