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LIGHT CHICKEN RICE SOUP centered hero view, clean and uncluttered
Thomas Baker

Light Chicken Rice Soup Easy Recipe for Busy Weeknights

This light chicken rice soup is perfect for an easy dinner or a quick family meal on busy weeknights. It’s a simple soup recipe packed with juicy chicken, flavorful rice, and hearty vegetables that will feel like a warm hug from grandma’s kitchen.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 8 cups
Calories: 121
Ingredients Method Notes

Ingredients
  

  • 1 teaspoon dried basil
  • ½ teaspoon dried parsley
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • ½ teaspoon mustard powder
  • ¼ teaspoon pepper
  • 2 tablespoons butter
  • 1 small yellow onion diced
  • ½ cup diced carrots
  • 2 ribs celery diced
  • 3 cloves garlic minced
  • 5 cups chicken broth
  • 1 teaspoon soy sauce
  • 1 teaspoon hot sauce
  • 1 1/4 lb. bone-in chicken breast
  • fresh parsley to garnish
  • 1 ½ cups chicken broth (for rice)
  • ¾ cups white long grain rice uncooked

Method
 

  1. Heat the butter in a large pot over medium heat and cook the onions, carrots, and celery until softened, about 4 minutes. Stir in the garlic and continue cooking for an additional minute.
  2. Add basil, parsley, oregano, thyme, mustard powder, pepper, soy sauce, hot sauce, chicken breast, and 5 cups chicken broth to the pot. Gently bring just to a simmer, partly covered, and let the chicken cook through slowly for 15 to 20 minutes without boiling.
  3. Remove the chicken breast and shred the meat using two forks, discarding the bones. Return the shredded chicken to the pot.
  4. Meanwhile, prepare the rice by bringing 1 ½ cups chicken broth to a boil in a separate saucepan. Add the uncooked rice and return to a boil. Cover tightly, reduce heat to low, and simmer for 15 minutes.
  5. Turn off the heat and let the rice rest, still covered, for 10 minutes to finish cooking and release any stuck grains.
  6. Adjust the soup seasoning with salt if needed. To serve, spoon the cooked rice into bowls and ladle the hot soup over the top.
  7. Garnish with fresh parsley and enjoy your comforting, easy-to-make chicken and rice soup.

Notes

  • For the best flavor, use bone-in chicken breast or thighs. You can simmer the chicken gently for longer to develop richer broth and juicier meat. Leftover or rotisserie chicken can also be swapped in—add it to the soup and warm through for 15 minutes without boiling. Store leftover soup and rice separately to prevent the rice from absorbing too much broth. Both soup and rice freeze well for up to 3 months. Serve with Ranch Oyster Crackers for an extra tasty touch.