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.
Video
I made this soup last week and it was delicious. I did use thin egg noodles instead of rice though. I was not feeling well with a head cold and lots of coughing. All I wanted was chicken soup. I did add 2 squirts of Kitchen Accomplice, reduced sodium chicken broth concentrate to the broth. It is gluten free, non gmo, all natural and adds more flavor. Will definitely make again. Thanks for the recipe.
I have made this with long grain rice and with a mixture of long grain and wild rice blend, both were excellent! I precooked the wild rice blend for 15 minutes and then finished it all together for another 20 minutes, the wild rice blend gave it a little more body.
Awesome recipe!! I did how ever modify it a bit and added some celery to it. I’m a firefighter and weight lifter and eat very clean! Was excited when I came across this recipe!! I made a double batch and jarred the left overs. Works great for when you want a good soup but don’t have the time to make a full batch.!!!
Can this m
Be made in the crockpot?
Hi Alicia! White rice has a tendency to turn to much in the crock pot, so I’d keep this on the stovetop!
Delicious, my teenagers and poch loved it.
Does anyone have any info on what a serving size might be and what the calories, macros might come out to? Thanks in advance!
How much of the seasoned salt do you use?
This soup was perfect for our busy Monday ! I made it yesterday morning and we heated it up for dinner. Everybody had seconds, my 12 year old son did ask that I add more chicken next time !
I have been having some health issues, and having to eat a fairly bland diet…I searched today for a go to chicken & rice recipe, and certainly found it here!!! Thanks so much, love the article, and the soup was fantastic, so easy, had everything in my pantry…absolutely ❤️ it, and so did the hubby❣️
I’m so sorry to hear about your healthy issues, Debi, and am thrilled the soup satisfied!!
Even though it’s the middle of summer for me soup season is year round in my house – I love soup and I prefer homemade soup when I have the time to make it – and your recipe is a quick one and my all time favourite soup…
Can you tell me approximately how many cups of soup this makes? I need to make 5 gallons (80 cups) of soup for an event! ?
It probably makes 10-12 cups!
I love this soup and have made it several times. I have found to cut the chicken in a small pieces like you show it your pictures, it helps to cut the chicken while it is still partially frozen. I had a hard time cutting the raw chicken in such small pieces.
Being from Iowa also we eat soup all year around! I’ve been looking for a recipe like this for a long time! So glad I found it on Pinterest ! Go Hawkeyes
Can you use cooked chicken and rice in the recipie if so is the time still the same?
Made a very close version of this recipe, except I cooked and shredded the chicken before adding it. Thank you this turned out great!!! Oh I added chopped kale as well.
I’m so glad you linked to this in your year-end “best of” round-up because I forgot that I had pinned it when you originally posted it! It turned out great! Simple comfort food that is not boring. I doubled the carrots, added about 1/4 c chopped celery, and used Lowry’s seasoned salt. Thanks for another good one!
Can I use brown rice instead?
Sure! You’ll probably need to add more broth to account for the longer cooking time.
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!
[…] easy chicken and rice soup recipe from Iowa Girl Eats looks pretty simple to throw together and is such a good choice if you need a gluten-free recipe […]
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.