Creamy Chicken Rice Soup

This Chicken Rice Soup is a hearty, comforting bowl perfect for chilly days. With tender chicken, wholesome brown rice, and a medley of vegetables, it’s both satisfying and nourishing. The optional addition of evaporated milk lends a subtle creaminess, giving this classic soup a cozy, velvety texture. Easy to prepare, it’s a one-pot meal that’s as delicious as it is simple to make.

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Ingredients

• Base and Vegetables
• 1 tablespoon olive oil
• 1 onion, minced
• 3 large carrots, peeled and diced
• 1 rib celery, diced
• 1 teaspoon garlic, minced
• Seasonings
• 1 teaspoon dried parsley
• 1 teaspoon salt
• ½ teaspoon dried thyme leaves
• ⅛ teaspoon black pepper
• Soup Broth and Main Ingredients
• 5 cups reduced-sodium chicken broth
• 2 boneless, skinless chicken breasts, uncooked
• 1 cup brown rice
• 1 cup evaporated milk (optional)

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Instructions

1. Sauté the Vegetables

• In a large pot, heat the olive oil over medium-high heat. Add the onion, carrots, and celery, and sauté for 3-4 minutes, until the onion turns golden and fragrant.

1. Add Seasonings and Garlic

• Stir in the garlic, parsley, thyme, salt, and pepper. Cook for another minute, allowing the herbs and garlic to release their flavors.

1. Add Broth, Chicken, and Rice

• Pour in the chicken broth, add the chicken breasts, and stir in the brown rice. Bring the soup to a boil over medium-high heat.

1. Simmer the Soup

• Reduce the heat to medium-low, cover, and let the soup simmer for about 30 minutes, stirring every 10 minutes, until the rice and vegetables are tender.

1. Shred the Chicken and Add Cream (Optional)

• Remove the chicken from the pot, shred it, and return it to the soup. Stir in the evaporated milk, if desired, for a creamy finish.

1. Serve

• Ladle the soup into bowls, garnish with fresh herbs if desired, and enjoy warm.

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Tips and Serving Suggestions

• Rice Options: Brown rice is hearty and adds texture, but white rice or wild rice also work well.
• Additional Veggies: For more variety, try adding diced bell peppers, peas, or corn.
• Make-Ahead: This soup stores well! Refrigerate for up to 3 days, or freeze without the evaporated milk for up to 2 months. Add milk once reheated, if desired.

Warm, rich, and full of flavor, this Chicken Rice Soup is perfect for both easy weeknight dinners and cozy weekend meals.