By Grocery List Plus Editorial Staff | Published on June 3, 2026
Serves 8
131 cal · 25 min
Chicken and Rice Soup
Recipe GLPRb4eb7d75f09abc
A warm, comforting soup loaded with tender chicken, fluffy rice, and fresh vegetables in a savory broth. This light yet satisfying dish comes together quickly and is perfect for a weeknight dinner or a nourishing first course.
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Ingredients
6 cups chicken broth
1 cup carrots, thinly sliced
2 stalks celery stalks, chopped
½ teaspoon dried basil
dash garlic powder
dash black pepper
2 cups cooked chicken, cut into bite-sized pieces
2 cups cooked rice
1 teaspoon fresh parsley, chopped
Directions
Pour the chicken broth into a large pot. Add the sliced carrots, chopped celery, basil, garlic powder, and pepper.
Bring the mixture to a boil over high heat, stirring occasionally.
Reduce heat to medium-low, cover the pot, and simmer for 10 minutes until the carrots are tender and flavors have melded.
Stir in the cooked chicken pieces and cooked rice, breaking up any clumps.
Return the soup to a boil over high heat, stirring frequently to ensure the chicken and rice are heated through to at least 165°F (74°C).
Remove from heat, garnish with fresh parsley, and serve immediately in bowls.
Comments
This is a solid weeknight recipe with complete ingredient availability at any Charlotte chain—nothing requires a special trip. At roughly $1.25 per serving, it's genuinely budget-friendly, though the cost hinges on chicken price and whether you're using store broth or homemade. The stated 25 minutes is honest for a soup where rice cooks in the pot, though boneless chicken cooks faster than bone-in. It's reliable family food that reheats well and tolerates sitting on the stove, but it's fairly plain and leans on broth quality to taste good rather than offering anything memorable.
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