This Chicken and Rice Soup recipe is sure to become a new favorite! It’s a comforting pot of soup made with shredded rotisserie chicken, perfectly cooked rice, and a combination of sautéed veggies, all in a creamy broth.
About the Recipe
This is the kind of soup that will warm you up and bring a smile to your face on a chilly evening. The combination of flavors and textures creates the ultimate comfort food that will keep you coming back for more!
With simple ingredients like carrots, celery, thyme, and rosemary, this soup is quick to make and tastes like a restaurant-quality meal made right in your own kitchen.
The chicken, rice and vegetables make it hearty enough to fill you up. Serve with fresh bread and you’ve got yourself quite the satisfying meal!
Make this one-pot meal on chilly days and it will become one of your favorite soups in no time!
If you are looking for more soup recipes, check out our: Italian Sausage Soup, Lemon Chicken Orzo Soup, Roasted Red Pepper and Gouda Soup, or Carrot and Butternut Squash Soup.
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Why You Will Love This Recipe
Simple - Despite its gourmet taste, this recipe is surprisingly easy to make. With basic ingredients and straightforward steps, it's accessible to cooks of all skill levels. This soup is great the next day and is a great option for meal prep.
Comforting - This chicken soup recipe is the epitome of comfort food, offering warmth and coziness with every spoonful. It's perfect for soothing the soul on a cold day or when you simply need a heartwarming meal.
Creamy - The addition of evaporated milk gives the soup a rich, creamy texture that enhances its overall indulgence without being overly heavy.
Ingredients
Here are the ingredients you will need for this chicken rice soup:
- Rice - You can use long grain, short grain, jasmine rice, or wild rice for this soup. We always use what we have on hand.
- Butter
- Onion: Use a diced white onion
- Celery
- Carrot
- Garlic
- Herbs: Dried thyme and rosemary. You could also use fresh thyme or rosemary if you have some on hand!
- Salt & black pepper
- Stock
- Chicken: Use pulled rotisserie chicken. You can also use leftover shredded chicken in this recipe.
- Evaporated milk
- Bread: Fresh bread for serving.
How to Make Chicken and Rice Soup
Let's make this easy chicken and rice soup together!
Step 1: Cook rice according to package directions.
Step 2: In a large soup pot or large dutch oven, add the butter, onion, celery, and carrots. Sauté for 8-10 minutes, or until softened.
Step 3: Add the garlic, thyme, rosemary, salt, and pepper to the large pot. Sauté for 1-2 minutes, or until fragrant.
Step 4: Add the chicken stock and bring to a boil, then reduce the heat and simmer for 10 minutes. Add the rice and chicken and stir well.
Step 5: Add the evaporated milk and stir well.
Step 6: Serve with bread and enjoy!
Expert Tips and Tricks
Here are some expert tips to make this creamy chicken and rice soup:
Leftovers - Utilize leftovers you may have on hand. Use leftover rice and/or leftover chicken for this recipe.
Complete the meal - This soup would be great with a loaf of crusty bread and a nice green salad.
Kitchen Equipment
Here is some kitchen equipment you will need for this healthy soup. You can find all of these products on Amazon.
Soup pot - A good quality large soup pot is a must for soup season! This one is of great quality.
Soup bowls - These are some of my favorite soup bowls of all time. They are the perfect size and keep the soup nice and warm.
Recipe Substitutions/Variations
Here are some common recipe substitutions and variations for this delicious soup.
Herbs - If you prefer to use fresh herbs, replace the 1 teaspoon of dried thyme and rosemary with 1 tablespoon of each. You could also use Italian seasoning instead.
Additions - Kick up the heat with a pinch of red pepper flakes or a dash of hot sauce for a spicier version. Try adding peas, corn, fresh spinach, or mushrooms for a diverse mix of flavors and colors. Any fresh vegetables are delicious in this soup.
What To Serve With
Here are some recipes to serve alongside this hearty soup:
Easy Tomato Crostini with Whipped Cream Cheese - This Tomato Crostini with Whipped Cream Cheese appetizer is perfect for entertaining! With creamy whipped cream cheese, sauteed garlic tomatoes, and a sweet balsamic drizzle, each bite is so delicious.
Burrata Salad - This simple and very delicious Burrata Salad is a combination of crispy lettuce, juicy tomatoes, fresh basil, and creamy burrata cheese. Topped with a tangy vinaigrette dressing, it is a refreshing and satisfying salad that is perfect as a meal or a side dish to your main course.
Honey Sriracha Brussels Sprouts - These Honey Sriracha Brussels sprouts will be your new favorite way to make Brussels sprouts! And the best part - this dish only has a few simple ingredients and comes together in about a half hour!
Frequently Asked Questions
Yes, you can! Simply cook skinless chicken breasts or chicken thighs separately, shred them, and then add them to the soup.
You can use long-grain white rice for a classic option, but feel free to experiment with other varieties like brown rice or wild rice for added texture and nutrition.
You can use regular milk, half-and-half, or cream as a substitute for evaporated milk, but be cautious not to let it boil to prevent curdling.
Recipe Storage and Reheating
Here are storage and reheating instructions for this comforting chicken and rice soup:
Refrigerator Storage: Store in an airtight container and eat leftovers within 4-5 days.
Freezer Storage: Freeze in a freezer-safe, airtight container and keep for up to 3 months. When you're ready to use, thaw in the refrigerator and reheat as instructed below.
Reheating Instructions: The best way to reheat this recipe is to heat in a saucepan over low heat until warm.
Other Recipes to Try
Chicken and Rice Soup
Ingredients
- 1 cup rice uncooked (or two cups cooked)
- 2 tablespoons unsalted butter
- 1 white onion diced
- 1 cup celery diced
- 1 cup carrot diced
- 3 cloves garlic minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 cups chicken stock
- 2 cups pulled rotisserie chicken
- 1 cup evaporated milk
- Fresh bread for serving
Instructions
- Cook rice according to package directions. Alternatively, use leftover rice in this recipe.
- Add butter, onion, celery, and carrots in a large soup pot or dutch oven. Sauté for 8-10 minutes, until softened.
- Add garlic, thyme, rosemary, salt, and black pepper. Sauté for 1-2 minutes, until fragrant.
- Add chicken stock and bring to a boil, then reduce to a simmer. Simmer for 10 minutes, then add rice and pulled chicken.
- Add evaporated milk and stir. Serve with fresh bread.
Did You Make This Recipe?
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