Easy One Pot Chicken And Rice Soup
This chicken and rice soup recipe is cozy and comforting and perfect for a cold day! Whip up a pot in under an hour for a nutritious meal that the entire family will love!
This chicken and rice soup and my Homemade Chicken Noodle Soup are my go-to’s to make when someone in our family comes down with any kind of illness. It’s nutritious and filling and perfect for helping them feel better.
It’s also perfect for enjoying when you want to clean up your diet or shed a few extra pounds because it’s healthy and satisfying and also low in calories.
I have found that simple soups that only use a few natural ingredients are simple to make and the most comforting. This one pot soup checks all the boxes, and it will become one that you turn to again and again.
Why You’ll Love This Chicken And Rice Soup
There are SO many reasons to love this soup, but here are a few highlights.
- This soup is a breeze to make in just one pot.
- It’s packed with flavor and nutrition.
- It’s easy to customize with your favorite veggies or herbs.
- It’s wallet-friendly, and you can stretch it even further by adding more broth, rice, or veggies.
If you want more effortless and tasty chicken soup recipes, try my Slow Cooker Minestrone Soup or Chicken Tortilla Soup!
Chicken and Rice Soup Recipe Ingredients
This soup only uses simple ingredients! Here’s what you’ll need:
- Olive Oil – light or extra light
- Onion – minced
- Celery – diced
- Carrots – peeled and diced
- Minced Garlic – fresh or pre-minced
- Poultry Seasoning
- White Rice
- Chicken Broth – regular or low-sodium
- Chicken – cooked, chopped or shredded
How to Make Chicken and Rice Soup
Step 1 – Heat Olive Oil
Add olive oil in a large pot. On medium, heat the oil.
Step 2 – Saute Veggies
Place onion, celery, and carrots into the hot oil and saute. Cook until onions are clear and cooked through. This will take about 3 – 4 minutes.
Step 3 – Add Seasoning
Add garlic and poultry seasoning.
Step 4 – Stir In Rice
Stir in the rice until mildly toasted. Stir occasionally during cooking.
Step 5 – Pour In Broth
Pour in chicken broth. Bring to a boil on high.
Step 6 – Simmer
Simmer on medium-low until rice is cooked and fluffy. This will take about 10 – 12 minutes.
Step 7 – Add Chicken
Add chicken to the pot and allow to heat through.
Step 8 – Season And Serve
Season according to your taste and ENJOY!!!
Chicken and Rice Soup Notes And Expert Tips
- Rotisserie chicken will work if you looking to save a little time during preparation. I prefer a mixture of white and dark meat (such as chicken thighs) in this recipe.
- If your soup is a little too thick, simply add a bit more chicken broth until you reach the desired consistency.
- Dice the carrots and onions into small pieces that are the same size so that they cook more evenly.
How To Serve Chicken and Rice Soup
Salad – Serve a light and delicious salad with this Chicken and Rice Soup such as our Shaved Brussels Sprouts Salad With Bacon or Easy Broccoli Salad.
Bread – Pair your soup with some homemade bread. Our Pretzel Bread Rolls are a nice addition to any meal!
Fruit – I love serving this soup with a simple fruit salad or this Creamy Grape Salad.
Dessert – Need a sweet bite but nothing too heavy? Try these Easy Oreo Marshmallows or Hot Cocoa Cookies to satisfy your sweet tooth.
Variations Of Chicken And Rice Soup To Try
- You can use brown rice but keep in mind that it will take a little longer to cook and will probably require additional broth during the cooking process.
- Substitute meat. Swap out the chicken for turkey – this is a great way to use up any leftover turkey from your holiday table!
- Add in chopped veggies such as bell peppers, celery, zucchini, or kale for more flavor and color.
- Use some rosemary, thyme and/or a bay leaf for some added flavor, as desired.
Make It Gluten-Free
Most brands of chicken broth are gluten-free and state that on the container. However, it is always good to take an extra minute to be sure. I always double-check the container even if I have used that brand previously.
Certain brands of gluten-free poultry season, such as McCormick and Penzey’s, are available. As with any questionable ingredients, it is always best to be 100% sure they are certified gluten-free.
Chicken and Rice Soup Storage
This Chicken Rice Soup can be in the refrigerator for up to 2 – 3 days in an airtight container. Remember that the rice will soak up the extra liquids if kept in the fridge too long making the soup thicker. Feel free to thin it down with a little water or chicken broth.
Reheat in the microwave or a saucepan on the stove until hot.
Chicken and Rice Soup FAQs
Yes, you certainly can! Allow the soup to cool at room temperature. I prefer to store the soup in freezer bags for up to 3 months.
Seal and lay flat so you can stack the bags if you prefer. This will also allow the soup to thaw more quickly when you remove it from the freezer.
Wild rice, brown rice, jasmine, and basmati rice are all great options to use in this Chicken and Rice Soup. Remember that the wild rice and brown rice may require additional broth during the cooking process as they will soak up more moisture.
That is an excellent question! I would not recommend using minute rice or quick-cooking rice. Good-quality rice will work best in this recipe.
More Incredibly Delicious Soup Recipes To Try
- Copycat Panera Broccoli Cheddar Soup
- The BEST Instant Pot Sausage Potato Spinach Soup
- Instant Pot Lasagna Soup: Easy Comfort Food
- The Best Instant Pot Potato And Leek Soup
- Instant Pot Cheeseburger Soup
Pin For Later!
Chicken and Rice Soup
This chicken and rice soup recipe is comforting and perfect for cold days! Make a pot for a nutritious meal that the entire family will love!
Ingredients
- 1 tbsp olive oil, or more as needed
- 1 onion, minced
- 2 stalks celery, diced
- 2 carrots, peeled and diced
- 2 tsp minced garlic
- 1 tbsp poultry seasoning
- 1 1/2 cups white rice
- 8-10 cups chicken broth
- 1 lb cooked chicken, chopped or shredded
Instructions
- Place olive oil in a stockpot over medium heat.
- Once the oil is hot, add the onion, celery, and carrots. Saute for 4 minutes, until the onions are translucent.
- Add the garlic and poultry seasoning, stirring for 1 minute.
- Add the white rice and stir occasionally for 2 minutes until slightly toasted.
- Add the chicken broth and set the heat to high until the broth comes to a boil.
- Reduce to medium-low and simmer until rice is fluffy and cooked through, about 12 minutes.
- Add chicken and cook until heated through, about 4-6 minutes.
- Taste and adjust the seasoning before serving.
