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Simple Recipes for Every Day

Chicken and Rice Soup

A bowl of homemade chicken and rice soup with chicken, vegetables, and herbs in a comforting broth, perfect for cold days.
  • Serves:  6
  • Prep Time:  15 min
  • Cook Time:  45 min

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, chopped
  • 6 garlic cloves, minced
  • 6 cups chicken stock
  • 1 ½ pounds boneless, skinless chicken breast
  • 1 cup long-grain white rice
  • 1 ½ teaspoons kosher salt
  • 3 large carrots, peeled and cut into ⅓-inch-thick rounds
  • 4 celery ribs, cut into ½-inch-thick pieces
  • ½ teaspoon freshly cracked black pepper, plus more for serving
  • 2 tablespoons roughly chopped fresh dill, plus more for serving
  • 4 cups loosely packed baby spinach
  • ¼ cup fresh lemon juice, (from 2 lemons)

Method

  1. Heat the olive oil in a large stockpot over medium heat. Once the oil is glistening, add the onion and cook, stirring often, until translucent, about 5 minutes. Stir in the garlic and cook until fragrant, about 1 more minute.
  2. Add the stock, 4 cups of water, chicken breast, rice, and salt to the pot and bring to a boil over high heat. Reduce the heat to a simmer and cook, stirring often, until the rice is tender and the internal temperature of the chicken reads 165°F on an instant-read thermometer, about 20 minutes. Turn off the heat and transfer the chicken to a plate.
  3. Using two forks, shred the chicken into 1-inch pieces. Return the chicken to the pot along with the carrots, celery, pepper, and dill. Increase the heat to high and bring to a boil. Reduce the heat to medium-low and simmer until the carrots and celery are tender, about 15 minutes. 
  4. Stir in the spinach and lemon juice and simmer until the spinach is wilted, about 3 more minutes. Divide the soup among 6 bowls. Garnish with dill and pepper.