Nothing beats a warm, comforting bowl of soup, especially when it’s packed with wholesome ingredients and ready in no time. This Easy Chicken & Rice Soup Recipe is exactly what you need when you’re craving something nourishing without the fuss. I love how it combines tender chicken, fresh veggies, and satisfying rice for a meal that feels like a cozy hug on a chilly day.
When I first tried this recipe, I was amazed at how the simple ingredients come together so beautifully. It’s perfect for busy weeknights or when you want something healthy and filling. Plus, you’ll find that making a big batch means you have tasty leftovers that taste even better the next day!
Why You’ll Love This Recipe
- Simple Ingredients: Uses everyday pantry staples that come together quickly and easily.
- Hearty & Nourishing: Loaded with protein, veggies, and rice for a well-rounded, satisfying meal.
- Flexible Serving Options: Customize with your favorite garnishes and grains for something new every time.
- Great for Leftovers: Makes enough to store and enjoy throughout the week, saving time and effort.
Ingredients You’ll Need
Each ingredient plays its part in creating a deeply flavorful and comforting Easy Chicken & Rice Soup Recipe. You’ll want fresh veggies and good quality chicken stock to bring out the best in this dish.
- Extra-virgin olive oil: A good quality oil adds a subtle richness when sautéing the veggies.
- Yellow or white onion: Adds sweetness and depth to the soup base; diced for even cooking.
- Carrots: Sliced into coins, they bring natural sweetness and texture.
- Celery stalks: Thinly sliced for a nice crunch and aromatic flavor.
- Garlic cloves: Minced for an extra punch of flavor that blends beautifully here.
- Zucchini: Chopped, it softens in the broth adding subtle freshness.
- Bone-in skin-on chicken breasts: Using bone-in adds more flavor to your broth, and skin adds richness.
- Fresh thyme or oregano: Herbs bring an earthy aroma that brightens the soup.
- Chicken stock: The flavorful liquid base that ties all ingredients together.
- Kosher salt & freshly ground black pepper: To season and bring out all the flavors.
- Cooked rice (or grain of choice): Adds body and makes the soup filling – leftover grains work wonderfully here.
- Sliced avocado: Creamy and fresh topping that adds a lovely contrast.
- Fresh cilantro: For a burst of herbal brightness.
- Sliced jalapeno (optional): Adds heat if you want some kick.
- Lime wedges: A squeeze of lime lifts and balances all the flavors.
Variations
I love making this Easy Chicken & Rice Soup Recipe my own depending on what’s in season or what I have on hand. Feel free to swap out veggies or grains as you like—this recipe is a great canvas for your creativity!
- Vegetable swaps: Tried this with chopped kale or spinach stirred in during the last few minutes for extra greens—adds a nice color and nutrition boost.
- Grains & pasta: Sometimes I use farro or quinoa instead of rice, and even tiny pasta shapes work well if you want a different texture.
- Spice it up: Adding smoked paprika or a dash of cayenne can bring a smoky warmth if you want to mix up the flavor profile.
- Vegetarian version: Omitting the chicken and using vegetable broth with beans and extra mushrooms makes a satisfying meatless option.
How to Make Easy Chicken & Rice Soup Recipe
Step 1: Sauté the Veggies
Start by heating the olive oil in a large soup pot over medium-high heat. Toss in the diced onion, sliced carrots, celery, minced garlic, and chopped zucchini. Sauté these until everything is tender and the onions turn translucent—about 10 minutes. This step builds the foundation of flavor, so don’t rush it! Stir frequently to prevent burning, and you’ll notice the kitchen start to smell amazing.
Step 2: Add Chicken and Herbs, Then the Broth
Place the bone-in skin-on chicken breasts right on top of the veggies, then add your fresh thyme or oregano sprigs. Pour in the chicken stock—if the chicken isn’t fully covered, just add a cup or so of water. Season with salt and pepper. The chicken simmering in the broth will soak up all those wonderful flavors while tenderizing gently.
