Last winter, I tested my Chicken and Rice Soup recipe five times before dialing in the perfect balance of savory broth, tender chicken, and fluffy rice. Each trial taught me something new: why a pinch of thyme enhances aroma, and how a gentle simmer keeps the rice from turning to porridge. The first time I made this soup, the rice clumped together—now it’s light and separate after rinsing it well. Craving more cozy comforts? Try my Slow Cooker Chicken Noodle Soup for another hands-off favorite.
About Chicken and Rice Soup
Chicken and Rice Soup is a timeless comfort dish that’s budget-friendly and adaptable to any season. I’ve refined this recipe using both rotisserie chicken and poached breasts, finding that homemade broth makes all the difference. Whether you’re meal-prepping for a busy week or warming up after a chilly day, this soup always delivers satisfying flavor and simple technique.
- Quick prep – on the table in under 40 minutes.
- Budget-friendly – uses pantry staples and leftover chicken.
- Family favorite – mild flavors kids and adults love.
- Ingredient insight – thyme and bay leaf add classic depth.
Key Ingredients & Their Roles
- Chicken broth: The flavorful liquid base – use low-sodium or homemade for full control.
- Long grain rice: Absorbs broth without turning mushy – rinse to remove excess starch.
- Cooked chicken: Tender protein – rotisserie chicken works brilliantly for shortcut.
- Aromatics (onion, carrot, celery): Build depth and sweetness – dice uniformly for even cooking.
How to Make Chicken and Rice Soup
- Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery, and sauté until the vegetables are tender, about 5 minutes.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Pour in the chicken broth, add the bay leaf and thyme, then bring the soup to a gentle boil.
- Add the rice to the pot, reduce the heat to low, cover, and let simmer until the rice is cooked through, about 20 minutes.
- Stir in the shredded chicken and chopped parsley, then season with salt and pepper to taste; cook for an additional 2–3 minutes until heated through.
- Remove and discard the bay leaf before ladling into bowls to serve.
Pro Tips & Troubleshooting
- After my third trial, toasting the rice in the pot for 1 minute deepened its nutty aroma.
- A common mistake is letting the soup boil too vigorously; keep it at a gentle simmer to avoid broken-down rice.
- For a touch of brightness, stir in a squeeze of lemon juice or a handful of fresh spinach off the heat.
- This recipe scales effortlessly—double it in a Dutch oven or halve it for a quick solo lunch.
Storage & Make-Ahead Guide
Store leftover soup in an airtight container in the refrigerator for up to 4 days, or freeze portions in freezer-safe bags for up to 3 months. To reheat, thaw overnight and warm gently on the stove over medium heat, adding a splash of broth to revive the texture. In one test, I noticed the rice absorbed nearly all the liquid after 48 hours—extra broth restored that fresh-from-the-pot consistency.
Serving Suggestions
Serve this Chicken and Rice Soup alongside crusty garlic bread or my Simple Avocado Toast with Egg for a balanced meal. A crisp Caprese Garlic Bread also pairs beautifully for dunking and scooping every spoonful.
Frequently Asked Questions
- How do I make chicken and rice soup from scratch? Sauté onion, carrot, and celery, simmer rice in broth, then stir in cooked chicken and herbs until warm.
- Can I use brown rice in chicken and rice soup? Yes, but brown rice takes about 40 minutes to cook—add extra broth and extend simmer time.
- How long does chicken and rice soup last in the refrigerator? Stored in an airtight container, it stays fresh for up to 4 days.
- Is it safe to freeze chicken and rice soup? Absolutely—freeze in airtight containers for up to 3 months, then thaw overnight before reheating.
- How can I make chicken and rice soup creamier? Stir in a splash of heavy cream or Greek yogurt off the heat for a velvety finish.
- What is the best rice for chicken and rice soup? Long grain white rice holds its shape well and absorbs broth without becoming mushy.
Final Thoughts
After countless cozy bowls, this soup has become my go-to for weeknight dinners and chilly weekend lunches. It’s approachable, forgiving, and endlessly customizable—let me know how yours turns out in the comments!
More Recipes You’ll Love
- Slow Cooker Chicken Noodle Soup – a classic, hands-off comfort soup that warms you up
- Chicken Pot Pie Soup – all the cozy flavors of pot pie in spoonable form
- Marry Me Chicken Soup Recipe – rich, savory broth with tender chicken for extra comfort
- Creamy Crockpot Chicken Gnocchi Soup – a velvety, dumpling-filled twist on hearty chicken soup
Chicken and Rice Soup
Ingredients
Soup Base
- 1 tablespoon olive oil
- 1 small onion diced
- 2 carrots sliced
- 2 stalks celery sliced
- 2 cloves garlic minced
- 6 cups chicken broth
- 1 leaf bay leaf
- 1 teaspoon dried thyme
- 1 cup long-grain rice rinsed
Finishing
- 2 cups cooked chicken shredded
- salt and pepper to taste
- 2 tablespoons fresh parsley chopped
Instructions
Soup Base
- Heat the olive oil in a large pot over medium heat.1 tablespoon olive oil
- Add the diced onion, sliced carrots, and sliced celery; sauté until the vegetables are tender, about 5 minutes.1 small onion, 2 carrots, 2 stalks celery
- Stir in the minced garlic and cook for 1 minute until fragrant.2 cloves garlic
- Pour in the chicken broth, add the bay leaf and dried thyme, then bring the soup to a gentle boil.6 cups chicken broth, 1 leaf bay leaf, 1 teaspoon dried thyme
- Add the rinsed rice, reduce heat to low, cover, and simmer until the rice is cooked through, about 20 minutes.1 cup long-grain rice
Finishing
- Stir in the shredded chicken and chopped parsley, cooking for an additional 2–3 minutes until heated through.salt and pepper
- Remove and discard the bay leaf, then season with salt and pepper to taste before serving.1 leaf bay leaf, 2 cups cooked chicken