Simple Chicken and Rice Soup

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-30 · Updated 2026-03-30

A no-frills, budget-friendly soup using affordable chicken thighs, rice, and seasonal vegetables for a filling meal. This american-inspired soups ready in about 70 minutes pairs uncooked long-grain rice, medium, diced carrots, stalks, sliced celery for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 boneless, skinless (6 oz total) chicken thighs
• 1/2 cup uncooked long-grain rice
• 2 medium, diced carrots
• 2 stalks, sliced celery
• 1 medium, chopped onion
• 1 clove, minced garlic
• 4 cups vegetable broth
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1 chopped onion and sauté for 3-4 minutes until softened. Add 1 minced garlic clove and cook for 30 seconds until fragrant.
2. Step 2: Add 4 chicken thighs, 2 diced carrots, and 2 sliced celery stalks. Cook for 5 minutes until chicken is browned and vegetables are softened. Pour in 4 cups vegetable broth and bring to a boil.
3. Step 3: Reduce heat to low, cover, and simmer for 20 minutes until chicken is cooked through. Stir in 1/2 cup uncooked rice, 1 tsp salt, and 1/2 tsp black pepper. Simmer for 15-20 minutes until rice is tender and soup is thickened.