The Best Chicken and Rice Soup

This simple, one-pot soup can be jazzed up with homemade bone broth or use storebought. Either way, it'll be delicious.

Course Soup
Cuisine American
Keyword chicken, main dish, rice, side dish, soup, stew


  • 2 TBS olive oil extra virgin
  • 1 TBS butter from grass-fed cows
  • 1 onion diced
  • 2 stalks celery diced
  • 2 carrots peeled and diced
  • 3 cloves garlic minced
  • 1 cup white rice
  • 2 quarts chicken stock
  • 1 quart bone broth turkey, beef, or chicken
  • 1 lb chicken breast boneless, skinless
  • salt and pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • extra virgin olive oil for drizzling


  1. In a large stockpot over medium-high heat, add butter and olive oil. 

  2. Once hot, add onion, celery, carrots, and garlic. Saute until the vegetables begin to soften, 5 minutes.

  3. Add rice and toss to coat. Cook 1-2 minutes.

  4. Add stock, bone broth, and chicken breasts. Season with salt and pepper and dried seasonings. Bring to a boil. Then turn the heat down to medium, cover, and simmer 20 minutes or until chicken is cooked through and rice is tender. 

  5. Remove chicken to a bowl. With an electric hand mixer, shred the chicken. Return chicken to the pot and heat through. Adjust seasoning to taste.

  6. Ladle soup into serving bowls and drizzle with extra virgin olive oil. Serve and enjoy!