If there’s one comfort food that checks all the boxes—cozy, hearty, brimming with flavor—it’s my favorite Chicken Rice Soup. Imagine a steaming bowl filled with tender bits of chicken, vibrant vegetables, fluffy rice, and a perfectly seasoned broth that wraps you up like a big culinary hug. Whether you’re chasing away the chills or just need a wholesome dinner after a long day, this Chicken Rice Soup never disappoints. Each spoonful is nourishing, satisfying, and brings you right back to the feeling of home.

Ingredients You’ll Need

These essential ingredients come together like old friends, each one doing its part to enrich every bite. Nothing fancy is required, just honest, simple ingredients that make Chicken Rice Soup so memorable.

Olive oil: Gives a lovely, silky base and allows veggies to release their flavor beautifully.
Garlic (2 cloves, minced): Adds aromatic depth and a gentle, irresistible aroma right from the start.
Onion (chopped): Sweet and savory, it forms the flavor backbone of the broth.
Carrots (3 medium, diced): Bring a satisfying sweetness and pop of color to the soup.
Celery ribs (3, diced): Lend a subtle earthy crunch and round out the veggie mix.
Chicken stock powder (1 tbsp, or 2 bouillon cubes): Packs in rich, chickeny flavor with every scoop.
Dried parsley (1/2 tsp): Sprinkles in a hint of freshness.
Dried thyme (1/2 tsp): Gives the soup delicate, herbal undertones.
Bay leaf (1): Steeps a gentle, savory aroma throughout the broth.
Black pepper (1/4 tsp, ground): A little heat for balance and depth.
Chicken broth (4 cups, low sodium): Delivers a robust, savory base without overwhelming saltiness.
Water (4 cups): Helps mellow and stretch the flavors for perfect balance.
Skinless chicken thighs (1 to 1.5 lbs, bone-in): The star protein—juicy and tender, they enrich the soup beautifully.
Rice (1 cup, uncooked): Classic grain that turns the broth into a satisfying, stick-to-your-ribs meal.
Salt (to taste): Essential for bringing everything to life—taste and adjust at the end.
Finely chopped parsley (1 tbsp, optional): For the perfect fresh, green garnish.

How to Make Chicken Rice Soup

Step 1: Sauté the Aromatics

Start by heating olive oil in a big, sturdy pot over medium-high heat. Toss in the onion and garlic, stirring for about 3 minutes until the onion softens and turns a touch translucent. This quick sauté sets the stage for flavor, while the scent filling your kitchen tells you something good is on the way. Then add in the diced carrots and celery, cooking for just one minute. This quick “veggie wake-up” ensures every bite ends up perfectly tender but not mushy.

Step 2: Build the Flavorful Broth

Time to add another layer of goodness! Sprinkle in the chicken stock powder (or bouillon cubes), dried parsley, thyme, bay leaf, and black pepper. Pour in both the chicken broth and water, stirring gently to combine. Add your chicken thighs to the pot. These bone-in beauties are where the broth gets its rich, layered flavor, so don’t skip them. Every element makes Chicken Rice Soup shine!

Step 3: Simmer to Perfection

Cover your pot with a fitting lid, then reduce the heat to medium-low. Let the soup gently simmer for about 30 minutes. If you feel like channeling your inner chef, skim off any foam that collects on the top—you’ll get a clearer broth, though it’s not strictly necessary. This is when all those flavors get cozy, mingle, and deepen.

Step 4: Add the Rice

Now, remove the lid and stir in the uncooked rice. Pop the lid back on and simmer for another 15 minutes. The rice will soak up the vibrant, aromatic broth, becoming tender but still holding its shape. There’s just something about rice in soup that’s deeply, endlessly satisfying.

Step 5: Shred the Chicken

Turn off the heat and carefully lift out the chicken thighs to a large plate. Using two forks, shred the meat until it’s in irresistible, tender chunks, discarding the bones. Return all the shredded chicken to the pot, stirring well to distribute. At this point, taste the soup—and add salt as needed. Your homemade Chicken Rice Soup is officially ready for its star moment!

How to Serve Chicken Rice Soup

Garnishes

Top each bowl with a scattering of fresh chopped parsley for a pretty, green pop and a touch of herbal brightness. If you like a little zing, a squeeze of lemon or a grind of extra pepper takes it up a notch. Custom garnishes invite everyone to make their bowl a little bit special.

Side Dishes

This soup is hearty enough for a meal, but I love serving it with a hunk of crusty bread, a simple green salad, or even warm pita alongside. The soup soaks beautifully into bread or rolls—perfect for sopping up every last drop. On chillier nights, a gooey cheese toast on the side pairs like a dream.

Creative Ways to Present

Ladle Chicken Rice Soup into big, cozy mugs for a casual family lunch, or serve it in shallow bowls with a swirl of olive oil and a sprinkle of fresh herbs for a dinner party. For a whimsical touch, try topping with crunchy croutons, or float a thin lemon slice atop each serving. Presentation is a joy—let your personality shine!

Make Ahead and Storage

Storing Leftovers

Chicken Rice Soup stores beautifully. Let the soup cool, then ladle it into airtight containers and keep in the fridge for up to 4 days. The flavors even deepen overnight, making leftovers a delicious bonus. Note: the rice will continue to absorb broth as it sits, so don’t be surprised if the soup thickens up a bit.

Freezing

If you want to freeze leftovers, portion the cooled Chicken Rice Soup into freezer-safe containers, leaving a little room at the top for expansion. Freeze for up to 2 months. For best results, consider leaving out the rice and adding freshly cooked rice when reheating, as rice can become a bit too soft after freezing and thawing.

Reheating

To reheat, simply pour the soup into a pot and warm gently over medium heat, stirring occasionally. If it’s thickened a lot (thanks to the rice), just add a splash or two of water or extra broth to loosen it up. If reheating from frozen, defrost in the refrigerator overnight before warming on the stove.

FAQs

Can I use chicken breast instead of thighs?

Absolutely! While thighs add extra richness and tenderness, boneless skinless chicken breast works well if you prefer a leaner soup. Just be sure not to overcook the chicken so it stays juicy and tender.

What kind of rice is best for Chicken Rice Soup?

Almost any white rice will do—long grain, jasmine, or basmati are excellent options. You can also use brown rice for a nutty flavor and extra fiber; just increase the simmer time to ensure it’s cooked through.

How do I make this Chicken Rice Soup gluten-free?

This recipe is naturally gluten-free as long as your chicken broth and bouillon are gluten-free. Always check your labels to be sure if cooking for someone with celiac or gluten sensitivity.

Can I add other vegetables?

Go for it! Peas, diced potatoes, corn, or spinach are all delicious additions. Feel free to make this soup your own by sneaking in your family’s favorite veggies or anything you have on hand.

Why does my soup thicken after storing?

Rice keeps soaking up the broth as the soup sits, which causes it to thicken. You can simply add extra chicken broth or water when reheating to get it back to your ideal texture—no flavor lost!

Final Thoughts

Few recipes deliver quite as much comfort, flavor, and warmth as Chicken Rice Soup. Whether you’re feeding your family, gifting a friend in need of a pick-me-up, or just treating yourself, this soup is sure to become a favorite in your kitchen. Give it a try, share a bowl, and let every spoonful remind you just how good homemade comfort food can be!

Chicken Rice Soup Recipe