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

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

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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
4.65 from 14 votes
Review Recipe

Chicken Rice Soup

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings
Author Ashley Fehr
Course Soup
Cuisine American
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

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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.)

Keyword chicken soup, soup recipe

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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

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About the author

Ashley

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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 ;) ).

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Comments

  1. hi–I have made the crock pot chicken noodle soup and it was yummy==now on to the chicken rice soup: can i use frozen peas and carrots and balsamic rice? {and I do plan to NOT use the milk}

    1. I think that would work just fine. The frozen veggies might need a little bit less time so you might want to add them in the last 15 min or so. Let us know how it goes!

    1. While I have only made this recipe as written, I think cauliflower rice would be a great low carb addition!

  2. I plan to make this soup for dinner tomorrow and have one question. The recipe calls for two chicken breasts. Is that two whole breasts or two halves? Boneless or bone in? Skin on or skinless? I guess that’s three questions. Thanks.

    1. The recipe uses 2 boneless skinless chicken breasts (halves). I’m sorry for the late reply Marti. Hope you enjoy the soup!

  3. I was making this soup for meal preps for the week. My daughter decided to taste it and before I knew it, both of my picky kids were eating it straight out of the pot on the stove! Thanks!

  4. My husband and I absolutely loved this soup. The taste was wonderful. I used the evaporated milk in my soup and got busy with grandkids after I added it. When I got back to my soup, it looked, well… nasty! I think the milk separated. Can that happen if it is left to cook too much? It also seemed like the rice absorbed too much water and it resembled mushy oatmeal. So the presentation wasn’t the best, but we ate it all – it was delicious. :-)

    1. Beth,
      It does sound like it overcooked, but I understand how busy things get with little ones! I am glad that despite the appearance your family still enjoyed this recipe!

  5. Your chicken and rice soup is the best soup I can remember having in a long, long time. I didn’t use the evaporated milk but still needed some liquid so I added 2 cups of boiling water with a large boullion cube. Thank you, it was so good!

  6. We enjoyed this recipe. However, I used exactly one cup of evaporated milk and mine looks more white than the picture. Maybe I’ll do half the amount next time or any other suggestions?! Yours looks more delightful.:)

    1. Glad you enjoyed it Mandy. I can’t say for sure why yours was a bit whiter but yes, you could certainly use a bit less next time (or try a bit of heavy cream in a smaller proportion).

  7. Hello, I made this for dinner tonight and it was very good. I did however boil the chicken breasts first before adding it to the soup then i cut the chicken into bite size pieces I also skipped the milk.

  8. I did make this as written BUT I found I was out of evaporated milk, so I had to use 1/2 & 1/2. I also had to use more broth, about 3 cups, to get this “soupy”. Added a small amount of cayenne when served. It was wonderful! Will definitely make again.

  9. This soup was delish. Based on other reviews, I changed up the cooking times a bit. I simmered veggies 20 mins before adding chicken and rice, then simmered another 25 minutes. Based on what I had on hand, I substituted saffron rice for brown rice and regular milk instead of evaporated. Added 2 bay leaves. Will definitely make this again.

  10. I can’t imagine what I did wrong. I followed the recipe to a “T” and the veggies and rice absorbed ALL the liquid. I make a lot of soup and knew going in that 5 cups of broth wasn’t going to be enough liquid. In the end, I added 4 more cups of broth so I’d have the consistency of soup. This in turn I’m sure diluted the flavor of the thyme and spices. It’s certainly edible but I was expecting much more.

    1. That’s disappointing, I can’t say for sure what went wrong as most readers have had success with this recipe. Did you use long grain rice (not minute rice)?

    1. This recipe has only been made as written. I do think it should work just fine or you could skip the dairy if you prefer.

  11. This was amazing! I had leftover rotisserie chicken and used that rather than chicken breast. We agreed that it was the best Chicken and Rice Soup that we have ever had!!

  12. Hello. Making this soup today. Taste good so far but haven’t added the Evapirated milk yet. All is done but may need about ten more minutes to finish the rice. I am wondering if you can tell me about the Evaporated milk? Does it make it a more creamier consistency or thickens the soup up or adds more flavor? Thank you. Taste great so far. Can’t wait to dig in! Enjoying on our first snowy day here in MI.

  13. Winner! Made this last night and my kids loved it! I used rotisserie chicken I happened to have and instant brown rice. Both of these made a quick recipe quicker on a busy night.

  14. This was really good! I used white rice instead because that’s what I already had…however it was thick.. which I do like, but ended up using 1/2 cup more of chicken stock.. and I let it simmer longer so the carrots & celery would be cooked better. It also didn’t make a lot at all so double up the receipt if you want some leftovers. THRis only was enough for 4. I’ll be making this again very soon.

  15. An absolutely delicious recipe! I didn’t use any the milk though and used some chicken leg pieces in my freezer. I had only white rice, so I only simmered it about 20 minutes before the rice was done. The flavor is really good. I had to add a few extra cups of broth during cooking because I accidentally left it uncovered.

    As a personal preference, the carrots and celery did not end up tender enough with 20 minutes (I prefer super tender carrots when they’re to be served warm), so I simmered it closer to an hour before the vegetables turned out soft. At that point, the rice was basically mush, so the next time I make this, I will cook the rice separately in stock and add at the end after my vegetables are all soft.

  16. When you say stalk of celery, are you referring to a rib off the stalk, or the whole stalk. I made recipes in the past that calls for a stalk, only to find out that was way too much.

    Thanks.

    1. to Ed D … she means rib … ;-) … this soups ingredients were great just as the recipe goes but the timing is way off. This needs to be simmered for at least 45 minutes so that the celery and carrots are cooked properly for a soup.

  17. Now when you say stalk of celery, are you referring to a rib off the stalk, or a whole stalk. I have made recipes in the past when it called for a stalk and it was only suppose to be a rib.

    Thanks.

  18. Just made this soup and it did not disappoint. I only used one chicken breast, cutting it into bite size pieces. And I used 1/2 evaporated milk and 1/2 heavy cream. The seasoning was just right. Used the Better Than Bouillon, which was low sodium. I will need to freeze portions since I’m only cooking for one and it makes a lot of soup. I did have to add 2 more cups of water as it simmered, even though I had put a lid on the pot. Again, I do recommend this as a very satisfying soup.

  19. Just made this soup! Made a couple changes and it turned out perfect! I used 8 cups of broth, used heavy whipping cream instead of evaporated milk, and cooked it in the crockpot…thanks so much for an awesome recipe 

  20. I cooked  this tonight following the recipe and it was amazing. Anytime I want soup I come to your page. Thanks so much for posting awesome soup. I wasn’t feeling well and this is perfect comfort food.

  21. 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!!

  22. 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! 

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

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

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

  24. 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 ….

  25. 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!

    1. 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!