A quick and easy soup that’s perfect for winter days! Chicken and Rice Soup is similar to traditional homemade chicken noodle soup, but with rice instead of noodles. It’s an easy way to switch up your favorite soup recipe. Hearty, comforting and filling plus a one pot dinner that’s ready in 30 minutes!
A bowl of warm chicken and rice soup is one of my favorite meals when it’s cold. I love it because it’s one of my simple soup recipes and doesn’t take hours to make.
It’s a lot like my favorite homemade chicken noodle soup, but made with white rice and a little milk to give it some creaminess – it’s so cozy and delicious!
Old-Fashioned Chicken Soup with Rice
- No complicated steps or fancy ingredients for this recipe! All you need is some fresh veggies, chicken, and pantry ingredients to make it.
- You will love how quick it is to make from scratch. You don’t have to simmer it for hours!
- Everything cooks in one pot for easy clean-up.
Get your shopping list out because you will want to pick up the ingredients to make it this week! It’s the best, and I know you’re going to love it.
Meat: For this recipe, I like to use boneless, skinless chicken breasts. The cook in the soup – no browning required! You could also substitute boneless, skinless thighs.
Rice: I like simple white rice because it doesn’t take forever to cook. You can also use brown rice, but make sure to add at least 10 minutes of cooking time if you use it. I would avoid wild rice for this recipe because it can take longer. Try my wild rice soup recipe instead!
Vegetables: This soup is loaded with fresh veggies like carrots, celery, and garlic.
Seasonings: It’s flavored with dried herbs, salt, and pepper.
Broth: All of the ingredients simmer in chicken broth. At the end, I like to stir in some evaporated milk to give the soup a touch of creaminess.
How to Make It
In a large pot, heat olive oil over medium-high heat. Add the carrots, onions, and celery and cook them for four to five minutes. Add the garlic and dried herbs and cook them with the veggies for one minute.
Add the salt, pepper, broth, chicken breasts, and rice. Give it a stir and bring the pot to boil. Lower the heat to maintain a simmer and cook the soup for 18 to 20 minutes. The soup is done when the rice is tender and the meat is cooked through.
Take the chicken out of the pot and shred it. Add it back to the pot along with the evaporated milk. Stir and serve!
For this recipe, the rice cooks right in the soup! It makes it so easy.
Yes, you can. The chicken poaches in the simmering broth. Once it’s cooked through (165°F), you can shred it into bite-sized pieces. If you have cooked chicken on hand, you can add it after the soup simmers so it can warm through.
Yes, this is a great way to use it up! Omit the chicken and make the soup as instructed. Once the rice is tender, stir in shredded cooked turkey and let it warm up for a few minutes before serving.
If you prefer noodles, I recommend making my creamy chicken noodle soup instead. It has similar flavors!
Yes! Cool the soup and then freeze it in a freezer-safe container. I recommend thawing it before warming it up. You make need to add a little more broth to thin it, too.
I know you’re going to love this easy chicken soup recipe! It’s so quick, easy, and delicious. Add some breadsticks on the side to soak up all the delicious broth – it’s the perfect way to warm up!
More Simple Recipes
- My Easy Chili Recipe only takes 30 minutes and is a great dinner when it’s cold outside!
- Make creamy, cheesy One-Pot Alfredo when you’re craving a cozy pasta dinner!
- Sloppy Joe Casserole is the ultimate comfort food dinner that’s so easy to make.
- Ham and Noodle Casserole is a great way to use up leftover ham!
Try it and love it? Rate it, please! Seriously though a five-star rating below will make my day!
If you snap a photo, please be sure to tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your delicious dish!
Chicken and Rice Soup
- 1 Tbsp olive oil
- 1 onion finely minced
- 3 large carrots peeled and diced
- 2 stalks celery diced
- 1 tsp garlic minced
- 1 tsp dried parsley
- ½ tsp dried thyme
- 1 tsp salt
- ¼ tsp black pepper
- 6 c. low sodium chicken broth
- 2 chicken breasts about 1 lb
- 1 c. white rice
- 1 c. evaporated milk
- In a large dutch oven or pot, heat oil over medium-high heat on the stove top. Add onion, carrots and celery to dutch oven. Cook and stir for 4-5 minutes, or until the onion begins to turn golden brown.
- Add garlic, parsley and thyme to dutch oven, cook for 1 minutes.
- Add the salt and pepper, broth, chicken breasts and rice to dutch oven. Stir to combine. Bring to a boil over medium-high heat.
- Reduce heat to simmer, cover and cook for 18-20 minutes, stirring through cooking time. The rice and vegetables should be tender and the internal temperature of the chicken breasts should be 165 degrees F.
- Remove chicken from pot and shred. Add back to the pot and sti in evaporated milk.