If you have ever wanted a warm, comforting bowl that feels like a cozy hug on a chilly day, this Chicken Rice Soup Recipe is exactly what you need. With tender shredded chicken, perfectly cooked rice, and a medley of classic vegetables all swimming in a fragrant chicken broth, every spoonful brings a beautiful balance of flavors and textures that’s both nourishing and utterly satisfying. The best part? This recipe manages to be delightfully simple without skimping on heart and soul, making it an instant favorite to whip up anytime you crave that homemade, soul-warming goodness.
Ingredients You’ll Need
These ingredients are straightforward and pantry-friendly, each chosen to build up the rich flavor and wholesome texture that make this soup so irresistible. Every element plays a role, from the aromatic vegetables to the savory chicken broth to the rice that creates that perfect comforting body in the soup.
- 1 tbsp olive oil: Adds a subtle fruity richness and helps soften the vegetables beautifully.
- 1 small onion, diced: Brings natural sweetness and depth of flavor when sautéed.
- 2 carrots, sliced: Offer a gentle sweetness plus a pop of bright orange color.
- 2 celery stalks, sliced: Give the soup a classic aromatic base with just the right crunch.
- 2 garlic cloves, minced: Infuse the broth with a luscious, savory warmth.
- 1 tsp dried thyme: Adds earthy, herbal notes that perfectly complement the chicken.
- 1/2 tsp dried parsley: Enhances the freshness and lightness of the dish.
- 6 cups chicken broth: The soul of the soup, rich and flavorful to bring everything together.
- 1 cup cooked or uncooked white rice: Provides comforting texture and makes the soup more filling.
- 2 cups cooked, shredded chicken: Adds hearty protein that keeps this meal both satisfying and healthy.
- Salt and black pepper to taste: Balance and brighten all the flavors in the soup.
- Lemon wedges and fresh parsley for serving (optional): A fresh, zesty finish that lifts the whole bowl.
How to Make Chicken Rice Soup Recipe
Step 1: Sauté the Aromatics
Start by heating olive oil in a large soup pot over medium heat, then toss in the diced onion, sliced carrots, and celery. Sautéing these vegetables until softened (about 5 to 7 minutes) releases their natural sweetness and sets a flavorful foundation for the soup.
Step 2: Add Garlic and Herbs
Stir in the minced garlic, dried thyme, and dried parsley, cooking everything for about another minute. This brief but crucial step wakes up the garlic and lets the herbs infuse their fragrant, comforting aroma throughout the pot.
Step 3: Pour in Chicken Broth and Bring to Boil
Pour the chicken broth into the pot and bring it to a rolling boil. This warm, savory liquid will carry all the flavors and gently cook the rice and chicken, making the soup satisfyingly rich.
Step 4: Cook the Rice
If you’re using uncooked white rice, stir it in now, reduce the heat to a simmer, cover, and cook for 15 to 20 minutes until tender. If you opted for pre-cooked rice, wait until the broth simmers, then add it and cook for just 5 to 7 minutes to heat through perfectly without turning mushy.
Step 5: Add the Chicken and Final Seasoning
Fold in the cooked, shredded chicken and let the soup simmer for another 5 minutes. This step warms the chicken through and blends all the flavors. Finally, season with salt and pepper to your liking, making sure every bite is just right.
How to Serve Chicken Rice Soup Recipe
Garnishes
A sprinkle of fresh parsley and a squeeze of bright lemon juice make this soup sparkle with freshness. The parsley adds a lively green pop while the lemon’s acidity cuts through the richness, creating a lively, balanced bite.
Side Dishes
This soup stands wonderfully on its own but pairs beautifully with a crusty slice of bread or a warm, buttery biscuit that you can dunk and savor alongside. For a lighter option, a simple green salad dressed in a tangy vinaigrette complements the soup’s hearty warmth perfectly.
Creative Ways to Present
For a fun family dinner or informal gathering, serve the soup in rustic bowls with lemon wedges and a small dish of chopped fresh herbs on the side so everyone can customize their bowl. Or, dress it up by ladling into elegant soup cups with a microgreens garnish for a refined touch.
