If you’re searching for a bowl of comfort that tastes like a cozy afternoon and feels like a big hug, look no further than Chicken and Rice Soup. Loaded with tender chicken, fragrant herbs, and colorful veggies, this timeless favorite is unbelievably satisfying and soothing. It’s the kind of soup that makes you want to curl up with a book or share a laugh around the table. Whether you’re seeking a nourishing weeknight meal or a gentle pick-me-up, this recipe guarantees warmth and unforgettable flavor in every spoonful of Chicken and Rice Soup.

Chicken and Rice Soup Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Chicken and Rice Soup is just how simple yet essential each ingredient is. Every element has its own special job—building flavor, adding heartiness, and even giving the soup its signature color and aroma.

Olive oil: Adds smooth richness and helps the vegetables soften perfectly as the flavor base.
Onion (diced): Brings delicious sweetness and depth to the foundation of the soup.
Carrots (sliced): Offer vibrant color and a subtle, natural sweetness to every bite.
Celery (sliced): Delivers gentle earthiness and great texture alongside the carrots.
Garlic (minced): Packs aroma and an unmistakable savory punch; don’t skip it!
Dried thyme: Infuses a comforting, slightly woodsy flavor that’s classic for Chicken and Rice Soup.
Dried parsley: Adds a fresh, herby layer and a hint of color.
Salt and black pepper: Essential for rounding out and fine-tuning the overall flavor.
Low-sodium chicken broth: The backbone of the soup; use a good-quality broth for the best taste.
Long-grain white rice (uncooked): The hearty base—absorbs broth and adds comfort in every spoonful.
Cooked shredded chicken: Rotisserie or poached chicken keeps things easy and delivers tender bites.
Lemon juice (optional): Brightens up the flavors—just a splash makes a big difference!
Chopped fresh parsley (optional, for garnish): Sprinkled on top for freshness and a pop of green.

How to Make Chicken and Rice Soup

Step 1: Sauté the Aromatics

Start by heating the olive oil in a large pot or Dutch oven over medium heat. Once shimmering, toss in the diced onion, sliced carrots, and celery. Sauté for 5 to 6 minutes, stirring occasionally, until the vegetables turn soft and your kitchen smells inviting. This foundational step draws out sweetness from the veggies and forms the base for your Chicken and Rice Soup.

Step 2: Infuse with Garlic and Dried Herbs

Add the minced garlic, dried thyme, dried parsley, along with a generous pinch of salt and a good grind of black pepper. Stir everything for about 30 seconds until the garlic becomes fragrant and the herbs bloom, releasing layers of earthy aroma into the mix.

Step 3: Add Broth and Bring to a Boil

Pour in the low-sodium chicken broth, scraping any flavorful bits stuck to the bottom. Crank up the heat and bring the soup to a gentle boil—watch as the simmering broth picks up color from the carrots and celery, setting the stage for the rice and chicken to shine.

Step 4: Simmer with Rice

Add the uncooked long-grain white rice to the pot. Reduce the heat to a gentle simmer, cover, and cook for 15 to 18 minutes. This allows the rice to tenderize and soak in all the aromatics and broth. Give the soup an occasional stir to help prevent sticking.

Step 5: Warm the Chicken and Finish

Stir in the cooked shredded chicken and continue simmering for about 5 more minutes. This gently warms the chicken without drying it out. Splash in lemon juice here if you like a brighter finish, then taste and adjust salt and pepper as needed. The result: a potful of Chicken and Rice Soup that’s subtly herby, vibrantly colored, and deeply comforting.

How to Serve Chicken and Rice Soup

Garnishes

A sprinkle of chopped fresh parsley on top adds gorgeous color and a burst of freshness. For extra richness, add a hint of black pepper, a quick swirl of good olive oil, or even a dusting of shredded Parmesan cheese if you’re feeling indulgent. These small touches make your Chicken and Rice Soup even more inviting.

Side Dishes

This soup stands confidently all on its own, but it also loves company. Offer a crusty baguette, buttery crackers, or a simple green salad to round out the meal and make every spoonful even more satisfying. Soft dinner rolls or even a sharp cheddar grilled cheese do wonders alongside a steaming bowl of Chicken and Rice Soup.

