Hearty Chicken & Rice Soup

Brandi Kirkpatrick


I made this recipe years ago and we just busted it out on this chilly evening for dinner. It has a nice robust flavor and is really simple. Our family usually boils a chicken, keeps the stock and divides up the meat for a few meals. You can also use a deli roasted chicken, but be aware of the seasoning on the chicken. I find that by pre-cooking the rice not as much of the broth is absorbed, which is nice if you have leftovers.
This is one of my favorite chicken soup recipes, because of the seasonings. It is still a good ol' bowl of chicken soup but with a little flair.

pinch tips: How to Debone a Chicken





20 Min


30 Min


Stove Top


10 c
chicken stock/broth
1 medium
onion, chopped
1 c
sliced celery
1 c
sliced carrots
1/4 c
snipped parsley
1/2 tsp
cracked black pepper
1/2 tsp
dried thyme leaves
bay leaf
1 1/2 c
cooked chicken, cubed (about 3/4 lb)
1 c
cooked rice

Directions Step-By-Step

Combine broth, onion, celery, carrots, parsley, pepper, thyme, and bay leaf in a soup pot. Bring to a boil; stirring occasionally.
Reduce heat; simmer, uncovered, 10-15 minutes. Add chicken; simmer, uncovered 5-10 minutes.
Remove and discard bay leaf. Stir in rice.

About this Recipe

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: American
Other Tags: Quick & Easy, Healthy