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Chicken Rice Soup Recipe
Warm, hearty, and a touch indulgent, this Chicken and Rice Soup is the ultimate comfort food reimagined. Lightly enriched with evaporated milk, it delivers a creamy texture without the extra guilt, while brown rice and fragrant spices make every bite satisfying, nourishing, and extraordinarily flavorful. I've also included tips for using shortcut rotisserie chicken, white rice, and other veggies!
👥 6 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 20 min🔥 Cook: 55 min👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- dutch oven
- whisk
- oven
- pan
- cutting board
📝 Preparation Steps
1
Sear chicken: Heat 2 tablespoons oil over medium-high heat in a large Dutch oven/soup pot. Whisk together 1/2 teaspoon salt and 1/2 teaspoon pepper and season both sides of the chicken. Sear until golden, about ⏱️ 2 minutes per side. Remove the chicken to a plate, but leave the drippings. (If using chicken breasts, searing is recommended but not a must.)
2
Sauté vegetables: Melt two tablespoons of butter in the drippings over medium-low heat. Increase to medium-high heat and add onions, carrots, and celery; sauté until the onions are tender, scraping up the golden bits on the bottom of the pan, about ⏱️ 5-7 minutes. Add the garlic and red pepper and sauté for ⏱️ 30 seconds.
3
Add ingredients: Return the chicken to the pot and add the brown rice, bouillon, spices, and broth.
brown rice (see notes for white rice)1 cup
4
Simmer soup: Cover the soup and bring to a boil, then reduce to a low simmer. Simmer until the chicken is tender enough to shred, about ⏱️ 12-15 minutes (longer for breasts).
5
Shred chicken: Once the chicken is tender, remove it to a cutting board. Shred once it is cool enough to handle, but don’t add it back to the pot yet.
6
Meanwhile: Add the green beans to the pot and continue to simmer (covered) for ⏱️ 20-25 minutes, stirring occasionally and replacing the lid, until the rice is tender.
7
Add chicken: Remove from heat and stir the evaporated milk and shredded chicken OR rotisserie chicken into the soup. Stir in additional broth if desired for a less “chunky” soup. Taste and season with additional salt and pepper if desired.
salt and pepper
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