If you’re looking for a cozy, comforting dish that warms you from the inside out, this Chicken and Rice Soup Recipe is just the ticket. It’s the perfect blend of tender shredded chicken, fluffy rice, and a delicious medley of veggies all simmered in a flavorful chicken broth. What makes this soup stand out is its simplicity combined with heartiness—a real classic that feels like a warm hug on a chilly day. Whether you want a quick weeknight dinner or a soothing meal when you’re under the weather, this recipe delivers all the comfort and nourishment you need in one bowl.
Ingredients You’ll Need
The magic of this Chicken and Rice Soup Recipe lies in its simple, wholesome ingredients. Each one plays a vital role: from building the rich base to adding texture and fresh brightness. You don’t need any fancy items—just good basics that come together beautifully.
- Olive oil: A tablespoon to gently sauté the veggies and add a subtle fruity richness.
- Medium onion, diced: Adds a sweet and savory foundation that deepens as it cooks.
- Garlic, minced: Provides an aromatic punch that wakes up the broth.
- Carrots, sliced: Bring natural sweetness and vibrant color to the soup.
- Celery stalks, sliced: Adds a subtle crunch and freshness.
- Dried thyme: A fragrant herb that infuses an earthy, comforting note.
- Dried rosemary: Offers a piney aroma that complements the chicken wonderfully.
- Low-sodium chicken broth: The soul of the soup, providing rich, savory depth without overpowering salt.
- Long grain white rice (uncooked): Cooks to fluffy perfection, soaking up all the flavors.
- Cooked shredded chicken: Tender and protein-packed; rotisserie or poached works great.
- Salt and black pepper: To taste—essential for balancing and enhancing all the flavors.
- Fresh parsley, chopped (optional): Adds a bright, herbal finish that lifts each spoonful.
- Lemon juice (optional): A squeeze at the end sharpens the flavors with a fresh zing.
How to Make Chicken and Rice Soup Recipe
Step 1: Sauté the Aromatics and Vegetables
Begin by heating olive oil in a large pot over medium heat. Toss in the diced onion, minced garlic, sliced carrots, and celery. Stir occasionally for about 5 to 6 minutes until the vegetables soften and the onion turns translucent. This step builds your soup’s flavor base, so be sure not to rush it.
Step 2: Add Herbs for Fragrance
Sprinkle in the dried thyme and rosemary, then cook for an additional minute. This quick herb cooking releases their natural oils and fills your kitchen with a wonderful savory aroma that hints at the delicious soup to come.
Step 3: Pour in the Broth and Bring to a Boil
Pour 8 cups of low-sodium chicken broth into the pot and stir. Raise the heat and bring the broth to a rolling boil. This step ensures the rice will cook evenly and soak up all those beautiful flavors.
Step 4: Add the Rice and Simmer
Once boiling, add the uncooked long grain white rice. Reduce the heat to a gentle simmer and cover the pot. Let it cook for 15 to 18 minutes until the rice is tender and has absorbed much of the broth. Resist the urge to stir too often—letting the rice cook undisturbed makes the texture just right.
Step 5: Stir in Shredded Chicken and Season
Add your cooked shredded chicken into the soup, stirring gently. Let it heat through over low heat for about 5 minutes, allowing the chicken to meld perfectly with the rice and broth. Season with salt and freshly cracked black pepper to your taste.
Step 6: Finish with Fresh Herbs and Lemon
For a lovely fresh lift, stir in chopped fresh parsley and squeeze in the juice of half a lemon if using. These final touches brighten the soup and bring all the flavors into harmonious balance before serving.
How to Serve Chicken and Rice Soup Recipe
Garnishes
Top your soup with a sprinkle of fresh parsley or a few chives to add a pop of green and fresh herbaceous flavor. A little lemon wedge on the side is perfect if your guests want an extra zing of brightness.
Side Dishes
This soup pairs wonderfully with crusty bread or warm garlic rolls to soak up every last drop. A crisp green salad or roasted vegetables can add contrasting textures and round out your meal beautifully without overwhelming the comforting simplicity of the soup.
Creative Ways to Present
Serve this soup in rustic bowls or vintage mugs for a charming, homey vibe. For a special touch, drizzle a bit of good-quality olive oil or a spoonful of crème fraîche on top. You can also sprinkle toasted nuts or seeds for a surprising crunch that complements the creamy texture.
