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Chicken Rice Soup

This chicken rice soup recipe is warm, hearty, and packed with tender chicken, vegetables, and fluffy rice in a flavorful broth. It is a comforting one-pot meal that's easy to make and perfect for busy weeknights or chilly days. This recipe is ready in about 40 minutes.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Servings: 6
Course: dinner
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 2 boneless skinless chicken breasts, cut into bite-sized pieces
  • 1 small onion diced
  • 3 garlic cloves minced
  • 2 carrots sliced
  • 2 celery stalks sliced
  • 6 cups chicken broth
  • 1 cup cooked white rice
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 bay leaf
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon fresh lemon juice optional

Method
 

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the chicken and cook for 5 to 6 minutes until lightly browned. Transfer to a plate.
  3. Add the onion, carrots, and celery to the pot. Cook for 4 to 5 minutes until softened.
  4. Stir in the garlic and cook for 30 seconds until fragrant.
  5. Pour in the chicken broth and add the thyme, parsley, salt, black pepper, and bay leaf. Bring to a boil.
  6. Return the chicken to the pot, reduce the heat to a simmer, and cook for 12 to 15 minutes until the chicken is fully cooked.
  7. Stir in the cooked rice and simmer for 3 to 5 minutes until heated through.
  8. Remove the bay leaf and stir in the fresh parsley and lemon juice, if using.
  9. Taste and adjust the seasoning as needed.
  10. Serve hot.

Notes

  • Cook the rice separately and add it to the soup at the end. This prevents it from becoming overly soft and soaking up too much broth during storage.
  • For the best flavor, use low-sodium chicken broth so you can adjust the seasoning to your taste without making the soup too salty.
  • If using rotisserie chicken, skip browning the chicken and stir the shredded meat into the soup during the last 5 minutes of cooking.
  • The soup will naturally thicken as the rice absorbs the broth. Add a splash of chicken broth when reheating to bring it back to your preferred consistency.
  • Fresh parsley and a squeeze of lemon juice added just before serving brighten the flavors without overpowering the soup.