This Chicken Bacon Rice Soup is easy to make and comes together in just 25 minutes using only one pot! It’s thick and creamy and full of flavor!

Love a smoky soup with bacon? Try this White Bean Soup with Bacon next!

This is hands down one of the best soups I’ve ever made, and I’ve made a lot of soups! 

My husband’s favorite used to be this Smoky Sausage and Potato Chowder, but as it turns out, bacon wins every time.

Bacon takes everything to the next level, and with the juicy chicken and comforting rice, this soup is perfection. 

When I originally made this soup a while back, I remember thinking it took way too long.

I’ve since made some adjustments to make it quick and easy, so it’s perfect for those busy weeknight dinners. 

It’s the perfect comfort food for a rainy spring or cool fall day!

For more delicious soup recipes for soup season, check out my Sausage Potato Soup with Kale, Instant Pot White Chili Chicken Recipe, Ham and Potato Soup, and this Italian Sausage Gnocchi Soup!

Ingredients Needed:

• Bacon: adds an irresistible smoky bacon flavor to the soup. Use your favorite kind! 
• Vegetables: a classic mirepoix of celery, carrots, and onion, brings wonderful savory flavors to this dish. 
• Seasoning: use a combination of freshly minced garlic, salt, dried parsley, dried thyme, and red pepper flakes to  
• Broth: I always use a low-sodium chicken broth so I can better control the salt content of dishes. 
• Chicken: use raw, boneless skinless chicken breasts for this soup. Boneless skinless chicken thighs will work, too.
• Rice: long grain white rice works best for this recipe, you can use other kinds of rice but the cook time may vary. 
• Milk: I used low-fat milk for this recipe, but you can use full-fat milk if you prefer for a richer flavor.
• Corn Starch: helps thicken the soup. 

How to Make Creamy Chicken, Bacon, & Rice Soup

This recipe is quick and easy to make. Full instructions are included in the recipe card below.

1. Cook bacon: Cook bacon until starting to crisp. Remove bacon and set aside.
2. Saute vegetables: Saute celery, carrots, and onion until crisp-tender.

3. Add seasoning: Add garlic, salt, parsley, thyme, and red pepper flakes and toast with the vegetables.
4. Stir in the broth and chicken: Combine chicken breasts with the broth and add rice. Cover, and cook until chicken is done and rice is al dente.

5. Shred chicken: Remove the chicken and shred it.
6. Thicken soup and cook: Make a cornstarch slurry with the milk, and add it to the pot with the chicken. Cook until thickened, and add the bacon before serving.

Chicken Bacon Rice Soup FAQs

Tips and Notes

• Shredding chicken. You can use forks to shred chicken on a chopping board, or you can put the chicken in a mixing bowl and use a hand mixer on low speed to shred it. 
• Leftover chicken. I originally wrote this recipe using leftover rotisserie chicken, so I know it works great if you’ve made Instant Pot Shredded Chicken and have some extras, and even Thanksgiving turkey leftovers!

Chicken Bacon Rice Soup Variations

• Use other veggies. You can use other kinds of veggies in this recipe to suit your preferences. Try mushrooms, corn, and bell peppers.
• Fresh greens. You can also add in some baby spinach leaves near the end of the cooking time for extra nutrients if you like. Or use fresh basil or fresh parsley leaves for a different flavor.
• Swap the rice. Use wild rice or a wild rice blend to make this a creamy wild rice soup, or brown rice to add some more nutrients! Keep in mind that wild rice and brown rice both require a longer cook time and you may have to add additional liquid.
• Broth. Chicken broth has a great, warming flavor, but you can use vegetable broth or water with chicken bouillon added if you prefer. 
• Make it creamy. You can add a little bit of heavy cream to make this creamy soup even more decadent if you like. 
• Garnish. Garnish your soup with extra crispy bacon bits, chopped green onions, and a sprinkling of cheddar cheese for extra flavor! 

Serving Suggestions

This chicken soup is a hearty soup on it’s own, with chicken, rice, and veggies in the one pot, but we always love some bread on the side.

