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Home | Recipes | Chicken and Rice Soup

Chicken and Rice Soup

Published on November 24, 2023 by Stephanie Kay

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Loaded with vegetables, juicy chicken, and tender rice, this homemade chicken and rice soup is easy, healthy, and well-balanced. It’s the perfect one-pot meal for lunch or dinner on a cold day.

Pot of chicken and rice soup on a cutting board.

This healthy chicken and rice soup recipe is my go-to meal when I’m not sure what to cook. Because it’s made with pantry staples, it’s easy to whip up in a pinch and is a great way to use up leftover roasted chicken or roasted turkey to make a crowd-pleasing soup.

Although this recipe is made on the stovetop, you can also make this delicious soup in the slow cooker and add additional veggies if you like. It’s an incredibly versatile recipe and leftovers keep well in the fridge and freezer, which makes it great for meal prep.

Bowl of chicken and rice soup in a white bowl with a spoon, a side of bread, and parsley.

Why You’ll Love This Soup

  • Quick and Easy – Ready in less than 1 hour, this recipe is easy to prepare.
  • High in Protein – Filled with lean chicken breasts, this soup contains 25 grams of protein per serving.
  • Made in One Pot – This stovetop recipe requires minimal preparation and cleanup.
  • Great for Meal Prep – This chicken and rice soup is great for batch cooking. It keeps well in the fridge and double and triple batches keep well in the freezer.
Ingredients for chicken and rice soup recipe: chicken breasts, white rice, onion, garlic, celery, carrots, chicken broth, thyme, bay leaf, and salt.

Ingredients for Chicken and Rice Soup

  • Chicken – Raw boneless and skinless chicken breasts are recommended. If using frozen chicken breasts, ensure they are fully thawed before adding them to the soup. You can also use leftover cooked chicken or rotisserie chicken if preferred. See the notes section of the recipe card for instructions.
  • Rice – Long-grain white rice is recommended, such as basmati rice or jasmine rice, however, you can use long-grain brown rice or wild rice is preferred. See the notes section of the recipe card for instructions.
  • Onion and Garlic – To add flavor to the broth.
  • Carrots and Celery – To add some veggies.
  • Chicken Broth – The recipe calls for chicken broth or chicken stock, but vegetable broth can also be used.
  • Herbs – Some thyme and bay leaf to enhance the flavor of the soup and some fresh parsley to brighten the soup at the end.
  • Salt and Pepper – To season the soup.
Pot with oil, onion, carrots, and celery.
Pot with sauteed onion, carrots, and celery with garlic, thyme, and salt.

Dietary Adaptions

To Make it Gluten-Free: Use gluten-free chicken broth.

To Increase the Protein Content: Add an additional chicken breasts and an additional cup of chicken broth.

Pot with vegetables, herbs, and white rice.
Pot with vegetables, rice, herbs, and chicken broth.

Red’s Nutrition Tip

Contrary to popular belief, white rice is a healthy whole food and a good source of complex carbohydrates. In fact, the differences between brown rice and white rice are minimal, and including white rice in this soup helps to ensure it’s a balanced meal with protein, carbohydrates, and fats.

Pot with vegetables, herbs, rice, chicken broth, and raw chicken breasts.
Pot with cooked vegetables, white rice, broth, and shredded chicken.

How to Make Chicken and Rice Soup

  1. Sauté the veggies. In a large pot, warm the oil, then add onion, garlic, carrots, and celery, and sauté until tender.
  2. Add the herbs and broth. Add the salt, pepper, thyme, and bay leaf, stir to coat the vegetables, then pour in the broth and water.
  3. Add the rice and chicken. Add the rice to the pot, stir to combine, then add the raw chicken breast to the pot, submerging them in the broth, and simmer for 30 minutes until the chicken is cooked through.
  4. Shred the chicken. Once the chicken is cooked, remove it from the pot, place it on a cutting board, and shred it into bite-sized pieces.
  5. Simmer the soup. Return the shredded chicken to the soup, along with the parsley, and simmer for a final 10 minutes.
  6. Serve and enjoy!

You can find the detailed instructions in the recipe card below.

Pot of cooked chicken and rice soup.
Pot with chicken and rice soup with parsley.

Can I make it in a slow cooker?

Yes! Add all of the ingredients to a slow cooker and cook on high for 3-4 hours or on low for 5-6 hours. Once cooked, remove the chicken breasts, place them on a cutting board, shred them into bite-size pieces, and return the shredded chicken to the soup to reheat for 10 minutes before serving.

Can I make it in an Instant Pot?

Yes! Sauté the onion, garlic, carrots, and celery in an Instant Pot with olive oil before adding the herbs, salt, pepper, broth, rice, and chicken breasts. Close the lid and cook on high pressure for 5 minutes. Once cooked, remove the chicken breasts from the soup, shred them into bite-size pieces, then return them to the soup to reheat before serving.

