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Creamy Chicken & Rice Soup – It doesn’t get any easier or tastier than this one pot, 30 minute chicken & rice soup. If you love chicken & rice, then you should try this tasty soup!

 

Chicken & rice soup regular

If you love soup, then stop EVERYTHING and try this chicken & rice soup.  This has become one of my favorite soups.  There are however a few things that need to be said.

First you only need ONE POT.  No messy kitchens, not extra dishes, just ONE SINGLE POT!  LOVE these kinds of meals!

Second, you don’t need a lot of time!  Company coming over last minute?  You can whip this chicken & rice soup up in 30 minutes or less!  I highly recommend nabbing a rotisserie chicken, but you can really use any cooked pulled or diced chicken.  How easy is that?!

Third, This chicken & rice soup DOES NOT work well in a crock pot.  In fact, it turns into mush.  Goopy mush.  If you can get it to work, great.  But I on the other hand did not have good luck.

Aside from the above three tips, what more can I say?  The flavor is awesome.  If you aren’t a huge basil fan, then omit it or add just a hint as it does become a powerful flavor in this soup.

Also this chicken & rice soup is absolutely delicious fresh or reheated for lunch the next day.  In fact, I really like this reheated. 

Serve this chicken & rice soup with our Simply Delicious Rolls, in an Italian Bread Bowl or with a nice Focacia.  You can’t go wrong with any of these choices!

This post contains Amazon affiliate links as a free service to you!

 

Creamy Chicken & Rice Soup

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 4 Servings

Ingredients

  • 1 Tablespoon vegetable oil
  • 1/2 cup onion, diced
  • 1 large carrot, diced
  • 1 celery rib, diced
  • 1/2 teaspoon garlic, minced
  • 2 cans (14.5 ounce) chicken broth
  • 1/3 cup uncooked rice {we like Jasmine}
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon black pepper
  • 3 Tablespoons all-purpose flour
  • 1 (12 ounce) can evaporated milk
  • 1 1/2 cups cooked pulled or diced chicken {rotisserie works great!}

Instructions

  1. In a large pot or dutch oven, add oil, onion, carrot and celery. Sautee until vegetables are soft and tender.
  2. Add garlic and sautee for 1 minute longer.
  3. Add chicken broth, uncooked rice, basil and pepper. Bring to a boil.
  4. Reduce heat to low, cover and let simmer for 15 minutes or until rice is cooked.
  5. In a small bowl combine flour and milk. Stir into the soup.
  6. Bring to a boil and cook while stirring for 2 minutes.
  7. Add chicken and cook 2 more minutes until chicken is cooked through.
  8. Serve Immediately.

Notes

Tip: A reader left a tip that if you don't have evaporated milk, you can use heavy cream. She tried it with heavy cream and it turned out great!

http://numstheword.com/one-pot-creamy-chicken-rice-soup/

Adapted from Taste of Home

 

 

Items used in this recipe include…

 

One Year Ago, 2014

Chewy S’mores Cookies

Chewy S'mores Cookies
 
Chicken & Rice Soup Long

72 Comments on “One Pot Creamy Chicken & Rice Soup

  1. Klea Smith

    Do you use normal size chick broth or the large size can.
    This really sound like a great soup. I am looking forward to making it this fall.

    Thank you

    Klea Smith

    Reply
    1. Janelle

      I do use normal sized cans of chicken broth – the 14.5 ounce cans. I’ve updated the recipe to reflect that. I meant to add that after I typed the recipe up (needed to look in my pantry) and clearly forgot! Thanks for bringing it to my attention as that is an important detail! I hope you enjoy!

      Reply
  2. Debbie

    My husband and I thoroughly enjoyed this soup! I used a 32 oz container of low sodium chicken broth and added a half teaspoon of kosher salt, it turned out perfect. We found it to be a comforting meal on a rainy evening. Thanks for sharing!

    Reply
    1. Janelle

      Hi Lulu! Uncooked rice. I can see that the recipe doesn’t specify so I’ll update that. Thank you so much for bringing that to my attention! I hope you enjoy this as much as we do!

      Reply
  3. Bob

    Can regular milk be substituted for the evaporated milk? If so, how much? Just curious on that ingredient … Hope to try this recipe soon then. Thanks for sharing it πŸ™‚

    Reply
    1. Janelle

      Bob that is a great question. I’m sure you can but the results and flavor will be different. I’ve never tried it without the evaporated milk so I can’t tell you from experience how it will turn out. However if you don’t have any evaporated milk, then you can make your own. There are two methods. For every 1 cup of evaporated milk, take 2 1/2 cups of milk and boil it down until there is only 1 cup of milk in your pan. This is now the equivalent of 1 cup of evaporated milk (as you’ve evaporated most of the water out of the milk – hence evaporated milk) If you don’t want to do that then you can do 3/4 cup whole milk and 1/4 cup of half and half to create 1 cup of evaporated milk.

      Let me know what you end up doing and how it turns out!

      Reply
        1. Janelle

          YAHOO!! Nothing makes a blogger happier than a rave review from a great reader! I’m so glad you enjoyed it! I hope you’ll try a few of our other recipes like our coconut chicken or even our honey chicken! Thanks for the review!

