This chicken and rice soup recipe is the perfect recipe for a chilly day. Chicken, vegetables, and brown rice are simmered in a flavorful broth and finished with a touch of creaminess.
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Holly’s Recipe Highlights
- Flavor: Classic and savory, this homemade soup is packed with fresh and flavorful goodness.
- Skill Level: Made in just one pot, it’s easy to prep, and cleanup is a breeze.
- Budget Tip: It’s budget-friendly; stretch it even further with extra veggies, rice, or broth.
- Swaps: It’s versatile, feel free to add in your favorite veggies or even leftovers.
- Serving Suggestions: Serve it with a salad and some crusty bread for a perfect meal.
What You’ll Need For Chicken and Rice Soup
- Chicken Broth: I prefer low-sodium chicken broth as the base of this soup, so it isn’t too salty. You can also make a homemade chicken broth. While it’s optional, heavy cream or evaporated milk adds a touch of creaminess.
- Seasoning: The seasonings are simple with parsley and thyme, but feel free to add other dried or fresh herbs or bay leaves. Garnish with fresh parsley.
- Vegetables: Celery, onion, and carrot add both flavor and nutrition to this soup.
- Chicken: Use raw boneless skinless chicken breasts; simmering them in the soup adds flavor to the broth. Bone-in or boneless chicken thighs can be used. Or add bacon for a chicken bacon soup!
- Rice: Brown rice is a hearty boost of fiber and holds its texture well. You can replace it with long-grain white rice, wild rice, or basmati. Adjust the cooking time as needed.
Shortcuts
- Use leftover cooked rice; it can be added about 5 minutes before serving.
- Use rotisserie chicken, leftovers, or cooked chicken in place of chicken breasts. Add it once the rice is cooked.
- Avoid standing at the stove and make this soup in the crockpot.
How to Make Chicken and Rice Soup
- In a pot or Dutch oven, sauté the vegetables in oil (full recipe below).
- Add broth, uncooked chicken breasts, and rice, then simmer until the rice is tender.
- Shred cooked chicken, stir it back into the pot, and finish with cream or evaporated milk.
Serve with dinner rolls or a chunk of crusty bread for dipping.
Storing Leftovers
- This chicken rice soup is perfect for meal prep because it freezes well. Store leftovers in an airtight container in the fridge for up to 4 days.
- To freeze leftovers, cool the soup to room temperature, then place it in freezer bags. Seal completely and lay flat to freeze in a thin layer. This will help the soup thaw quickly when you need it for dinner.
- The rice can absorb liquid as the soup sits; if needed, add additional broth or water to reach the desired consistency.
More Cozy Chicken Soup Recipes
Did you enjoy this Chicken Rice Soup? Leave a comment and rating below!
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 onion diced
- 3 large carrots peeled and diced
- 1 rib celery diced
- 1 clove garlic minced
- 1 teaspoon dried parsley
- ½ teaspoon dried thyme leaves
- 5 cups reduced sodium chicken broth
- 2 boneless skinless chicken breasts uncooked
- 1 cup brown rice
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 cup evaporated milk or cream, optional
Instructions
- In a large pot, heat oil over medium-high heat. Add onion, carrots, and celery and cook for 3-4 minutes, until onion is translucent.
- Add garlic, parsley, and thyme, and cook 1 minute.
- Add broth, chicken, rice, salt, and pepper. Stir and bring to a boil over medium-high heat.
- Reduce heat to medium-low and cover. Simmer for 30 minutes or until vegetables and rice are tender and chicken has reached 165℉.
- Remove chicken from pot and shred. Add back to the pot with evaporated milk or cream if using.
Video
Notes
Store soup in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave.
Chicken breasts can be replaced with chicken thighs. Add it to the soup 10 minutes later.
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 Chicken, Lunch, Soup
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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.
I am so glad you loved it Amy!
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.
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.
This recipe uses one single stalk. Enjoy Ed!
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.
Glad you enjoyed the soup Linda!
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.
Just a single rib off the stalk.
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.
Those sound like great additions Cindy, I am so glad you loved it!
Do you throw uncooked chicken breast in with the other ingredients or do you cook the breasts first?
The chicken breasts go in raw.
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
So glad you loved it Cindy, those sound like great additions!
How long did you keep it in the crockpot?
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.
I’m so glad you loved it Flo, I agree… soup is the perfect hug in a bowl!
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!!
I am so glad you loved this Melisa! It definitely tastes amazing reheated, and makes a great football day meal!
Can this be made the night before?
Sure it can, soup always reheats well!
Could this be done in crockpot?
I have only made the recipe as written. You may enjoy Crockpot Chicken Noodle Soup, Slow Cooker Chicken Pot Pie Soup, or Crockpot Chicken and Rice.
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!
Could I use orzo instead of rice?
Sure you can!
I made this on a cold snowy day and it was perfect! I substituted the breast for chix legs (thats all I had in the freezer) and added a can of ched chz soup. My family loved it! Next time ill add more veggies though, maybe corn and peas.
Would I be able to use regular whole milk for this? If so, how would I go about it? Thank you in advance!
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.
You could boil down 2 cups of milk to one cup of milk. That is evaporated milk.
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!
Can I omit the evaporated milk?
You can leave it out if you prefer. Enjoy Steph!
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 ….
Correct, this recipe uses uncooked chicken breasts. Enjoy Jayne!
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!
I would suggest a whole grain brown rice like Uncle Ben’s brown rice. If you use instant rice, you’ll want to reduce the cooking time just until the rice is tender.
can I use white rice, being from the south, it is the rice of choice..
Sure you can! You might like to reduce the cook time a little bit and cook just until the rice is tender.
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!
Correction:
15 minutes in a pressure type cooker will overcook rice soup
Hello Holly – thank You so very much to take out the time to assist me: I already have left over (cooked) Chicken -left from a Thanksgiving Dinner. Also Holly the only vegetable that I do have NOW is plenty of uncooked Celery, Onion, Sweet peppers and a Green Bell pepper…..I thank you Holly if you can assist with a simple recipe of same.
I MUST HAVE IT NOW- HOLLY. MY INLAWS WILL BE HERE TOMORROW.
Here are a few that might work for you:
Chicken Fajita Pasta (using your leftover chicken instead of cooking chicken)
Cajun Chicken Pasta (use cooked chicken instead)
Chicken Spaghetti
Can you use heavy whipping cream instead of evaporated milk
Yes Brenda, you can use heavy cream in place of evaporated milk. Enjoy!