Chicken Rice Soup Recipe
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Chicken Rice Soup Recipe
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Warm, hearty, and a touch indulgent, this Chicken and Rice Soup is the ultimate comfort food reimagined. Lightly enriched with evaporated milk, it delivers a creamy texture without the extra guilt, while brown rice and fragrant spices make every bite satisfying, nourishing, and extraordinarily flavorful. I've also included tips for using shortcut rotisserie chicken, white rice, and other veggies!
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Ingredients
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken thighs, patted dry OR 2 1/2 cups rotisserie chicken (may sub breasts)
- salt and pepper
- 2 tablespoons unsalted butter
- 1 yellow onion, diced
- 3 stalks celery, 3/8-inch chop
- 2-3 medium carrots, peeled, 3/8-inch chop (about 1 cup)
- 4-6 cloves garlic, minced
- pinch -1/4 teaspoon red pepper flakes (optional)
- 1 cup brown rice (see notes for white rice)
- 2 teaspoons chicken bouillon (granulated, crushed cubes, or Zoup!/Better Than Bouillon)
- 1 tsp EACH dried parsley, dried basil
- 1/2 tsp EACH dried thyme, dried oregano, salt
- 1/4 tsp EACH ground mustard, paprika, dried dill,
- 1 bay leaf
- 8 cups low-sodium chicken broth (plus more as needed)
ADD LAST
- 5 oz. (1 heaping cup) green beans, trimmed, chopped into 1-inch pieces
- 1 oz. can evaporated milk (or sub additional chicken broth)
- Fresh parsley for garnish (optional)
Instructions
- Sear chicken: Heat 2 tablespoons oil over medium-high heat in a large Dutch oven/soup pot. Whisk together 1/2 teaspoon salt and 1/2 teaspoon pepper and season both sides of the chicken. Sear until golden, about 2 minutes per side. Remove the chicken to a plate, but leave the drippings. (If using chicken breasts, searing is recommended but not a must.)
- Sauté vegetables: Melt two tablespoons of butter in the drippings over medium-low heat. Increase to medium-high heat and add onions, carrots, and celery; sauté until the onions are tender, scraping up the golden bits on the bottom of the pan, about 5-7 minutes. Add the garlic and red pepper and sauté for 30 seconds.
- Add ingredients: Return the chicken to the pot and add the brown rice, bouillon, spices, and broth.
- Simmer soup: Cover the soup and bring to a boil, then reduce to a low simmer. Simmer until the chicken is tender enough to shred, about 12-15 minutes (longer for breasts).
- Shred chicken: Once the chicken is tender, remove it to a cutting board. Shred once it is cool enough to handle, but don’t add it back to the pot yet.
- Meanwhile: Add the green beans to the pot and continue to simmer (covered) for 20-25 minutes, stirring occasionally and replacing the lid, until the rice is tender.
- Add chicken: Remove from heat and stir the evaporated milk and shredded chicken OR rotisserie chicken into the soup. Stir in additional broth if desired for a less “chunky” soup. Taste and season with additional salt and pepper if desired.
Notes
- Chicken: I recommend juicier, more flavorful, boneless, skinless chicken thighs. They will make your soup far superior to using chicken breasts! However, you may swap out for chicken breasts (they'll take longer to cook, but make sure not to overcook, or they will be dry) or, better yet, use rotisserie chicken.
- White Rice:
- The celery and carrots won't simmer as long, so they don't need to be chopped thick - chop them closer to 1/4 inch/regular chop.
- Add the green beans in step 3 to simmer with the chicken.
- Instead of adding the rice in step 3, add it AFTER you remove the cooked chicken in step 6. Cover the soup and bring to a boil. Once boiling, reduce heat to LOW and continue to simmer, covered, stirring occasionally, and replacing the lid for 8-12 minutes or until rice is cooked. ***NOTE: Cooking time may vary depending on your rice and how long it takes to boil your soup, so I suggest checking the rice occasionally until done.
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