I absolutely love this Easy Chicken & Rice Soup Recipe because it’s comforting, simple, and packed with fresh veggies that make every spoonful feel nourishing and warm. Whenever I’m craving something wholesome but don’t want to fuss over complicated steps, this soup is my go-to—it’s straightforward yet flavorful, and it fills up the kitchen with the best aromas.
You’ll find that this recipe works wonders anytime you need a cozy meal on a chilly day or something light after a long one. Plus, it’s flexible enough to tweak with whatever you have on hand, making it a real winner when you want that stick-to-your-ribs goodness without stressing. Trust me, once you try this Easy Chicken & Rice Soup Recipe, it’ll be in your regular rotation!
Why You’ll Love This Recipe
- Hearty and Nourishing: Loaded with fresh vegetables and tender chicken, it satisfies cravings and fuels you up.
- Easy to Make: Minimal prep and straightforward steps make it perfect for busy weeknights or lazy days.
- Super Flexible: You can swap grains, add spices, or toss in extra veggies depending on what’s in your pantry.
- Family Favorite: My family goes crazy for this soup and it’s even better as leftovers.
Ingredients You’ll Need
The ingredients in this soup come together to create a beautifully balanced, wholesome flavor. I always grab good quality chicken stock and fresh herbs for that next-level depth, and the veggies add texture and sweetness that make this soup sing.
- Extra-virgin olive oil: Adds a subtle richness and helps soften the veggies.
- Yellow or white onion: A flavor foundation that caramelizes beautifully to deepen the soup’s taste.
- Carrots: Their natural sweetness balances savory flavors perfectly.
- Celery stalks: Offers a subtle crunch and classic soup aroma.
- Garlic cloves: Minced for that punch of warmth and depth.
- Zucchini: Adds lightness and freshness to the soup’s texture.
- Bone-in skin-on chicken breasts: Give richer flavor and tender meat when simmered slowly.
- Fresh thyme or oregano: Herbs brighten and complement the chicken beautifully.
- Chicken stock: Use homemade or a good-quality store-bought stock for rich flavor.
- Kosher salt & black pepper: Essential to bring all the flavors together.
- Cooked rice or alternate grains: Makes it hearty and customizable to your preference.
- Optional garnishes (avocado, cilantro, jalapeno, lime wedges): Fresh toppings brighten up the soup and add fun layers.
Variations
I love how versatile this Easy Chicken & Rice Soup Recipe is, so I often experiment with ingredients based on what’s in season or what my family prefers. You can easily make it spicier, swap white rice for quinoa, or turn it vegetarian by using chickpeas instead of chicken.
- Spicy variation: Adding jalapeno slices or a dash of cayenne really wakes up the soup for those who love a little heat.
- Grain swaps: I’ve used farro, quinoa, and even leftover wild rice – all add a lovely texture and fiber boost.
- Vegetarian version: To make it meatless, swap chicken for mushrooms and add more beans for protein.
- Herb changes: Fresh basil or rosemary give the soup a different but equally delicious twist.
How to Make Easy Chicken & Rice Soup Recipe
Step 1: Sauté your veggies to build flavor
Start by warming the olive oil in a large soup pot over medium-high heat. Toss in the diced onion, carrot coins, sliced celery, minced garlic, and chopped zucchini. Sauté everything together for about 10 minutes until the veggies soften and the onions turn translucent. This step is key because it brings out the natural sweetness and depth that makes this soup stand apart from bland versions.
Step 2: Add chicken, herbs, and stock, then simmer
Place the bone-in skin-on chicken breasts right on top of the veggies, tuck in a few sprigs of fresh thyme or oregano, then pour in your chicken stock. If needed, add a splash of water so the chicken is fully submerged—it’s important for cooking evenly. Season lightly with kosher salt and pepper, then crank the heat up to bring the soup to a gentle simmer. Keep an eye out and skim off any foam that floats up to keep the broth clear and clean-tasting.
Step 3: Low and slow simmer for tenderness
Once simmering, reduce the heat to low and let it bubble away for about an hour and a half. This slow simmer keeps the chicken tender and infuses the soup with those wonderful herb and veggie flavors. It’s the magic that makes this Easy Chicken & Rice Soup Recipe so rich without any heavy cream or extra fuss.
Step 4: Shred chicken, finish, and season
Take the chicken out of the pot, discard the skin and bones, and shred the meat into bite-sized pieces. I like to use two forks—it’s quick and easy, and the shredded chicken soaks up the soup broth perfectly. Return the shredded chicken back into the pot to warm through. Give the soup a taste, then season it with a little more salt or pepper if needed to balance all those cozy flavors.
Step 5: Serve with rice and fresh toppings
To serve, ladle a scoop of cooked rice (or any grain you prefer) into individual bowls and pour the hot soup right over it. Then, add your favorite fresh garnishes like creamy avocado slices, upbeat cilantro, spicy jalapeño, and a squeeze of lime to brighten up the whole bowl—this is the final touch that keeps me coming back for more.
Pro Tips for Making Easy Chicken & Rice Soup Recipe
- Use Bone-in Chicken: I found that bone-in skin-on chicken adds so much more flavor than boneless because the marrow enriches the broth.
- Skim the Foam: Removing foam while simmering keeps your broth clearer and tastes cleaner—so don’t skip this step!
- Cook Rice Separately: Adding rice at the end prevents it from turning mushy during long simmering. I like to prep rice ahead to save time.
- Adjust Seasoning at the End: Taste before serving and tweak salt and pepper—it makes a big difference in flavor balance.
