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.
Made this for dinner tonight and it was delicious! I added celery but, besides that, followed the recipe exactly. It was the perfect comfort food for a cold day.
So glad you loved it, Rachael!
Thank you for this recipe. I needed a gluten free soup recipe for a friend whose husband is dying of cancer. I’m sure it will give them comfort as they eat it. It’s very soothing n so good.
I’m so sorry to hear about your friend and her husband, Janet – I hope this soup brings them some comfort.
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!
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!
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! https://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!