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Chicken Rice Soup


This wholesome Chicken Rice Soup recipe is exactly what you crave on a cool autumn day. The soup gets a deep flavor from roasted chicken and turmeric.

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Rate this recipe 4.4/5 (16 Votes)


  • 3 boneless, skinless chicken breasts
  • Olive oil, for drizzling
  • 1/4 teaspoon ground thyme
  • Salt and freshly ground black pepper
  • 2 tablespoons butter
  • 3 stalks celery, finely diced
  • 2 carrots, finely diced
  • 1 onion, finely diced
  • 1 red bell pepper, finely diced
  • 2 sprigs fresh thyme, leaves only
  • Pinch turmeric
  • 8 cups low-sodium chicken broth
  • 2 cups long-grain rice
  • Fresh parsley, minced, for serving


Servings 6
Preparation time 10mins
Cooking time 70mins
Adapted from


Step 1

Preheat the oven to 400°F.

Drizzle the chicken breasts with olive oil and sprinkle with the ground thyme and some salt and pepper. Put the chicken in a roasting pan and roast until cooked through, about 20 minutes. Set aside.

In a pot over medium heat, melt the butter and sauté the celery, carrots, onions and bell peppers for 3 to 4 minutes. Sprinkle with the fresh thyme and turmeric and cook for another 2 minutes. Pour in the chicken broth, cover, bring to a simmer and simmer 30 minutes.

Prepare the rice according to the package instructions; keep warm.

Shred or chop the chicken and add it to the pot with the soup. Simmer for another 15 minutes. Stir in the rice and minced parsley and serve.

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