This Chicken and Rice Soup has been a staple of my mom’s for YEARS. There is a local restaurant that we love called Demos’ and they make a very similar soup that is delish! My mom kept trying to create the perfect copycat recipe- and that’s where this recipe was born! It’s super easy and perfect for chilly days. It is loaded with vegetables and brown rice, simmered in chicken broth, and finished with a touch of creaminess. You could certainly add egg noodles to it for a twist. We normally serve this with crusty bread and a salad.
Chicken Rice Soup
Ingredients
- 1 tablespoon olive oil
- 1 medium sized onion, minced
- 3 large carrots, peeled and diced
- 1 stalk of celery, diced
- 1 teaspoon minced garlic
- 1 teaspoon dried parsley
- 1/2 teaspoon dried thyme
- 5 cups chicken broth
- 2 chicken breasts, shredded (we just use a rotisserie chicken!)
- 1 cup brown rice
- 1 cup evaporated milk
- salt and pepper to taste
Directions
- In a large pot, heat oil over medium-high heat. Add onion, carrots, and celery and sauté for 3-4 minutes until onion translucent.
- Add garlic, parsley, and thyme. Cook 1 minute.
- Add broth, chicken, and salt/pepper. Add rice (uncooked). Stir and bring to a boil over med-high heat.
- Reduce heat to medium-low (a simmer), cover, and cook for 30 minutes (want veggies and rice to get tender).
- Add evaporated milk once rice and vegetables tender. Enjoy!
This is definitely one of our favorite recipes for fall and winter- or if you’re not feeling well! I remember my mom making this for us if we got sick- I feel like she would make it way more broth-y though haha! I hope you enjoy this recipe and as always thank you for hanging out with us! Tag me on Instagram if you make this- it always makes my mom and I so happy!
