Easy Chicken & Rice Soup

View photos and entire recipe article
Recipe by South Your Mouth

While sharing links to South Your Mouth © 2011 is welcomed and encouraged (please and thank you!), do not copy/paste full recipes to any social media (Facebook, etc.), blogs or websites without express written consent. Unauthorized use of content from South Your Mouth © 2011 is a violation of both the federal Digital Millennium Copyright Act (DMCA) and copyright law.

Easy Chicken & Rice Soup

Prep time: 5 minutes

Cook time: 25 minutes

Total time: 30 minutes

3 32-oz. cartons College Inn Chicken Broth

3-4 cups chopped cooked chicken

1 1/2 cups uncooked white rice

1/2 cup butter (1 stick)

1 cup diced onion

1 cup diced celery

1 cup diced carrots

1 teaspoon garlic powder

1 teaspoon fresh thyme (or 1/2 teaspoon dried)

1-2 bay leaves (optional)

1/4 cup flour

Salt & pepper

Sauté butter, onions, celery and carrots in a large pot or dutch oven over medium-high heat until veggies are tender (about 5 minutes). Reduce heat to medium then add garlic powder, thyme, bay leaves and flour then continue cooking 2-3 minutes.

Add chicken broth to the pot then bring to a boil. Add rice, reduce heat to medium, cover and continue cooking 18-20 minutes or until rice is tender. Season soup to taste with salt and pepper, stir in chicken then serve.

This recipe makes approximately 10 servings.


  • A rotisserie chicken works perfect with this recipe! You can also toss a few chicken breasts in the pot when you add the rice then remove them after 5-7 minutes or when they’re cooked through.
  • The flour just makes the soup extra thick and creamy. Feel free to leave it our if you prefer.
  • Add water or more broth if desired after adding the chicken to reach the consistency you like best.