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This freezer-friendly chicken and rice soup is hearty, comforting, and packed with nourishing ingredients—perfect for cold nights, meal prep, or whenever you need a quick and cozy dinner from the freezer.

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Freezer-Friendly Chicken and Rice Soup

Taylor Jackzen
This freezer-friendly chicken and rice soup is hearty, comforting, and packed with nourishing ingredients—perfect for cold nights, meal prep, or whenever you need a quick and cozy dinner from the freezer.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Soup
Servings 6

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large onion finely chopped
  • 3 cloves garlic minced
  • 3 carrots peeled and diced
  • 3 celery stalks diced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 8 cups chicken broth
  • 2 cups cooked chicken shredded (rotisserie chicken works well)
  • 1 cup long-grain white rice
  • 2 bay leaves
  • Salt and black pepper to taste
  • 1/4 cup fresh parsley chopped (optional)

Instructions
 

  • In a large pot, heat the olive oil over medium heat.
  • Add the chopped onion, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes.
  • Add the minced garlic, dried thyme, and dried oregano. Cook for another 1-2 minutes until fragrant.
  • Pour in the chicken broth and bring to a boil.
  • Add the shredded chicken and bay leaves. Reduce the heat and let it simmer for about 15 minutes.
  • Stir in the rice and continue to simmer until the rice is tender, about 15-20 minutes.
  • Season with salt and black pepper to taste.
  • Remove the bay leaves and let the soup cool completely.
  • Transfer the soup to freezer-safe containers or zip-top bags. Label with the date and contents and freeze for up to 3 months.

Notes

Preparation Suggestion: Thaw the soup in the refrigerator overnight. Reheat in a pot over medium heat until warmed through. If the soup is too thick, add a little broth or water to reach the desired consistency.
Serving Suggestion: Enjoy garnish with fresh parsley.