This chicken and rice soup recipe is exactly the kind of meal I reach for on a chilly evening, or honestly, any time someone in the house is feeling under the weather.
It is built on a simple base of tender chicken, fluffy rice, and a mirepoix of onion, carrot, and celery, all simmered together in a rich homemade broth.
No fancy techniques, no obscure ingredients, just an old fashioned pot of soup that tastes like it has been simmering all day, even though it comes together in about an hour.
If you love a good bowl of homemade soup, this one is going straight into your regular rotation.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 45 minutes |
| Total Time | 1 hour |
| Servings | 6 servings |
| Difficulty Level | Easy |
Why You’ll Love This Chicken And Rice Soup Recipe
This is the kind of recipe that earns a permanent spot on your weeknight menu. It is quick enough for a busy Tuesday but tastes like a Sunday dinner.
It also happens to be one of those meals that gets better the more you make it, since you will start to know exactly how you like it seasoned.
If you are also a fan of brothy classics, my chicken noodle soup recipe is another one worth bookmarking.
- One pot, minimal cleanup, and everyday pantry ingredients
- Ready in about an hour from start to finish
- Naturally dairy free and easy to make gluten free
- Freezer friendly, so you can stash extra for busy weeks
- Endlessly customizable with whatever vegetables you have on hand
- Just as comforting for a sick day as it is for a cold weeknight
Ingredients
You only need a handful of everyday ingredients for this soup, plus a good broth to tie everything together.
Here is everything you will need.
- 2 tablespoons olive oil or unsalted butter
- 1 medium yellow onion, diced
- 2 large carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 8 cups chicken bone broth or chicken stock
- 1 pound boneless, skinless chicken breasts or thighs
- 3/4 cup long grain white rice, uncooked
- 1 teaspoon dried thyme, or a few sprigs fresh thyme
- 2 bay leaves
- Salt and black pepper, to taste
- 2 tablespoons fresh parsley, chopped, for serving
- 1 tablespoon fresh lemon juice, optional
For a quicker version of this soup, you might also enjoy my crockpot chicken and rice recipe, which lets your slow cooker do most of the work.
Kitchen Equipment Needed
Nothing fancy here, just a few basics that make the process smoother and help the soup turn out right every time.
- A large Dutch oven or heavy bottomed soup pot
- A sharp chef’s knife for dicing vegetables
- A cutting board
- Measuring cups and spoons
- A ladle for serving
- A digital instant read thermometer, to confirm the chicken is fully cooked
If you are stocking your kitchen for more one pot meals like this, my vegetable soup recipe uses the same core setup.
Recommended Products for This Recipe
These are a few products I personally use and recommend for this recipe, based on what has made the biggest difference in my own kitchen.
1. Enameled Cast Iron Dutch Oven
A heavy Dutch oven holds and distributes heat so evenly that the vegetables soften perfectly without scorching on the bottom.
It also keeps the broth at a gentle, steady simmer, which is exactly what you want for tender chicken and evenly cooked rice.
2. Chicken Bone Broth
A good quality bone broth makes a noticeable difference in the depth of flavor here, especially since the broth is really the backbone of this soup.
I like keeping a few cartons on hand for exactly this kind of recipe.
3. Digital Instant Read Meat Thermometer
This is a small investment that takes all the guesswork out of knowing when your chicken is fully cooked.
It is especially handy if you are using whole chicken breasts instead of pre shredded rotisserie chicken.
4. Lundberg Long Grain White Rice
I like using a reliable, high quality long grain rice for this soup since it holds its shape well and does not turn mushy as it simmers.
It also reheats better than lower quality rice if you plan on having leftovers.
Step-by-Step Instructions: How to Make Chicken And Rice Soup
1. Saute the Vegetables
- Set your Dutch oven or soup pot over medium heat and add the olive oil or butter.
- Once the oil is shimmering, add the diced onion, carrots, and celery.
- Season lightly with salt and pepper, then stir to coat the vegetables in the oil.
- Cook, stirring occasionally, for 6 to 8 minutes, until the onion turns translucent and the vegetables begin to soften.
- Add the minced garlic and cook for another 30 seconds, stirring constantly so it does not burn.
2. Add the Broth and Chicken
- Pour in the chicken bone broth or stock and stir to combine, scraping up any browned bits from the bottom of the pot.
- Add the whole chicken breasts or thighs directly into the pot.
- Stir in the dried thyme and bay leaves.
- Increase the heat to high and bring the mixture to a rolling boil.
3. Simmer the Chicken
- Once boiling, reduce the heat to medium low so the soup is at a gentle simmer.
- Cover the pot partially and let the chicken cook for 15 to 18 minutes, or until it reaches an internal temperature of 165 degrees Fahrenheit.
- Remove the chicken from the pot with tongs and set it on a cutting board to cool slightly.
