If you’re on the hunt for the ultimate cozy meal, Chicken and Rice Soup is your answer. This soulful classic brings together tender chicken, aromatic vegetables, and fluffy rice in a flavorful broth that’s both simple and endlessly satisfying. Whether you’re nursing a cold or just craving a hug in a bowl, this recipe is pure comfort, and it’s one you’ll want to make again and again. Let’s dive into everything you need to make Chicken and Rice Soup your new favorite go-to meal!

Chicken and Rice Soup Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Chicken and Rice Soup is that it’s built on everyday staples, but each ingredient plays a vital role in creating its signature depth and heartiness. Here’s what you’ll need and why you’ll love each addition:

Olive oil: Adds a subtle richness and helps soften the veggies at the start.
Onion: Brings a gentle sweetness and forms the aromatic base for the soup.
Carrots: Add color, a hint of sweetness, and a lovely texture to every spoonful.
Celery: Offers an earthy backbone and that classic soup flavor we all adore.
Garlic: Gives a fragrant, savory kick that elevates the broth.
Boneless, skinless chicken breasts or thighs: The star protein, providing tenderness and flavor (thighs are extra juicy, but breasts work just as well!).
Low-sodium chicken broth: The base that ties everything together—using low-sodium lets you control the seasoning.
Dried thyme: Infuses the soup with a warm, herby note that pairs perfectly with chicken.
Dried parsley: Adds freshness and a pop of green color.
Salt and black pepper: Essential for bringing all the flavors into perfect balance.
Long-grain white rice: Makes the soup hearty and filling, soaking up the delicious broth.
Lemon juice (optional): A bright splash at the end that wakes up all the flavors.
Fresh parsley for garnish: Finishing touch for color and a fresh, herbal note.

How to Make Chicken and Rice Soup

Step 1: Sauté the Vegetables

Start by heating olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, sliced carrots, and celery, and let them cook for 4 to 5 minutes. You want them to soften and release their natural sweetness—this is the foundation of your Chicken and Rice Soup’s flavor.

Step 2: Add the Garlic

Stir in the minced garlic and cook for just one minute longer. Garlic burns quickly, so keep an eye on it. Its aroma will fill your kitchen and hint at the comforting soup to come.

Step 3: Simmer the Chicken and Broth

Add your chicken (breasts or thighs), pour in the chicken broth, and sprinkle in the dried thyme, dried parsley, salt, and black pepper. Bring the mixture to a gentle boil, then reduce the heat to low. Let it simmer for 20 minutes, so the chicken becomes perfectly tender and the flavors have a chance to meld.

Step 4: Add the Rice

Now, stir in the long-grain white rice. Cover the pot and let it simmer gently for another 15 to 20 minutes. The rice will cook through and soak up all the delicious flavors from the broth and veggies, making each bite of Chicken and Rice Soup extra satisfying.

Step 5: Shred the Chicken

Once the chicken is cooked through, remove it from the pot and use two forks to shred it into bite-sized pieces. Return the shredded chicken to the soup, giving it a good stir so everything is evenly mixed.

Step 6: Add a Fresh Finish

If you love a touch of brightness, squeeze in the juice of half a lemon. Taste and adjust the seasoning if needed. Your Chicken and Rice Soup is now ready to serve—steaming, aromatic, and absolutely inviting!

How to Serve Chicken and Rice Soup

Garnishes

For the perfect finishing touch, sprinkle your Chicken and Rice Soup with a generous handful of fresh parsley. It not only adds a burst of color but also brings a fresh, herby flavor that brightens up the bowl beautifully.

Side Dishes

Pair this hearty soup with a slice of crusty bread, a warm biscuit, or a simple green salad for a complete meal. The mild flavors of Chicken and Rice Soup mean you can get creative—try serving it alongside a sharp cheddar grilled cheese or a tangy cucumber salad for contrast.

Creative Ways to Present

For a special touch, ladle Chicken and Rice Soup into oversized mugs for cozy sipping, or serve it in a bread bowl for a fun and rustic twist. You can also top each bowl with a sprinkle of grated Parmesan or a swirl of extra virgin olive oil for added richness.

Make Ahead and Storage

Storing Leftovers

Let any leftover Chicken and Rice Soup cool to room temperature, then transfer it to airtight containers. It will keep well in the refrigerator for up to four days, making it ideal for meal prep or quick lunches.

