Simple Chicken and Rice Soup




Cool winter days are always made better by a warm bowl of soup. This simple chicken and rice soup is nourishing and filling. When paired with a slice of homemade bread slathered with grass fed butter it hits the spot. One of the best things about this soup is that it takes only minutes to make and is done cooking in 45 minutes or less!

Simple Chicken and Rice Soup

1 cup white or brown rice
6 cups of chicken broth
1/2 pound shredded chicken
1 medium sized yellow onion, thinly sliced
4 stalks of celery, chopped
2 bay leaves
4 TBS butter

1. Bring the broth to a boil.

2. Add the rice, onion, celery and bay leaf. Simmer for 15 to 4o minutes.*

3. Once the rice is almost cooked, add the chicken and butter. Cook until rice is tender and the chicken is heated through.

*Cooking Time

Brown Rice: About 45 minutes
White Rice: About 20 minutes

About Katie Mae Stanley

Katie Mae Stanley is the writer at Nourishing Simplicity, where the focus is on nourishing foods, herbal remedies, simple living and faith. Ethnic and Mid-west foods are always a favorite in her kitchen and on her blog. She is also the author of the book Steeped: Simple Nourishing Teas and Treats. Katie Mae spent 10 years as a missionary dorm "mama" for a gaggle (almost 40) of amazing deaf girls at a school for the deaf in Baja California, Mexico. Now she finds herself state side ready to embrace God's next adventure. A cup of tea or coffee and a bit of dark chocolate make an appearance at some point in any given day. You can connect with the Nourishing Simplicity community on Facebook, Twitter, and Google+.


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