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    Home » Chicken & Poultry

    Easy Chicken and Rice Soup

    Published: Mar 28, 2019 / Updated: Oct 15, 2022 / 58 Comments

    This post may contain affiliate links. Please see my affiliate disclosure for more details.

    Jump to Recipe

    This chicken and rice soup recipe is incredibly cozy! Whip up a big batch in just 35 minutes for the best family meal to warm up with on a chilly day.

    Want it creamy? You may also like my Creamy Chicken and Rice Soup.

    a ladle with chicken and rice soup

    Why you'll enjoy it

    This chicken and rice soup is one of our staples to cook for friends and family when someone is feeling under the weather. It's healthy yet filling and comforting and will cheer them right up. This is one of those soups that's perfect when you're craving something that's homey and satisfying.

    Often the key to a good soup is its simplicity. There are no fancy ingredients here, and we're using just a handful of them with an effortless cooking method all in one pot. You really don't need much to make homemade comfort food that's just plain delicious!

    Ingredients for it

    • Olive oil - for sautéing
    • Onion and garlic - our aromatic base. I like sweet (Vidalia) onions best.
    • Celery and carrots - for veggie goodness
    • Chicken - we're using thighs
    • Chicken broth - as the base for the rich and flavorful golden soup broth
    • Italian seasoning - it's a blend of fragrant dried herbs including rosemary and thyme. It comes in one single convenient jar.
    • Rice - I typically use white jasmine rice. White basmati would work too. Any variety of long grain white rice will be fine.
    • Parsley - it's optional but adds a pop of freshness
    ingredients for chicken and rice soup on a marble surface

    Why use chicken thighs?

    • They're more flavorful, and they're also way more forgiving when it comes to not overcooking them (use an instant read thermometer to check if they're done). I use boneless/skinless ones because they're easy, but you could definitely use bone-in ones and just remove them later. You can use chicken breasts if you wish, though!
    • Rotisserie or leftover roast chicken would also work, but then I recommend cutting the cooking time down a bit since the chicken is already cooked.

    How to make chicken and rice soup

    This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

    sauteing onion and adding broth and veggies and chicken to a soup pot

    Prep your ingredients, and then sauté the onion and celery in olive oil, followed by the garlic. Add in the carrots, chicken, chicken broth, and Italian seasoning. Bring to a boil, and then reduce heat and simmer.

    shredding chicken and adding it back into a soup pot

    Once the chicken is fall-apart tender, the rice is cooked, and the carrots are softened, take the chicken out and shred it with two forks. Return it to the pot, season the soup with salt & pepper as needed, and top with fresh parsley if desired. Enjoy! 

    Pro tip

    • If you're making the soup ahead of time or are planning to have a lot of leftovers, I suggest cooking it without the rice and adding the rice in before serving it. It won't be a one pot soup and you're missing out on how the rice releases starch to thicken it up and is infused with flavor, but you won't have to deal with rice in the leftovers soaking up the broth.

    Substitutions and variations

    • You could use brown rice, but it will take longer to cook, and you may need to add a bit more liquid to compensate. I actually recommend cooking it separately if you want to use brown rice.
    • Add in a tablespoon or more of fresh lemon juice for a bright and lemony twist.
    • If you have some fresh herbs from the garden that need using up, they'd be a fantastic addition to this soup as well to make it your own.

    What to serve with this soup

    • It's very filling on its own as a meal, but a slice of bread is a great pairing! I recommend sourdough or a crusty baguette. You can also have Cheesy Garlic Bread for extra comfort.
    • For a riff on soup and salad, serve it with mixed greens and this Creamy Balsamic Dressing from scratch.

    Leftovers and storage

    • Leftovers will keep in the fridge in an airtight container for a couple of days at least, but keep in mind that the rice will soak up more of the liquid the longer you leave it. You may want to add more broth if you're reheating it the next day to thin it out a bit. 
    • Reheat in a small saucepan over a low heat, stirring occasionally, until hot.
    • You could try freezing it, but we haven't tested it with the rice. It'll freeze great without it, though, for up to 3 months!

