There’s something special about a warm bowl of homemade soup — especially when it’s light, nourishing, and filling at the same time. This chicken, rice and vegetable soup is the kind of everyday recipe you’ll come back to again and again. It’s easy to make, budget-friendly, and perfect for lunch, dinner, or even a light snack between meals.
Tender chicken, soft rice, and fresh vegetables cook together in a flavorful broth, creating a balanced meal in one pot. No complicated ingredients, no heavy cream — just pure comfort in a bowl.
Why You’ll Love This Soup
- Ready in under 1 hour
- Simple pantry ingredients
- Light yet satisfying
- Great for sick days or cold weather
- Perfect meal prep recipe
Ingredients Explained
Chicken & Broth
- Chicken breast – Lean protein that cooks quickly and stays tender when simmered.
- Chicken broth + water – The base of the soup. Broth gives flavor, water keeps it light.
- Chicken bouillon cubes – Boosts the savory taste and depth.
Vegetables
- Carrots – Add natural sweetness and color.
- Celery – Classic soup flavor and aroma.
- Onion – Builds the foundation of taste.
Rice & Seasoning
- White rice – Makes the soup hearty and filling.
- Salt & pepper – Simple seasoning that lets ingredients shine.
Step-by-Step Cooking Method
Step 1: Prepare the Broth
In a large pot, combine:
- 4 cups water
- 1 can chicken broth
Bring it to a boil over high heat.
Step 2: Cook Chicken and Vegetables
Add to the pot:
- Cubed chicken
- Carrots
- Celery
- Onion
- Bouillon cubes
Reduce heat to low, cover, and simmer for 15 minutes until vegetables begin to soften and chicken cooks through.
Step 3: Add Rice
Stir in the uncooked rice.
If soup looks thick, add up to 1 cup extra water.
Simmer another 15 minutes until rice becomes tender.
Step 4: Season & Serve
Add salt and pepper to taste.
Serve hot and enjoy a comforting homemade bowl.
Helpful Tips & Variations
Tips
- Cut chicken evenly so it cooks at the same time
- Don’t overcook rice — it will keep absorbing broth
- Stir occasionally to prevent rice sticking
Variations
Creamy Version: Add ½ cup milk at the end
Spicy Version: Add chili flakes or black pepper
More Veggies: Add peas, corn, or spinach
Brown Rice Option: Cook 10–15 minutes longer
Storage & Reheating
Refrigerator
Store in airtight container for 3–4 days
Freezer
Freeze up to 2 months (rice may soften slightly)
Reheating
Add a splash of water or broth while reheating — rice absorbs liquid over time.
Chicken Rice and Vegetable Soup
Ingredients
Method
- In a large pot, bring 4 cups water and chicken broth to a boil.
- Add chicken, carrots, celery, onion, and bouillon cubes.
- Reduce heat, cover, and simmer 15 minutes.
- Add rice and up to 1 cup additional water if needed.
- Simmer 15 minutes until rice is tender.
- Season with salt and pepper.
- Serve hot.
Notes
- Add extra broth when reheating
- Use leftover cooked chicken if available
- For creamier soup, add a splash of milk at the end
Frequently Asked Questions
Can I use leftover chicken?
Yes! Add cooked shredded chicken when adding rice.
Why is my soup thick?
Rice absorbs broth. Just add warm water or broth.
Can I make it in advance?
Yes — it tastes even better the next day.
Is this soup healthy?
It’s light, low-fat, and balanced with protein, carbs, and vegetables.
