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This homemade Chicken and Rice Soup recipe is a hearty and healthy way to warm up on a chilly day. Loaded with fresh vegetables, lean chicken breast, rice, and chicken stock that all simmers together in one pot for an easy meal the entire family will love!

A big bowl of chunky chicken soup with carrots, celery, kale, and grated parmesan.

Making healthy soups at home has always been my favorite way to pack in lots of vegetables; like Creamy Cauliflower with Crispy Prosciutto, Roasted Red Pepper Soup with Grilled Shrimp, and Italian Meatball Soup. Yum!!

What you will need

Ingredients needed to make chicken and rice soup.

Carrots, celery, onion, and garlic are the chosen base vegetables for this soup. They hold up well which makes them perfect.
Boneless, skinless chicken breasts can be cubed, or placed in whole. I did not want to hassle with shredded the chicken after it cooked, but it is up to you. Rotisserie chicken is also an excellent option.
Long-grain white rice, like Jasmine or Basmati, makes a quick and easy soup. Brown or wild rice can be substituted but your cooking time will be much longer.
Chicken stock will give you the best flavor, but chicken broth works as well.
Canned, whole, peeled tomatoes that are broken apart with your fingers add flavor, and fresh kale adds a wonderful texture and healthy, leafy greens.
Dried thyme adds subtle flavor, and bay leaves would be a nice addition as well. I did not photograph the black pepper it’s just one of those seasonings that naturally fits into just about all recipes.
Fresh parsley adds a bit more freshness, while grated parmesan cheese adds a bit of saltiness to this soup without actually adding salt.

Be sure to check out the detailed printable recipe card below.

Looking down on a pot of chunky chicken and rice soup with carrots, kale, and parsley.

I originally shared this recipe January 2016. Updated October 2022.

How to make Old-fashioned Chicken and Rice Soup

In a large pot or Dutch oven, heat oil over medium-high heat. Add the onions, carrots, and celery and cook until softened, about four to five minutes.

Diced onion, sliced celery and carrots with oil in a large cooking pot.

Add the garlic, black pepper, and thyme, stir and cook for one additional minute to heat.

Sautéed carrots, celery, onion, and garlic sprinkled with dried thyme in a large pot.

Pour in the Chicken Stock and stir to combine. Add the raw chicken and rice and stir together.

White rice, raw chunks of chicken, and chicken stock added to the vegetable mixture in a large pot.

Bring to a boil then cover, reduce heat to medium-low and simmer for 20 minutes. Remove the lid and use a spoon to remove the “foam” that collects on top. It won’t hurt anything to leave it, it is more for aesthetics.

Simmered chicken and rice soup in a large pot with an arrow pointing to the foam on top.

Stir in the tomatoes and kale. Continue to simmer until the soup is heated through. Adjust seasoning as needed.

Fresh, chopped kale leaves and broken tomatoes added to the chicken and rice soup.

Serve garnished with chopped parsley and finely grated parmesan cheese.

Two bowls of chunky chicken and rice soup with carrots, tomato, kale, and grated parmesan.

How to store leftover soup

Rice and pasta continue to absorb liquid and can potentially turn to mush. For best results strain soup into a large measuring cup or bowl. Pour the chicken stock into a Mason jar and scoop the rice, vegetable, chicken mixture into a separate jar.

Store in the refrigerator for up to 4 days. To serve: divide the rice mixture between serving bowls and top off with the chicken stock. Reheat in the microwave for one minute and thirty seconds. If not warm enough, continue heating in 15 second increments.

A jar of chicken stock and a jar of rice, carrots, kale, tomato, and celery sitting on a wooden surface.

Can you freeze chicken and rice soup?

Yes, but your rice may loose some of its firmness. Allow soup to cool completely. Pour into two separate zipper topped bags, remove any excess air, and place in the freezer for up to 3 months. Do not store glass jars in the freezer, they will shatter!!

Thaw overnight in the refrigerator or submerge in lukewarm water to defrost. Reheat in a saucepan on the stove or in the microwave.

Serving Suggestions

Tools used to create this recipe

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Enjoy!!