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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!

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.