If you’re craving a soul-soothing, hearty meal that feels like a warm hug in a bowl, this Chicken and Rice Soup Recipe is destined to become your new favorite. It’s a classic blend of tender chicken, wholesome rice, and vibrant vegetables simmered in a fragrant broth that satisfies that comfort food itch while being surprisingly simple to make. Whether you’re battling a chilly day or just need a cozy dinner, this soup strikes the perfect balance of nourishing and delicious, making it ideal for family dinners or meal prep for the week ahead.
Ingredients You’ll Need
These ingredients might look straightforward, but each one brings something special to the Chicken and Rice Soup Recipe. From the earthy sweetness of carrots to the bright zing of lemon juice, every component enhances the flavor, texture, and color, building a soup that’s anything but ordinary.
- 1 tablespoon olive oil: Adds a subtle fruity richness and helps soften the veggies perfectly.
- 1 medium onion (diced): Offers a savory base with natural sweetness when cooked down.
- 2 carrots (peeled and sliced): Bring a tender bite and a vibrant splash of orange that lifts the broth.
- 2 celery stalks (sliced): Provide a slight crunch and fresh, herbal undertones.
- 3 cloves garlic (minced): Infuse a warm, aromatic depth that makes every spoonful irresistible.
- 8 cups low-sodium chicken broth: The heart of the soup, delivering rich flavor without overpowering saltiness.
- 1 pound boneless skinless chicken breasts or thighs: Tender protein that absorbs the broth’s flavors beautifully.
- 1 cup long-grain white rice (uncooked): Soaks up the broth and adds a comforting heartiness.
- 1 teaspoon dried thyme: A fragrant herb that enhances the warmth and earthiness.
- 1 bay leaf: Subtly infuses the soup with complex herbal notes.
- 1 teaspoon salt (or to taste): Essential for balancing and elevating all flavors.
- 1/2 teaspoon black pepper: Adds a gentle kick of spice to keep things interesting.
- 2 tablespoons fresh parsley (chopped): A fresh, bright finish that enlivens the soup’s appearance and taste.
- Juice of 1/2 lemon: Delivers a zesty brightness that elevates every spoonful.
How to Make Chicken and Rice Soup Recipe
Step 1: Sauté the Aromatics
Start by heating olive oil in a large pot over medium heat. Toss in the diced onion, sliced carrots, and celery, then sauté them for about 5 minutes until they’re tender and fragrant. This step builds the foundational flavors that make the soup comforting from the very first bite.
Step 2: Add Garlic and Broth
Stir in the minced garlic and cook for just one minute until fragrant — careful not to burn it! Then, pour in the chicken broth, bringing the mixture to life with savory, steaming goodness.
Step 3: Combine Main Ingredients
Add the chicken pieces, uncooked rice, dried thyme, bay leaf, salt, and black pepper to the pot. These ingredients work together to create the heart and soul of the soup, marrying protein, grains, and herbs in one cozy bowl.
Step 4: Simmer Until Tender
Bring everything to a boil, then reduce the heat to low and cover the pot. Let it simmer gently for 25 to 30 minutes so the chicken cooks through thoroughly and the rice becomes nice and tender, soaking up all those delicious flavors.
Step 5: Shred and Finish
Once cooked, remove the chicken from the pot and shred it with two forks. Return the shredded chicken back to the soup, then stir in fresh parsley and the juice of half a lemon. Taste and adjust seasoning if needed — and then get ready to enjoy!
How to Serve Chicken and Rice Soup Recipe
Garnishes
Fresh garnishes take this Chicken and Rice Soup Recipe to the next level. Sprinkle chopped parsley or a bit of freshly ground black pepper for that perfect final touch. If you love a little creaminess, a swirl of heavy cream or a dollop of sour cream can add wonderful richness that’s totally optional but always appreciated.
Side Dishes
This soup pairs wonderfully with simple, hearty sides. Crusty bread or garlic toast is a classic choice for soaking up every last drop. For a light crunch, a crisp green salad with vinaigrette beautifully contrasts the warm soup while keeping the meal balanced and fresh.
