Name: The Best Easy Chicken and Rice Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 tbsp olive oil; 1 cup brown mushrooms, sliced; 2 celery stalks, diced; 2 carrots, diced; 1 medium onion, diced; 3 cloves garlic, minced; 3/4 cup basmati rice; 2 boneless skinless chicken breasts, diced; 6 cups chicken broth; 2 tbsp butter; 2 tbsp plain flour; 1 1/2 cups milk; Salt and pepper to taste

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I’m excited to share this delightful chicken and rice soup that’s not only easy to make but incredibly comforting. Whether I’m winding down after a long day or looking for a cozy meal, this soup always hits the spot.

The Best Easy Chicken and Rice Soup

Why You’ll Love This Recipe

I love this chicken and rice soup because it’s hearty yet light, and the homemade roux gives it a creamy, silky texture without being heavy. The mixture of vegetables and tender chicken makes it both nutritious and satisfying. Plus, it’s versatile—I can easily swap ingredients depending on what I have on hand, and it reheats beautifully the next day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Olive oil
Brown mushrooms
Celery
Carrots
Onion
Garlic
Basmati rice
Boneless skinless chicken breasts
Chicken broth
Butter (for the roux)
Plain flour (for the roux)
Milk (for the roux)
Salt and pepper to taste

Directions

Sauté the mushrooms. I heat a couple of tablespoons of olive oil in a large saucepan, then add sliced mushrooms and cook until golden. Once they’re done, I remove them and set aside.
Cook the vegetables. In the same pan, I sauté diced celery, carrots, and onion until softened (about 5 minutes), then add minced garlic and cook for another 2–3 minutes.
Toast the rice. I stir the rice into the sautéed veggies to coat it well with oil, helping to enhance its flavor.
Simmer the soup. I pour in the chicken broth and simmer until the rice is almost cooked (around 10 minutes). Then I add diced chicken and continue simmering until the chicken is fully cooked (another 10 minutes).
Make the roux. In a separate saucepan, I melt butter over medium heat, stir in flour until it forms a paste, then gradually whisk in milk until it thickens into a smooth sauce. I season it with salt and pepper.
Combine and finish. Finally, I pour the roux into the soup, stir in the mushrooms, and let everything heat through before serving.

Servings and timing

This recipe makes about 6 generous bowls of soup. Preparation takes roughly 15 minutes, and cooking takes around 30 minutes, so you can have a comforting meal ready in about 45 minutes total.

Variations

Grain swap: I sometimes replace basmati rice with long-grain white rice, brown rice, or even orzo for a different texture.
Herb additions: Adding fresh parsley, thyme, or a bay leaf can boost the aroma and flavor.
Veggie boost: I’m partial to stirring in peas or corn during the final few minutes of cooking for extra color and sweetness.
Dairy substitute: For a lighter version, I use unsweetened almond milk instead of whole milk and omit the butter from the roux.
Protein alternative: Leftover rotisserie chicken works beautifully in place of fresh chicken breasts for quicker prep.

Storage/reheating

I store any leftovers in airtight containers in the refrigerator for up to 4 days. To reheat, I warm the soup on the stove over medium-low heat, stirring occasionally—it might thicken after chilling, so I add a splash of broth or milk if needed. It also freezes well: I freeze portions in freezer-safe bags for up to 3 months and thaw overnight in the fridge before reheating.

FAQs

1. Can I make this soup dairy-free?

Absolutely. I simply replace the milk in the roux with a dairy-free alternative like almond or oat milk, and use a plant-based butter substitute if desired.

2. How can I make the soup thicker or thinner?

For a thicker soup, I add a bit more roux or stir in additional flour slurry. To thin it, I mix in extra chicken broth or milk until it reaches my preferred consistency.

3. Is it okay to use pre-cooked or leftover chicken?

Yes! I often use leftover roast chicken or a rotisserie bird—just add it during the last few minutes of simmering to warm through without overcooking.

4. Can I prep this ahead of time?

I prep the vegetables and roux ahead, store separately, and assemble everything when I’m ready to cook. It cuts down active cooking time significantly.

5. What can I serve with this soup?

I enjoy it with crusty bread, garlic toast, or a light side salad. It pairs well with a warm baguette or cheese toasties.

Conclusion

This easy chicken and rice soup is one of those comforting, feel-good dishes that’s both satisfying and simple. I love how flexible it is—you can adapt it based on what you have in the pantry, and it’s perfect for batch cooking and freezing. Whether I’m craving comfort on a chilly evening or just need a quick, wholesome meal, this soup never disappoints.

The Best Easy Chicken and Rice Soup

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Author: Chef Sara
Total Time: 45 minutes
Yield: 6 servings
Diet: Low Fat

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Description

A hearty yet light chicken and rice soup made with a creamy roux, tender chicken, and a medley of vegetables. Perfect for cozy meals and easy to adapt with pantry staples.

Ingredients

2 tbsp olive oil

1 cup brown mushrooms, sliced

2 celery stalks, diced

2 carrots, diced

1 medium onion, diced

3 cloves garlic, minced

3/4 cup basmati rice

2 boneless skinless chicken breasts, diced

6 cups chicken broth

2 tbsp butter

2 tbsp plain flour

1 1/2 cups milk

Salt and pepper to taste

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Instructions

Heat olive oil in a large saucepan over medium heat. Add sliced mushrooms and sauté until golden. Remove and set aside.
In the same pan, sauté diced celery, carrots, and onion for about 5 minutes until softened. Add minced garlic and cook for another 2–3 minutes.
Stir in the basmati rice to coat with the oil and enhance its flavor.
Add chicken broth and bring to a simmer. Cook for about 10 minutes until rice is nearly tender.
Add diced chicken and continue to simmer for another 10 minutes until the chicken is fully cooked.
In a separate saucepan, melt butter over medium heat. Stir in flour to form a paste, then gradually whisk in milk. Cook until thickened into a smooth sauce. Season with salt and pepper.
Pour the roux into the soup and stir well. Add back the sautéed mushrooms and heat through before serving.