Description
A warm, hearty, and comforting Chicken Rice Soup enriched with evaporated milk for a creamy texture. This recipe features tender seared chicken, aromatic vegetables, brown rice, and a blend of fragrant spices, making it a nourishing and flavorful meal perfect for any season.
Ingredients
Scale
Chicken
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken thighs, patted dry (OR 2 1/2 cups rotisserie chicken, may substitute breasts)
- Salt and pepper
- 2 tablespoons unsalted butter
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
- Pinch to 1/4 teaspoon red pepper flakes (optional)
- 5 oz. (1 heaping cup) green beans, trimmed and chopped into 1-inch pieces
Grains and Broth
- 1 cup brown rice
- 2 teaspoons chicken bouillon (granulated, crushed cubes, or Zoup!/Better Than Bouillon)
- 8 cups low-sodium chicken broth (plus more as needed)
Spices and Herbs
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon ground mustard
- 1/4 teaspoon paprika
- 1/4 teaspoon dried dill
- 1 bay leaf
Finishing
- 1 12 oz. can evaporated milk (or substitute additional chicken broth)
- Fresh parsley for garnish (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; season both sides of the chicken. Sear chicken until golden, about 2 minutes per side. Remove chicken to a plate, leaving drippings in the pot. (Searing chicken breasts is recommended but optional.)
- Sauté vegetables: Melt 2 tablespoons unsalted butter in the pot drippings over medium-low heat. Increase to medium-high heat and add diced onions, carrots, and celery. Sauté until onions are tender and golden bits form on the bottom, about 5 to 7 minutes. Add minced garlic and red pepper flakes, sauté for 30 seconds.
- Add ingredients: Return the seared chicken to the pot. Add brown rice, chicken bouillon, dried parsley, dried basil, dried thyme, dried oregano, salt, ground mustard, paprika, dried dill, bay leaf, and chicken broth.
- Simmer soup: Cover the pot and bring to a boil, then reduce heat to low and simmer gently until the chicken is tender enough to shred, approximately 12 to 15 minutes (longer if using breasts).
- Shred chicken: Remove chicken from the pot onto a cutting board. Allow to cool slightly then shred with forks. Do not add shredded chicken back into the soup yet.
- Add green beans: Add green beans to the soup pot. Continue to simmer covered for 20 to 25 minutes, stirring occasionally and replacing the lid, until the rice is fully tender.
- Add chicken and finish: Remove soup from heat. Stir in the evaporated milk and shredded chicken (or rotisserie chicken). If desired, add more chicken broth for a thinner consistency. Taste and adjust seasoning with additional salt and pepper as preferred.
Notes
- Using evaporated milk adds creamy richness without heavy cream or additional fat.
- For a quicker version, substitute rotisserie chicken instead of searing your own chicken thighs.
- If preferred, white rice can be used instead of brown rice; reduce cooking time accordingly.
- Additional vegetables like peas or zucchini can be added for variety.
- Add extra broth if you prefer a more soup-like consistency rather than chunky.
- Season to taste towards the end to avoid over-salting.
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
