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Chicken and Rice Soup Recipe

This Chicken and Rice Soup is loaded with tender chicken, rice, and veggies in a flavorful broth. You'll make Chicken Rice Soup on repeat.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Soup
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil, or avocado oil
  • 1 large onion, dice
  • 2 large carrots, diced
  • 1 stalk celery, diced
  • 1 lb chicken breast (3 small), or chicken thighs
  • 1/3 cup long grain rice, (uncooked) such as basmati or jasmine
  • 8 cups chicken broth, or stock
  • 1 cup water
  • 1 tsp salt, adjust to taste
  • 1/2 tsp ground black pepper, adjust to taste
  • 2 bay leaves
  • 2 tbsp fresh herbs, dill, or parsley, or a combination

Method
 

  1. Preheat a dutch oven or soup pot with oil over medium heat, add in onion, carrots, and celery, and saute until lightly softened and golden, about 6-7 minutes.
  2. Add chicken, rice, bay leaves, chicken broth, water, salt, and pepper. Bring it to a boil, skimming off any foam that rises to the top. Reduce heat to medium-low and cook uncovered at a light boil for 25-30 minutes, or until rice is tender and chicken is cooked through.*
  3. Remove chicken from the soup, shred it into small pieces and add it back to the soup then remove from heat.
  4. Add herbs, season to taste if needed, and serve.

Notes

Cook time can depend on the thickness of your chicken breast. Cook until chicken is just cooked through and reaches 165˚F on an instant-read thermometer).