Easy Chicken and Rice Soup Recipe

Yields: 6-8 servings
Prep Time: 15 minutes
Cook Time: 30-40 minutes



  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 3 carrots, chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced

Flavor Base:

  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano (or Italian seasoning)
  • 1/2 teaspoon black pepper
  • 1 bay leaf
  • Salt to taste


  • 2 boneless, skinless chicken breasts (about 1 lb total)


  • 8 cups (64 ounces) low-sodium chicken broth


  • 1 cup long-grain white rice

Garnish (optional):

  • Freshly chopped parsley


  • Prep the Vegetables: Chop the onions, carrots, and celery into bite-sized pieces. Mince the garlic.
  • Sauté the Aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery and cook, stirring occasionally, until softened (about 5-7 minutes). Stir in garlic and cook for another 30 seconds.
  • Season and Simmer: Add the thyme, oregano (or Italian seasoning), pepper, and bay leaf to the pot. Season the chicken breasts with salt on both sides, add them to the pot, and then pour in the chicken broth. Increase heat to bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through.
  • Shred the Chicken: Transfer the cooked chicken breasts to a plate or cutting board. Use two forks to shred the chicken into bite-sized pieces.
  • Cook the Rice: Add the rice to the pot with the broth and return the shredded chicken. Bring to a simmer, then reduce heat to low, cover, and cook for another 15-20 minutes or until the rice is tender.
  • Final Touches: Remove the bay leaf and adjust seasonings to taste with salt and pepper. Ladle into bowls, garnish with fresh parsley if desired, and enjoy!


  • Rotisserie Chicken: Save time by using pre-cooked rotisserie chicken. Simply shred and add it during the last few minutes of cooking the rice.
  • Flavor Variations: Explore different flavor profiles by adding additional herbs, spices, or vegetables like chopped mushrooms or spinach.
  • Storing Leftovers: This soup will keep well in the refrigerator for up to 3-4 days.


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