Chicken Rice Soup

5 from 5 reviews



For the rice*

For the soup

  • 2 tablespoons ghee or coconut oil
  • 1 pound boneless skinless chicken breasts, cubed
  • 1 red onion, diced
  • 3 large carrots, diced
  • 5 stalks of celery, diced
  • 1/2 pound button mushrooms, sliced
  • 1 tablespoon diced fresh rosemary
  • 1 tablespoon diced fresh thyme
  • 1 tablespoon diced fresh sage
  • salt and pepper, to taste
  • 48 ounces Kettle & Fire Mushroom Chicken Bone Broth
  • 2 tablespoons cream (heavy cream or full fat canned coconut milk


  1. Place all ingredients for the rice in an instant pot. Close lid to lock, press the rice function, then press on. It should cook the rice on low for 12-14 minutes. Once done, quick release the pressure and press the cancel button to stop the cooking process.
  2. While the rice cooks, place a large pot over medium heat and add ghee. Once hot, add cubed chicken and cook until no pink remains. Use a slotted spoon to remove the chicken then set aside. 
  3. Add onion, carrots, and celery to the pot (along with any extra ghee if all the fat has been absorbed and the pan needs more) with a bit of salt, then sauté for about 10 minutes, tossing the veggies every couple minutes.
  4. One the veggies have softened the onion has become translucent, add in the mushrooms and herbs, along with a bit more salt, toss and cook for another 5 minutes. 
  5. Lastly, pour in the bone broth with a hefty pinch of pepper, stir, then cover to bring to a low boil for about 8 minutes. When the soup is done cooking, add in the rice and chicken to the soup along with the cream to heat through with the soup, mix and taste to see if the soup needs any extra salt and/or black pepper. Then serve up and thrive with all that extra bone broth in your diet!


*If you want to go low carb, remove the rice cooking for this recipe. Then after the soup is done cooking, add 24 ounces of frozen cauliflower rice to the pot to finish cooking with the cream and cook for an extra couple minutes

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