    More cozy soup recipes

    • Lemon Chicken Orzo Soup
    • Easy Creamy Chicken Noodle Soup
    • Easy Chicken Tortellini Soup
    • Lemon Chicken White Bean Soup
    • Easy Chicken Stew
    a bowl of chicken and rice soup with a spoon

    Will you make this quick and easy chicken soup with rice? Questions? Talk to me in the comments below and let me know if you made it!

    a ladle with chicken and rice soup

    Easy Chicken and Rice Soup

    This chicken and rice soup recipe is incredibly cozy! Whip up a big batch in just 35 minutes for the best family meal to warm up with on a chilly day.
    5 from 12 votes
    Print Recipe Pin Recipe Save Saved!
    Prep Time 10 mins
    Cook Time 25 mins
    Total Time 35 mins
    Course Soup
    Cuisine American
    Servings 6
    Calories 420 kcal
    Prevent your screen from going dark

    Ingredients
     

    • 1 tablespoon olive oil
    • 1 medium onion chopped small
    • 3 sticks celery chopped small
    • 3 medium carrots peeled & sliced thin
    • 3 cloves garlic minced
    • 6 uncooked chicken thighs (boneless, skinless)
    • 8 cups chicken broth (two 32 oz. cartons)
    • 1/2 teaspoon Italian seasoning
    • 1 cup long grain white rice e.g. jasmine
    • Salt & pepper to taste
    • 1-2 tablespoons fresh parsley chopped (optional)

    Instructions
     

    • Prep your onion, celery, and carrots. 
    • Add the oil, onion, and celery to a soup pot over medium-high heat. Sauté for 5 minutes.
    • Stir in the garlic and cook for about 30 seconds.
    • Add the chicken thighs, carrots, chicken broth, Italian seasoning, and rice to the pot. Increase the heat to high and bring the soup to a boil. 
    • Once boiling, reduce the heat so the soup's simmering. Give it a good stir to ensure the rice isn't sticking to the bottom.
    • Continue simmering for 15-20 minutes or until the chicken is cooked through, the carrots have softened, and the rice has cooked. Keep in mind the longer you cook the soup, the mushier the rice will get.
    • Take the chicken out of the pot and shred it or cut it up prior to serving. Add it back in and then season the soup with salt & pepper as needed and add in the parsley if using.

    Notes

    • Leftovers will absorb the broth, so you may need to add more chicken broth when reheating. If you plan on having lots of leftovers or you're not a fan of very soft rice, you may want to cook the rice separately and add to individual portions when reheating. 
    • I used about 1.5 pounds of chicken in this recipe. Anywhere from 1-2 pounds should work fine (you don't have to use 6 chicken thighs, but I just buy them in packs of 6). You can use chicken breasts if you prefer (you may need to adjust timing to ensure it's safely cooked to 165F). 
    • Be sure to cut the celery and carrots small/thin so that they cook fast (no large chunks).
    • Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
       

    Nutrition

    Calories: 420kcalCarbohydrates: 32gProtein: 23gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 115mgSodium: 999mgPotassium: 498mgFiber: 2gSugar: 4gVitamin A: 5337IUVitamin C: 5mgCalcium: 56mgIron: 1mg
    Keyword chicken and rice soup
    Author Natasha Bull

    This recipe was originally published on March 28, 2019. It has been updated with minor tweaks to be even easier, tastier, and has new photos!

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    1. Kat says

      January 6, 2023 at 9:08 AM

      This was great!! Heating up some leftovers right now. Thanks!!

      Reply
      • Miranda @ Salt & Lavender says

        January 6, 2023 at 7:12 PM

        You're welcome, Kat! So glad the leftovers turned out well. 🙂

        Reply
    2. Debbie says

      January 4, 2023 at 2:28 PM

      This soup is amazing! I cheated and used rotisserie chicken, still very flavorful. The only thing I would do differently would be to cook the rice separately and add to individual bowls. When putting leftovers away most of the broth had been absorbed. Hopefully this way I keep more of the yummy broth. Thank you for a great recipe.

      Reply
      • Natasha says

        January 4, 2023 at 9:07 PM

        Thank you!!

        Reply
    3. Amanda says

      December 21, 2022 at 5:35 PM

      This was so, so yummy! Perfect for a December evening 🙂 I didn’t realize we were out of rice and subbed orzo in a pinch and it was delish!!!

      Reply
      • Natasha says

        December 21, 2022 at 7:42 PM

        I'm so happy you liked it!! 😀

        Reply
    4. Betty says

      October 24, 2021 at 1:23 PM

      5 stars
      Very good! My husband loved it. I used rotisserie chicken.

      Reply
      • Natasha says

        October 24, 2021 at 1:54 PM

        Fantastic!! 🙂

        Reply
    5. Shanon says

      April 19, 2021 at 11:29 AM

      Hi can you freeze this soup?

      Reply
      • Natasha says

        April 19, 2021 at 11:49 AM

        Hi! Rice doesn't tend to freeze/thaw all that well... it'll likely go a bit mushy. If you're just planning on freezing leftovers, you definitely can, just add more broth when reheating. If you're planning on freezing the entire batch, I'd make the rice separately and add it once the broth has thawed.

        Reply
    6. Cathy says

      January 6, 2021 at 3:58 PM

      5 stars
      Love this recipe. Easy to make and so tasty and comforting. Thank you!

