Quick Chicken Bacon Rice Soup

Prep Time 5 minutes
Total Time 25 minutes
Servings 6 servings

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This Chicken Bacon Rice Soup is easy to make and comes together in just 25 minutes using only one pot! It’s thick and creamy and full of flavor!

Love a smoky soup with bacon? Try this White Bean Soup with Bacon next!

overhead image of chicken bacon rice soup with wooden spoon stuck in.

This is hands down one of the best soups I’ve ever made, and I’ve made a lot of soups! 

My husband’s favorite used to be this Smoky Sausage and Potato Chowder, but as it turns out, bacon wins every time.

Bacon takes everything to the next level, and with the juicy chicken and comforting rice, this soup is perfection. 

When I originally made this soup a while back, I remember thinking it took way too long.

I’ve since made some adjustments to make it quick and easy, so it’s perfect for those busy weeknight dinners. 

It’s the perfect comfort food for a rainy spring or cool fall day!

For more delicious soup recipes for soup season, check out my Sausage Potato Soup with KaleInstant Pot White Chili Chicken RecipeHam and Potato Soup, and this Italian Sausage Gnocchi Soup!

Ingredients Needed:

ingredients needed for chicken bacon rice soup.
  • Bacon: adds an irresistible smoky bacon flavor to the soup. Use your favorite kind! 
  • Vegetables: a classic mirepoix of celery, carrots, and onion, brings wonderful savory flavors to this dish. 
  • Seasoning: use a combination of freshly minced garlic, salt, dried parsley, dried thyme, and red pepper flakes to  
  • Broth: I always use a low-sodium chicken broth so I can better control the salt content of dishes. 
  • Chicken: use raw, boneless skinless chicken breasts for this soup. Boneless skinless chicken thighs will work, too.
  • Rice: long grain white rice works best for this recipe, you can use other kinds of rice but the cook time may vary. 
  • Milk: I used low-fat milk for this recipe, but you can use full-fat milk if you prefer for a richer flavor.
  • Corn Starch: helps thicken the soup. 
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How to Make Creamy Chicken, Bacon, & Rice Soup

This recipe is quick and easy to make. Full instructions are included in the recipe card below.

  1. Cook bacon: Cook bacon until starting to crisp. Remove bacon and set aside.
  2. Saute vegetables: Saute celery, carrots, and onion until crisp-tender.
  1. Add seasoning: Add garlic, salt, parsley, thyme, and red pepper flakes and toast with the vegetables.
  2. Stir in the broth and chicken: Combine chicken breasts with the broth and add rice. Cover, and cook until chicken is done and rice is al dente.
  1. Shred chicken: Remove the chicken and shred it.
  2. Thicken soup and cook: Make a cornstarch slurry with the milk, and add it to the pot with the chicken. Cook until thickened, and add the bacon before serving.

Chicken Bacon Rice Soup FAQs

How can I make chicken bacon rice soup thicker?

​You can make any soup thicker with a simple cornstarch slurry, or by removing some of the soup, blending it with an immersion blender, and adding it back in. 

What if my chicken and rice soup is too thick?

If your soup gets a bit too thick, simply add some more chicken broth or water to it and stir.

How do I store chicken bacon rice soup?

You can store this recipe, prepared, in an airtight container in the fridge for up to 4 days. Keep in mind that the rice will absorb more liquid and become softer, so you may prefer to cook the rice separately and add it in as you serve it. 

Can I freeze chicken bacon rice soup?

Yes! It’s a great recipe to keep in the freezer, any time of year. Simply cool completely and freeze in a freezer-safe container for up to 3 months. Thaw completely before reheating on the stovetop or in the microwave.

metal ladle scooping chicken bacon rice soup from pot.

Tips and Notes

  • Shredding chicken. You can use forks to shred chicken on a chopping board, or you can put the chicken in a mixing bowl and use a hand mixer on low speed to shred it. 
  • Leftover chicken. I originally wrote this recipe using leftover rotisserie chicken, so I know it works great if you’ve made Instant Pot Shredded Chicken and have some extras, and even Thanksgiving turkey leftovers!

Chicken Bacon Rice Soup Variations

  • Use other veggies. You can use other kinds of veggies in this recipe to suit your preferences. Try mushrooms, corn, and bell peppers.
  • Fresh greens. You can also add in some baby spinach leaves near the end of the cooking time for extra nutrients if you like. Or use fresh basil or fresh parsley leaves for a different flavor.
  • Swap the rice. Use wild rice or a wild rice blend to make this a creamy wild rice soup, or brown rice to add some more nutrients! Keep in mind that wild rice and brown rice both require a longer cook time and you may have to add additional liquid.
  • Broth. Chicken broth has a great, warming flavor, but you can use vegetable broth or water with chicken bouillon added if you prefer. 
  • Make it creamy. You can add a little bit of heavy cream to make this creamy soup even more decadent if you like. 
  • Garnish. Garnish your soup with extra crispy bacon bits, chopped green onions, and a sprinkling of cheddar cheese for extra flavor! 
overhead image of chicken rice soup in a bowl with a spoon.

