If you’re longing for a bowl of comfort, nothing quite compares to the hearty, soul-warming embrace of this Chicken and Rice Soup Recipe. Whether you’re soothing a cold, feeding a hungry family, or just craving something cozy on a chilly evening, this timeless soup delivers everything you need—tender chicken, perfectly cooked rice, and a fragrant mix of veggies and herbs, all simmered together in a rich, flavorful broth. It’s a recipe I turn to again and again, and I know you’ll love making it as much as you’ll love eating it!
Ingredients You’ll Need
This Chicken and Rice Soup Recipe relies on simple, wholesome ingredients that create magic when combined. Each one isn’t just a pantry staple—it’s essential for the balance of taste, texture, and bright color that makes this soup so irresistible.
- Olive oil: Adds a silky base and helps the veggies release their flavors as they cook.
- Onion (1 medium, diced): A backbone of sweetness and savory depth in every spoonful.
- Carrots (2, peeled and sliced): Provide color and subtle sweetness—classic comfort.
- Celery stalks (2, sliced): Lends a mild, grassy flavor and satisfying crunch.
- Garlic (3 cloves, minced): Gives the soup a fragrant, irresistible aroma.
- Low-sodium chicken broth (8 cups): The soupy canvas—choose your favorite for best results.
- Chicken breasts or thighs (1 pound, boneless skinless): Use whichever you prefer for juicy, fork-tender bites of chicken.
- Long-grain white rice (1 cup, uncooked): The heart of the soup, soaking up all those savory flavors.
- Dried thyme (1 teaspoon): A classic herb that brings a cozy, earthy note.
- Bay leaf (1): Adds subtle complexity and unmistakable soup aroma—just remember to fish it out before serving!
- Salt (1 teaspoon, or to taste): Enhances all the flavors—season to your liking.
- Black pepper (1/2 teaspoon): Gives just the right nudge of warmth to balance the soup.
- Fresh parsley (2 tablespoons, chopped): Sprinkles brightness and color over the top.
- Lemon juice (from 1/2 lemon): Adds a fresh, zesty finish that brings the whole bowl to life.
How to Make Chicken and Rice Soup Recipe
Step 1: Sauté the Aromatics
Grab your favorite large soup pot and place it over medium heat. Drizzle in the olive oil and, once it’s shimmering, toss in the diced onion, sliced carrots, and celery. Sauté them together for about 5 minutes—you want the veggies to soften and release their wonderful flavors, creating the all-important base of your Chicken and Rice Soup Recipe. Add the minced garlic and let it cook for just a minute, stirring constantly so it doesn’t burn.
Step 2: Build the Broth
Next, pour in all that nourishing chicken broth, and then gently nestle your chicken breasts or thighs right into the pot. Add your uncooked rice, dried thyme, bay leaf, salt, and black pepper. Give everything a good stir so the flavors begin to mingle. Turn the heat up and bring the mixture to a boil.
Step 3: Simmer to Perfection
Once the soup starts to bubble, reduce the heat to low, cover your pot, and let it gently simmer for 25 to 30 minutes. During this time, the rice plumps up, the chicken becomes tender, and all the flavors meld together beautifully. You can peek occasionally to give it a gentle stir and make sure nothing’s sticking to the bottom.
Step 4: Shred and Finish
When everything is cooked through, use tongs to pull the chicken pieces out onto a plate. Shred them with two forks until they’re nicely pulled apart, then slide the chicken right back into the soup. Stir in the chopped parsley and fresh lemon juice—you’ll be amazed how these two final touches brighten up the entire pot, making this Chicken and Rice Soup Recipe truly unforgettable. Taste and adjust the seasoning if needed, then ladle into bowls and serve warm!
How to Serve Chicken and Rice Soup Recipe
Garnishes
A big bowl of Chicken and Rice Soup Recipe is already beautiful, but a few thoughtful garnishes can take it to the next level. Sprinkle extra chopped parsley on top, add a squeeze of lemon, or dust with freshly ground black pepper. If you’re after a touch of creaminess, a swirl of cream or a handful of grated parmesan is a lovely finishing touch.
