Simple, Old-Fashioned Chicken and Rice Soup

There’s something timeless about a bowl of old-fashioned chicken and rice soup. It’s the kind of meal that feels like home; simple, nourishing, and deeply comforting. Whether you grew up with a pot simmering on the stove or discovered it later in life, this classic soup has a way of bringing warmth and familiarity to any table.

This recipe is perfect for busy weeknights when you want something hearty without spending hours in the kitchen. With minimal prep time and straightforward ingredients, you can have a homemade soup ready in under an hour. It’s proof that comfort food doesn’t have to be complicated to be delicious.

What makes this chicken and rice soup especially satisfying is its balance of flavors and textures. Tender vegetables, fragrant herbs, and juicy pieces of chicken come together in a rich, savory broth. The rice adds just the right amount of heartiness, making the soup filling enough to serve as a complete meal.

This recipe is also easy to adapt to your family’s needs. Made with gluten-free ingredients, it’s a great option for those with dietary restrictions, while still tasting just as comforting and classic as the traditional version. It’s a soup everyone can enjoy, no special substitutions required.

Whether you’re feeling under the weather, craving a cozy dinner, or simply looking for a reliable go-to recipe, this old-fashioned chicken and rice soup delivers every time. Serve it hot with crusty bread or crackers, and enjoy a bowl of pure comfort that never goes out of style

Old Fashioned Chicken and Rice Soup

This homemade chicken and rice soup can be on your dinner table in less than an hour. It’s a perfect comforting weeknight meal for the whole family.

Prep Time: 10

Cook Time: 40

Total Time: 50

Servings: 6

Calories: 296 kcal

Ingredients

3 Tablespoon Olive Oil
1 Cup Carrots sliced in ¼” thick coins
½ Cup Yellow Onion diced
¼ Cup Celery sliced ¼” thick
2 Tablespoon Gluten Free 1-to-1 Flour Blend or all purpose flour
2 cloves Garlic
1 teaspoon Dried Thyme
½ teaspoon Dried Rosemary
½ teaspoon Salt
½ teaspoon Black Pepper
6 Cup Gluten Free Chicken Broth
2 Cup Cooked Chicken cut into bite sized pieces
¾ Cup White Rice

Instructions

In a large soup pot or dutch oven, heat the olive oil over medium heat. (3 Tablespoon Olive Oil)
Add the onion, carrots and celery to the olive oil and cook until softened, about 10 minutes. Stir occasionally to avoid sticking or burning. (½ Cup Yellow Onion,1 Cup Carrots,¼ Cup Celery)
Add the garlic, herbs, salt, pepper and flour to the pan. Stir to coat the vegetables. Cook for 2 minutes. (2 cloves Garlic,2 Tablespoon Gluten Free 1-to-1 Flour Blend,½ teaspoon Dried Rosemary,1 teaspoon Dried Thyme,½ teaspoon Salt,½ teaspoon Black Pepper)
Add the chicken stock. Stir well. Cover and bring to a simmer. (6 Cup Gluten Free Chicken Broth)
Once simmering, add the rice and cooked chicken. Cook until rice is done, about 20 minutes. (¾ Cup White Rice,2 Cup Cooked Chicken)
Serve immediately. Rice will continue to absorb the liquid after cooking.

Notes

Storage: Store leftover soup in an airtight container in the refrigerator for up to 4 days. The rice will continue to absorb the chicken broth as it sits, so leftover soup will be thicker with less broth, but still delicious. Reheat individual servings in the microwave until the temperature reaches 165 degrees. (about 2-3 minutes on high power)

Estimated macros per serving (1/6 of recipe)

Calories: ~263 kcal
Protein: ~18.4 g
Fat: ~9.2 g
Total carbs: ~25.7 g
Fiber: ~1.6 g
Net carbs: ~24.1 g