If you’re craving a warm, soothing meal that feels like a hug in a bowl, you have to try this Chicken and Rice Soup Recipe. It’s packed with tender chicken, fluffy rice, and garden-fresh veggies all simmered in a savory broth that’s bursting with comfort. This soup is perfect for chilly evenings, when you need something hearty yet simple, or whenever you want a classic homemade soup that hits all the right notes of flavor and texture.
Ingredients You’ll Need
Gathering the right ingredients is key to making this Chicken and Rice Soup Recipe shine. Each component plays an important role, from building the flavorful broth to delivering the perfect texture and color that makes this soup as inviting as it tastes.
- Olive oil or butter: Adds rich flavor and the perfect base for sautéing your veggies.
- Onion (1 medium, diced): Brings a natural sweetness that mellows as it cooks.
- Carrots (2, sliced): Provide a subtle sweetness and a splash of vibrant color.
- Celery stalks (2, sliced): Offer a slight crunch and depth of flavor that completes the mirepoix.
- Garlic (3 cloves, minced): A punch of aromatic warmth that elevates the whole soup.
- Boneless, skinless chicken breasts or thighs (1 lb, diced): Provides the hearty protein that makes this soup filling and satisfying.
- Salt and black pepper: Essential seasonings to balance and brighten all the flavors.
- Dried thyme (1 tsp): Adds a delicate herbal note that complements the chicken beautifully.
- Dried parsley (½ tsp): Enhances freshness and color.
- Chicken broth (6 cups): The soul of the soup, imbuing it with deep, comforting savoriness.
- Uncooked white rice (¾ cup): Turns wonderfully tender and soaks up all the delicious broth flavors.
- Bay leaf (optional): Introduces a subtle layer of complexity to the broth.
- Fresh parsley (optional garnish): For a pop of color and fresh herbaceousness at the end.
How to Make Chicken and Rice Soup Recipe
Step 1: Sauté Your Base Vegetables
Start by heating olive oil or butter in your favorite large pot over medium heat. Once hot, add diced onion, carrots, and celery. Let these veggies cook gently for about 5 to 6 minutes until they soften and their natural sweetness starts to shine through. This step builds the flavorful foundation for your soup, so don’t rush it — the aroma filling your kitchen will be your tasty reward.
Step 2: Add Garlic and Chicken
Next, stir in minced garlic and let it cook for just 30 seconds until fragrant — garlic can turn bitter if overcooked, so keep an eye on it. Then, add your diced chicken along with salt, black pepper, thyme, and dried parsley. Cook this mixture for 4 to 5 minutes, stirring occasionally, until the chicken pieces begin to lose their raw pink color and start to turn white. This ensures your chicken is partially cooked before simmering, locking in tenderness and flavor.
Step 3: Simmer with Broth and Rice
Pour in the chicken broth and stir in your uncooked white rice along with the bay leaf if you’re using one. Bring everything to a rolling boil, then reduce the heat to low and let the soup simmer gently for about 20 to 25 minutes. During this time, the rice will cook perfectly tender, absorbing all those rich, savory flavors while your chicken finishes cooking through. The slow simmer is crucial for developing that cozy, comforting soup depth.
Step 4: Final Touches and Seasoning
Once the rice is tender and the chicken is fully cooked, remove the bay leaf and give the soup a taste test. Adjust the seasoning with a pinch more salt and pepper if needed. This is your moment to make the soup just right for your palate, so don’t hesitate to tweak it. Serve your bowl of warm, hearty soup garnished with a sprinkle of fresh parsley for a beautiful finish.
How to Serve Chicken and Rice Soup Recipe
Garnishes
Fresh parsley is a simple but impactful garnish that brightens up this Chicken and Rice Soup Recipe with a burst of color and a subtle fresh flavor. You can also add a squeeze of lemon juice or a sprinkle of grated Parmesan cheese for a fun twist that elevates the flavors even more.
Side Dishes
This soup is a meal all on its own, but pairing it with crusty bread or flaky dinner rolls will make it even more satisfying. For a lighter option, fresh green salads or steamed vegetables complement the warmth and heartiness of the soup beautifully without weighing you down.
Creative Ways to Present
For a charming presentation, serve the soup in small individual mason jars or rustic bowls to bring a cozy, homemade vibe to your table. Adding a few crispy croutons on top provides delightful texture contrast, and a drizzle of olive oil or chili oil can add an unexpected layer of richness or heat for adventurous palates.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken and Rice Soup Recipe tastes just as good the next day after the flavors have melded even further. Store your soup in airtight containers in the refrigerator for up to 3 days. Keep in mind it will thicken as the rice absorbs more liquid, so you might want to add a splash of broth or water when reheating.
