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
4.93 from 418 votes↑ Click stars to rate now!
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Chicken Rice Soup

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

Ingredients  

  • 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

Instructions 

  • 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.
4.93 from 418 votes↑ Click stars to rate now!
Or to leave a comment, click here!

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

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. I was lucky enough to use all fresh vegetables and herbs from my garden, and the soup smelled so amazing already. I was skeptical about putting the cream in, but so glad I did! This soup was so thick and delicious 5 stars

  2. If you are using canned chicken broth the recipe is not from Scratch. Boiling up real chicken in water is simple and would be from scratch.

  3. Made this following basic recipe, but added a lot so I can freeze a bunch. Came out excellent!!! Added more chicken, broth, evap. milk, 2# brown rice, corn, green beans, mushrooms, extra onions, carrots, and celery. Made about 14-16 quarts!5 stars

  4. IF YOU KNOW IN ADVANCE YOU ARE GOING TO FREEZE THIS SOUP TAKE OUT THE PORTION YOU ARE GOING TO FREEZE AND ADD THE MILK ONLY TO THE PART YOU ARE GOING TO EAT. PROBLEM SOLVED

  5. I love this recipe… Just wondering, has anyone tried this in a slow cooker or instant pot? Sometimes, I’m just too lazy to do the stove thing… I’m sure y’all know what I mean?
    Chicken soup in general is my favorite soup, all the time. If I could live on it, I’m sure I’d try.

    Thank you for the great recipe… For those who don’t like parsley, I used the leaves from the celery and it was PERFECT! Yummo!5 stars

    1. Hi Alexander, I have only made this recipe as listed but other readers have made it in the crockpot with great results. You can try following the cooking instructions for our crockpot chicken noodle soup for an idea on how to convert it! Hope that helps.

  6. Can’t wait to try this, looks delicious! I have a strong aversion to parsley, any recommendations for other herbs that might taste good in this?5 stars

    1. You can use your favorite herbs in this recipe. I love a little bit of rosemary or sage with poultry (or even a sprinkle of poultry seasoning).

  7. This is easy and delicious. I added a little basil and rosemary and extra broth to keep it more soupy. We love it and I will make it again.5 stars

  8. So awesome!!!! I had a cold and wanted chicken soup but didn’t have the frozen Reames noodles. So I searched for an alternative and found this gem. I’m making it for the 2nd time in 4 days because now my husband is sick. This soup is delicious and so easy to make. I had frozen homemade shredded chicken which I substituted and added it at the end, when you put the shredded chicken in the soup. This is now a favorite and on the fall-spring rotation!5 stars

  9. Wow!! Made this recipe for my parents and we all love it!! Quick to make and great flavor. I used jasmine rice as that is what I had but otherwise followed the recipe very easily.5 stars

  10. 2 chicken breast? There are so many different sizes 2 can weigh a # while others could be 1/2#, do you have a better description say by the ounce

    1. Hi Terri, the average chicken breast is 6 ounces. So you will want about 12 ounces of chicken for this recipe. If using a large chicken breast make sure it comes to an internal temperature of 165°F before shredding and serving.