Chicken Rice Soup

Written by Updated on January 27, 2022 in Main Course
Jump to Recipe Print Recipe

This rustic comfort dish is perfect on a cold day and is sure to please! It packs all the classic flavors you’ll remember from your grandma’s recipe and allows for additional spices to be added to make it something of your own. Adding evaporated milk just before serving creates a creaminess that will really take this dish over the top. Serve it with fresh baked biscuits, oyster crackers, or simply all on its own.

Chicken Rice Soup
Print

Chicken Rice Soup

Recipe by Carmen SusmanCourse: EntreesCuisine: AmericanDifficulty: Easy
Servings

6-8

servings
Prep time

20

minutes
Cooking time

30

minutes
Total time

55

minutes

Ingredients

  • 1 TBSP Cooking Oil

  • 1 Yellow Onion (minced)

  • 3 Large Carrots (peeled, diced)

  • 1 Stalk Celery (diced)

  • 1 TSP Garlic (minced)

  • 1 TSP Dried Parsley

  • 1/2 TSP Dried Thyme

  • 1 TSP Salt

  • 1/8 TSP Black Pepper

  • 5 CUPS Chicken Broth (low sodium)

  • 1 TBSP Chicken Base (better than bullion)

  • 2 Chicken Breasts

  • 1 CUP Brown Rice

  • 1 CUP Evaporated Milk

Instructions

  • In a large soup pot, heat oil over medium-high heat. Add onion, carrots and celery and cook and stir for 3-4 minutes, until onion begins to turn golden.
  • Add garlic, parsley and thyme and cook 1 minute.
  • Add salt and pepper, broth, chicken. Add rice. Stir and bring to a boil over medium- high heat.
  • Reduce heat to medium-low (a simmer), cover, and cook for 30 minutes, stirring every 10 minutes, or until vegetables and rice are tender.
  • Remove chicken from pot and shred. Add back to the pot with evaporated milk.
  • Stir in Chicken Base to taste. 1 TBSP should do it.
  • Serve.

Notes & Prep