Chicken & Rice Soup

Chicken and Rice Soup

5 from 1 reviews

This chicken and rice soup recipe is made with chicken breasts, however, you could make it with chicken thighs just as easily. You could also swap the white rice for wild or brown rice, but you will need to increase the cooking time a little.




  1. In a large pot on medium heat, warm olive oil. Add onion, carrots, celery, and garlic and cook for 4-5 minutes until onions are translucent and vegetables are tender.
  2. Add salt, pepper, and thyme, and stir to coat the vegetables. Pour in broth and water, add rice and bay leaf, and stir to combine.
  3. Submerge raw chicken breasts/thighs in the broth, reduce the heat to a simmer, and allow to cook for 30 minutes. Skim off any excess foam that produces on the top of the soup once cooked.
  4. After 30 minutes, remove the chicken from the pot and place it on a cutting board. Using two forks, shred the chicken into small bite-size pieces.
  5. Return the shredded chicken to the pot and simmer the soup for an additional 10 minutes. If you find the soup too thick, simply add some extra broth or water until it reaches the consistency of your choice.
  6. Once cooked, season the chicken and rice soup with additional salt and pepper to taste, and serve with a sprinkle of fresh parsley.


Keywords: chicken breast, chicken thighs, chicken broth, white rice, vegetables, easy, homemade, healthy

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