This Chicken and Rice Soup Recipe is exactly what you crave when you need a comforting, wholesome meal in a bowl. Brimming with tender chicken, fluffy rice, and a medley of aromatic vegetables, this soup is both hearty and nourishing. It’s a classic go-to for chilly evenings, busy weeknights, or whenever you want a taste of pure comfort. Whether you’re cooking for your family or meal-prepping for the week, this recipe is a flavorful favorite that warms you from the inside out.

Chicken and Rice Soup Recipe - Recipe Image

Ingredients You’ll Need

Gathering your ingredients for this Chicken and Rice Soup Recipe is a breeze. Each component is simple but essential, layering together to create a soup that’s rich in flavor, texture, and color. Don’t skip any of these—they all have their tasty part to play!

Olive oil: Adds a subtle richness and helps soften the vegetables for a silky base.
Onion (chopped): Brings a gentle, savory sweetness that forms the backbone of the broth.
Carrots (peeled and sliced): Offer color, sweetness, and a touch of earthiness to every spoonful.
Celery stalks (sliced): Essential for depth of flavor and that signature soup aroma.
Garlic (minced): Infuses the broth with a fragrant, comforting kick.
Dried thyme: Adds a cozy, herbaceous note that pairs perfectly with chicken.
Dried parsley: Brightens up the flavor with a fresh, green punch.
Chicken broth: The heart of the soup, providing savory depth and a warming base for all ingredients.
Long-grain white rice (uncooked): Cooks up tender and fluffy, making the soup hearty and satisfying.
Cooked shredded chicken: Use rotisserie or leftover chicken for convenience and loads of flavor.
Salt and black pepper: Season to taste, bringing out all the yummy flavors in the pot.
Lemon juice (optional): A squeeze lifts and brightens the whole soup, especially on dreary days.
Fresh parsley (for garnish): Adds a pop of color and a final touch of freshness.

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 the oil shimmers, add the chopped onion, carrots, and celery. Sauté these together for 5 to 7 minutes. You’ll know they’re ready when the onions look translucent and everything smells wonderfully aromatic. This step builds the flavor base for your Chicken and Rice Soup Recipe and sets the stage for a rich, savory broth.

Step 2: Add Garlic and Herbs

Stir in the minced garlic, dried thyme, and dried parsley. Let these cook for just about a minute. You want the garlic to become fragrant but not brown. This quick step unlocks a deeper flavor, as the herbs release their oils and the garlic infuses the veggies with its signature warmth.

Step 3: Pour in the Broth

Now, pour in all the chicken broth and bring the mixture to a gentle boil. The broth will pick up all the flavorful bits from the bottom of the pot, creating a savory, golden base that’s irresistible. This is where your kitchen really starts to smell like home.

Step 4: Add the Rice

Stir in your uncooked long-grain white rice. Lower the heat so the soup simmers gently, then cook uncovered for 15 to 18 minutes. The rice will absorb the broth and become tender, giving your Chicken and Rice Soup Recipe that classic, satisfying texture.

Step 5: Stir in the Chicken and Season

Add the cooked, shredded chicken to the pot. Season with salt and black pepper, tasting as you go. Let everything simmer for another 5 minutes, just until the chicken is heated through and the flavors meld together beautifully.

Step 6: Finish with Lemon and Fresh Parsley

If you like a bit of brightness, squeeze in the juice of half a lemon. This isn’t required, but it truly makes the flavors pop. Ladle the soup into bowls and sprinkle with plenty of fresh parsley for a colorful, fresh finish.

How to Serve Chicken and Rice Soup Recipe

Garnishes

For a final flourish, garnish each bowl of Chicken and Rice Soup Recipe with a generous sprinkle of chopped fresh parsley. If you love a little tang, add an extra squeeze of lemon or a few grinds of black pepper. For a comforting twist, a dusting of grated Parmesan or a swirl of extra-virgin olive oil can elevate each serving.

Side Dishes

This soup is a meal in itself, but it’s also lovely with a slice of crusty bread or a warm baguette for dunking. Pair it with a crisp green salad, some quick garlic toast, or even a simple grilled cheese sandwich for the ultimate comfort food experience.

Creative Ways to Present

Serve your Chicken and Rice Soup Recipe in wide bowls or rustic mugs for a cozy feel. For a special touch, ladle the soup into hollowed-out bread bowls or top with homemade croutons. If you’re entertaining, set up a soup bar with various toppings—think fresh herbs, lemon wedges, or hot sauce—so everyone can customize their bowl.

