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Easy Chicken and Rice Soup Recipe_MidPage – 1@2x

Easy Chicken and Rice Soup Recipe

This easy chicken and rice soup recipe is my go-to easy soup recipe for when I want big, comforting flavors without spending a ton of time on it!
4.41 from 15 votes
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Prep Time: 10 minutes
Cook Time: 20 minutes
Inactive Time:: 1 hour
Total Time: 1 hour 30 minutes
Servings: 6
Calories: 303kcal

Equipment

  • Large soup pot

Ingredients

  • 1 tablespoon neutral oil
  • 2 pounds boneless skinless chicken (I used half chicken thighs, half chicken tenders but use whatever is on sale!)
  • 1 yellow onion peeled and diced
  • 4 large carrots peeled and large-diced
  • 1 tablespoon dry thyme
  • 10 cups water
  • ¾ cup white rice I used short grain
  • ½ cup fresh dill roughly chopped
  • Salt and pepper to taste

Instructions

Prepare the chicken:

  • Pat the chicken dry and dice it into cubes. You'll break it apart later with a fork, so it doesn't have to be perfect.
  • Season the chicken all over with salt and pepper.

Brown the chicken:

  • Heat 1 tablespoon neutral oil in a large soup pot over medium-high. Cook the chicken in batches for 3–5 minutes on each side until browned all over. Transfer it to a plate.

Cook the aromatics:

  • If the pot seems too dry, add another drizzle of oil. Add the onion and carrots and cook for 5–6 minutes. Add the thyme and cook 1 minute more. Season with salt and pepper.

Simmer the soup:

  • Add the chicken back to the pot and cover with water. Bring to a boil and then reduce heat to medium-low and hard simmer for 30–40 minutes until cooked through. Shred with a fork after it's tender if you like. You can also leave the pieces whole if you don't feel like fussing with breaking the chicken apart. Season the broth liberally with salt and pepper.

Cook the rice:

  • Bring the soup back to a boil. Add the rice and reduce heat to medium-low. Hard simmer for 30 minutes until tender. The broth should reduce down and be pretty rich at this point.
  • You can add a bit more water in 1/2 cup increments if the rice absorbs too much liquid!

Finish the soup:

  • Stir in the dill and taste the broth and season to your preferences. Turn off the heat.

To serve:

  • Ladle the soup into bowls and garnish with more dill if you like.

Nutrition

Calories: 303kcal | Carbohydrates: 24g | Protein: 34g | Fat: 7g | Sodium: 227mg | Fiber: 2g | Sugar: 3g | Vitamin C: 9mg
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