This easy chicken rice soup recipe is a healthy and perfect soup for cold days! It’s loaded with vegetables and brown rice, cooked in chicken broth and finished with a touch of cream.This is one of our favorite chicken and rice soup recipes and it has incredible flavor and is easy to prepare meals and get ready for a busy week!
- 1 tablespoon oil
- 1 chopped onion
- 3 large carrots, peeled and cut into cubes
- 1 celery stalk, cut into cubes
- 1 teaspoon minced garlic
- 1 teaspoon dried parsley
- ½ teaspoon dried thyme
- 1 teaspoon salt
- Half a teaspoon of black pepper
- 5 cups of low-sodium chicken broth
- 2 chicken breasts
- 1 cup brown rice
- 1 cup evaporated milk
In soup pot, heat oil on medium-high heat.
Add onions, carrots, and celery, and cook, stirring, for 3-4 minutes, until onions begin to turn golden.Adding garlic, parsley // thyme and cooking for 2 minute.
Adding salt, pepper, broth // chicken.
Add rice. Stirring & leave to boil on high heat.
Reduce heat to medium-low (slowly simmering), cover and simmer for 30 minutes, stirring every 10 minutes, or until vegetables and rice are tender.
Removing chicken from pot // chop.
Adding it back to pot with evaporated milk.serve.