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How To Make Chicken Rice Soup

This comforting Chicken and Rice Soup is perfect for cold days. It's robust enough to call it a meal.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Soup
Cuisine: American
Servings: 4
Calories: 364kcal
Author: Colleen Kennedy


  • 2 TBS olive or grapeseed oil
  • 3/4 cup chopped onion
  • 3/4 cup chopped carrots
  • 1/3 cup chopped celery
  • 1 TBS minced ginger
  • 3 large cloves of garlic minced
  • Salt and black pepper
  • 1/2 TBS dried Italian seasoning
  • 2 1/2 quarts chicken broth 10 cups
  • 1 cup of rice
  • 1 large egg beaten
  • 1 1/2 cups shredded chicken from a rotisserie chicken or homemade
  • Optional 2 TBS fresh chopped parsley


  • In a large pot, add the oil and saute the onions, carrots, and celery for 4 minutes over medium-high heat, stirring often.
  • Add in the ginger and garlic and season well with salt and pepper. Stirring for 2-3 minutes.
  • Add in the Italian seasoning, chicken broth, and rice and bring to a boil.
  • Cook 20 minutes or until rice is tender.
  • Remove from heat, add in beaten egg and stir until incorporated add in shredded chicken, taste and adjust seasoning.


Serving: 4g | Calories: 364kcal | Carbohydrates: 44g | Protein: 24g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 81mg | Sodium: 514mg | Fiber: 2g | Sugar: 2g