Some crusty bread would go perfectly, try my No Knead Artisan Bread, or these Homemade Breadsticks would work well too. 

You can also try this soup with my Garlic Bread or Garlic & Herb Dinner Rolls for more garlic flavor.

Turn it into a complete meal with more veggies on the side like Air Fryer Broccoli, Roasted Green Beans, and my Roasted Carrots.

More Delicious Soup Recipes To Try

Dinner

Chicken Pot Pie Soup

Chicken

Chicken Gnocchi Soup

Dinner

Pasta Fagioli (Pasta Fazool)

Dinner

Easy Taco Soup recipe

Pin this recipe to save for later

Pin this recipe to your favorite board

Print

Creamy Chicken Bacon Rice Soup

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!

Course Soup

Cuisine American

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 6 servings

Calories 307cal

Author Ashley Fehr

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

US Customary – Metric

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.
• Combine chicken broth with 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

The post Quick Chicken Bacon Rice Soup appeared first on The Recipe Rebel.

One Pan Teriyaki Chicken and Rice with Vegetables is an easy, family-friendly meal that’s ready in just 30 minutes or less! It’s healthy, hearty, and just the perfect recipe for busy weeknights.

If you’ve been around here much, you might think this is an adaptation of my One Pan Teriyaki Chicken and Noodles.

Well, you’d be correct.

I spend a lot of time looking at the things you guys like, and think, “I wonder what else they might like?” So I’ll make a recipe with similar flavors or cooking methods, just to see.

Do they prefer rice or noodles? Chicken or beef? BBQ or Teriyaki? And every now and then I strike gold, and you love it.

But, as I’ve mentioned before, I really want to turn The Recipe Rebel into a one-stop shop where you can get a good variety of meals, desserts, snacks, and breakfast ideas.

Mostly healthy stuff, but some indulgent too. So I am going to keep adding different variations of the meals you obviously already love, to give you all the tips, tricks, and variations you need to make that easy weeknight meal even easier!

This delicious meal is so easy to make, with juicy chicken and a tangy homemade teriyaki sauce. Made with simple ingredients, this chicken teriyaki recipe really is a family favorite, so we have it with noodles or rice, depending on how we’re feeling!

I originally made this recipe with instant rice, which is great in a pinch.

However, over the last few years I’ve changed my tune and much prefer long grain rice over the quick stuff. I love the texture!

See my note in the recipe ingredients for how to adapt for Instant Rice.

If you like this recipe, you’ll also enjoy these Chicken Lettuce Wraps!

For more quick dinner ideas for the whole family, check out my Sweet and Sour Pork, these Air Fryer Quesadillas, and this Italian Sausage Gnocchi Soup.

Ingredients Needed:

• Oil: canola oil or another neutral-flavored oil will work well here. You can use olive oil or butter if you prefer, but the flavor will be slightly different.
• Chicken: Use boneless, skinless chicken breasts that you cut into cubes. You can use frozen chicken if you like but you’ll need to thaw it first to cut it into cubes.
• Seasoning: Salt and freshly ground black pepper make a simple seasoning mix for the chicken.
• Bell Peppers: green and red bell peppers add a great sweet and savory flavor, as well as some vibrant color and extra nutrients to this dinner.
• Carrot: use either freshly shredded carrots or carrot matchsticks — I love buying carrot matchsticks because they’re so easy to throw into meals or on a salad!
• Garlic & Ginger: fresh garlic and fresh ginger that you mince yourself is best in this recipe. You can use garlic powder or ground ginger in a pinch, but you’ll need about ⅓ of the amount.
• Broth: I love using low-sodium chicken broth in my recipes so that I can control the amount of added salt. If you’re using salted broth, you may want to reduce the amount of salt called for.
• Rice: use a long-grain white rice like Jasmine rice for this recipe. As mentioned above, I originally used instant rice in this recipe but have updated it as we now much prefer the texture of long grain rice. You can still use instant rice, but you’ll want to reduce the broth and increase the rice so you’re using 1 ½ cups of each.
• Peas: use frozen peas for some added color and nutrients.
• Soy Sauce: using a low-sodium soy sauce will enable you to control the amount of saltiness in the dish.
• Honey: this is the sweet element in the sweet and savory teriyaki sauce.
• Vinegar: plain white vinegar works fine, but you can use rice wine vinegar if you can find it.

