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Chicken and Rice Soup

Hearty, nutritious, and flavor-packed Chicken and Rice Soup is loaded with veggies and can be prepared in one pot!
Course Dinner, lunch, Main Course, Soup
Cuisine American
Keyword Chicken and Rice Soup
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 -6 servings
Calories 181kcal


  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 1 cup (~140g) EACH: diced yellow onion, diced carrot, diced celery (1 onion, 3 celery stalks, 2-3 large carrots)
  • 1 tablespoon finely minced garlic (~2-3 cloves)
  • 1 teaspoon EACH: Italian seasoning, chicken bouillon powder
  • 1/2 teaspoon EACH: dried thyme, dried basil, dried oregano, dried parsley
  • 1/4 teaspoon EACH: fine sea salt, freshly cracked pepper
  • 2 containers (32 oz.; 907g EACH) chicken stock (or chicken broth)
  • 1 bay leaf
  • 1 cup (177g) rice (I use basmati rice)
  • 2 and 1/2 cups (265g) prepared rotisserie chicken, chopped or shredded
  • 1 cup (130g) frozen peas
  • Optional: 3 tablespoons finely minced fresh parsley, 3-4 sprigs fresh thyme, Parmesan cheese


  • VEGGIES: In a large pot over medium heat, melt 1 tablespoon of the butter and add 1 tablespoon olive oil. Add the diced onion, carrots, celery, and garlic and sauté, stirring occasionally, 7-9 minutes or until veggies are crisp tender. Veggies shouldn't be browning; reduce the heat if they are.
  • CHICKEN: Meanwhile, pull the chicken from the bones and shred or chop into bite-sized pieces.
  • SEASONINGS: Add the seasonings to the veggies: Italian seasoning, chicken bouillon powder, dried thyme, dried basil, dried oregano, dried parsley, salt and pepper. (Season to taste with salt and pepper; I add 1/4 teaspoon each but adjust depending on saltiness of broth and bouillon powder). Stir seasonings for 30 seconds.
  • RICE: Pour in the two containers of chicken broth and add in the bay leaf. Bring soup to a boil. Once boiling, stir in the rice and return to a boil. Cover pan, reduce the heat to low (soup should be simmering), and cook for 10-15 minutes or until rice is tender.
  • FINISHING: Once rice is tender, stir in chicken and peas to warm through, 2-3 more minutes. Season to taste with any additional salt and pepper if needed. Top with minced, fresh parsley (I add 3 tablespoons) fresh thyme and Parmesan cheese to individual bowls, if desired.
  • STORAGE: Best enjoyed the same day it is made or the rice tends to bloat. (See Note 1)


Note 1: This soup is best eaten the same day it’s made. When stored, the rice continues to absorb liquid, so it bloats, and becomes overly soft (it also continues to take on the broth making the soup turn into a thick stew). If you aren’t planning on enjoying this soup the same day it’s made, I recommend either cooking the rice separately or halving the recipe. 
Note 2: To cook the rice separately: reduce the broth to 1 carton of chicken broth and follow the directions below for cooking basmati rice:
  • Measure the rice and rinse it in a fine-mesh sieve until the water runs clear.
  • Place that rice in a bowl and cover it with water to soak for about 5-10 minutes.
  • While the rice is soaking, fill a large pot with water and bring to a boil.
  • Once the water is at a rolling boil, drain the rice and add it to the pot.
  • Cook without reducing the heat, for 5 minutes (taste and test to make sure it is tender) and then drain and fluff with a fork.
  • Simply add a few spoonfuls of cooked rice into individual soup bowls.


Serving: 6servings | Calories: 181kcal | Carbohydrates: 23.3g | Protein: 7.1g | Fat: 6.7g | Cholesterol: 10.5mg | Sodium: 311mg | Fiber: 2.3g | Sugar: 6.3g