chicken rice soup

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This soup is boring.

I don’t mean it isn’t tasty—it certainly is—but what I mean is that it’s very normal. So normal, it’s boring. In the most comfortable and cozy way possible. Kinda like how your favorite movie that you’ve seen 100 times is boring. The way a Friday night with pizza and beer is boring. The way your comfiest jammies are boring. Comfort food boring.

I like boring.

I’ve been eating this soup since I was a wee Cass. I’ve been making it since I was a slightly-less wee Cass. This was definitely a standard in my house growing up. Whenever we had a roasted chicken or turkey, we knew the next day was going to be chicken (or turkey) rice soup. I can guarantee that making this soup with my Mama was where I learned the joy and simplicity of a mirepoix. The combo of onions, celery and carrots sautéed a little bit of fat (in this case, olive oil) is just pure magic. You pretty much can’t go wrong when you start a soup with such great aromatics.

If you are low on cooked chicken, you can buy one of those rotisserie chickens from the store and use that meat. No one will ever know, I promise.

Chicken Rice Soup

Chicken Rice Soup

Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes

This is a great day-after-Thanksgiving dish that'll feed a crowd. Double or triple it and you'll have enough to feed a pretty large family.


  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 large stalks celery, diced
  • 3 large carrots, sliced into thin coins
  • 1 clove garlic, minced
  • 8 ounces button mushrooms, sliced
  • Salt and pepper, to taste
  • 3 cups shredded chicken
  • 2 bay leaves
  • 1 teaspoon dried sage
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried oregano
  • 8 cups chicken broth
  • 1 cup brown rice


  1. In a large soup pot, heat the olive oil over medium-low heat. Add in onion, celery, carrots and garlic and cook until softened, about 8 minutes.
  2. Add in mushroom, salt and pepper and cook until mushrooms have released some of their liquid, about 3 minutes.
  3. Add in chicken, bay, sage, rosemary, oregano and broth.
  4. Bring to a boil, add in rice, reduce heat and simmer for 45-50 minutes or until rice is cooked and veggies are soft.
  5. Remove bay leaves before serving.
Nutrition Information:
Yield: 8 Serving Size: 1 serving
Amount Per Serving: Calories: 180Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 43mgSodium: 1023mgCarbohydrates: 12gFiber: 2gSugar: 3gProtein: 16g

At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.


What’s your favorite “boring” comfort food?


Cassie is the founder and CEO of Wholefully. She's a home cook and wellness junkie with a love of all things healthy living. She lives on a small hobby farm in Southern Indiana with her husband, daughter, two dogs, two cats, and 15 chickens.
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Hello. My name is Cassie, and I’m a healthy home cooking expert.

I'm a Certified Holistic Nutritionist, and I've been developing healthy recipes professionally for over 15 years. Food is my love language, and my kitchen tips and nourishing recipes are my love letter to you!

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