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{Quick} Chicken Bacon Rice Soup

Prep Time 5 mins
Total Time 25 mins
Servings 6 servings

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This thick, creamy, Chicken Bacon Rice Soup is so easy to make and comes together quickly in one pot!

You guys.

I think this is the best soup I’ve ever made.

red and white dutch oven with quick chicken bacon rice soup and fresh parsley on the side

I mean, there was this soup, and the hubby thought that one was the best soup I’d ever made. But, it turns out bacon wins every time. I think this one might take the cake.

It’s really hard to compare though, as they are totally different kinds of soup. One with potato, the other rice. One with sausage,  the other bacon. Both creamy. Both insanely good.

But about this Chicken Bacon Rice Soup.

It has bacon.

Are you convinced yet?

As I started cooking my bacon on the stove for this soup, the hubby calls down from upstairs and says, “I don’t know what you’re cooking, but it smells good.” The bacon takes it to the next level.

Bacon takes everything to the next level.

Moving on. So I had made a creamy Chicken Bacon Rice soup of some sort back in the fall, and I remember thinking it was so absolutely delicious, but just way too much work. It just took so long for everything, especially the rice, to cook. So this week I was thinking about it and I really wanted to try making a quick version with all the same flavours.

white bowl with chicken bacon rice soup and fresh parsley in the background

I always keep a box of brown Minute Rice in my pantry for rice emergencies. You know, for those times when you’re making something that you really want to serve with rice, but the rice was kind of an afterthought, and you really don’t have an hour to cook long grain brown rice. I thought this was the perfect opportunity to dig it out.

I added a good amount of veggies, because I am not a huge veggie lover (surprise!), but I will eat just about anything if you put it in a thick creamy soup. With bacon.

I dice my vegetables quite small so that they cook really quickly. I used cooked chicken from a whole chicken I had cooked in the slow cooker the day before, but it would be super easy to use uncooked chicken breasts — I’ll include tips for doing that in the recipe notes below.

close up image of white bowl with chicken bacon rice soup with crispy bacon and green onions on top

Best. Creation. Ever.

Just perfect for a cool, rainy spring day.

*Recipe and photos updated January 25, 2016

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{Quick} Chicken Bacon Rice Soup

This thick, creamy, Chicken Bacon Rice Soup is so easy to make and comes together quickly in one pot!
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Cuisine American
Course Soup
Servings 6 servings
Calories 337cal

Ingredients

  • 4 slices bacon chopped
  • 3 stalks celery about 3/4-1 cup, diced finely
  • 1 small onion diced finely
  • 3 large carrots diced finely (I used roughly 4-5 cups)
  • 1 tsp dried thyme
  • 1/2 tsp minced garlic
  • 2 pinches red pepper flakes
  • 1 tsp salt
  • 6 cups chicken broth
  • 1 1/2 cups brown minute rice
  • 3 cups chopped chicken *See notes for instructions for raw chicken
  • 1/3 cup flour
  • 2 cups milk

Instructions

  • In a large pot, cook bacon 3-4 minutes over medium high, until starting to crisp.
  • Remove bacon with a slotted spoon and drain fat from pot. Add bacon back into the pot, along with celery, onion, carrots, thyme, garlic, pepper flakes, and salt. Toast spices 1-2 minutes over medium heat with the veg to bring out their flavours.
  • Add broth and bring to a boil. Cover and cook over medium heat for 10-12 minutes until carrots are almost cooked through.
  • Meanwhile, in a medium bowl whisk together milk and flour until combined.
  • Add rice and chicken and cook, uncovered, 4-5 minutes until rice is tender. Stir in milk mixture, and cook for 3-4 minutes until thickened (soup will continue to thicken as it cools). Enjoy!

Notes

*The amount of vegetables you want to add is really quite flexible. As long as you have enough liquid to cook them and the rice, you can add more or less as you desire.
*To use raw chicken breasts: chop into small pieces. After removing bacon and draining fat, add chicken to the pan with the vegetables and spices.
*I use store brand brown minute rice — it is the kind that cooks in 5minutes, and then rests covered for 5 minutes.

Nutrition Information

Calories: 337cal | Carbohydrates: 33g | Protein: 24g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 65mg | Sodium: 1580mg | Potassium: 672mg | Fiber: 2g | Sugar: 7g | Vitamin A: 5440IU | Vitamin C: 4.7mg | Calcium: 135mg | Iron: 2.8mg

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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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Comments

  1. 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.

  2. 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?

  3. 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.

  4. 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!

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