If there’s one recipe that checks all the boxes for cozy, wholesome, and ultra-satisfying, it’s Chicken Rice Soup. Picture this: tender chicken, fluffy rice, and vibrant veggies, all swimming in a fragrant, lemony broth that warms you straight through on a chilly night. This is the kind of soup you make for a lazy Sunday lunch or when someone you love needs a little cheering up. With nourishing ingredients and a supremely comforting vibe, this Chicken Rice Soup has a reputation for soothing both body and soul.

Ingredients You’ll Need

The beauty of Chicken Rice Soup is that it relies on everyday staples, each one playing a key role in flavor and texture. From juicy chicken to aromatic herbs and a pop of lemon, these ingredients come together to transform simple pantry items into something you’ll want to make again and again.

Olive oil: Gives a gentle richness and helps sauté the veggies for extra flavor.
Chicken breasts or thighs: Boneless and skinless cuts ensure quick cooking and easy shredding for a protein-packed soup.
Yellow onion: Adds a mild, savory sweetness that builds the soup’s foundation.
Garlic: A must for depth, its punchy aroma melts into the broth beautifully.
Carrots: Their sweetness balances the savory notes and adds gorgeous color.
Celery: Brings a subtle earthiness and classic soup texture.
Dried thyme: Infuses each spoonful with warmth and a hint of woodsy spice.
Dried parsley: Sprinkles in fresh, green herbal notes without overpowering.
Salt: Essential for brightening and tying all the flavors together.
Black pepper: Adds just enough kick to keep things interesting.
Low-sodium chicken broth: The backbone of the soup, keeping things flavorful but not salty.
Long-grain white rice: Rinsed for extra fluffiness and helps thicken the soup as it cooks.
Lemon juice: A quick squeeze transforms the broth with sparkle and brightness.
Fresh parsley (for garnish): A shower of greens for a fresh finish and color.

How to Make Chicken Rice Soup

Step 1: Sear the Chicken

Start by heating the olive oil in a large pot over medium heat. Nestle in your chicken breasts or thighs and let them cook undisturbed for 5 to 6 minutes per side, until nicely browned and fully cooked. This step locks in flavor and keeps the chicken juicy. Set the cooked chicken aside to cool slightly before shredding or dicing—this makes it easier to handle and ensures perfectly bite-sized pieces in every bowl.

Step 2: Sauté the Aromatics and Veggies

Don’t wipe out the pot! In those glorious, chicken-y drippings, add your diced onion, sliced carrots, and celery. Sauté for about 5 to 6 minutes until they start to soften and fill your kitchen with mouthwatering smells. Stir in the minced garlic, dried thyme, parsley, salt, and black pepper. A minute or so is all it takes for the flavors to meld, and the aromatics will signal that good things are happening.

Step 3: Build the Broth

Now, pour in your low-sodium chicken broth. Turn up the heat and bring everything to a gentle boil. The broth will begin to pull flavor from the sauteéd veggies and herbs. Once simmering, add the rinsed long-grain white rice—don’t skip the rinse! It makes the rice less starchy, ensuring the soup stays brothy, not gummy.

Step 4: Simmer and Add Chicken Back

Reduce heat, and let the soup bubble away gently, uncovered, for 15 to 18 minutes. The rice will turn tender and plump, soaking up all those savory notes. Return the shredded or diced chicken to the pot, pour in the fresh lemon juice, and keep everything on the stove for another 2 to 3 minutes just to warm the chicken through and let the citrusy punch shine.

Step 5: Taste and Garnish

Now’s the time to taste and tweak—add a pinch more salt or pepper if you like. Ladle the piping hot Chicken Rice Soup into bowls and top with plenty of bright, chopped fresh parsley. Then dive in while it’s steaming and full of comfort.

How to Serve Chicken Rice Soup

Garnishes

For me, garnishing Chicken Rice Soup is an absolute must! A sprinkle of chopped, fresh parsley instantly brightens the bowl, and if you’re feeling indulgent, a touch of cracked black pepper or a thin lemon slice will make each serving look and taste extra special.

Side Dishes

This soup can absolutely stand alone, but sometimes it’s fun to serve it alongside a hunk of crusty bread or some warm, homemade biscuits for dunking. If you want a lighter option, a crisp green salad with tangy vinaigrette rounds out the meal without overpowering the main event.

