This easy chicken and rice soup is cozy, nutrient-packed, and ready in about 30 minutes. A simpler take on classic chicken soup—no whole bird required!
For all of my soup besties have you tried the OG and reader favorite Nourishing Whole Chicken Soup? Or The Soup that Saved my Life (Twice)?
Looking for a quicker, easier chicken soup that still tastes like it simmered all day? This easy chicken and rice soup is my go-to when I need something nourishing, cozy, and deeply flavorful, but I'm short on time.
Easy Chicken and Rice Soup – Cliff Notes
- 🕒 Total Time: About 35 minutes (10 minutes prep + 25 minutes cook)
- 👩👩👧👦 Servings: 4 generous bowls
- 🍲 Cuisine Type: Everyday American comfort with a Mediterranean veggie twist
- 🧂 Flavor Profile: Savory and soothing with lightly caramelized onion, tender chicken, earthy Swiss chard, and a bright finish of lemon
- 📖 Dietary Info: Naturally gluten-free; dairy-free; high in protein and loaded with vegetables
- 📦 Storage Notes:
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Add a splash of broth or water when reheating, as the rice will absorb liquid.
- ⭐ Why You’ll Love It:
A faster, weeknight-friendly take on classic chicken soup that tastes like it simmered all day. Nourishing, colorful, and deeply satisfying.
Say Hello to Your New Soup Bestie!
I’m a firm believer that everyone should know how to make real chicken soup—from scratch, with a whole chicken, like my mom taught me. It’s soul medicine. But sometimes, you just need that comforting chicken soup fix in under 30 minutes. That’s where this chicken and rice soup comes in.
Instead of simmering a whole bird, we brown boneless, skinless chicken breasts to build flavor fast. That little caramelization step gives you depth and richness, while the rice and a mountain of vegetables (including a full bunch of Swiss chard!) make it a complete, balanced meal in one pot. It’s wholesome, hearty, and the recipe I reach for when my body just needs a little extra nourishment
Let's Get Cooking!
Ingredients and Smart Substitutions
Detailed measurements and ingredients can be found within the recipe card at the end of this post.
- 1 lb chicken breast – Boneless, skinless works beautifully here. You can also use thighs for extra richness.
- ½ cup basmati rice – White rice cooks quickly and keeps the broth silky, but brown rice also works if you don’t mind a longer simmer. For white rice, I prefer a long grain variety like basmati or jasmine.
- 6 cups chicken stock – Use the good stuff! Homemade if you’ve got it (my nourishing chicken soup recipe is perfect for that), or a high-quality store-bought broth.
- 1 onion, chopped – Don’t skip browning it; that color = flavor.
- 3 carrots, diced – Adds natural sweetness and that classic chicken soup comfort.
- 2 celery stalks, chopped – optional, I have learned that many of you have very strong feelings about celery. I prefer to chop the celery stalks in 2-3 large pieces and brown the celery with the onion. I then remove the celery pieces before serving, but they lend a tremendous amount of flavor to the soup.
- 1 bunch Swiss chard, chopped – For color, nutrients, and that subtle earthy note. Kale or spinach are great swaps.
- 1 tbsp olive oil – For sautéing and flavor foundation.
- Salt + pepper, to taste – Season thoughtfully as you go.
- Optional: A squeeze of lemon to finish—it brightens everything.
Tools
👩🍳 SERVING SUGGESTIONS:
This soup truly stands on its own, but if you want to round it out:
- A slice of crusty sourdough or whole-grain toast for dunking.
- A simple green salad with a bright vinaigrette.
Step-by-Step: How to Make Chicken Rice Soup
- Sauté the onion – Heat olive oil in a large pot over medium heat. Add the chopped onion and let it get a little golden around the edges. Don’t rush this part—the deeper color adds incredible flavor to the broth and makes this quick soup taste like it simmered all day.
- Brown the chicken – Season chicken breasts with salt and pepper. Push the onion to one side of the pot, add chicken, and sear for 3 minutes on one side until lightly golden.