          Reply
  4. Jillian

    This recipe looks great, will be making it for dinner tonight! Seems perfect to go down a sore and swollen throat. I have one question, what size can of evaporated milk do you use, 6 oz or 12 oz?

    Reply
    1. Janelle

      Hi Jillian! I use a 12 ounce can of evaporated milk. I’ll update the recipe to state that. I didn’t realize there was another size! I always just buy the 12 ounce! πŸ™‚ I hope you enjoy and get better!

      Reply
  5. Virginia

    This sounds great, will be making this tonight. Quick question, will this freeze well or do you know? I’d love to make extra and freeze it so I can have some later.

    Reply
    1. Janelle

      Hi Virginia! I’ve made this several times and each time we eat it all so I’ve never had the chance to freeze it. I can’t see why it wouldn’t freeze well. However since I’ve not actually tried it, I can’t say for certain. If you do freeze it, come back and let me know how it turned out! I’d love to share your experience! Enjoy!

      Reply
      1. Janelle

        Crissy I have not tried freezing this soup. I will for sure the next time I make it (which wont be for a few weeks). If you try freezing it before I do, then please do leave a comment! πŸ™‚

        Reply
  6. Donna

    Hi Janelle,
    Made this soup tonight. Everyone loved it. So glad I found it on Pinterest. Will go back to it again and again.

    Reply
    1. Janelle

      Donna, you have made my day! I LOVE LOVE LOVE your comment! Thank you so much for coming back and sharing with other readers your experience! My family certainly enjoyed this soup and I’m glad yours did too! I hope you’ll try a few of our other recipes too!

      Reply
  7. Chou

    Hello this recipe looks delicious! I was wondering if you ever tried making it with brown rice? If so what changes should I make to the recipe? Thanks in advance!

    Reply
    1. Janelle

      Hi Chou! No I’ve not made it with brown rice. I never cook with brown rice so I am not familiar with how it differs than white rice. I did however find this helpful information. Sounds like you’ll need to cook it longer as well as add 1/2 cup extra liquid. Hope that helps! Let me know if you do make it and how it turns out with Brown rice!

      Reply
      1. Chou

        It turned out really good! Once you cook the brown rice enough it becomes nice and tender (I took your advice and added half a cup extra chicken broth). I also added some extra dried basil and made a few changes of my own including leaving out celery (not my favorite) and adding dried parsley, garlic and onion powder and the juice of a lemon, and salted to taste of course. We made chicken thighs last week so I just baked some extra ones off with just salt and pepper and shredded those for my chicken. It came out great and I’m excited for the leftovers for lunch. Thanks for the recipe and tip!

        FYI: I never measure things so sorry if anyone else wanted to make these modifications as well

        Reply
  8. Beth R.S.

    Made this last night, and it was great! I was a bit nervous about using evaporated milk, as I’ve literally never cooked anything with it (I’ve made desserts with sweetened condensed milk, but yeah, totally different). The only tip was that I added the flour to the milk quite slowly while I whisked it, to avoid clumps. I have pinned this for those times when I have leftover chicken and don’t know what to do–now I know!

    Reply
    1. Janelle

      Beth I am so glad you stepped outside your comfort zone and gave this soup a try! It’s delicious isn’t it?! Great tip on the flour. I’ve never had an issue however a more inexperienced cook may! Thank you for leaving your review! I Hope you’ll try some of our other tasty dishes too!

      Reply
  9. Brontodon

    This is a good recipe. It didn’t knock my socks off,
    but it can be seasoned to taste. Has a good foundation for sure.

    Reply
    1. Janelle

      I’m sorry it didn’t knock your socks off, but am glad that you aren’t giving up completely! I hope you can find a version that works well for you!

      Reply
  10. Serena

    Found this recipe on Pinterest. I made it tonight and my family loved it. I didn’t have the evaporated milk so I used heavy cream instead. It was creamy and delish! Thanks!

    Reply
    1. Janelle

      Serena I’m so excited to hear that you family loved this soup! And thank you for letting me know that heavy cream works too! I’ve not tried that so I’m glad to hear it can be an alternative. I’ll add that as a note to the recipe! Thank you so much for bring a smile to my face today!

      Reply
  11. Dana

    I made this last night after being out in rainy, chilly weather and I had to come back to comment! This is now gonna be one of my staple soups. It was so good. I did add in some extra rice to mine because I didn’t measure my chicken stock. I used what I had frozen from my homemade stash and after the first batch of rice cooked it didn’t look like enough so I added more and let cool longer. It turned out perfect. Thanks so much for a wonderful recipe!

    Reply
  12. Beth

    going to give this a try tonight, but will add leftover already cooked rice at the end with the chicken as I have leftover rice. Thanks for sharing!

    Reply
  13. Lorraine

    I substituted evaporated milk for regular milk and it worked just fine. Was really good. I also substituted the basil for Rosemary.

    Reply
    1. Janelle

      Lorraine thank you for letting us know! Great to know that in a pinch regular milk works great too! And I’ve never tried it with Rosemary but it sounds delicious!

