Easy Chicken and Rice Soup Recipe for Busy Weeknights

Easy Chicken and Rice Soup is your cozy, weeknight hero in a bowl. It’s the kind of comforting, one-pot magic that brings calm after a chaotic day, and let’s be honest—who doesn’t need a little more of that? This soup is brimming with tender chicken, soft carrots, fluffy rice, and a broth so savory it feels like a warm hug. And guess what? You don’t need to be a pro chef or spend hours in the kitchen.

With ingredients you probably already have, this easy chicken and rice soup comes together in under an hour—no stress, no fuss, just pure deliciousness. Whether you’re feeding a hungry family, meal prepping for the week, or just trying to survive a cold Tuesday night, this dish checks all the boxes. Plus, it reheats like a dream, which is always a win in my book.

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What is Easy Chicken and Rice Soup?

Easy Chicken and Rice Soup is exactly what it sounds like—a simple, soul-warming dish packed with wholesome ingredients. At its heart, this recipe combines juicy shredded chicken (leftovers or rotisserie are totally fair game), white rice, and a medley of aromatic veggies like onion, carrot, and celery. Everything simmers in a savory chicken broth that’s spiced just right with thyme and a bay leaf.

The result? A nourishing, hearty soup that fills your belly without emptying your time or energy. The beauty of easy chicken and rice soup is how adaptable it is—swap the rice, toss in extra veggies, or add a splash of cream if you’re feeling fancy. Think of it as your go-to reset meal: soothing, satisfying, and familiar in the best way.

Reasons to Try Easy Chicken and Rice Soup

Let’s be real—some nights demand something fast, filling, and foolproof. That’s where easy chicken and rice soup comes in swinging. First off, it’s a one-pot wonder. Translation? Fewer dishes, less cleanup, and more time for you. Second, it’s budget-friendly and pantry-friendly. Got some leftover chicken and rice? Boom—you’re halfway there. Third, it’s basically a warm bowl of TLC.

Whether you’re nursing a cold, chasing picky eaters, or meal prepping for a busy week, this soup is versatile enough to handle it all. Plus, it’s a total chameleon: want it spicy? Add red pepper flakes. Want it creamy? Stir in a splash of milk. Craving extra veggies? Toss in spinach or peas. It’s comfort food that works on your schedule, with your ingredients, for your life.

Ingredients Needed to Make Easy Chicken and Rice Soup

• 2 tablespoons olive oil
• 1 medium onion, finely diced
• 2 large carrots, peeled and sliced
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 1 cup uncooked white rice (or brown/wild rice)
• 6 cups low-sodium chicken broth or stock
• 2 cups shredded cooked chicken (rotisserie chicken works great)
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• 1 tablespoon chopped parsley (for garnish)
• Optional: juice of half a lemon (for brightness)

Instructions to Make Easy Chicken and Rice Soup

Ready to whip up a comforting bowl of easy chicken and rice soup? This step by step guide will walk you through every detail—from your first dice to that final, cozy spoonful. Whether you’re a soup newbie or a seasoned home cook, you’ll find this process simple, satisfying, and stress-free.

Before you start: If you’re wondering about ingredient swaps (like using brown rice or wild rice instead of white), check out our ingredient substitution guide for helpful tips.

Step 1: Sauté the Aromatics

Start by heating 2 tablespoons of olive oil in a large soup pot or Dutch oven over medium heat. Once the oil is hot (but not smoking), add your diced onion, sliced carrots, and chopped celery. Sauté for about 5 minutes, stirring occasionally, until the vegetables are softened and the onions look translucent.

This first step builds the flavorful foundation for your soup—so don’t rush it! If you need guidance on prepping your veggies efficiently, our how to prep soup vegetables faster post might come in handy.

Step 2: Add the Garlic and Toast the Rice

Next, toss in 3 minced garlic cloves and cook for about 1 minute. You’ll know it’s ready when your kitchen starts smelling like pure comfort.

Now, stir in 1 cup of uncooked white rice, along with 1 teaspoon of dried thyme and 1 bay leaf. Let the rice toast in the oil and veggie mixture for another minute or two. This step by step toasting process adds a nutty depth to the soup and ensures your rice doesn’t end up mushy later.

Thinking about switching to brown or wild rice for a fiber boost? Our Cozy Chicken Rice Soup breaks down how to adjust the timing and liquid ratios.

Step 3: Pour in the Broth and Simmer

Carefully pour in 6 cups of low-sodium chicken broth and bring the mixture to a gentle boil. Once it starts bubbling, lower the heat to a simmer, cover the pot with a lid, and cook for 15 to 20 minutes.

