Packed with tender chicken, wholesome vegetables, and hearty rice, this chicken rice soup is easy to make in about 30 minutes. With an Instant Pot, it's the perfect soup for chilly days and busy weeknights when time is short but great flavor is a must. Make a batch of this nourishing classic chicken soup and you'll wonder why you ever bothered with boxed or canned again. No Instant Pot? I have stovetop directions too.
This hearty chicken rice soup tastes like it simmered all day. Pair it with a crisp green salad and perhaps a gooey grilled cheese sandwich for a satisfying meal.
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Why You'll Like This Recipe
- With a pressure cooker, it's fast and easy.
- It's warming, healthy, and nourishing.
- Leftovers freeze well (if there are any!).
A carrot cake muffin would be nice on the side, or maybe a piece of homemade cornbread.
Recipe Ingredients
- Oil: Extra virgin olive oil is best.
- Vegetables: Carrots, onion, and celery, the classic trio for making soup and many other recipes.
- Garlic: For flavor and garlic is good for you. Use fresh cloves or the paste in a tube for speed.
- Rice: Use either uncooked long grain white rice (I use jasmine rice) or long grain brown rice. Long grain rice is the best because it cooks up light and fluffy. Note - I have not yet tested wild rice or other types of rice. When I do I will add notes.
- Broth: homemade flavorful chicken broth is best but a good frozen or boxed brand will do. Be sure to read the label for any unhealthy ingredients.
- Chicken: Raw chicken, either bone-in chicken breast or bone-in chicken thighs. The bone adds flavor.
- Herbs: Bay leaf and fresh thyme.
- Optional garnishes: chopped dill, lemon wedges, fresh parsley.
See the recipe card for measurements.
Chef's tip: Double batch. Depending on the size of your pressure, you can make a double batch. It will take a little longer. Just don't fill the pot about the maximum fill line and you'll be fine. Enjoy half and freeze half or feed a larger group.
Substitutions and Variations
- Use turkey broth and a bone-in turkey thigh (1 pound).
- Use dried herbs if fresh are not available. Dried thyme or a dried blend like Italian blend work fine. Use ⅓ - ½ the amount of fresh herbs.
- Want a creamy chicken rice soup? When it's done, add a little heavy cream or full fat canned coconut milk to the pot.
- Boneless skinless chicken breast will work too.
Recipe Instructions (Instant Pot)
When the soup is done and the Instant Pot beeps, press the cancel button and allow 15 minutes of natural pressure release, then quick release any remaining pressure by turning the steam release valve to the left (open). Remove the lid away from your face, being careful of the hot steam.
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Stovetop Instructions
To make this on a stove top the directions are almost the same, it just takes longer.
- Saute your veggies in a heavy pot like a dutch oven over medium heat until soft, 5-7 minutes.
- Add the broth, rice, herbs and chicken, bring to a almost a boil, cover with a lid, turn heat down to a low and cook until rice is tender and chicken is done. Chicken is done when it reaches 165°F. Follow the same instructions above to finish your chicken rice soup.
- For a really quick soup, skip the raw chicken, add white rice and simmer until, then add shredded rotisserie chicken or leftover chicken and heat through until hot.
- One more shortcut, use frozen cooked rice for a really speedy homemade chicken rice soup.
Serving Suggestions
Ladle into soup bowls and enjoy a homemade chicken rice soup that will become a permanent recipe in your soups file.
Garnish with fresh chopped parsley, fresh dill, and a squeeze of lemon juice or lime juice to add brightness. A simple side salad and maybe a gooey grilled cheese sandwich would be great together.
Instant Pot chicken rice soup freezes well in an airtight container and last 3 months in the freezer. Here's a handy chart on how long food safely stores and freezes.
Recipe FAQs
If the soup is already finished, then yes, the chicken should be cooked and shredded before adding to the soup. If you are cooking the chicken as part of the soup it goes in raw. Be sure to remove the skin and any extra fat so the soup is not greasy. For chicken breast, cut the piece in half crosswise so it cooks quickly. as thighs are smaller, they can go in whole.
Chicken rice soup can be made ahead of time and refrigerated for up to 4 days in an airtight container or frozen for up to 3 months. Remember to label and date your containers.
Onion, carrot, and celery are the standard base for soups(called mirepoix). For more vegetables try adding green peas, chopped green beans, even a little finely chopped fennel.
More Easy Instant Pot Recipes for Soup
Keep that Instant Pot or pressure cooker out and let's make some more soup! All of these are easy to make and freeze well for future meals. Perfect for cooler weather, try these soup recipes: navy bean with ham, creamy curry cauliflower soup, or lentil and vegetable soup.
