Chicken and Rice Soup Recipe

Chicken and Rice Soup is the sort of classic that instantly makes your day better—the kind of comforting bowl you can share with everyone, even those notorious picky eaters. With a flavor reminiscent of something bubbling for hours, but ready in just 40 minutes, this nourishing dish packs veggies, tender chicken, and fluffy white rice into every spoonful. Whether you’re looking for a simple weeknight dinner or a way to warm cold hands after a long day, you’ll find yourself craving this tried-and-true soup again and again.

Ingredients You’ll Need

Ingredients You’ll Need

The beauty of Chicken and Rice Soup is how it makes the most out of a few humble ingredients. Each one plays a big part, bringing its own flavor, color, and heartiness to your favorite comfort bowl.

• Yellow Onion: Diced onion forms the aromatic base of the soup, adding sweetness and depth as it softens and caramelizes.
• Celery: Fresh celery brings a gentle, herbal hint and classic crunch that every good soup needs.
• Olive Oil: Used for sautéing, olive oil helps soften the veggies and imparts a subtle, rich flavor.
• Sea Salt: Essential seasoning that draws out the flavors of the vegetables and deepens the broth.
• Carrots: Sliced carrots add color and subtle sweetness, balancing out the savory notes.
• Bone-In, Skin-On Chicken: Drumsticks or thighs make the soup extra flavorful and juicy—use white meat if you like a lighter touch.
• Black Pepper: Just a bit wakes up the pot and enhances all the savory flavors.
• Fresh Thyme: A few sprigs bring brightness and herbal aroma to the broth.
• Fresh Rosemary: Just one sprig gives a hint of piney, fragrant warmth.
• Parsley: Most goes into the pot for fresh, clean flavor; save some for a lovely garnish at the end.
• Chicken Broth (or Water): The true backbone of the soup—use all broth for a richer result, or half water to lighten things up.
• White Rice: Basmati is perfect here, staying fluffy and distinct as it cooks in the broth.

How to Make Chicken and Rice Soup

Step 1: Sauté the Aromatics

Start by heating olive oil in a large stockpot or Dutch oven over medium heat. Add the diced onion and sliced celery, sprinkling a teaspoon of sea salt over the mixture. Sauté the veggies, stirring occasionally, until the onion turns soft and translucent and you see a little caramelization. This step sets a flavorful foundation for everything to come.

Step 2: Build the Soup Base

Once the aromatics are softened, add in the sliced carrots, your chicken pieces (bone-in and skin-on for richest flavor), black pepper, and the sprigs of thyme and rosemary. Toss in most of the parsley as well, reserving a bit for garnish. These ingredients start infusing the broth with their unique blend of earthy, sweet, and savory notes.

Step 3: Simmer Everything Together

Pour in your chicken broth—or a mix of broth and water—so the ingredients are fully covered. Bring the pot to a gentle boil over high heat. As soon as it bubbles, reduce to a simmer and cover with a lid. Let the soup gently simmer for at least 30 minutes so the chicken turns tender and the flavors melt together beautifully.

Step 4: Prepare the Chicken

Once the chicken is cooked through and tender, carefully remove it from the pot (bones and skin included) and set aside on a plate to cool slightly. This step makes it easier to handle when it’s time to shred for that classic Chicken and Rice Soup texture.

Step 5: Add the Rice

Stir the rice directly into the simmering broth and cover again, letting it cook for about 10 minutes or until the grains are soft but still hold their shape. Keep the lid on to let the steam help cook the rice to perfection—don’t peek if you can resist!

Step 6: Shred and Return the Chicken

While the rice cooks, remove skin and bones from the chicken, then shred or chop the meat into bite-sized pieces. Add the chicken back into the pot and continue simmering just until the rice has finished cooking and the flavors have mingled even more.

Step 7: Season and Serve

Stir everything well, taste the broth, and adjust seasoning with extra salt and pepper if needed. Ladle generous portions into bowls and sprinkle with fresh parsley. Your homemade Chicken and Rice Soup is ready to enjoy!

How to Serve Chicken and Rice Soup

Garnishes

A handful of chopped fresh parsley right before serving brings color and a fresh pop of flavor. For an extra touch, a sprinkle of parmesan cheese adds a subtle cheesiness that pairs perfectly with the savory broth. A twist of black pepper or a drizzle of olive oil can also elevate your bowl in seconds.

Side Dishes

Chicken and Rice Soup loves company on the table. Serve it with warm, crusty bread for dunking, a crisp green salad for crunch, or even some roasted vegetables for extra heartiness. Crackers or a slice of buttered baguette are always welcome here.

Creative Ways to Present

For a fun twist, serve the soup in large mugs for a cozy lunch, or ladle it into mini bread bowls at a dinner party. Top with homemade croutons or a sprinkle of lemon zest to brighten things up. You can even set up a mini “toppings bar” with bowls of chopped herbs, cheese, or diced veggies so everyone can dress up their Chicken and Rice Soup just the way they like.

Make Ahead and Storage

Storing Leftovers

Let your Chicken and Rice Soup cool to room temperature, then transfer it to an airtight container and refrigerate. It will keep well in the fridge for up to 4 days. If the rice soaks up too much broth, just add a splash of water or chicken stock when reheating.

Freezing

If you want to freeze this soup, let it cool completely before ladling into freezer-safe containers. For best results, freeze the soup before adding the rice, as rice can get mushy after thawing. Otherwise, expect the rice to break down a bit when reheated, which can make the soup extra creamy and hearty.

Reheating

Warm individual portions gently on the stovetop over medium heat or in the microwave, stirring occasionally. If the soup has thickened in the fridge, loosen it up with a bit more broth or water as needed. Stir well and heat until everything is piping hot and delicious again!

FAQs

Can I use rotisserie chicken instead?

Absolutely! Using rotisserie chicken is a real time-saver. Just skip the simmering step with raw chicken, and add your shredded rotisserie chicken when the rice goes in so it warms through without overcooking.

What type of rice works best in Chicken and Rice Soup?

Basmati or long-grain white rice yields fluffy, distinct grains that hold up beautifully in the broth. If using brown rice, adjust the cook time as it takes longer to become tender.

How do I make the soup gluten-free?

This Chicken and Rice Soup recipe is naturally gluten-free as long as you use gluten-free chicken broth. Always double-check the labels on your broth or bouillon to be sure.

Can I add other vegetables?

Definitely! Add peas, corn, spinach, or diced zucchini for extra nutrition and color. Just toss them in during the last few minutes so they don’t overcook.

My soup is too thick. What should I do?

If the rice has absorbed too much broth, stir in a splash of hot water or extra chicken stock to thin to your desired consistency. Adjust seasoning after adding more liquid.

Final Thoughts

If you’re looking for a simple yet soul-satisfying dish, Chicken and Rice Soup is as good as it gets. With its cozy warmth and delicious flavor, it’s sure to find a spot in your regular meal rotation. Give it a try, and don’t be surprised if it quickly becomes your own go-to comfort food!

Print