Chicken Rice Soup (Stove Top or Slow Cooker) - The Recipe Rebel (2024)

written by Ashley Fehr

4.90 from 89 votes

Prep Time 20 minutes mins

Total Time 50 minutes mins

Servings 6 servings

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Last updated on January 26, 2024

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This Chicken Rice Soup is a hearty, healthy soup recipe that’s perfect for fall! Loaded with vegetables, lean chicken and brown rice it can be made stove top or slow cooker.

Chicken Rice Soup (Stove Top or Slow Cooker) - The Recipe Rebel (2)

Table of Contents

  • How to make Chicken Rice Soup:
  • Variations of this Chicken Rice Soup:
  • How to make ahead Chicken and Rice Soup ahead:
  • To make Slow Cooker Chicken Rice Soup:
  • Chicken Rice Soup Recipe

Soup season continues here on The Recipe Rebel and I’m back with this easy Chicken Rice Soup! It’s hearty, healthy, and creamy so it ticks pretty much all of my boxes 😉

Soup is pretty much my favorite way to get loaded up an all kinds of healthy stuff, and this one is no exception (this Chicken Pot Pie Soup and this Cabbage Soup are more favorites!).

I’ve used onions, garlic, carrots and celery but you could add all kinds of vegetables here. Mushrooms would be great (if you’re into that sort of thing), peppers, spinach, kale, or even frozen peas stirred in at the end. I often do this to cool down the soup for my kids and it works like a charm (plus, extra veggies!).

I know that a lot of Chicken Rice Soup recipes use wild rice, but with the long cook time I just didn’t think I wanted to go that route. You can, if you like, but keep in mind that it requires an even longer cook time that brown rice.

We use brown rice because it packs more fiber and protein, but still cooks in a reasonable amount of time. And we always have a giant bag around!

Chicken Rice Soup (Stove Top or Slow Cooker) - The Recipe Rebel (3)

If you like this one, you might also enjoy this Chicken Wild Rice Soup or this {Quick} Chicken Bacon Rice Soup!

How to make Chicken Rice Soup:

Here’s a quick overview with some step by step photos! See the full recipe down in the recipe card.

Chicken Rice Soup (Stove Top or Slow Cooker) - The Recipe Rebel (4)
Chicken Rice Soup (Stove Top or Slow Cooker) - The Recipe Rebel (5)
  • Saute carrots, onion and celery before adding garlic and spices to toast.
  • Add the broth and deglaze the pot if necessary (scraping any stuck on bits off the bottom)
Chicken Rice Soup (Stove Top or Slow Cooker) - The Recipe Rebel (6)
Chicken Rice Soup (Stove Top or Slow Cooker) - The Recipe Rebel (7)
  • Add uncooked chicken and uncooked, rinsed rice to the soup pot — both will cook directly in the broth!
Chicken Rice Soup (Stove Top or Slow Cooker) - The Recipe Rebel (8)
Chicken Rice Soup (Stove Top or Slow Cooker) - The Recipe Rebel (9)
  • When the chicken is cooked, shred it and add it back into the pot.
  • Stir in the evaporated milk if using — you can omit for a dairy free soup. Additionally, you can whisk in some corn starch before adding to the soup if you prefer a thicker soup!

Variations of this Chicken Rice Soup:

  • As mentioned above, feel free to swap out the vegetables or add more in! You do need to keep cook time in mind though and may want to add them at the end if they are quick cooking (like broccoli for example, unless you like it very tender).
  • I use brown rice, but you could also use wild rice (a much longer cook time) or white rice (a lesser cook time). Again, keep in mind for the swaps you make you may need to adjust the liquid and cook time.
  • If you really want this to be quick, you can use instant rice, but you may want to leave it out of the soup until the carrots are cooked because they can take a while to become tender and you don’t want mushy rice!
  • This soup is naturally gluten-free, but double check all of your packages to be sure.
  • This soup can easily be made dairy-free, by omitting the milk or cream.

