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 seasoned salt and pepper
- 2 chicken breasts, cut into bite-sized pieces
- 64oz (8 cups) gluten free chicken stock
- 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.
I made this and my whole family loved it but I guess my pot was not heavy enough since when I added the onion and carrots and turned down the heat and put the lid on, I burned some of the union and had to fish it all out, clean the pan and proceed. Nevertheless, the final result was marvelous. Question: Do you have nutrition information on this recipe?
This was seriously so good. My husband doesn’t love soup… this recipe he says was a keeper!!
Thanks for saving my soup life lol!
My pleasure!! So glad it was a hit, Crystal!!
Can I use stock cubes instead of chicken broth ???????
Sure! In the end you just need the amount of liquid specified in this recipe.
I’m making this soup today…
This was a wonderful jumping off point for me!! I am a trucker that cooks on her rig using a multi cooker. So I followed the basic outline of this recipe but had to make some substitutions because I am on a truck with limited time and a small fridge/ freezer (7 cu ft). I try to make as much ahead of time as possible and then use minimally processed foods to make my meals. My modifications were to use roasted chicken breasts I’d prepared and frozen, one cup of a packaged organic brown rice/quinoa mix, frozen California mix, 1/2 an onion, 32 ounces of a low sodium organic chicken bone broth, sea salt, fresh black pepper and garlic powder. I’d sautéed California mix in my multi cooker last night that had been seasoned with a no salt creole seasoning mix I make. So those went into my pot along with most of the carrots & cauliflower from the frozen California mix.
I tried to stay as close to the essence of your recipe as I could using the limited ingredients I keep on my truck.
I LOVED THIS!!! Next time I’m home I will stock the ingredients required for this. The next time I may add a small amount of ground thyme or thyme leaves. But since I have to get my veggies in at each meal I will probably continue with the Cali mix or other frozen veggie mix.
I know this wasn’t strictly your recipe but it is definitely an inspiration for a healthy meal that’s a much better option than truck stop food.
Oh! I served with cheese toast made in my air fryer using a slice of whole grain seeded bread.
I don’t eat gluten free or low carb but manage my carbs since I am prediabetic. It was very easy to modify your recipe and others on your website to meet my unique cooking situation and health needs.
Thanks so much for the work you put into your website.
I STILL RATE THIS A FIVE!!
Jo
Sounds delicious, Jo!! And I love how you’ve shown this recipe can truly be prepared anywhere!!
This is my favorite soup, I make it so frequently for meal prep! It’s so simple and delicious, plus I always have the ingredients on hand!
Also I noticed in the comments that several folks had asked how much of your seasoning did you add to your soup but no replies were given?
Thanks for your prompt response.
Katherine
Salt is added to taste, Katherine. :)
I made this delicious chicken and rice soup on Wednesday and made another pot today. Delicious! Easy! I’ll be using this many more times.
I’m so glad you loved it, Fran! Thank you so much for your feedback and recipe rating!
Can i use Mahatma Basmati rice and can it be cooked in the stock along with the chicken?
That should work, and yes you would cook it as per the recipe instructions.
Great soup! My husband really enjoyed it and I felt a lot better serving this over the salty can version.
Yes I can relate! So glad you guys enjoyed this recipe, Tracy!
(The reason for adding the spinach and celery was to amp up the nutrients. My son and his fiance just came down with covid and can’t taste or smell so I needed a tempting, healthy comfort food. It worked!! Thank you because there has been so little I can do for them except drop off food on the porch! Black Bean Soup is next, then Phad Thai. So excited! BTW my other son lives in Iowa so am turning him on to your website as well. Way too much info? Yes I’ll stop but thanks for helping me help my kids?)
Added 5oz bag of baby spinach and 2 stalks of minced celery. The response by all who tried it,
“best soup I’ve ever had!” This will be made over and over at our house. Thanks for a great recipe!
So thrilled to hear it, Sarah!! I’ll have to try those additions!
I love this recipe so much I have made it 3 weeks in a row. It also helped my parents while they were recovering from COVID, so thank you! I’m curious how much is in 1 serving?
I’m so glad to hear the soup is helping your parents, Marie, and I hope they recover quickly and completely! ❤️ I don’t calculate nutritional information for my recipes so the serving sizes are my recommendation for how much each recipe will serve. That said, for this recipe I estimate 1-1/2 – 2 cups to be considered a serving. :)
This was so easy to make and is delish! It will be my go to chicken and rice soup forever! Thanks for sharing this wonderful recipe.
I would love to make this soup, looks yummy. May I add potatoes! If so when and how many? Family thanks you.
This was super easy and super fast!! Tastes wonderful and makes plenty for leftovers. You know soup is always better the second day!!
I am about to make this with a sheet pan dinner’s worth of roasted chicken thighs, carrots, celery, and potatoes. I’m may leave out the potatoes for the rice (good idea?). The future will tell. I love your site. ?
Delicious! My kids loved it!
Loved this soup !! My toddler approved!! How long is this soup good for in the fridge ?
Two or three days!
Thanks! This is super easy and delicious!
This is by far the best chicken soup we’ve eaten; can’t believe how easy it was and THAT I MADE IT!!! I used rotisserie chicken, added a half cup of frozen peas and a couple handfuls of fresh spinach. Also, can’t eat onions so didn’t use, but didn’t miss those, at all. My kids will be home for the holidays and plan to make this for them! Great, easy, quick ❤️❤️❤️