Chicken & Rice Soup is the ultimate comfort food—simple, soothing, and incredibly satisfying. With its tender chicken, hearty rice, and flavorful broth, this soup is both nourishing and filling, making it the perfect dish for cozy dinners or when you’re feeling under the weather. It’s a classic that has been loved for generations, with its clean, savory flavors offering warmth and comfort in every spoonful. Whether you’re using leftover chicken or cooking the chicken fresh, this soup is easy to prepare and adaptable to what you have on hand.
The key to a great Chicken & Rice Soup is in the broth, which should be flavorful and rich. Typically, it’s made with chicken broth and seasoned with herbs like thyme, parsley, and a touch of garlic for depth. The chicken adds protein and heartiness, while the rice helps make the soup more filling and provides a pleasant texture. You can use any kind of rice—white rice, brown rice, or wild rice—depending on your preference, but be aware that different types of rice have slightly different cooking times. Vegetables like carrots, celery, and onions are often added, contributing both flavor and nutrition, while a squeeze of lemon juice at the end brightens the whole dish, giving it a fresh and light finish.
What makes Chicken & Rice Soup so appealing is its versatility. You can easily adjust the ingredients to fit your taste or dietary preferences. It can be made lighter by using skinless chicken breast or boneless chicken thighs, and you can even make it low-sodium by using homemade chicken broth or reducing the salt. It’s also a fantastic make-ahead meal that tastes even better the next day, as the flavors have time to meld together.
Chicken & Rice Soup Recipe
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 celery stalks, chopped
- 2 medium carrots, peeled and diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- 1 bay leaf
- 1/2 teaspoon dried parsley (or fresh parsley, chopped)
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 6 cups chicken broth (low-sodium, if preferred)
- 2 cups cooked chicken, shredded (rotisserie chicken or cooked chicken breast works well)
- 3/4 cup long-grain white rice (or brown rice, wild rice, etc.)
- 1 tablespoon lemon juice (optional, for brightness)
- Fresh parsley, for garnish (optional)
Instructions:
- Sauté the vegetables:
- In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery. Sauté for about 5 minutes, until the vegetables are softened. Add the garlic and cook for another minute until fragrant.
- Season the soup:
- Stir in the thyme, bay leaf, parsley, salt, and pepper. Mix well to coat the vegetables with the herbs and spices.
- Add the broth and rice:
- Pour in the chicken broth and bring to a simmer. Stir in the rice and allow the soup to cook for about 15-20 minutes, or until the rice is tender and cooked through. (If you’re using brown rice, it may take a bit longer, about 30-35 minutes.)
- Add the chicken:
- Once the rice is cooked, stir in the cooked chicken. Allow the soup to simmer for another 5 minutes to heat the chicken through.
- Finish the soup:
- Once the chicken is heated, taste the soup and adjust the seasoning if needed. If desired, add lemon juice for a burst of brightness and flavor.
- Serve:
- Ladle the soup into bowls, garnish with fresh parsley, and serve hot. Enjoy with a slice of crusty bread or a side salad.
Tips for Perfect Chicken & Rice Soup:
- Use cooked chicken: If you have leftover rotisserie chicken or cooked chicken breast, this soup comes together even faster. Shred or chop the chicken into bite-sized pieces and add it when the rice is almost done. If you’re cooking chicken from scratch, you can simmer bone-in chicken thighs or breasts in the broth until cooked through and then shred the meat for a richer flavor.
- Choose your rice: While long-grain white rice is a classic choice, you can use brown rice or wild rice for a heartier soup. Keep in mind that brown rice will take a little longer to cook (about 35-40 minutes), while wild rice can take even longer.
- Make it creamy: For a creamy version of this soup, you can add a splash of half-and-half or heavy cream at the end of cooking. Alternatively, stir in a couple of tablespoons of cream cheese or Greek yogurt for a tangy richness.
- Add more vegetables: You can easily add extra vegetables like peas, green beans, corn, or spinach to make the soup even more nutrient-packed. If adding spinach or kale, stir it in during the last few minutes of cooking so it wilts without overcooking.
- Freezing: Chicken & Rice Soup can be frozen for later. Let the soup cool completely before transferring it to an airtight container. It will keep in the freezer for up to 3 months. When reheating, add a little extra broth or water, as the rice will absorb some of the liquid.
