Creamy Chicken Bacon Rice Soup
Servings: 6 servings
Calories: 307cal
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!
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Ingredients
- 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
- ⅛ 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
Instructions
- 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.
- Add 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.
Video
Notes
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.
Storage
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
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