Lucille’s Chicken Soup

  • Author: Lauren
  • Prep Time: 25 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 8 to 10 servings 1x


A soul-comforting soup that comes together with ease.  Robust chicken flavor with herbaceous undertones.



  • 2 lbs chicken breast or 1 small rotisserie chicken
  • 1/4 cup extra virgin olive oil
  • 4 ribs celery
  • 2 large carrots
  • 1 yellow onion
  • 1 cup brown rice
  • 3 quarts chicken stock*
  • 2 dried bay leaves
  • salt and pepper to taste


  1. Preheat oven to 375°F.  Lay chicken breast flat on a baking sheet.  Cook for 20 minutes.**
  2. Let cool slightly and cut into small, bite-sized pieces, or pull apart with two forks for a rustic style soup.
  3. In a large stock pot, heat oil.  Over medium-high heat sauté celery, carrots, and onion, 5 to 7 minutes until translucent and celery starts to soften.
  4. Add chicken, stir to combine.
  5. Pour in chicken stock.  Add rice and bay leaves, stir to combine.
  6. Bring to a boil, about 15 minutes.  Reduce heat and let simmer 30 minutes until rice and vegetables are soft.  Add salt and pepper to taste.***


*Homemade chicken stock or low-sodium store bought so you can add salt as needed.

**If using a rotisserie chicken, remove skin and pull meat from the bones.  Given a coarse chop with the knife or hand pull into bite sized pieces.

***If you’re unsure how much to use, start with half a teaspoon of each.  Stir well to allow flavors to blend before trying.  Adjust as needed.  Remove bay leaves before eating.

  • Category: soup
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