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
4.94 from 833 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.
4.94 from 833 votes

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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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Comments

  1. The picture clearly doesn’t have any evaporated milk. It looked great until I added the milk.

    Remove the milk from the instructions or fix the photo.

    1. Hi Marco, this recipe was made exactly as written including the milk. If you prefer you can leave it out and it will be delicious either way!

    2. Hi Marco,
      Holly’s recipes always are perfect for a simple cook like me. First I make according to instructions & then afterwards make any personal adjustments per taste. In this case evaporated milk was great, but so is half & half or even cream (I did just a little less.) Her instructions are easy for someone like me & her creativity in the kitchen really helps me!

  2. Yum Yum YUM!!! I made this recipe for my sick toddler and I for dinner and it is DELICIOUS!! I did everything as directed but I added leak, peas, and corn. I also didn’t have parsley, so I substituted it for tarragon and evaporated my own whole milk I got from the local farm and it turned out great. Also added more garlic because duh, garlic is great! I will definitely pass this recipe along and make it again and again. Thank you!5 stars

    1. I’ve made this soup twice and it’s a favorite on a cold and rainy day. It’s so easy, warm, and filing. I appreciate all your recipes. So does my husband. We also love the Hungarian Goulash, which I use as a base for my recipe. Thank you!

  3. I have made this several times but I never add the milk. Delicious recipe for the cold weather . Thank you!5 stars

  4. absolutely delicious!
    did not have enough carrots, only had 1. So, diced it & added a bag of peas & carrots.
    was delightful soup!5 stars

  5. The thyme ruined it for me. I cooked the rice (used white rice) separate. I don’t waste food so I’m going to eat it My husband won’t touch it.3 stars

  6. I did not have evaporated milk so I substituted with 1 cup of mashed potatoes that I had in the refrigerator. The soup was delicious!5 stars

  7. Quick easy and delicious. I used your homemade chicken broth and forgot the onion and still turned out great!5 stars

  8. Out of the blue, my husband asked me to make chicken rice soup. This recipe had really good reviews so I ran to the store to get what I needed and then I got to chopping the veggies. I made used kosher salt, celery seed and a little extra broth. My husband said that it was the best soup that he ever had! I wanted to send Holly a huge THANK YOU! This recipe will be cooked up in my house for many years to come. Happy New Year!5 stars

    1. I don’t have a slow cooker version at this time but it’s on my list and I hope to have one soon!

  9. So, so yummy! Made a few modifications to use up some chicken thighs I already cooked the other day. Also didn’t have brown rice, so used white basmati. Cooked it by itself to use in another dish too, so just added the cooked rice in at the end along with the cooked chicken to warm it up in the soup. No evaporated milk either, so used a splash of heavy whipping cream. It was GREAT! Kid approved too!! Thanks for the tasty recipe!5 stars

  10. This is delicious. I didn’t use any milk. It is helping me get through Covid. Added cooked rice separately in each serving. Thank you!

    1. I agree about cooking rice separately, added at the end, skip the milk.
      I also added some microwaved sweet corn at the end.
      Was very comforting food for my daughter, after her surgery. Thank you5 stars

  11. 1 cup of evaporated milk is way to much. After adding several cups of broth, salt and pepper, still all you taste is milk1 star

    1. Hi! I want to make this perfectly. Can you tell me exactly how much broth in mls and how many grams of rice please

      1. I don’t have these available in those measurements and I would suggest using an online converter for accurate conversion amounts. I can’t wait for you to try this recipe Nicole!

  12. Overall I think this definitely started out really well. However, in my opinion the milk ruined it. I would recommend trying it without. I tried to add more chicken broth after to help. Also cook longer than 30 mins because the rice was still pretty hard4 stars

    1. While I haven’t tried using oat milk in this soup, I should think it would be a fine substitution Diane. If you try it I would love to hear how it turns out!

  13. I made this tonight following the recipe and ingredients and it was delicious. However, I mistakenly left it on low heat while I did a quick workout and most of the broth was soaked up by the rice and honestly I think I like it that way better. I ate it with a squeeze of lime juice like a true Mexican and, let me tell you, Chef’s kiss!5 stars

  14. I’ve made this soup many times now and absolutely love it. Today I made homemade turkey stock from my leftover Thanksgiving turkey carcass and I’m going to adapt this for turkey rice soup.5 stars