This chicken and brown rice soup is nourishing, creamy, and made in one pot. Perfect for cold days, meal prep, or a feel-good dinner the whole family will love.
This chicken and brown rice soup is comfort in a bowl. It’s nourishing, creamy (without being heavy), and packed with tender chicken, hearty veg, and wholesome brown rice. Whether you’re feeling under the weather, chasing a winter warmer, or just want something soothing and simple — this is the soup for you.
It’s one of those recipes that’s just as good the next day, and it freezes beautifully too. Plus, it’s easy to throw together with basic ingredients, and the whole family will love it.
Why you’ll love this soup
- Wholesome and hearty – filling without being too rich
- Made in one pot – easy cleanup, simple method
- Comforting and creamy – thanks to a splash of cream at the end
- Freezer and fridge-friendly – great for meal prep
- Packed with flavour – thyme, parsley and garlic give it a lovely depth
How to make chicken and brown rice soup
1. Sauté the veggies
In a large pot, heat 1 tbsp olive oil over medium heat.
Add:
- 1 brown onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
Cook for about 3 minutes, or until the onion becomes translucent.
Add 2 garlic cloves, minced, and cook for 1 more minute.
2. Add the chicken and rice
Pour in 1.5L chicken stock.
Add:
- 2 raw chicken breasts
- 1 cup brown rice
Stir, bring to the boil, then reduce to a simmer.
Cover and cook for 30 minutes, stirring occasionally so the rice doesn’t stick.
3. Shred the chicken
Once the chicken is cooked, remove it from the pot and shred using two forks.
Return the shredded chicken to the soup.
4. Finish with cream and herbs
Add:
- ½ cup cream
- 1 tbsp fresh thyme leaves
- ¼ cup chopped continental parsley
Stir to combine, and serve immediately with crusty bread or on its own.
Storage tips:
Freezer: Freeze for up to 6 months — ideally before adding the cream. Add the cream after reheating for the best texture.
Fridge: Store in an airtight container for up to 3 days.
Chicken and brown rice soup
Description
This chicken and brown rice soup is nourishing, creamy, and made in one pot. Perfect for cold days, meal prep, or a feel-good dinner the whole family will love.
Ingredients
1 tablespoon olive oil
1 brown onion, diced
2 carrots, peeled and diced
2 stalks celery, diced
2 garlic cloves, minced
1.5L chicken stock
2 chicken breasts
1 cup brown rice
1/2 cup cream
1 tablespoon of fresh thyme leaves
1/4 cup chopped continental parsley
Instructions
- In a large pot, heat the olive oil over medium heat. Add in the onion, carrots and celery, and cook for 3 minutes, or until onion becomes translucent. Add in the garlic and cook for 1 minute.
- Add the stock, chicken breasts (raw) and rice. Stir and bring to the boil. Once boiled, reduce to a simmer. Cover, and cook for 30 minutes, stirring regularly to make sure the rice doesn’t stick.
- Remove the chicken from the pot, and use two forks to shred the chicken. Return it to the pot, along with the cream, parsley and thyme. Serve immediately.
Notes
Once cooked you can keep in the fridge for up to 3 days.
Alternatively, you can freeze this soup for up to 6 months. Ideally leave the cream out before freezing, just add before serving once heated up.
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