The Best Chicken and Rice Soup Recipe You’ll Ever Try
If you’re anything like me, you love recipes that taste like comfort in a bowl. That’s exactly how I came up with this chicken and rice soup recipe. One cold evening, I wanted something warm, filling, and wholesome—but also easy.
I threw together chicken, rice, fresh veggies, and a few simple spices, and what came out was pure magic. This soup has become my go-to when I’m craving something cozy, and I know you’re going to love it too.
Let’s walk through this recipe step by step so you can make it in your kitchen tonight.
Why You’ll Love This Chicken and Rice Soup
This soup is more than just food—it’s comfort. Here’s why I love it and why I think you’ll feel the same:
- Hearty and filling – The rice makes it extra satisfying, perfect for lunch or dinner.
- Healthy and wholesome – Packed with chicken, carrots, celery, onions, and broth.
- Easy to make – Simple steps, nothing fancy, but the flavor is rich and deep.
- Family-friendly – Kids love it, adults love it, and it’s easy to adjust seasoning.
When you’re tired, busy, or just want something warm, this soup is your answer.
Ingredients You’ll Need
Here’s everything I used to make this soup delicious and simple:
- 2 tablespoons olive oil or butter
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 cup uncooked rice (white or brown, your choice)
- 6 cups chicken broth
- 2 cups cooked chicken (shredded or cubed)
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and black pepper to taste
- Fresh parsley for garnish
Tip: If you have leftover rotisserie chicken, this is the perfect recipe to use it in.
Step-by-Step Instructions
Now let’s get to the fun part—cooking.
1. Sauté the Veggies
Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for about 5 minutes until soft. Then add garlic and cook for another minute. This step builds the base flavor of your soup.
2. Add the Broth and Spices
Pour in the chicken broth, add thyme, bay leaf, salt, and pepper. Bring it all to a boil. The smell at this point is so comforting—you’ll already feel hungry.
3. Cook the Rice
Stir in the rice and let it cook gently in the broth. If you’re using white rice, it takes about 15 minutes; brown rice will need closer to 30–35 minutes.
4. Add the Chicken
Once the rice is almost done, add the cooked chicken. Let everything simmer together for another 5–10 minutes so the flavors blend perfectly.
5. Finish and Serve
Remove the bay leaf, taste, and adjust seasoning. Sprinkle with fresh parsley before serving. That’s it—you have a cozy, hearty bowl of chicken and rice soup ready to enjoy.
Tips to Make It Even Better
- Use homemade broth if you can—it makes the soup extra rich.
- Swap rice for noodles if you want variety.
- Add lemon juice at the end for a fresh, bright flavor.
- Make it creamy by stirring in a little cream or milk.
Storage and Reheating
This soup stores well, which makes it great for meal prep.
- In the fridge – Store in an airtight container for up to 4 days.
- In the freezer – Freeze for up to 2 months (just know the rice may get softer).
- To reheat – Warm on the stove with a splash of broth or water if it’s too thick.
Why This Soup Feels Like Home
To me, this recipe is more than just cooking—it’s comfort, it’s family, and it’s the kind of food that makes you feel cared for. Every spoonful has that homemade touch that canned soups just can’t match. I honestly believe once you try it, you’ll keep this recipe in your back pocket for whenever you want something hearty, simple, and delicious.
FAQs About Chicken and Rice Soup
Q: Can I use uncooked chicken instead of cooked?
Yes! Add raw chicken breasts or thighs when you add the broth, let them cook through, then shred before adding rice.
Q: What kind of rice works best?
White rice cooks faster, but brown rice makes it heartier. Both are great—you just need to adjust cooking time.
Q: Can I make this in a slow cooker?
Absolutely. Cook on low for 6–7 hours or high for 3–4 hours. Add rice about halfway through so it doesn’t get mushy.
Q: How do I make it gluten-free?
It already is! Just make sure your broth is gluten-free.
Q: Can I add other veggies?
Of course. Peas, corn, spinach, or even zucchini all work beautifully.
