If you’re craving a comforting bowl that feels like a warm hug from the inside, this Chicken and Rice Soup Recipe is exactly what you need. It’s a soothing blend of tender chicken, perfectly cooked rice, and fresh veggies simmered in a flavorful broth that brings together every element in a delicious harmony. Whether you’re nursing a cold, need a cozy weeknight meal, or want to impress friends with something both simple and satisfying, this soup has got your back. It’s easy to make, packed with wholesome ingredients, and delivers that irresistible “home-cooked” taste in every spoonful.
Ingredients You’ll Need
These straightforward ingredients are the heart and soul of the Chicken and Rice Soup Recipe. Each one plays a vital role: fresh vegetables add texture and brightness, the chicken provides hearty protein, and the rice soaks up all those amazing flavors to make the soup truly filling.
- 1 tablespoon olive oil: This is perfect for sautéing your veggies to build a rich flavor base.
- 1 small onion (chopped): Adds a natural sweetness and depth to your soup.
- 2 carrots (peeled and sliced): Bright orange slices that introduce subtle sweetness and color.
- 2 celery stalks (sliced): Brings a lovely crunch and an aromatic aroma.
- 3 garlic cloves (minced): Infuses the soup with that indispensable punch of savory warmth.
- 8 cups low-sodium chicken broth: The flavorful liquid base that ties all ingredients together without being too salty.
- 1 pound boneless skinless chicken breasts or thighs: Your protein superstar—choose thighs for more juiciness or breasts for leaner meat.
- 1 cup long-grain white rice (uncooked): Absorbs the broth and softens to create the perfect texture.
- 1 teaspoon dried thyme: Adds a subtle earthy note that complements chicken beautifully.
- 1 bay leaf: Provides a background herbal flavor during the simmering process.
- Salt and pepper to taste: Essential seasonings to bring all the flavors into balance.
- 2 tablespoons chopped fresh parsley (optional): A fresh, bright finish that lifts the dish just before serving.
How to Make Chicken and Rice Soup Recipe
Step 1: Sauté the Vegetables
Start by heating the olive oil in a large pot over medium heat. Once warm, toss in the chopped onion, carrots, and celery. Let them cook gently for 5 to 6 minutes until they become tender and slightly fragrant, which develops the foundation of your soup’s flavor perfectly. Then, stir in the minced garlic and cook it for about 30 seconds—just until it releases that irresistible aroma without burning.
Step 2: Add Broth and Aromatics
Next, pour in the low-sodium chicken broth, ensuring you get all the roasted veggie bits from the bottom of the pot for maximum taste. Toss in the dried thyme and bay leaf for that lovely herbal background. This is when your kitchen will start to smell like the ultimate comfort food haven.
Step 3: Incorporate Chicken and Rice
Add your chicken breasts or thighs right into the pot, followed by the uncooked rice. Season lightly with salt and pepper. Bring everything to a rolling boil to kick start the cooking, then reduce the heat to low. Cover the pot to trap the flavors and let it simmer gently for about 25 to 30 minutes. During this time, the chicken cooks through and the rice softens completely, soaking in all those savory juices.
Step 4: Shred the Chicken and Final Touches
When the chicken is tender, fish it out carefully and shred it using two forks—it’s so tender it should break apart easily! Return the shredded chicken to the pot and toss in freshly chopped parsley for a punch of color and freshness. Give it a taste and adjust the seasoning with more salt or pepper if you like. Your Chicken and Rice Soup Recipe is now ready to make anyone at your table smile.
How to Serve Chicken and Rice Soup Recipe
Garnishes
A simple sprinkle of fresh parsley is beautiful and bright, but don’t stop there! A squeeze of lemon juice adds a zesty lift, or a few cracked black peppercorns on top can enhance the flavors even more. If you’re feeling indulgent, a dollop of sour cream or a handful of crispy fried onions gives your soup a luxurious touch.
Side Dishes
This soup shines brilliantly on its own, but pairing it with a crunchy crusty bread or warm garlic rolls turns it into a meal that feels extra special. A side salad with mixed greens and a light vinaigrette can add a refreshing contrast, and a side of roasted vegetables complements the cozy vibe perfectly.
