Easy Chicken and Rice Soup Recipes

This soup is the warm, slightly smug hug your weeknight deserves: tender chicken, forgiving rice, and broth that makes everyone forget the person who microwaved plastic last night. It’s simple, pantry-friendly, and resilient—like me after two kids and a blender explosion. Try it because it actually tastes like effort without requiring you to Google “how long is an hour” mid-recipe.

Once, my husband decided to “help” by shredding the chicken while balancing a toddler on his hip and a bowl of rice at his feet. Result: chicken confetti, rice on the ceiling, and a very sincere apology to the ceiling fan. I dropped a wooden spoon into the soup while stirring, which would have been fine except I immediately tasted wood. We all survived and now call this the Ceiling Fan Soup. Also, yes, this pan is too small. No, I won’t wash fewer dishes.

Time-Saving Hacks

– Use rotisserie chicken when you’re bruised from life and need dinner stat. No judgment—only high fives.
– Cook rice ahead and refrigerate. Add at the end so you don’t turn the whole pot into mushy regrets.
– One-pot method? Yes. It feels slightly wrong because you can’t wash one pan and still find another spoon, but it’s glorious.
– Frozen mixed veggies in lieu of chopping. Less pride, more speed.
– Buy low-sodium broth so you can season it like an adult—plus you’ll avoid toddler salt riots.

Serving Ideas

– Serve with crusty bread if you’re trying to look like you have your life together. Tear it and pretend you meant to be rustic.
– Top with chopped herbs (parsley, cilantro) for a “chef” moment—worth the Instagram.
– A squeeze of lemon is the personality upgrade your bowl needs.
– Serve with wine if the kids drove you nuts. No one will argue.
– Keep it simple: bowl, spoon, sit down. Repeat.

What to Serve It With

– Simple tossed salad (because someone needs to pretend we eat greens).
– Garlic toast for dipping if you like living dangerously.
– Pickles or kimchi if you enjoy dramatic flavor contrast.
– Plain crackers for the person who eats soup like it’s an emotional safety blanket.

✔Tips & Mistakes

Don’t panic: if the rice swells like it’s trying to escape, add more broth and call it rustic.
Pro tip: salt as you go—tastes change as the soup reduces, and you don’t want bland regrets.
Don’t do this: throw uncooked rice into hot broth and walk away unless you enjoy savoring a pot of rice porridge.
If your chicken is floppy and sad, even shredded it will be fine. Overcooked veggies? Blend one cup for body. I’ve made a career out of saving things with ladles.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Keeps 3–4 days in an airtight container. Rice will keep absorbing flavor—good and bad—so reheat gently with a splash of water or broth.
– Freeze in portions for future you. Defrost in the fridge overnight and reheat slowly so the rice doesn’t turn into mushy memories.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Make it lemony and Mediterranean: thyme, oregano, lemon zest, and maybe some feta crumbles.
– Comfort upgrade: stir in a spoonful of butter or cream at the end because calories are friends sometimes.
– Make it gluten-free by using tamari and double-checking broth labels.
– Want it spicy? Add chili flakes, sriracha, or the leftover hot sauce from that questionable takeout.

Frequently Asked Questions

Easy Chicken and Rice Soup Recipes

A comforting and hearty chicken and rice soup perfect for chilly days.

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Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1 lb boneless, skinless chicken breasts cut into bite-sized pieces
• ▢ 0.5 cup white rice rinsed
• ▢ 4 cups chicken broth
• ▢ 1 cup carrots diced
• ▢ 1 cup celery diced
• ▢ 1 teaspoon garlic minced
• ▢ 2 tablespoons olive oil
• ▢ 1 teaspoon thyme dried

Instructions

Preparation Steps

• In a large pot, heat olive oil over medium heat. Add the chicken and cook until browned.
• Add the garlic, carrots, and celery, cooking for an additional 5 minutes until softened.
• Pour in the chicken broth and bring to a boil. Stir in the rice and thyme.
• Reduce heat, cover, and simmer for 30 minutes or until the rice is tender.

Notes

This soup can be made ahead of time and frozen for later use.