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 (finely chopped)
- 2 large carrots (peeled and chopped)
- 1 small onion (finely chopped)
- 2 cloves garlic (finely minced)
- 1 teaspoon salt
- 1 teaspoon dried parsley
- ½ teaspoon dried thyme
- ⅛ teaspoon red chili flakes
- 6 cups low-sodium chicken broth
- 2 boneless, skinless chicken breasts (about 1 lb)
- 1 cup dry long-grain white rice
- 1 cup milk or cream
- 1 tablespoon cornstarch
Instructions
- In a large soup pot or Dutch oven over medium-high heat, cook the bacon for 3 to 4 minutes, until browned and crisp. Use a slotted spoon to remove the bacon to a paper towel-lined plate.
- To the pot with the bacon grease, add the celery, carrots, and onion, and sauté about 5 minutes, stirring often, until crisp-tender.
- Add the garlic, salt, parsley, thyme, and chili flakes and cook for 1 minute, then add the broth. Increase the heat to high and bring to a simmer.
- Add the chicken and uncooked rice. Cover, reduce the heat to medium-low, and cook for 12 to 14 minutes, until the chicken is cooked through (a meat thermometer inserted into the chicken reaches 165°F), and the rice is al dente.
- Remove the chicken to a cutting board and shred it with two forks.
- In a small bowl, whisk together the milk or cream and cornstarch, then stir it into the pot along with the shredded chicken and bacon. Cook for 2 to 3 minutes, until thickened.
- Taste and adjust seasonings according to your preferences 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