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!

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 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!
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.
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.
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.
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.
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.
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!
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.
Chicken and Rice Soup
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
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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.
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Pour in chicken broth and add remaining seasonings including parsley, thyme, basil, salt, pepper and a bay leaf. Bring to a boil.
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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.
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:
- Green Chili Chicken Soup
- Rotisserie Chicken Gnocchi Soup
- Creamy Chicken Orzo Soup
- Chicken Alfredo Tortellini Soup
- Lemon Quinoa Chicken Soup
WANT EVEN MORE EASY AND DELICIOUS SOUP RECIPES?
Just made this tonight! My family and I loved it !!
That is great news! Always great to have another easy meal to add to the rotation. 🙂