Two Peas and Their Pod

Easy Chicken and Rice Soup Recipe

Easy Chicken and Rice Soup Recipe

Most of my family lives in Illinois where I grew up, but my sister and her family live here in Utah. I am lucky I get to see my niece and nephew on a regular basis.  They have been dealing with some health issues/sickness, so “Aunt Ria” came to the rescue.

I made them a big pot of chicken rice soup. Soup is supposed to make everything better, right? Plus, I knew my niece would love this soup, chicken is her favorite. The soup is full of vegetables, chicken, and rice. The fresh thyme adds great flavor too. I made a big batch so they could freeze some soup for a rainy day.

My sister’s family really enjoyed the soup…and so did Josh-I saved him a bowl:)  If you are feeling under the weather or know someone who is, make this soup. It will help soothe the soul.  Oh, and I also made them a batch of Oreo Brownies-of course they were a hit too:) Happy weekend everyone!

Easy Chicken and Rice Soup


  • 1 tablespoon extra-virgin olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 2 medium carrots, cut diagonally into 1/2-inch-thick slices
  • 2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
  • 4 fresh thyme sprigs
  • 1 bay leaf
  • 2 quarts chicken stock or broth (we use low sodium)
  • 1 cup of water
  • 1 cup long grain white rice
  • 1 1/2 cups shredded cooked chicken breasts
  • Kosher salt and freshly ground black pepper
  • Directions:

    Place a soup pot over medium heat and add the olive oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken broth and water- bring the liquid to a boil. Add in the rice and chicken; season with salt and pepper. Cook on medium-low until the rice is tender-about 30 minutes. Serve hot.

    *Note-for the shredded chicken I used 2 large chicken breasts. I boiled a pot of water on the stove and added in the chicken-which I cut into large pieces. Boil the chicken until it is cooked all the way through and there is no pink left. This will take about 7 minutes or so. Drain the water and shred the chicken once it is cooled. I use 2 forks to shred the chicken. *

    If you like this recipe, you might also enjoy:

    Chicken Noodle Soup from Two Peas and Their Pod
    Hearty Tomato Soup from Two Peas and Their Pod
    Thai Chicken Soup from Kalyn’s Kitchen
    Italian Chicken and Escarole Soup from Food Blogga
    Creamy Chicken and Wild Rice Soup from My Kitchen Cafe

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    140 Responses to “Easy Chicken and Rice Soup Recipe”

    1. Carmen — January 7, 2013 @ 7:41 pm

      Made this soup last night for the kids and it’s a WINNER!!! My son ate every bite and he hates veggies. Flavor was superb!!!! Thank u.

      • Two Peas replied: — January 7th, 2013 @ 9:17 pm

        You are welcome!

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    3. Allie — January 23, 2013 @ 3:10 pm

      Just tried this recipe for my daughter and I who are both under the weather. Very easy and delicious! Thanks!!

    4. Karen — January 24, 2013 @ 1:18 pm

      My fiance asked me to make him some chicken and rice soup. I’d made some before from a recipe I’d found on the internet and it was more like a casserole…..too much rice and not enough broth. This recipe was just right and so delicious. Thank you for posting such an easy-to-make recipe. This is a keeper.

      Oh and I’ve printed the chicken noodle one out so I can make that one next. Thanks Guys!

      • Two Peas replied: — January 27th, 2013 @ 10:20 am

        Glad you enjoyed the recipe! I hope you like our chicken noodle soup too!

    5. Vi Aguirre — January 27, 2013 @ 8:09 pm

      Hi, I just made this and it came out pretty yummy. The only thing is that I had to add about 6 more cups of water because the rice absorbed too much and it looked like all rice. Other than that, it turned out great. I’m freezing it, it will make about 4 different meals for 3. Thanks!

    6. Patti Brown — January 28, 2013 @ 3:42 pm

      I am making this now. It’s got about 10 minutes left to cook. I substituted about 1/2 teaspoon thyme leaves because I didn’t have fresh thyme. It smells wonderful already. I am sick and wanted some chicken rice soup like my mother used to make. This recipe seems similar, except for the garlic. Can’t wait to try some.

    7. Tony — February 3, 2013 @ 3:30 am

      Thank you. This is my type of cooking. I am old in years but a beginner to cooking. Just got a present of a first class cook book but…. cannot find any recipe in it that does not have something I don’t understand or cannot get. I am really looking forward to trying the chicken with rice soup. Thank you again.!

    8. Julie — February 15, 2013 @ 2:37 pm

      I did not read all of the comments, so perhaps you have already answered this question. I’d like to know, how many people does your recipe feed? Thanks.

