Chicken Rice Soup
Prep time
Cook time
Total time
Loaded with veggies and tender chicken, this Chicken Rice Soup is so flavorful and a healthy soup choice for fall or winter.
Recipe type: Soup
Serves: 6-8
  • 1 tbsp butter or olive oil
  • 4-5 large carrots, peeled and diced
  • 3-4 large stalks of celery, sliced
  • 1 large onion, diced
  • 1 large garlic clove, crushed
  • 1 tsp salt
  • ¼ tsp ground black pepper
  • 8-10 cups water
  • 6 tsp chicken bullion
  • 1 cup raw long grain rice
  • 2-3 cups precooked chicken, rotisserie chicken works great
  • 1-2 tsp lemon juice, to taste
  • 1-2 tbsp dried or fresh parsley, optional
  1. In a large soup pot or an enamel Dutch oven sauté the diced carrots, celery, onion and garlic in the butter or olive oil over medium high heat. Add the salt and pepper while you sauté them. Sauté until onions are translucent.
  2. Add the water and chicken bullion. Stir and bring to a boil.
  3. Once soup is boiling, reduce heat to medium and add the rice. Let the rice boil for 20 minute or until it is tender. Add the chicken and heat through.
  4. Add lemon juice. It can be fresh squeezed or bottled. Taste soup and adjust salt, pepper and/or bullion to personal taste.
  5. Add dried or fresh parsley. (optional)
  6. ENJOY!
Recipe by Real Life Dinner at