A warm, hearty, one-pot soup made with tender chicken, tomatoes, vegetables, herbs, and fluffy rice. It’s comforting, filling, and perfect for lunch or dinner. Similar tomato-chicken-rice soups commonly use chicken stock, long-grain rice, tomatoes, garlic, onion, and fresh herbs.
Ingredients
For the Soup
- 500 g boneless, skinless chicken breast, cut into bite-size pieces
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 can (28 oz / 800 g) diced tomatoes
- 5 cups low-sodium chicken broth
- ¾ cup uncooked long-grain white rice
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon paprika
- 1 bay leaf
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper
- ½ teaspoon Italian seasoning
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh parsley, chopped
Optional
- ½ cup spinach
- Red pepper flakes for heat
- Grated Parmesan for serving
- Extra fresh parsley
Instructions
1. Sauté the vegetables
Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5–6 minutes, stirring occasionally, until the vegetables begin to soften.
Add the minced garlic and cook for another 30–60 seconds.
2. Add the chicken
Add the chicken pieces and season with paprika, salt, and black pepper. Cook for 3–4 minutes, stirring occasionally, until the outside of the chicken is no longer pink.
3. Build the tomato base
Stir in the tomato paste and cook for 1–2 minutes. This helps deepen the tomato flavor.
Add the diced tomatoes, chicken broth, oregano, thyme, Italian seasoning, and bay leaf. Stir well.
4. Add the rice
Bring the soup to a gentle boil. Stir in the uncooked rice.
Reduce the heat to low, cover, and simmer for approximately 18–22 minutes, or until the rice is tender and the chicken is fully cooked.
5. Finish the soup
Remove the bay leaf. Stir in lemon juice and fresh parsley.
If using spinach, add it during the final 2 minutes and allow it to wilt.
Taste and adjust salt and pepper as needed.
6. Serve
Ladle the hot soup into bowls and garnish with fresh parsley. For extra flavor, add a small sprinkle of Parmesan and a pinch of red pepper flakes.
Nutrition Information
Approximate per serving, based on 6 servings:
- Calories: 300–330 kcal
- Protein: 27–30 g
- Carbohydrates: 32–35 g
- Fat: 7–9 g
- Fiber: 4–5 g
- Sugar: 7–9 g
- Sodium: 550–700 mg
Nutrition varies depending on the chicken broth, rice, and exact ingredients used.
Recipe Notes
- Rice: Basmati, jasmine, or another long-grain rice works well.
- Thicker soup: Use 1 cup rice or reduce the broth slightly.
- More broth: Add ½–1 cup extra chicken broth if the rice absorbs too much liquid.
- Cooked chicken: Shredded rotisserie or leftover chicken can be added near the end instead of cooking raw chicken. This is also a convenient approach used in tomato chicken-rice soups.
- Brown rice: You can substitute brown rice, but it generally needs a longer cooking time.
- Storage: Refrigerate leftovers in an airtight container for up to 3–4 days. Rice will continue absorbing liquid, so add extra broth when reheating.
- Freezing: For the best texture, freeze the soup without rice and add freshly cooked rice when reheating.
Q&A
Q: Can I use cooked chicken?
Yes. Add about 3 cups shredded cooked chicken during the last 5 minutes of cooking.
Q: Can I use fresh tomatoes instead of canned?
Yes. Use about 5–6 medium ripe tomatoes, chopped or blended.
Q: Can I make this soup creamy?
Yes. Stir in ½ cup heavy cream or ½ cup half-and-half after the soup is finished. A creamy tomato chicken-rice version is also commonly made with cream.
Q: Can I make it low-carb?
Yes. Replace the rice with cauliflower rice. Add it during the final 5–7 minutes so it doesn’t become mushy.
Q: Can I make it spicy?
Absolutely. Add ½–1 teaspoon red pepper flakes, cayenne, or chopped jalapeño.
Q: Why did my rice become mushy?
Rice continues absorbing liquid while sitting. For meal prep, cook the rice separately and add it to individual bowls when serving.
Q: Is this gluten-free?
It can be. Rice is naturally gluten-free, but check your chicken broth and tomato products for gluten-containing additives or cross-contamination.
Q: Can I make it in a slow cooker?
Yes, but for the best texture, add cooked rice near the end rather than letting it cook for several hours.