How to Make One Pan Teriyaki Chicken and Rice

This one pan dinner is quick and easy to make. Full instructions are included in the recipe card below.

1. Cook chicken and peppers: Saute the chicken and peppers until beginning to soften.
2. Add carrots and seasoning: Add carrots, garlic, and ginger. Cook and stir briefly to liven up their flavors.
3. Add remaining ingredients: Add the broth, rice, peas, soy sauce, honey, and vinegar, and bring to a simmer.
4. Cook. Cover and cook, stirring often, then season to taste and serve.

One Pan Teriyaki Chicken and Rice FAQs

One Pan Teriyaki Chicken and Rice Variations

• Vegetarian. This recipe can easily be made vegetarian by skipping the chicken and using vegetable broth, though you might want to add in extra veggies to replace the chicken.
• Fruit. Pineapple is a great addition to teriyaki chicken! You could add some drained pineapple tidbits or chunks with the rice before simmering.
• Meat. Pork and beef are great options for this dish, simply saute them before adding the rice and broth.
• Garnish. Add some red pepper flakes for spice, or finely chopped fresh green onions, or sesame seeds to the top of the dish to garnish and add some extra flavor.

Serving Suggestions

This Teriyaki Chicken dish is filling, but we always have a side of bread with on our dinner table. Try my Garlic Bread, these morish Homemade Crescent Rolls or Mom’s Homemade Buns.

Serve this delicious dish with a side of fresh or frozen vegetables to add nutrients and make the dish go a bit further. Air Fryer Green Beans, Roasted Carrots, or Air Fryer Broccoli for well with the mix of sweet and savory flavors here.

More One Pot Meals You’ll Love

Dinner

Perfect Instant Pot Pot Roast Recipe (the BEST gravy!)

Dinner

Slow Cooker Baked Ziti Recipe

Dinner

Instant Pot Swedish Meatballs and Noodles

Pasta

BEST Hamburger Helper Recipe

Pin this recipe to save for later

Pin this recipe to your favorite board

Print

One Pot Teriyaki Chicken, Rice and Vegetables

One Pan Teriyaki Chicken and Rice with Vegetables is an easy, family-friendly meal that's ready in just 30 minutes or less! It's healthy, hearty, and just the perfect recipe for busy weeknights.

Course Main Course

Cuisine Chinese

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 416cal

Author Ashley Fehr

Ingredients

• 1 tablespoon canola oil
• 2 boneless skinless chicken breasts cubed
• salt and pepper
• ½ red bell pepper diced
• ½ green bell pepper diced
• 1 large carrot peeled and shredded or 1 cup matchstick carrots
• 2 teaspoons fresh minced garlic
• 1 teaspoon fresh minced ginger
• 2½ cups low-sodium chicken broth
• 1 cup long-grain white rice rinsed
• 1 cup frozen peas
• ½ cup low-sodium soy sauce
• ¼ cup honey
• 1 tablespoon vinegar

US Customary – Metric

Instructions

• In a large skillet, heat oil over medium-high heat. Season chicken with salt and pepper. Add chicken to the pan and cook until browned on the outside, about 2-3 minutes.
• Add peppers and cook for 3-4 minutes until crisp-tender. Add carrots, garlic, and ginger, and cook for 1 more minute, stirring continuously.
• Add broth, rice, peas (you can add them at the end for more texture if you prefer), soy sauce, honey, and vinegar, and bring to a simmer over medium-high heat.
• Cover, reduce heat to medium-low, and cook, stirring often, just until rice is al dente (be careful not to overcook). If the liquid is absorbed and the rice is not cooked, simply add additional liquid, ¼ cup at a time.
• Season to taste and serve.

