Description
This Chicken Rice Soup is a warm, hearty, and comforting dish featuring tender chicken, nutritious brown rice, and vibrant vegetables simmered in flavorful broth. Enhanced with a touch of evaporated milk for a creamy texture, it brings nourishing, satisfying, and richly spiced goodness perfect for any day.
Ingredients
Scale
Protein
- 1 pound boneless skinless chicken thighs, patted dry (or 2 1/2 cups rotisserie chicken as a substitute)
Vegetables
- 1 yellow onion, diced
- 3 stalks celery, chopped 3/8-inch
- 3 medium carrots, peeled and chopped 3/8-inch (about 1 cup)
- 5 oz. green beans, trimmed and chopped into 1-inch pieces
- 4-6 cloves garlic, minced
Liquids and Fats
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 8 cups low-sodium chicken broth (plus more as needed)
- 1 12 oz. can evaporated milk (or substitute additional chicken broth)
Grains and Seasonings
- 1 cup brown rice
- 2 teaspoons chicken bouillon (granulated, crushed cubes, or Better Than Bouillon)
- 1 tsp dried parsley
- 1 tsp dried basil
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1/2 tsp salt (plus extra to taste)
- 1/4 tsp ground mustard
- 1/4 tsp paprika
- 1/4 tsp dried dill
- Pinch to 1/4 teaspoon red pepper flakes (optional)
- 1 bay leaf
Garnish
- Fresh parsley for garnish (optional)
Instructions
- Sear chicken: Heat 2 tablespoons of olive oil over medium-high heat in a large Dutch oven or soup pot. Whisk together 1/2 teaspoon salt and 1/2 teaspoon pepper and season both sides of the chicken thighs. Sear the chicken until golden brown, about 2 minutes per side. Remove the chicken to a plate, leaving the drippings in the pot. (If using chicken breasts, searing is recommended but optional.)
- Sauté vegetables: Melt 2 tablespoons of unsalted butter in the drippings over medium-low heat. Increase heat to medium-high and add diced onions, carrots, and celery. Sauté until onions are tender and golden bits develop on the bottom of the pan, about 5-7 minutes. Add minced garlic and optional red pepper flakes, cooking for 30 seconds more, stirring constantly.
- Add ingredients: Return the seared chicken to the pot. Add 1 cup brown rice, 2 teaspoons chicken bouillon, dried parsley, basil, thyme, oregano, salt, ground mustard, paprika, dried dill, and 1 bay leaf. Pour in 8 cups of low-sodium chicken broth and stir well to combine.
- Simmer soup: Cover the pot and bring the soup to a boil. Then reduce heat to low and simmer gently until the chicken is tender enough to shred, about 15 minutes for thighs (longer if using breasts).
- Shred chicken: Remove the chicken from the pot onto a cutting board. Let it cool enough to handle, then shred it with forks. Do not add shredded chicken back to the soup yet.
- Cook green beans and rice: Add the green beans to the pot with the simmering soup. Continue cooking covered for another 20-25 minutes, stirring occasionally, until the rice and green beans are tender.
- Add chicken and finish: Remove the soup from heat. Stir in the shredded chicken and the evaporated milk (or additional broth if preferred). Adjust seasoning with extra salt and pepper to taste. Garnish with fresh parsley if desired, and serve warm.
Notes
- For quicker preparation, substitute store-bought rotisserie chicken instead of searing raw chicken thighs.
- If using white rice instead of brown rice, reduce the simmering rice cooking time to about 15-20 minutes, checking for tenderness.
- Evaporated milk adds creaminess without heaviness; use extra chicken broth if you prefer a lighter soup.
- Feel free to add other vegetables such as peas, corn, or zucchini for more variety.
- To reduce sodium, use low-sodium or homemade chicken broth and adjust salt to taste.
- For a spicier kick, increase red pepper flakes slightly or add freshly ground black pepper.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 75 mg
