Easy Chicken and Rice Soup (Loaded with Veggies!)
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!
Servings: 4 servings
Calories: 346kcal
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
Serving: 1bowl | Calories: 346kcal | Carbohydrates: 33g | Protein: 35g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 433mg | Potassium: 1227mg | Fiber: 3g | Sugar: 5g | Vitamin A: 12274IU | Vitamin C: 29mg | Calcium: 87mg | Iron: 3mg
