There’s nothing quite as soothing or restorative as a steaming bowl of Chicken and Rice Soup, especially on a night when you’re craving comfort in a bowl. This classic recipe fills your kitchen with inviting aromas and delights every spoonful with simple, honest flavors: tender chicken, fluffy rice, hearty vegetables, and a golden, savory broth. Whether you grew up on this soup or it’s your first time making it from scratch, you’ll find it both nostalgic and incredibly easy to prepare.

Ingredients You’ll Need
The beauty of Chicken and Rice Soup is in its straightforward list of kitchen staples—each one thoughtfully chosen to elevate the final dish. These ingredients come together to create the perfect balance of taste, vibrant color, and satisfying texture that makes every bite feel like home.
- Chicken breasts or thighs: Using boneless, skinless chicken provides juicy, tender pieces that effortlessly soak up the flavors of the broth.
- Long grain white rice: This rice holds its texture perfectly, becoming fluffy and comforting without turning mushy.
- Chicken broth: The foundation of the soup, this rich liquid infuses every ingredient with deep, savory flavor.
- Olive oil: Adds a hint of fruitiness and helps gently soften the vegetables for a pleasing base.
- Onion: Diced onion brings natural sweetness and aromatic depth.
- Carrots: Sliced carrots add a pop of sunshine color and subtle sweetness.
- Celery: Classic in almost any comforting soup, celery adds gentle earthiness and lovely green flecks.
- Garlic: Just a few cloves elevate the flavor and make the broth wonderfully aromatic.
- Dried thyme: This herb brings a rustic, earthy note that anchors the soup’s taste.
- Dried parsley: Sprinkled in for delicate herbal brightness—plus, it’s a visual delight.
- Salt: Essential for balancing flavors and drawing out the best in every ingredient.
- Black pepper: A gentle kick of spice that ties everything together.
- Lemon juice (optional): A final squeeze lifts and freshens the soup, enhancing all the flavors.
- Chopped fresh parsley for garnish: Because every great bowl deserves a shower of bright green at the finish.
How to Make Chicken and Rice Soup
Step 1: Sauté the Vegetables
Start by heating olive oil in a large pot or Dutch oven over medium heat. Add your diced onion, sliced carrots, and celery, letting them cook gently for 5–6 minutes. You’ll notice the vegetables softening and developing those irresistible sweet, savory smells—this is the flavorful base that will set the tone for your Chicken and Rice Soup.
Step 2: Add the Aromatics and Seasonings
Next, toss in the minced garlic, dried thyme, dried parsley, salt, and black pepper. Stir everything around for about a minute; you want to release the herbs’ aromas and toast the garlic just until fragrant. This quick step builds a complex background of flavors in a matter of seconds.
Step 3: Simmer the Chicken
Pour in the chicken broth and nestle the whole chicken breasts or thighs into the bubbling mixture. Bring everything up to a gentle boil, then drop the heat to low and cover the pot. Let it simmer for 20 minutes—just enough time for the chicken to become fork-tender and soak in all those wonderful, savory notes.
Step 4: Shred the Chicken
Carefully lift the cooked chicken out onto a plate and set it aside for just a minute or two. Grab two forks and shred the chicken into bite-sized pieces (or chop if you prefer). This step ensures every bowl is filled with strips of juicy chicken that are easy to scoop up with a spoon.
Step 5: Cook the Rice
While the chicken is cooling, stir the uncooked rice into the simmering pot. Let it gently cook for 15–18 minutes—the grains will soak up the broth, swelling into the perfect fluffy texture while absorbing all those savory notes.
Step 6: Combine and Finish
Return the shredded chicken to the pot and give everything a good stir. Taste and adjust the seasoning if needed. For a satisfying finish, squeeze in the juice of half a lemon if you’d like extra brightness. Right before you serve, sprinkle with a generous handful of fresh parsley for a vivid, aromatic touch.
How to Serve Chicken and Rice Soup

Garnishes
Freshly chopped parsley is a must for Chicken and Rice Soup—it pops against the golden broth and adds a light, herbal note. A few twists of cracked black pepper, a scatter of sliced green onions, or even a drizzle of extra virgin olive oil can make each bowl feel a little extra special.
