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Chicken Rice Soup

This Chicken Rice Soup is a cozy, one-pot meal that brings together tender chicken, hearty rice, and a medley of vegetables in a flavorful, wholesome broth.

It’s the kind of comforting dish that’s perfect for chilly days, yet light enough to enjoy anytime.

With minimal prep and a hands-off cook time, you’ll have a delicious, nutritious meal on the table in just 40 minutes.

Whether you’re looking for something to nourish your body or simply craving a warm bowl of comfort, this soup is sure to satisfy!

For Chicken Rice Soup:

• Chicken – Boneless, skinless chicken breasts or thighs work well, depending on your preference for white or dark meat.
• Vegetables – A mix of onions, carrots, and celery for flavor and texture.
• Garlic – Fresh minced garlic adds a robust flavor base.
• Rice – Long-grain white or brown rice. Brown rice will take a bit longer to cook.
• Low Sodium Chicken Broth – A base for the soup, adding richness without extra salt.
• Evaporated Milk – Adds creaminess to the soup, making it smooth and comforting.
• Dried Herbs – Parsley and thyme for a fragrant, savory profile.
• Salt and Pepper – To taste, for seasoning the soup.
• Vegetable Oil – For sautéing the onions, carrots, and celery at the beginning.

Chicken Rice Soup

Looking for a cozy, healthy soup that warms you from the inside out? This Chicken Rice Soup is packed with tender chicken, nutritious vegetables, and hearty rice, all simmered together for a flavorful, wholesome meal.

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Course: Soup

Cuisine: American

Keyword: Chicken Rice Soup

Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 6

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Ingredients:

• 1 tablespoon oil
• 1 onion, minced
• 3 large carrots, peeled and diced
• 1 rib celery, diced
• 1 teaspoon minced garlic
• 1 teaspoon dried parsley
• ½ teaspoon dried thyme
• 5 cups low-sodium chicken broth
• 2 raw chicken breasts
• 1 cup long-grain white or brown rice, rinsed
• 1 teaspoon salt
• ⅛ teaspoon black pepper
• ½ cup evaporated milk (adjust to your preference)

 

Instructions:

1. Cook the Vegetables:
   • In a large soup pot, heat oil over medium-high heat.
   • Add the onion, carrots, and celery.
   • Cook and stir for about 3-4 minutes until the onion begins to soften and turn golden.
2. Add Garlic and Herbs:
   • Add the garlic, parsley, and thyme.
   • Stir and cook for an additional 1 minute to release the flavors.
3. Add Rice and Broth:
   • Rinse the rice under cold water.
   • Add the chicken broth, chicken breasts, rice, salt, and pepper.
   • Stir everything together and bring to a boil over medium-high heat.
4. Simmer the Soup:
   • Once boiling, reduce the heat to medium-low and cover the pot.
   • Let it simmer, stirring every 10 minutes.
   • If using white rice, cook for about 15 minutes.
   • If using brown rice, cook for around 30 minutes, or until the rice and vegetables are tender.
5. Shred the Chicken:
   • Remove the chicken from the pot and shred it.
   • Return the shredded chicken to the soup, then add the evaporated milk and stir to combine.
6. Serve:
   • Serve and enjoy your healthy Chicken Rice Soup!

 

Notes:

• If using brown rice, consider chopping the vegetables slightly larger to prevent them from becoming too soft during the longer cooking time.

 

 

Nutrition

Calories: 332 kcal | Carbohydrates: 35g | Protein: 25g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 60mg | Sodium: 607mg | Potassium: 803mg | Fiber: 2g | Sugar: 6g | Vitamin A: 5250 IU | Vitamin C: 5.4mg | Calcium: 150mg | Iron: 1.6mg

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1. Can I use rotisserie chicken to save time?

Absolutely! Rotisserie chicken or leftover cooked chicken is a great shortcut. Simply shred it and toss it into the soup after the rice is cooked, warming it through before serving. It’ll save you prep time without compromising on flavor.

2. Do I have to cook the rice separately?

Not at all! You can add the uncooked rice directly into the pot with the broth, chicken, and veggies. The rice will absorb all those wonderful flavors as it cooks, making it extra delicious and less hassle. Just keep an eye on the cooking time for white vs. brown rice.

3. Can I use frozen vegetables instead of fresh?

Yes, frozen veggies work perfectly in this soup! They’re already chopped, so just toss them in when the recipe calls for fresh ones. They’ll cook just as well, and you won’t lose any flavor.

4. How can I make this soup heartier?

To make the soup even more filling, you can add extra vegetables like spinach, kale, or even potatoes. If you’re looking for extra protein, toss in some beans or chickpeas for an easy boost. It’s a simple way to bulk it up without adding extra calories!

5. What should I do if the soup is too thick after refrigerating leftovers?

No worries! If your soup thickens too much when stored, simply add a bit of chicken broth or water while reheating. Stir it in gradually until you reach your preferred consistency. The soup will still taste just as great!

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