This part of the step by step process is key—you’re allowing the rice to cook slowly, soak up all the flavor, and turn tender (but not soggy). Use this time to clean up your prep area or prepare a quick side like our Air Fryer Grilled Chicken for a protein-packed meal add-on.

Step 4: Add the Chicken and Simmer Again

Once the rice is tender, stir in 2 cups of shredded cooked chicken—leftover roast chicken or store-bought rotisserie chicken works beautifully here. Let the soup simmer for another 5 minutes, just long enough to warm the chicken through and blend all the flavors.

Want to make this soup creamy instead of brothy? Go ahead and add a splash of milk or cream at this point. For dairy-free alternatives, unsweetened almond or oat milk can also work. Check out our Creamy Tuscan Chicken Soup for inspiration on making rich, velvety broths.

Step 5: Final Seasoning and Garnish

You’re nearly done! Remove the bay leaf, then season your soup with salt and pepper to taste. For a little pop of brightness, squeeze in the juice of half a lemon—trust me, this one small step by step tweak makes the flavor sing.

Sprinkle with chopped fresh parsley just before serving for a burst of color and freshness.

Step 6: Serve and Savor

Ladle the soup into bowls and serve hot. This recipe makes about four hearty servings, perfect for pairing with crusty bread, a crisp green salad, or even our Low-Calorie High Protein Mac and Cheese for a balanced dinner spread.

Craving a more festive side? Try Fried Deviled Eggs for a crispy, creamy twist that works surprisingly well with this warm and wholesome soup.

What to Serve with Easy Chicken and Rice Soup

This easy chicken and rice soup is pretty much a meal on its own, but a few tasty pairings can take it from “nice” to “restaurant-level cozy.” For starters, a slice of crusty garlic bread is a must—it’s perfect for soaking up every last bit of broth. If you’re going lighter, a fresh side salad with a lemon vinaigrette adds a zesty contrast. Want to double down on comfort? Serve it with Crispy Feta and Hot Honey Phyllo Cups or Fried Deviled Eggs for a fun twist. Feeling lazy? No judgment—a sleeve of crackers will absolutely get the job done.

Key Tips for Making Easy Chicken and Rice Soup

Here’s the thing with easy chicken and rice soup—it’s forgiving, but a few little tricks can make it even better. First, use rotisserie chicken if you’re short on time (or patience). It’s juicy and already seasoned. Second, don’t overcook the rice—unless you like it mushy. White rice cooks fast, so keep an eye on it. Third, if you’re prepping it ahead, consider cooking the rice separately and adding it when you reheat so it doesn’t soak up all the broth. Finally, fresh lemon juice at the end adds brightness that cuts through the richness. It’s like the soup is giving your taste buds a high five.

Storage and Reheating Tips Easy Chicken and Rice Soup

This soup is just as good—if not better—the next day. Let leftovers cool, then pop them in an airtight container. It’ll keep in the fridge for up to 4 days. Planning to freeze it? No problem—just note that rice expands and softens over time. If you’re freezing, consider leaving the rice out and adding freshly cooked rice when you reheat. To warm it up, pour the soup into a pot and reheat on the stovetop over medium-low, stirring occasionally. If it thickens too much, add a splash of broth or water to loosen it up. Microwave? Totally fine—just stir halfway through to heat evenly.

FAQs

Can I use brown or wild rice instead of white rice?
Yes, but keep in mind they’ll take longer to cook—about 35–45 minutes.

Can I make this soup creamy?
Absolutely. Add a splash of milk or cream at the end for a richer texture.

Can I freeze this soup?
Yep! It freezes well. Just be aware the rice may get a bit soft after thawing.

What’s the best chicken to use?
Rotisserie chicken is easiest, but leftover baked or grilled chicken works too.

How do I add more flavor?
Try tossing in a parmesan rind, some extra garlic, or a squeeze of lemon juice.

Final Thoughts

If you’ve been searching for a go-to comfort food recipe that doesn’t involve dirtying half your kitchen, easy chicken and rice soup is it. It’s warm, it’s satisfying, and it fits right into busy, real-life schedules without sacrificing flavor. Whether you’re under the weather, short on time, or just need something soul-soothing, this bowl’s got your back. Want more cozy dishes like this? Don’t miss our Creamy Cauliflower Soup or Low-Calorie High Protein Mac and Cheese. Trust me—your future self will thank you.

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