    9. Jem — February 25, 2013 @ 6:50 pm

      Thank you so much for this recipe! It looks really easy to follow and your explanations are perfect.

      I have a question though, if I don’t have chicken broth, can I just make some by adding spices to the water that I am going to boil the frozen chicken in and use that for the soup later on?

      • Two Peas replied: — February 25th, 2013 @ 9:41 pm

        You can make your own chicken broth. We don’t have a recipe, but there are many out there:)

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    11. Briana — March 27, 2013 @ 7:41 pm

      First time trying cook soup from a recipe. You two are made me feel great about my beginner level cooking skills. Delicious soup and my apartment smells amazing.

    12. violet chase — April 8, 2013 @ 6:27 pm

      I love chicken rice soup it is so awesome !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

      it is my new fav!

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    15. Bvp — June 12, 2013 @ 1:08 pm

      Very good soup and best of all my wife loves it! I did make my own broth but, other than that, followed the recipe exactly. I make about 3 different types of soup at a time, freeze them, and eat whenever I’m in the urge for soup. I personally believe soups & stews are better after frozen. When a soup calls for rice or noodles, I don’t added to the soup when cooking. Whenever I get ready for the soup, I cook the rice or noodles and add at that time (rice and noodles don’t freeze very well). Anyway, thanks for the recipe. I have cooked it three times so far and will continue to cook on a regular basis.

    16. Ari — September 24, 2013 @ 3:12 pm

      I plan on making this for my family tonight and was wondering how many this recipe feeds? Thanks!

      • Two Peas replied: — September 24th, 2013 @ 3:13 pm

        About 6 servings…if I remember correctly:)

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    18. librariandoa — November 6, 2013 @ 7:55 pm

      Hi guys I posted your recipe with my modifications on my blog. I can’t get the url to copy/paste but just look up Librariandoa and there I will be.

    19. sergio — November 19, 2013 @ 8:18 pm

      this soup is awesome! I made it a few weeks ago and there was no leftovers…my girls son is a very picky eater and he gobbled up 2 huge bowls! tonite i am making some more, ive been sick and need of some comfort. thanks for the recipe.

    20. nvpamommy — December 8, 2013 @ 8:40 pm

      Just used my leftover turkey from Thanksgiving instead of chicken which made it super easy and just as tasty!

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    22. sarah — December 11, 2013 @ 1:13 pm

      Just made this for lunch with leftover rotisserie chicken. The recipe was super easy to follow and quick to make!! Followed it to a t and it tasted awesome. My 2 1/2 year old son is asking for more. Thank you for a yummy recipe!

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    24. Sally Judd — January 21, 2014 @ 2:10 pm

      Awesome! Although I used an additional cup of broth instead of the water.
      Love it!!!!! Highly recommend!

    25. Rebecca Williams — January 27, 2014 @ 9:58 pm

      this is still cooking on the stove but husband already said the house smelt good and we took a sip of the broth and it’s very flavorful. I can tell were going to love it!

    26. Angela — February 1, 2014 @ 10:05 am

      Hello everyone, tried the rice soup. Excluded a few ingredients and it was great! I omitted the chicken and added potato, zucchini, and plum tomato (small cubes). Also, I did not add the thyme because I did not have it, but I still included the bay leaf. It was great! Thanks again.

    27. Carrie — February 1, 2014 @ 8:42 pm

      Add in some New Mexico green chile and you’ve got yourself a sickness killer soup! Which is what I’m doing right now. Thank you!

    28. Janey Knipe — March 2, 2014 @ 9:01 pm

      I love this chicken soup recipe. Use it all the time. Only thing I changed is to put brown rice in instead of white rice. You have to extend the cook time by 15 minutes but it tastes great. I love to make with my lefteover after I’ve roasted a chicken.

    29. Megan — April 15, 2014 @ 6:04 pm

      Tried this recipe and followed it to a “T,” came out way too stew like…my suggestion is cut back on the rice by half

    30. Rebecca — April 16, 2014 @ 4:10 pm

      Love it! Made it last night cuz I’m a little under the weather. Quick question tho.. So u have any of the nutritional information… I use a fitness app where I have to put in my calorie intake and all that jazz..

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    34. brittany — June 20, 2014 @ 11:15 pm

      The best recipe of chicken and rice soup. First time cooking it and my family told me it was the best they’ve had 😀

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    37. Lauren — September 23, 2014 @ 5:33 pm

      My husband and I love this recipe! I add sliced avocado to my bowl and stir it in and it makes the soup creamy without adding dairy, heavy creams and bad fat!

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