How to make ahead Chicken and Rice Soup ahead:

This soup is great refrigerated and reheated, so feel free to make a large batch on the weekend for quick, easy meals during the week.

How to freeze soup:

Low fat milk does not freeze well and will separate. If you know you plan to freeze, I recommend using whole milk or even cream as the higher fat content does better when frozen and thawed.

Cool to room temperature, then place in a large freezer bag, seal completely, and lay flat to freeze in a thin layer. This will help the soup to thaw quickly when you need it for dinner!

To thaw, you can submerge the bag in lukewarm water until thawed, then reheat to desired temperature in the microwave or on the stovetop.

Chicken Rice Soup (Stove Top or Slow Cooker) - The Recipe Rebel (10)

To make Slow Cooker Chicken Rice Soup:

You will follow many of the same steps, but the cook time will be considerably longer:

  • Add the veggies, broth, chicken and rice to the slow cooker and cook on low for 3-6 hours or until the rice is tender — brown rice will cook considerably longer than white rice.
  • Remove chicken and shred. Add back to the slow cooker with the evaporated milk.

Chicken Rice Soup (Stove Top or Slow Cooker) - The Recipe Rebel (11)

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Chicken Rice Soup

written by Ashley Fehr

This Chicken Rice Soup is a hearty, healthy soup recipe that’s perfect for fall! Loaded with vegetables, lean chicken and brown rice it can be made stove top or slow cooker.

Chicken Rice Soup (Stove Top or Slow Cooker) - The Recipe Rebel (13)

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Cuisine American

Course Soup

Servings 6 servings

Calories 332cal

Ingredients

  • 1 tablespoon oil
  • 1 onion minced
  • 3 large carrots peeled and diced
  • 1 rib celery diced
  • 1 teaspoon minced garlic
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried thyme
  • 5 cups low sodium chicken broth
  • 2 chicken breasts raw
  • 1 cup long grain brown rice rinsed
  • 1 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/2 cup evaporated milk (more or less as you prefer)

US CustomaryMetric

Instructions

  • In a large soup pot, heat oil over medium-high heat. Add onion, carrots and celery and cook and stir for 3-4 minutes, until onion begins to turn golden.

  • Add garlic, parsley and thyme and cook 1 minute.

  • Rinse rice under cold water. Add broth, chicken, rice, salt and pepper. Stir and bring to a boil over medium-high heat.

  • Reduce heat to medium-low (a simmer), cover, and cook for 30 minutes, stirring every 10 minutes, or until vegetables and rice are tender.

  • Remove chicken from pot and shred. Add back to the pot with evaporated milk. Serve.

Notes

*NOTE: carrots will be very tender by the time the rice is cooked. If you prefer your carrots with more bite to them, add them after the first 10 minutes when stirring the soup.

Nutrition Information

Calories: 332cal | Carbohydrates: 35g | Protein: 25g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 60mg | Sodium: 607mg | Potassium: 803mg | Fiber: 2g | Sugar: 6g | Vitamin A: 5250IU | Vitamin C: 5.4mg | Calcium: 150mg | Iron: 1.6mg

Keywords chicken and rice soup, chicken soup, slow cooker soup

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Chicken Rice Soup (Stove Top or Slow Cooker) - The Recipe Rebel (2024)

FAQs

Do you pre cook rice before adding to soup? ›

Can you put uncooked rice in soup? Yes – uncooked rice is best to add into soup because it soaks up the flavour of the broth, making it extra tasty!

How do you make soup rice not soggy? ›

To avoid a mushy mess, here's how you should be adding rice to soup instead: Cook your rice separately from the rest of the soup and add the grains directly into each bowl as you serve. Despite whatever your recipe instructions say, it's best to assemble rice-based soups this way to avoid over-absorption.

