Chicken Rice Soup

This post may contain affiliate links. Please read my disclosure policy.

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 260 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

Follow Spend with Pennies on Pinterest


  • 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

REPIN this Delicious Soup Recipes

Ladle of Chicken and Rice Soup with a title

Chicken and Rice Soup with text
About the author


pinterest facebook twitter instagram

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

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. I used the Mahatima Jasmine rice and cook it for about 25-30 minutes stirring continuously and also used extra broth.

  2. I baked the chicken breasts first and cubed them for a different texture! Also, I replaced the thyme & parsley with a heaping tsp of Poultry seasoning that I had on hand… the soup was delicious! Definitely saving this recipe.5 stars

  3. I’ve made this recipe probably seven or eight times and love it! My only issue is that every single time I’ve made it, the rice is not cooking right. I’ve tried all different brands of rice, event the minute rice to see if I could get it to soften! I thought it was maybe user error at first, but my 5th time around I realized it’s definitely just not cooking for whatever reason. Any suggestions? Will it hurt the recipe if I make the rice separately? Thank you!

    1. I can’t say for sure as I haven’t had the same problem but you can certainly cook the rice separately. If you’re cooking it separately, replacing some of the water with broth would ensure it has flavor within the rice as well. Let us know how it goes!

    1. I boiled the chicken first and took it off the bone and then add non-cooked rice . The rice will get cooked with the broth wile boiling.

    1. The chicken is added in Step 3 and cooked in the boiling broth. In step 5 we remove the chicken and shred it before adding it back into the soup. Hope that helps!

  4. Hi, I haven’t tasted it yet and to be honest it’s because the color of the broth now. I know silly but I don’t like eating white things. It did look just like the picture but then I added the evaporated milk and I didn’t even add the whole amount it said. Do you know why mine would look so different? I mean we are talking not even remotely the same. I’m so disappointed it didn’t turn out like yours ☹️

    1. Oh no, I am sorry to hear that, Heather! I am not sure why it doesn’t look like our photos. You could add some additional chicken broth to tone down the color, to I know you have already added it but you can always omit the evaporated milk next time to avoid a white color to your soup.

  5. My family LOVED this recipe and it was so easy. I cut the amount of thyme in half – because I don’t like it – and used a bit less pepper. Perfectly delicious. Thanks for great recipes for busy families.5 stars

  6. Made this on Sunday for my fiancé’s lunches this week and damn it turned out so good! I added some cayenne pepper for heat, but otherwise followed recipe to a T. Definitely a keeper- thank you! ♥️5 stars

    1. I’m making this for my husband’s lunch. Did your rice expand sitting in the frig? I’m wondering if I should make the rice separately.
      Thank you

      Julie Burns

      1. Hi Julie, the rice does absorb some of the broth as it sits in the fridge. If cooking the rice separately, I would recommend cooking it in chicken broth so it is full of flavor still.

  7. Why the milk? I made the soup today and it was all good till I added the milk. It curd in the broth. I checked the date on milk and it’s good. Also smelled leftover milk and tasted it, it was good. What did do wrong?

    1. Hi Bill, the recipe calls for evaporated milk, which should not curdle. This is a canned milk (not the sweetened condensed kind), and it adds a bit of creamy texture and richness to the soup. You could definitely try it with a dash of heavy cream if you prefer. If you leave it out it will change the texture of the soup, but should still be delicious. Hope that helps.

    1. Hi Christine, Minute Rice will cook too fast to be added in step 4. If wanting to use minute rice, I would check the cooking time on the box and add it towards the end to prevent it from overcooking and ending up mushy.

  8. I love it!!! Omg yay! I am in no way a cook, and I feel like my older kids just get whatever to eat and my 1 year old wants actual meals so tonight I cooked this so tomorrow it is ready! She will love it!! Great simple recipe!! Saved in my bookmarks forever now lol!5 stars

    1. I also would like to add I did not have parsley or thyme, I also cut my chicken into cubes before cooking n did not shred but still looks like pic! ;) just big chunks of chicken lol5 stars

  9. I have made this recipe countless times for new moms, friends going through chemo, and my family. It is so simple to make but delicious and nutritious. I’m particular about giving people food that’s flavorful without lots of fat and this recipe fits the bill. I’ve started using Costco’s packages of rotisserie chicken breasts to save a step when I make this.5 stars

  10. Looks nothing like the pic… Pictures help, so be true to what u r putting out, this was a very important meal, and i choose your recipe , because of the picture!! But it is good..

    1. Glad you enjoyed the soup! I take pictures of the food when I make the recipe, so it looks exactly like that for me Lori :)

    1. This recipe uses fresh, uncooked chicken breasts. They are cooked in the soup, then shredded. Enjoy Cheryl!

      1. I enjoyed this soup!! It tasted just like I was hoping it would from the way it looked in the picture. What a perfect, filling, comfort food! I made this for myself while my family ate something else. We’re not great at trying new recipes. Now that I’ve tasted it, I’ll definitely be making it for them!! Thank you for sharing it!

  11. This was so simple to put together and everyone loved it. It was creamy, the rice gave it a rich nutty flavor and the vegetables were scrumptious. Thanks for this lovely soup that will become a staple in my home.5 stars