Side Dishes
This soup is plenty satisfying on its own, but it pairs so well with some simple sides! Crusty bread or warm, buttered rolls are fabulous for soaking up the broth, while a crisp green salad adds a refreshing balance. If you’re feeling extra cozy, serve up a grilled cheese or a slice of easy homemade focaccia for a well-rounded meal.
Creative Ways to Present
I love serving Chicken and Rice Soup Recipe in rustic mugs for a casual lunch, or elegant bowls with a sprinkle of microgreens for dinner parties. For a cozy, family-style vibe, bring the whole pot right to the table and let everyone ladle their own—don’t forget the lemon wedges and parsley on the side!
Make Ahead and Storage
Storing Leftovers
Leftover Chicken and Rice Soup Recipe keeps beautifully in the fridge for up to 4 days. Once cooled, transfer it into airtight containers. Just know that the rice may absorb more liquid as it sits, thickening the soup—if you prefer it brothy, plan to add a bit more chicken broth when you reheat.
Freezing
If you’d like to freeze your soup, let it cool completely before portioning into freezer-safe containers. For the best texture, you might want to cook the rice separately and add it fresh when reheating, as rice can become mushy after freezing. The soup will keep in the freezer for up to 3 months.
Reheating
To reheat, simply warm the soup gently on the stovetop over medium heat, stirring occasionally. If the soup has thickened, add extra broth or a splash of water. Stir until everything is hot and steaming—taste to check the seasoning, as flavors may mellow over time.
FAQs
Can I use rotisserie chicken instead of cooking raw chicken?
Absolutely! Using rotisserie chicken is a fantastic shortcut. Just add the cooked, shredded chicken after the rice is done simmering so it warms through without drying out.
Is it okay to use brown rice?
Yes, you can substitute brown rice, but remember it takes longer to cook—usually about 40-45 minutes. You’ll get a nuttier flavor and chewier texture, which some people love in their Chicken and Rice Soup Recipe.
Can I make this Chicken and Rice Soup Recipe creamy?
For a creamy version, stir in about half a cup of heavy cream or a splash of milk right at the end. It adds richness and creates a luscious, velvety soup without much extra effort.
What vegetables can I add for extra nutrition?
Feel free to toss in chopped spinach, kale, peas, or corn during the last few minutes of cooking. These vegetables blend right in and give your Chicken and Rice Soup Recipe an extra nutritional boost.
How can I make this recipe gluten-free or dairy-free?
This Chicken and Rice Soup Recipe is naturally gluten-free, assuming your chicken broth is safe. For dairy-free, just skip any added cream or cheese at the end.
Final Thoughts
A bowl of this Chicken and Rice Soup Recipe is pure coziness and comfort, perfect for busy weeknights or lazy Sundays. I hope you give it a try—your kitchen will smell amazing, your heart (and stomach) will be full, and you’ll want to make it again and again.
Print
Chicken and Rice Soup Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Warm up with a comforting bowl of Chicken and Rice Soup. This homemade soup is easy to make and perfect for a weeknight dinner. With tender chicken, hearty vegetables, and fragrant herbs, it’s a delicious and satisfying meal.
Ingredients
For the soup:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 8 cups low-sodium chicken broth
- 1 pound boneless skinless chicken breasts or thighs
- 1 cup long-grain white rice, uncooked
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- juice of 1/2 lemon
Instructions
- Heat the olive oil: In a large pot over medium heat.
- Add vegetables: Onion, carrots, and celery. Sauté until softened.
- Stir in garlic: Cook for 1 minute.
- Add broth and remaining ingredients: Chicken, rice, thyme, bay leaf, salt, and pepper. Bring to a boil, then simmer.
- Cook: Until chicken is done and rice is tender.
- Shred chicken: Remove, shred, and return to soup.
- Season and serve: Stir in parsley, lemon juice, adjust seasoning, and serve warm.
Notes
- For extra creaminess, add 1/2 cup heavy cream or a splash of milk.
- Use leftover cooked chicken to save time.
- Brown rice can be substituted but will require longer cooking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 270
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 7 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 55 mg
