Easy Chicken and Rice Soup-this easy chicken and rice soup is perfect for a cold day and makes a great weeknight meal.
This Easy Chicken and Rice Soup has been on our blog from the very beginning, it is a family favorite recipe and a perfect weeknight meal.
I have learned a lot in eight years and decided it was time to update these soup photos because I keep seeing my chicken soup recipe come up in Google and on Pinterest and I cringe at the old photos. It is time for a refresher because the soup is a winner and deserves to look like soup. I will leave one of the old photos at the bottom of this post so you can see what I am talking about. Go ahead and laugh:)
The soup is full of vegetables, chicken, and rice. The fresh thyme adds great flavor too.
This Easy Chicken and Rice Soup is the soup you make when you are sick or when someone else is sick and in need of a warm bowl of comfort. It is the soup you make when you are feeling lazy, but want a hearty, homemade meal. It is the soup you make when your picky kids say they won’t eat dinner, so you make this soup and they eat a big bowl. It is the soup you make when it is cold outside and you need to warm up. It is the BEST soup recipe to have on hand because it is so easy and everyone loves it.
To keep it easy, we like to use rotisserie chicken from the store or leftover chicken. If you have leftover turkey from the holidays or a big family meal, you can use turkey instead. It works just as well. You can use wild rice or brown rice, it will just take a little longer to cook. This soup also freezes well, another reason to love it!
Easy Chicken and Rice Soup, it doesn’t get any easier than this folks! Warm up with a bowl today!
If you like this soup, you might also enjoy:
Soup
Easy Chicken and Rice Soup
- Prep Time
- 10 minutes
- Cook Time
- 25 minutes
- Total Time
- 35 minutes
- Cuisine
- American
- Servings
- 4
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 medium yellow onion, chopped
- 2 garlic cloves, minced
- 2 medium carrots, chopped
- 2 celery ribs, 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, uncooked
- 2 cups shredded cooked chicken, can use rotisserie chicken
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Place a large 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 and 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 25-30 minutes. Serve warm.
Recipe Notes
*Note-for the shredded chicken you can use rotisserie chicken or leftover chicken and shred it. To cook the chicken for the soup, bring a pot of water on the stove and add two chicken breast, that have been 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. You can also use leftover turkey in this soup recipe. You can use wild rice or brown rice, it will just take a little longer to cook!
If the soup gets too thick, add more chicken broth.
Keywords
chicken and rice soup, chicken soup
The soup was easy and tasty. But one cup of rice was far too much and I had to add another quart of chicken broth.
Sounds perfect!! Would Jasmine rice work as well?
This is my second time I made this chicken soup today and same thing happened as it happened first time.
First time I made, I added extra 1/4 cup long grain rice thinking enough of liquid and it looked like porridge even though taste was good. I followed recipe this time and same thing happened again( hardly any broth) I don’t know what I did wrong this time, used same long grain rice,25 min cooking. Recipe says chopping onion, carrots but when I saw new photo, it was more like cubed or diced. That might be the reason? Any advice? Thanks.
I will definitely try this out
Man oh man . .this looks so clean and yummy…I’m currently under the weather but will be making this soup tonight!!! Oh…do you think I could just cut the veggies up and put them in the pot without sauteeding in olive oil??
How much is a serving of this soup? It says there’s 1800 mg of sodium in a serving?! Is this right? If so I wouldn’t touch a teaspoon of an! This can’t be right!
you’ve got an amazing blog right here! would you prefer to make some invite posts on my blog?
fabrikant van lasersnijder https://www.accurllaser.com/nl/
I love the simplicity of this dish.
This is soo good! This is the easiest way to make a lot of chicken soup quickly. Only thing I think 72 oz of liquid (2 Qt +1 cup of water) plus all the ingredients seems like way more than 4 servings! I like my soup with lots of meat and veggies and less liquid so I recommend adding 4-5 carrots and 4-5 celery stalks, a whole onion and 3 cups of chicken and 1 1/2 cups of rice. It makes for at least 4 quarts of soup and around 8 servings.
When I have fresh thyme I always use that but if using dried herbs, I switch it up to tarragon for a flavour change, both delicious.
Can I use instant rice instead of long grain rice?
Whenever I make rice soup, the rice absorbs all the water. How do you keep it “rice soup” and not chicken, veggies, and rice-mush?
I think this is the best, and certainly easiest, chicken/rice soup. I used brown rice.
So I haven’t read all the comments, and want to make this. I’m surprised that it doesn’t say if the rice should be cooked first or not. Sorry, some people (me) are very novice and need instructions that leave no room for question….and if not cooked, am I supposed to rinse it until the water is clear like the instructions to cook rice?
#stilllearning
Uncooked rice. You can rinse it first, but not mandatory. Enjoy!
I made it last night, and it turned out sooo delicious! I really loved it. Just what I needed when I thought about chicken soup. I froze some of it because I want to have it many more times soon
I used chicken thighs because I like the flavor of the darker meat and nutritionally speaking, for a kid sick, I think its better. You knocked this recipe out of the park.