4.6 from 957 votes
Easy Chicken and Rice Soup
This chicken and rice soup combines sautéed aromatic vegetables with shredded cooked chicken and rice simmered in chicken stock for a comforting, hearty broth. The soup balances textures from tender rice and vegetables with savory depth from thyme and bay leaf. A finish of lemon juice and fresh parsley adds brightness to this warm dish served best hot.
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings:
4
Calories:
366 kcal
Course:
Soup
Cuisine:
American
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 yellow onion chopped, medium
- 2 carrot chopped, medium
- 2 celery cut into 1/2-inch-thick slices, ribs
- 2 garlic minced, cloves
- 4 fresh thyme sprigs
- 1 bay leaf
- 8 cups chicken stock or more as needed, or broth
- 1 cup long grain white rice uncooked
- 2 cups chicken we use rotisserie chicken, shredded, cooked
- salt to taste, kosher salt and freshly ground
- black pepper to taste, kosher salt and freshly ground
- lemon juice for serving, fresh and chopped
- parsley for serving, fresh and chopped
Instructions
- Place a large pot over medium heat and add the olive oil. Add the onion, carrots, and celery. Cook for about 5 minutes, stirring occasionally, until the vegetables are softened. Add the garlic, thyme, and bay leaf and cook for 1 more minute.
- Pour in the chicken broth and bring the liquid to a boil. Add in the rice and chicken; season with salt and pepper, to taste.
- Cook on medium-low until the rice is tender, about 25 to 30 minutes. If the rice soaks up too much of the broth, you can add 1 to 2 more cups.
- Ladle the soup into bowls and add a squeeze of fresh lemon juice and garnish with fresh parsley, if desired. Serve warm.
Cup of Yum
Notes
- Use rotisserie or leftover shredded chicken for convenience.
- To cook chicken for the soup, boil chicken breast pieces until no pink remains, about 7 minutes, then shred.
- Add additional chicken broth if soup becomes too thick during cooking.
- You can substitute wild or brown rice, noting longer cooking times are needed.
Nutrition Information
Calories
366kcal
(18%)
Carbohydrates
45g
(15%)
Protein
23g
(46%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Cholesterol
52mg
(17%)
Sodium
1022mg
(43%)
Potassium
729mg
(16%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
5125IU
(103%)
Vitamin C
37.5mg
(42%)
Calcium
69mg
(7%)
Iron
2.3mg
(13%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 366
% Daily Value*
| Calories | 366kcal | 18% |
| Carbohydrates | 45g | 15% |
| Protein | 23g | 46% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 52mg | 17% |
| Sodium | 1022mg | 43% |
| Potassium | 729mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 5125IU | 103% |
| Vitamin C | 37.5mg | 42% |
| Calcium | 69mg | 7% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.