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A spoonful of soul-satisfying chicken and rice soup

Chicken and Rice Soup

The perfect weeknight meal that comes together in a snap. Juicy chunks of chicken, tender vegetables, and flavorful rice make the ideal combination. Savory, brothy goodness guaranteed to warm your soul and fill your belly.
Course Main, Soup
Cuisine American
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6
Calories 484kcal
Author Imma


  • 1 pound (453.5g) chicken thighs, skinless, boneless, and chopped
  • tablespoons (28ml) olive oil
  • 1 medium onion, chopped (about 1 cup)
  • 1 tablespoon (8g) garlic, minced
  • 1 stalk celery, cut into ½-inch slices (about ¾ cup)
  • 2 teaspoons (2g) fresh thyme 
  • 1-2 teaspoons (2-4g) bouillon powder
  • 1 teaspoon (2g) Italian seasoning
  • 2 teaspoons (4g) Creole seasoning
  • 1 bay leaf
  • 7-8 cups (1.5-1.9l) chicken stock, (or water) adjust to desired soup consistency
  •  1 cup (185g) long grain white rice, uncooked
  • 2 medium carrots, chopped (about 1½ cups)
  • Salt and freshly ground black pepper to taste
  • Parsley, for garnishing


  • Place chicken chunks in a large bowl, mix with salt and black pepper, and set aside.
  • Add oil to a large pot over medium heat. Then brown chicken chunks for a few minutes or until brown enough.
  • Next, add chopped onion, garlic, celery, thyme, bouillon powder, Italian seasoning, Creole seasoning, and bay leaf. 
  • Cook and stir for about 6 minutes until the vegetables are softened but not browned.
  • Pour in the chicken broth or water and bring to a boil. Add the rice and carrots, and season with salt and pepper.
  • Simmer on medium-low until the rice is tender, about 20 minutes.
  • Garnish with parsley and serve warm.


  • If you need a serious shortcut, you can pull this meal together with a rotisserie chicken, some leftover rice, and a package of frozen vegetables. This fool-proof recipe creates a delicious chicken and rice soup either way.
  • Prepping your veggies by chopping them up ahead of time is also an incredible time-saver. Then they're ready to go into a pot and let simmer.
  • Long grain, medium, short grain, jasmine, or basmati - all of these work well with this soup.
  • You can also use leftover or cooked rice and chicken.
  • If you want to go low-carb, you can omit the rice in this recipe and load up on more veggies.
  • To freeze this soup, cook it WITHOUT THE RICE all the way to the end without adding the rice. Refrigerate for 3-4 days, OR freeze it for a month or two. Then when ready to serve, add rice while reheating the soup.
  • Please keep in mind that nutritional information is a rough estimate and can vary significantly based on the products used.


Serving: 1cup | Calories: 484kcal | Carbohydrates: 48g | Protein: 23g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 82mg | Sodium: 690mg | Potassium: 666mg | Fiber: 3g | Sugar: 7g | Vitamin A: 4271IU | Vitamin C: 8mg | Calcium: 66mg | Iron: 2mg