Chicken and Rice Soup

There’s nothing quite like a bowl of Chicken and Rice Soup to warm your soul. This comforting classic is the perfect remedy for cold nights, sick days, or simply when you crave something nourishing and delicious. With tender shredded chicken, fluffy rice, aromatic herbs, and a rich, savory broth, this soup is not just food – it’s pure comfort in a bowl.

There’s something magical about a recipe that feels like a warm hug from the inside out.

Chicken and Rice Soup has always been one of those go-to dishes that instantly makes everything feel better.

I still remember my mom simmering a big pot on the stove, the scent of garlic, onions, and fresh herbs wafting through the house.

Whether someone was under the weather or we were all just looking for something hearty and homemade, this soup was the answer.

Over the years, I’ve added my own twist to it, creating a version that’s just as cozy as the one I grew up with—but a bit heartier, richer, and even more satisfying.

It’s a recipe that blends simplicity with flavor, and I’m so excited to share it with you.

Why You’ll Love This

1. Rich, Comforting Flavor
Every spoonful of this soup is packed with flavor. The broth is slow-simmered with aromatic veggies, garlic, and a blend of herbs to create a deep, savory base. Combined with the natural umami of chicken and the starchiness of rice, the flavor becomes more comforting with each bite.

2. Easy and Approachable
This recipe is ideal for beginner cooks and seasoned home chefs alike. With just a few simple steps and pantry staples, you’ll have a pot of soup that tastes like it simmered for hours—no complicated techniques required. It’s a fuss-free, one-pot meal that’s as easy to make as it is to love.

3. Nutritious and Filling
Packed with lean protein from chicken, fiber-rich veggies, and energy-boosting rice, this soup is a wholesome meal in one bowl. It’s naturally gluten-free and can be easily adjusted to meet dietary needs like low-sodium or dairy-free diets.

4. Incredibly Versatile
You can tweak this recipe endlessly based on what you have on hand. Swap white rice for brown, add extra veggies, or use rotisserie chicken to save time. This soup adapts beautifully to your pantry, your schedule, and your taste.

Recipe Details

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Cuisine Type(s): American, Comfort Food
Servings: 6
Estimated Cost: $12–$15 (budget-friendly)

Equipment Needed:

• Large soup pot or Dutch oven
• Cutting board and knife
• Wooden spoon or ladle
• Measuring cups and spoons
• Optional: Garlic press, rice cooker (if cooking rice separately)

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 8 cups low-sodium chicken broth (or homemade stock)
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• ½ teaspoon black pepper
• 1 teaspoon salt (adjust to taste)
• 1 pound boneless, skinless chicken breasts (or thighs)
• 1 cup long grain white rice (uncooked)
• 1 bay leaf
• Juice of ½ a lemon (optional, for brightness)
• Chopped fresh parsley, for garnish
• Grated Parmesan cheese, optional topping

Ingredient Notes:

• Chicken: Rotisserie chicken or leftover roasted chicken also works—just reduce the simmer time.
• Rice: Brown rice or wild rice blends can be used but require longer cook times.
• Veggies: Feel free to add spinach, kale, or peas in the last 5 minutes of cooking.
• Lemon juice: Adds a fresh zing to balance the richness of the broth.

Step-by-Step Instructions

1. Sauté the Aromatics
Heat olive oil in a large pot over medium heat. Add the diced onions, carrots, and celery. Cook for 5–6 minutes until softened and slightly caramelized. Add the minced garlic and cook for another 30 seconds until fragrant.

2. Build the Broth
Pour in the chicken broth and stir in the thyme, parsley, salt, pepper, and bay leaf. Bring the soup to a gentle boil. Nestle the raw chicken breasts into the broth and reduce the heat to a simmer.

3. Simmer and Cook the Chicken
Cover the pot and simmer the soup for 15–18 minutes or until the chicken is fully cooked through (internal temperature of 165°F). Remove the chicken and let it rest for a few minutes before shredding.

4. Add the Rice
While the chicken is cooling, add the rice directly to the simmering broth. Stir and cook uncovered for about 15 minutes, or until the rice is tender. Stir occasionally to prevent sticking.

5. Shred and Return the Chicken
Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the pot, and stir to combine with the rice and vegetables.

6. Finish and Serve
Add the lemon juice if using and taste for seasoning. Add extra salt or pepper as needed. Ladle the soup into bowls and garnish with chopped parsley and a sprinkle of Parmesan if desired. Serve warm with crusty bread.

Nutrition Facts (Per Serving – Approximate)

• Calories: 320
• Protein: 28g
• Carbohydrates: 30g
• Fiber: 3g
• Fat: 10g
• Sodium: 550mg
• Vitamin A: 85% DV
• Vitamin C: 10% DV
• Iron: 12% DV
• Calcium: 6% DV

Tips for Success

1. Don’t Overcook the Rice
Rice continues to absorb liquid as it sits, so cook it just until tender. If you’re planning to store leftovers, consider cooking the rice separately and adding it per serving.

2. Use Fresh Herbs When Possible
While dried herbs work perfectly, finishing the soup with a handful of fresh parsley or thyme adds a bright, fresh note that elevates the entire dish.

3. Add Lemon for Brightness
A squeeze of lemon at the end adds a lovely acidity that balances the savory broth and brings out all the flavors.

4. Make It Ahead
This soup stores well and tastes even better the next day. Make a big batch and store it in the fridge for easy meals all week long.

Common Questions

Can I use leftover or rotisserie chicken?
Absolutely! Shred about 3 cups of cooked chicken and add it in when the rice is almost done. This saves time and still results in a flavorful soup.

Can I make this in a slow cooker?
Yes! Add all ingredients except rice to the slow cooker and cook on low for 6–7 hours. Add cooked rice at the end to avoid mushiness.

How do I make it dairy-free?
This soup is naturally dairy-free. Just skip the optional Parmesan garnish and you’re good to go.

Can I freeze this soup?
Yes, but with a note: Rice can become mushy when frozen. To avoid this, freeze the soup without rice and add fresh rice when reheating.

Variations & Substitutions

• Use Brown or Wild Rice: Just increase cooking time or cook separately to prevent over-softening.
• Add Leafy Greens: Stir in chopped kale, spinach, or Swiss chard for added nutrients.
• Creamy Version: Stir in a splash of heavy cream or a spoonful of sour cream for a rich, creamy texture.
• Spicy Kick: Add a pinch of red pepper flakes or diced jalapeño for heat.

Storage & Reheating Tips

Refrigerator: Store leftovers in an airtight container for up to 4 days. The rice will continue to absorb broth, so you may need to add more liquid when reheating.

Freezer: Freeze in individual portions without rice for best texture. It keeps well for up to 3 months.

Reheating: Reheat on the stove over medium heat or microwave until warmed through. Add extra broth or water as needed to loosen the consistency.

There’s a reason Chicken and Rice Soup is a beloved classic—it’s healing, hearty, and endlessly satisfying.

Whether you’re making a cozy weeknight dinner, meal prepping for the week, or soothing a loved one, this soup delivers warmth and nourishment in every bowl.

Pair it with a slice of crusty bread or a crisp green salad for a complete meal.

I hope this recipe brings as much comfort to your home as it does to mine.

Happy cooking!