Video

Notes

*Nutrition information is estimated and will vary depending on the exact serving size, types, and brands of products used.

**This recipe has been updated slightly from the original which used Instant Rice. You can find the old recipe here.

Storage:

• Store: Store this recipe in an airtight container in the refrigerator for 2-3 days. Allow it to cool to room temperature before putting it in the fridge.
• Freeze: Store leftovers in a freezer-safe container, or in Ziploc bags, and freeze for up to (or make a double batch), then thaw and reheat (I recommend on the stovetop) when you need a quick meal!

 

Nutrition

Serving: 435grams | Calories: 416cal | Carbohydrates: 67g | Protein: 24g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 36mg | Sodium: 1274mg | Potassium: 715mg | Fiber: 4g | Sugar: 22g | Vitamin A: 3363IU | Vitamin C: 48mg | Calcium: 52mg | Iron: 2mg

The post One Pot Teriyaki Chicken, Rice and Vegetables appeared first on The Recipe Rebel.

Recipe first shared on Spend With Pennies.

Back to school is nearly upon us so we’re busting out all the easy crockpot meals, and this Slow Cooker Chicken and Rice is at the top of the list!

I’ll be honest, with 3 kids 6 and under I don’t have a lot of prep time for meals. They keep me on my toes (and the 9 month old keeps me chasing her around the house all day!), and if I can provide them with an easy, healthy meal that I didn’t have to spend a lot of time making? I’m down.

What I love about this Slow Cooker Chicken and Rice is how easy it is to customize to your family’s tastes.

You can add in different veggies, different seasonings, different cheeses, and really make it your own (i.e., make it so that you know it won’t be a fight at dinnertime!).

Another thing I love? That there are no extra pots or dishes. A cutting board and a slow cooker is about all you need here, and I’ve given you a few ideas below for how to make this even easier (with even less dishes!).

It’s also naturally gluten-free (check your labels) and can pretty easily be made dairy free as well.

If you love chicken and rice, check out my Chicken Wild Rice Soup, Chicken Rice Soup or Chicken and Rice Bake next!

How to make Slow Cooker Chicken and Rice:

• First, we add the veggiess, low sodium chicken broth, seasoning and chicken breasts to the crockpot. You want to make sure your vegetables are chopped finely so that they cook in the same amount of time as the chicken (because nobody likes overcooked chicken!).
• Then we add the instant rice, and it soaks up all the extra liquid and cooks up nice and fluffy (so easy!).
• Lastly, we stir in a little milk and cheese to give it a touch of creaminess (and because my kids eat anything with cheese in it!).

How to make this Slow Cooker Chicken and Rice your own:

• Try swapping out the vegetables for ones your family enjoys more: broccoli (add it with the rice at the end!), mushrooms, zucchini, corn, fresh peppers, etc.
• Use boneless chicken thighs instead of breasts if you prefer (just take the skin off first!).
• Mix up the seasonings and cheeses to create something entirely new — especially fun if you’ve made it once as is, and now want to create a new variation to add to the recipe box!

Love easy slow cooker dinners? Try these!

• Slow Cooker Pork Tenderloin with Honey Balsamic Glaze
• Slow Cooker Beef Beef Barley Soup
• Honey Balsamic Slow Cooker Beef Stew

Pin this recipe to save for later

Pin this recipe to your favorite board

Print

Slow Cooker Chicken and Rice

This Slow Cooker Chicken and Rice is easy, cheesy, and loaded with veggies, fiber and protein for a complete slow cooker dinner that the kids will love, too! 

