Creamy Chicken and Brown Rice Soup

Make this Creamy Chicken and Brown Rice Soup for a comforting gluten free and dairy free meal. You can make this healthy soup on the stovetop or in the Instant Pot.

Try brown rice as a gluten-free alternative to noodles in your chicken soup

I love traditional chicken soup, but I am always looking for ways to jazz it up and make subtle tweaks. Any kind of rice is an awesome substitute for noodles in chicken soup.

For this dish I chose to use brown rice because it is something I always have on hand in my pantry. I used a can of coconut milk to make this soup nice and creamy, but do not worry there is no coconut-y taste.

What kitchen tools will I need to make this Creamy Chicken and Brown Rice Soup?

• Dutch oven, large pot or instant pot
• Measuring spoons
• Measuring cups
• Liquid measuring cup
• Cutting board
• Sharp knife
• Mixing spoon

What ingredients will I need to make this healthy chicken soup?

You will be amazed at how easy it is to make this simple one pot chicken soup with just a few basic ingredients.

• Butter or ghee
• Boneless skinless chicken thighs
• Salt
• Pepper
• Dried parsley
• Garlic powder
• Yellow onion
• Carrots
• Celery
• Brown rice
• Coconut milk
• Chicken broth

Let’s make a Creamy Chicken and Brown Rice Soup!

Step 1: Sear chicken thighs and saute veggies

To begin, dice onion, carrot and celery. Then, mix salt, pepper, dried parsley and garlic powder in a small mixing bowl.

Next, season chicken thighs on all sides with seasoning mixture. Heat ghee or butter in a large pot over medium-high heat.

Then, add chicken thighs to the pot and sear for 2 minutes each side. Remove the chicken from the pot, add the onion, celery and carrots to the pot and reduce the heat to medium.

Next, saute the veggies for 5 minutes tossing frequently.

Step 2: Boil and simmer soup

Then, add the seared chicken thighs back into the pot along with the chicken broth, coconut milk, brown rice. Increase the heat to high and bring the soup to a boil.

Once boiling, reduce the heat to a simmer and simmer for 50 minute.

Step 3: Shred chicken thighs and serve

Then, after 50 minutes, turn the heat off and remove the chicken thighs from the pot. Shred the chicken thighs and return them to the pot. Finally, serve the soup with fresh cracked black pepper and fresh parsley.

Step 4: Enjoy!

How long will this brown rice chicken soup keep in the fridge?

Once prepared allow the soup to cool completely. Then, transfer to airtight containers. Store in airtight containers in the refrigerator for up to 5 days.

You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!

Print