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Chicken and Rice Soup with Rotisserie Chicken

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Chicken and rice soup is so quick and easy to make using leftover or rotisserie chicken! This healthy soup recipe is comfort food at its finest and a delicious way to warm you up. Perfect for cold winter days or when feeling under the weather. The whole family will love this one-pot meal!

This chicken and rice soup is sure to be a new family favorite! So easy to make and full of flavor. Serve it up with your favorite bread, biscuit or cornbread recipe for a delicious meal the whole family will love!

Soup season is here! I’m a sucker for easy meals and so I love having various soups in regular dinner rotation like this 7 can taco soup with ranch dressing mix. They are great one-pot meals that are flexible on serving time and also taste amazing for leftovers, sometimes even better the second day. This Chicken and Rice Soup recipe is fairly simple but still packed with flavor. Serve it with your favorite bread, biscuit or cornbread recipe for a delicious meal the whole family will enjoy!

Chicken Rice Soup is an easy one-pot meal that will warm you up! This simple soup recipe uses leftover or rotisserie chicken, making it a super simple meal.

Chicken & Rice Soup Ingredients

To make this easy chicken rice soup, you’ll need the following simple ingredients:

  • shredded chicken: I used rotisserie chicken shredded into bite sized pieces but leftover chicken can also be used.
  • chicken broth: Make your own broth from a rotisserie chicken or you can save time and purchase chicken broth or chicken stock.
  • rice: I recommend a long grain white rice. For my personal preferences, the best rice is jasmine rice for this soup. I used raw rice.
  • celery: Just a few celery ribs will do.
  • carrots: I used traditional carrots but you can use baby carrots in a pinch.
  • onion: One medium yellow onion or white onion. Onions add so much flavor to soup!
  • oil: Used for sauteing your fresh vegetables.
  • garlic: Two to three cloves works well for my family but you can add more if you prefer. Either fresh minced garlic, refrigerated minced garlic or even frozen garlic can be used. If you need to use garlic powder, then 1/4 teaspoon is equivalent to one garlic clove.
  • bay leaf: I love the added flavor bay leaves provide in soups but if you don’t have any available, you can skip it.
  • fresh or dried parsley: I love using fresh herbs when possible. I had fresh parsley on hand so I used that for this recipe. You can substitute dried parsley for fresh parsley in a 1/3 ratio.
  • fresh or dried basil: Fresh basil is amazing but dried basil will work as well.
  • fresh or dried thyme: No thyme available? (Ha!) You can substitute fresh or dried oregano and will hardly notice the difference.
  • salt and pepper to taste: I like to use sea salt and freshly ground pepper.

Be sure to remove the bay leaf with a slotted spoon before serving. If you have extra bay leaves, try this bay leaf tea recipe!

Chicken Soup Ingredients including chicken broth, rice, shredded chicken, carrots, onion and celery.

How to Make Chicken and Rice Soup

To prepare this chicken and rice soup, you’ll want to begin by chopping your vegetables. This includes dicing your onion and celery and then peeling and slicing your carrots. Be sure to cut your carrots evenly so they are all finished cooking at the same time.

Sliced carrots on a cutting board with a knife

Heat your oil over medium high heat on the stove top in a dutch over or stock pot. Add onions, celery and carrots. Cook until onion is translucent, approximately 4 minutes. Add in minced garlic and cook another 30 seconds.

Sauteing onions, carrots and celery for soup

Pour in 8 cups of broth and add remaining seasonings including parsley, thyme, basil, salt, pepper and a bay leaf. Bring to a boil in your large soup pot.

Chicken Soup simmering on the stove

Add rice and shredded chicken pieces. Reduce heat. Simmer 15 minutes, stirring occasionally until rice is tender. Serve immediately. Store leftovers in the refrigerator for 3-4 days in an airtight container.

This Chicken Rice Soup Recipe is so easy and delicious! This meal is extra simple when you use leftover chicken or rotisserie chicken!

I love that this chicken soup with rice uses rotisserie chicken like in this hearty Chicken Enchilada Soup, which is one of my all-time favorite soup recipes. (Seriously, it is a must-try!) It is so simple to make soup with rotisserie chicken, even in this creamy wild rice soup . No chicken? No problem! Try this slow cooker ratatouille loaded with fresh vegetables for yet another way to warm you up on chilly days.

It is also perfect for anyone avoiding gluten. My husband has a gluten sensitivity so this is a great alternative to traditional chicken soup with pasta. If you need another gluten-free option, try this Mediterranean lentil soup recipe.

