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Creamy Chicken & Rice Soup Recipe

Creamy Chicken & Rice Soup

Prep Time 15 minutes Cook Time 20-25 minutes

Nothing could be easier than roasting a chicken. This one has a lovely lemon aroma and is juicy too!

What you'll need

  • 2 (6-ounce) boneless, skinless chicken breasts
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 2 tablespoons plus 1 teaspoon olive oil, divided
  • 1 medium carrot, grated (about 1 cup)
  • 2 stalks celery, finely chopped (about 3/4 cup)
  • 1 onion, chopped (about 2 cups)
  • 6 cups low sodium chicken broth
  • 3/4 cup long grain white rice
  • 1 (12-ounce) can evaporated milk
  • 1/2 cup chopped parsley
  • 1-1/2 teaspoons freshly grated lemon rind

Helpful Tip:

If using cooked chicken, chicken cold cuts or rotisserie chicken, skip step 1.

Make it Faster:

Instead of carrots, celery and onion, substitute 3 to 4 cups of your favorite frozen vegetable blend. No need to cook them. Instead, put them in when you add the chicken.

Use pre-cooked rice and cut down your cooking time about 20 minutes.


Servings: 4



1-1/2 cups of broth or a combination of broth and water can be used instead of the evaporated milk

Cooked turkey can be used instead of chicken

How to make it

  1. Season chicken with salt and pepper. In large pot on medium high heat, heat 1 teaspoon olive oil until it shimmers. Add chicken to pot and cook about 9 minutes, turning once, or until cooked through; remove and chop.
  2. Heat remaining 2 tablespoons olive oil until it shimmers; add carrot, celery and onion; cook, stirring, about 5 minutes or until onion is translucent.
  3. Add broth, rice and evaporated milk; bring to boil, reduce to simmer. Cook about 20 minutes or until rice is tender. Add chicken cook 3 to 4 minutes, or until chicken is heated through. Skim off fat. Stir in parsley and lemon rind.