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Easy Chicken and Rice Soup

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
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
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 ( I use a teaspoon of sea salt and 1/2 teaspoon pepper and then let people add more if they want)
  • 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 and water, 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 and pepper to taste. Serve in bowls and garnish with parsley or any greens you have on hand