A dish of homemade easy Chicken and Rice Soup recipe is perfect for chilly days.
This soup is loaded with chicken, vegetables, and brown rice, boiled in broth, and finished with a touch of creaminess.
Homemade chicken and rice soup has great flavor and is easy to prepare for a busy week!
This is made by cooking meat pieces in the broth which yields a beautiful savory, golden, flavour-infused broth without having to manhandle a whole chicken.
Skip the rotisserie – this is better!
Can You Cook the rice in Soup?
A lot of recipes call for cooking the rice right in soup but I beg you to do.
I like the cook it on the side in some chicken broth instead, this way they and the soup can be stored separately or in the freezer.
Chicken and Rice Soup By Crock Pot Method
Melt the butter in the Crock Pot. Add the onions, carrots, celery, and garlic and toss to coat.
Add the basil, parsley, oregano, thyme, mustard powder, pepper, soy sauce, hot sauce, chicken, and chicken broth.
Cook on low for 6 hours. (I recommend low heat to keep the chicken juicy and tender. Cooking it over higher heat makes it tougher. If necessary, it can be cooked for 4 hours on high.) Shred at the end of cooking and return it to the soup.
Cook rice separately as outlined in the stove top procedure. Add rice to serving bowls and ladle soup on top.
Store any leftover rice and soup in separate containers and refrigerate or freeze.
Do You Cook the Chicken Before Adding It Into the Soup?
Nope! Simply dice up chicken breasts, season them with seasoned salt and pepper, then stir the pieces into the hot, boiling broth. They will poach as the soup cooks.
Diced, boneless/skinless meat thighs could be used as well. Alternatively, you could use pre-cooked shredded or diced chicken from a rotisserie or slow cooker.
Stir it in at the end to warm through.
Should You Cook the Rice before Adding it to the Soup?
The rice will cook in the hot chicken pot, soaking up all the tasty flavors as it softens. That said, if you have tasty cooked rice you want to use instead, you may do that.
But know that you won’t need as much stock or broth since the cooked rice won’t soak as much of it up.
How Do You Keep the Rice from Getting Tasty?
My point of view for ensuring your rice doesn’t get mushy in this soup is to use high-quality rice. If you use minute rice or any other type of par-boiled rice, it will turn out mushy!
I am brand loyal to Lindbergh Family Farms rice products and find their White rice is the best rice for this recipe. Trust me, rice quality makes a huge difference!
Ingredients OF Chicken and Rice Soup
Seasonings: This is a simple soup recipe with parsley, thyme, salt & pepper. Add other dried or fresh herbs or bay leaves 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 this. Bone-in or boneless thighs also work well in this recipe.
If using cooked meat or rotisserie chicken, add the meat 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, basmati, or jasmine white rice;
adjust the cooking time as needed. If using cooked this recipe, it can be added about 3 minutes before serving.
Veggies: Onion, carrot, and celery are the base of this soup and add lots of flavor.
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 This Homemade Chicken and Rice Soup Recipe?
This homemade recipe is so easy to make – no need to excellent cooker the chicken meat.
In a broth or Dutch oven, sauté the carrot, onion, and celery until tender radish brown color.
Add broth, uncooked chicken breasts, and rice, then simmer until this is tender.
Shred cooked chicken, stir back into the pot, and finish with evaporated milk for creaminess.
Serve with 25-minute dinner rolls or a chunk of crusty bread for dipping.
Homemade Traces Chicken and Rice Soup
This 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 heat, 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 this recipe in lukewarm water until thawed, then reheat to the desired heat on the stove top.
Adaptable recipe – make it your own!
This recipe is a terrific base for adding your touch. It’s slurp-worthy delicious as it is, but can take more veggies, more herbs, a squeeze of fresh lemon, or even other cooked proteins.
Here are some ideas:
- Zest and a squeeze of fresh lemon is a beautiful touch of freshness
- More veggies (chopped zucchini, stir in chopped kale or spinach, bell peppers)
- Sub chicken with other cooked protein (450g/1lb cooked weight)
- Add 1/2 tsp dried thyme or 3 sprigs, or a touch of other dried herbs
- Try adding a can or two of crushed tomato for a light tomato-based soup
- For low carb, skip the rice and load up on more veggies. I like to fill it out with meaty veggies like broccoli and cauliflower.
Storage of Chicken and Rice Soup
- Store in an airtight container and refrigerate for up to 4 days or freeze for up to 3 months.
- Be sure to freeze the rice in a separate container from the soup. They both freeze well.
Recipe
Homemade Chicken and Rice Soup Recipe
Equipment
- 1 Dutch oven
Ingredients
- 1 tbsp Olivia oil
- 1 onion
- 3 Large carrots peeled and diced
- 1 Stalk celery diced
- 1 tbsp garlic minced
- 1 tbsp dried parsley
- 1/2 tbsp dried thyme
- 1 tbsp salt
- 1/8 tbsp black pepper
- 5 cup low sodium chicken broth
- 2 cup chicken breasts uncooked
- 1 cup brown rice
- 1 cup evaporated milk
Instructions
- 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 for 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.