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Comforting Chicken and Rice Soup Recipe for Cozy Nights

This Easy Chicken & Rice Soup is an amazingly creamy & comforting soup,

that is full of flavor & perfect for a family dinner during the cold winter months!

Bowl of chicken and rice soup

It’s easy to make and is perfectly paired with a simple salad & a loaf of buttery crusty bread!

Soup with fresh herbs

It also freezes easily & can be stored in an airtight container for up to two months.

Individual soup portions

I like to freeze individual portions for quick lunches throughout the week—they reheat beautifully.

Ladle of soup

This delicious soup can be made on the stovetop as shown, or easily adapted for the Instant Pot or slow cooker.

Creamy chicken and rice

Soups are one of my favorite meals because they’re the ultimate one-pot dish: simple to prepare, full of flavor, and they freeze well.

Freshly served soup

After trying many recipes, this one has become a family favorite for its creaminess and comforting flavor.

Bowl on a table

Perfect for a quick & easy weeknight dinner when you want a hearty meal with minimal effort.

Serving suggestion

This recipe uses skinless chicken breasts, but any cooked chicken—including rotisserie—works well.

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Easy Chicken & Rice Soup

Ingredients

  • 1 tbsp. vegetable oil
  • 1 large yellow onion diced finely
  • 3 medium carrots diced finely
  • 1 celery stalk diced
  • 1 clove garlic minced
  • 2 tsp. Italian seasoning
  • 1 tsp. sea salt
  • 1/4 tsp. ground black pepper
  • 6 cups low sodium chicken stock
  • 2 large chicken breasts
  • 1 cup white or brown rice
  • 1 cup evaporated milk

Instructions

  • Heat the vegetable oil in a large pot over medium-high heat. Add the diced onion, carrots, and celery and sauté until tender, about 3–5 minutes.
  • Stir in the minced garlic, Italian seasoning, salt, and pepper. Cook for 1 minute until fragrant.
  • Add the chicken breasts, chicken stock, and rice to the pot. Bring the mixture to a boil.
  • Reduce the heat to medium-low. Cover and simmer for about 30 minutes, stirring occasionally, until the rice is tender and the chicken is cooked through.
  • Remove the chicken breasts, shred them with two forks, and return the shredded chicken to the pot. Stir in the evaporated milk and heat through.
  • Taste and adjust seasoning if needed. Serve hot and enjoy.

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