Make Ahead and Storage
Storing Leftovers
Chicken and Rice Soup Recipe actually tastes even better the next day as the flavors meld together. Let it cool completely before transferring to airtight containers. Store in the fridge for up to 3 days, keeping the hearty goodness fresh and ready to enjoy again quickly.
Freezing
If you want to make a big batch for future meals, this soup freezes very well. Use freezer-safe containers or heavy-duty freezer bags and freeze for up to 3 months. Just remember that the rice might absorb extra broth after thawing, so be ready to add stock or water during reheating to keep the perfect consistency.
Reheating
Reheat the soup gently on the stovetop over low to medium heat, stirring occasionally. If it thickens too much, add a splash of chicken broth or water to return it to your desired consistency. Microwave reheating works fine too, just cover loosely to keep the moisture in.
FAQs
Can I use brown rice instead of white rice?
Yes! Brown rice adds more texture and nuttiness but will need to be cooked longer—about 40 to 45 minutes simmering time. Alternatively, cook the brown rice separately and add it near the end to avoid overcooking.
Is it okay to use pre-cooked rotisserie chicken?
Absolutely! Using rotisserie chicken is a great shortcut that speeds up the process without sacrificing flavor. Just shred it and add it in during the final cooking step to heat through.
Can I make this soup creamy?
For a creamier texture, stir in a splash of heavy cream or milk at the end of cooking. This adds richness without overpowering the fresh flavors of the broth and herbs.
What if I want to add more vegetables?
Feel free to toss in additional veggies such as peas, corn, or spinach during the last few minutes of cooking. They’ll add color, texture, and nutritional boost.
How do I prevent the rice from getting mushy?
Cook the rice just until tender, and avoid stirring too much during cooking. Also, refrigerate leftovers promptly and reheat gently, adding liquid if needed to keep it from thickening excessively.
Final Thoughts
There’s something so satisfying about a bowl of homemade Chicken and Rice Soup Recipe—it’s simple, nourishing, and full of heart. This recipe is a keeper for those times you want food that feels like a warm embrace from the inside out. I can’t wait for you to try it and make it one of your own kitchen favorites!
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Chicken and Rice Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This comforting Chicken and Rice Soup combines tender shredded chicken, wholesome rice, and fresh vegetables simmered in a savory homemade broth. Perfect for chilly days or when you need a nutritious, satisfying meal that’s easy to prepare on the stovetop.
Ingredients
Soup Base
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, sliced
- 2 celery stalks, sliced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 8 cups low-sodium chicken broth
Soup Contents
- 1 cup long grain white rice (uncooked)
- 2 cups cooked shredded chicken (from rotisserie or poached)
- Salt and black pepper to taste
Optional Garnishes
- 2 tablespoons chopped fresh parsley
- Juice of half a lemon
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add the diced onion, garlic, carrots, and celery. Cook for 5–6 minutes, stirring occasionally, until the vegetables begin to soften and release their flavors.
- Add Herbs: Stir in the dried thyme and rosemary and cook for an additional 1 minute, allowing the herbs to become fragrant and infuse the vegetables.
- Simmer Broth and Rice: Pour in the chicken broth and bring it to a boil. Once boiling, add the uncooked long grain white rice, reduce the heat to low to maintain a gentle simmer, and cover the pot. Let it cook for 15–18 minutes or until the rice is tender and cooked through.
- Add Chicken: Stir in the cooked shredded chicken and continue to simmer the soup for another 5 minutes, allowing the chicken to heat through and meld with the flavors.
- Season and Garnish: Taste the soup and season with salt and black pepper as needed. If desired, stir in chopped fresh parsley and a squeeze of fresh lemon juice to brighten and elevate the soup’s flavor.
- Serve: Ladle the hot soup into bowls and enjoy immediately for a warm and hearty meal.
Notes
- You can substitute white rice with brown rice or wild rice, but be sure to adjust the cooking time accordingly to ensure the rice is fully cooked.
- For a creamier version of the soup, stir in a splash of cream or milk at the end of cooking.
- Leftovers tend to thicken as they cool and sit; add extra chicken broth when reheating to reach your desired consistency.
