This soup is easy to prepare with simple pantry ingredients and delivers classic homemade flavor. It’s hearty without being heavy, making it ideal for both cold days and light dinners. The combination of tender chicken, soft rice, and aromatic vegetables creates a balanced, filling meal in one pot. It’s also highly customizable and perfect for using up leftover chicken.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
olive oil onion, diced carrots, sliced celery stalks, sliced garlic cloves, minced chicken broth cooked shredded chicken white rice dried thyme bay leaf salt black pepper fresh parsley
Directions
Heat olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook until softened.
Stir in the minced garlic and cook until fragrant.
Pour in the chicken broth and bring to a gentle boil.
Add the rice, dried thyme, and bay leaf. Reduce heat and simmer until the rice is tender, about 15–20 minutes.
Stir in the cooked shredded chicken and simmer for another 5–10 minutes until heated through.
Remove the bay leaf and season with salt and black pepper to taste.
Use brown rice instead of white rice, adjusting cooking time as needed. Add peas or corn for extra vegetables. Swap rice for small pasta like orzo for a different texture. Add a squeeze of lemon juice for brightness. Use rotisserie chicken for convenience.
Storage/Reheating
Store leftover soup in an airtight container in the refrigerator for up to 4 days. Rice may absorb some of the broth as it sits.
To reheat, warm gently on the stovetop over medium-low heat, adding extra broth or water if needed to loosen the soup. Individual portions can also be reheated in the microwave in 30-second intervals, stirring between each interval until fully heated through.
For longer storage, freeze the soup for up to 3 months. For best texture, consider freezing without the rice and adding freshly cooked rice when reheating.
FAQs
Can I use raw chicken instead of cooked?
Yes, add raw diced chicken to the simmering broth and cook thoroughly before adding the rice.
What type of rice works best?
Long-grain white rice is commonly used, but jasmine or basmati rice also work well.
Can I make this soup in a slow cooker?
Yes, combine all ingredients except cooked chicken and rice. Cook on low for 6–7 hours, then add cooked rice and chicken at the end.
Why does my rice soak up all the broth?
Rice continues to absorb liquid as it sits. Add extra broth when reheating to adjust consistency.
Can I make this gluten-free?
Yes, the recipe is naturally gluten-free as long as your broth is certified gluten-free.
Can I add more herbs?
Absolutely. Fresh thyme, rosemary, or dill can enhance the flavor.
Is this soup good for meal prep?
Yes, it stores well and reheats easily for lunches throughout the week.
Can I freeze Chicken and Rice Soup?
Yes, though rice texture may soften. Freezing without rice can help maintain better texture.
How can I make it creamier?
Add a splash of heavy cream or stir in a small amount of cream cheese at the end.
What can I serve with this soup?
It pairs well with crusty bread, a side salad, or simple crackers.
Conclusion
Chicken and Rice Soup is a comforting, reliable classic that’s easy to prepare and endlessly adaptable. With its tender chicken, hearty rice, and flavorful broth, it’s a satisfying meal that brings warmth and comfort to the table every time.
Chicken and Rice Soup is a timeless comfort food classic made with tender chicken, hearty rice, and wholesome vegetables simmered in a flavorful broth. This easy Chicken and Rice Soup recipe is warm, nourishing, and perfect for cozy dinners, meal prep, or using up leftover chicken. Simple ingredients come together in one pot to create a satisfying, family-friendly meal.
Ingredients
1 tablespoon olive oil
1 medium onion, diced
2 carrots, sliced
2 celery stalks, sliced
2 garlic cloves, minced
6 cups chicken broth
2 cups cooked shredded chicken
¾ cup long-grain white rice
1 teaspoon dried thyme
1 bay leaf
Salt, to taste
Black pepper, to taste
2 tablespoons fresh parsley, chopped
Instructions
Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Cook until softened, about 5–7 minutes.
Stir in minced garlic and cook until fragrant, about 1 minute.
Pour in chicken broth and bring to a gentle boil.
Add rice, dried thyme, and bay leaf. Reduce heat and simmer for 15–20 minutes, or until rice is tender.
Stir in cooked shredded chicken and simmer 5–10 minutes until heated through.
Remove bay leaf. Season with salt and black pepper to taste.
Garnish with fresh parsley and serve warm.
Notes
Substitute brown rice for white rice, adjusting cooking time as needed.Add peas or corn for extra vegetables.Swap rice for orzo pasta for a different texture.Add a squeeze of lemon juice for brightness.For a creamier soup, stir in a splash of heavy cream at the end.Rice absorbs broth as it sits—add extra broth when reheating if needed.
