Chicken Rice Soup
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The healthful soup in this simple recipe for chicken rice soup is ideal for chilly days! It’s stuffed with brown rice and veggies, cooked in chicken stock, and then given a slight creaminess to finish.

One of our favorite homemade chicken and rice soup recipes, this dish is simple to prepare in advance for a busy week and has incredible flavor.

I am a huge soup fan, and I adore all varieties!

Our family loves minestrone soup, stuffed pepper soup, chicken noodle soup made in an Italian slow cooker, and plain roasted tomato soup.

Chicken Rice Soup
Chicken Rice Soup (Pinterest)

The issue is that I have a hard time finding soups that my kids will like. But what about something like this, which is rich, creamy, and packed with chicken and rice? It always is simple to swallow! Especially if you have a piece of crusty bread for dipping or 30 Minute Dinner Rolls;

How Do You Make Homemade Rice and Chicken Soup?

You might be wondering how to create healthy rice soup from scratch. It’s very simple to create this creamy chicken and rice soup.

Simply whisk everything together, cover the pot, and simmer until the rice and vegetables are cooked. Although I also enjoy chicken wild rice soup, I prefer to use brown rice in this recipe for simple chicken and rice soup.

Compared to white rice, brown rice has a little bit more fiber and requires less work to prepare than wild rice. The best of both worlds, in my opinion!

Can Chicken Rice Soup Be Freeze?

If you take a few crucial actions, homemade chicken rice soup freezes nicely.

Low-fat milk separates when frozen and does not freeze properly. In this recipe for creamy chicken rice soup, regular evaporated milk would perform better than low-fat or skim varieties.

If you know you’re going to freeze, I suggest using full milk or even cream for an even better outcome because the increased fat content fares better when frozen and thawed.

Place after cooling to room temperature in a big freezer bag, tightly seal it, and set flat to freeze in a thin layer. When you need the soup for dinner, this will help it thaw very quicker!

You can microwave the bag or reheat it on the stovetop to the desired temperature after it has thawed in lukewarm water.

Can I Reuse Cooked Chicken Leftovers?

In this recipe for chicken soup, leftover cooked chicken is perfectly acceptable. Simply substitute fresh chicken breasts for it to continue.

Is Cooked Rice Leftover Okay?

If you need to declutter the fridge, you may also create chicken rice soup using leftover cooked rice.

Simply carry on with the recipe as written, omitting the rice. When you are thickening the soup at the end, add the rice that has already been cooked, and it will quickly rewarm.

Chicken Rice Soup
Chicken Rice Soup (Pinterest)


  • 1 tablespoon oil
  • 1 onion minced
  • 3 large carrots peeled and diced
  • 1 stalk celery diced
  • 1 teaspoon garlic minced
  • 1 teaspoon dried parsley
  • ½ teaspoon dried thyme
  • 1 teaspoon salt
  •  teaspoon black pepper
  • 5 cups low sodium chicken broth
  • 2 chicken breasts uncooked
  • 1 cup brown rice
  • 1 cup evaporated milk


  1. Oil should be heated over medium-high heat in a big soup pot. When the onion starts to turn golden, add the carrots and celery and simmer and stir for 3 to 4 minutes.
  2. for one minute after adding the garlic, parsley, and thyme.
  3. Add chicken, broth, salt, and pepper. Put rice in. Stir and heat on medium-high, bringing to a boil.
  4. Cook for 30 minutes, stirring every 10 minutes, or until rice and vegetables are tender. Reduce heat to medium-low (a simmer).
  5. chicken from the pot then shreds it. Add evaporated milk back to the pot.
  6. 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