By Grocery List Plus Editorial Staff | Published on June 3, 2026

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Chicken and Rice Soup

Serves 8

159 cal · 25 min

Chicken and Rice Soup

Recipe GLPRf516f067993651

4.0(1)
Soup
25 min
159 cal
Servings: 8
Stovetop
SNAP eligible

A comforting, light soup combining tender cooked chicken, fluffy rice, and fresh vegetables in a savory broth. This quick and nourishing dish comes together in minutes and is naturally gluten-free and dairy-free, making it an excellent choice for those with dietary restrictions.

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Ingredients

6 cups chicken broth

1 cup carrots, thinly sliced

2 stalks celery, chopped

½ teaspoon dried basil

dash dash garlic powder

dash dash black pepper

1 teaspoon fresh parsley, chopped

2 cups cooked chicken, cut into bite-sized pieces

2 cups cooked rice

Directions

  1. Pour the chicken broth into a large pot. Add the sliced carrots, chopped celery, basil, garlic powder, and black pepper. Bring the mixture to a boil over high heat, stirring occasionally.

  2. Once boiling, reduce heat to medium-low, cover the pot, and simmer for 10 minutes until the carrots are tender but not mushy.

  3. Stir in the cooked chicken pieces and cooked rice. Return the soup to a boil over high heat, stirring occasionally, to ensure the chicken and rice are heated through (the soup should reach 165°F for food safety).

  4. Remove from heat and garnish with fresh chopped parsley. Ladle into bowls and serve immediately while hot.

Comments

Grocery List Plus Editorial Staff4

This is a straightforward soup that uses ingredients stocked at every Charlotte chain—no special trips needed, and the per-serving cost stays low thanks to chicken broth as the base and rice as the bulk. The 25-minute claim is honest if you start with cooked or rotisserie chicken; if raw chicken is implied, add 15 minutes minimum. It reheats perfectly and feeds a family of four twice over with minimal fussing, making it a solid weeknight choice, though the flavor profile is plain enough that it reads more as reliable comfort than memorable.

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