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 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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top view of chicken and rice soup made with chicken, brown rice, chicken broth and vegetables

Cozy and Comforting Chicken Rice Soup

AL DENTE, NEVER MUSHY RICE. Brown rice creates a divine, nutty, chewy texture, unlike white rice, which can quickly become mushy.
LIGHTLY CREAMY. Adding a can of evaporated milk instead of additional broth creates a delightful creaminess that pairs beautifully with the rice.
NUTRITIOUS. Both brown rice and evaporated milk are healthier than the alternatives of half and half and white rice for wholesome ingredients you can feel good about.
WELL-SEASONED. Garlic, onions, aromatics, bouillon, plenty of dried herbs, and spices combine for an alluring tapestry you will crave.
MAKE AHEAD AND INCREDIBLE LEFTOVERS. Brown rice reheats beautifully!

a ladle of chicken and rice soup recipe showing the creamy texture of the broth

Chicken and Rice Soup Ingredients

This Chicken and Rice Soup boasts rich and complex flavor, but it’s made with very basic ingredients you likely have on hand already! Let’s review what you’ll need (measurements in the printable recipe card at the bottom of the post):

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.
Rice: I recommend brown rice so leftovers taste equally delicious; otherwise, the rice can get mushy. However, you may use long-grained jasmine rice; see the Notes in the recipe card for how long to cook it.
Olive Oil and Butter: The chicken is seared in olive oil, then butter is added to the drippings to sauté the vegetables. Always use a high-quality extra virgin olive oil for the best flavor and unsalted butter so we can control the salt. Or, use salted butter, reduce the salt, and salt to taste at the end of cooking.
Onion: Use one diced yellow onion for aromatic depth.
Celery: You’ll need three celery stalks chopped on the thicker side so it doesn’t become mushy.
Carrots: You’ll need two to three medium carrots to equal one cup, chopped about 3/8-inch thick.
Garlic: 4-6 garlic cloves bring the punch of flavor. Use more or less as desired.
Chicken broth: Make sure your chicken broth is low in sodium; otherwise, your soup will be too salty. Using low-sodium broth also allows us to use chicken bouillon, a flavor bomb.
Chicken bouillon: Use 2 teaspoons of bouillon powder, cubes, or a base like Better Than Bouillon or Zoup! Add it to the soup without dissolving it in liquid first.
Evaporated Milk: This transforms the soup into lightly creamy in all the best ways without the fat of half and half or heavy cream! Of course, you can use half and half for extra indulgence or chicken broth for a non-creamy version.
Green Beans. I like fresh green beans, but they are not my favorite vegetable. But I LOVE them in this Chicken Rice Soup! They add a fresh pop of flavor and texture—I highly recommend them. Please use fresh green beans, not canned; they taste far superior!
Dried herbs and spices: Parsley, basil, thyme, oregano, ground mustard, paprika, dill, salt, pepper, and one bay leaf add complex flavor to the WOW factor.

top view of chicken rice soup ingredients: chicken, rice, carrots, onions, celery, garlic, spices, chicken broth and evaporated milk

How to Make Chicken and Rice Soup

Let’s take a closer look at how to make Chicken Rice Soup with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

Step 1: Sear the Chicken. Season the chicken with salt and pepper, then sear until golden in sizzling olive oil for about 2 minutes per side. Remove to a plate, but leave the drippings.

showing how to make chicken and rice soup by searing the chicken

Step 2: Sauté Vegetables. Sauté the onions, carrots, and celery until the onions are tender, scraping up the golden bits on the bottom of the pan. Add the garlic and red pepper and sauté for 30 seconds.

showing how to make chicken and rice soup by sautéing onions, garlic, celery and onions in a pot

Step 3: Add the Rice. Return the chicken to the pot and add the rice, bouillon, spices, and broth.

showing how to make chicken and rice soup by adding the rice, spices and chicken broth to the soup

Step 4: Simmer. Simmer until the chicken is tender enough to shred, about 12-15 minutes (longer for breasts).

showing how to make chicken and rice soup by simmering the soup until the chicken is tender enough to shred

Step 5: Shred the 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.

Step 6: Add the Green Beans. Meanwhile, Add the green beans to the pot and continue to simmer until the rice is tender.

showing how to make chicken and rice soup adding the green beans to the soup

Step 7: Add chicken. Remove from the heat and stir the evaporated milk and the shredded chicken or rotisserie chicken into the soup.

showing how to make chicken and rice soup by stirring in shredded chicken and evaporated milk

How long to cook rice in chicken soup

Cooking times for rice in chicken soup depend on the type of rice:

Brown rice: Simmer for 35-45 minutes until tender. Add it to the soup early in the cooking process.

White rice: Simmer for 8-10 minutes. Add it later in the cooking process to prevent overcooking.

Always check for doneness and adjust timing based on the soup’s temperature and rice variety.

How to make Chicken Soup with Rice in advance

This Chicken Soup with Rice can be made and reheated beautifully because it’s made with brown rice.

However, if you’d like to make it with white rice, you have two options:

Add Rice When Reheating: Cook the soup until it reaches the point of adding the rice. Store the soup base without the rice. When ready to serve, add the rice and simmer until the rice is cooked.