Pot of cooked chicken rice soup with a serving spoon on a cutting board with a tea towel.

Can I use leftover chicken?

The chicken is added raw to the soup and cooks in the broth, however, you can use cooked chicken if preferred. Prepare the recipe as written and then add the shredded leftover chicken once the rice is cooked.

Can I use leftover rice?

The rice is added to the soup raw, and it cooks in the broth along with the soup, however, you can use leftover rice if you prefer. Prepare the recipe as written and then add the cooked rice at the end along with the shredded chicken.

Close up of a bowl of rice and chicken soup.

How to Add Extra Flavor to Chicken Soup

You can enhance the flavor of this chicken and rice soup with additional ingredients and seasoning. Here are some suggestions:

  • Add salt. Ensure that your soup is well seasoned and contains enough salt. The salt content will vary depending on the type of chicken broth that you use. Simply taste the finished soup and add additional salt as needed.
  • Add herbs. Use dried or fresh herbs such as thyme, oregano, basil, tarragon, dill, rosemary, and parsley to enhance the flavor of this chicken and rice soup.
  • Add spices. Use dried spices such as ground turmeric, curry powder, and red pepper flakes to deepen the flavor of chicken broth in chicken rice soup.
  • Add toppings. Add extra flavor to chicken and rice soup with garnishes such as croutons, olive oil, chili oil, lemon juice, pesto, toasted nuts, and/or seeds.
Bowl of chicken rice soup with a spoon and a side of bread.

Storage + Reheating

To Refrigerate: Allow the chicken and rice soup to cool completely and then transfer to an airtight container in the fridge for up to 5 days.

To Freeze: Transfer the cooled soup to an airtight container and freeze for up to 3 months. To make grab-and-go meals and reheating easier, you can freeze the soup in individual portion-sized containers.

To Reheat: To reheat from the fridge, place the soup in a pot on the stovetop on medium heat and warm for 5 minutes or until heated through. To reheat from frozen, thaw the soup overnight in the fridge and then place the soup in a pot on the stovetop on medium heat and warm for 5 minutes or until heated through. To reheat the soup in the microwave, place thawed soup in a microwave-safe bowl and warm for 1-2 minutes, with 30 additional 30-second increments as needed depending on the strength of your microwave.

Bowl of finished soup with chicken and rice.

More Chicken and Rice Soup Recipes:

  • Wild Rice Chicken Mushroom Soup
  • Vegetable and Wild Rice Soup
  • Lemon Chicken Orzo Soup
  • Chicken Pot Pie Soup
Print
Pot of chicken and rice soup on a cutting board.

Chicken and Rice Soup

Author: Stephanie Kay

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

  • Author: Stephanie Kay
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings
  • Category: Soup
  • Cuisine: American
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Ingredients

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 3 carrots, peeled and diced
  • 3 stalks celery, sliced
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 2 chicken breasts, boneless and skinless
  • 1 cup long-grain white rice (basmati or jasmine)
  • 4 cups chicken or vegetable broth
  • 4 cups water
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • Fresh parsley, to serve

Instructions

  1. In a large pot on medium heat, warm the olive oil. Add the diced onion, carrots, and celery and cook for 4-5 minutes until onions are translucent and vegetables are tender.
  2. Add the minced garlic, dried thyme, salt, and pepper, and stir to coat the vegetables and warm for an additional minute until fragrant.
  3. Add the rice and stir to combine with the vegetable mixture. Then pour in the broth and water and add the bay leaf.
  4. Add the raw chicken breasts to the pot, submerging them in the broth, reduce the heat to a simmer, cover with a lid, and allow to cook for 30 minutes, stirring occasionally.
  5. After 30 minutes, remove the chicken breasts from the pot and place them on a cutting board. Using two forks, shred them into small bite-size pieces.
  6. Return the shredded chicken to the pot and simmer the soup, covered, for a final 5 minutes. If you find the soup too thick, simply add some extra broth or water until it reaches the consistency of your choice.
  7. Once cooked, season the chicken and rice soup with additional salt and pepper to taste, and serve with a sprinkle of fresh parsley.

Notes

To Use Leftover Chicken: Instead of adding the raw chicken breasts in step #4, simmer the soup for 20 minutes or until the rice is tender. Shred the chicken as per step #5 and then add 4 cups of shredded cooked chicken as per instructions in step #6.

To Use Leftover Rice: Instead of adding 1 cup of raw rice in step #3, add 3 cups of cooked rice along with the chicken in step #6.

To Use Long-Grain Brown Rice or Wild Rice: Prepare the soup as per instruction up until step #1, add the brown or wild rice as instructed in step #2, and cook it for 20 minutes before adding the raw chicken as in step #4. Then continue cooking soup as instructed.

