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Chicken & Rice Soup

  • Author: kelsey nixon
  • Yield: 4 servings 1x


  • 1 tablespoon olive oil
  • 1 Mirepoix Mix (from Trader Joes – alternatively ½ cup chopped, onion, celery, and carrot)
  • 2 garlic cloves, minced
  • 3 fresh thyme sprigs
  • 2 quarts chicken stock or broth
  • 1 cup brown rice
  • 2 cups shredded cooked chicken (can use rotisserie chicken)
  • Kosher salt and cracked black pepper, to taste
  • Juice and zest from 1 lemon


Place a large pot over medium heat and add the olive oil. Add the onion, carrots, celery, garlic and thyme . Cook and stir until the vegetables are softened but not browned, about 5 minutes.

Pour in the chicken stock/broth and bring the soup to a simmer. Add in the rice and chicken; season with salt and pepper.

Cook over medium-low heat until the rice is tender, about 25-30 minutes. Add lemon juice and zest just before serving. Serve warm.