Whole-Grain Chicken Soup with Rice

Whole-Grain Chicken Soup with Rice

A thick chicken soup with rice, a few carrots, onions, garlic, and herbs. Delicious, fragrant, and warming!


8 servings


14 cups chicken broth (or water plus bouillon)
2 cups (uncooked) brown rice (or a brown/wild rice mixture)
2 tablespoons butter
2 cloves minced garlic (about 1 teaspoon)
1 large onion, diced
4 celery ribs, diced
4 carrots, diced
1/4 teaspoon black pepper
2 teaspoons salt (or more)*
1/2 teaspoon dried rosemary (or 1 1/2 teaspoons fresh)
1/2 teaspoon dried thyme (or 1 1/2 teaspoons fresh)
3-4 cups cooked cubed chicken meat**


1. In a large stock pot, combine the broth, rice, butter, garlic, onion, celery, carrots, pepper, salt, rosemary, and thyme. Bring to a boil over medium heat.

2. When soup starts boiling, stir once and cover with a tight-fitting lid. Reduce heat to low and simmer, covered for at least 45 minutes. Check to see how tender the rice is after 45 minutes (for brown rice), and cook 10-15 minutes longer if needed.

3. Add chicken meat, stirring gently. Heat on low for 10 minutes or until soup is heated through. Add salt to taste. Enjoy!

I like to serve this soup with bread or rolls, salad, and applesauce.

Additional Notes: 

*You may need more salt, depending on how salty your chicken broth was. I used a low-sodium chicken broth and added a total of 5 teaspoons of salt for this recipe. Start with less, and salt "to taste"! :)

**If you wish to start with fresh chicken, use about a pound of meat, cut into cubes, and add with the veggies (step 1).

Chicken Soup with Rice

Preparation Time: 

15 minutes

Cooking Time: 

70-80 minutes

Tammy's Review: 

This is a delicious chicken soup! I love the hearty whole-grain texture of the rice, and the herbs give it a unique flavor.

In the soup pictured, I used a 4-rice blend from Costco, which contains brown rice, brown basmati rice, a little bit of wild rice, and another kind. You can use plain brown rice, or any combination of whole grain rices in this soup.

Chicken Soup with Rice


We loved this soup. We used brown rice and it was perfect. My husband declared it his favorite chicken soup ever. Way better than the chicken noodle soup I had been making. Thanks for a great recipe. :)


This looks wonderful! I plan to make it soon, but I'm wondering if you have ever frozen it. It looks like it makes quite a lot and it would be nice to put the rest in the freezer.

Note from Tammy: I have not frozen this particular recipe, but in my experience rice freezes well so I think this chicken soup would do great in the freezer! :)


This soup tastes delicious. I like that it doesn't taste salty, yet it doesn't taste like it's missing anything either. At first I was concerned when I looked at my soup because it seemed to have a ton of rice once it had cooked, but it was nice to have rice in every bite, and it didn't taste overly starchy. Thanks for the recipe!


I was very impressed with this chicken soup recipe! This has the best flavor of all chicken soups I've tasted. It is worth it to try this recipe. Thank you Tammy for this wonderful, non-complicated recipe! I made ours dairy free by using coconut oil instead of butter.


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