Creative Ways to Present
If you’re serving guests or just want to impress your family, consider ladling the soup into individual bread bowls for a playful presentation. Or offer a toppings bar with shredded cheese, chopped herbs, and lemon wedges to let everyone customize their bowl just the way they like.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken and Rice Soup Recipe stores beautifully in the refrigerator for up to 3 days. Keep it in an airtight container to preserve freshness and flavor. When you reheat, add a splash of chicken broth if the rice has absorbed too much liquid and the soup feels thicker than you want.
Freezing
This soup freezes well, but be mindful that the rice might swell or become softer after thawing. Freeze in airtight containers or heavy-duty freezer bags for up to 3 months. Thaw overnight in the fridge for best results before reheating gently on the stovetop or in the microwave.
Reheating
Reheat your soup slowly over medium heat, stirring occasionally to prevent sticking or burning. Adding a little broth or water as necessary can restore the perfect soup consistency, keeping those comforting flavors intact every time.
FAQs
Can I use brown rice instead of white rice?
Yes! Brown rice adds a nuttier flavor and chewier texture but will need a longer cooking time, about 40 to 45 minutes, so add it earlier and adjust your simmering time accordingly.
Is it possible to make this soup vegetarian?
You can certainly swap out the chicken for hearty vegetables or beans and use vegetable broth instead of chicken broth. The rice and veggies will still create a satisfying soup, though it won’t have quite the same depth of flavor without the chicken.
Can I use leftover cooked chicken?
Absolutely. If you have cooked chicken on hand, add it after the rice has finished cooking to avoid overcooking your meat. This shortcut makes the cooking time even faster!
How can I make this soup creamier?
For a creamier texture, stir in half a cup of heavy cream or a splash of milk at the end of cooking. It adds a lovely richness without overpowering the bright flavors.
What’s the best way to store soup with rice to avoid mushiness?
If you plan to store leftovers for a few days, you might want to undercook the rice slightly or cook it separately and add when reheating. This helps keep the rice from getting overly soft and mushy during storage.
Final Thoughts
There’s something timeless about a warm bowl of Chicken and Rice Soup Recipe—it’s like a nourishing hug that never gets old. Whether you’re looking for a simple weeknight dinner, a comforting meal when under the weather, or a crowd-pleaser that warms everyone’s heart, this recipe delivers consistently. Give it a try, and watch it become a staple you turn to again and again.
Print
Chicken and Rice Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This comforting Chicken and Rice Soup recipe features tender chicken, wholesome vegetables, and fluffy rice simmered together in a flavorful broth. Perfect for a cozy weeknight meal, it’s easy to make and packed with nourishing ingredients.
Ingredients
Soup Base
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 8 cups low-sodium chicken broth
Main Ingredients
- 1 pound boneless skinless chicken breasts or thighs
- 1 cup long-grain white rice, uncooked
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
Finishing Touches
- 2 tablespoons fresh parsley, chopped
- Juice of 1/2 lemon
Instructions
- Sauté the vegetables: Heat the olive oil in a large pot over medium heat. Add the diced onion, sliced carrots, and sliced celery, then sauté for about 5 minutes until the vegetables soften and become fragrant.
- Add garlic: Stir in the minced garlic and cook for an additional 1 minute, allowing the garlic to release its aroma without burning.
- Add broth and main ingredients: Pour in the chicken broth, then add the boneless skinless chicken breasts or thighs, uncooked long-grain white rice, dried thyme, bay leaf, salt, and black pepper. Stir gently to combine.
- Simmer the soup: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 25 to 30 minutes, or until the chicken is thoroughly cooked and the rice is tender.
- Shred the chicken: Remove the cooked chicken pieces from the pot and shred them using two forks. Return the shredded chicken to the soup pot, stirring well to incorporate.
- Finish and season: Stir in the chopped fresh parsley and the juice of half a lemon. Taste the soup and adjust salt and pepper as needed. Serve the soup warm for a comforting meal.
Notes
- For extra creaminess, stir in 1/2 cup heavy cream or a splash of milk just before serving.
- You can use leftover cooked chicken to save time; simply add it after the rice has finished cooking instead of cooking raw chicken in the broth.
- Brown rice can be substituted, but it requires a longer cooking time—about 45-50 minutes—instead of 25-30 minutes.
