The apple didn’t fall far from the tree in many ways when it comes to my darling children — including the fact that they all love soup as much as their Mama.
I don’t make the rules, I just cook the soup!
One of our all time favorite chicken soup recipes is Chicken and Rice Soup. This brothy, nourishing soup features fresh vegetables, tender chicken, long grain white rice, and chicken stock—and I am not exaggerating when I tell you that my children lick their bowls clean of it. It’s SO simple, yet has the most soul-satisfying taste.
The best part? Chicken and Rice Soup takes one pot, 30 minutes, and a handful of everyday ingredients to make. Cancel your current dinner plans – you’re having soup for dinner tonight!
Watch How to Make It!
What is Chicken Rice Soup Made Of?
Take a look at 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:
- Extra virgin olive oil: To saute the vegetables. Feel free to use butter instead (or add it in anyway!)
- Onion: Finely chop a yellow onion, or use a shallot if you prefer.
- Carrot: A vegetable my kids love in soups, so it had to be included in here. I often use shredded carrots as a quick and easy swap.
- Garlic: Gives this soup a craveable scent and flavor.
- Pepper and Homemade Seasoned Salt: My homemade seasoned salt is made from just 4 ingredients and adds so much flavor with nearly zero effort.
- Chicken: Diced chicken breast gives this soup protein and staying power.
- Long grain white rice: Be sure to use long grain white rice like jasmine rice or basmati rice, vs a short grain rice like arborio rice or sushi rice. You CAN use brown rice, but you’ll need to simmer it for much longer, and use more broth.
- Chicken stock: Since there are so few ingredients in this soup, I like to use chicken stock (homemade is great!) for max flavor, though chicken broth is just fine too. Feel free to use low sodium chicken broth or stock if needed.
Do You Cook the Chicken Before Adding it Into the Soup?
Nope! Simply dice up chicken breasts, season them with seasoned salt and pepper, then stir the pieces into the hot, boiling broth. The chicken will poach as the soup cooks. Diced, boneless/skinless chicken thighs could be used as well.
Alternatively, you could use pre-cooked shredded or diced chicken from a rotisserie chicken or slow cooker chicken. Stir it in at the end to warm through.
Should You Cook the Rice Before Adding it to the Soup?
The rice will cook in the hot chicken stock, soaking up all the tasty flavors as it softens. That said, if you have leftover cooked rice you want to use instead, you may do that, but know that you won’t need as much stock or broth since the cooked rice won’t soak as much of it up.
How do You Keep the Rice from Getting Mushy?
My #1 tip for ensuring your rice doesn’t get mushy in this soup is to use high quality rice. If you use minute rice, or any other type of par-boiled rice, it will turn out mushy!
I am brand loyal to Lundberg Family Farms rice products, and find their California White Jasmine Rice is the best rice for this recipe. Trust me, rice quality makes a huge difference!
How 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 onions, 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.
Step 2: Add chicken stock, rice, and chicken. Next add chicken stock or broth then turn the heat up to bring to a boil. Pour in long grain white rice then stir to combine, and then add chopped chicken breasts that have been seasoned with more seasoned salt and pepper then stir to combine.
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. At the end, I like take the pot off the heat then place a lid on top for 5 minutes or so to let the rice soften completely. Serve with Gluten Free Focaccia, and you’re set!
How to Store
This soup re-heats fabulously. Cool the soup down until it’s nearly room temperature then scoop into airtight containers and store in the refrigerator for 3-4 days. Reheat in the microwave or in a pot on the stovetop. You might need to add an extra splash of chicken stock or broth when reheating.
I find that cooked > frozen > thawed > reheated white rice doesn’t hold up so I don’t recommend freezing this soup recipe!
More Easy Soup Recipes
- 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
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Easy Chicken and Rice Soup
Description
Easy Chicken and Rice Soup is a quick and simple soup recipe that the entire family will love. Nourishing, satisfying comfort food in a bowl!
Ingredients
- 1-1/2 Tablespoons extra virgin olive oil
- 1/2 yellow onion, finely chopped (about 1/2 cup)
- 2-3 medium-sized carrots, peeled then thinly sliced (about 1/2 cup)
- 2 cloves garlic, minced
- homemade seasoned salt and pepper
- 2 chicken breasts, cut into bite-sized pieces
- 64oz (8 cups) chicken stock or 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.
- Leave a comment and star rating if you loved the recipe! Thank you for considering!
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Tracy 10.25.2016
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
Kristin 10.26.2016
Aww, I’m so glad it helped, Tracy! Feel better soon!
Lidia Nunez 10.20.2016
Absolutely delicious! Thank you for this recipe!
Kristin 10.26.2016
So glad you loved it, Lidia, thanks for the feedback!
Go-To Dinner Ideas - Mom 2.0MOM 2.0 10.05.2016
[…] Image credit:Â Iowa Girl Eats […]
Amy 10.03.2016
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.
sarah 09.29.2016
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!
vivian 09.26.2016
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!
Kristin 09.28.2016
You bet, Vivian! So glad the entire family could enjoy it!
Rebecca B. 09.26.2016
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!
Kristin 09.26.2016
So glad you loved it, Rebecca! Thanks for the feedback!
11 Healthy Comfort Food Recipes To Feel Good About 08.17.2016
[…] image via Iowa Girl Eats […]
Katie 07.04.2016
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!
Kristin 07.05.2016
I’m sure it could, Katie! Here’s another similar option for you to try! https://iowagirleats.com/2015/10/07/crock-pot-chicken-and-wild-rice-soup/
Katie 07.07.2016
I’m trying the original recipe on this feed in crackpot right now… fingers crossed!
Katie 07.07.2016
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…
Katie 07.07.2016
Well, unfortunately, the rice exploded… not good (textural speaking)… I’ll eat it tonight but will throw the rest out; it’s all mush ?
Liz 06.21.2016
Wow! This soup is fantastic!
Rebecca B. 05.25.2016
Do you think it would be OK using brown rice? I’m thinking I would just have to cook it longer.
Kristin 05.27.2016
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.
Amy R 04.18.2016
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!
Kristin 04.19.2016
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!
Tammy 04.13.2016
about how much of your seasoning did you add? Looks delicious!
Blair 04.13.2016
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!
Elizabeth Anderson 04.08.2016
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!
Kristin 04.10.2016
I’m so glad to hear it – I bet those smoked thighs tasted delicious in this soup!
Maria 04.07.2016
Going to try this soup this weekend! What gluten free chicken broth do you like?
Kristin 04.07.2016
I bounce between Costco’s Kirkland brand and my store brand (HyVee!)
Elizabeth 04.06.2016
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
Jennie 04.05.2016
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!
Kristin 04.06.2016
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/
Gwyn W. 04.05.2016
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!
Kristin 04.06.2016
I’m so glad to hear it, Gywn!! Your recipe sounds incredible!
Luanne (another Iowa girl) 04.04.2016
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.
Kristin 04.06.2016
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!