Make Ahead and Storage
Storing Leftovers
This Chicken Rice Soup Recipe keeps exceptionally well in an airtight container in the refrigerator for 3 to 4 days, making it ideal for quick lunches or dinner after a busy day.
Freezing
You can freeze the soup for up to 3 months, but keep in mind that rice might absorb more liquid and become softer when reheated. For best results, freeze the soup without rice and add freshly cooked rice when reheating.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally, until warmed through. Add a little water or broth if the soup thickens more than you like. If frozen, thaw overnight in the refrigerator for an even heat-up experience.
FAQs
Can I use brown or wild rice instead of white rice?
Absolutely! Brown or wild rice adds a nuttier flavor and chewier texture, but remember to adjust the cooking times since they take longer to become tender.
Is it necessary to use cooked chicken or can I cook raw chicken in the soup?
You can use either. If cooking raw chicken, add it with the broth and cook until fully done, then shred and return to the soup. Using cooked chicken cuts down your prep time nicely.
Can I make this Chicken Rice Soup Recipe in a slow cooker?
Yes! Sauté the veggies and aromatics first, then transfer everything to a slow cooker, adding broth, rice, and chicken. Cook on low for 4 to 6 hours or high for 2 to 3 hours until rice is tender.
What can I add for extra creaminess?
To make this soup richer and creamier, stir in a splash of cream or a pat of butter at the end of cooking. It’s a lovely treat that adds a silky texture.
Is this recipe gluten-free?
Yes, as long as you use gluten-free chicken broth, this Chicken Rice Soup Recipe is naturally gluten-free and perfect for those avoiding gluten.
Final Thoughts
This Chicken Rice Soup Recipe is a timeless classic that combines comforting ingredients with easy preparation to create a dish that pleases the whole family. Whether you’re feeling under the weather, wanting a cozy night in, or just craving something wholesome and homemade, this soup fits the bill perfectly. I encourage you to give it a try and savor how such simple ingredients can come together to create something truly special.
Print
Chicken Rice Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4–6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
Chicken Rice Soup is a comforting and hearty homemade soup featuring tender chicken, nutritious vegetables, and perfectly cooked rice simmered in a flavorful chicken broth. This easy-to-make recipe is ideal for chilly days and serves 4 to 6 people, offering a warm bowl of wholesome goodness with a hint of fresh herbs and a squeeze of lemon.
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 small onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 2 garlic cloves, minced
- 1 tsp dried thyme
- 1/2 tsp dried parsley
- 6 cups chicken broth
- 1 cup cooked or uncooked white rice
- 2 cups cooked, shredded chicken
- Salt and black pepper to taste
Optional for Serving
- Lemon wedges
- Fresh parsley
Instructions
- Sauté Vegetables: In a large soup pot, heat the olive oil over medium heat. Add the diced onion, sliced carrots, and sliced celery. Sauté the vegetables for 5–7 minutes or until they become softened and fragrant.
- Add Aromatics and Herbs: Stir in the minced garlic, dried thyme, and dried parsley. Cook the mixture for another minute to let the herbs release their flavors.
- Simmer Broth and Rice: Pour in the chicken broth and bring it to a boil. If using uncooked rice, add it now, then reduce the heat to a simmer. Cover the pot and let it cook for 15 to 20 minutes, or until the rice is tender. If using cooked rice instead, wait until the broth simmers before adding the rice, then cook for 5 to 7 minutes to heat through.
- Add Chicken: Stir in the cooked, shredded chicken and continue to simmer the soup for another 5 minutes to allow the flavors to meld and the chicken to heat through.
- Season and Serve: Taste and season the soup with salt and black pepper as needed. Serve the soup hot, garnished with fresh parsley and a squeeze of lemon juice if desired for added brightness.
Notes
- For extra richness, add a splash of cream or a pat of butter at the end of cooking.
- You can use rotisserie chicken or leftover roast chicken to save time.
- Brown rice or wild rice can be substituted for white rice; just make sure to adjust cooking times accordingly because they take longer to cook.
- To make the soup even heartier, add chopped vegetables such as peas or green beans.
- Leftovers keep well in the refrigerator for up to 3 days and freeze nicely for longer storage.
