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side view shot of two bowls of chicken and rice soup.
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4.67 from 42 votes

Chicken And Rice Soup

This Chicken and Rice Soup is comforting made with everything you need in a meal. Protein, carbs, and lots of veggies! It'll leave you warm and filled up after just one bowl. It's a simple and fast meal you'll be happy to have in your repertoire for those busy weeknights.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Lunch, Soup
Cuisine: American
Keyword: chicken and rice soup
Servings: 6
Calories: 319kcal
Author: Joanna Cismaru

Equipment

Ingredients

  • 2 tablespoon olive oil
  • 1 large onion chopped
  • 3 medium carrots chopped
  • 2 stalks celery chopped
  • 3 cloves garlic minced
  • 1 pound chicken breasts boneless and skinless, cut into cubes
  • 2 bay leaves
  • 4 sprigs fresh thyme
  • 1 teaspoon salt or to taste
  • ½ teaspoon pepper or to taste
  • 1 tablespoon vegeta optional
  • 1 cup rice long grain
  • 8 cups chicken broth low sodium
  • 1 tablespoon parsley for garnish
US Customary - Metric

Instructions

  • Heat the olive oil in a large Dutch oven or soup pot. Add the onion, carrots, celery and saute for 5 minutes until softened and translucent. Add the garlic and saute for another 30 seconds until aromatic.
  • Add the chicken breasts cubes to the pot, stir and cook for another 5 to 7 minutes until the chicken is no longer pink and is cooked through.
  • Add the bay leaves, fresh thyme, salt, pepper, rice, chicken broth, stir everything together, bring to a boil over medium-high heat.
  • Reduce the heat to medium-low and continue cooking for another 25 to 30 minutes, covered, until the rice is cooked.
  • Discard the bay leaves and thyme sprigs. Taste for seasoning and adjust with salt and pepper as needed. I added a bit of vegeta which is a European seasoning that we usually add to soups for flavor, but it's totally optional. You can also use a chicken bouillon instead.
  • Garnish with parsley and serve.

Video

Notes

  1. Make sure your soup has cooled down to room temperature before storing it. You can leave it right in the pot with the lid, or transfer it to an airtight container. Leftovers will last 3-4 days in the fridge.
  2. To reheat, microwave your soup for 30 seconds at a time until heated through. You can also reheat in a pot on the stovetop over medium heat. If you've found that the rice has absorbed too much of the liquid and the soup consistency is too thick, add some more chicken broth.

Nutrition

Serving: 1serving | Calories: 319kcal | Carbohydrates: 35g | Protein: 25g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 48mg | Sodium: 605mg | Potassium: 761mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5263IU | Vitamin C: 7mg | Calcium: 52mg | Iron: 1mg