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5.0 from 12 votes

Old Fashioned Chicken Rice Soup

This easy, creamy chicken and rice soup is hearty, easy to make on the stove and can be adapted for the crockpot or Instant Pot.

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 8 people
Calories: 307 kcal
Course: Main Course , Appetizer , Lunch , Dinner
Cuisine: American

Ingredients

  • 4 cups chicken broth
  • 1 lb chicken breast boneless, skinless, cut into large chunks
  • 1 tablespoon avocado oil
  • 4 stalks celery chopped (about 1 cup)
  • 12 oz carrots chopped (about 3 cups)
  • 1 teaspoon kosher salt
  • 1 teaspoon pepper
  • 1 tablespoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon dried oregano
  • 1 tablespoon dried parsley
  • rice seasoning mix optional
  • 1/3 cup flour
  • 1 cup heavy cream
  • 1 cup milk
  • 1/2 cup long grain/wild rice mix

Instructions

    Cup of Yum
  1. Season your chicken on both sides with salt and pepper.
  2. Add your avocado oil to a large heavy-bottomed skillet. Once it's shimmery, place your chicken in the oil and sear on both sides. You aren't cooking it in the skillet, just searing the outside.
  3. Add your chicken to a deep pot. Pour in your chicken broth to cover the chicken. Turn the burner on high and bring to a boil. Once it comes to a boil, turn down to a simmer.
  4. While your chicken is simmering, add the celery and carrots to the skillet you seared the chicken in over medium heat. Add in the garlic powder, onion powder, oregano, and parsley. If your rice package came with a seasoning packet, you can add it here if you'd like as well.
  5. Once your carrots and celery have begun to soften, add in your flour. Stir to combine and cook briefly, about 1 minute.
  6. Gently pour in the heavy cream, mixing to combine and letting it thicken. Once that is fully combined, gently pour in the milk, stirring to combine.
  7. Continue to cook the mixture, stirring frequently until it has thickened.
  8. Remove the chicken from the broth and shred or dice. Add it back into the broth.
  9. Add your rice to the broth and chicken pot.
  10. Add your thickened vegetable mixture to the pot with the chicken, broth, and rice. Simmer about 15 minutes, just until the rice is softened.
  11. Serve with your favorite crackers and a sprinkle of fresh parsley and oregano!

Notes

  • WW Green Plan Points: 10 per serving (as written), 5 per serving if you replace the heavy cream with fat-free half & half. 

Nutrition Information

Serving 11/4 cup Calories 307kcal (15%) Carbohydrates 22g (7%) Protein 20g (40%) Fat 15g (23%) Saturated Fat 8g (40%) Polyunsaturated Fat 1g Trans Fat 0g Cholesterol 82mg (27%) Sodium 429mg (18%) Fiber 2g (8%) Sugar 4g (8%)

Nutrition Facts

Serving: 8people

Amount Per Serving

Calories 307

% Daily Value*

Serving 11/4 cup
Calories 307kcal 15%
Carbohydrates 22g 7%
Protein 20g 40%
Fat 15g 23%
Saturated Fat 8g 40%
Polyunsaturated Fat 1g 6%
Trans Fat 0g 0%
Cholesterol 82mg 27%
Sodium 429mg 18%
Fiber 2g 8%
Sugar 4g 8%

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