15 Italian Zucchini Recipes You'll Make All Summer
Easy Chicken And Rice Soup
Easy Chicken And Rice Soup
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Soup season is here—one of my absolute favorite times of year! And nothing hits the spot quite like a warm bowl of homemade easy chicken and rice soup.
This week, we were lucky to get a rain front here in California—liquid gold for us! And around here, rain means one thing: it’s time to celebrate with a big pot of comforting, soul-warming soup.
Let’s hear it for the ultimate comfort food… classic chicken soup. Cozy, nourishing, and made for days like these.
Most households grew up with comforting bowls of mom’s chicken soup—and mine was no different. This easy chicken rice soup is one of the most heartwarming meals from my childhood. Every Saturday morning, my mom would put on a pot while she cleaned the house. By the time the floors were sparkling and the laundry was folded, lunch was ready: a fragrant, cozy bowl of homemade chicken and rice soup.
While hers took most of the morning, my version is a little faster—ready in under an hour! It’s still rich in flavor and filled with that same homemade goodness.
Pro Tip: Use a deep, heavy stock pot with a lid when simmering soup. It helps trap in flavor and makes a big difference. And for best texture, shred your cooked chicken before stirring in the rice.
This simple chicken rice soup is quick, nourishing, and family-approved. I love serving it in oven-to-table soup bowls—they’re perfect for easy reheating and look beautiful on the table too.
Whether you’re making a big batch for meal prep or a cozy weeknight dinner, this soup delivers every time. It keeps well in the fridge for up to three days, and while I don’t recommend freezing it—the pot always seems to disappear before I even have the chance!
When the temperatures dip, nothing beats a steaming bowl of hearty chicken rice soup. Pair it with a green salad and crusty bread, and you’ve got a complete, comforting meal that’s perfect for the family—or even guests.
If you try this soup, I’d love to hear what you think—leave a comment and don’t forget to tag me on Instagram. That’s always my favorite part!
Easy Chicken and Rice Soup
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 medium onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley (or 1 tablespoon fresh parsley)
- ½ teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- 8 cups chicken broth
- 1 pound boneless, skinless chicken breasts or thighs
- 1 cup uncooked long-grain white rice
- 2 cups fresh spinach (optional)
- 2 tablespoons chopped fresh parsley
- 1 tablespoon fresh lemon juice (optional)
Instructions
- Heat the olive oil and butter in a large soup pot or Dutch oven over medium heat.
- Add the onion, carrots, and celery. Cook for 5–7 minutes, stirring occasionally, until the vegetables begin to soften.
- Stir in the garlic, thyme, parsley, oregano, salt, and black pepper. Cook for 30 seconds, until fragrant.
- Pour in the chicken broth and bring to a gentle boil.
- Add the chicken breasts (or thighs) and the uncooked rice. Reduce the heat to a simmer, cover, and cook for 20–25 minutes, or until the chicken is fully cooked and the rice is tender.
- Remove the chicken from the pot and shred it into bite-sized pieces using two forks.
- Return the shredded chicken to the soup. Stir in the spinach, if using, and cook for 2–3 minutes, until wilted.
- Stir in the fresh parsley and lemon juice, if desired. Taste and adjust the seasoning with additional salt and black pepper.
- Ladle into bowls and serve hot with crusty bread or crackers.
Use rotisserie chicken to reduce the cooking time by about 10 minutes—simply add the shredded chicken during the last 5 minutes of cooking.If making the soup ahead of time, cook the rice separately and add it just before serving to prevent it from absorbing too much broth.Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
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