This homemade Chicken and Rice Soup is a hearty and healthy soup recipe that is FULL of delicious vegetables, lean chicken and rice. You can prepare it on the stove top in less than an hour OR slow cook it in your crockpot.
Chicken and Rice Soup
This very Easy Chicken and Rice Soup is perfect to enjoy on a cold winter evening and it’s fast enough to prepare that you can enjoy it on any weeknight.
When someone in our family is sick, I love to make a comforting bowl of soup for them.
Similar to Chicken Noodle Soup, this Chicken and Rice Soup provides needed vitamins and nutrients via the vegetables and herbs.
I love to make this with shredded chicken from supermarket rotisserie chickens.
Our supermarket sells containers pre shredded!
Any shredded chicken will work though, and if you have an Instant Pot, try my recipe for Instant Pot Poached Chicken, then shred to add to the soup!
Can You Freeze Chicken Rice Soup?
Allow the soup to cool to room temperature, then pour into an airtight container or a large freezer bag, seal completely, and lay flat to freeze in a thin layer. Freeze for up to one month, be sure to clearly label AND DATE when placing in the freezer.
To thaw, you can place in the refrigerator the day before and allow to unthaw overnight, OR use the microwave to unthaw. Then, reheat to the desired temperature in the microwave or on the stovetop.
CAN CHICKEN AND RICE SOUP BE MADE IN THE CROCKPOT?
This soup is a easy to prepare in the crock pot.
Place 4-6 raw boneless, skinless chicken breasts in the crockpot with the chopped vegetables, chicken broth and all seasonings.
Cook on low for 6-8 hours, then remove the chicken breasts and shred the meat.
Return the chicken to the crockpot and stir in your precooked rice.
CAN I SUBSTITUTE VEGETABLES IN CHICKEN AND RICE SOUP?
I love how versatile this recipe is. You can add or omit any of the vegetables listed. When adding vegetables, you might consider Mushrooms, peppers, corn, green beans, spinach, kale, broccoli, or even peas.
- 1 tsp olive oil
- 1 medium onion, chopped
- 12 baby carrots, sliced
- 6 stalks of celery, sliced
- 4 cloves of garlic, minced
- 5 cups chicken broth
- 3 chicken breasts, chopped or pulled
- 1 bouillon cube
- 1 tsp basil
- 1/2 cup rice
- 2+ tbsp corn starch
- 1 12 oz can evaporated milk
In your stockpot, pour in 1 tsp olive oil, over med-high heat.
Add in the chopped onion, carrots, and celery.
Let it cook until it starts to get tender, then add in the minced garlic.
Let that cook for a couple of minutes, while stirring, then pour in the chicken broth.
Add the chopped chicken, bouillon cube, basil, a dash of pepper and your rice.
Cover and let it cook for 20 minutes or so.
Finally, add in the cornstarch and evaporated milk.
Lower the heat and let it simmer for at least 5 minutes, or until ready to serve.
You can add more cornstarch if you like it thicker.
Amount Per Serving: Calories: 251Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 73mgSodium: 1015mgCarbohydrates: 18gFiber: 2gSugar: 10gProtein: 25g
These are a few items I find helpful when preparing this Chicken and Rice Soup Recipe in my own kitchen:
Don’t miss these additional delicious Soup Recipes here at When Is Dinner:
- Crockpot Chicken Pot Pie Soup
- Instant Pot Potato Soup
- Broccoli & Cheese Soup
- Crockpot Chipotle Chicken Tortilla Soup
- Homemade Chicken Noodle Soup
- Zuppa Toscana
- Crock Pot Potato Soup