Description
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.
Ingredients
Scale
Chicken
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken thighs, patted dry (OR 2 1/2 cups rotisserie chicken, may substitute breasts)
- Salt and pepper to taste
Vegetables & Aromatics
- 2 tablespoons unsalted butter
- 1 yellow onion, diced
- 3 stalks celery, chopped into 3/8-inch pieces
- 3 medium carrots, peeled and chopped into 3/8-inch pieces (about 1 cup)
- 4-6 cloves garlic, minced
- Pinch to 1/4 teaspoon red pepper flakes (optional)
Spaices & Grains
- 1 cup brown rice
- 2 teaspoons chicken bouillon (granulated, crushed cubes, or 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
Broth & Dairy
- 8 cups low-sodium chicken broth (plus more as needed)
- 5 oz. green beans, trimmed and chopped into 1-inch pieces (about 1 heaping cup)
- 1 12 oz. can evaporated milk (or substitute additional chicken broth)
Garnish
- Fresh parsley for garnish (optional)
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 the chicken until golden, about 2 minutes per side. Remove the chicken to a plate, but leave the drippings in the pot. (If using chicken breasts, searing is recommended but optional.)
- Sauté vegetables: Melt 2 tablespoons unsalted butter in the drippings over medium-low heat. Increase heat to medium-high and add diced onions, carrots, and celery. Sauté, stirring occasionally and scraping up the golden bits on the bottom, until onions are tender and vegetables begin to soften, about 5-7 minutes. Add minced garlic and red pepper flakes, if using, and sauté for 30 seconds until fragrant.
- Add ingredients: Return the seared chicken to the pot. Add brown rice, chicken bouillon, dried parsley, basil, thyme, oregano, salt, ground mustard, paprika, dried dill, and bay leaf. Pour in 8 cups of low-sodium chicken broth.
- 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 12-15 minutes (longer if using chicken breasts).
- Shred chicken: Remove the chicken from the pot onto a cutting board once cooked through and cool enough to handle. Shred the chicken into bite-sized pieces. Do not add shredded chicken back into the pot yet.
- Simmer green beans and rice: Add the trimmed and chopped green beans to the simmering soup. Continue to cook covered for 20-25 minutes, stirring occasionally and replacing the lid, until the brown rice is tender and the green beans are cooked.
- Finish soup: Remove the pot from heat. Stir in the evaporated milk and shredded chicken or rotisserie chicken. If you prefer a less chunky soup, add additional chicken broth. Taste and adjust seasoning with more salt and pepper if desired.
- Serve: Ladle the soup into bowls and garnish with fresh parsley if desired. Serve warm for ultimate comfort.
Notes
- To speed up cooking, you can use rotisserie chicken instead of searing raw chicken thighs.
- White rice can be substituted for brown rice, but cooking time will vary and be shorter.
- Additional vegetables such as peas, corn, or zucchini can be added for extra nutrition and flavor.
- Evaporated milk adds creaminess without heavy cream—substitute with extra broth for a lighter soup.
- Use low-sodium broth to better control the saltiness of the soup.
- For a spicier kick, increase the red pepper flakes according to taste.
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 540 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 75 mg