Make Ahead and Storage

Storing Leftovers

Leftover Chicken and Rice Soup Recipe keeps beautifully in the refrigerator for up to 4 days. Store it in an airtight container, and the flavors will continue to meld, making each bowl even tastier. If the rice absorbs too much broth overnight, just add a splash of chicken stock before reheating.

Freezing

This soup is freezer-friendly and perfect for batch cooking. Cool the soup completely, then ladle it into freezer-safe containers, leaving a bit of space for expansion. It will keep well for up to 3 months. Keep in mind, the rice will soften more upon reheating, but the flavor remains delicious.

Reheating

To reheat, warm the soup gently on the stovetop over medium-low heat, stirring occasionally. Add a little extra broth or water if the soup has thickened too much. If using the microwave, heat in short bursts, stirring in between, to ensure even warming without overcooking the chicken or rice.

FAQs

Can I use brown rice instead of white rice?

Absolutely! Brown rice is a great substitution for a nuttier flavor and extra fiber, but keep in mind it will take longer to cook—usually about 35 to 40 minutes. You may need to add more broth if the soup gets too thick during cooking.

What kind of chicken is best for this soup?

Leftover roasted or rotisserie chicken is perfect for this Chicken and Rice Soup Recipe, but you can also poach chicken breasts or thighs. Just make sure the chicken is fully cooked and shredded before adding it to the soup.

How can I make this soup vegetarian?

To make a vegetarian version, simply swap the chicken broth for vegetable broth and use cooked chickpeas or white beans in place of chicken. You’ll still enjoy a protein-packed, comforting bowl of soup.

Can I add other vegetables?

Definitely! Feel free to toss in peas, corn, spinach, or diced potatoes for extra color and nutrition. Just add quick-cooking veggies near the end so they stay vibrant and tender.

How do I prevent the rice from getting mushy?

If you prefer firmer rice, cook the rice separately and add it to each bowl just before serving. This way, the rice won’t overcook or soak up too much broth during storage.

Final Thoughts

I truly hope you give this Chicken and Rice Soup Recipe a try—it’s a cozy, satisfying classic that never disappoints. Whether you’re feeding your family or just need a comforting meal, this soup is sure to hit the spot. Grab your favorite pot, gather your ingredients, and let this recipe bring warmth and joy to your table!

Chicken and Rice Soup Recipe

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4.7 from 27 reviews

Author: admin
Total Time: 35 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This comforting Chicken and Rice Soup recipe is a hearty and nourishing dish perfect for chilly days. Made with tender shredded chicken, aromatic vegetables, and fluffy rice simmered in a flavorful chicken broth, it’s an easy-to-make soup that warms both body and soul. Enhanced with fresh herbs and a touch of lemon juice, this homemade soup is delicious, gluten-free, and ideal for a wholesome meal.

Ingredients

Scale

Vegetables & Aromatics

1 medium onion, chopped
2 carrots, peeled and sliced
2 celery stalks, sliced
3 cloves garlic, minced

Herbs & Seasonings

1 teaspoon dried thyme
1/2 teaspoon dried parsley
Salt and black pepper to taste
Juice of 1/2 lemon (optional)
Fresh parsley for garnish

Liquids & Staples

1 tablespoon olive oil
8 cups chicken broth

Main Ingredients

1 cup long-grain white rice (uncooked)
2 cups cooked shredded chicken

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Instructions

Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add the chopped onion, sliced carrots, and celery. Sauté for 5–7 minutes, stirring occasionally, until the vegetables are softened and fragrant.
Add Garlic and Herbs: Stir in the minced garlic, dried thyme, and dried parsley. Cook for an additional 1 minute to release their aromas without burning the garlic.
Simmer Broth and Rice: Pour in the chicken broth and bring the mixture to a boil. Once boiling, add the uncooked rice, reduce the heat to a simmer, and cook uncovered for 15–18 minutes or until the rice is tender but not mushy.
Add Chicken and Season: Stir in the shredded cooked chicken. Season the soup with salt and black pepper according to your taste. Let the soup simmer gently for another 5 minutes to heat the chicken through and blend flavors.
Finish and Serve: If desired, stir in the juice of half a lemon to add brightness to the soup. Ladle the soup into bowls, garnish with fresh parsley, and serve warm for a cozy meal.

Notes

For a thicker consistency, reduce the chicken broth by 1–2 cups or allow the soup to simmer longer uncovered to let it reduce.
Using rotisserie chicken or leftover roasted chicken can save preparation time.
If you prefer brown rice, substitute it for white rice but be aware it will need a longer cooking time — approximately 40-45 minutes.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: American