Healthy Chicken And Rice Soup – Easy 35-Minute Recipe

There's nothing quite like a bowl of chicken and rice soup when you need comfort without the guilt. This version is packed with vegetables, lean protein, and whole-grain brown rice, making it a balanced meal in a bowl.

I've broken down the cooking process into simple steps, with exact temperatures and times, so you get perfectly cooked rice and tender chicken every time. Plus, I've included tips to avoid common pitfalls like mushy rice or bland broth.

Whether you're meal-prepping for the week or nursing a cold, this soup is a reliable, delicious choice. Let's get cooking.

About the Ingredients

1 tablespoon olive oil

For sautéing the aromatics. Use avocado oil for a higher smoke point.

1 medium yellow onion, diced

Adds a savory base. Sweet onion works too.

2 carrots, peeled and diced

Provides natural sweetness and color. Baby carrots can be chopped without peeling.

2 celery stalks, diced

Classic soup flavor. Add more if you like crunch.

2 cloves garlic, minced

Fresh garlic is best. Substitute 1/2 teaspoon garlic powder if needed.

1 pound boneless, skinless chicken breasts

Cut into 1-inch cubes. Thighs also work for more flavor.

6 cups low-sodium chicken broth

Homemade or store-bought. Use vegetable broth for a vegetarian version.

1 cup uncooked brown rice

Brown rice adds fiber. White rice cooks faster; adjust time.

1 teaspoon dried thyme

Earthy flavor. Use fresh thyme (1 tablespoon) if available.

1/2 teaspoon black pepper

Freshly ground is best. Adjust to taste.

2 cups fresh spinach

Stir in at the end for a pop of green. Kale or Swiss chard are good substitutes.

1 tablespoon fresh lemon juice

Brightens the soup. Optional but recommended.

Tips & Tricks

Avoid mushy rice

Cook rice separately or add it later in the cooking process, as instructed.

Don't overcook chicken

Remove chicken cubes as soon as they reach 165°F (74°C) to keep them tender.

Season in layers

Add salt at the beginning and adjust at the end to avoid bland soup.

Step-by-Step Instructions

1. Sauté the aromatics

Heat olive oil in a large pot over medium heat (350°F/176°C). Add onion, carrots, and celery; cook for 5-7 minutes until softened and fragrant, stirring occasionally.

2. Add garlic and spices

Stir in minced garlic and dried thyme. Cook for 1 minute until garlic is fragrant, being careful not to burn it.

3. Brown the chicken

Add chicken cubes and cook for 3-4 minutes until they are lightly golden on all sides (internal temperature reaches 165°F/74°C if you check early). Remove chicken and set aside.

4. Add broth and rice

Pour in chicken broth and add brown rice. Bring to a boil over high heat (212°F/100°C), then reduce heat to low (195°F/90°C) and simmer covered for 25-30 minutes, until rice is tender.

5. Return chicken to pot

Once rice is cooked, add the browned chicken back to the pot. Simmer for an additional 5 minutes to heat through.

6. Stir in spinach and lemon

Remove pot from heat. Stir in fresh spinach until wilted, about 1 minute. Add lemon juice and season with salt and pepper to taste.

7. Rest and serve

Let the soup rest for 5 minutes before serving. Ladle into bowls and enjoy.

Delicious Variations

Vegetarian

Substitute chicken with chickpeas and use vegetable broth.

Spicy

Add a pinch of red pepper flakes or a diced jalapeño with the aromatics.

Creamy

Stir in 1/2 cup of coconut milk or heavy cream at the end for a richer texture.

How to Store Healthy Chicken And Rice Soup

Frequently Asked Questions

If you tried this Healthy Chicken And Rice Soup, let me know in the comments below! Your feedback helps me create more recipes you love.

Healthy Chicken And Rice Soup

Healthy Chicken And Rice Soup is a cozy, veggie-packed bowl that's easy to make in 35 minutes. Perfect for meal prep.

★★★★½ 4.8 (127 ratings)

15 minPrep time35 minCook time6Servings285 kcalCalories

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🧂 Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 pound boneless, skinless chicken breasts
• 6 cups low-sodium chicken broth
• 1 cup uncooked brown rice
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 2 cups fresh spinach
• 1 tablespoon fresh lemon juice

📋 Instructions

1. 1Sauté the aromatics — Heat olive oil in a large pot over medium heat (350°F/176°C). Add onion, carrots, and celery; cook for 5-7 minutes until softened and fragrant, stirring occasionally.
2. 2Add garlic and spices — Stir in minced garlic and dried thyme. Cook for 1 minute until garlic is fragrant, being careful not to burn it.
3. 3Brown the chicken — Add chicken cubes and cook for 3-4 minutes until they are lightly golden on all sides (internal temperature reaches 165°F/74°C if you check early). Remove chicken and set aside.
4. 4Add broth and rice — Pour in chicken broth and add brown rice. Bring to a boil over high heat (212°F/100°C), then reduce heat to low (195°F/90°C) and simmer covered for 25-30 minutes, until rice is tender.
5. 5Return chicken to pot — Once rice is cooked, add the browned chicken back to the pot. Simmer for an additional 5 minutes to heat through.
6. 6Stir in spinach and lemon — Remove pot from heat. Stir in fresh spinach until wilted, about 1 minute. Add lemon juice and season with salt and pepper to taste.
7. 7Rest and serve — Let the soup rest for 5 minutes before serving. Ladle into bowls and enjoy.

👨‍🍳 Chef's Note: For a richer flavor, use bone-in chicken thighs and remove the bones after cooking. This adds extra depth to the broth.

Servings: 6

Cuisine: American

Course: Soup

Nutrition (per serving): 285 kcal · 12g protein · 22g carbs · 9g fat

Written by Liam Fitzgerald
Liam covers personal finance and investing for beginners, with a focus on behavioral psychology and avoiding common money traps. He writes from the perspective of a self-taught enthusiast.