Go Back
+ servings

Healthy Creamy Chicken and Rice Soup

5 from 4 votes
Print Pin
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 10 -12
Calories: 173kcal
Author: Organize Yourself Skinny


  • 1 tablespoon olive oil
  • 1 – 1 ½ pounds boneless skinless chicken thighs
  • ½ cup white wine
  • 1 pound carrots peeled and chopped
  • 1 small package celery chopped
  • 1 large onion chopped
  • 5 garlic cloves peeled and chopped
  • 1 teaspoon dried thyme
  • 1 quart chicken stock
  • 2 cups of milk
  • 1 1/2 - 2 cups cooked brown rice
  • ½ teaspoon of salt
  • grated romano cheese


  • in a large soup pot heat olive oil over medium high heat. Add chicken thighs and brown on both sides, about 4-5 minutes each. You might have to cook the chicken in a couple batches because you don’t want to crowd the pot. Remove chicken and set aside.
  • In the same pot add the wine to deglaze pan. Then add carrots, celery, onion, garlic, and thyme. Cook for about 5 minutes or until fragrant and they softened a bit. While the vegetables are cooking chop the chicken into bite size pieces.
  • Add chopped chicken, rice, chicken stock, and milk into pot. Bring to a boil then let simmer for about 20 minutes. Add in the salt and pepper. Give it a taste. Add more salt and pepper if needed.
  • Serve in bowls and grate parmesan cheese on top.


Make Ahead Instructions
This soup can be made completely ahead of time and frozen. You can freeze in larger container or freeze in muffin tins for portion control. After they are frozen pop them out and stick into freezer bag and into the freezer. Reheat in microwave or on stove.


Serving: 1g | Calories: 173kcal | Carbohydrates: 20g | Protein: 13g | Fat: 4g | Fiber: 3g | Sugar: 4g