Step 3: Simmer Low and Slow
Turn your stove up to high to bring the soup to a simmer. You’ll probably see some foam or scum rise to the top—use a spoon to skim this off for a clearer broth. Then reduce the heat to low and let it gently simmer for about 1½ hours. This slow cooking is what makes the chicken juicy and the broth rich. Try not to lift the lid too often to keep the heat consistent.
Step 4: Shred the Chicken and Finish
Carefully remove the chicken breasts from the pot and let them cool just enough to handle. Shred the meat into bite-sized pieces, discarding the skin and bones. Return the shredded chicken back to the soup and warm through for a few minutes. Give it a taste, and add more salt or pepper if needed—this is the moment to adjust and perfect the flavor.
Step 5: Serve With Your Favorite Toppings
To serve, spoon a generous scoop of cooked rice into each bowl (leftovers work perfectly here) and ladle the soup on top. Add creamy sliced avocado, fresh cilantro, and sliced jalapenos if you like some heat. Don’t forget a generous squeeze of lime—that little zing really brightens the whole bowl. Dig in and enjoy!
Pro Tips for Making Easy Chicken & Rice Soup Recipe
- Use Bone-In Chicken: I learned that using bone-in skin-on breasts gives the broth amazing depth; skin helps make it silky and rich.
- Don’t Skip the Skimming: Removing foam keeps the broth clean and avoids any bitter aftertaste, which can surprise newbies.
- Cook Rice Separately: I prefer cooking the rice on the side so the grains stay fluffy and don’t turn mushy in the soup.
- Adjust Seasoning at the End: Salt and pepper can concentrate during simmering, so wait until the end to get the seasoning just right.
How to Serve Easy Chicken & Rice Soup Recipe
Garnishes
My go-to garnishes are sliced avocado, fresh cilantro, and lime wedges because they add freshness and creaminess that balance the warm, rich broth beautifully. If you love a bit of heat, thin slices of jalapeno are fantastic too, but they’re entirely optional depending on your spice tolerance.
Side Dishes
Since the soup itself is hearty, I often serve it with a crisp green salad or simple garlic bread for dipping. Grilled cheese sandwiches also pair wonderfully for a comforting meal your whole family will love.
Creative Ways to Present
For special occasions, I like to set up a “soup bar” with small bowls of garnishes so everyone can personalize their soup—avocado, jalapeno, fresh herbs, lime wedges, even a drizzle of chili oil if you’re feeling adventurous. It makes dinner feel festive and interactive!
Make Ahead and Storage
Storing Leftovers
I store leftovers in airtight containers in the fridge for up to 3 days. Because I keep the rice separate when possible, the soup stays fresh and doesn’t get thick or stodgy. It’s perfect for quick lunches or easy dinners later in the week.
Freezing
This Easy Chicken & Rice Soup Recipe freezes really well, though I recommend freezing the soup and cooked rice separately for the best texture. When thawed, it tastes just as comforting as the day you made it—ideal for busy days when you want homemade warmth in minutes.
Reheating
I reheat the soup gently on the stove over medium-low heat, adding a splash of broth or water if it looks thick. Adding the rice last ensures it doesn’t turn mushy. A quick squeeze of lime and fresh garnish right before serving freshens it right up.
FAQs
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Can I use boneless chicken instead of bone-in for this soup?
Yes, you can use boneless chicken breasts or thighs if you prefer, but bone-in chicken adds extra flavor to the broth and results in a richer soup. If using boneless, keep an eye on cooking times so the chicken stays tender and doesn’t dry out.
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What kind of rice is best for this chicken soup?
Long-grain white rice is a classic choice because it cooks quickly and stays fluffy. However, brown rice, jasmine, or basmati also work well—just adjust cooking times accordingly. I usually cook rice separately to keep it from getting mushy in the soup.
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Can I make this soup in a slow cooker?
