I feel like I’m always confessing I never have anything planned for dinner and, well, it’s true. Do as I say and not as I do, because truthfully, I suck at meal planning. There, I said it! Just like the handyman’s home is always in need of repair, 2-3 days a week I can usually be found rummaging around the fridge and pantry at 4pm trying to come up with something for dinner (thank goodness for permanent spaghetti and pizza nights!) Luckily since I’ve created a well stocked kitchen, and pick up fresh produce and meat at the grocery store each week, it’s not difficult to come up with something quick, healthy and balanced, but there’s definitely room to grow.
Until that time, I’ll keep on creating fridge and pantry suppers like Easy Chicken and Rice Soup that my family has been DEVOURING lately.
ICYMI, Lincoln absolutely adores soup, and Easy Chicken and Rice Soup is at the top of his list! (This face…I can’t!)
This healthy soup recipe was the result of a 5pm fridge and pantry raid and it was on the table by 5:30 – BOOM! We always have chicken breasts and carrots in the refrigerator, onions and shallots on the counter, and quarts of chicken broth and bags of rice in the pantry. Put ’em together and what’ve you got? Easy Chicken and Rice Soup. Unbelievably soul satisfying. Brothy but thickened ever so slightly by simmered rice. A simple ingredient list but tons of flavor thanks to seasoning everything with my homemade gluten-free seasoning salt. It’s honestly one of my Top 3 favorite soups for flavor, being family friendly (Ben, who is usually “meh” on soups, loves this one,) and for being so quick and easy. I’ve made it countless times over the past month.
Tips for Making Chicken and Rice Soup:
- What rice to use. Use a high quality rice for this recipe. I love Lundberg Farms Jasmine Rice which always has a great consistency in the final dish. You don’t need to pre-cook the rice before adding to the soup as it will cook in the broth. I would avoid short grain rice.
- Can you freeze this soup? Yes and no! Cooked rice in soup has a tendency to turn to mush once thawed from frozen, BUT you can make the soup up to the point of adding rice then freeze. Bring back to a boil, add the rice, then cook according to recipe directions.
How To Make This Recipe
Start by heating 1-1/2 Tablespoons extra virgin olive oil in a large soup pot over medium heat. Add 2-3 medium-sized carrots that have been peeled then thinly sliced, and 1/2 chopped onion. Season with homemade gluten-free seasoned salt and pepper then place a lid on top and saute until the vegetables are very tender, 5-7 minutes, stirring occasionally.
Next add 8 cups (64oz) gluten-free chicken broth then turn the heat up to high and bring to a boil.
Pour in 1 cup long grain white rice then stir to combine. Again, I like Lundberg Farms Jasmine Rice but you can use whatever you have on hand – that’s the beauty of this easy, fridge and pantry-staple soup supper! Just make sure it’s not a short grain rice like arborio or sushi rice. Next add 2 chopped chicken breasts that have been seasoned with seasoned salt and pepper then stir to combine (the chicken will cook while the rice is cooking.)
Turn the heat down to medium then simmer until the rice is tender, 15-20 minutes, then pop the lid back on top and let the soup rest off the heat for 5 minutes to ensure the rice is really soft. Ladle into bowls then serve! I hope you love this super simple, super scrumptious Easy Chicken and Rice Soup recipe – enjoy!
More Easy Soup Recipes
- One Pot Chicken and Rice >
- Gluten Free Homemade Chicken Noodle Soup >
- Crock Pot Chicken and Wild Rice Soup >
- Cheesy Chicken and Rice Soup >
- Gluten Free Homestyle Chicken and Noodles >
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Easy Chicken and Rice Soup
Description
Easy Chicken and Rice Soup is a quick and simple gluten-free soup recipe that the entire family will love. Healthy comfort food in a bowl!
Ingredients
- 1/2 onion, finely chopped (about 1/2 cup)
- 2-3 medium-sized carrots, peeled then thinly sliced (about 1/2 cup)
- 2 cloves garlic, minced
- 1-1/2 Tablespoons extra virgin olive oil
- homemade gluten-free seasoned salt (see notes for recipe) and pepper
- 2 chicken breasts, cut into bite-sized pieces
- 64oz (8 cups) gluten-free chicken broth
- 1 cup long grain white rice
Directions
- Heat extra virgin olive oil in a large soup pot over medium heat. Add onion and carrots, season with seasoned salt and pepper, then stir to combine. Cover the pot with a lid then saute until vegetables are very tender, 5-7 minutes, stirring occasionally. Add garlic then saute without the lid on for 30 seconds.
- Turn heat up to high then add chicken broth and bring to a boil. Add rice then stir to combine. Season chicken with seasoning salt and pepper then add to the broth and stir to combine. Turn heat down to medium then simmer uncovered until rice is tender, 15-20 minutes. Remove the pot from the heat then place a lid on top and let sit for 5 minutes. Taste then add more seasoned salt and/or pepper to taste, then ladle into bowls and serve.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
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I made this for supper tonite .my husband loved this .being we were both sick and I had no taste buds .it was awesome .I made the home made spice as well .thank u
Aww, I’m so glad it helped, Tracy! Feel better soon!
Absolutely delicious! Thank you for this recipe!
So glad you loved it, Lidia, thanks for the feedback!
[…] Image credit: Iowa Girl Eats […]
I made this tonight and the rice absorbed almost all the broth. I added 1 more cup of water and 2 cups of broth. It still tastes off to me. I used homemade chicken broth from my instapot. First time I have used it in a soup, not sure if that is the problem.
