Description
This comforting Chicken Rice Soup combines tender chicken thighs, wholesome brown rice, and fresh vegetables in a flavorful, lightly creamy broth enriched with evaporated milk. Perfect for weeknight dinners or whenever you need a warm, nourishing meal, this recipe balances hearty ingredients and aromatic spices for a satisfying bowl that feels indulgent without the guilt.
Ingredients
Scale
Protein
- 1 pound boneless skinless chicken thighs, patted dry (or 2 1/2 cups shredded rotisserie chicken, may substitute breasts)
Vegetables
- 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
- 5 oz. green beans, trimmed and chopped into 1-inch pieces
Pantry and Spices
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 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
- pinch to 1/4 teaspoon red pepper flakes (optional)
- salt and pepper to taste
Liquids
- 8 cups low-sodium chicken broth (plus more as needed)
- 1 (12 oz) can evaporated milk (or substitute additional chicken broth)
Garnish
- Fresh parsley (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 to season both sides of the chicken thighs. Sear the chicken until golden brown, about 2 minutes per side. Remove the chicken to a plate, keeping 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, chopped carrots, and celery. Sauté until onions are tender and vegetables are slightly softened, scraping up any browned bits from the bottom of the pot, about 5 to 7 minutes. Add minced garlic and red pepper flakes if using; sauté for 30 seconds until fragrant.
- Add ingredients: Return the seared chicken to the pot. Add the brown rice, chicken bouillon, dried parsley, dried basil, dried thyme, dried oregano, ground mustard, paprika, dried dill, bay leaf, and low-sodium chicken broth. Stir to combine well.
- Simmer soup: Cover the pot and bring the soup to a boil over high heat. Then reduce to a low simmer and cook until the chicken is tender enough to shred, about 15 minutes (longer if using chicken breasts).
- Shred chicken: Carefully remove the chicken from the pot to a cutting board once tender. Allow to cool slightly, then shred the chicken using two forks. Do not add the shredded chicken back to the soup yet.
- Add green beans and cook rice: Add the chopped green beans to the simmering soup. Cover and continue to simmer for 25 minutes, stirring occasionally, until the brown rice is tender and green beans are cooked through.
- Finish soup: Remove the pot from heat. Stir in the evaporated milk and shredded chicken (or rotisserie chicken if using). If desired, add additional chicken broth to thin the soup. Taste and adjust seasoning with more salt and pepper as needed. Garnish with fresh parsley if desired and serve warm.
Notes
- For a shortcut, use pre-cooked rotisserie chicken in place of raw chicken thighs; add it after simmering the vegetables and rice.
- If using white rice, reduce simmer time to about 15-20 minutes as it cooks faster than brown rice.
- Evaporated milk enriches the soup with a creamy texture without heavy cream; substitute with extra chicken broth for a lighter option.
- Feel free to add other vegetables like peas or spinach for extra nutrition and color.
- Adjust red pepper flakes to taste for mild or spicy heat.
- Leftovers keep well refrigerated for up to 3 days and reheat gently on the stovetop or microwave with additional broth if needed.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 70 mg