Cook Rice Separately: Cook the soup using only 5 cups of chicken broth until it reaches the point of adding the rice. Add 3 cups of chicken broth to a medium saucepan and bring it to a boil. Add the rice and bring it to a boil. Cover and simmer until al dente, then drain. Store the soup base and cooked rice separately to prevent the rice from becoming mushy. When ready to serve, reheat the soup, add the rice, and simmer until warm.

showing how to make chicken and rice soup by adding additional broth to thin

Chicken and Rice Soup Recipe Tips

Be flexible with cooking times. The pot, simmer, and rice type can affect the time it takes to cook the rice. Cook the rice until al dente, adding additional broth as needed.
Rotisserie chicken hack: For the best flavor, use chicken thighs or shredded rotisserie chicken. Stock shredded chicken or rotisserie chicken portioned into 2 1/2-3 cup freezer bags so you always have it ready to add to any soup.
Please don’t burn the bits: When searing the chicken, avoid blackened bits, or they will make your soup taste burnt. If the chicken is browning too quickly, turn the heat down.
Cook the chicken at a gentle simmer: After you bring the soup to a boil, reduce to a gentle simmer so the chicken doesn’t become rubbery.
Simmer chicken until tender: Whether using chicken thighs or breasts, check the pieces individually for tenderness because they may cook unevenly. Be prepared to remove pieces of chicken at different times.

up close of taking a ladle of chicken soup with rice showing the chicken, rice, green beans and carrots

Variations of Homemade Chicken and Rice Soup

Swap vegetables: Zucchini, peas, bell peppers, mushrooms, broccoli, cauliflower, sweet potatoes, kale or spinach, etc. would all be delicious. Just be aware of different vegetable cooking times.
Different protein: Use your favorite proteins instead of the chicken – lean ground beef, ground turkey, ground chicken, etc. If using ham, reduce the bouillon to 1 teaspoon, omit the salt in the recipe, and add salt to taste.
Make it vegetarian: Omit the chicken and bouillon and use vegetable broth. Add additional vegetables, beans, rice, or your favorite meat substitute instead of chicken.
Herbaceous Lemon: Add fresh dill, parsley, and a splash of lemon juice for a bright, zesty twist.
Add Beans: Add cannellini beans at the same time as the green beans.
Use Orzo: Swap the rice for orzo and add at the end because it will only take about 7 minutes to cook to al dente.
Use Barley: The pearl barley will need to simmer for about 30 minutes.
Use Quinoa: For a higher protein option, swap the rice for quinoa, rinse and drain, and simmer for about 25 minutes.
Use Tortellini: Use uncooked fresh cheese tortellini. They only require a few minutes to cook, so watch them closely!

top view of a bowl of chicken rice soup recipe showing the ingredients

What to Serve With Chicken Rice Soup

Salad: Garden Salad, Caesar Salad, or Pear Salad.
Bread: Moist Sweet Cornbread, softy and fluffy Dinner Rolls, or Parmesan Breadsticks.
Fruit: Go as simple as grapes, melon, etc., or you’ll love Fruit Salad or Winter Fruit Salad.

How to store leftover Chicken Soup With Rice

Let the soup cool to room temperature, cover, and store in your Dutch oven or in an airtight container. Refrigerate for up to 4 days.

Can you freeze Chicken and Rice Soup?

Yes, you can successfully freeze chicken and rice soup made with brown rice as long as it is not overcooked, but if you use white rice, it’s ideal to freeze the soup without the rice. Cook the soup as usual, omitting the rice, and freeze it in airtight containers or freezer bags. When ready to serve, thaw the soup, reheat it, and add freshly cooked rice. This prevents the rice from becoming mushy during freezing and reheating.

How to reheat Homemade Chicken and Rice Soup

•Stove: Reheat gently over medium-low heat, stirring occasionally until warmed through, adding additional broth as needed.
•Microwave: For smaller batches or individual servings, transfer soup to a microwave-safe dish, add additional broth as needed, cover with a microwave-safe lid or paper towel. Microwave for 90 seconds, stir, then continue to microwave for 30-second intervals, if needed.

showing how to serve homemade chicken and rice soup garnished with fresh parsley and served with bread

Looking for more Chicken Soup Recipes?

Chicken and Wild Rice Soup
Lemon Chicken Orzo Soup
Homemade Chicken Noodle Soup
Chicken Tortilla Soup
Chicken Stew
Chicken Chili
Chicken Vegetable Soup

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Tools Used in This Recipe

Cast Iron Dutch Oven All Sizes (Economy)

Cast Iron Dutch Oven 7.25 qt. (All Colors)

Garlic Press

Vegetable Chopper

See Favorite Tools

Servings: -8 servings

Total Time: 1 15

Prep Time: 20

Cook Time: 55

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Ingredients

2 tablespoons olive oil
1 pound boneless skinless chicken thighs, patted dry OR 2 ½ 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 12 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 ½ teaspoon salt and ½ 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 to bring to a boil, then reduce to a gentle simmer over medium-low with the lid set ajar with about a 1/2-inch opening. 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 for 25-30 minutes, stirring occasionally and replacing the ajar 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 ¼ 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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2 Comments

MB says

at

Hi! In the ingredients list, you mention a note with regards to substituting white rice for brown, but the note for that is missing at the bottom of your recipe. I’m assuming the note is to precook the white rice and add toward the end because adding raw white rice would change the soup entirely, but I want to be sure before I attempt the recipe (my family hates brown rice or I would cook it as written!) The rest of the recipe looks absolutely delicious and I’ve cooked many of your meals over the years so I know this one will not disappoint!

Thanks in advance 🙂

- Jen says
  
  at
  
  Adding now! Thanks!

Chicken Soup With Rice

PIN THIS RECIPE TO SAVE FOR LATER

Cozy and Comforting Chicken Rice Soup

Chicken and Rice Soup Ingredients