Can you cook rice in chicken broth? ›

You can use your preferred cooking method to make the rice with chicken broth. As long as you have the right ratio of broth to the type of rice you're cooking, you can enjoy a delicious side dish.

Do you add water to Campbell's chicken and rice soup? ›

Just add the appropriate amount of water, then simmer and serve for a deliciously filling soup in an instant. VERSATILE STAPLE: It's excellent as is, you can add your favorite ingredients to make this soup your own or you can use as a base to one of your signature creations.

How do you add rice to soup without overcooking it? ›

Or, you can precook the rice for 10 minutes, store it separately from the soup, and add it to the soup as it's reheating. Just simmer another 10 minutes or so before serving. It would be a delicious addition to this Turkey Meatball Soup.

Will rice in soup get soggy? ›

Any variety of rice can easily become oversaturated with liquids in a soup, and the same can happen with pasta like orzo, too. Cooking grains and pasta separately before adding them to soup becomes especially useful when it's time to store leftovers. Rice will become mushy if you leave it in broth overnight.

When should rice be added to soup? ›

We Recommend. If you choose to add cooked rice to soup, add it just before you're ready to serve the dish and give it just a few minutes on the stove top to heat through. Add cooked rice too early and it'll continue to cook in the soup, coming out mushy and unpalatable.

Why is my rice still crunchy in soup? ›

After cooking for the recommended period of time, if the rice is still hard or chewy, add a little bit of water to create more steam (for every cup of uncooked rice used, add about 2 tablespoons of water). Cover the pot tightly and place over very low heat for 5 to 10 minutes.

How do you thicken rice soup? ›

Simply throw a handful of any uncooked white rice you have into the broth as you cook the soup and let it simmer for at least half an hour.

What is the ratio of rice to chicken broth? ›

1 cup of rice. 2 cups of chicken broth. Salt and pepper to taste. Optional: herbs, spices, or vegetables for added flavor.

Is chicken stock or broth better for rice? ›

Broth is better for consuming as is because it has seasoning that makes it tastier on its own. Broth may be preferred as a flavor enhancer for cooking plain white rice or grains. Stock may be better to use in a recipe with a complex flavor profile that you don't want to tamper with.

Can I cook rice in chicken broth instead of water? ›

When cooking rice on the stovetop, can you substitute canned chicken broth for water? Yes, absolutely. Chicken broth adds good flavor to rice. I'd recommend making rice pilaf, rather than just adding chicken broth, but it will add flavor either way.

Can I use chicken broth instead of condensed chicken broth? ›

Intensity Requirement: If you're aiming for a bold and concentrated flavor, opt for condensed chicken broth. For milder, well-balanced dishes, traditional chicken broth is the way to go. Space and Storage: Consider your kitchen space and storage limitations.

Can you make chicken soup with water instead of broth? ›

Fortunately, we're here to let you in on a game-changing secret: Water makes a more than acceptable replacement for chicken stock in most soups, stews, sauces, and braises. And in many cases, water actually produces a better-tasting result.

Should I use water or chicken broth in soup? ›

Why making soup or stew with plain water instead of stock is a great idea. Water is the ideal vehicle to bring all the flavor out of your soup and stew ingredients without imparting any of its own.

Should I pre cook rice? ›

Simply cook it in advance, store it properly, and refrigerate or freeze it for later. We'll walk you through the best way to reheat it in the microwave, on the stovetop, and stir fry-style so that it doesn't come out dry or tough, too.

Will rice continue to cook in soup? ›

If you choose to add cooked rice to soup, add it just before you're ready to serve the dish and give it just a few minutes on the stove top to heat through. Add cooked rice too early and it'll continue to cook in the soup, coming out mushy and unpalatable.

Why don't we cook rice or pasta directly in the soup? ›

Only add them when ready to serve. That way the rice won't get mushy and soak up all the broth and the pasta won't get soggy and disintegrate into a million slippery pieces.

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