This easy chicken rice soup recipe is the perfect chill chaser on a cold day.

Chicken and rice soup is made with carrots and celery, pre-cooked chicken simmered with seasonings, and instant rice.

Chicken Rice Soup Recipe in bowl and in a pot

Homemade Chicken Rice Soup in 2 Simple Steps!

  • The seasoning, onions, carrots, and celery create a savory and aromatic flavor.
  • The chicken and vegetables bring a tender texture, complemented by the fluffy rice.
  • The chicken broth adds a rich and soothing depth, making it a cozy meal.
  • Combining tender vegetables, juicy chicken, and fluffy rice creates a balanced texture that feels hearty yet light.

What Goes in the Pot?

Chicken: Make a batch of shredded chicken and freeze the rest for future recipes! Short on time? Use leftover chicken from tacos or enchiladas.

Rice: Long-grain brown rice stays firmer longer than white rice, but use what you have. You can always add fresh rice for leftovers. Cauliflower rice will make this dish a low-carb meal.

Vegetables: Carrots and celery are perfect in this recipe as they get tender and infused with the seasonings. Short on time? Toss in a bag of frozen veggies in Step 2.

Broth: Chicken broth provides the base for chicken rice soup. Adjust seasonings just before serving.

Stir Up Some Tasty Options:

  • Fresh herbs like thyme, sage, or a bay leaf add more flavor to chicken soup. Be sure to remove the bay leaf before serving.
  • Switch out the rice for orzo or egg noodles, or omit the starch and add extra veggies like diced potatoes, sliced zucchini, and peas.
  • Serve chicken rice soup with a dollop of sour cream or Greek yogurt if you want a single-serve creamy version.
A stock pot full of Chicken Rice Soup

How to Make Chicken Rice Soup

  1. Saute vegetables and poultry seasoning in olive oil.
  2. Add remaining ingredients (full recipe below) and simmer until heated through.

Season before serving with a sprinkle of parsley, parmesan cheese, or a squeeze of lemon juice.

Dish It Up and Keep It Fresh

  • Make chicken rice soup up to a day ahead and add instant rice before reheating so the rice stays firmer longer.
  • Keep leftover chicken rice soup in a covered container for up to 4 days. Reheat portions on the stovetop or in the microwave.
  • Freeze chilled soup in zippered bags for up to two months and thaw overnight in the refrigerator before reheating or reheat from frozen in a crock pot.

Serve With A Side Of:

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Chicken Rice Soup Recipe in bowl and in a pot
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Chicken Rice Soup

This homemade chicken and rice soup recipe is quick and hearty, perfect for dinner or lunch.
Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Servings 6 servings
Author The Shortcut Kitchen

Equipment

Ingredients  

  • 1 tablespoon olive oil
  • ½ teaspoon poultry seasoning
  • ½ onion diced
  • 1 carrot chopped
  • 1 rib celery chopped
  • 1 ½ cups chopped cooked chicken
  • 6 cups chicken broth
  • 1 package instant rice wild or brown rice

Instructions 

  • Cook onion, carrot, celery and poultry seasoning in olive oil in a saucepan over medium heat until onion becomes tender, about 5 minutes.
  • Add remaining ingredients and simmer 8 minutes or until heated through.
  • Season with salt & pepper to taste and garnish with parsley if desired.

Notes

Leftovers will keep in an airtight container in the refrigerator for 4 days and in the freezer for 2 months. 
5 from 4 votes↑ Click stars to rate now!
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Nutrition Information

Calories: 246kcal | Carbohydrates: 39g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 14mg | Sodium: 891mg | Potassium: 299mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1755IU | Vitamin C: 18mg | Calcium: 34mg | Iron: 3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course dinner, Lunch, Soup
Cuisine American

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