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Chicken and Rice Soup

Easy one pot soup recipe loaded with carrots, shredded chicken and rice!

Prep Time
15 mins
Cook Time
15 mins
Total Time
33 mins
Servings: 4
Calories: 411 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 1 Tablespoon olive oil
  • 1 onion finely minced
  • 3 large carrots peeled and diced
  • 2 stalks celery diced
  • 1 teaspoon garlic minced
  • 1 teaspoon dried parsley
  • ½ teaspoon dried thyme
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 6 cups low sodium chicken broth
  • 2 chicken breasts about 1 lb
  • 1 cup white rice
  • 1 cup evaporated milk

Instructions

    Cup of Yum
  1. 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.
  2. Add garlic, parsley and thyme to dutch oven, cook for 1 minutes.
  3. Add the salt and pepper, broth, chicken breasts and rice to dutch oven. Stir to combine. Bring to a boil over medium-high heat.
  4. 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 Fahrenheit.
  5. Remove chicken from pot and shred. Add back to the pot and stir in evaporated milk.

Notes

  • Cool the soup and then transfer it to an airtight container.
  • FRIDGE: Store in the fridge for 3-4 days.
  • FREEZER: Freeze leftovers in a freezer-safe container for up to three months. I recommend thawing it in the fridge overnight before warming it up.
  • Keep in mind that you make need to add a little more broth to the soup when reheating as the rice will soak up some of the broth when stored.

Nutrition Information

Calories 411kcal (21%) Carbohydrates 36g (12%) Protein 38g (76%) Fat 13g (20%) Saturated Fat 5g (25%) Cholesterol 89mg (30%) Sodium 937mg (39%) Potassium 1188mg (34%) Fiber 3g (12%) Sugar 11g (22%) Vitamin A 9286IU (186%) Vitamin C 9mg (10%) Calcium 212mg (21%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 411

% Daily Value*

Calories 411kcal 21%
Carbohydrates 36g 12%
Protein 38g 76%
Fat 13g 20%
Saturated Fat 5g 25%
Cholesterol 89mg 30%
Sodium 937mg 39%
Potassium 1188mg 25%
Fiber 3g 12%
Sugar 11g 22%
Vitamin A 9286IU 186%
Vitamin C 9mg 10%
Calcium 212mg 21%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.