- Add the celery – In large bits and brown alongside the chicken – Flip the chicken, pour in 4 cups of chicken stock, and bring to a boil. Reduce to a gentle simmer, cover, and cook for 15 minutes. Remove chicken and let it rest. Remove the celery (and discard)
- Add carrots and rice – Add the rice, diced carrots, and remaining 2 cups of chicken stock to the pot. Bring to a boil, then simmer for 12 minutes, or until rice is tender and carrots are soft. Keep the lid off of the soup pot
- Add greens and reserved chicken back to the soup (dice cooked chicken prior to returning it to the soup pot) – Stir in chopped Swiss chard and simmer for 3 more minutes, until wilted and bright green.
- Finish and serve – Taste and adjust seasoning with salt, pepper, and a squeeze of lemon juice. Serve hot and feel your shoulders drop.
Storage Tips:
- STORAGE – Store in fridge for up to 5 days in a sealed container or mason jar
- REHEATING – Reheat on the stove or in microwave
- FREEZING – I don't recommend freezing with the rice, but you can certainly make the soup without rice and freeze.
Dietary Modifications
Naturally gluten-free, dairy-free.
- Low Fodmap – Sub green scallions for onions.
- Whole 30, Paleo, Keto Friendly – eliminate the rice.
If you’ve tried this recipe, don’t forget to rate and comment!
🌟🌟🌟🌟🌟
Easy Chicken and Rice Soup (Loaded with Veggies!)
Ingredients
- 1 lb chicken breasts boneless, skinless
- ½ cup uncooked white rice basmati or jasmine
- 6 cups chicken stock
- 1 onion chopped, about 3/4 cup chopped
- 3 carrots diced, about 3/4 cup diced
- 2 celery stalks chopped in large pieces
- 1 bunch Swiss chard roughly chopped
- 1 tbsp olive oil
- Salt and pepper to taste
- Optional: fresh lemon juice for serving
Instructions
- In a large soup pot, heat olive oil over medium heat. Add onion and sauté until softened and golden, about 5 minutes. Add a generous pinch of salt and pepper (about 1/4 tsp each) stir well.
- Season chicken with salt and pepper. Push onions to one side, add chicken breasts, and large pieces of celery. Brown chicken and celery – about 3 minutes per side for chicken until browned. Develop color on the chicken and the celery for maximum flavor.
- Pour in 4 cups of chicken stock, and bring to a boil. Reduce heat, cover, and simmer for 15 minutes. Remove chicken and set aside to rest.
- Add rice, carrots, and remaining 2 cups of chicken stock to the pot. Bring to a boil, then simmer for 12 minutes, until rice is tender.
- Add chopped Swiss chard and simmer 3 minutes more, until wilted.
- Dice or shred the chicken and return it to the soup. Season with salt, pepper, and a squeeze of lemon juice.
- Serve hot. Feel better instantly.
Notes
- Chicken options: You can use boneless, skinless chicken breasts or thighs. Thighs add a richer flavor, while breasts keep it light and clean-tasting.
- Rice choice matters: White rice cooks quickly and makes the broth silky. If using brown rice, increase the cooking time to about 35–40 minutes and add extra broth as needed.
- Add more veggies: This recipe is flexible—try zucchini, kale, spinach, or even diced sweet potato for variety.
- Storage tip: The rice will absorb broth as it sits; thin with extra stock or water when reheating.
- Make it ahead: Like most soups, this one tastes even better the next day after the flavors have had time to mingle.
- Gut-friendly note: The combination of cooked vegetables, rice, and easy-to-digest chicken makes this soup soothing and gentle on digestion—one reason it’s a regular in my own kitchen.
Nutrition
FAQ:
Yes! Just note that brown rice takes longer to cook (about 35–40 minutes). Add more broth as needed and let it simmer until tender.
You can, but I recommend freezing before adding the greens for best texture. Defrost, reheat, then stir in fresh Swiss chard or spinach before serving. Honestly, I don't love this soup frozen. The texture of the rice changes once frozen.
Yes—skip the browning step, sauté your veggies, and add the shredded chicken in during the last few minutes of simmering. But honestly,
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