Chicken and Rice Soup Recipe

4.88 from 8 votes

This Chicken and Rice Soup Recipe is loaded with tender chicken, rice, veggies, and a flavorful broth that makes the whole thing so good.

Prep Time15

Cook Time30

Total Time45

Course: Dinner, Lunch, Soup

Cuisine: American

Keyword: Chicken and Rice Soup, Chicken and Rice Soup Recipe

Servings: servings

Author: Chelsea Lords

Cost: $12.63

Equipment

Large pot

Ingredients

1 tablespoon unsalted butter
1 tablespoon olive oil
1 cup diced yellow onion
1 cup diced carrot
1 cup diced celery
1 tablespoon finely minced garlic
1 teaspoon Italian seasoning
1 teaspoon chicken bouillon powder
1/2 teaspoon each: dried thyme dried basil, dried oregano, dried parsley
Salt and pepper I add 1/4 tsp each
2 (32-ounce) containers chicken stock or broth (I like Swanson)
1 bay leaf dried or fresh
1 cup rice I like basmati here
2-1/2 cups shredded rotisserie chicken
1 cup frozen peas

Optional, but recommended, toppings & serving suggestions

3 tablespoons finely chopped fresh parsley
4 sprigs fresh thyme (pull the leaves from the sprigs)
Parmesan cheese
1 large lemon cut into wedges
Crusty buttered bread for dunking

US - Metric

Instructions

In a large pot over medium heat, melt butter and add olive oil. Add the diced onion, carrots, and celery and sauté, stirring occasionally, 7–9 minutes or until veggies are crisp tender. Veggies shouldn’t be browning; reduce heat if they are.
Meanwhile, pull the chicken from the bones and shred or coarsely chop into bite-size pieces.
Add garlic, Italian seasoning, chicken bouillon powder, dried thyme, dried basil, dried oregano, dried parsley, salt, and pepper to the vegetables. Stir seasonings for 30 seconds.
Pour in chicken stock or broth and add bay leaf. Bring soup to a boil. Stir in rice and return to a boil. Cover pot with a lid, reduce heat to low so the soup is simmering, and cook for 10–15 minutes or until rice is tender.
Once the rice is tender, stir in the chicken and peas and cook for 2–3 minutes, or until warmed through. Season to taste with salt and pepper. Top individual bowls with fresh parsley, thyme, a squeeze of lemon, and Parmesan, if desired. Serve with crusty, toasted, buttered bread for dunking. Yum!

Video

Notes

Note 1: Cooking Rice Separately: Reduce the broth to 1 carton and cook the basmati rice separately:

Rinse the rice in a fine-mesh sieve until the water runs clear.
Bring a large pot of water to a boil.
Once boiling, generously salt the water and add the rice.
Boil uncovered for about 10 minutes, or until tender.
Drain well and fluff with a fork.
Add a few spoonfuls of cooked rice to each bowl, then ladle the soup over top.

Using Uncooked Chicken Instead of Rotisserie: Cook the chicken before starting the veggies. Use 2 boneless, skinless chicken breasts, about 1 pound total, and slice each horizontally into 2 fillets. Pound to an even thickness, then season both sides with salt and pepper. Cook in 2 tablespoons hot olive oil for 3–4 minutes per side, or until the chicken reaches 165°F. Rest under foil for 5 minutes, then slice, dice, or shred. Don’t wipe out the pot. Those browned bits add lots of flavor to the soup!

Storage: Rice keeps soaking up the broth as it sits, so this soup is best enjoyed soon after making it. For leftovers, I like to use a wire skimmer to scoop the rice and other solids out of the broth, then store the two separately. Reheat and combine when ready to eat. If you plan to freeze the soup, cook and store the rice separately since it gets too soft after freezing and thawing.

Nutrition