There’s just something about a warm bowl of chicken rice soup that feels like home.
It’s the kind of meal that brings comfort on a cold day or after a long one—simple, satisfying, and made with love.
When you simmer tender chicken, veggies, and rice together in a savory broth, the flavors come alive—fresh, cozy, and extra nourishing.
Your family will love how filling and wholesome it is, and you’ll love how quick and easy it is to make in just one pot.
Perfect for busy weeknights, meal prep, or anytime you need a comforting bowl of goodness.
For Chicken Rice Soup
- Chicken Breasts – Boneless, skinless; cooks right in the soup and gets shredded for easy texture and protein.
- Long Grain Rice – You can use white or brown rice. White cooks quicker, brown adds a bit more chew and fiber.
- Carrots – Peeled and diced; they add natural sweetness and a pop of color.
- Celery – Classic soup veggie that adds subtle flavor and crunch.
- Onion – Finely minced; gives the base a rich, savory aroma.
- Garlic – Adds depth and warmth to the flavor.
- Dried Parsley & Thyme – These dried herbs give the soup that cozy, homemade flavor.
- Chicken Broth – Low sodium is best so you can control the salt level. Adds all the savory soup goodness.
- Salt & Black Pepper – Essential seasonings to enhance all the flavors.
- Evaporated Milk – Stirred in at the end for a touch of creaminess without being too heavy.
- Oil – Just a tablespoon to sauté the veggies and start the soup off right.
Chicken Rice Soup
Notes
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 taste)
Instructions
- Heat oil in a large soup pot over medium-high heat.
- Add onion, carrots, and celery. Cook for 3–4 minutes, until the onion begins to brown slightly.
- Stir in garlic, parsley, and thyme. Cook for another minute.
- Rinse the rice thoroughly under cold water.
- Add chicken broth, raw chicken breasts, rinsed rice, salt, and pepper to the pot. Stir well and bring to a boil.
- Reduce heat to medium-low. Cover and simmer for:
- 15 minutes if using white rice
- 30 minutes if using brown rice
Stir every 10 minutes to prevent sticking.
- Once the rice and vegetables are tender, remove the chicken. Shred it with two forks and return it to the soup.
- Stir in evaporated milk. Adjust seasoning if needed and serve hot.
- For brown rice, dice the vegetables slightly larger so they don't overcook.
- Adjust the amount of evaporated milk to reach your preferred creaminess.
Nutrition
Calories: 332kcal | Carbohydrates: 35g | Protein: 25g | Fat: 9g | Saturated Fat: 3g
Cholesterol: 60mg | Sodium: 607mg | Potassium: 803mg | Fiber: 2g | Sugar: 6g
Vitamin A: 5250IU | Vitamin C: 5.4mg | Calcium: 150mg | Iron: 1.6mg
1. Can I use pre-cooked or rotisserie chicken instead of raw chicken breasts?
Yes, using pre-cooked or rotisserie chicken can save time. Simply shred the cooked chicken and add it to the soup during the last 10 minutes of cooking to heat through.
2. How can I prevent the rice from becoming mushy in the soup?
Cooking the rice separately and adding it to individual bowls before ladling the soup over helps maintain its texture. Alternatively, use high-quality long-grain white rice and avoid overcooking.
3. Can I substitute brown rice for white rice?
Yes, but brown rice requires a longer cooking time (about 30 minutes) and more liquid. Ensure the vegetables are cut larger to prevent overcooking.
4. How can I add more flavor to my Chicken Rice Soup?
Enhance flavor by sautéing aromatic vegetables like onions, carrots, and celery before adding broth. Incorporating herbs such as parsley and thyme, and using a rich, low-sodium chicken broth also boosts taste.
5. Is it possible to make this soup in a slow cooker?
Yes, combine all ingredients except the evaporated milk in the slow cooker and cook on low for 6–8 hours or high for 3–4 hours. Add the evaporated milk during the last 30 minutes of cooking.