Simple Chicken and Rice Soup

A very simple, but delicious soup. You can practically add any vegetable you like, and substitute the rice for any other grain such as barley.

Simple Chicken & Rice Soup

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Serves: 8-10 Cooking Time: 30 minutes


  • 1 lb boneless, skinless chicken breast or thighs, diced into bite size pieces
  • 3 stalks celery, sliced
  • 3 medium carrots, peeled and chopped
  • 1 cup green beans, trimmed and cut in bite size pieces
  • 1 cup long grain rice
  • 4 quarts low sodium chicken stock
  • 4 cups water
  • 2 springs fresh thyme, leaves removed
  • 1/4 cup fresh parsley, chopped
  • 1 bay leaf
  • salt and pepper to taste
  • Low sodium chicken base (optional, I use Better than Bouillon Organic low sodium brand for more concentrated chicken flavor)



In a large pot ( I used 5.5QT) bring the chicken stock to boil.


Place inside pot the chicken, celery, carrots, bay leaf and thyme. Simmer for about 15 minutes.


Add the rice , parsley, and green beans and chicken bouillon( start with 1 teaspoon and adjust for desired flavor)


Continue to simmer an additional 15 minutes until rice is al dente.


Season with salt and pepper to taste, remove bay leaf and....



Simple chicken &Rice soupIMG_2814IMG_2811


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5 Comments on "Simple Chicken and Rice Soup"

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I can almost taste it! Looks so calming.

A perfect recipe using just chicken breasts instead of a roaster like I make. Good suggestion to use barley – healthier than rice or noodles – need to watch those carbs! I would eat this just as you’ve made it as the veggies are all favorites 🙂

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