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close-up of easy chicken and rice soup in a white bowl on a modern kitchen counter
Taha Ayad

Easy Chicken and Rice Soup

A comforting, one-pot homemade soup made with tender chicken, fluffy rice, and colorful vegetables simmered in a flavorful broth — perfect for cozy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Soup
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken breast or thighs
  • 1 tablespoon olive oil
  • ¾ cup long-grain white rice uncooked
  • 1 medium yellow onion diced
  • 2 carrots peeled and sliced
  • 2 celery stalks chopped
  • 3 cloves garlic minced
  • 6 cups low-sodium chicken broth
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons chopped fresh parsley or dill

Method
 

  1. 1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook until soft and fragrant, about 5 minutes. Stir in garlic and thyme.
  2. 2. Pour in chicken broth, then add raw chicken and rice. Toss in bay leaf and bring to a simmer. Lower heat, cover, and cook for 20 minutes until rice is tender and chicken is cooked through.
  3. 3. Remove chicken from the pot, shred with two forks, and return to the soup. Stir to combine and continue simmering for a few minutes.
  4. 4. Add lemon juice, parsley or dill, and adjust seasoning with salt and pepper.
  5. 5. Serve hot with crusty bread or a side salad.

Notes

For meal prep, freeze the soup base without rice and add freshly cooked rice when reheating.
Use leftover rotisserie chicken to cut down cooking time.
Add extra veggies like spinach, peas, or corn for more flavor and color.
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