Easy Chicken and Rice Soup is a quick and simple soup recipe that the entire family will love. This brothy and nourishing soup recipe is perfect for a quick weeknight supper, or feeding someone under the weather.
“This is a new staple in my house. I’m not sure how the small amount of ingredients end up so flavorful but it’s pretty amazing. Great weeknight meal!”
Soup season is 12 months a year at my house, and the recipe that makes the most appearances – even during the dog days of summer – is my Chicken and Rice Soup recipe.
This brothy and nourishing soup features everyday ingredients like vegetables, chicken, rice, and chicken stock, but I’m not exaggerating when I tell you my children lick their bowls clean of it.
Whether you’re craving something ultra-comforting, feeding a sick friend or family member, or simply only have 30 minutes to get dinner on the table — Chicken and Rice Soup is the answer!
Watch How to Make It
Main Ingredients Needed
Browse the comments section of this post and you’ll see that readers have added everything from celery to spinach, dried and fresh herbs, plus peas to this soup over the years. It’s a fabulous recipe to customize with extra veggies in particular, though here’s what you’ll need for the base recipe:
- Aromatics: onions, carrots, and garlic build the base of this cozy soup.
- Homemade Seasoned Salt: adds tons of flavor to each bowl.
- Chicken breasts: this recipe calls for diced raw chicken breast, though you could stir in pre-cooked shredded or diced chicken from a roast chicken at the end to warm through. If I have time, I’ll occasionally use bone-in, skin-on chicken thighs cooked using this method.
- Long grain white rice: like jasmine rice or basmati rice, vs a short grain rice like arborio rice or sushi rice. Lundberg Jasmine Rice is my go-to. Whatever brand you go with, be sure it’s high quality to avoid mushy rice.
- Chicken stock: I like to use chicken stock (homemade is great) for max flavor, though chicken broth is fine too. Feel free to use low-sodium chicken broth or stock if needed.
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Step 1: Saute the vegetables.
Start by heating a drizzle of extra virgin olive oil in a large soup pot or dutch oven over medium heat.
Add chopped carrots and onion, season with homemade seasoned salt and pepper, then place a lid on top and cook until the vegetables are very tender, 5-7 minutes, stirring occasionally.
Can I Make this in the Crock Pot?
I don’t advise cooking white rice in the crock pot, as it’s very tricky to control the texture and timing with the chicken and vegetables.
Step 2: Add chicken stock, rice, and chicken.
Add chicken stock or broth to the pot then turn the heat up to bring to a boil. Add long grain white rice then stir to combine. Next add diced chicken breasts that have been seasoned with more seasoned salt and pepper then stir to combine.
Do I Cook the Rice Before Adding it to the Soup?
No, the rice will cook in the soup. If you have cold, leftover rice you’d like to use instead, stir that in at the end to warm through. Note: you will need less broth since the pre-cooked rice will not soak up much of the broth.
How do You Keep the Rice from Getting Mushy?
Be sure to use high quality rice in this soup recipe. If you use minute rice, or any other type of par-boiled rice, it will turn out mushy.
I’m brand loyal to Lundberg rice and like their White Jasmine Rice in this recipe. Trust me, rice quality makes a huge difference!
Do I Cook the Chicken Before Adding it Into the Soup?
No. Diced raw chicken breasts are seasoned with seasoned salt and pepper then added to the soup raw, where they poach in the hot broth.
Step 3: Simmer the soup.
Turn the heat down to medium then simmer the soup for 15-20 minutes, or until the rice is tender, stirring every so often.
Serve with Gluten Free Focaccia, Gluten Free Flatbread, or Gluten Free Biscuits and you’re set!
How to Store
Scoop leftover chicken and rice soup into individual-sized storage containers then store in the refrigerator for 3-4 days. Reheat in the microwave with an extra splash of chicken stock or broth until hot.
Can I Freeze this Soup?
I find even high quality white rice can become mushy once frozen then thawed, so I don’t recommend freezing this soup.
