Chicken and Rice Soup

5 from 1 vote

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!

Prep Time15

Cook Time25

Total Time40

Course: Entree

Cuisine: American

Servings:

Calories: 645kcal

Author: Julie Maestre

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