Freezing
If you want to freeze this soup, it’s best to omit cooking the rice beforehand. Freeze the chicken and broth mixture in freezer-safe containers, and add freshly cooked rice when you reheat. This approach keeps the rice from getting mushy and extends the soup’s freshness.
Reheating
Reheat your soup gently over medium-low heat on the stove, adding extra broth or water as needed to reach your preferred consistency. Stir frequently to heat evenly and prevent sticking. The comforting aromas that fill your kitchen will make the wait totally worth it.
FAQs
Can I use brown rice instead of white rice?
Yes, you can substitute brown rice, but keep in mind it requires a longer cooking time and more liquid. You’ll want to simmer the soup an additional 20 to 30 minutes to ensure the brown rice is tender. Adjust broth quantities accordingly to keep the soup from drying out.
Is it possible to make this soup in a slow cooker?
Absolutely! Brown the chicken and sauté the vegetables on the stove first, then transfer everything to your slow cooker along with broth and rice. Cook on low for 3 to 4 hours. Just remember to add the rice in the last hour so it doesn’t overcook and get mushy.
Can I use leftover cooked chicken for this soup?
You can, but add it towards the end of the cooking process just to warm through since it’s already cooked. This reduces the simmer time and prevents the chicken from becoming tough or rubbery.
What other herbs or spices work well in this recipe?
Fresh thyme, rosemary, or a pinch of smoked paprika all make wonderful additions to customize the flavor profile. Just be cautious with strong herbs or spices to retain the classic comforting taste of this Chicken and Rice Soup Recipe.
How thick should the soup be?
It’s up to your preference! This soup typically has a brothy, slightly thickened consistency from the cooked rice. If it gets too thick, simply stir in a little more chicken broth or water when reheating to loosen it up for sipping.
Final Thoughts
If you’ve been searching for a cozy, satisfying soup that feels like home in every spoonful, this Chicken and Rice Soup Recipe will quickly become a favorite go-to. It’s unfussy, wholesome, and deeply comforting — the kind of meal that warms you from the inside out. Roll up your sleeves and give it a try; I promise you’ll fall in love with this classic soup all over again.
Print
Chicken and Rice Soup Recipe
- Total Time: 45 minutes
- Yield: 6 servings
Description
This comforting chicken and rice soup features tender pieces of chicken, fluffy rice, and a medley of sautéed vegetables simmered together in a flavorful chicken broth. Perfect as a cozy, hearty one-pot meal for chilly days or whenever you crave a classic homemade soup.
Ingredients
Main Ingredients
- 1 tbsp olive oil or butter
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1 lb boneless, skinless chicken breasts or thighs, diced
- Salt and black pepper, to taste
- 1 tsp dried thyme
- ½ tsp dried parsley
- 6 cups chicken broth
- ¾ cup uncooked white rice
- 1 bay leaf (optional)
Garnish
- Fresh parsley (optional)
Instructions
- Heat the fat: In a large pot over medium heat, warm the olive oil or butter until melted and shimmering.
- Sauté the vegetables: Add the diced onion, sliced carrots, and celery stalks to the pot. Cook for 5–6 minutes, stirring occasionally, until the vegetables are softened but not browned.
- Add garlic: Stir in the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
- Cook the chicken: Add the diced chicken pieces to the pot along with salt, black pepper, dried thyme, and dried parsley. Cook for 4–5 minutes, stirring, until the chicken turns white on the outside but is not fully cooked through.
- Add liquids and rice: Pour in the chicken broth, then add the uncooked white rice and bay leaf if using. Stir to combine all ingredients evenly.
- Simmer the soup: Bring the soup to a boil, then reduce the heat to low and let it simmer gently for 20–25 minutes. Cook until the rice is tender and the chicken is fully cooked.
- Finish the soup: Remove the bay leaf from the pot. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve: Ladle the soup into bowls and garnish with fresh parsley for a pop of color and fresh flavor. Serve warm.
Notes
- Long-grain white rice yields the best texture; brown rice will take longer to cook and require more broth.
- The soup thickens as it cools; add extra broth or water when reheating to reach desired consistency.
- This soup freezes well if you omit the rice before freezing, then add freshly cooked rice when reheating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