4. Cook the Rice in the Broth
- While the chicken cools, bring the broth back up to a gentle boil.
- Stir in the uncooked long grain white rice.
- Reduce the heat to low, cover the pot, and simmer for 15 to 18 minutes, or until the rice is tender.
- Stir occasionally so the rice does not stick to the bottom of the pot.
5. Shred the Chicken
- Once the chicken is cool enough to handle, use two forks to shred it into bite sized pieces.
- Discard any bones or excess fat as you go.
6. Combine and Finish the Soup
- Once the rice is tender, stir the shredded chicken back into the pot.
- Let everything simmer together for 2 to 3 minutes, just until the chicken is warmed through.
- Remove and discard the bay leaves.
- Stir in the fresh parsley and lemon juice, if using.
- Taste and adjust the salt and pepper as needed.
7. Serve
- Ladle the hot soup into bowls.
- Serve immediately with your favorite bread on the side.
Tips for The Best Chicken And Rice Soup
A few small adjustments can take this soup from good to genuinely memorable.
Keep these in mind as you cook.
- Use bone in, skin on chicken thighs if you want an even richer, more flavorful broth.
- Do not skip searing the vegetables first, since this builds the flavor foundation for the whole pot.
- Avoid instant or minute rice, since it tends to turn mushy in soup.
- If you are making this ahead, cook the rice separately and add it to each bowl when serving.
- A splash of lemon juice at the end brightens up the whole pot.
- Let the soup rest for 5 minutes off the heat before serving so the flavors settle.
For another cozy, brothy option in the same family, check out my chicken soup recipe.
Serving Suggestions
This soup is hearty enough to be a full meal on its own, but a few sides can round things out nicely.
I especially love pairing it with something crusty for dipping, or a simple green salad to balance out the richness of the broth.
- A slice of warm, crusty bread for soaking up the broth
- A simple side salad with a light vinaigrette
- Buttery Greek Lemon Rice on the side for extra heartiness
- Grilled cheese for dunking, especially for kids
- A wedge of lemon for squeezing over each bowl
Variations of Chicken And Rice Soup
Once you have the base recipe down, it is easy to adjust it based on what you are craving or what you have in the fridge.
- Stir in a splash of heavy cream at the end for a creamy chicken and rice soup.
- Swap the white rice for brown rice or wild rice, adjusting the cooking time as needed.
- Add a handful of frozen peas or corn in the last few minutes of cooking.
- Stir in a spoonful of curry powder for a warmly spiced twist, similar to my Mulligatawny Soup Recipe.
- Use rotisserie chicken instead of raw chicken to save time, adding it in during the last few minutes of cooking.
- Finish with a squeeze of lime and a handful of cilantro for a Southwest inspired version.
Storage and Reheating
This soup keeps well and reheats beautifully, though the rice will continue to soak up broth as it sits.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze in individual portions for up to 3 months, ideally before adding the rice for the best texture later.
- Reheat gently on the stovetop over medium low heat, adding a splash of broth or water to loosen it up.
- You can also reheat individual bowls in the microwave in 60 second intervals, stirring between each.
- Thaw frozen soup overnight in the refrigerator before reheating.
If you like keeping a well stocked freezer of homemade soups, my Chicken Tortilla Soup Recipe freezes just as well.
Nutritional Facts
Nutrition will vary depending on the exact ingredients and portion sizes you use, but here is a general estimate per serving, based on 6 servings.
| Nutritional Facts (per serving) | |
|---|---|
| Calories | approximately 290 |
| Protein | approximately 24g |
| Carbohydrates | approximately 28g |
| Fat | approximately 8g |
| Fiber | approximately 2g |
| Sodium | approximately 620mg |
See my Chicken And Wild Rice Casserole Recipe if you are looking for another comforting, protein packed chicken and rice dish.
Health Benefits of Key Ingredients
This soup is not just comforting, it also brings a good amount of nutrition to the table thanks to a few key ingredients.
Simple, whole food ingredients like these are part of why this soup has stayed a favorite for generations.
- Chicken provides lean protein that helps keep you full and supports muscle repair.
- Carrots are rich in beta carotene, which supports eye health and immune function.
- Celery adds fiber along with vitamin K and potassium.
- Garlic has natural compounds that may support immune health, especially useful during cold and flu season.
- Bone broth contributes collagen and minerals that can support joint and gut health.
- Rice offers an easily digestible source of carbohydrates for sustained energy.
For another nutrient dense, chicken based soup, try my Thai Chicken Soup Recipe.
FAQs About Chicken And Rice Soup
1. Can I use rotisserie chicken instead of raw chicken?
Yes, rotisserie chicken works great in this recipe and saves you a good amount of time.
Simply shred it and stir it in during the last few minutes of cooking, after the rice has finished simmering.
