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Chicken and Rice Soup

close up shot of a spoonful of Chicken and Rice Soup
Chicken and rice soup will satisfy everyone in the family - even the pickiest of eaters. You’ll get a slow-cooked taste in just 40 minutes. This soup is tasty choice with plenty of veggies and fresh chicken.
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Course
Cuisine American
Servings 6
Calories 460 kcal


  • 2 tablespoons olive oil
  • cups yellow onion diced
  • cups celery sliced
  • 1 teaspoon sea salt
  • cups carrot sliced
  • 2 pounds bone-in, skin-on chicken (drumsticks and/or thighs will have the most flavor, but white meat can also be used)
  • ½ teaspoon black pepper
  • 3-4 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • small bunch parsley (reserve some for garnish)
  • 6 cups chicken broth (or half chicken broth/half water)
  • 1 cup white rice (we used basmati)


  • In a large stockpot or Dutch oven, saute onion and celery in the olive oil over medium heat. Sprinkle 1 teaspoon of salt over the vegetables and stir while cooking. Cook until onions are soft and translucent and some caramelization begins to show on the vegetables.
  • Add carrots, chicken pieces, pepper, and herbs.
  • Cover  the contents in the poot with chicken broth/water. Bring to a boil over high heat. Then, reduce to a simmer and cover with a lid.
  • Simmer the chicken for at least 30 minutes, which will give the flavors enough time to blend and add richness and depth to the soup broth.
  • Remove chicken (bones and skin included) from the pot and set aside.
  • Add the rice to the soup mixture and continue simmering, lid on, for about 10 minutes longer, until the rice has softened and is cooked through.
  • Meanwhile, separate the chicken meat from the bones and skin. Discard bones and skin. Shred or chop the chicken and return it to the pot to continue simmering for the remainder of the time it takes for the rice to cook.
  • Stir the soup, season with salt and pepper to taste, and serve.


TIP: If you use part water or add more water, you will likely need to season the soup with more salt. If you use chicken broth, you will likely need little to no extra salt.
TIP: Don’t lift the lid while the rice cooks. 
TIP: The longer you simmer the vegetables and meat, the more flavorful the broth will be. Try to strike a balance between a rich soup base while not cooking the vegetables so long they become pure mush. Simmer for at least 30 minutes and up to 2 hours.  
TIP: If you simmer the soup for a longer period of time, some of the liquid will evaporate even with a lid covering the pot. Add a bit more chicken broth (or water) if you need more liquid. You can also reduce the amount of rice added at the end. 
TIP: Add a sprinkle of parmesan cheese on top for some cheesiness.


Sodium: 1389mgCalcium: 72mgVitamin C: 23mgVitamin A: 5615IUSugar: 4gFiber: 2gPotassium: 788mgCholesterol: 97mgCalories: 460kcalTrans Fat: 1gMonounsaturated Fat: 9gPolyunsaturated Fat: 4gSaturated Fat: 5gFat: 20gProtein: 36gCarbohydrates: 33gIron: 2mg