Freeze Chicken Soup

Can you freeze chicken soup? Absolutely! Cool the soup completely then transfer into a freezer bag (make sure it is sealed completely, then lay flat) or add to a freezer friendly container. Can be frozen for up to 2 to 3 months. To thaw, place the soup in the refrigerator overnight or submerge in lukewarm water. Alternatively, you can heat the frozen soup on the stove over medium heat.

This Rice and Chicken Soup is so easy to make using rotisserie chicken!

Frozen Rotisserie Chicken

Can you use frozen leftover chicken? Why yes you can! If you find yourself with leftover cooked chicken, including rotisserie chicken, you can freeze it to use in soups like this one! For this recipe, measure out 3 cups of shredded chicken, add to a labeled freezer bag and freeze.  Follow the same instructions and add the frozen chicken in at the stated time in the recipe, no need to defrost first. You still have juicy chicken! I’ve made several soups with fresh rotisserie chicken and frozen and they were equally amazing. This is a great way to save leftovers to use anytime you feel like having homemade soup!

This chicken soup with rice recipe is so quick and easy to make using leftover or rotisserie chicken! Loaded with flavor, this soup is a delicious way to warm you up. Perfect for cold winter days or when feeling under the weather!

Cooked Rice in Chicken Rice Soup

Can cooked rice be used in this soup? Sure! Simply omit the uncooked rice and add 3 cups of cooked rice during the last few minutes of cooking to warm it up.

This chicken and rice soup is sure to be a new family favorite! So easy to make and full of flavor. Serve it up with your favorite bread, biscuit or cornbread recipe for a delicious meal the whole family will love!
5 from 3 votes
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Chicken and Rice Soup

This chicken and rice soup is sure to be a new family favorite! So easy to make and full of flavor. Serve it up with your favorite bread, biscuit or cornbread recipe for a delicious meal the whole family will love!
Course Main Dish
Keyword chicken soup, dinner recipe, easy dinner recipes, easy meals, one pot meal, rice, rotisserie chicken, soup, soup recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6
Calories 278 kcal
Author Emilie

Ingredients

  • 3 cups shredded rotisserie chicken or leftover pre-cooked chicken
  • 8 cups chicken broth
  • 1 cup long grain white rice *(or 3 cups cooked rice)
  • 1 medium onion diced
  • 3 ribs celery diced
  • 3 medium carrots peeled and sliced
  • 1 tablespoon olive oil
  • 2 to 3 cloves minced garlic (or 1/2 teaspoon garlic powder)
  • 2 tablespoons fresh parsley, finely chopped ( or 1 1/2 teaspoons dried parsley)
  • 1/2 teaspoon dried thyme (or oregano)
  • 1/2 teaspoon dried basil
  • 1 bay leaf
  • 1 teaspoon sea salt or to taste
  • 1/4 teaspoon freshly ground pepper

Instructions

  1. In a large stock pot or dutch oven,heat oil over medium high heat. Add onions, celery and carrots. Cook until onion is translucent, approximately 4 minutes. Add in minced garlic and cook another 30 seconds.
  2. Pour in chicken broth and add remaining seasonings including parsley, thyme, basil, salt, pepper and a bay leaf. Bring to a boil.
  3. Add shredded chicken and rice. Reduce heat. Simmer 15 minutes, stirring occasionally until rice is tender. Remove bay leaf before serving.

Recipe Video

Recipe Notes

*Cooked rice can be used. Simply omit the uncooked rice and add 3 cups of cooked rice during the last few minutes of cooking to warm it up. 

How to Freeze: Cool soup completely and transfer to a freezer safe container for up to 2 to 3 months. To thaw, place in the refrigerator overnight, submerge the container in lukewarm water until thawed, or heat on the stove over medium.

Nutrition Facts
Chicken and Rice Soup
Amount per Serving
Calories
278
% Daily Value*
Fat
 
6
g
9
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
0.03
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
3
g
Cholesterol
 
69
mg
23
%
Sodium
 
1815
mg
79
%
Potassium
 
442
mg
13
%
Carbohydrates
 
31
g
10
%
Fiber
 
2
g
8
%
Sugar
 
4
g
4
%
Protein
 
25
g
50
%
Vitamin A
 
5241
IU
105
%
Vitamin C
 
5
mg
6
%
Calcium
 
52
mg
5
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Warm up on a cool day with this Chicken and Rice Soup! Comfort food at its finest, this chicken soup recipe is so easy to make using rotisserie chicken!

More Rotisserie Chicken Recipes

Rotisserie chicken is an easy way to prepare soup, including this chicken & rice soup, in no time! Here are some more soups with rotisserie chicken:

Beef taco soup recipe that is a delicious and easy one pot meal! Top with your favorite taco toppings.

WANT EVEN MORE EASY AND DELICIOUS SOUP RECIPES?

2 Comments

5 from 3 votes (2 ratings without comment)

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