How to Serve Easy Chicken & Rice Soup Recipe
Garnishes
I love topping this soup with sliced avocado for creaminess, fresh cilantro because it brightens each bite, and jalapeño slices if I’m feeling adventurous with some heat. A squeeze of lime at the end really wakes up the flavors, making every spoonful lively and fresh.
Side Dishes
For sides, I usually keep it simple—crusty bread or warm cornbread pairs perfectly to soak up all that savory broth. Sometimes, a crisp green salad with a light vinaigrette balances the warmth with a fresh crunch.
Creative Ways to Present
For special occasions, I like to serve the soup in mini crock pots or large mugs with a sprinkle of fresh herbs on top and a small wedge of lime on the rim. It’s a fun way to elevate a comforting classic, making it feel a bit festive while still cozy.
Make Ahead and Storage
Storing Leftovers
After cooling, I store any leftover soup in airtight containers in the fridge for up to 4 days. Keeping the rice separate until serving helps maintain its texture and prevents it from turning mushy overnight.
Freezing
I’ve had great results freezing this soup without the rice—freeze the broth and shredded chicken in portioned containers, and then simply thaw overnight in the fridge. When reheating, just prepare fresh rice and combine at serving time.
Reheating
Reheat leftovers gently on the stove over medium-low heat, stirring occasionally to heat evenly. Adding a splash of chicken stock or water prevents the soup from drying out, especially if it’s been stored without rice.
FAQs
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Can I use boneless chicken breasts for this recipe?
Yes, you can substitute boneless chicken breasts if that’s what you have, but keep in mind the broth might be less rich because you’re missing the flavor from the bones and skin. You might want to add extra herbs or seasonings to enhance the soup.
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How can I make this soup vegetarian?
To make a vegetarian version, skip the chicken and chicken stock, and use vegetable broth instead. Add hearty veggies like mushrooms, zucchini, beans, or lentils for protein and stick to the same cooking method.
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Can I cook the rice directly in the soup?
I don’t recommend cooking rice directly in the soup because it tends to absorb all the liquid and become mushy. Cooking the rice separately and adding it when serving helps keep the perfect texture.
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What kind of rice is best for this soup?
Long-grain white rice works well because it stays fluffy, but you can also try brown rice, quinoa, or farro if you want extra texture and nutrition. Just make sure to cook grains separately to avoid overcooking in the soup.
Final Thoughts
This Easy Chicken & Rice Soup Recipe is one of those comforting dishes that makes me feel cared for whenever I eat it. It’s not fancy, but it’s honest food that’s easy to make and incredibly satisfying. Give it a try on a day you want something soothing and tasty—you’ll enjoy how simple ingredients can turn into a bowl full of warmth and joy.
Print
Easy Chicken & Rice Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 2 hours
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Description
This Easy Chicken & Rice Soup is a comforting and hearty dish featuring tender shredded chicken, fresh vegetables, and a flavorful broth. Perfect for using leftover grains like rice, farro, or quinoa, this soup is packed with nutritious ingredients and simple to prepare, making it a go-to meal for chilly days or anytime you crave a warm, wholesome bowl.
Ingredients
Main Soup Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 yellow or white onion, diced
- 6 carrots, sliced into coins
- 6 celery stalks, thinly sliced
- 8 cloves garlic, minced
- 1 zucchini, chopped
- 2 bone-in skin-on chicken breasts
- a few sprigs fresh thyme or oregano
- 2 quarts chicken stock
- 1 teaspoon kosher salt
- freshly ground black pepper, to taste
For Serving
- cooked rice (or any other grain such as farro or quinoa)
- sliced avocado
- fresh cilantro
- sliced jalapeño (optional)
- lime wedges
Instructions
- Sauté Vegetables: In a large soup pot, warm the olive oil over medium-high heat. Add the diced onion, sliced carrots, celery, minced garlic, and chopped zucchini. Sauté these vegetables for about 10 minutes until they soften and begin to release their aromas.
- Add Chicken and Herbs: Place the bone-in, skin-on chicken breasts into the pot along with sprigs of fresh thyme or oregano. Pour in the chicken stock, adding about a cup of water if needed to ensure the chicken is fully submerged. Season the soup with kosher salt and freshly ground black pepper to taste.
- Simmer the Soup: Increase the heat to high and bring the soup to a simmer, skimming off any foam that rises to the surface. Once simmering, reduce the heat to low and let it cook gently for 1 1/2 hours to infuse the broth with rich flavor and tenderize the chicken.
- Shred the Chicken: Carefully remove the chicken from the soup and set it aside to cool slightly. Discard the skin and bones, then shred the meat into bite-sized pieces. Return the shredded chicken to the soup pot and warm through. Taste and adjust seasoning if necessary.
- Serve the Soup: To serve, place a scoop of your preferred cooked rice or grain into individual serving bowls. Ladle the hot soup over the grains, then top with sliced avocado, fresh cilantro, optional jalapeño slices for heat, and a squeeze of lime wedges to brighten the flavors. Enjoy immediately!
Notes
- You can substitute chicken thighs for breasts if you prefer darker meat.
- This soup pairs well with grains such as farro or quinoa if you want a variation from rice.
- The jalapeño is optional and can be omitted or adjusted to your spice tolerance.
- Leftover soup stores well in the refrigerator for up to 4 days and freezes nicely.
- For a thicker soup, add more cooked rice or grains when serving.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups soup with 1/2 cup cooked rice)
- Calories: 320
- Sugar: 5g
- Sodium: 650mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 75mg
