Chicken and Rice Soup – Spend With Pennies

This Chicken and Rice Soup recipe is the perfect recipe for a chilly day!

Chicken, vegetables and brown rice are simmered in a flavorful broth and finished with a touch of creaminess.

Serve it with a salad and some crusty bread for a perfect meal.

What You’ll Need For Chicken and Rice Soup

The ingredients for this chicken and rice soup recipe are staples I always have on hand.

• Chicken Broth: I prefer low-sodium chicken broth as the base of this soup, so it isn’t too salty. While it’s optional, heavy cream or evaporated milk adds a touch of creaminess.
• Seasoning: The seasonings are simple with parsley and thyme but feel free to add other dried or fresh herbs or bay leaves
• Vegetables: Celery, onion, and carrot add both flavor and nutrition to this soup.
• Chicken: Use raw boneless skinless chicken breasts—simmering them in the soup adds flavor to the broth and is easy. Bone-in or boneless chicken thighs can be used.
• Rice: Brown rice is a hearty boost of fiber and holds its texture well. You can replace it with long grain white rice, wild rice or basmati. Adjust the cooking time as needed.

Shortcuts

• Use leftover cooked rice; it can be added about 5 minutes before serving.
• Use rotisserie chicken, leftovers, or cooked chicken in place of chicken breasts—add it once the rice is cooked.

How To Make Chicken and Rice Soup

This chicken and rice soup is so easy to make – no need to pre-cook the chicken.

1. In a pot or Dutch oven, soften the vegetables according to the recipe below.
2. Add broth, uncooked chicken breasts, and rice, then simmer until the rice is tender.
3. Shred cooked chicken, stir back into the pot, and finish with cream or evaporated milk if desired.

Serve with dinner rolls or a chunk of crusty bread for dipping.

Storing Leftovers

Chicken Rice Soup recipe is the ultimate comfort food, and it’s perfect for meal prep because it freezes well. Store leftovers in an airtight container in the fridge for up to 4 days.

To freeze leftovers, cool the soup to room temperature, then place it in freezer bags. 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.

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Chicken Rice Soup

This Chicken Rice Soup is loaded with vegetables and brown rice, simmered in chicken broth, and finished with a touch of creaminess. 

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Cook ModePrevent your screen from going dark

• In a large 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 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 and cover. Simmer for 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 or cream if using.

Store soup in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave. 
Chicken breasts can be replaced with chicken thighs, add it to the soup 10 minutes later.

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

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken, Lunch, Soup

Cuisine American

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