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📖 Recipe
Easy Instant Pot Chicken Rice Soup
Equipment
- 6 quart Instant Pot or electric pressure cooker or stove top pressure cooker
Ingredients
Chicken Soup
- 1 tablespoon olive oil
- 2 medium carrots peeled and chopped small
- 1 small onion chopped small
- 2 large ribs celery chopped small
- 2 garlic cloves chopped fine
- ⅓ cup uncooked white rice long grain, Jasmine
- 6 cups chicken broth preferably homemade
- 1 pound bone-in chicken breast skin removed, cut in half.
- 3 fresh thyme springs or ½ teaspoon dried
- 1 bay leaf
- ½ teaspoon sea salt or more to taste
- ¼ teaspoon ground black pepper
Optional Garnishes
- chopped fresh parsley or dill
- Lemon wedges optional
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Instructions
- Turn the Instant Pot on to the saute function. Set the timer for 5 minutes. When it's hot, add the oil, then the carrots, onions and celery. Saute, stirring occasionally so it does not stick on the bottom. At the end of the saute cycle, add the garlic and stir.
- Add the rice, broth, chicken breast, thyme, bay leaf and salt to the pot. Lock lid on and bring to high pressure. Set timer for 10 minutes.
- When the timer beeps, hit cancel and allow pot to do a natural release cycle for 15 minutes. Next, quick release the rest of the pressure by turning the valve to open (left). When all pressure is gone and the pressure guage drops, unlock the lid tilting away from you (careful of the hot steam) and remove the chicken breast. Shred the chicken with two forks on a plate or cutting board and add back to the pot. Discard the bones. Taste and adjust salt and pepper. Serve in warmed bowls and garnish with parsley or dill and lemon wedges if desired.
Notes
Stovetop Instructions
To make this on a stove top the directions are almost the same, it just takes a little longer.- Saute your veggies in a heavy pot like a dutch oven over medium heat until soft, 5-7 minutes.
- Add the broth, rice, herbs and chicken, bring to a almost a boil, cover with a lid, turn heat down to a low and cook until rice is tender and chicken is done. Chicken is done when it reaches 165°F. Follow the same instructions above to finish your chicken rice soup.
- For a really quick soup, skip the raw chicken, add white rice and simmer until, then add shredded rotisserie chicken or leftover chicken and heat through until hot.
- One more shortcut, use frozen cooked rice for a really speedy homemade chicken rice soup.
Angie says
Can you do this the same way if the chicken is frozen?
Sally Cameron says
Hi Angie. I would thaw the chicken first. If it's frozen, place the chicken in a water-tight bag or container and place it in cold water. Change the water every 30 minutes until the chicken is thawed. This is called the fast thaw method. You can also move the frozen chicken from the freezer to the refrigerator overnight to thaw (24 hours). Let me know if that helps.
Jenny Brooks says
What a nice chicken rice soup you shared with us! I'll cook it for sure this weekend.
Sally Cameron says
We just finished eating a batch last night Jenny. So good, easy and healthy. Hope you enjoy!
Elizabeth says
This looks great! Thanks for sharing!
Sally Cameron says
I've made this so many times Elizabeth. When I have a sick friend who needs a chicken soup delivery, this is how to get it done quick! Good pressure cooker info on your site too but the way. Checked it out. ;). It took my mom 2 days to make her chicken soup. With chicken soup being such good, healthy comfort food, this is how to enjoy it more frequently without long cooking times. Got to love pressure cookers.
Kristina says
I just bought a pressure cooker I made chili last night it was really good!! All u have to do is Google chicken recipes na pressure cooker! 😉
Miller says
I have always been a soup fan, and I will definitely add this recipe to my collection!
Thanks!
Jake says
Hi, Sally, what kind of pressure cooker did you use ?
Sally Cameron says
Hi Jake. I have Fagor pressure cookers. Very happy with them.
Jen says
I made this last night. It turned out great! Thanks for the recipe!!
Ellen Scott says
This soup looks great. I'm looking for more pressure cooker recipes and find some here. Thank you for your sharing. Will be back sometime 🙂
Rose says
this soup sound really good, can it be made on the stove or in the oven? I don't have a pressure cooker as we eat mostly vegetarian.
Sally says
Hi Rose. Yes, you can make this on the stovetop. It will just take longer. Simmer the chicken breast until it it cooked through (when it reaches an internal temp of 165), then shred the meat and add back to the soup. And be sure the rice is cooked until tender. Another short cut is to use already cooked chicken breast. Just shred the meat and add to the broth and simmer until the rice is tender. You could even use leftover rice of any sort! Wild rice would be nice. You might think about getting a pressure cooker. They are wonderful tools!