Back to search results
Chicken Rice Soup
4.9 (910 reviews)
This Chicken Rice Soup is packed with veggies and hearty brown rice, simmered in flavorful chicken broth, and finished with a creamy touch.
Total Time45
Servings6
332
Caloriesper servingNutrition Information
332
Calories
9 g
Fat
35 g
Carbs
25 g
Protein
2 g
Fiber
6 g
Sugar
Ingredients
- 1 tablespoon olive oil
- 1 onion (diced)
- 3 large carrots (peeled and diced)
- 1 rib celery (diced)
- 1 clove garlic (minced)
- 1 teaspoon dried parsley
- ½ teaspoon dried thyme leaves
- 5 cups reduced sodium chicken broth
- 2 boneless skinless chicken breasts (uncooked)
- 1 cup brown rice
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 cup evaporated milk (or cream, optional)
Instructions
- 1In a large pot, heat oil over medium-high heat. Add onion, carrots, and celery and cook for 3-4 minutes, until onion is translucent.
- 2Add garlic, parsley and thyme and cook 1 minute.
- 3Add broth, chicken, rice, salt, and pepper. Stir and bring to a boil over medium-high heat.
- 4Reduce heat to medium-low and cover. Simmer for 30 minutes or until vegetables and rice are tender and chicken has reached 165℉.
- 5Remove chicken from pot and shred. Add back to the pot with evaporated milk or cream if using.