Absolutely! Start by sautéing the veggies on the stove for flavor, then transfer to your slow cooker with the chicken, herbs, and stock. Cook on low for 6-8 hours. Just shred the chicken before serving and add cooked rice at the end to prevent overcooking.
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Is this recipe healthy?
Yes, it’s packed with lean protein, fresh vegetables, and wholesome grains. It’s low in fat if you skim the skin and use moderate oil. Plus, the homemade broth is nutrient-rich—perfect for a balanced meal.
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How long can I store the soup in the fridge?
The soup will last up to 3 days refrigerated in an airtight container. Keep the cooked rice separate to maintain the best texture and stir it in just before serving.
Final Thoughts
This Easy Chicken & Rice Soup Recipe has become one of my all-time favorites because it blends simplicity, flavor, and comfort in one big pot. Whether you’re new to cooking or just want a dependable go-to, this soup never disappoints. Give it a try—you’ll love the way it warms you up from the inside out, and your family will be asking for seconds before you know it!
Print
Easy Chicken & Rice Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 2 hours
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Easy Chicken & Rice Soup is a comforting, hearty dish perfect for chilly days or anytime you need a nourishing meal. Packed with tender chicken, fresh vegetables, and a flavorful broth, it’s simple to prepare and can be customized with your favorite grains and toppings like avocado, cilantro, and jalapeno for a fresh twist.
Ingredients
Main Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 yellow or white onion, diced
- 6 carrots, sliced into coins
- 6 celery stalks, thinly sliced
- 8 cloves garlic, minced
- 1 zucchini, chopped
- 2 bone-in skin-on chicken breasts
- a few sprigs fresh thyme or oregano
- 2 quarts chicken stock
- 1 teaspoon kosher salt
- Freshly ground black pepper, to taste
For Serving
- Cooked rice (or any other grain such as farro or quinoa)
- Sliced avocado
- Fresh cilantro
- Sliced jalapeno (optional, omit if you prefer no heat)
- Lime wedges
Instructions
- Sauté Vegetables: In a large soup pot, warm the olive oil over medium-high heat. Add the diced onion, sliced carrots, sliced celery, minced garlic, and chopped zucchini. Sauté these vegetables for about 10 minutes until they start to soften and develop flavor.
- Add Chicken and Herbs: Place the bone-in, skin-on chicken breasts into the pot along with a few sprigs of fresh thyme or oregano. This adds an aromatic layer to the soup.
- Pour in Stock and Season: Pour in the 2 quarts of chicken stock, adding a cup of water if needed to ensure the chicken is fully submerged. Season the broth with kosher salt and freshly ground black pepper according to your taste.
- Simmer Soup: Increase the heat to high and bring the soup to a gentle simmer. Skim off any foam that rises to the surface to keep the broth clear. Once simmering, reduce the heat to low and cook uncovered for 1 1/2 hours to fully develop the flavors and tenderize the chicken.
- Shred Chicken: Remove the chicken breasts from the soup and discard the skin and bones. Shred the meat into bite-sized pieces and return it to the pot. Heat the soup through and adjust seasoning with additional salt if necessary.
- Serve: Spoon a serving of cooked rice or your chosen grain into individual bowls. Ladle the hot chicken soup over the grains and garnish with sliced avocado, fresh cilantro, jalapeno slices if desired, and lime wedges to brighten the flavors.
Notes
- You can substitute farro or quinoa for rice to add variety or use leftover grains to save time.
- For added heat, keep jalapeno slices as a topping, or exclude for a milder soup.
- Bone-in chicken breasts enhance the broth’s depth of flavor, but you can use boneless if preferred; adjust cooking time accordingly.
- If fresh herbs are unavailable, dried thyme or oregano can be used—use about one-third the amount of fresh herbs.
- Leftover soup refrigerates well for up to 3 days and freezes for up to 3 months.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups soup with rice and toppings)
- Calories: 320
- Sugar: 6g
- Sodium: 680mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg
