chicken rice soup in pot
4.42 from 17 votes
Review Recipe

Chicken Rice Soup

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings
Author Ashley Fehr
Course Soup
Cuisine American
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. 
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Ingredients

  • 1 tablespoon oil
  • 1 onion minced
  • 3 large carrots peeled and diced
  • 1 stalk celery diced
  • 1 teaspoon minced garlic
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/8 teaspoon black pepper
  • 5 cups low sodium chicken broth
  • 2 chicken breasts
  • 1 cup brown rice
  • 1 cup evaporated milk

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Instructions

  1. 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.
  2. Add garlic, parsley and thyme and cook 1 minute.
  3. Add salt and pepper, broth, chicken. Add rice. Stir and bring to a boil over medium-high heat.

  4. Reduce heat to medium-low (a simmer), cover, and cook for 30 minutes, stirring every 10 minutes, or until vegetables and rice are tender.
  5. Remove chicken from pot and shred. Add back to the pot with evaporated milk.
  6. Serve.
Nutrition Information
Calories: 332, Fat: 9g, Saturated Fat: 3g, Cholesterol: 60mg, Sodium: 607mg, Potassium: 803mg, Carbohydrates: 35g, Fiber: 2g, Sugar: 6g, Protein: 25g, Vitamin A: 105%, Vitamin C: 6.3%, Calcium: 15%, Iron: 8.8%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword chicken soup, soup recipe