Serving Suggestions

This chicken soup is a hearty soup on it’s own, with chicken, rice, and veggies in the one pot, but we always love some bread on the side.

Some crusty bread would go perfectly, try my No Knead Artisan Bread, or these Homemade Breadsticks would work well too. 

You can also try this soup with my Garlic Bread or Garlic & Herb Dinner Rolls for more garlic flavor.

Turn it into a complete meal with more veggies on the side like Air Fryer BroccoliRoasted Green Beans, and my Roasted Carrots.

More Delicious Soup Recipes To Try

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Creamy Chicken Bacon Rice Soup

5 from 8 votes
Thick, creamy, and so satisfying, this homemade Chicken Bacon Rice Soup is super easy to make and comes together in just 25 minutes using only one pot!
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Cuisine American
Course Soup
Servings 6 servings
Calories 307cal


  • 4 slices bacon (chopped)
  • 2 ribs celery (chopped)
  • 2 large carrots (chopped)
  • 1 small onion diced finely
  • 2 cloves garlic (minced)
  • 1 teaspoon salt (reduce if using salted broth)
  • 1 teaspoon dried parsley
  • ½ teaspoon dried thyme
  • teaspoon red pepper flakes
  • 6 cups low sodium chicken broth
  • 2 boneless skinless chicken breasts (about 1 lb. uncooked)
  • 1 cup long grain white rice
  • 1 cup low fat milk
  • 1 tablespoon corn starch


  • In a large saucepan or soup pot (I used my Dutch ovem), cook the bacon for 3-4 minutes over medium-high heat, until it starts to crisp. Remove the bacon with a slotted spoon and set aside.
  • Add the celery, carrots and onion to the pot with the bacon grease and saute until crisp-tender, about 5 minutes.
  • Add garlic, salt, parsley, thyme, and red pepper flakes and cook 1 minute, then add the chicken broth and bring to a boil.
  • Combine chicken broth with the chicken breasts (uncooked) and rice. Cover, reduce heat to medium-low and cook for 12-14 minutes, until chicken is cooked through (it will reach an internal temperature of 165 degrees F) and rice is al dente.
  • Remove the chicken to a cutting board and shred it.
  • Whisk together milk and corn starch to make a cornstarch slurry and stir it into the pot with the shredded chicken. Cook for 2-3 minutes, until thickened, and stir the bacon back in before serving.


Rice: My original recipe used instant rice, but I have adapted it. You can still use instant rice if you want though! Cook the chicken first, then add the chicken back in with the instant rice and cook until cooked through. Then add in the milk and flour.
This recipe is great for making ahead!
  • Refrigerator: You can store this recipe, prepared, in the fridge for up to 4 days. Keep in mind that the rice will absorb more liquid and become softer, so you may prefer to cook the rice separately and add it in as you serve it.
  • Freezer: Simply cool completely and freeze in a freezer-safe container for up to 3 months. Thaw completely before reheating on the stovetop or in the microwave.

Nutrition Information

Calories: 307cal | Carbohydrates: 37g | Protein: 19g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 37mg | Sodium: 646mg | Potassium: 598mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3530IU | Vitamin C: 4mg | Calcium: 89mg | Iron: 1mg
Keywords chicken bacon rice soup

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Reader Interactions


  1. JoeW says

    Made this a couple of nights ago, and it was very good. Thickened up like crazy overnight, between the rice and the cornstarch. Easily fixed with a bit of chicken stock added before reheating, but I think I’ll try a little less cornstarch next time.


  2. Jo R says

    Can I substitute the brown rice with a white rice such as Arborio rice or a risotto type white rice as I can’t have brown rice due to gastroparesis?

  3. Melanie says

    Hi Ashley,

    This looks so good! If I use raw chicken, do I leave it in the pan with the veggies and add the broth?

    There aren’t any steps that mention the chicken, so I want to be clear.

  4. DamePounce says

    I’m in the process of making this right now and I don’t see where I’m supposed to put the chicken in. It’s precooked (leftovers from a whole chicken in the crockpot yesterday!) so I’m waiting until I put the milk in, but what step did you actually do it?

  5. Christy says

    This was VERY delicious!!! I work for my dad who owns a small local bar and grill. Made this today for the soup special it was a hit!! Every one loved it. I’ll definitely be making this again! Thanks for sharing.

  6. Cindy Eikenberg says

    Hi Ashley! This soup looks and sounds amazing – I know my hubby would love it – he loves soup and bacon! 🙂 Thanks so much for sharing at Best of the Weekend and pinned! Hope you have a wonderful rest of the week and a great Wednesday!

  7. Vickie says

    Chicken and bacon – what’s not to love! This sounds really good and easy, which is right up my alley. Thanks for the recipe!

  8. Jess @ On Sugar Mountain says

    Chicken and rice soup is always one of my faves, and throw in bacon and make it quick/easy? Count me in! New favorite soup recipe indeed. 😀

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