Go Back
+ servings
Immune Boosting Chicken and Rice Soup / https://www.hwcmagazine.com
Print Recipe
5 from 7 votes

Immune Boosting Chicken and Rice Soup

Immune Boosting Chicken and Rice Soup is a warm and therapeutic cozy cold and flu fighting bowl of deliciousness. 
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Mains
Cuisine: American
Servings: 6
Calories: 319kcal
Author: HWC Magazine


  • 2 tablespoon olive oil
  • ½ cup onion
  • 4 cloves garlic
    crushed and minced
  • 2 tablespoon ginger
    fresh grated (or 1 teaspoon dried ginger)
  • 1 teaspoon red chili peppers
    fresh minced or ½ teaspoon dried chili pepper flakes (optional/ hold if you have a fever)
  • 12 ounces chicken breasts
    chopped or 3 small breasts
  • 1 cup carrots
  • 1 cup celery
  • 1 cup white rice
    uncooked (we used jasmine)
  • Salt and pepper
    to taste
  • 10 cups Chicken bone broth
    or chicken stock
  • 3 whole bay leaves
  • 2 cups spinach chopped or leafy green vegetable of choice (optional)


  • In a large pot or dutch oven place olive oil, onion, garlic, ginger and chili peppers and saute until aromatic.
  • Add chicken and salt and pepper and cook for 2- 3 minutes.
  • Add carrots, celery and stir and cook until vegetables start to soften slightly. (feel free to add any any vegetables you have in your crisper or frozen veggies too)
  • Add Chicken bone broth (or chicken broth) rice and bay leaves. Bring to a boil and then turn down heat to simmer and cook for about 30 minutes. Remove bay leaves and discard.  Check for taste. Add more chili flakes, salt and pepper as desired.
  • Serve your Immune Boosting Chicken and Rice soup in a large bowl and start feeling better soon!
  • Slow Cooker Option: Place all chopped items together in the pot, except oil and spinach or any leafy green vegetables, and place on low heat for 6- 8 hours or high heat for 4 hours. Add your spinach to the hot soup and serve. If you happen to come home from work with cranky sick kids, dinner is already prepared and the madness can begin.
  • Pressure Cooker/Instant Pot Option: Turn your instant pot to saute function. Add oil, onions, garlic, ginger and chili and saute until just aromatic. Then add your chicken and saute for about 5 minutes. Add the rest of the ingredients except the spinach and pressure cook for 6 minutes. Let your instant pot decompress for 10 minutes and then perform the quick release. Add your spinach or leafy green vegetables of choice and enjoy.


Feel free to add any vegetables you desire. If you currently have a fever, you may want to omit the chili peppers, reduce the garlic and ginger as you are already heaty internally. Chicken is also warming so if you have a fever exchange with pork or beef instead. We added a little handful of cooling spinach just to bring balance to the recipe. You can store your soup for up to 3 days in the refrigerator or up to 2 months in the freezer. The soup will thicken as it sets due to the rice. You may add a little extra water or chicken broth to thin out when reheating. If you make our Savory Herb Roasted Whole Chicken, be sure to save the pan drippings as that bone broth makes a fantastic soup started. https://www.hwcmagazine.com/recipe/savory-herbed-roasted-whole-chicken/


Serving: 1g | Calories: 319kcal | Carbohydrates: 36g | Protein: 25g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 36mg | Sodium: 246mg | Potassium: 856mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4625IU | Vitamin C: 7mg | Calcium: 65mg | Iron: 2mg