A bowl of chicken and rice soup is a simple and delicious lunch or dinner.
There is nothing quite as comforting on a cold winter day as a bowl of soup. And when it comes to wintertime soup, chicken soup is a classic.
Today I am sharing a simple chicken and rice soup that goes together in no time. We love this! It is a great soup for Souper Monday.
You can make this with leftover turkey instead of chicken after the holidays. I love to use frozen cooked and shredded chicken in this soup.
You can also use canned chicken if that is all that you have.
The egg in this is a little unusual, but it helps give it a thicker, richer, and creamy texture.
For a thinner soup use less rice for a thick soup is more rice. If you like other vegetables in your chicken soup feel free to add them.
This is a soup that you really can take the basic recipe and make your own.
Is chicken and rice soup gluten free?
Yes, as long as you read your labels to make sure that your ingredients like chicken broth are gluten free this is a delicious gluten free meal.
Ingredients
- cooked chicken
- carrots
- oil
- onion
- dried thyme
- chicken broth
- lemon juice
- uncooked long grain white rice
- eggs
- dried parsley
Easy Chicken and Rice Soup
An easy homemade version of chicken and rice soup. Hearty and delicious soup for fall and winter.
Ingredients
- 4 cups cooked chicken, cut into chunks or shredded
- 3 carrots peeled and cut into 1/4 inch pieces
- 1 tablespoon oil
- 1 onion, finely chopped
- 1/4 teaspoon dried thyme
- 8 cups chicken broth
- 2 tablespoons lemon juice
- 1 to 1 1/2 cups uncooked long grain white rice ( 1 cup if you like a brothy soup, 1 1/2 if you like a thicker heartier soup)
- 3 eggs
- 1 teaspoon dried parsley
Instructions
- In a large pan heat oil and then cook onion until tender. Add carrots and cook for 2-3 minutes.
- Add broth, chicken, thyme, and lemon juice. Bring to a boil and stir in rice.
- Reduce heat and cook on low 20 minutes or until rice is tender.
- Crack eggs into a small bowl and whisk. Add 1 cup of the hot soup broth to egg and whisk together, then add eggs mixture to soup.
- Stir for 1-2 minutes. Remove from heat and serve.
Notes
If you are gluten-free read labels to make sure that your ingredients are gluten-free.
For a thinner soup use less rice or add more broth. For a thicker soup use more rice or less broth.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 325Total Fat: 17gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 184mgSodium: 1347mgCarbohydrates: 13gFiber: 1gSugar: 3gProtein: 28g
Nutritional values are approximate and aren't always accurate.
Originally Posted January 2013. Updated December 2021
This sounds so yummy! I’ve tried many of your soup recipes and they’re always a hit with my husband and son. Thank you for sharing them! 🙂
What kind of rice do you use ? Regular rice in a bag?
Long grain white rice is what I use. Sorry that was not in the recipe. I just added it. I think you could use just about any type of rice for this you might just need to adjust the cooking time. I hope you enjoy it.
What do the eggs do? Just add texture like egg drop soup? Sorry never made
soup and added eggs 🙂
Yes, the eggs add texture, thickness, and creaminess. You could leave them out, but we like what they add to the soup.
I’m curious – have you ever made this in a crock pot? What modifications did you make? I’m sure the eggs would not go in until almost the end (last half hour?). I’d love any feedback. 😉
Yes, I think you could easily do that. You would have to watch the time on the rice though because it is easy to get overdone. Or I might even just use cooked rice and stir it in at the very end the texture might be a little better that way. I hope that helps.