Side Dishes
Crusty bread is practically made for dunking into big bowls of Chicken and Rice Soup, soaking up every last bit of broth. Pair it with a simple green salad tossed in lemon vinaigrette, or offer up a plate of sharp cheddar and crackers for a lovely contrast to the soup’s gentle flavors.
Creative Ways to Present
Amp up the comfort factor by serving Chicken and Rice Soup in mugs for casual lunches, or ladle it into individual soup crocks with a little shaved Parmesan on top. For a family-style dinner, place a big pot in the center of the table and let everyone help themselves, adding their own favorite garnish.
Make Ahead and Storage
Storing Leftovers
Allow leftover Chicken and Rice Soup to cool completely before transferring it to airtight containers. Store in the fridge for up to 4 days. The rice will continue to absorb moisture, so you may want to add a splash of extra broth when reheating.
Freezing
Chicken and Rice Soup can be frozen for up to 3 months, although the rice may soften a bit more upon reheating. For the best texture, consider cooking the rice separately and adding a fresh batch when you reheat the soup, or freeze without rice and add it fresh later.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring often and adding broth or water if needed. If using a microwave, warm individual portions in short bursts and stir frequently for even heat. This ensures the chicken remains juicy and the rice doesn’t get mushy.
FAQs
Can I use rotisserie chicken for this soup?
Absolutely! Rotisserie chicken is a great shortcut for Chicken and Rice Soup—just shred it and add it in towards the end of the cooking time. You can even use the bones to enrich your broth further if you’d like a more robust flavor.
Is it okay to use brown rice instead of white rice?
Yes, but brown rice requires a longer cook time (typically 35–40 minutes), so be sure to plan accordingly. Its earthy flavor and firmer texture can be a delicious twist in Chicken and Rice Soup.
How can I make this soup creamy?
For a creamy variation, stir in 1/2 cup of heavy cream or canned coconut milk at the end of cooking. This adds richness and a velvety finish, transforming the Chicken and Rice Soup into something truly luxurious.
Can I make Chicken and Rice Soup in advance?
Definitely! In fact, this soup tastes even better the next day as the flavors have more time to meld. Just store it properly and add extra broth if the rice has soaked up a lot of liquid.
What vegetables can I add to change things up?
Feel free to customize Chicken and Rice Soup with fresh spinach, kale, corn, or peas. Toss in your favorites towards the end of cooking to keep their bright color and light texture.
Final Thoughts
Few things are as comforting and soul-satisfying as making a homemade pot of Chicken and Rice Soup. I hope this recipe inspires you to stir up a batch soon and enjoy every nourishing spoonful with your loved ones!
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Chicken and Rice Soup Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Chicken and Rice Soup recipe is a comforting and hearty dish that is perfect for chilly days or when you’re feeling under the weather. Made with tender chicken, aromatic vegetables, and flavorful herbs, this soup is a classic favorite that will warm you from the inside out.
Ingredients
For the Soup:
- 1 lb boneless skinless chicken breasts or thighs
- 3/4 cup long grain white rice (uncooked)
- 8 cups chicken broth
For the Aromatics:
- 1 tablespoon olive oil
- 1 small onion (diced)
- 2 carrots (sliced)
- 2 celery stalks (sliced)
- 3 cloves garlic (minced)
Seasonings:
- 1 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Optional:
- juice of 1/2 lemon
- chopped fresh parsley for garnish
Instructions
- Sauté the Aromatics: 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 the Chicken: Add chicken broth and chicken pieces, simmer until chicken is cooked.
- Cook the Rice: Stir in rice and cook until tender.
- Combine and Serve: Shred chicken, return to pot, adjust seasoning, add lemon juice if desired, and garnish with parsley.
Notes
- For a creamier version, stir in 1/2 cup of heavy cream or canned coconut milk at the end.
- Leftover rotisserie chicken works great and reduces cooking time.
- Brown rice can be used, but increase cooking time accordingly.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course, Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 780mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 70mg