More Easy Soup Recipes
- Gluten Free Lasagna Soup
- Pastina Soup
- Creamy Chicken Wild Rice Soup
- One Pot Chicken and Rice
- Gluten Free Homemade Chicken Noodle Soup
- Crock Pot Chicken and Wild Rice Soup
- Creamy Wild Rice Mushroom Soup
- Hamburger Soup
- Ham and Bean Soup
Equipment
Ingredients
- 1-1/2 Tablespoons extra virgin olive oil or butter
- 1/2 yellow onion, finely chopped, ~1/2 cup
- 1 large carrot, finely chopped, ~1/2 cup
- 2 cloves garlic, pressed or minced
- homemade seasoned salt and pepper
- 2 chicken breasts, ~1lb, cut into bite-sized pieces
- 8 cups chicken stock or broth
- 1 cup long grain white rice, Lundberg Jasmine Rice recommended
Directions
- Add the extra virgin olive oil to a large soup pot or Dutch oven over medium heat. Add he onions and carrots, season with seasoned salt and pepper, then stir to combine. Cover the pot with a lid then saute until the vegetables are very tender, 5-7 minutes, stirring occasionally. Add the garlic then saute without the lid on for 30 seconds.
- Turn the heat up to high then add the chicken stock and bring to a boil. Add the rice then stir to combine. Season the chicken with seasoning salt and pepper then add to the broth and stir to combine. Turn the heat down to medium then simmer, uncovered, until the rice is tender, 15-20 minutes. Taste then add more seasoned salt and/or pepper to taste, then ladle into bowls and serve.
Notes
- The rice will continue to soak up the broth as it cools so keep extra on hand for reheating leftovers.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
I made this soup over a year ago for an elderly neighbor friend. She loved it! I kept the recipe and will be making it today for my daughter’s mother in law who is sick with pneumonia.
Thank you for this delicious easy recipe!!
I’m so glad you’ve found this to be a good recipe to take to sick friends and relatives — wishing a speedy recovery to your daughter’s MIL!
I used chicken stock and added frozen peas at the end.
Perfect dinner after all the heavy holiday traditional meals
I totally get that! Sounds lovely, Barbara!
Best and easiest chicken and rice soup ever. I did add half cup of celery. Couldn’t believe how delicious it turned as I’m not a great cook.
Oh I’m so glad to hear that, Darlene!!
OMG this soup was so yummy!!
I used Brown rice and Coconut milk, to add less calories. Plus used low sodium broth!! HAPPY TO SAY IT IS NOW IN MY FAVORITES and will be made all soup season
I’m thrilled you were able to make this recipe your own, Sandy! It sounds delicious!!
I just cooked this for my dinner and I’m very pleased with how it turned out. Sooo tasty and very filling. Perfect for almost snowy weather here in the UK. Love the seasoned salt! I’ve made a batch so will be using it again. Looking forward to trying your other recipes 🙏 Thank you so much for this one it’s made me very happy 😊
I’m thrilled this dish was such a hit, Alma! Thank you so much for your feedback!
Any chance I could use brown rice?
Of course! Cooking time will be longer and I’d plan on having extra chicken broth on hand.
Made Thai soup this morning for tonight’s supper. Added carrot tops, kale, and various herbs to spice it up thanks for the quick recipe!!!
Fabulous!! So glad you enjoyed!
I’m glad I doubled this recipe before trying it, the best soup I’ve ever made and so much easier than the “cook all day” type. Only change I made was that I added celery. Delicious, thank you!
Awww, I’m so glad to hear this, Bonnie! Thanks so much for your feedback and recipe rating!
Making now for a sick friend hope it turns out No measurements for how much seasoning salt to use??
Hi Becky! “Salty” is so subjective so I leave this to the cook’s / your friend’s tastes. On the conservative side I’d start with 1/4 teaspoon for the vegetables, and 1/4 teaspoon for the chicken, and then add more at the end if you think it needs additional salt.
*****The Chicken Rice Soup is a 5 star recipe. I’m sorry I can’t find the place where to give the rating.
Your Chicken Rice Soup AND the homemade Seasoned Salt recipes are DELICIOUS!!!! It was very EASY and that’s a key requirement for me! I can’t thank you enough!
I’m *thrilled* you loved the recipe, Jeanette – that seasoning salt really does make such a difference, doesn’t it! :)
This was delicious and so easy! I wasn’t feeling well and had all the ingredients on hand, it really delivered as promised!
I’m so glad you loved it, Susan!! Thank you so much for your feedback and recipe rating!
So good!! Made it so many times and every time it’s perfect .. I didn’t have onions today so I added 1 tsp of onion powder and stilll turned out great
That’s perfect, Nicole!! All about making use of what you have!