Homemade Chicken and Rice Soup Recipe
This Homemade 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.
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.