Creative Ways to Present

Want to get fancy? Try serving Chicken Rice Soup in hollowed out sourdough bread bowls (the rice soaks up the broth and the bread gets all steamy inside), or ladle it into mismatched mugs for a casual, campfire-chic vibe. For gatherings, offer a “toppings bar” with extra lemon wedges, grated Parmesan, and fresh herbs so everyone can build their perfect bowl.

Make Ahead and Storage

Storing Leftovers

Chicken Rice Soup stores beautifully! Once completely cooled, ladle it into airtight containers and refrigerate for up to 3 days. Keep in mind that the rice will continue to absorb some broth over time, so if it thickens up, just add a splash of broth or water before reheating to loosen things up again.

Freezing

If you want to freeze leftovers, let the soup cool and portion it into freezer-safe containers (leaving a little room for expansion). The rice may absorb extra liquid and soften a bit after thawing, but the soup remains hearty and delicious. Try to use frozen soup within 2–3 months for peak flavor.

Reheating

Reheat Chicken Rice Soup gently on the stovetop over medium-low heat or in the microwave, stirring occasionally. Add broth or water by the splash if it’s thickened up in the fridge or freezer. Heat just until steaming, and freshen it up with a new sprinkle of parsley or squeeze of lemon before serving.

FAQs

Can I use cooked or rotisserie chicken instead of raw?

Absolutely! Rotisserie chicken is a great shortcut—just shred two cups and stir it in with the lemon juice to warm through at the end. This cuts down on prep time and still makes a fantastic, flavorful Chicken Rice Soup.

Can I substitute brown rice or wild rice?

You definitely can, though be aware that brown or wild rice will take longer to cook (add 15–20 minutes more simmer time). The nutty flavor of brown rice adds a lovely twist, and you may need to add an extra cup of broth if you go this route.

How do I make this Chicken Rice Soup gluten free?

This recipe is naturally gluten free as long as you double check that your chicken broth doesn’t contain any hidden wheat-based thickeners. Most long-grain white rice is also naturally gluten free, but always check labels if you’re sensitive.

What other vegetables can I add?

Feel free to get creative! Peas, spinach, kale, or even diced zucchini slip right in at the end of cooking for color and nutrition. Just be sure to add delicate greens in the last couple minutes so they stay vibrant.

The rice soaked up all my broth after storing. What can I do?

This is totally normal—rice is thirsty and keeps absorbing liquid as it sits. When reheating, just stir in a bit more chicken broth or water until your Chicken Rice Soup is as brothy as you like it.

Final Thoughts

Few things feel as good as a homemade bowl of Chicken Rice Soup shared with friends or family. If you’re craving comfort in a bowl, or just need something simple and nourishing for dinner, this is the recipe to bookmark. Give it a try, play with the garnishes, and watch it become a regular in your kitchen lineup!

Chicken Rice Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 18 reviews

Author: Emma
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

A comforting and nourishing Chicken Rice Soup recipe that is easy to make and perfect for a cozy meal. This homemade soup is filled with tender chicken, hearty vegetables, and fragrant herbs in a flavorful broth.

Ingredients

Scale

For the Soup:

1 tablespoon olive oil
1 pound boneless, skinless chicken breasts or thighs
1 small yellow onion, diced
2 cloves garlic, minced
3 carrots, peeled and sliced
2 celery stalks, diced
1 teaspoon dried thyme
1/2 teaspoon dried parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
6 cups low-sodium chicken broth
3/4 cup long-grain white rice, rinsed
juice of 1/2 lemon
chopped fresh parsley for garnish

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Instructions

Cook the Chicken: In a large pot, heat olive oil over medium heat. Add chicken and cook for 5–6 minutes per side until browned and cooked through. Remove from pot and shred or dice once slightly cooled.
Sauté Vegetables: In the same pot, add onion, carrots, and celery. Sauté for 5–6 minutes until softened. Stir in garlic, thyme, parsley, salt, and pepper, and cook for 1 minute.
Add Broth and Rice: Pour in chicken broth and bring to a boil. Add rinsed rice and reduce heat to a simmer. Cook uncovered for 15–18 minutes, or until rice is tender.
Finish Soup: Return shredded chicken to the pot and stir in lemon juice. Simmer for an additional 2–3 minutes to warm through. Taste and adjust seasoning as needed.
Serve: Serve hot, garnished with fresh parsley.