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
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
I added kale to the soup and I used deboned rotisserie chicken (Costco sells it deboned too) it is by FAR the BEST soup ever!! I didn’t have to adjust the seasoning like other soup recipes. This is the only chicken & rice soup I’ll ever make!! LOVE this recipe!!
Ooo, great suggestion Christine! That makes this recipe so simple to prepare.
Sounds delicious.
Thanks Debby!
Can’t wait to try this. Looks yummy. I usually don’t use rice.
It is so yummy with rice Carole! Let us know what you think.
Some of the recipes are awesome!
Thanks Lupe!
I hate celery …can I leave it out?
You sure can!
Can I take out the milk?
Do you Use raw or cooked chicken breasts?
This recipe uses raw chicken breasts.
This has lots of flavor, reminded me of Thanksgiving aroma. I loved it. I did make a few mistakes because i was distracted while i was cooking. It still came out good, trying again tomorrow.
I am so glad you enjoyed the soup despite your distractions! Thanks Cynthia!
I am really trying to count my calories to keep myself accountable. So is a serving size a cup? Half a cup? Thanks! Cannot wait to try this soup.
April, a serving is about 1½ cups of soup. Enjoy!
Chicken soup recipe looks delicious
Thank you Shirley. Enjoy!
Looking forward to new easy recipes…
Thanks Jean! Hope you find many to try!
Everything was great Until I added the evaporated milk :( Ruined it.
Would you recommend not adding the milk? Making this now for my family since everyone is sick and I have not added the milk yet. I just barely added the chicken so I have some time.
Mine too. Next time leave out the milk!
Made this once so far and really enjoyed it except for the celery. Any recommendations on replacement and amounts? I was thinking maybe peas?
Hi Shawn,
Peas sound like a delicious substitution!
I have a great recipe for chicken rice soup and I always use celery, peas are definitely a bad idea! A real chicken rice soup has celery!
I think peas would be a great substitution for the celery however, do not add the peas until the soup is done and still hot. Stir the peas in about 5 minutes after turning off the stovetop. You do not want to overcook the peas! Enjoyable!
I would love to get awesome recipes to make homemade food
You’ve come to the right place, Janet! We have loads of delicious homemade recipes for you to try! Have fun cooking!
Bought all the ingredients then went to make it. Only problem is the recipe never says when to add the chicken. I am new to cooking so had to look at another recipe to see if I cook the chicken first.
The chicken is added in step 3 along with the broth.
Hi! I am making this for my dad who is having throat surgery. Does the evaporated milk make it sweet? I have never had it before. It looks great and soft so he can eat it! I will let you know how he likes it. Please let me know about the milk if you have time.
Hi Sarah, evaporated milk shouldn’t make this recipe sweet. But you can always use whole milk or even cream in the recipe! Hope he likes it! Wish him a speedy recovery from us!
I made this soup at our community club, and it got rave reviews! A sweet older woman sheepishly admitted that this soup is better than hers, and her husband nodded enthusiastically (but wisely didn’t say a word lol). Do you mind if I share your recipe with my friends and neighbours?
Thank you Tara! I am so glad this recipe was well received with your club! Please do share the recipe!
BEST Chicken & Rice Soup EVER! I made it Gluten Free and didn’t use the milk. I have made this several times. Thank you!
We are glad you think so Mary!! Thank you!
Delicious! I decided to leave the evaporated milk out because it tasted so good without it. A bag of shredded carrots instead of chopping 3 large ones for ease. I used the white meat, chopped in cubes, off of a rotisserie chicken versus raw chicken breasts. I used the rest of the ingredients listed to a tee.
I also cooked in my Instapot: 20 minutes on the soup/stew setting with quick release. This is so so easy and yummy!
Those additions sound great Ashley! Happy to hear it worked well in the Instapot!
Loved the recipe till I added the evaporated milk it ruined it…basically made it into a milky weird looking soup that tasted super bland if you LEAVE OUT evaporated milk it would be great
Thanks for sharing Sarah!
Do you have to add the evaporated milk? Im a little afraid to put it in and not liking it? will the recipe still be good with out it?
You can leave it out if you’d prefer (or replace with a bit of heavy cream).