Description
This Chicken Rice Soup recipe offers a warm, hearty, and comforting bowl packed with tender chicken, wholesome brown rice, and vibrant vegetables. Enriched with evaporated milk for a creamy touch, this flavor-packed soup is easy to make and perfect for any day when you crave nourishing home-cooked comfort food.
Ingredients
Scale
Chicken
- 1 pound boneless skinless chicken thighs, patted dry (or 2 1/2 cups rotisserie chicken as substitute)
- salt and pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
Vegetables
- 1 yellow onion, diced
- 3 stalks celery, chopped into 3/8-inch pieces
- 3 medium carrots, peeled and chopped into 3/8-inch pieces (about 1 cup)
- 4-6 cloves garlic, minced
- 1 heaping cup (5 oz.) green beans, trimmed and chopped into 1-inch pieces
Grains and Broth
- 1 cup brown rice
- 8 cups low-sodium chicken broth (plus more as needed)
- 1 12 oz. can evaporated milk (or substitute additional chicken broth)
Spices and Seasonings
- 2 teaspoons chicken bouillon (granulated, crushed cubes, or preferred brand)
- 1 tsp dried parsley
- 1 tsp dried basil
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1/4 tsp ground mustard
- 1/4 tsp paprika
- 1/4 tsp dried dill
- 1 bay leaf
- Pinch to 1/4 teaspoon red pepper flakes (optional)
- salt, to taste
- fresh parsley, for garnish (optional)
Instructions
- Sear chicken: Heat 2 tablespoons olive oil over medium-high heat in a large Dutch oven or soup pot. Season chicken thighs on both sides with 1/2 teaspoon salt and 1/2 teaspoon pepper. Sear the chicken until golden brown, about 2 minutes per side. Remove the chicken to a plate and leave the drippings in the pot.
- Sauté vegetables: Melt 2 tablespoons unsalted butter in the drippings over medium-low heat. Increase heat to medium-high and add diced onion, chopped carrots, and celery. Sauté until onions become tender and golden bits form at the bottom, about 5-7 minutes. Add minced garlic and a pinch or up to 1/4 teaspoon red pepper flakes, then cook for 30 seconds more.
- Add ingredients: Return the seared chicken to the pot. Add 1 cup brown rice, 2 teaspoons chicken bouillon, all dried herbs (parsley, basil, thyme, oregano, dill), ground mustard, paprika, bay leaf, and 8 cups low-sodium chicken broth. Stir to combine.
- Simmer soup: Cover the pot and bring the soup to a boil, then reduce heat to low to maintain a gentle simmer. Let the soup simmer until the chicken is tender enough to shred, about 15 minutes (longer if using chicken breasts instead of thighs).
- Shred chicken: Remove the chicken from the pot onto a cutting board once tender enough to handle. Allow it to cool slightly, then shred it into bite-sized pieces. Do not add the shredded chicken back to the soup yet.
- Cook rice and green beans: Add chopped green beans to the simmering soup. Continue simmering the soup, covered, for 20 to 25 minutes, stirring occasionally and replacing the lid, until the rice and green beans are tender.
- Finish soup: Remove the soup from heat. Stir in the 12 oz. can of evaporated milk and the shredded chicken (or rotisserie chicken if using). Add additional chicken broth if you prefer a thinner soup. Taste and adjust seasoning with salt and pepper as needed. Garnish with fresh parsley if desired before serving.
Notes
- Use rotisserie chicken as a shortcut if desired; add it along with evaporated milk at the end to save time.
- White rice can be substituted for brown rice, but adjust cooking time since white rice cooks faster (reduce simmer time accordingly).
- You can swap or add other vegetables like peas, corn, or chopped spinach to customize the soup.
- Evaporated milk adds creaminess without extra heaviness—substitute with additional chicken broth to keep it lighter.
- Adjust red pepper flakes according to your heat preference or omit altogether for a milder soup.
- This soup stores well and can be refrigerated for up to 4 days or frozen for 2 months.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 65 mg
