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!

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
4.89 from 263 votes
Review Recipe

Chicken Rice Soup

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


  • 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
  • 1 cup brown rice
  • 1 cup evaporated milk

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  • 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.

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.)

Keyword chicken soup, soup recipe
Course Soup
Cuisine American

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About the author


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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 ;) ).

More Posts by Ashley

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Recipe Rating


  1. Tried this recipe because Maurice Sendak’s book “Chicken Soup with Rice” is a favorite of my toddler grandson. It’s simple to make and delicious. A favorite of the whole family.5 stars

  2. Love this recipe. Thanks for posting this. I have made it multiple times. I like broth vs. cream soups so I double the broth and omit the evaporated milk. Half the broth I use is a homemade chicken bone broth from whole chickens. The broth made this way is so good this way and really makes the soup more full bodied. I often add kale for added greens. With the added broth the kale doesn’t overpower it. I usually double the thyme only and try to keep salt as minimal as possible and slowly add that in. I never really measure it. Just salt to taste. Really great simple soup recipe. This is a good sized recipe and I love to freeze portions for later.5 stars

    1. Sounds amazing Jess! Thank you for sharing! And you’re very welcome for the chicken rice soup recipe.

  3. Hi there!
    I would like to make this today but don’t want to leave the house to buy brown rice…I have Jasmine rice or wild rice blend…which do you think would be better?



    1. You could try chicken wild rice soup, or cook the wild rice blend, and add near the end. Other readers have used Jasmine and loved the soup. I love brown, so probably would pick the wild rice blend! Enjoy Shanon!

  4. 5 stars…..with a few modifications…..
    First, I’m old school so chicken and rice soup should be brothy, not creamy so I omitted the milk completely. My family likes their foods meaty so I used two breasts and two thighs for meat and flavor variety. I used three Costco sized carrots, a Costco sized onion, two ribs of celery, and 12 cups of broth. I used the same seasonings, just added more to compensate for the added liquid and 1 1/2 TBSP minced garlic. I still used only 1 cup of rice, just make sure it’s a long grain and not a minute-type rice. The end result was perfect! The ratio of rice to all other ingredients was spot on. It still looked like a soup and not a stew and the flavor was absolutely UH-MAY-ZING!!! Glad I found this post!5 stars

  5. my family really liked this. However, maybe it’s because I made it and it sat awhile before everyone got in for supper, but it didn’t have a lot of soupy broth??? It was a bit thick for a soup. Regardless, this has been saved to make again!5 stars

  6. This is the second time I’ve made it. The first time I did boneless skinless chicken thighs not breasts. And that really hit it with my wife and the people that tried it they really thought it was great with dark meat instead of white meat.5 stars

  7. This was delicious! I didn’t have low sodium chicken broth, so didn’t add any salt. Instead of using rice, I used barley, but only have a cup, and I used cooked chicken, adding it in the last ten minutes of cooking time.

  8. This soup is delicious. Was looking for a recipe for soup using left-over rotisserie chicken and this one fit the bill perfectly. It was so easy to make and super delicious. Used jasmine rice and it turned out thick, but just added chicken stock until it thinned out a little. Will definitely make this soup again and again. Thank you for this yummy reciie.5 stars

  9. Loved this recipe! I added extra celery and carrots. I didn’t have the parsley but added a little turmeric and garlic powder and it was delicious. I also used only about a half cup of whole milk instead of the evaporated milk.5 stars

  10. The rice expands in the soup so it turned out to be mush. I even added only 1/2 of rice. Won’t be making this again. It went in the garbage right away.1 star

    1. That’s disappointing, most readers have had success with this recipe. Did you use long grain rice (not minute rice)? 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.

  11. This is dee-licious❣️ I used three chicken breasts and just added a bit more broth and rice. My husband, who won’t eat soup (he doesn’t like “drinking his meal” ) loved it. I think that was because it gets nice and thick. It’s the best Chicken Soup recipe I’ve tried.5 stars

  12. 5 star rating. My husband made this recipe, since we did not have brown rice, he used Jasmin. Since he likes carrots and celery, he added more plus the celery leaves. I suggested he share this with my daughter-in-law, no way he said, this is the best soup I ever made. Will make this again.

  13. This was so quick and easy and hands down one of the most flavorful chicken soups we’ve had. Even my picky 4 and 7 year old gobbled it up. The only change was I added an extra stalk of celery and two more carrots to get more veggies in. And an extra cup or so of broth because it was easier to just do a 32 oz box and 14.5 oz can. I also left out the milk because I didn’t think it was needed. I’ve already printed this out to add to the dinner rotation!5 stars

  14. This recipe is amazing. It’s soooo flavorful. I was kind of skeptical at first but the end product is wonderful. I definitely recommend anyone give this simple yet tasty recipe a try.5 stars

  15. This soup was FANTASTIC!! I added 1/2c finely chopped spinach during the last five minutes just because we are trying to up our nutrient levels. It was a nice addition. I might throw in sliced mushrooms next time too. But this soup is really great as is!5 stars

  16. Just thought I’d throw a mans comment out there. My choice of cooking is, well, smoking. You know the 13hr brisket, 6hr ribs, you get the picture. I was hungry for soup and saw this “simple recipe “ and dove right in to creating it on a cold February day. Let’s just rap this up by saying FANTASTIC! Totally easy, fantastically savory. Was skeptical about the milk part but it add a very good balance. I use 2% and have no regrets. My only change would be to buy one of those rotisserie chickens next time from our local deli instead of the chicken Brest I had in the freezer. I think it would add much more flavor it begs for.5 stars