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Easy Chicken And Rice Soup

This Easy Chicken and Rice Soup is made with simple ingredients and only takes 30 minutes for a quick dinner that everyone will love.

Fresh vegetables, seasonings, rice, chicken and broth make a nourishing and comforting bowl of soup that is delicious served year round.

Chicken and Rice soup served in white bowl.

This soup is perfect for those cold rainy days when you want something to warm you up. It's also comforting on sick days when you want something nourishing.

This is one of our favorite soups that we enjoy year-round. It's great anytime you need a easy weeknight dinner. You can serve with crackers, Homemade Bread or these Soft Dinner Rolls.

Ingredients

See printable recipe card below for all ingredients, specific measurements, and complete instructions.

  • Cooked Chicken - I like to use rotisserie chicken in this recipe.
  • White Rice - I used uncooked long grain white rice.
  • Butter - For sautéing vegetables.
  • Vegetables - Small onion, celery and carrots.
  • Garlic - You will need one clove of garlic minced.
  • Liquid - Chicken Stock and water.
  • Fresh Herbs - parsley, thyme and sage.
  • Salt and pepper to taste

How To Make This Easy Chicken and Rice Soup

Heat the butter in a large pot over medium heat.

Onion, celery and carrots in large soup pot.

When the butter is melted, add the onion, celery, and carrot. Cook until the vegetables are softened, then add the garlic and continue cooking an additional minute.

Chicken and Rice Soup Ingredients in large soup pot ready to cook.

Add the chicken broth and water and stir to mix. Bring the broth to a boil.

Add the chicken, rice, parsley, thyme, sage, salt and pepper. Stir to mix.

Reduce heat to medium low and simmer until the rice is softened, around 30 minutes.

Chicken and Rice Soup in large soup bowl ready to serve.

How To Store

Allow the soup to cook and store any leftovers in an air tight container in the refrigerator for up to 2 days. Reheat in a saucepan on the stovetop or in the microwave.

Recipe Tips

  • Make sure you use uncooked long grain rice. I like to use the Lundberg Family Farms brand of rice. You can also use white basmati rice or white jasmine rice. Do not use Minute rice or it will turn out mushy. If you use brown rice it may take longer to cook.
  • You can save time by using shredded or diced Rotisserie chicken or leftover chicken. You can also cook chicken breasts or chicken thighs to add to the soup.
  • Use a high quality chicken broth or stock for a more flavorful soup.
Chicken and Rice Soup in white bow with handles.

Recipe FAQs

How do I keep the rice from getting mushy?

Use a good quality long grain rice like Lundberg Family Farms rice. If you only have Minute Rice available to use you can cook it separately and then add the rice to each bowl before serving. But keep in mind that you won’t need as much broth if you add cooked minute rice since it won’t soak as much liquid up.

What chicken can I use to make soup?

Diced or shredded Rotisserie chicken works well in this soup. You can also use cooked boneless skinless chicken breasts or chicken thighs.

More Easy Soup Recipes

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I hope you enjoy this Chicken and Rice Soup! If you try this recipe, please come back and rate it and leave me a comment below. I love to hear from you!

Chicken and Rice soup served in white bowl.

Easy Chicken and Rice Soup

Author: Judy Wilson
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup
Cuisine American
Servings 5
Calories 434 kcal

Ingredients
  

  • 2 cups cooked chicken, chopped
  • 1 cup long grain white rice, uncooked
  • ¼ cup butter
  • 1 small onion, finely chopped
  • 2 ribs celery, finely copped
  • 2 carrots, finely chopped
  • 1 clove garlic, minced
  • 64 ounces chicken stock
  • 2 cups water
  • 1 teaspoon parsley
  • ½ teaspoon thyme
  • ½ teaspoon sage
  • Salt and pepper to taste

Instructions
 

  • Heat the butter in a large pot over medium heat.
  • When the butter is melted, add the onion, celery, and carrot. Cook until the vegetables are softened, then add the garlic and continue cooking an additional minute.
  • Add the chicken broth and water and stir to mix. Bring the broth to a boil.
  • Next add the chicken, rice, parsley, thyme, sage, salt and pepper. Stir to mix.
  • Reduce heat to medium low and simmer until the rice is softened, around 30 minutes.

Notes

How To Store: Allow the soup to cook and store any leftovers in an air tight container in the refrigerator for up to 2 days.

Nutrition

Calories: 434kcalCarbohydrates: 47gProtein: 18gFat: 19gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.4gCholesterol: 58mgSodium: 644mgPotassium: 620mgFiber: 2gSugar: 8gVitamin A: 4461IUVitamin C: 5mgCalcium: 50mgIron: 2mg
The nutritional information provided is approximate and should only be used as a general guideline. It is an estimate that will vary based on cooking methods and brands of ingredients used.
Did You Make This Recipe? Please Rate, Comment & Share. Thank you!
Chicken and Rice Soup in glass mixing bowl.
Chicken and rice soup in white serving bowl.
Leave a Comment
Recipe Rating




Mie

Saturday 25th of November 2023

Thanks for the recipe! I will try it now the cold winter days are coming!

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