Chicken Rice Soup

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With chicken, rice, and veggies, this chicken rice soup is a hearty, flavorful meal. It's easy to make!

Prep Time10

Cook Time1 35

Total Time1 45

Course: Soups and Stews

Cuisine: American

Diet: Gluten Free

Servings:

1 tablespoon olive oil
1 cup diced onion (1 medium onion)
2 cups diced celery (4 stalks)
2 cups diced carrots (5 medium carrots)
1 teaspoon kosher salt, more to taste
½ teaspoon coarse ground black pepper, more to taste
2 cloves garlic, minced
1 ½ pounds boneless skinless chicken breasts (or boneless skinless chicken thighs)
4 cups no-salt-added chicken stock (see note)
2 cups water
2 bay leaves
2 teaspoons dried parsley
½ teaspoon dried thyme
½ teaspoon rubbed sage
1 cup uncooked long grain white rice (see note)

In a large pan, heat olive oil over medium high heat. Add onions, celery, and carrots. Season with salt and pepper. Cook for 6 to 7 minutes, stirring occasionally, until onions are translucent. Add garlic, cooking and stirring for 1 minute.
1 tablespoon olive oil, 1 cup diced onion, 2 cups diced celery, 2 cups diced carrots, 1 teaspoon kosher salt, more to taste, ½ teaspoon coarse ground black pepper, more to taste, 2 cloves garlic, minced
Add chicken, broth, water, bay leaves, parsley, thyme, and sage. Over high heat, bring soup to a boil. Turn heat to low, cover the pan, and simmer for 45 minutes.
1 ½ pounds boneless skinless chicken breasts, 4 cups no-salt-added chicken stock, 2 cups water, 2 bay leaves, 2 teaspoons dried parsley, ½ teaspoon dried thyme, ½ teaspoon rubbed sage
Remove chicken breasts from soup; set aside on a plate to cool slightly. Add rice to the soup, stir.
1 cup uncooked long grain white rice
When cool enough to handle, shred chicken into bite-sized pieces. Add back to pan, stirring to combine. Cover pan, and continue simmering for 30 minutes, stirring occasionally, or until rice is done.
Remove bay leaves, taste, adding more salt and pepper, if needed. Serve immediately.

Broth Notes: If you use regular broth (not no-salt-added)), adjust the amount of added salt so the soup doesn’t get too salty. Always taste the soup before serving to adjust the seasoning. If desired, you can use all broth (instead of the 2 cups of water). A carton of broth usually contains 4 cups, so it's more economical to supplement with water. The soup tastes great but if you prefer all broth, that will definitely work well. If you prefer soup with more broth, either add 2 more cups of broth or reduce the amount of rice (as you can see from the photos, we like it thick).
Brown rice may be substituted for white rice but may require an additional 10 minutes to get tender.
Nutrition information is calculated for low sodium broth, not no-salt-added.

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