To Use Fresh Thyme: Swap the dried thyme for 1 tablespoon of fresh thyme.

To Make it in a Slow Cooker: Add all of the ingredients to a slow cooker and cook it on high for 3-4 hours or on low for 5-6 hours. Once cooked, remove the chicken breasts from the soup and place them on a cutting board. Shred the soup into bite-size pieces and return them to the soup for an additional 10 minutes before serving. Taste and adjust seasoning as needed.

To Make it in an Instant Pot: Select the Instant Pot sauté setting, add the olive oil, onion, garlic, carrots, and celery, and cook, stirring constantly, for 1 minute. Add the thyme, salt, and pepper and stir to combine. Pour in the chicken, and add the bay leaf, raw rice, and raw chicken breasts. Lock the lid, close the pressure release valve, and pressure cook on High pressure for 5 minutes (the timer will count down once pressure is reached, which takes roughly 15 minutes). When done, press Cancel and use the quick-release method to release the pressure. Remove the chicken breasts from the soup, shred them into bite-size pieces, and then return them to the soup to reheat for 5 minutes. Taste and adjust seasoning as needed.

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    Comments

    1. Lina Mason says

      November 29, 2018 at 9:34 am

      I love one pot meals! Thanks for this one!

      Reply
      • Stephanie Kay says

        November 29, 2018 at 11:31 am

        My pleasure, hope you enjoy it!

        Reply
    2. Margaret says

      July 22, 2019 at 4:17 pm

      Do you simmer the chicken uncovered? Thanks for the recipe!

      Reply
      • Stephanie Kay says

        July 23, 2019 at 8:18 am

        I tend to cover it, but it honestly won’t make a huge difference in the end. And my pleasure, hope you enjoy it!

        Reply
    3. Melanie says

      September 9, 2019 at 3:40 pm

      I’ve never made a soup before (novice cook) but had some thighs I needed to cook. I found this recipe and so happy I did. It’s so easy and si delicious. Im so happy the ingredients used are ones almost everyone will have. Thank you so much!

      Reply
      • Stephanie Kay says

        September 10, 2019 at 9:20 am

        Ah, thank YOU so much! I’m so happy that you enjoyed it Melanie and thank you so much for sharing!

        Reply
    4. Jackie C. says

      October 2, 2019 at 1:46 am

      Yes!! Finally an easy peasy chicken soup 🙂 Instead of rice I did quinoa and I added silverbeet and turmeric. YUM! Thanks for sharing!

      Reply
      • Stephanie Kay says

        October 2, 2019 at 6:35 am

        My pleasure! Hope you enjoy it 🙂

        Reply
    5. Michaela West says

      December 6, 2019 at 1:05 pm

      can this be converted for the Instant pot?

      Reply
      • Stephanie Kay says

        December 7, 2019 at 9:48 am

        That is a great question! I’ve never done so myself, but I don’t see why not.

        Reply
    6. Nikki says

      January 25, 2020 at 10:41 pm

      Do you use chicken broth or vegetable broth when making yours? I can’t decide which to try.

      Reply
      • Stephanie Kay says

        January 26, 2020 at 9:56 am

        I use chicken, I find it gives more flavour!

        Reply
    7. Emily says

      April 15, 2020 at 2:16 pm

      Is rice added cooked or uncooked?

      Reply
      • Stephanie Kay says

        April 15, 2020 at 3:19 pm

        The rice is to be added raw / uncooked!

        Reply
    8. Connie says

      June 20, 2020 at 7:21 pm

      Would brown rice do?

      Reply
      • Stephanie Kay says

        June 21, 2020 at 7:34 am

        Yes, but you would need to extend the cooking time. Likely to 40 minutes until the rice is tender, but refer to the package direction for exact cooking instructions.

        Reply
    9. Argia Charles says

      August 29, 2020 at 6:04 pm

      Absolutely excellent recipe. Saves me time and dishes! Perfect for Fall/Winter.

      Reply
    10. Anonymous says

      November 15, 2020 at 7:47 am

      So simple to make but delicious

      Reply
    11. Sandra says

      November 15, 2020 at 8:27 am

      I really appreciate your recipes and advice… this soup recipe is perfect for the weather and a soothing addition for the “times” we are immersed in , in 2020 and beyond. Sharing this with granddaughters will be a good thing.?

      Reply
    12. Rhona Luck says

      November 15, 2020 at 9:26 am

      I like all Stephanie’s soup recipes and try them all. Excellent.

      Reply
    13. Lori Wiggins says

      November 15, 2020 at 12:02 pm

      Great soup easy to make and delicious

      Reply
    14. Ann Marie says

      November 15, 2020 at 2:11 pm

      Delicious. The best time of year for a new soup recipe. I made mine will leftover cooked chicken breast, that worked too

      Reply
    15. Linda Stewart says

      November 15, 2020 at 2:46 pm

      Simple to make and tastes great. I love to make this on Sunday’s for my lunches during the week.

