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A pot of chicken and rice soup with carrots, celery, chicken breast and white rice.

Chicken and Rice Soup

This chicken and rice soup is chicken breast pieces simmered with vegetables and rice in an herb broth. A quick and easy dinner option that's comfort food at its finest!
Course Soup
Cuisine American
Keyword chicken and rice soup, chicken rice soup
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 258kcal
Author Sara Welch


  • 2 tablespoons butter
  • 1/2 cup onion finely diced
  • 3/4 cup carrots peeled, halved lengthwise, and sliced
  • 3/4 cup celery sliced
  • 1 1/2 teaspoons minced garlic
  • 2 1/2 cups cooked chicken shredded
  • 1 teaspoon Italian seasoning
  • salt and pepper to taste
  • 6 cups chicken broth I use low sodium
  • 2 cups cooked rice can be white, brown or wild rice
  • 2 tablespoons chopped parsley


  • Melt the butter in a large pot over medium heat. Add the onion, carrots and celery to the pot and cook for 4-5 minutes or until softened.
  • Add the garlic to the pot and cook for 30 seconds.
  • Add the chicken, Italian seasoning, salt, pepper and chicken broth. Bring to a simmer.
  • Cook for 10-15 minutes or until vegetables are tender.
  • Stir in the rice. Cook for 5 minutes. Sprinkle with parsley, then serve.


Calories: 258kcal | Carbohydrates: 19g | Protein: 16g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 54mg | Sodium: 758mg | Potassium: 433mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2895IU | Vitamin C: 18.8mg | Calcium: 45mg | Iron: 1.5mg