This Chicken and Rice Soup is a hearty, comforting bowl of warmth perfect for any day. Tender chicken simmers with mixed vegetables in a savory broth, while fluffy rice soaks up the flavors. Simple to prepare, this soup with its warm spices delivers a nourishing, soul-soothing meal that’s ideal for chilly nights or when you need a little extra comfort in every spoonful.
With flu season in full swing, everywhere I turn I am seeing people complaining about being sick. Sick kids, sick hubby, sick themselves. When a cold or flu hits your home, chicken soup is always to the rescue.
But even when everyone is healthy as a horse, this is a great soup to enjoy on a cold winter day. It’s easy to make, wholesome and delicious.
To Make This Recipe You Will Need:
- chicken broth
- soy sauce or coconut aminos
- ginger
- white pepper
- black pepper
- sea salt
- turmeric
- onion
- garlic
- chicken breasts
- frozen mixed vegetables
- uncooked long grain rice
To begin, combine the chicken broth, onion and seasonings in a Dutch oven.
Bring the mixture to a boil and place the chicken breasts in the liquid.
Reduce the heat to a simmer, cover, and cook for about 20 minutes, or until the chicken is cooked through and tender.
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With a pair of tongs, remove the chicken to a cutting board and shred or dice it.
Bring the mixture again to a boil, then add in the frozen mixed vegetables and the rice.
Cover and reduce the heat to a simmer and cook for 20 more minutes, or until the rice is cooked. Add the chicken back to the soup, and let it simmer for a couple minutes, until it is heated back through.
Enjoy!
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Chicken and Rice Soup
Ingredients
- 8 c chicken broth
- 2 ½ Tb soy sauce, or coconut aminos
- 1 teaspoon fresh grated ginger, or 1/2 tsp dry ground ginger
- ½ teaspoon white pepper
- ½ teaspoon freshly ground black pepper
- ½ teaspoon sea salt
- 1/16 teaspoon turmeric
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 ½ lb chicken breasts, boneless, skinless
- 2 c frozen mixed vegetables
- 1 c uncooked long grain rice
Instructions
- To begin, combine all of the ingredients except the chicken breasts, frozen mixed vegetables, and the rice in a Dutch oven.
- Bring the mixture to a boil and place the chicken in the liquid.
- Reduce the heat to a simmer, cover, and cook for about 20 minutes, or until the chicken is cooked through and tender.
- With a pair of tongs, remove the chicken to a cutting board and shred or dice it.
- Bring the mixture again to a boil, then add in the frozen mixed vegetables and the rice.
- Cover and reduce the heat to a simmer and cook for 20 more minutes, or until the rice is cooked.
- Add the chicken back to the soup, and let it simmer for a couple minutes, until it is heated back through.
- Enjoy!
Nutrition
If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.
Unit Conversions:
Unit Conversion for measurements (if displayed), going from US to Metric is an auto-generated conversion. If you are using the metric measurements, please double-check to confirm that these are accurate with your favorite preferred conversion tool.
This recipe was originally published in 2018, updated in 2025.
I might try this recipe without the rice for the Passover matzo ball soup. Do you have a matzo ball soup recipe?
I do have a matzo ball recipe on here, that you could use in any soup that you wish :)
https://cosmopolitancornbread.com/matzo-balls/
Sounds great but an awful lot of sodium. I search for no salt broth and use that.
Am anxious to try it.