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+ servings
chicken and rice soup in a bowl

Lucille's Chicken Soup

A soul-comforting soup that comes together with ease.  Robust chicken flavor with herbaceous undertones.
Course Soup
Cuisine American
Keyword family chicken soup
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings 8 to 10 servings
Calories 415kcal
Author Lauren


  • 2 lbs chicken breast or 1 small rotisserie chicken
  • ¼ cup extra virgin olive oil
  • 4 ribs celery
  • 2 large carrots
  • 1 yellow onion
  • 1 cup brown rice
  • 3 quarts chicken stock see notes
  • 2 dried bay leaves
  • salt and pepper to taste


  • Preheat oven to 375°F.  Lay chicken breast flat on a baking sheet.  Cook for 20 minutes.
  • Let cool slightly and cut into small, bite-sized pieces, or pull apart with two forks for a rustic style soup.
  • 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.
  • Add chicken, stir to combine.
  • Pour in chicken stock.  Add rice and bay leaves, stir to combine.
  • 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.


Calories: 415kcal | Carbohydrates: 33g | Protein: 35g | Fat: 15g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 653mg | Potassium: 930mg | Fiber: 2g | Sugar: 7g | Vitamin A: 2603IU | Vitamin C: 4mg | Calcium: 33mg | Iron: 2mg