A delicious and hearty Chicken Rice Soup made with a short list of simple ingredients. This filling soup is made entirely in one pot and is loaded with tender chicken and rice, encompassed in a rich homemade broth.
With just one pot to clean and dinner ready in under an hour, this homemade chicken rice soup is an obvious dinner option. Loaded with tender shredded chicken and rice, this soup hits all the right notes. Minimal prep and cook time, with big flavor, the perfect soup.
Why Make This Chicken Rice Soup
- Quick & Easy To Make
- One Pot Meal
- Hearty & Delicious
- Can Be Made In Advance
I’m all about soups that leave you feeling satisfied! This chicken rice soup is everything you need for a well balanced meal; protein, carbs, and veggies! When you have hungry mouths to feed but you’re crunched for time, this type of recipe is my go-to.
Ingredient Notes
- Olive Oil – Substitute sunflower, safflower or avocado oil.
- Mirepoix – Chopped onion, I prefer white or yellow in this soup, chopped celery, and peeled and chopped carrots.
- Italian Seasoning – You can use my Italian Seasoning recipe, or what you have on hand.
- Bay Leaf – Essential for soup!
- Chicken Broth – I always opt for low sodium. You can make your own chicken broth using my recipe!
- Chicken – Chicken breast or chicken thighs both work.
- Rice – I chose to use white rice, feel free to use your preference. See “FAQs & Expert Tips” for more info.
How To Make Chicken Rice Soup
- Cook Mirepoix: In a large soup pot or Dutch Oven, heat the olive oil over medium-high heat. Add the onion, celery and carrots and cook for 5 minutes or until the onion becomes translucent.
- Add Ingredients: Add the remaining ingredients to the pot and bring to a boil over medium-high heat.
- Cook: Reduce the heat to a simmer, cover and cook for 30 minutes, stirring occasionally, until rice and chicken are cooked through.
- Finish & Serve: Remove the chicken from the pot and shred with 2 forks. Add the chicken back to the pot and stir. Serve warm.
FAQs & Expert Tips
FAQs
Both chicken breast and chicken thighs will work for this recipe! If you want to leave the chicken out completely, you are more than welcome to add in additional veggies or tofu to replace it.
I find that the best rice to use in soups are long grain white rice such as basmati or jasmine rice. You can also use brown rice or wild rice, but just keep in mind that they take longer to cook and may require more liquid.
If you want to amp up this soup even more by adding some extra veggies or spices, some great options would be: corn, peas, green beans, broccoli/cauliflower, kale/spinach, lemon, chopped chilies or freshly grated Parmesan to serve.
This soup is perfect to make ahead of time! One thing I do recommend is if you’re making a batch ahead of time, I suggest leaving the rice out until you reheat and cook it fresh in the soup. This way the texture of the rice won’t be compromised and fall apart after reheating. Scroll down to “freezing/make ahead” section for full instructions.
Tips
- Pair this soup with a crusty bread to soak up all that delicious broth! I love serving this with a side of buttered bread. Just delicious!
- Feel free to play around with different ingredients and spices to make this soup your own.
- Always let soup fully cool before storing.
Storing
Make sure your soup has cooled down to room temperature before storing it. You can leave it right in the pot with the lid, or transfer it to an airtight container. Leftovers will last 3-4 days in the fridge.
Reheating
To reheat, microwave your soup for 30 seconds at a time until heated through. You can also reheat in a pot on the stovetop over medium heat. If you’ve found that the rice has absorbed too much of the liquid and the soup consistency is too thick, add some more chicken broth or water.
Freezing/Make Ahead
Whether you have leftovers or you’d like to make this soup for future meals, this soup is a great option. You can freeze this soup right in the pot you made it in, or transfer it to an airtight container. Make sure your soup has cooled down fully before putting it in the freezer. It will last for 3 months in the freezer.
If you’re making a batch ahead of time, I suggest leaving the rice out until you reheat and cook it fresh in the soup. This way the texture of the rice won’t be compromised and fall apart after reheating.
Reheat the soup either in the microwave, stirring often, or straight into a pot on the stovetop.
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Chicken Rice Soup
Equipment
Ingredients
- 2 tablespoon olive oil
- 1 medium onion chopped
- 2 stalks celery chopped
- 2 medium carrots peeled and chopped
- 2 teaspoon Italian seasoning
- 1 bay leaf
- 1 teaspoon salt or to taste
- ½ teaspoon pepper ground
- 8 cups chicken broth low sodium
- 1 pound chicken breast or chicken thighs
- 1 cup white rice
Instructions
- Cook Mirepoix: In a large soup pot or Dutch Oven, heat the olive oil over medium-high heat. Add the onion, celery and carrots and cook for 5 minutes or until the onion becomes translucent.
- Add Ingredients: Add the remaining ingredients to the pot and bring to a boil over medium-high heat.
- Cook: Reduce the heat to a simmer, cover and cook for 30 minutes, stirring occasionally, until rice and chicken are cooked through.
- Finish & Serve: Remove the chicken from the pot and shred with 2 forks. Add the chicken back to the pot and stir. Serve warm.
Tips & Notes:
- Pair this soup with a crusty bread to soak up all that delicious broth! I love serving this with a side of buttered bread. Just delicious!
- Feel free to play around with different ingredients and spices to make this soup your own.
- Make sure your soup has cooled down to room temperature before storing it. You can leave it right in the pot with the lid, or transfer it to an airtight container. Leftovers will last 3-4 days in the fridge.
This is delicious and very easy to make!