Easy Chicken and Rice Soup

Great for cold weather or when your stomach is upset, especially if you need something gluten free. This is adapted from a great recipe on twopeasandtheirpod.com

And as previously mentioned, this one is naturally gluten free.

Easy Chicken and Rice Soup

  • Servings: 4
  • Difficulty: easy-medium
  • Print

Mild and great for cold weather or upset stomachs.


  • 1 Tbsp. Olive Oil
  • 1 Onion, chopped
  • 2 Garlic Cloves, minced (abt. 1 tsp. minced)
  • 2 medium Carrots, chopped
  • 2 Celery ribs, cut into 1/2-inch-thick slices
  • 1 tsp. + Dried Thyme Leaves
  • 1 Bay Leaf
  • 2 qts. Chicken Stock or Broth (I often just do 3 Tbsp. chicken base and 9 cups water)
  • 1 c. Water
  • 1/2 c. Rice, uncooked
  • 2 c. Shredded Cooked Chicken (can use about 1/2 rotisserie chicken)
  • Salt and Pepper to taste


Place a large pot over medium heat and add the olive oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken broth and water and bring to a boil. Add the rice and chicken; season with salt and pepper.
Cook on medium-low until the rice is tender, about 25-30 minutes.


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