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.
Pin this now to find it later
Pin ItHow to Make Chicken and Rice Soup
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.
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! https://iowagirleats.com/2015/02/25/gluten-free-homestyle-chicken-and-noodles/ and https://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!
I can’t believe how big Lincoln is. He is such a doll.
I am going to make this soup tomorrow. Thanks for sharing.
Carol emailed me about your surgery. We will be thinking about you tomorrow and add our prayers to those of so many others. Keep up your good spirits.Love,Janet & Michael
This was really good! I added celery because I love celery in soup but otherwise, spot on!
I just made this soup tonight. It was so easy to make and it is delicious! Thank you for a fantastic recipe!
You bet, Jessica, I’m so glad you liked the soup!
This was DELICIOUS! It made about six servings. Definitely a keeper. Thank you!
ps – I love carrots in soup, so doubled the carrots and next time would triple them. I used four carrots total (1 cup after chopped)
I’m so glad you loved it! Sometimes I double the carrots too because Lincoln loves them so much. :)
This looks yummy!
This soup looks absolutely delicious! It looks so healthy! It doesn’t matter it is April as a good soup is always good for your stomach compared to all the fried stuff we eat! Keep those soup recipes coming :-)