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Chicken and brown rice soup is hearty, delicious, naturally gluten free and is packed with nutritious ingredients in every spoonful. A wholesome one-pot rice soup recipe that's easy to make and perfect for storing and reheating.

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Chicken brown rice soup

You'll love this simple chicken soup with brown rice. It's made with simple pantry staple ingredients and gets ready in no time in the instant pot. The herbs add a great depth of flavor. You can also optimize this healthy rice soup recipe by adding your favorite herbs and spices.

Ingredients

Find the Ingredients with actual measurements at the bottom of the post. The list below is just a reference.

Brown Rice: Brown basmati rice. You do not need to rinse the rice. The starch will add body and flavor to the soup.
Aromatics: Yellow onion and garlic.
Veggies: Celery and carrots.
Chicken: Boneless chicken thighs. You can also use bone-in skin on chicken thighs. The cook time will remain the same.
Seasonings: Paprika, thyme, parsley, red pepper flakes, ground black pepper and salt to taste. You can skip the thyme and parsley and add Italian seasoning. You can also add a combo of parsley and chives. Skip the red pepper flakes if you are heat intolerant.
Bay leaf.
BTB: Better than bouillon chicken base for depth of flavor.
Lemon juice: A few drops of freshly squeezed lemon juice will brighten the flavor of this healthy soup.
Oil: Olive oil.
Liquid: Water.

Tips & tricks

Rotisserie chicken: You can use leftover rotisserie chicken. Shred the chicken or dice it into small cubes and add them to the soup after the pressure cooking cycle is over.
Best brown rice: We prefer using brown basmati rice.
Sauté aromatics: Onions, garlic, celery, and carrots build a flavorful base before adding broth. You can also add finely chopped leeks along with the chopped onion for more flavor.
Spicy soup: To make the brown rice soup spicy, add more red pepper flakes and ¼ teaspoon cayenne pepper to the seasonings.
Green boost: You can add greens to the soup, like baby spinach or chopped kale. Add them at the end. The leftover heat will cook down the greens perfectly and help keep them bright and green.

Method

Find the detailed step by step recipe along with measurements + Video at the bottom of the post.

Step #1 Sauté veggies, deglaze pot

Sauté veggies: Sauté onion, carrots, celery and garlic in sauté mode kept in high heat settings.
Add seasonings: Add all the seasonings and sauté for 30 seconds.
Deglaze the pot: Add water and deglaze the pot very well by scraping the sides and bottom of the pot with a spatula. This will help prevent the burn error.
Add brown rice: Add the Better Than Bouillon roasted chicken base. Mix well. Add the unwashed brown rice and give everything a good mix. Cancel the Sauté mode.

Step #2 Pressure cook

Pressure cook: Place the chicken thighs on top of the brown rice. Do not stir or mix. Pressure cook on high pressure for 20 minutes, followed by quick pressure release. Cancel the pressure cook mode.
Shred chicken: Shred the cooked chicken. Add it back to the soup. Give everything a quick stir. Serve the healthy brown rice chicken soup garnished with chopped fresh parsley, crushed black pepper and a few drops of lemon juice. Enjoy!

Serving Ideas

Crusty Bread: Serve alongside warm sourdough bread, multigrain rolls, or garlic toast for dipping. Great for soaking up the broth!
Garlic Bread.
A fresh side salad: A crisp fresh green salad with lemon dressing will add freshness and a nutritious boost. You can try the salad with a mix of greens like arugula, spinach.
Roasted veggies: Air fryer brussel sprouts and sweet potatoes, air fryer smashed brussel sprouts, air fryer carrots and potatoes, air fryer mushroom and onions, air fryer baby gold potatoes, air fryer broccoli and cauliflower.

Storage tips

Fridge: You can store the brown rice and chicken soup in air-tight containers in the fridge for up to 4 days.
Freezer: Freeze the soup in freezer-safe containers or bags for up to 2 months. Thaw overnight in the fridge and follow the reheating directions shared below.

Reheating tips

Microwave oven: Reheat the soup in the microwave oven until warm or hot.
Stove-top: You can heat the soup in a heavy-bottomed saucepan over medium-high heat on the stove-top until warm or hot.

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Chicken and Brown Rice Soup