Creative Ways to Present
For a fun twist, serve your Chicken and Rice Soup Recipe in individual bread bowls or deep ramekins garnished with fresh herbs. You can also layer the soup with a sprinkle of shredded cheese that melts over the top just before serving. Personalized individual servings make this soul-warming dish even more inviting and Instagram-worthy.
Make Ahead and Storage
Storing Leftovers
Leftover soup tastes even better the next day as the flavors deepen. Store any extra chicken and rice soup in airtight containers in the refrigerator for up to 3 days. Make sure to cool it completely before sealing to maintain freshness and prevent spoilage.
Freezing
This Chicken and Rice Soup Recipe freezes well, but keep in mind the texture of the rice may soften after thawing. For the best results, freeze the soup without rice and add freshly cooked rice when reheating. Store in freezer-safe containers or heavy-duty bags for up to 3 months.
Reheating
Reheat your soup gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking or uneven heating. Add extra broth or water if it’s too thick. If frozen without rice, stir in freshly cooked rice once the soup is hot, and you’ll have a bowl of steaming comfort back in no time.
FAQs
Can I use rotisserie chicken instead of raw chicken?
Absolutely! Using rotisserie chicken is a fantastic shortcut that reduces cooking time by about 10 minutes. Just add the shredded chicken towards the end of cooking to warm through without overcooking.
Can I substitute brown or wild rice for white rice?
Yes, but keep in mind brown or wild rice will need a longer cooking time and a bit more liquid to become tender. Adjust your simmer time accordingly, or cook the rice separately and add it at the end.
Is it possible to make this soup creamy?
Definitely! Stirring in half a cup of heavy cream or coconut milk at the end creates a luscious, creamy texture without overpowering the fresh flavors in the soup.
How can I make this 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 labels just to be sure.
Can I prepare this soup in a slow cooker?
You can! Sauté the veggies first, then add all ingredients (except parsley) to the slow cooker. Cook on low for 4 to 6 hours. Add fresh parsley just before serving for best results.
Final Thoughts
This Chicken and Rice Soup Recipe truly feels like a warm hug in a bowl, perfect for any day you need something comforting yet healthy. It’s easy to make, wonderfully nutritious, and so delicious that it’ll probably become your go-to soup more often than you expect. Give it a try soon and watch how quickly it becomes a beloved family classic you just have to share.
Print
Chicken and Rice Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This comforting Chicken and Rice Soup is a hearty and wholesome meal perfect for any day. Made with tender chicken, aromatic vegetables, and flavorful herbs simmered in low-sodium chicken broth, this soup is both nourishing and satisfying. It’s easy to prepare on the stovetop and can be customized with ingredients like rotisserie chicken or creamy additions for extra richness.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 garlic cloves, 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
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Prepare the Vegetables: Heat olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery, and cook for 5 to 6 minutes until the vegetables soften and the onions become translucent.
- Add Garlic: Stir in the minced garlic and cook for another 30 seconds to release its fragrance without burning.
- Add Broth and Chicken: Pour in the low-sodium chicken broth, then add the boneless skinless chicken breasts or thighs to the pot.
- Add Rice and Seasonings: Stir in the uncooked long-grain white rice, dried thyme, bay leaf, and season with salt and pepper to taste.
- Simmer the Soup: Bring the soup to a boil, then reduce heat to low. Cover and let it simmer gently for 25 to 30 minutes, until the chicken is fully cooked and the rice is tender.
- Shred the Chicken: Carefully remove the chicken pieces from the pot. Use two forks to shred the meat into bite-sized pieces.
- Combine and Finish: Return the shredded chicken to the soup and stir in chopped fresh parsley if desired. Taste and adjust seasoning as needed before serving.
Notes
- You can use rotisserie chicken to reduce the cooking time by approximately 10 minutes.
- Substitute brown or wild rice for white rice, but expect a longer cooking time to fully cook the rice.
- For a creamy version of the soup, stir in 1/2 cup of heavy cream or coconut milk at the end of cooking.
