Easy Chicken and Rice Soup Recipe

This Easy Chicken and Rice Soup Recipe is so easy to make, and you can turn this into a big, full meal to feed an entire family this hearty soup with a nice chunk of crusty bread and a big old baked potato on the side. 

Even though it is summer, many people are resorting to comfort foods due to COVID19.

People are staying indoors more, people are sick with the common cold, or the current virus, and we all just want to sit down on the sofa with a fuzzy blanket.

Maybe a dog next to us (I have three) and a big, warm bowl of soup in our laps while we binge watch TV or settle in with a new book. 

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Easy Chicken and Rice Soup Recipe

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LOOKING FOR OTHER GREAT SOUP RECIPES? CHECK THESE Bad Boys OUT! They're all made in the crockpot!

I absolutely love slow cooker and crock pot recipes because they free up so much of my time. I just pop everything into the slow cooker in the morning and by dinner time, it’s all set! I especially love this Slow Cooker Tomato Basil Soup Recipe!

How to Make This Easy Chicken and Rice Soup Recipe

Easy Chicken and Rice Soup Recipe Ingredients

• 4-5 medium to large carrots
• 2 large chicken breasts, cooked
• 1 small head of organic broccoli
• 1 medium to small onion
• 3-6 garlic cloves
• 4 cups chicken stock, we try to use homemade when we have it on hand, but store bought absolutely works as well.
• 1 package instant rice, the one shown is our favorite
• salt and pepper to taste

Easy Chicken and Rice Soup Recipe Directions

Start by washing your vegetables, peel the carrots, chop the onion as large or small as you like. Mince the garlic or leave it whole, we tend to leave it whole. 

In a medium to large pot, heat the chicken stock to a boil. I save the tops of the broccoli to finely chop and toss into the soup right before it comes off the heat.

The rest of the broccoli I chop in thin slices just like the carrots and toss in to cook all together with the onion and garlic in the chicken stock.

Cook the carrots and broccoli just as you normally would.  You can turn off the heat just before they hit the tenderness that you prefer for the vegetables.  

Add the already cooked chicken to the soup, you can chop it or break it up with your hands into smaller pieces.

Stir in the instant or precooked rice and tips of the broccoli, cover and let sit for about 5 minutes. 

In which container to serve the rice and chicken soup?

To serve and even cook your chicken rice soup in the best possible way, opt for porcelain utensils, more precisely French dinnerware. These dishes are very popular with the public and have many qualities, including  :

• Shock resistant: porcelain tableware is made of kaolin, feldspar, chalk, clay and quartz. These elements are fired together to obtain a solid and very resistant material over time. It is important to specify that the utensils of this material resist as much to the mechanical shocks as to the thermal shocks.
• Easy to clean: it is very easy to clean porcelain, since it has a very smooth and non-stick surface. For this reason, porcelain is in great demand.
• Hygienic: this material is impermeable, so it does not absorb grease or bacteria during use. This avoids any transfer of taste from one food to another, and also avoids possible contamination. Also, these utensils are made only of natural materials free of chemicals and heavy metals.
• Aesthetics: French porcelain tableware is fine, shiny and beautifully decorated. It brings a certain elegance to the table and a real added value to the meals it contains.

Serve this delicious soup up with an equally easy slow cooker baked potato on the side, or maybe with some soda bread and enjoy!

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To print this Easy Chicken and Rice Soup Recipe, simply click the recipe card below!

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Who wants to swipe their screen on their phone or tablet when their hands are greasy? So I love offering this option as well! 

Print

Easy Chicken and Rice Soup

Author Jennifer

Ingredients

• 4-5 medium to large carrots
• 2 large chicken breasts cooked
• 1 small head of organic broccoli
• 1 medium to small onion
• 3-6 garlic cloves
• 4 cups chicken stock we try to use homemade when we have it on hand, but store bought absolutely works as well.
• 1 package instant rice the one shown is our favorite
• salt and pepper to taste

Instructions

1. Start by washing your vegetables, peel the carrots, chop the onion as large or small as you like.
2. Mince the garlic or leave it whole, we tend to leave it whole.
3. In a medium to large pot, heat the chicken stock to a boil.
4. I save the tops of the broccoli to finely chop and toss into the soup right before it comes off the heat.
5. The rest of the broccoli I chop in thin slices just like the carrots and toss in to cook all together with the onion and garlic in the chicken stock.
6. Cook the carrots and broccoli just as you normally would.  You can turn off the heat just before they hit the tenderness that you prefer for the vegetables.
7. Add the already cooked chicken to the soup, you can chop it or break it up with your hands into smaller pieces.
8. Stir in the instant or precooked rice and tips of the broccoli, cover and let sit for about 5 minutes.
9. Serve and enjoy!

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