Quite a few years ago I shared a tutorial on how I make rich, golden, nourishing chicken broth. So I thought I might be overdue for the next step, turning that liquid gold chicken stock into Easy Chicken and Rice Soup! 
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A white bowl of Easy Chicken and Rice Soup on a wooden table with three slices of bread


Easy Chicken and Rice Soup (or is it a stew?)

Honestly, I wasn’t sure if I should call this recipe a soup or a stew. It’s so rich, thick, warm, tasty it literally could be either. It’s also a big bowl of health! Lot’s of vegetables, nutritious chicken stock and chunks protein rich chicken. Perfection! But how do I keep it easy? I offer you options to use store bought stock and rotisserie chicken, that’s how! To make this easy soup, we start with a classic mirepoix, which is a fancy French word for chopped carrots, celery and onion sautéed in olive oil. Then we add herbs, broth, and rice, cooking until rice is soft. Last, we add shredded chicken and voila! (another fancy French word) You have a nourishing soup in about 35-40 minutes, depending on how efficient your prep skills are!

Chicken and rice soup with vegetables in bowl and bread from above with bread and parsley on wood table


The Stock – Homemade or Store Bought:

The base of this nutritious soup is traditional chicken stock. You can keep it easy by using store bought (I highly recommend Kettle and Fire) or make your own on the cooktop or Instant Pot! It’s totally up to you, either way this soup will be delicious. If you have never made chicken broth before, it’s actually pretty fun. So if you’re looking to expand your cooking horizons, I highly recommend giving it a go.


Chicken Broth from The Organic Kitchen


The Chicken:

If I have it on hand, I definitely opt for leftover roasted chicken in this soup. But when I don’t have it on hand I will use some organic rotisserie chicken from the market instead. Again, either way it’s a win!

Want to double it up? Why not!

When it comes to cooking soups, my thinking is that if you are going to do it, go big! This recipe makes eight one cup servings, you could definitely double it as long as you have room in the fridge or freezer to store it. Personally I love freezing soups for future “quick meals in a pinch!’


Love Soup? Here’s More Recipes!

Try my Albondigas Soup, or my Asian Chicken and Sweet Potato Noodle Soup, or Five Minute Eggs Drop Soup!


The Recipe: Easy Chicken and Rice Soup

You will need: a stock pot and a good knife (affiliate links)

5 from 5 votes
Easy Chicken and Rice Soup
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins

A delicious homemade Chicken and Rice Soup made in about 30 minutes!

Course: Main Course, Soup
Cuisine: American
Keyword: Chicken and rice soup, Chicken soup
Servings: 8 one cup servings
Note: This recipe serves 8. You could easily double it depending on your needs. I recommend making a big batch and eating it for several meals over the coming days and/OR freezing it for a future last minute meal! 
  • 3 tablespoon s extra virgin olive oil
  • 1 small yellow onion, peeled and chopped (about 1 cup)
  • 1 1/2 cups carrots, peeled and sliced 1/8' thick (about 6 med carrots)
  • 1 cup celery, sliced (about 3-4 stalks)
  • 2-3 garlic cloves, peeled and minced
  • 6 sprigs fresh thyme, leaves stripped from stems (to do this, simply hold the top of the stem with one hand and use the thumb and index finger of your other hand to pinch and slide down the stem)
  • 8 cups good quality chicken broth (2-32 ounce boxes)
  • 3/4 cup white basmati or jasmine rice
  • 2 cups shredded rotisserie chicken (or leftover roasted chicken)
  • Sea salt and freshly ground pepper to taste (always finish soup and taste before adding seasonings, the quality of the broth will definitely impact how much you need)
  • 1/8 teaspoon cayenne pepper (or less if you prefer)
  • 2 tablespoon s fresh chopped parsley or greens of your choice (for garnish, optional)
  1. Prep all veggies and herbs

  2. Add olive oil to large stock pot on medium heat. Add prepared onions, carrots, celery, garlic and thyme leaves. Cook, stirring frequently for 6-8 minutes or until veggies just begin to soften. While veggies cook, shred chicken and measure out rice.

  3. Add broth, bring to a boil. When broth is boiling add rice and shredded chicken, lower heat to a simmer and cook, stirring occasionally for 20 minutes ( or until rice is cooked)

  4. Add salt, pepper and cayenne to taste. Serve in bowls and garnish with parsley or any greens you have on hand


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Post tags: main course, gluten free, dairy free, grain free