Classic Chicken and Rice Soup


Sharing my Classic Chicken and Rice Soup today!

Classic Chicken and Rice Soup

Is there anything better than homemade soup? You’ve got to try my Classic Chicken and Rice Soup. So hearty, comforting and oh so delicious! I posted a pretty little Instagram picture of the soup I made the family for lunch. I did not plan on sharing the recipe, but because I posted that little picture on Instagram, I got lots of requests for the recipe 🙂

Classic Chicken and Rice Soup

You know I generally like to post step by step photos, but that Sunday afternoon, photos were the last thing on my mind 🙂  I was rushing around like a mad woman after church to get lunch made for my hungry boys.

Since it was so delicious,  I penciled down the recipe, took a couple photos of the very last bowl left on Monday so I could share with you. Hope you enjoy minus all the photos!! xoxo

Classic Chicken and Rice Soup

Bowl of Chicken Soup

Classic Chicken and Rice Soup

This easy Chicken and Rice Soup recipe is so comforting and delicious! A healthy chicken soup filled with veggies and shredded chicken.
Course: Soup
Cuisine: American
Prep Time 10 mins
Cook Time 30 mins
Servings: 8 servings
Calories: 113kcal
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  • Dutch Oven


  • 2 tbsp olive oil extra virgin
  • 1 chopped white onion medium onion
  • 1 tbsp garlic minced
  • 3 stalks celery chopped
  • 3 carrots peeled and chopped
  • 3 cups cooked shredded chicken breast
  • 7 cups chicken broth
  • 2 cups cooked white rice
  • 1 tbsp

    Dijon mustard

  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 1/4 cup fresh chopped parsley finely chopped


  • Heat oil in large Dutch oven or pot over medium heat. Add onions, and cook stirring until tender, about 5 minutes. 
  • Add garlic and cook, stirring for 1 minute. Add celery and carrots, cooking and stirring until tender, about 5 minutes. 
  • Add chicken, chicken broth, rice, Dijon, salt, pepper and parsley. 
  • Stir and reduce heat to low. Let simmer until ready to serve, about 30 minutes.


Calories: 113kcal | Carbohydrates: 16g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Sodium: 949mg | Potassium: 321mg | Fiber: 1g | Sugar: 2g | Vitamin A: 4045IU | Vitamin C: 19.8mg | Calcium: 36mg | Iron: 0.8mg
Keywords: chicken soup recipe, easy chicken soup recipe, the best chicken soup

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Classic Chicken and Rice Soup

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43 Responses
  1. Beth

    This looks so good… it’s going to get cold this weekend where I live and now I (almost) can’t wait! I will definitely be trying this soup soon!!

  2. Amanda

    This looks delish! I’ve been looking for soup recipes since it is getting so chilly.

    On another note, that bowl is SO CUTE! Where did you get it!?

  3. This is something my mom would serve everytime I am feverish as a child, or heartbroken as a teener…
    This is real comfort soup!

  4. Melissa

    I’m trying this out for dinner tonight, it looks delicious! I’m also trying out your taco soup this week. Can you tell that I am a total soup lover?

  5. Cheryl

    I made this soup tonight..very tasty! I had a real problem with the veggies though…they never got tender…even after more than 15 minutes on medium. I ended up having to boil the soup to get un-crunchify them! Any advice for next time?

  6. Desiree

    I made this the other night for dinner and it was excellent! I started the veggies early and let them really cook down so they were nice and tender. Very filling and comforting soup – perfect with a side of French bread! Thanks!

  7. Margo

    I saw the dijon mustard and said “WHAT?”…then I did as I was told and put it in the broth. OHMYGAWD! This soup was fantastic. Loved every spoonful. I knew to just go with you…you’ve NEVER steered me wrong. Thanks for sharing…and I never missed the pictures. =)

  8. Tara

    Made this last night – the (very picky) son and hubby both loved it! Will be adding it to my regular repertoire. Love your site!

  9. Lindsay

    This was amazing! We made it slightly different to make it easier on our busy schedule:
    We prepped ahead of time:
    -made the rice in the rice cooker
    -sautéed onion and garlic in pan
    Then threw everything into the crock pot (6qt was too big, try 4qt) and cooked on low about 8 hours.
    Super good!

  10. Kasey

    So delicious on a cold night. Added some spices. Used a rotisserie chicken and wild rice instead of white. Could have licked the bowl

  11. Courtney

    I just made a pot of this last night! It was so delicious, is ish that I had doubled the recipe so that we could eat it for a week! One of the most delicious soups I have had in a LONG time! Thank you so much for this wonderful, affordable, and easy recipe! This is going on my recipe box 🙂

  12. Roxanne

    I want to double the recipe. Do you think it will fit in a 6 quart crock pot? Cooking for a big crowd. Thanks for sharing it!

  13. Jenny N

    Ahhhhh! Best soup ever!! Thank you so much for this recipe. My 3 boys gobbled it up! It’s all about the mustard. Don’t let it scare you! Double it and freeze some for later. You won’t be sorry!!

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