Chicken and Rice Soup

Beth Pierce


Nothing says comfort like a bowl of delicious Chicken and Rice Soup full of carrots, celery, sweet onion, roasted chicken and tender white rice. This simple yet filling soup is full of wholesome ingredients that you can feel great about feeding your family. Many of these ingredients are common household staples and you may already have them in your refrigerator or pantry.


☆☆☆☆☆ 0 votes

10 Min
20 Min
Stove Top


  • 2 Tbsp
  • 1 medium
    onion chopped
  • 2 large
    carrots sliced
  • 2
    ribs celery chopped
  • 2 clove
    garlic minced
  • 1/2 tsp
    dried thyme leaves
  • 1/4 tsp
    poultry seasoning
  • 2
    bay leaves
  • 6 c
    low sodium chicken broth
  • 2 1/2 c
    cooked chicken shredded
  • 1 1/2 c
    minute rice
  • ·
    salt and pepper to taste

How to Make Chicken and Rice Soup


  1. Melt butter in dutch oven or heavy stockpot over medium heat. Add onion, carrots and celery; cook for 3-4 minutes stirring several times. Reduce heat to low. Add garlic, thyme and poultry seasoning. Cook for one minute stirring constantly.
  2. Add chicken broth and bay leaves. Simmer for 10-15 minutes or until vegetables are tender.
  3. Add the cooked chicken and minute rice. Simmer for 5 minutes or until the rice is tender. Season with salt and pepper to taste and remove bay leaves.
    Remove your bay leaves before serving as they are stiff and have sharp edges.

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