Description
This Chicken Rice Soup is a warm, hearty, and comforting dish enriched with evaporated milk for a creamy texture without heaviness. Featuring brown rice, aromatic spices, and fresh vegetables, it’s nourishing and packed with flavor. Perfect for cozy meals, it also offers flexibility with rotisserie chicken and white rice substitutions to save time.
Ingredients
Scale
Protein
- 1 pound boneless skinless chicken thighs, patted dry (OR 2 1/2 cups rotisserie chicken, may substitute breasts)
Vegetables & Aromatics
- 1 yellow onion, diced
- 3 stalks celery, 3/8-inch chop
- 3 medium carrots, peeled, 3/8-inch chop (about 1 cup)
- 4-6 cloves garlic, minced
- 5 oz. (1 heaping cup) green beans, trimmed, chopped into 1-inch pieces
- Fresh parsley for garnish (optional)
Pan & Cooking Fats
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
Grains & 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 more 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
Liquids
- 8 cups low-sodium chicken broth (plus more as needed)
- 1 12 oz. can evaporated milk (or substitute additional chicken broth)
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 chicken until golden brown, about 2 minutes per side. Remove chicken to a plate, leaving 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, then increase to medium-high. Add diced onions, chopped carrots, and celery. Sauté until onions are tender and golden bits form on the bottom, about 5-7 minutes. Add minced garlic and red pepper flakes, cooking for an additional 30 seconds until fragrant.
- Add ingredients: Return the seared chicken to the pot. Stir in brown rice, chicken bouillon, dried parsley, basil, thyme, oregano, salt, ground mustard, paprika, dried dill, and bay leaf. Pour in 8 cups low-sodium chicken broth and mix well.
- Simmer soup: Cover the pot and bring the soup to a boil. Reduce the heat to low and simmer until the chicken is tender enough to shred, about 15 minutes (longer if using breasts).
- Shred chicken: Remove the chicken from the pot onto a cutting board once tender and cool enough to handle. Shred the chicken with forks or hands but do not add it back to the soup yet.
- Cook green beans and rice: Add green beans to the simmering soup. Continue cooking covered for 25 minutes, stirring occasionally and replacing the lid, until the rice and green beans are tender.
- Finish soup: Remove the pot from heat. Stir in evaporated milk and the shredded chicken or rotisserie chicken. Adjust consistency by adding more broth if desired. Taste and season with additional salt and pepper as needed. Garnish with fresh parsley if using and serve warm.
Notes
- For a quicker version, use rotisserie chicken and skip the searing and shredding steps.
- White rice can be substituted for brown rice, but reduce cooking time as white rice cooks faster.
- Additional vegetables like peas, corn, or zucchini can be added for variation.
- Evaporated milk adds creaminess without heavy cream; substitute with extra broth to keep it lighter.
- Adjust red pepper flakes according to your preferred spice level.
Nutrition
- Serving Size: 1.5 cups
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 8 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 70 mg