      Reply
      • Natasha says

        January 6, 2021 at 7:20 PM

        You're welcome!

        Reply
        • Rachel Call says

          October 7, 2022 at 10:37 PM

          hello! I was wondering what the serving size is? I'm super excited to make this!

          Reply
          • Natasha says

            October 8, 2022 at 10:53 AM

            Hi! It's 1/6 of the recipe. I am not a trained nutritionist, so I can't provide anything beyond that... I don't know what that is in grams/oz/etc. - sorry!

            Reply
    7. Adina Walker says

      December 5, 2020 at 9:32 PM

      5 stars
      My first time making this delicious recipe. My family loved it. I used Rotisserie chicken in this recipe. I will definitely make it again!!

      Reply
      • Natasha says

        December 5, 2020 at 9:33 PM

        Wonderful! 🙂 Thanks for commenting!

        Reply
    8. Natasha says

      December 1, 2020 at 9:57 AM

      Hi! 6 cups chicken broth (it's in the ingredients list). No water. 🙂

      Reply
      • Berniece says

        December 1, 2020 at 10:54 AM

        Thank you! 😊

        Reply
    9. Lisa says

      November 18, 2020 at 3:01 PM

      5 stars
      So good! I used brown rice and it was really tasty. Thanks!

      Reply
      • Natasha says

        November 18, 2020 at 8:02 PM

        You're welcome!!

        Reply
    10. Alyssa says

      November 9, 2020 at 4:38 PM

      5 stars
      Loved it! So simple and used very few dishes to prepare. I think I cooked it a bit too long (trying to do too many things at once 😬) so there wasn't much broth left, but it was still so tasty and almost resembled a great casserole when I reheated it in my lunch the next day. Highly recommend!

      Reply
      • Natasha says

        November 9, 2020 at 5:54 PM

        I'm so glad you liked it!! Yeah, in these types of soups it's normal for rice to soak up the liquid, so you could always add a bit more broth to leftovers next time if you wish.

        Reply
    11. Morlee says

      November 3, 2020 at 4:49 PM

      5 stars
      This soup was delicious! Jasmine rice added so much flavor. Will make this again!!!

      Reply
      • Natasha says

        November 4, 2020 at 9:31 AM

        Excellent! Thank you!!

        Reply
    12. Darlene says

      October 23, 2020 at 4:58 PM

      5 stars
      Excellent recipe and easy to make. Will definitely make this again

      Reply
      • Natasha says

        October 23, 2020 at 7:13 PM

        Wonderful! So happy you liked it.

        Reply
    13. shannon says

      October 6, 2020 at 5:50 PM

      5 stars
      Have made this many times. A great addition to weeknight cooking. If I want to let it simmer longer on stove I will just use the premade rice packets you put in the microwave and add rice at the end. Super easy. I add a little fresh tyme.

      Reply
      • Natasha says

        October 7, 2020 at 9:16 AM

        I'm so happy you enjoy this recipe! And love that rice tip.

        Reply
    14. Renée de Gennaro says

      February 17, 2020 at 11:45 AM

      Added extra stock, White wine, fresh thyme, Parma rind, and spinach mainly bc to clean out fridge! Delish!!!

      Reply
      • Natasha says

        February 17, 2020 at 9:06 PM

        Love those ideas!

        Reply
    15. Laurie says

      February 16, 2020 at 3:41 PM

      How do I adjust this for my Insta pot? I’m a new instant pot user and I’m always looking for good recipes.

      Reply
      • Natasha says

        February 16, 2020 at 3:48 PM

        Hi Laurie, I haven't tested it, so I am reluctant to give suggestions because it may not work. I'd probably cook it for 8 minutes on high pressure. Make sure the rice isn't sticking to the bottom prior to sealing it up (some of the newer Instant Pots especially get burn warnings for no reason). I have Instant Pot recipes here that have been tested: https://www.saltandlavender.com/category/instant-pot/

        Reply
    16. Billy Clyde says

      February 1, 2020 at 7:33 PM

      5 stars
      Superb. When a bachelor can follow a recipe and end up with something worth eating you know the recipe is inherently good. I followed it to the letter and myself and my sons polished it off in an afternoon. Later I did some experimenting and found that ground chicken removes a step and tastes just as good, Keep up the good work.

      Reply
      • Natasha says

        February 1, 2020 at 9:04 PM

        Awww I'm so glad to hear it, Billy! Thanks for letting me know! 🙂

        Reply
    17. Kelly says

      January 19, 2020 at 8:12 AM

      This recipe was awesome... Very tasty. I used chicken thighs and this time I'm using rotisserie chicken.. I love the basmati rice too.. Excellent!!

