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.
Servings 6
Calories 320kcal
Cost $12–$15
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Notes
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.
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.