Creative Ways to Present

Take your presentation to the next level by serving the soup in rustic bread bowls or heatproof mugs for a casual, homey feel. For a family meal, set up a DIY garnish bar with lemon wedges, chopped fresh parsley, and extra shredded chicken so everyone can personalize their bowl of Chicken and Rice Soup just the way they like it.

Make Ahead and Storage

Storing Leftovers

Allow the soup to cool slightly, then transfer leftovers into airtight containers. Stored in the refrigerator, Chicken and Rice Soup keeps beautifully for up to 4 days. The flavors will meld even more as it sits, making leftovers perhaps even tastier than the first day.

Freezing

For best freezer results, cook the rice separately, as rice absorbs a lot of liquid and can become mushy when frozen in broth. Portion the soup (without the rice) into freezer-friendly containers for up to 3 months. When you’re ready to enjoy, heat the broth and add fresh or previously cooked rice just before serving for the ideal texture.

Reheating

Gently reheat Chicken and Rice Soup on the stove over medium-low heat, stirring frequently to ensure even warming. If the soup thickens as it sits, simply add a splash of chicken broth or water to reach your desired consistency. For microwave reheating, use a microwave-safe bowl, cover partially, and heat in 1-minute increments, stirring between each until hot.

FAQs

Can I use brown rice or wild rice in Chicken and Rice Soup?

Absolutely! Brown rice and wild rice both make great alternatives. Just be sure to increase the simmering time: brown rice may take 35 to 45 minutes, while wild rice could need even longer. Adjust the broth as needed to keep the soup perfectly soupy.

What’s the best way to make this soup creamy?

If you love a richer version, stir in half a cup of heavy cream or a generous splash of milk at the end of cooking. This transforms Chicken and Rice Soup into a decadent, velvety bowl of comfort without overwhelming the classic flavors.

Can I make Chicken and Rice Soup in advance?

This soup is a wonderful make-ahead meal! Prepare it as directed but consider cooking the rice separately and adding it right before serving. This helps the rice stay perfectly tender and prevents the soup from getting too thick over time.

How can I add more flavor to my Chicken and Rice Soup?

For extra flavor, sauté the vegetables in a mix of olive oil and butter. You can also toss in a bay leaf as the soup simmers, add a pinch of crushed red pepper for subtle heat, or use homemade chicken broth if you have some on hand.

Is this recipe gluten-free?

Yes, Chicken and Rice Soup is naturally gluten-free as long as your chicken broth doesn’t contain any hidden gluten; always check the label to be sure. This makes it an excellent option for anyone looking for a wholesome and easy gluten-free meal.

Final Thoughts

I hope making this Chicken and Rice Soup fills your kitchen with warmth and your table with smiles. There’s something special about sharing a pot of soup that is both familiar and endlessly comforting—so roll up your sleeves, gather your favorite bowls, and give it a try. I can’t wait for you to taste just how soul-satisfying homemade Chicken and Rice Soup can be!

Chicken and Rice Soup Recipe

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4.8 from 11 reviews

Author: admin
Total Time: 40 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

A comforting and nourishing Chicken and Rice Soup recipe that is easy to make and perfect for a cozy meal. This homemade soup is packed with vegetables, tender chicken, and aromatic herbs in a flavorful broth.

Ingredients

Scale

For the Soup:

1 tablespoon olive oil
1 medium onion, diced
2 carrots, sliced
2 celery stalks, sliced
3 cloves garlic, minced
1 teaspoon dried thyme
1/2 teaspoon dried parsley
Salt and black pepper to taste
8 cups low-sodium chicken broth
1 cup long-grain white rice, uncooked
2 cups cooked shredded chicken (rotisserie or poached)
Juice of 1/2 lemon (optional)

For Garnish:

Chopped fresh parsley

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Instructions

Sauté Vegetables: In a large pot, sauté onion, carrots, and celery in olive oil until softened.
Add Seasonings: Stir in garlic, thyme, parsley, salt, and pepper; cook until fragrant.
Cook Soup: Pour in chicken broth, add rice, simmer until rice is tender.
Finish Soup: Stir in cooked chicken, heat through, add lemon juice if desired.
Adjust Seasoning: Taste and adjust salt and pepper as needed.
Serve: Garnish with fresh parsley before serving.