Easy Chicken and Rice Soup

This homemade chicken and rice soup is healthy, fast, and the ultimate comfort food on a chilly evening.

Update: This recipe was originally published in 2022 and has been republished with all new photos.

This classic soup is easy to make and perfectly cozy. It’s loaded with the simple flavors of tender chicken and vegetables. Plus it contains brown rice so it’s hearty enough to satisfy. No fancy ingredients. Just good food that tastes oh so yummy.

I love to make this on weeknights because it’s fast. That’s when I really need a quick one-pot meal and a good soup will get my family fed with very little effort. But it’s such a delicious recipe that it’s also a crowd pleaser worthy of whipping up when entertaining too.

Craving more chicken soup recipes? Try my Low Carb Chicken and Cauliflower Rice Soup, 30 Minute Low Carb Lemon Chicken Soup, Salsa Verde Chicken Soup, Slow Cooker Chicken Fajita Soup, or Instant Pot Chicken and Vegetable Soup.

Easy Chicken and Rice Soup Ingredients

• Olive or avocado oil: A little bit of oil helps us sauté the onion and celery until tender. I recommend extra virgin olive oil or avocado oil but you can use any oil you’re comfortable cooking with.
• Onion: White or yellow onion both work well.
• Celery: Celery is considered an aromatic along with onion and garlic, meaning it adds aroma and flavor to dishes. The taste of the celery itself won’t stand out, but it works with the other aromatics to add extra flavor that is especially appreciated in soups and stews.
• Minced garlic: You can mince your own garlic or use a jarred variety.
• Chicken stock or broth: Both chicken stock and chicken broth can be used in this chili. Stock is typically made by simmering chicken bones for hours along with carrots, celery, and onion. Broth is made by simmering the whole chicken instead of only the bones. You can sub vegetable stock if that’s what you have on hand.
• Chicken breasts or thighs (boneless): We’re using boneless skinless chicken breasts (if you prefer white meat) or boneless skinless chicken thighs (if you prefer dark meat) in this soup. It’s a lean protein that flavors the soup base as it simmers. To save cook time you can also purchase store-bought rotisserie chicken or leftover chicken. These are great options to make your life even easier! Just add the cooked shredded chicken at the end of cooking.
• Carrots: We’re slicing the carrots into circles so you get some in every bite.
• Brown rice: I recommend brown rice in this soup. White rice cooks faster than brown rice so if using white rice you’ll want to add it to the pot later.
• Lemon juice: A little lemon juice adds some brightness to the broth. You can add more lemon if you want the flavor to be more pronounced.
• Simple seasonings and herbs: We are using a few dried spices and herbs to add so much flavor. These include dried thyme, dried oregano, salt, and black pepper.

How to Make Easy Chicken and Rice Soup

To make this soup you’ll first sauté the onion and celery until tender. (I like to do this in a large soup pot so that I can incorporate the other ingredients later and not dirty another dish.) Then add the garlic so its golden in color. Finally, add the remaining ingredients and simmer until the rice and chicken are cooked through.

Shred or chop the finished chicken before stirring it back into the soup.

Ladle into bowls for individual portions to serve. Top with fresh parsley or fresh thyme if want a really pretty presentation. Your guests might also enjoy crusty bread for dipping!

Can You Use a Different Rice?

White rice cooks faster than brown rice so if using white rice you’ll want to add it to the pot later. Follow the instructions as written until you add the chicken breasts, carrots, lemon juice, and seasonings. Don’t add the white rice here. Let those things cook for 10 to 15 minutes. Then stir in the white rice. Continue cooking for 15 to 20 minutes.

If you’re wanting to use cauliflower rice I recommend trying my Chicken and Cauliflower Rice Soup.

Should the Chicken Be Cooked Before Adding to the Soup?

We’re adding raw chicken to this soup so that it adds even more flavor to your chicken stock (or broth) as it cooks.

Can You Use Leftover Chicken or Store-Bought Rotisserie Chicken?

Yes. I recommend cooking the chicken in the soup because it flavors the broth, but sometimes you just want to use what you have on hand already. If that’s cooked chicken then go for it! Since it’s already cooked you can wait to add it to the soup in the last 10 minutes of the cooking time.

How to Store Leftovers

Want to enjoy this hearty soup the next day or later in the week? Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop on low to medium heat until warmed through. You can also reheat in the microwave after thawing.

This soup also freezes, thaws, and reheats beautifully. Store in a freezer safe container like a freezer bag. After thawing add it to a pot on the stove over low to medium-low heat, stirring frequently, or reheat in the microwave. Feel free to double this recipe so you have plenty to freeze.

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