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.
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.
How to Make Chicken Rice Soup
- Saute vegetables and poultry seasoning in olive oil.
- 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:
Did you make this chicken rice soup recipe? Leave us a comment and a rating below!
Chicken Rice Soup
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
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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