      Reply
      • Natasha says

        January 19, 2020 at 9:35 AM

        I’m so happy you liked it!!

        Reply
    18. Rissa says

      November 26, 2019 at 2:44 PM

      Loved the simplicity of this recipe but I jazzed it up with some white wine (reduced about a 3/4 cups with the onions and celery before adding the chicken and broth etc) and squeezed the juice of about one lemon in before serving. I love lemon in soup! I think it adds a beautiful, complex layer to any lovely soup dish. Also, for those interested, I used basmati rice as I couldn't find Jasmin (here in the UK) and it worked fine.

      Reply
      • Natasha says

        November 27, 2019 at 12:48 PM

        Sounds awesome, Rissa!

        Reply
    19. Stephanie says

      November 12, 2019 at 7:21 PM

      What type of Italian seasoning did you use?

      Reply
      • Natasha says

        November 12, 2019 at 9:25 PM

        I buy McCormick brand, but Italian seasoning is a fairly standard mix of dried herbs, so I don't think it really matters if you use the same brand or not.

        Reply
    20. Hannah M. says

      November 12, 2019 at 5:46 PM

      5 stars
      I made this for dinner tonight. The recipe was quick, simple, and full of flavor! This will definitely be going in my dinner rotation.

      Reply
      • Natasha says

        November 12, 2019 at 9:26 PM

        So pleased you enjoyed it, Hannah! Thanks for leaving me a comment!

        Reply
    21. Chesley Thomas says

      November 12, 2019 at 4:53 PM

      This is delicious! But rice was mushy. Ate it anyway because it tasted so good! Maybe I’d add rice later....love your recipes!

      Reply
      • Natasha says

        November 12, 2019 at 9:28 PM

        Yup, I think that different types/brands of rice can cook at different rates. Either cut down the cooking time a bit or add the rice later on. So glad you still liked it, though! 🙂

        Reply
    22. Sami Patel says

      November 12, 2019 at 10:28 AM

      Do you cook covered or uncovered? Thanks!

      Reply
      • Natasha says

        November 12, 2019 at 12:14 PM

        Hi Sami! Unless I specifically mention it's covered then it'll be uncovered (I try to specify in my recipes). I don't think it matters too much in recipes like this one, though. You could always cook it covered with the lid slightly ajar. Hope this helps! 🙂

        Reply
    23. SY says

      November 12, 2019 at 9:01 AM

      I’m gonna make this! How about minute rice?

      Reply
      • Natasha says

        November 12, 2019 at 12:14 PM

        I'd add the rice a bit later on so it doesn't get soggy.

        Reply
    24. AM says

      October 9, 2019 at 10:48 AM

      Do you put the chicken in uncooked

      Reply
      • Natasha says

        October 9, 2019 at 11:05 AM

        Yes, it cooks right in the soup.

        Reply
    25. Courtney says

      October 7, 2019 at 9:16 PM

      5 stars
      For such simple ingredients this is amazingly delicious! My entire family came back for seconds, thirds and fourths 😄

      Reply
      • Natasha says

        October 8, 2019 at 11:26 AM

        That's what I like to hear! 🙂 Thanks for letting me know!

        Reply
    26. Christine says

      September 29, 2019 at 5:14 PM

      Love this recipe, however there wasn’t really any broth left because of the rice when I made it, any tips?! Thanks! Made the hamburger one last week it was also delicious

      Reply
      • Natasha says

        September 29, 2019 at 5:39 PM

        Hmm... maybe add more broth next time? What kind of rice did you use? I am so glad the flavor was good and you liked the other recipe too! 🙂

        Reply
    27. Kelly C. says

      September 29, 2019 at 10:12 AM

      5 stars
      This is the second recipe of yours I've tried, and it couldn't have been any easier! I used low sodium chicken broth, and added my own salt at the end to taste to keep it heart healthy. Super delicious, and I don't feel unhealthy eating it! Thank you!

      Reply
      • Natasha says

        September 29, 2019 at 12:49 PM

        Yay I am so glad you liked it, Kelly!! Thanks so much!

        Reply
    28. Jenn says

      September 28, 2019 at 11:16 AM

      Do I use uncooked rice?
      Or prepare ahead of time

      Reply
      • Natasha says

        September 28, 2019 at 11:22 AM

        Uncooked. It cooks right in the soup. ☺️

        Reply

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    Natasha Bull, founder and author of Salt & Lavender, in the kitchen

    Hi! I'm Natasha. Salt & Lavender is a recipe blog with a focus on delicious comfort food using everyday ingredients. Beat the weekday grind with hundreds of easy-to-follow and hassle-free recipes!  Read more...

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