Freezing

If you’d like to freeze the soup, portion it into freezer-safe containers, leaving a little space for expansion. Chicken and Rice Soup freezes beautifully for up to three months. For best results, consider freezing the rice separately or slightly undercooking it before freezing, as rice can soften further upon reheating.

Reheating

To reheat, simply warm the soup gently on the stovetop over medium heat, stirring occasionally. If the rice has absorbed too much broth, just add a splash of water or extra chicken broth until it reaches your desired consistency. Microwave reheating also works well for individual portions—just cover loosely to avoid splatters!

FAQs

Can I use brown rice or wild rice instead of white rice?

Absolutely! Brown rice or wild rice will add a lovely nutty flavor and extra texture, but keep in mind they’ll need more time to cook and may require a bit more broth. You can also par-cook the rice ahead of time to speed things up.

What’s the best type of chicken to use for Chicken and Rice Soup?

Both boneless skinless chicken breasts and thighs work well. Thighs tend to be juicier and more flavorful, but breasts are leaner. You can even use pre-cooked or rotisserie chicken to make this soup even quicker—just add it at the end and reduce the simmering time.

How can I make Chicken and Rice Soup gluten-free?

This recipe is naturally gluten-free as long as your chicken broth doesn’t contain any hidden gluten ingredients. Always double-check your broth label to be sure!

Can I add extra vegetables?

Definitely! This soup is wonderfully versatile. Try stirring in baby spinach, kale, peas, or diced bell pepper during the last few minutes of cooking for extra color and nutrition.

What’s the secret to a really flavorful Chicken and Rice Soup?

Start with a good homemade or high-quality chicken broth, and don’t skip sautéing the vegetables at the beginning—it builds a deep, rich flavor base. A squeeze of lemon juice at the end also makes the flavors pop!

Final Thoughts

There’s something truly magical about a steaming bowl of Chicken and Rice Soup—it’s the kind of dish that warms you from the inside out. Whether you’re making it for a quiet night in or serving a crowd, this comforting classic never disappoints. Give it a try, and don’t be surprised if it becomes a cherished staple in your kitchen too!

Chicken and Rice Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 22 reviews

Author: admin
Total Time: 50 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

This comforting Chicken and Rice Soup is a wholesome, easy-to-make one-pot meal perfect for any day. It features tender chicken, fresh vegetables, and hearty rice simmered in a flavorful broth, making it a nourishing and satisfying dish for the whole family.

Ingredients

Scale

Vegetables and Aromatics

1 tablespoon olive oil
1 small onion, diced
2 carrots, peeled and sliced
2 celery stalks, sliced
2 garlic cloves, minced

Protein

1 lb boneless, skinless chicken breasts or thighs

Liquids and Broth

6 cups low-sodium chicken broth
Juice of ½ lemon (optional)

Herbs and Seasonings

1 teaspoon dried thyme
½ teaspoon dried parsley
½ teaspoon salt
¼ teaspoon black pepper

Grains

¾ cup long-grain white rice

Garnish

Fresh parsley for garnish

Cook Mode Prevent your screen from going dark

Instructions

Sauté the Vegetables: In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced onion, sliced carrots, and celery. Sauté for 4–5 minutes until the vegetables are slightly softened. Stir in the minced garlic and cook for 1 more minute until fragrant.
Add Chicken and Broth: Add the whole chicken breasts or thighs to the pot along with the low-sodium chicken broth. Season with dried thyme, dried parsley, salt, and black pepper. Bring the mixture to a boil.
Simmer the Soup: Once boiling, reduce the heat to low and let the soup simmer uncovered for 20 minutes, allowing the chicken to cook through and the flavors to meld.
Cook the Rice: Stir in the long-grain white rice, cover the pot, and continue simmering for another 15–20 minutes until the rice is tender and fully cooked.
Shred Chicken and Finish: Remove the chicken pieces from the pot and shred them with two forks. Return the shredded chicken to the soup. Stir in the lemon juice if using, and taste to adjust seasonings as needed.
Serve: Ladle the hot soup into bowls and garnish with fresh parsley before serving.

Notes

To save time, use pre-cooked or rotisserie chicken; reduce the initial simmering time accordingly.
Substitute brown rice or wild rice if desired, but increase the cooking time and broth amount to accommodate the longer cooking times.
This soup freezes well—store in airtight containers for up to 3 months.
For extra creaminess, stir in a splash of coconut milk or cream before serving.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Soup
Method: Stovetop
Cuisine: American