Chicken and Rice Soup

5 from 4 votes

If you need a quick and hearty dinner, or are feeling a bit under the weather, then you NEED this Chicken and Rice Soup!

Prep Time15

Cook Time20

Total Time35

Course: Main Course, Soup

Cuisine: American

Keyword: chicken soup, chicken soup recipe

Servings: servings

Calories: 449kcal

3 Tbsp unsalted butter
3 medium carrots peeled and chopped
2 stalks celery chopped
1 medium to large yellow onion peeled and chopped
1 tsp Italian seasoning
1 tsp garlic powder
1/2 tsp kosher salt
1/2 tsp black pepper
1/4 tsp paprika
1 dried bay leaf
8 cups reduced sodium chicken stock 64 oz stock, broth can be used as a substitute
3 cups cooked and shredded chicken from a rotisserie chicken, or leftover chicken
1 1/2 cups long grain white rice
1/3 cup heavy whipping cream
minced fresh parsley for garnish
crusty bread optional side

Heat a dutch oven or heavy bottomed soup pot over MED heat. Once hot, add butter and let melt.
Add carrots, celery, and onion to pot. Season with Italian seasoning, garlic powder, salt, pepper, and paprika and stir.
Cook, stirring occasionally, for 5-6 minutes, or until softened. Add bay leaf.

Pour in chicken stock, shredded chicken, and rice. Stir well.
Bring up the soup up to a simmer, then simmer (uncovered) for 15-20 minutes, or until vegetables are soft and rice is cooked.

Remove bay leaf, then stir in heavy cream. Let cook a few minutes until heated through, then serve hot (garnished with fresh parsley and served alongside some bread).

I've estimated that this recipe serves about 6-8, however I don't measure my serving sizes precisely, and the exact serving size is up to you.

As mentioned earlier in the post, these are estimations, as I haven't specifically tested this recipe in the slow cooker.
With pre-cooked chicken:
- Omit butter.
- Add all ingredients (except chicken, rice, and heavy cream) to the insert of a slow cooker.
- Cover and cook on LOW for 6-8 hours, or HIGH for 3-4.
- Remove bay leaf. Cook rice separately and set aside, and add shredded chicken and heavy cream to the slow cooker about 45 minutes before serving.
- To serve, add rice to a bowl, then top with a couple of ladles of the soup. Stir and garnish.
With raw chicken:
- Omit butter.
- Add all ingredients (except rice and heavy cream) to the insert of a slow cooker.
- Cover and cook on LOW for 6-8 hours, or HIGH for 3-4.
- Remove bay leaf. Remove chicken to a cutting board and shred.
- Cook rice separately and set aside, and add shredded chicken and heavy cream to the slow cooker about 15 minutes before serving.
- To serve, add rice to a bowl, then top with a couple of ladles of the soup. Stir and garnish.

As mentioned earlier in the post, these are estimations, as I haven't specifically tested this recipe in the Instant Pot.
With pre-cooked chicken:
- I would saute the carrots, celery, and onion in the butter in the Instant Pot.
- Add seasonings, rice, stock, and the bay leaf and pressure cook on high for 5 minutes.
- Perform a quick pressure release, then turn the saute function back on.
- Remove bay leaf, then add heavy cream and shredded chicken.
- Serve as desired.
With raw chicken:
- I would saute the carrots, celery, and onion in the butter in the Instant Pot.
- Add raw chicken, seasonings, rice, stock, and the bay leaf and pressure cook on high for 10 minutes.
- Let the pot sit (performing a natural pressure release) for 5-8 minutes, then turn the valve to release any remaining pressure.
- Turn the saute function back on.
- Remove bay leaf, then add heavy cream and shredded chicken.
- Serve as desired.