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Quick, easy, healthy chicken and rice soup – perfect for chilly days. Super satisfying, comforting, nourishing, and perfect for make-ahead meals!
Simple, old-fashioned chicken and rice soup recipes are comfort food at its finest, prepared using inexpensive kitchen and pantry ingredients. This recipe combines flavorful chicken broth with juicy, tender chicken, hearty rice, and flavorful veggies. Plus, this soup comes together really quickly!
If you’re craving a flavorful chicken soup with fewer carbs, I think you might enjoy my simple chicken soup. Otherwise, you might enjoy other winter favorites like turkey soup, beef and barley soup, borscht, or lentil soup.
Ingredients
Learn how to make a cozy, comforting chicken and soup recipe with just a few simple ingredients.
Chicken broth: I prefer homemade chicken broth, but you could use a store-bought regular or low-sodium chicken broth if preferred.
Chicken: I used boneless, skinless chicken breasts for this soup. Chicken thighs work well too. Alternatively, use any leftover cooked chicken or even rotisserie chicken.
Rice: I like using medium or long-grain white rice or jasmine rice in this recipe.
Onion, carrot, garlic, and celery: These aromatic veggies add great flavor.
Parsley: Fresh parsley adds a fresh aroma to the soup.
Oil: Use a neutral cooking oil like olive or vegetable oil.
Salt & Black Pepper: Season the soup to taste.
How to make chicken and rice soup
Prepare the vegetables: First, finely dice the onion, carrot, and celery, and mince the garlic. Also, rinse the rice in a colander until the water runs clear and set it aside to drain.
Sautee the vegetables and chicken: Heat the oil in a large soup pot over medium-high heat. Once hot, add the prepared vegetables, salt and pepper. Next, sauté, stirring often, for 3-4 minutes or until they begin to wilt. Then, add the chicken breast and cook for 3-4 minutes, flipping it once to gently sear the outside.
Simmer the soup: Add the chicken broth and rice, stir, and bring it to a boil. Then immediately reduce the heat to a simmer (about medium-low). Cover and cook for around 30 minutes, or until the vegetables and rice are tender and the chicken is cooked through.
Shred the chicken and serve: Remove the chicken from the pot and use two forks to shred it. Then add it back to the soup along with fresh chopped parsley. Serve and enjoy!
I love cooking the rice directly in the chicken broth as it will soak up all the delicious flavors of the broth and veggies as it cooks. However, if you’re using leftover cooked rice, you won’t need as much broth for the soup. I recommend reducing it to 3-4 cups.
Storage
In the refrigerator: After cooling completely, transfer the soup into airtight containers. Keep refrigerated for 3-4 days.
In the freezer: Cool the soup, then store it in Ziplock bags or containers, leaving room for expansion. Label with the date and freeze for 2-3 months. Note that chicken and rice soup may become mushy and absorb more broth during freezing/thawing. Add extra chicken broth when reheating.
To reheat: Thaw the frozen soup in the refrigerator overnight. Reheat on the stove or in the microwave until heated through. Adjust the consistency if needed by adding a little chicken broth or stock during reheating.
More comforting soups
If you try this easy chicken rice soup recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
Easy Chicken and Rice Soup
Ingredients
- 5 cups chicken broth homemade or store-bought but low-sodium
- 14 oz boneless skinless chicken breast 2 medium breasts, raw OR use leftover cooked chicken meat (thighs or breasts), shredded
- 3/4 cup long-grain white rice or use 1.5 cups of any leftover cooked rice
- 6 oz carrots 2 medium
- 5 oz celery 2 stalks
- 5 oz onion 1 medium
- 0.3 oz garlic 2 small cloves
- 2 Tbsp vegetable oil or another neutral oil
- 1 tsp salt
- 1/4 tsp black pepper
- 0.4 oz parsley a handful
Instructions
- Finely dice the onion, carrot, and celery, and mince the garlic. Rinse the rice in a colander until the water runs clear and set it aside to drain.
- Heat the oil in a large soup pot or Dutch oven over medium-high heat. Once hot, add the prepared vegetables and salt and pepper. Cook, stirring often, for 3-4 minutes.
- Add the chicken breast and cook for 3-4 minutes, flipping it once to gently sear the outside.
- Add the chicken broth and rice, stir, and bring it to a boil. Then immediately reduce the heat to a simmer (about medium-low).Cover and cook for around 30 minutes, or until the vegetables and rice are tender and the chicken is cooked through.
- Remove the chicken from the pot and use two forks to shred it. Then add it back to the soup along with fresh chopped parsley. Serve and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
