Chicken and Rice Soup {Loaded with Veggies & Rice}
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A bowl of this easy Chicken and Rice Soup recipe is perfect for chilly days!
This soup is loaded with chicken, vegetables and brown rice, simmered in broth and finished with a touch of creaminess.
Homemade Chicken Rice Soup has great flavor and is easy to meal prep for a busy week!
Chicken and Rice Soup Ingredients
This easy chicken and rice soup is packed with goodness, fresh, and flavorful. It’s a meal that the entire family will agree on. Made in just one pot,it’s as easy as it is delicious!
- Veggies: Onion, carrot, and celery are the base of this soup and add lots of flavor.
- Seasonings: This is a simple soup recipe with parsley, thyme, salt & pepper. Add other dried or fresh herbs or bay left to taste.
- Chicken Broth: Low-sodium chicken broth is the base of this soup.
- Chicken: This recipe uses chicken breasts – no need to cook ahead; they’ll simmer to perfection in the soup. Bone-in or boneless chicken thighs also work well in this recipe. If using cooked chicken or rotisserie chicken, add the chicken once the rice is cooked.
- Rice: We love brown rice in this soup recipe, it adds great texture and a boost of fiber. You can swap it with other varieties of rice like white rice, basmati, or jasmine rice; adjust the cooking time as needed. If using cooked rice, it can be added about 5 minutes before serving.
- Evaporated Milk: While it’s optional, a little bit of evaporated milk adds a creamy element without being too heavy. A bit of heavy cream can be added in place.
How To Make Chicken and Rice Soup
This creamy chicken and rice soup is so easy to make – no need to pre-cook the chicken.
- In a pot or Dutch oven, sauté the carrot, onion, and celery until tender per the recipe below.
- Add broth, uncooked chicken breasts, and rice, then simmer until the rice is tender.
- Shred cooked chicken, stir back into the pot, and finish with evaporated milk for creaminess.
Serve with 30 Minute Dinner Rolls or a chunk of crusty bread for dipping.
Leftover Chicken Rice Soup
This homemade Chicken Rice Soup recipe is the ultimate comfort food and it’s perfect for meal prep as it freezes well.
To freeze leftovers, cool the soup to room temperature, then place it 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 of chicken soup in lukewarm water until thawed, then reheat to the desired temperature in the microwave or on the stovetop.
More Soup Recipes You’ll Love
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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.
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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.
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Add garlic, parsley and thyme and cook 1 minute.
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Add salt and pepper, broth, chicken. Add rice. Stir and bring to a boil over medium-high heat.
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Reduce heat to medium-low (a simmer), cover, and cook for 30 minutes, stirring every 10 minutes, or until vegetables and rice are tender.
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Remove chicken from pot and shred. Add back to the pot with evaporated milk.
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Serve.
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© 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.
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