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–+ servings
Bowl of simple chicken and rice soup with carrots, celery, and herbs on top.

Simple Chicken and Rice Soup for Meal Prep

A straightforward chicken and rice soup recipe, perfect for meal prep. This soup is easy to make and stores well for quick meals throughout the week.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: dinner, Soup
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 1 tbsp olive oil
  • 1 onion diced
  • 2 carrots diced
  • 2 celery stalks diced
  • 2 garlic cloves minced
  • 1 lb boneless, skinless chicken breasts
  • 6 cups chicken broth
  • 1 cup long-grain white rice
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried thyme

Equipment

  • Large pot
  • Cutting board
  • Chef's knife

Method
 

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5 minutes until softened.
  2. Add garlic and cook for 1 minute until fragrant.
  3. Place chicken breasts in the pot. Pour in chicken broth. Bring to a boil.
  4. Reduce heat to low. Cover and simmer for 15 minutes.
  5. Remove chicken from the pot. Shred it using two forks.
  6. Return shredded chicken to the pot. Add rice, salt, pepper, and thyme. Simmer for 15 minutes until rice is tender.
  7. Adjust seasoning if needed. Serve hot or store in airtight containers for meal prep.

Nutrition

Calories: 320kcalCarbohydrates: 35gProtein: 28gFat: 7gSaturated Fat: 1gCholesterol: 65mgSodium: 950mgPotassium: 480mgFiber: 2gSugar: 3gVitamin A: 120IUVitamin C: 8mgCalcium: 40mgIron: 2mg

Notes

This soup keeps well in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave.

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