Chicken With Rice Soup Recipe

Chicken Rice Soup

Chicken with Rice Soup

  • Servings: 4


  • 3 Boneless, Skinless Chicken Breasts, Cooked & Shredded
  • 4 Cups Chicken Broth
  • 1 Cup Water
  • 2 Celery Stalks, Chopped
  • 2 Carrots, Peeled & Chopped
  • 1/4 Teaspoon Salt
  • 1 Teaspoon Pepper
  • 1 Teaspoon Basil
  • 2 Garlic Cloves, Minced
  • 1/2 Onion, Minced
  • 1 1/2 Cups Rice, Cooked
  • 1 Teaspoon Olive Oil



  1. Heat oil in a large pot over low-medium heat. Add onions, celery and carrots, and cook until browned lightly, about 5 minutes. Add garlic and cook for 1 minute more.
  2. Add chicken broth, salt, pepper, basil and water. Cook on medium-high heat for about 20 minutes.
  3. Add chicken and rice, cook for 5 minutes more.
  4. Serve with bread, crackers, or a bit of grated cheese on top.
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  1. Karen says:

    For an even more wallet-friendly version, use leftover roast chicken or boneless, skinless chicken thighs, rather than the pricey chicken breasts.

  2. Heather says:

    Thank you for this very yummy, warm and comforting recipe. Do you know if it would freeze well? I’d like to have a batch on hand for those inevitable winter colds.

    • Cassie says:

      It freezes very well, but I don’t recommend freezing it with the rice (cook it up and add it in when you want the soup), because in my experience, the rice becomes very dry.

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