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This is the best chicken and rice soup you’ll ever eat! It’s made with white meat, veggies, Jasmine rice, and spices. It’s flavorful, nourishing, and super easy to make!
This hearty chicken and rice soup is a stick-to-your-ribs kind of soup. I consider it a full meal because it’s loaded with chicken, rice, and veggies. Hands down one of my favorite meals to make! More easy soup recipes are this chicken ditalini soup and lemon chicken orzo soup.
INGREDIENT NOTES
- Chicken – I like to use boneless skinless chicken breasts for this recipe, but any type of chicken will work. You can even use store-bought rotisserie chicken.
- Rice – I highly recommend using long-grain rice such as Jasmine rice.
- Chicken Stock – For best results, use chicken stock however, vegetable stock works too.
- Spices – A combination of garlic powder, Italian seasoning, and powdered chicken bouillon is what I used. Feel free to include your favorite spices for extra flavor!
- Garlic – Fresh is best!
TOP TIPS FOR THE ULTIMATE CHICKEN AND RICE SOUP
- Cut the chicken breasts into bite-sized pieces before adding them to the pot, so it cooks quicker.
- My number one tip for a delicious chicken soup is salt. Without salt, you’ll end up with bland soup. Make sure to season it generously with salt.
- If you plan on making this a day in advance, cook the rice separately. If you cook the rice in the broth, it will absorb most of the chicken stock. Add the cooked rice when you’re ready to serve.
- Serve with lemon wedges and lots of fresh parsley, if desired.
STORAGE
Allow the chicken and rice soup to cool completely, then place it in an air-tight container, and refrigerate for up to 3 days. Add more water if necessary! You can also freeze it for up to 2 months, however, I recommend omitting the rice if you plan on having leftovers. You can add the rice once you thaw and reheat the soup.
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Chicken and Rice Soup
Ingredients
- 1.5 lbs chicken breasts , cut into bite-sized pieces
- 1 cup Jasmine rice
- 8 cups chicken stock
- 2 teaspoons garlic powder
- 1 teaspoon Italian seasoning
- 1 teaspoon powdered chicken bouillon
- 1 onion, finely diced
- 2 cups carrots , sliced
- 2 celery stalks , finely sliced
- 3 garlic cloves, finely minced
- 2 tablespoons olive oil
- salt and pepper to taste
- fresh parsley , optional
Instructions
- Cut the chicken into bite-sized pieces and trim off any excess fat.
- Heat oil in a large pot over medium heat.
- Add the onions, celery, and carrots, and cook for 4-5 minutes while stirring frequently.
- Stir in the garlic and cook for 20 seconds.
- Add the chicken, garlic powder, Italian seasoning, powdered chicken bouillon, and chicken stock. Increase the heat to high and bring it to a boil.
- Once it comes to a boil, add the rice and cook for 20 minutes.
- Once the 20 minutes are up, stir the soup, check for seasoning, and season with salt and pepper.
- Garnish with fresh parsley, if desired, serve warm, and enjoy!
Notes
- Cut the chicken breasts into bite-sized pieces before adding them to the pot, so it cooks quicker.
- My number one tip for a delicious chicken soup is salt. Without salt, you’ll end up with bland soup. Make sure to season it generously with salt.
- If you plan on making this ahead of time, cook the rice separately. If you cook the rice in the broth, it will absorb most of the chicken stock. Add the cooked rice when you’re ready to serve.
- Serve with lemon wedges and lots of fresh parsley, if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