Trying this tonight! I already have chicken and rice cooked and came here looking for an easy, yummy soup to use it up. :) LOVE those bibs your son has on. I keep one at home and one in my purse/diaper bag at all times!
This was really easy and really good. We are a mixed vegetarian and nonvegetarian family, so on Monday soup night I usually make two soups. It is always great when they are simple to make. Thanks for a great recipe!
You bet, Vivian! So glad the entire family could enjoy it!
I love this soup and made it for the 3rd time this weekend. I found it easier to cut the chicken into small cubes while it was still mostly frozen so that I could cut them really small. I only had medium grain rice and it still turned out great. I will be making this all winter I’m sure. Thanks!
So glad you loved it, Rebecca! Thanks for the feedback!
[…] image via Iowa Girl Eats […]
Do you know if this will work in a crackpot? It’s so hot here in CA desert & I’m looking for a ckn & rice soup I cam make in crackpot… this looks like a great recipe!
I’m sure it could, Katie! Here’s another similar option for you to try! http://iowagirleats.com/2015/10/07/crock-pot-chicken-and-wild-rice-soup/
I’m trying the original recipe on this feed in crackpot right now… fingers crossed!
I’m trying the original recipe on this feed in crackpot right now… fingers crossed!
I’ve had this cooking for about 4 hrs on high, but rice (long grain white rice) is definitely NOT ready…
Well, unfortunately, the rice exploded… not good (textural speaking)… I’ll eat it tonight but will throw the rest out; it’s all mush ?
Wow! This soup is fantastic!
Do you think it would be OK using brown rice? I’m thinking I would just have to cook it longer.
Sure! I’d have an extra cup or two of chicken broth on hand since brown rice always seems to want more liquids than white.
I really like this recipe – super easy and comforting! If I want to make it vegetarian, what alternate protein would you recommend? Or just omit the chicken? Would love to hear your thoughts!
I would omit the chicken – just did it the other night when I didn’t feel like chopping a few chicken breasts up and it was just as delicious!
about how much of your seasoning did you add? Looks delicious!
My family (including a baby and 3 year old) loved this! It was simple in the best of ways – definitely not boring, but just classic flavors that made for a great basic soup. As another reviewer said, I did double the carrots.
I actually prefer this to chicken noodle soup, and this will now be my go-to recipe for cold days, sick days, or soup-just-sounds-good days. Thanks for the great recipe!
Thank you so much for this recipe! I used leftover smoked chicken thighs and my husband said that this was the best chicken and rice soup he’s ever had!
I’m so glad to hear it – I bet those smoked thighs tasted delicious in this soup!
Going to try this soup this weekend! What gluten free chicken broth do you like?
I bounce between Costco’s Kirkland brand and my store brand (HyVee!)
This was super easy and is just delicious. I made it on the weekend and have been enjoying it for lunch at work. Thanks Kristin
Made this the day you posted it – was fighting off the last dredges of a head cold and this was perfect! Simple and delicious and the seasoning salt really does make a difference. Being GF+, it’s been a long time since I had anything resembling chicken noodle soup. Thanks!
Totally feel you, Jamie! If you’re looking to change things up, here are a few other “chicken noodly” soups you might like! http://iowagirleats.com/2015/02/25/gluten-free-homestyle-chicken-and-noodles/ and http://iowagirleats.com/2014/10/22/homemade-chicken-noodle-soup/
I am known for my chicken noodle soup. I’ve been making it for 20 + years. I’ve never found one that is as good as mine. I make my own chicken broth and I don’t honestly know a single person who hasn’t said it’s the best chicken noodle soup. I believe my homemade broth is the reason. I was skeptical when I saw this recipe, because it was just too easy. I love rice so I decided to give this a go. I used store bought chicken broth because I wanted to follow the recipe exactly as written (picture shows store bought broth). I did add some diced celery and cut the rice back to 3/4 cup and added 1/3 cup instant wild rice. I even made the seasoned salt recipe and used that as well. So celery and wild rice are the only modifications I made to this recipe. Having said that, it was very tasty and hubby said he really really liked it! I was surprised at how good it was with store bought chicken broth (I did add a little bouillon). This is an incredibly easy recipe and is really delicious. I served it with tuna salad sandwiches. Next time I will try it with my homemade chicken broth and some panini sandwiches. It’s good to know that if I don’t have the time or feel like making my own broth this is an easy go to recipe that will definitely go into my Favorite Recipe Book with Iowa Girl Eats logo pasted to it! Thank you Kristin. I only subscribe to like 3-4 food blogs for the last several years,even though I get several though sites like Yummly etc. After checking out your recipe index I now added yours. This is the 3rd recipe from your blog that I’ve tried in the past week and they were all big hits!
I’m so glad to hear it, Gywn!! Your recipe sounds incredible!
Thank you for this recipe! Tomorrow I am taking a meal to a friend who is undergoing chemo. She commented that she can really tell that healthy food gives her more energy. I was short of time and needed a quick healthy meal. I opened your blog and this jumped out at me. I threw it together tonight and will deliver it tomorrow. I love your recipes and lately whenever I try a new recipe and my hubby likes it, it’s from your blog.
I hope this boosted your friend’s spirits, Luanne. I can’t imagine what she must be going through – I am sure she is grateful for a friend like you!