Description
This Chicken and Rice Soup is a warm, hearty, and comforting meal enriched with evaporated milk for a creamy texture. Featuring tender chicken, brown rice, fresh green beans, and a fragrant blend of spices, it's a nourishing bowl perfect for any day. The recipe is easy to follow and allows substitutions like rotisserie chicken or white rice for convenience.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken thighs, patted dry (OR 2 1/2 cups rotisserie chicken)
- Salt and pepper, to taste
- 2 tablespoons unsalted butter
- 1 yellow onion, diced
- 3 stalks celery, chopped 3/8-inch
- 3 medium carrots, peeled and chopped 3/8-inch (about 1 cup)
- 4-6 cloves garlic, minced
- Pinch to 1/4 teaspoon red pepper flakes (optional)
- 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
- 1/4 teaspoon ground mustard
- 1/4 teaspoon paprika
- 1/4 teaspoon dried dill
- 1 bay leaf
- 8 cups low-sodium chicken broth (plus more as needed)
- 5 ounces green beans, trimmed and chopped into 1-inch pieces
- 1 (12 ounce) can evaporated milk (or substitute additional chicken broth)
- Fresh parsley for garnish (optional)
Instructions
- Sear chicken: Heat 2 tablespoons of olive oil over medium-high heat in a large Dutch oven or soup pot. Mix 1/2 teaspoon salt and 1/2 teaspoon pepper and season both sides of the chicken thighs. Sear the chicken until golden brown, 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 of unsalted butter in the chicken drippings over medium-low heat. Increase heat to medium-high and add diced onion, chopped carrots, and celery. Sauté until onions are tender and golden bits form on the bottom of the pot, about 5 to 7 minutes. Add minced garlic and optional red pepper flakes and cook for an additional 30 seconds.
- Add ingredients: Return the chicken to the pot. Add the brown rice, chicken bouillon, dried parsley, basil, thyme, oregano, ground mustard, paprika, dill, bay leaf, and the 8 cups of low-sodium chicken broth. Stir well to combine.
- Simmer soup: Cover the pot and bring the soup to a boil. Reduce the heat to low and simmer gently until the chicken is tender enough to shred, about 15 minutes (longer if using chicken breasts).
- Shred chicken: Remove the chicken from the pot and transfer to a cutting board. Once cool enough to handle, shred the chicken into bite-sized pieces, but do not return it to the pot yet.
- Cook green beans and rice: Add the chopped green beans to the simmering pot. Cover and continue to simmer for 25 minutes, stirring occasionally to prevent sticking, until the rice and green beans are tender.
- Add chicken and finish soup: Remove the pot from heat. Stir in the shredded chicken and the can of evaporated milk (or additional broth if preferred). Taste and adjust seasoning with additional salt and pepper as desired. Garnish with fresh parsley if using before serving.
Notes
- Rotisserie chicken can be used as a shortcut; add it during the final step without searing.
- For a quicker option, white rice can be used; add it later in the cooking process since it cooks faster than brown rice.
- Add other vegetables like peas or corn for additional flavor and nutrition.
- Evaporated milk adds creaminess without heavy cream; substitute with extra chicken broth for a lighter soup.
- Use low-sodium chicken broth to control salt levels.
- If you don’t have all the dried herbs, a simple Italian seasoning blend can be used instead.
Nutrition
- Serving Size: 1.5 cups
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 65 mg
