Chicken and Rice Soup is perfect to whip up for a last minute dinner and goes perfectly with a warm side of bread. I especially love Homemade Cornbread or Olive Garden Breadsticks.
Easy Chicken and Rice Soup
Because we love soups (like our Chicken Noodle Soup or Baked Potato Soup) so much, we have enjoyed trying out new recipes and sharing them with all you. We only share our favorites and although we have TOO many favorites on the site, we want to share another recipe for you guys that we really enjoyed – Easy Chicken and Rice Soup. We had never tried a recipe even similar to this, so it was really fun to try a soup with a whole new flavor and texture. Adding rice into the soup makes it really hearty – not to mention all of the other yummy ingredients this soup is packed with! I should also mention that this Chicken Rice Soup was super simple to make. And we are all about easy, yummy recipes!
How to Make Homemade Chicken Rice Soup
This soup is packed full of the most amazing ingredients that make it so hearty and filling. These ingredients include:
Long grain rice Cream of chicken and mushroom soup Chicken cubes Vegetables Cream cheese Seasonings
If I haven’t already convinced you to try this recipe by the ingredients list, maybe these simple instructions will. 😉 RICE. Cook rice as directed on package in a large pot. COOK. Add remaining ingredients to large pot and cook on low-medium heat until blended and heated through (about 20 minutes). That’s IT! In just about 30 minutes, you can have this homemade chicken and rice soup on the table.
Tips, Variations + Storing info
Cook rice before adding it to the soup. You can also throw in the uncooked rice once your soup is starting to boil. Turn the heat to LOW and cook for about 25 minutes or so. Make this soup in the Instant Pot: Freezing Ahead of Time: If you are planning on making this soup to FREEZE immediately (before cooking) there are some alterations you can make that will yield a better result when you defrost the soup to eat later.
Freeze the rice in a separate bag. Add it to the soup mixture once it has been thawed and you’re ready to heat it up. Make sure that you don’t completely thaw the frozen vegetables. Raw veggies after being frozen and reheated lose some of the texture they need. Place the chilled soup in freezer safe tupperware containers, leaving a little space at the top for the liquid to expand when it freezes. Leave in the freezer for up to 3 months. Defrost the soup in the fridge. Add the rice and heat the soup on the stove over low heat.
STORE leftovers in the fridge for 2-3 days or freezer for up to 3 months. Keep in mind the rice will continue to absorb the broth and may be mushy, but the soup will still be super flavorful and tasty. Reheat on the stove or microwave, add broth as needed.
For more chicken soup recipes, check out:
Chicken & Dumplings Soup Homemade Chicken Noodle Soup Crock Pot Green Chile Enchilada Soup Crock Pot Creamy Chicken Stew King Ranch Chicken Soup Chicken Tortilla Soup
