{Quick} Chicken Bacon Rice Soup

Prep Time 5 minutes
Total Time 25 minutes
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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Creamy Chicken Bacon Rice Soup

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This thick, creamy, Chicken Bacon Rice Soup is so easy to make and comes together quickly in 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 pot, cook bacon 3-4 minutes over medium-high, until starting to crisp.
  • Remove bacon with a slotted spoon.
  • Add celery, carrots and onion to the pot with the bacon fat and saute until crisp-tender, about 5 minutes.
  • Add garlic, salt, parsley, thyme, and red pepper flakes and cook 1 minute.
  • Add broth and bring to a boil. Stir in 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 chicken to a cutting board and shred.
  • Whisk together milk and corn starch and stir into the pot with the shredded chicken.
  • Cook for 2-3 minutes, until thickened, and stir the bacon back in before serving.


*The original recipe used instant rice — you can still do that! 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!
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. 
This soup can also be frozen! 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. 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?

  2. 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.

  3. 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?

  4. 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.

  5. 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!

  6. 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!

  7. 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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