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 2 hours hours 30 minutes minutes

Total Time 2 hours hours 45 minutes minutes

Servings 6 servings

Calories 317cal

Author Ashley Fehr

Ingredients

• 1 1/2 cups low sodium chicken broth
• 2 large carrots peeled and finely diced
• 1/2 onion finely diced
• 1/2 cup roasted red peppers chopped
• 1 teaspoon Italian seasoning
• 1 teaspoon minced garlic
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 boneless skinless chicken breasts
• 1 cup frozen peas
• 2 cups instant brown rice
• 1/3 cup milk
• 2 cups shredded mozzarella cheese

Instructions

• In a 3-4 quart slow cooker, stir together the broth, carrots, onion, red peppers, Italian seasoning, garlic, salt and pepper.
• Add chicken breasts, and cover and cook on high for 2 hours or low for 4 hours.
• When chicken is cooked, remove and place on a cutting board.
• Stir in the peas and rice to the slow cooker, cover and cook on high for 15 minutes.
• When chicken is cool enough to handle, slice thinly.
• After 15 minutes, stir the chicken, milk, and cheese into the slow cooker. Cover and cook on high for 15 more minutes, until cheese is melted and rice is tender. Serve.

Nutrition

Calories: 317cal | Carbohydrates: 33g | Protein: 21g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 54mg | Sodium: 673mg | Potassium: 398mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3930IU | Vitamin C: 17.7mg | Calcium: 239mg | Iron: 2.9mg

The post Slow Cooker Chicken and Rice appeared first on The Recipe Rebel.

Honestly, I’m not sure what’s with my sudden obsession with cheeseburger everything. Bacon Cheeseburger Cupcakes (yeah you read that right!) and now Bacon Cheeseburger Rice?!?

The thing is, I actually don’t like cheeseburgers.

(I know, crazy right?!)

I always, always, always skip the cheese on my burgers. Bun, burger, ketchup, pickles (and please don’t forget the pickles!) — that’s me.

It’s not that I don’t like cheese, or that I don’t like cheese and beef together (because you know I have plenty of those recipes!). I think the only reason is these preconceived notions about what I do and don’t like that I’ve carried through childhood.

Anyone else have any of those? I’m sure I’m the only one

I’m going to keep things short today and let you get to the recipe. I love this dish because (a) it only uses one pot, (b) it’s EASY, and (c) it’s a crowd pleaser!

This is also one of those recipes that you could easily sneak lots of extra veggies into. I kept mine pretty basic, because I didn’t want anyone to feel like they had to add all of these extra things into it. But if you’re looking to add some extra nutritional value, you could easily add in a shredded carrot, some chopped spinach, or some mushrooms and that picky eater at your table won’t ever know.

Pin this recipe to save for later

Pin this recipe to your favorite board

Print

One Pot BBQ Bacon Cheeseburger Rice

This BBQ Bacon Cheeseburger Rice is an easy, one pot meal made with simple ingredients that the whole family will love!

Course Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 528cal

Author Ashley Fehr

Ingredients

• 2 slices bacon chopped
• 1 lb lean ground beef or turkey would be great!
• 1 teaspoon salt
• 14 oz can diced tomatoes with liquid
• 1 1/2 cups water
• 2 cups instant rice
• 1/2 cup barbecue sauce
• 1 cup shredded cheese
• 3-4 tablespoons sliced green onions

Instructions

• In a large skillet over medium-high heat, cook bacon until crisp. Remove to a bowl lined with paper towel (to absorb the grease). Wipe out the skillet with a paper towel if necessary.
• To the skillet, add the beef. Cook, stirring often, until browned. Add the salt and stir.
• Add the tomatoes with liquid, water and rice and stir to combine. Bring to a simmer, cover skillet with lid or with a piece of foil, and reduce heat to medium low. Let cook for 4-5 minutes until rice is tender.
• Uncover and stir in barbecue sauce, cheese, onions and reserved bacon. Adjust seasonings, adding more salt or barbecue sauce if desired.

Nutrition

Calories: 528cal | Carbohydrates: 55g | Protein: 36g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 99mg | Sodium: 1423mg | Potassium: 728mg | Fiber: 2g | Sugar: 14g | Vitamin A: 430IU | Vitamin C: 10.3mg | Calcium: 210mg | Iron: 6.8mg

The post One Pot BBQ Bacon Cheeseburger Rice (30 Minute Thursday!) appeared first on The Recipe Rebel.