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Homemade Chicken Soup with Rice


1 T. olive oil

1 large onion, chopped

4 garlic cloves, minced

3 medium carrots, cut into 1/3” slices

3 celery ribs, cut into 1/3” slices

5 fresh thyme sprigs

2 bay leaves

3 quarts chicken stock

1 cup water

1 cup dry white wine, such as Sauvignon Blanc or Chardonnay

1 ½ cups brown rice

3 cups cooked, shredded chicken

Salt and pepper to taste

Cooking Instructions:

  • Place a large stockpot or Dutch oven over medium heat and add the olive oil.
  • Add the onion, garlic, carrots, celery, thyme and bay leaves. Saute for about 5 minutes, or until the vegetables begin to soften and get really fragrant.
  • Pour in the chicken broth, water and wine and bring to a boil
  • Add in the rice and chicken, then reduce heat to medium-low and cook until the rice is tender, about 30-35 minutes.
  • Remove from heat and carefully remove the thyme sprigs.
  • Season with salt and pepper to taste, then serve!

Recipe Notes

This delicious soup is perfect for a winter weeknight supper.  Heartwarming and stomach filling, this easy dinner is just like grandma used to make! Serves 6.

Suggested Wine Pairing

Serve this soup with crusty French bread for dipping in the delicious broth, as well as a side salad of mixed greens and citrus.  This dish is so versatile, you can pair with nearly any wine…Chardonnay, Merlot…whatever strikes your fancy tonight!


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