      Reply
    1. Janelle

      I have not tried it with wild rice. I am sure it would turn out great though. I personally am not a wild rice fan, however chicken & wild rice soup is very popular and I’m sure it would taste great in this one! If you do try it, leave another comment and let me know how it turned out!

      Reply
  14. Kristen

    I plan on making this this week with items I have on hand such as homemade chicken stock, brown rice, and heavy cream. It should turn out fine. Looking forward to trying it. Thanks for the recipe. Merry Christmas to you and your family!

    Reply
    1. Janelle

      Thanks Kirsten for stopping by and leaving a comment! Using up leftovers is a GREAT idea! This is a pretty forgiving soup! Let us know how it turns out!

      Reply
  15. Christy

    If someone really wanted to make this in a crock-pot, I would suggest one of two things, the first is to use wild-rice and putting it in the soup at the beginning, and then cooking it for 4-6 hrs, Still adding the milk/four ingredients during the last 30 minutes of cook time. The second thing would be if you want to do this with the par-boiled rice (whats in this recipe) do but also add it in during the last 30 minutes of cook time. I don’t mind either method just depends on the day, thought it may help.

    Reply
    1. Janelle

      Christy thank you so much for the tip! My one time crock pot trial was a total failure. Glad to know someone had success with it with added tips! Thank You!!

      Reply
  16. Krystina

    Thanks for the recipe! I changed out a few things to make it Whole30 compliant for anyone out there who may be curious…(cauliflower rice [frozen from a trader joes is the easiest] instead of wild rice, coconut milk instead of regular, and almond flour instead of flour) and it was a total hit with me and my husband! Love the simplicity and ease of this recipe.

    Reply
    1. Janelle

      Hi Krystina! Thank you so much for your suggestions on how to make this Whole30 compliant! Great ideas! I’m sure there are other readers out there who will appreciate your feedback! I’m so glad you and your husband enjoyed this recipe! I hope you’ll try a few of our other recipes too! Thank you so much for your comment, you’ve made my day!

      Reply
  17. Amy

    I made this last month, and used unsweetened almond milk, aND glute free flour. We enjoyed it thoroughly. I came back today because it’s cold and rainy, and this sounded yummy. I’ll be using brown rice this time. Mmmm

    Thank s for sharing!

    Reply
    1. Janelle

      Amy I’m so glad to hear that you’ve had success with adapting it to your needs! Using almond milk and gluten free flour is an excellent idea and I’m glad to hear that it turned out great! Thank you so much for your comment! πŸ™‚

      Reply
  18. Marsha

    OMGGGGG!!! Just made this soup and it was AMAZING(in my Oprah Winfrey voice). It was simple easy and quick. I put sauteed my veggies in coconut oil and I grated a little ginger in for a little hint of exotic flavor! Thank you very much for your post!

    Reply
    1. Janelle

      Marsha, wow you had the same reaction as I did to this soup! HELLO!! Why isn’t everyone eating this it’s so good!! I love how you tweaked the recipe for your tastes and will have to try those next time! Thank you so much for the rave review! I hope you’ll try a few of our other recipes too!

      Reply
  19. Eddie

    So this may be a silly questions…but I am fairly new to cooking on my own now. All I have on hand is Minute Rice. Would that work or be a total flop?

    Reply
    1. Janelle

      Eddie, I’ve never tried minute rice but I can’t see why not. Minute rice only needs about 5 minutes to boil. So follow the directions as written for steps 1 and 2. For step 3 add everything BUT the rice. Cook for 10 minutes THEN Add your rice and cook for the last 5 minutes. Then continue with steps 5 – 8. Let me know how it turns out!

      Reply
  20. Tori

    I am feeling under the weather today and this soup just looks delish, definitely will be trying this tonight with me and my kiddos. They are such picky eaters so I guess i’ll see how it goes!

    Reply
    1. Janelle

      I’m so sorry to hear you weren’t feeling well. My kids are picky eaters and wouldn’t try this but I certainly love it. It’s a pretty regular recipe I make when I’ve got chicken laying around! I hope you enjoy it and feel better soon!

      Reply
    1. Janelle

      Hi Susan! I have never tried making this in a pressure cooker. I’m still fairly new to pressure cooking and will have to give it a try the next time I make it. If you get a chance to try it, then let me know how it goes. Great idea!

      Reply
  21. Tammy

    I just made this soup with some LCHF modifications. I used almond flour in place of flour, riced cauliflower instead of rice, heavy cream instead of evaporated milk. It was awesome & my husband loved it too!

    Reply
    1. Janelle

      I am a HUGE fan of this soup and I love that you made modifications to your needs and it still turned out great! Thank you for the tips! I’m sure other readers will appreciate them too!

      Reply
    1. Janelle

      I’ve not. I actually rarely have leftovers and when I do, they get eaten the next day. If you do freeze it, let us know how it turns out. That is a great question!

      Reply
  22. Anna

    This soup is delicious and I love that it only takes one pan! Thanks for sharing the recipe. I’ve shared it with a friend as well!

    Reply

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