Description
This Chicken Rice Soup recipe is a warm, hearty, and comforting meal made with tender chicken thighs, nutritious brown rice, and a medley of aromatic vegetables and spices. Enriched with evaporated milk for a creamy texture without excess guilt, this soup is perfect for a nourishing lunch or dinner, delivering flavorful and satisfying bites in every spoonful.
Ingredients
Scale
Chicken and Seasoning
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken thighs, patted dry (or 2 1/2 cups rotisserie chicken, may substitute breasts)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Vegetables and Aromatics
- 2 tablespoons unsalted butter
- 1 yellow onion, diced
- 3 stalks celery, chopped in 3/8-inch pieces
- 3 medium carrots, peeled and chopped in 3/8-inch pieces (about 1 cup)
- 4-6 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
- 5 oz. (1 heaping cup) green beans, trimmed and chopped into 1-inch pieces
Grains and Seasonings
- 1 cup brown rice
- 2 teaspoons chicken bouillon (granulated, crushed cubes, or Zoup!/Better Than Bouillon)
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon ground mustard
- 1/4 teaspoon paprika
- 1/4 teaspoon dried dill
- 1 bay leaf
Liquids
- 8 cups low-sodium chicken broth (plus more as needed)
- 1 12 oz. can evaporated milk (or substitute additional chicken broth)
Optional Garnish
- Fresh parsley for garnish
Instructions
- Sear chicken: Heat 2 tablespoons 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 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 not mandatory.)
- Sauté vegetables: Melt 2 tablespoons unsalted butter in the drippings over medium-low heat. Increase heat to medium-high and add the diced onions, carrots, and celery. Sauté, stirring occasionally and scraping up the browned bits on the bottom, until onions are tender, about 5-7 minutes. Add minced garlic and red pepper flakes, sauté for an additional 30 seconds.
- Add ingredients: Return the seared chicken to the pot. Add 1 cup brown rice, 2 teaspoons chicken bouillon, dried parsley, dried basil, dried thyme, dried oregano, 1/2 teaspoon salt, ground mustard, paprika, dried dill, and 1 bay leaf. Pour in 8 cups of low-sodium chicken broth.
- Simmer soup: Cover the pot and bring to a boil. Reduce heat to low and simmer until the chicken is tender enough to shred, about 15 minutes (longer if using chicken breasts).
- Shred chicken: Remove the chicken to a cutting board once tender and cool enough to handle. Shred into bite-sized pieces but do not add back to the soup yet.
- Continue cooking soup: Add the green beans to the pot and continue simmering, covered, for 25 minutes, stirring occasionally. This allows the rice to become tender and the flavors to meld.
- Add chicken and finish soup: Remove the pot from heat. Stir in the evaporated milk and shredded chicken or rotisserie chicken. If desired, add extra chicken broth for a thinner consistency. Taste and adjust salt and pepper as needed.
Notes
- For a shortcut, use rotisserie chicken in place of raw chicken thighs to reduce cooking time.
- You can substitute white rice for brown rice, but cooking time for the rice will be shorter; add rice later in the process accordingly.
- Additional vegetables like peas or spinach can be added for extra nutrition and flavor.
- If you prefer a dairy-free version, substitute evaporated milk with more chicken broth or coconut milk.
- Use low-sodium chicken broth to control the salt level and season to taste at the end.
- Storing leftovers in an airtight container in the refrigerator is recommended for up to 4 days; rice will absorb liquid so consider adding broth when reheating.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 430 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 65 mg