2. Why did my rice turn out mushy?
This usually happens when instant or minute rice is used instead of long grain white rice.
It can also happen if the soup sits for a long time with the rice already in it, since the rice keeps absorbing broth.
3. Can I make this soup in a slow cooker?
Yes, you can adapt this recipe for a slow cooker by adding everything except the rice, then cooking on low for 6 to 7 hours.
Stir in the rice during the last 30 minutes so it does not overcook.
4. How do I make this soup gluten free?
This recipe is naturally gluten free as written, as long as you use a certified gluten free chicken broth.
Always double check labels if you or someone you are cooking for has a gluten sensitivity.
5. Can I freeze chicken and rice soup?
Yes, though the texture of the rice can change slightly after freezing and reheating.
For the best results, freeze the soup without the rice and add freshly cooked rice when you reheat it.
Chicken and Rice Soup
Ingredients
- 2 tablespoons olive oil or unsalted butter
- 1 medium yellow onion diced
- 2 large carrots peeled and diced
- 2 celery stalks diced
- 3 garlic cloves minced
- 8 cups chicken bone broth or chicken stock 1.9 liters
- 1 pound boneless, skinless chicken breasts or thighs 454g
- 3/4 cup long grain white rice 150g, uncooked
- 1 teaspoon dried thyme or a few sprigs fresh thyme
- 2 bay leaves
- Salt and black pepper to taste
- 2 tablespoons fresh parsley chopped, for serving
- 1 tablespoon fresh lemon juice optional
Equipment
- Large Dutch oven or heavy-bottomed soup pot
- Sharp chef’s knife for dicing vegetables
- Cutting board
- Measuring cups and spoons
- Ladle for serving
- Digital instant-read thermometer to confirm the chicken is fully cooked
- Tongs for removing chicken from the pot
Method
- Set your Dutch oven or soup pot over medium heat and add the olive oil or butter. Once shimmering, add the diced onion, carrots, and celery. Season lightly with salt and pepper, then stir to coat. Cook, stirring occasionally, for 6 to 8 minutes until onion is translucent and vegetables begin to soften. Add the minced garlic and cook for another 30 seconds, stirring constantly.
- Pour in the chicken bone broth or stock and stir to combine, scraping up any browned bits from the bottom of the pot. Add the whole chicken breasts or thighs directly into the pot. Stir in the dried thyme and bay leaves. Increase the heat to high and bring the mixture to a rolling boil.
- Once boiling, reduce the heat to medium low so the soup is at a gentle simmer. Cover the pot partially and let the chicken cook for 15 to 18 minutes, or until it reaches an internal temperature of 165 degrees Fahrenheit. Remove the chicken from the pot with tongs and set it on a cutting board to cool slightly.
- While the chicken cools, bring the broth back up to a gentle boil. Stir in the uncooked long grain white rice. Reduce the heat to low, cover the pot, and simmer for 15 to 18 minutes, or until the rice is tender. Stir occasionally so the rice does not stick to the bottom of the pot.
- Once the chicken is cool enough to handle, use two forks to shred it into bite sized pieces. Discard any bones or excess fat as you go.
- Once the rice is tender, stir the shredded chicken back into the pot. Let everything simmer together for 2 to 3 minutes, just until the chicken is warmed through. Remove and discard the bay leaves. Stir in the fresh parsley and lemon juice, if using. Taste and adjust the salt and pepper as needed.
- Ladle the hot soup into bowls. Serve immediately with your favorite bread on the side.
Nutrition
Notes
- Use bone in, skin on chicken thighs if you want an even richer, more flavorful broth.
- Do not skip searing the vegetables first, since this builds the flavor foundation for the whole pot.
- Avoid instant or minute rice, since it tends to turn mushy in soup.
- If you are making this ahead, cook the rice separately and add it to each bowl when serving.
- A splash of lemon juice at the end brightens up the whole pot.
- Let the soup rest for 5 minutes off the heat before serving so the flavors settle.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze in individual portions for up to 3 months, ideally before adding the rice for the best texture later.
- Reheat gently on the stovetop over medium low heat, adding a splash of broth or water to loosen it up.
- This recipe is naturally gluten free as long as you use a certified gluten free chicken broth.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This chicken and rice soup recipe is proof that some of the best meals do not need to be complicated.
Just a handful of simple ingredients, a good pot, and a little bit of time on the stove.
I hope this becomes one of those recipes you come back to again and again, whether it is for a quiet weeknight dinner or for taking care of someone who needs a warm, comforting bowl of soup.
If you give this recipe a try, I would love to hear how it turned out.
Leave a comment below or share a photo, I always enjoy seeing how everyone makes it their own.
Recommended:
- Chicken Stew Recipe
- Crockpot Chicken Noodle Soup
- Matzo Ball Soup Recipe
- Fried Rice Recipe
- Beef Barley Soup Recipe
