This chicken and rice soup recipe is healthy, delicious, and comforting! It’s ready in about 35 minutes. The perfect family meal.
This is one of those soups that’s perfect when you’re wanting something that’s homey and satisfying. No fancy ingredients here. Just homemade comfort food.
Luckily, we’re getting past cold and flu season now, but this is also perfect if you’re feeling under the weather or want to cheer up someone who is.
What cut of chicken to use in chicken and rice soup?
I strongly suggest using chicken thighs. They’re more flavorful, and they’re also way more forgiving when it comes to not overcooking them. I use boneless/skinless ones because they’re easy, but you could definitely use bone-in ones and just remove the bones later. You can use chicken breasts if you wish, though.
You could use rotisserie chicken, but then I recommend cutting the cooking time down a bit since the chicken is already cooked.
What kind of rice to use in chicken and rice soup?
I used white jasmine rice. White basmati would work too. You could use brown rice, but it will take longer to cook.
If you like comforting chicken recipes, try my Easy Chicken Stew.
How to make chicken and rice soup
- Get it started: Prep your ingredients then sauté the onion and celery in olive oil.
- Add the remaining ingredients to the pot (garlic, carrots, chicken, chicken broth, Italian seasoning, and water).
- Cook for 15-20 minutes. The chicken will become fall-apart tender, the rice will thicken the soup, and the carrots will soften.
- Shred the chicken and season the soup as needed. Enjoy!
Pro tip: 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. If you’re making the soup ahead of time, I suggest cooking it without the rice and adding the rice in before serving it.
I like the way the rice releases starch and thickens the broth a bit. If, for whatever reason, the soup is a tad too thick for you, just add some more broth while cooking and it’ll thin out no problem.
Love chicken soup? Try my chicken and mushroom soup, this Crockpot lemon chicken orzo soup, my chicken tortellini soup, or this creamy chicken gnocchi soup.
Will you make this easy chicken and rice soup recipe?
Questions? Talk to me in the comments below!
Easy Chicken and Rice Soup
This chicken and rice soup recipe is healthy, delicious, and comforting! It's ready in about 35 minutes. The perfect family meal.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 3 sticks celery chopped
- 3 medium carrots peeled & sliced
- 3 cloves garlic minced
- 6 chicken thighs (boneless, skinless)
- 6 cups chicken broth
- 3 dashes Italian seasoning
- 1 cup white jasmine rice
- Salt & pepper to taste
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 gently boiling. 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 and the carrots have softened. 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.
Recipe Notes
- 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).
- I love to sprinkle fresh chopped parsley on just prior to serving.
Renée de Gennaro says
Added extra stock, White wine, fresh thyme, Parma rind, and spinach mainly bc to clean out fridge! Delish!!!
Natasha says
Love those ideas!
Laurie says
How do I adjust this for my Insta pot? I’m a new instant pot user and I’m always looking for good recipes.
Natasha says
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/
Billy Clyde says
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.
Natasha says
Awww I’m so glad to hear it, Billy! Thanks for letting me know! 🙂
Kelly says
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!!
Natasha says
I’m so happy you liked it!!
Rissa says
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.
Natasha says
Sounds awesome, Rissa!
Stephanie says
What type of Italian seasoning did you use?
Natasha says
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.
Hannah M. says
I made this for dinner tonight. The recipe was quick, simple, and full of flavor! This will definitely be going in my dinner rotation.
Natasha says
So pleased you enjoyed it, Hannah! Thanks for leaving me a comment!
Chesley Thomas says
This is delicious! But rice was mushy. Ate it anyway because it tasted so good! Maybe I’d add rice later….love your recipes!
Natasha says
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! 🙂
Sami Patel says
Do you cook covered or uncovered? Thanks!
Natasha says
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! 🙂
SY says
I’m gonna make this! How about minute rice?
Natasha says
I’d add the rice a bit later on so it doesn’t get soggy.
AM says
Do you put the chicken in uncooked
Natasha says
Yes, it cooks right in the soup.
Courtney says
For such simple ingredients this is amazingly delicious! My entire family came back for seconds, thirds and fourths 😄
Natasha says
That’s what I like to hear! 🙂 Thanks for letting me know!
Christine says
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
Natasha says
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! 🙂
Kelly C. says
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!
Natasha says
Yay I am so glad you liked it, Kelly!! Thanks so much!
Jenn says
Do I use uncooked rice?
Or prepare ahead of time
Natasha says
Uncooked. It cooks right in the soup. ☺️