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Chicken and rice soup

Chicken and Rice Soup

Chicken and Rice soup - heart-warming soup with bits of chicken pieces, celery, carrots and rice simmered in a savory delicious chicken broth. Perfect for chilly or sick days. Taste like home in a bowl!
Course Main, Soup
Cuisine American
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 5
Calories 372kcal
Author Imma


  • 1 pound (453.59 g) skinless , boneless chicken thigh , chopped
  • tablespoons (28 ml) extra-virgin olive oil
  • 1 medium onion , chopped (about 1 cup)
  • 1 tablespoon (8 g) minced garlic 
  • 1 celery stick , cut into 1/2-inch-thick slices (about 3/4 cup)
  • 2 teaspoons (2 g) fresh thyme 
  • 1-2 teaspoons (2-4 g) bouillon powder
  • 1 teaspoon (2 g) Italian seasoning
  • 2 teaspoons (4 g) Creole seasoning
  • 1 bay leaf
  • 7-8 cups (1.6- 1.9 L) chicken stock or water  adjust to desired soup consistency
  •  1 cup (185 g) long grain uncooked white rice
  • 2 medium carrots , chopped (about 1 1/2 cups of chopped carrots)
  • salt and freshly ground black pepper to taste
  • parsley for garnishing


  • Place  chicken chunks  in a large bowl, then  mix with salt, black pepper and set aside.
  • Add oil to a  large pot over medium heat. Then brown chicken chunks for about 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 a boil. Add in the rice, carrot and season with salt,  and pepper.
  • Cook on medium-low until the rice is tender, about 20 minutes.
  • Garnish with parsley and  serve warm.


  1. Long grain, medium, short grain, jasmine or basmati - all of these works well with this soup.
  2. You can also use leftover or cooked rice and chicken.
  3. If you want to go low-carb, you can just omit the rice in this recipe and load up on more veggies.
  4. To freeze this soup, you have to cook it WITHOUT THE RICE. Cook it all the way to the end without adding the rice. Refrigerate the soup for up to 3 days OR freeze it up to 1 month. Then when ready to serve, add the rice while reheating the soup.
  5. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.


Serving: 1cup | Calories: 372kcal | Carbohydrates: 40g | Protein: 28g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 86mg | Sodium: 305mg | Potassium: 675mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4469IU | Vitamin C: 5mg | Calcium: 57mg | Iron: 2mg