This Chicken and Rice Soup recipe is ideal for sick days and cold weather. It is a healthy one-pot soup that eats like a meal and is naturally gluten-free. Learn how to make the best homemade chicken and rice soup with this easy and flavorful recipe.

Why You’ll Love This Chicken and Rice Soup

Yes, I know it is the middle of June and I am posting a soup recipe. But my mom (who I especially made this soup for) caught a cold and it was raining all day on Saturday when I made it, so it is perfectly apropos. 😊

The usual meal of choice for someone that is feeling under the weather is a big bowl of Chicken Noodle Soup. However, my mother is gluten-intolerant. Since I did not have any gluten-free pasta on hand, I decided to whip up a delicious celiac-friendly alternative instead.

Hearty soups like this one are the perfect solution for a quick dinner, because they are super satisfying and can be made in the blink of an eye. In addition, just one bowl can be a great source of nutrients and provides a generous dose of comfort. This filling Chicken and Rice Soup recipe is made with lots of vegetables, rice and is made extra easy by using rotisserie chicken (although you can use any leftover chicken you have on hand).

The verdict? My mom loved it, and I am sure you will too! ♡

More Gluten-Free Soup Recipes

Here are some more tasty GF soups that I know you will love:

If you make this One-Pot Chicken and Rice recipe, let me know! Leave a comment with a star rating ★ below, because I love hearing from you! ♡

Chicken and Rice Soup (Easy One-Pot Recipe!)

Close-up overhead view of two bowls of One-Pot Chicken and Rice Soup on a beige background.

This One-Pot Chicken and Rice Soup recipe is ideal for sick days and colder weather. A hearty soup that eats like a meal and is naturally gluten-free.

Alia Kay

5 from 1 vote

Prep Time 10

Cook Time 20

Total Time 30

Course Main, Soup

Cuisine American

Servings 6 servings

Calories 253 calories

Ingredients

2 tablespoons olive oil
1 yellow onion, chopped
2 carrots, chopped
2 cloves garlic, minced
4 cups low-sodium chicken broth
1 cup water
1/2 cup uncooked white rice
1 bay leaf
1/2 teaspoon dried thyme
2 cups chopped cooked chicken
1/2 cup frozen peas
Salt and pepper, to taste

US Customary - Metric

Instructions

Heat the olive oil in large pot set over medium heat. Add the onion and carrots and cook for 4-5 minutes or until softened.
Add the garlic and cook for 1 minute until fragrant.
Stir in the broth, water, rice, bay leaf, and thyme. Bring to a boil, then reduce the heat to medium-low. Cover and simmer for 10 minutes, or until rice is cooked.
Stir in the chicken and peas. Simmer, uncovered, for 5 minutes until heated through.
Remove the bay leaf. Season with salt and pepper, to taste. Serve warm.

Nutrition

Nutrition Facts

Chicken and Rice Soup (Easy One-Pot Recipe!)

Amount per Serving

Calories

253

% Daily Value*

Fat

Saturated Fat

Cholesterol

Sodium

Potassium

372

Carbohydrates

Fiber

Sugar

Protein

Vitamin A

3530

Vitamin C

7.7

Calcium

Iron

1.4

* Percent Daily Values are based on a 2000 calorie diet.

Notes

For the chicken in this recipe, you can use rotisserie or any leftover cooked chicken. Alternatively, you can cook and dice two small chicken breasts, which would yield about two cups of meat.
Leftovers can be stored in the fridge for up to five days or in the freezer for up to three months.

Keyword Chicken and Rice Soup