Description
This creamy chicken bacon soup is the ultimate comfort in a bowl. Made with tender shredded chicken, long-grain rice, crispy bacon flavor, and a velvety broth thickened with milk and cornstarch, it’s a quick yet hearty meal perfect for cozy nights.
Ingredients
1 tablespoon olive oil
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 (optional)
6 cups low-sodium chicken broth
2 boneless, skinless chicken breasts (about 1 pound)
1 cup dry long-grain white rice
1 cup milk or cream
1 tablespoon cornstarch
Instructions
1. Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the celery, carrots, and onion, and cook for about 5 minutes, stirring often, until the vegetables are softened but still slightly crisp.
2. Stir in the garlic, salt, parsley, thyme, and red chili flakes. Cook for 1 minute, just until fragrant.
3. Pour in the chicken broth and increase the heat to bring the soup to a gentle simmer.
4. Add the chicken breasts and uncooked rice. Cover, reduce the heat to medium-low, and cook for 12–14 minutes, until the chicken is fully cooked and the rice is tender.
5. Transfer the chicken to a cutting board and shred it using two forks.
6. In a small bowl, whisk together the milk (or cream) and cornstarch until smooth. Stir this mixture into the soup along with the shredded chicken.
7. Simmer for 2–3 minutes, stirring gently, until the soup thickens slightly. Taste and adjust seasoning as needed before serving warm.
Notes
For a richer soup, use heavy cream instead of milk. To make it dairy-free, use a plant-based milk like oat or almond, and test the cornstarch thickening ratio. Leftovers keep well in the fridge for up to 4 days and thicken slightly as they sit.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soups & Stews
- Method: Stovetop
- Cuisine: American