      Reply
    16. Jim Fritz says

      November 15, 2020 at 5:16 pm

      There are many Chicken Soup recipes out there, but I always come back to yours. It’s easy and also looks the best of any I’ve tried. Great taste with all the right ingredients in the right proportions.

      Reply
    17. Katie says

      November 30, 2020 at 6:21 pm

      Hi, if adding precooked chicken, like rotisserie, when would you add the chicken? At step 5, for the 10 minutes or would you still add it at the beginning?

      Reply
      • Stephanie Kay says

        December 1, 2020 at 8:32 am

        Absolutely! Yes, just add the cooked chicken at step 5 to reheat it gently.

        Reply
    18. Cathy Benoit says

      March 21, 2021 at 3:11 pm

      Delicious

      Reply
    19. Tammy says

      March 21, 2021 at 5:19 pm

      Simply delicious and freezes well!

      Reply
    20. Allyson says

      August 23, 2021 at 2:57 am

      Solid, easy to prepare recipe. The liquid was just the right amount to not make it too watery. Tasty!

      Reply
    21. Christine Dubois says

      December 4, 2021 at 11:35 am

      Such a simple recipe but so delicious. Tastes so comforting and healthy. I added wild rice and it was lovely.

      Reply
    22. Anonymous says

      February 1, 2022 at 9:46 pm

      It was delicious because we are sick I added more garlic ?
      Thank you

      Reply
    23. Nancy Thoben says

      December 13, 2022 at 2:22 pm

      Making this recipe for a second time. It is a healthy, hearty soup. I first ran across it when I discovered I had an egg allergy and could no longer eat chicken noodle soup. Love it! Thank you!

      Reply
    24. Karla Mak says

      March 7, 2023 at 12:52 pm

      Love this recipe. Easy and delicious!! Thank you!!

      Reply
      • Stephanie Kay says

        March 7, 2023 at 1:15 pm

        I’m happy you liked it, thank you so much for sharing! 🙂

        Reply
    25. Bea says

      November 29, 2023 at 12:54 pm

      Can you add other vegetables as well(potatoes, squash, corn)?

      Reply
      • Stephanie Kay says

        November 30, 2023 at 5:37 am

        Yes, absolutely! You can add other veggies, you’ll just add more broth to ensure the soup is not to thick and everything cooks evenly.

        Reply
    26. Margaret says

      January 2, 2024 at 4:21 pm

      So delicious and easy. I keep my freezer stocked with a ready supply of single portions. Really hits the spot on cold winter nights. Thank you!

      Reply
    27. Barb says

      January 2, 2024 at 5:26 pm

      Easy soup and so tasty! I used wild rice. I also didn’t have enough thyme so I used Herbs d’Provance, and also added some tarragon. My chicken was frozen so it took an extra 30 minutes of simmering it before it would break apart to cook. The extra time was great with wild rice which also takes longer. I ended up needing more liquid. I’ll make it again!! Thank you!

      Reply
    28. JEAN M WILLIAMS says

      January 3, 2024 at 2:07 pm

      Excellent soup – family loved it. This is a keeper.

      Reply
    29. Trish says

      January 20, 2024 at 8:27 am

      Loved this! It was easy to make and perfect to bring to work and throw in the microwave. Nice and hearty, healthy and yummy!!

      Reply
    30. Sheena says

      September 27, 2024 at 4:39 pm

      Is the serving size one cup? My son is a type 1 diabetic so I need to count the carbs. Looks great either way.

      Reply
      • Stephanie Kay says

        September 28, 2024 at 12:56 am

        The nutrition data is based on 4 servings, the serving size itself would need be measured as the size of ingredients (onion, carrots, celery, etc) vary. That said, the portion size can be any size needed.

        Reply
    31. Catherine H says

      November 6, 2024 at 2:41 am

      Simple and as easy to make as Stephanie claims. This is a staple in my house. Delicious and an easy way to pack some protein into my diet

      Reply
      • Stephanie Kay says

        November 7, 2024 at 7:03 am

        Thank you so much for sharing, Catherine. 🙂

        Reply
    32. Shirlann says

      February 2, 2025 at 11:10 am

      I had leftover rotisserie chicken in the fridge when this recipe popped up in my email. It’s delicious, quick and filling. I used Lundberg wild rice blend.
      Definitely one of my top soups to make again.

      Reply
      • Stephanie Kay says

        February 3, 2025 at 2:34 am

        Thank you for sharing your swaps and additions! I’m happy you enjoyed it. 🙂

        Reply
    Stephanie Kay Nutrition

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