When you need a warm, comforting meal, nothing beats a bowl of homemade Chicken and Rice Soup! This hearty, nourishing soup is packed with tender chicken, perfectly cooked rice, and a flavorful broth, making it ideal for chilly days, sick days, or simple weeknight dinners.
The secret to this rich and satisfying soup is cooking the rice separately to ensure the perfect texture—never mushy or overcooked. Serve it with fresh dinner rolls or a side salad for a complete meal that warms the soul!
Why You’ll Love This Chicken and Rice Soup
✅ Rich & Hearty – Full of protein, vegetables, and whole grains for a nourishing meal.
✅ Easy & One-Pot – Simple steps with minimal cleanup.
✅ Perfectly Cooked Rice – Cooking the rice separately prevents it from becoming mushy.
✅ Great for Meal Prep – Make ahead and store for quick, healthy meals.
✅ Comforting & Family-Friendly – A warm, cozy dish everyone will love!
What Makes This Soup So Delicious?
🍗 Tender, Juicy Chicken – Simmered in seasoned broth for maximum flavor.
🍚 Perfectly Cooked Rice – Added at the end to maintain the best texture.
🥕 Classic Soup Veggies – Carrots, celery, and onions bring sweetness and depth.
🌿 Aromatic Herbs & Spices – Bay leaves, thyme, oregano, and garlic create a flavorful broth.
🔥 Low & Slow Simmer – Ensures rich, fully developed flavors.
Ingredients You’ll Need
This recipe is made with simple pantry ingredients, yet the result is a flavor-packed soup:
For the Rice
- 1 cup long-grain brown rice – Or white rice or wild rice (adjust cook time).
- 8 cups water – For boiling the rice.
For the Soup
- 1 tablespoon olive oil – For sautéing the veggies.
- 1 small yellow onion, chopped – Adds a savory depth.
- 4 medium carrots, sliced – Adds natural sweetness.
- 3 ribs celery, chopped – For classic soup flavor.
- 3 cloves garlic, minced – Enhances the aroma.
- ½ teaspoon dried thyme – A warm, earthy spice.
- ½ teaspoon dried oregano – Adds herbal depth.
- ½ teaspoon salt – To enhance all the flavors.
- ¼ teaspoon black pepper – For a mild kick.
- 2 bay leaves – Infuses the broth with extra flavor.
- 6 cups low-sodium chicken broth – The base of the soup.
- 1 pound boneless, skinless chicken breasts – Cooked in the broth for tenderness.
- Fresh chopped parsley – For serving (optional).
💡 Want extra richness? Stir in a splash of heavy cream or grated Parmesan at the end!
How to Make the Best Chicken and Rice Soup
Step 1: Cook the Rice Separately
- In a 3-quart or larger saucepan, bring 8 cups of water to a boil.
- Stir in the rinsed rice and reduce the heat to maintain a gentle boil.
- Cook time:
- White rice: 15 minutes.
- Brown rice: 30 minutes.
- Wild rice: 40-45 minutes.
- Drain thoroughly and return to the hot pot, covering until ready to add to the soup.
💡 Cooking rice separately prevents it from absorbing too much liquid and becoming mushy!
Step 2: Sauté the Vegetables
- Heat olive oil in a large Dutch oven or soup pot over medium-high heat.
- Add the onion, carrots, and celery, stirring occasionally.
- Cook for 4-6 minutes, until the vegetables begin to soften.
Step 3: Add Garlic & Seasonings
- Stir in the minced garlic and cook for 30 seconds.
- Add the dried thyme, dried oregano, salt, pepper, and bay leaves, stirring well.
Step 4: Cook the Chicken & Simmer
- Pour in the chicken broth and stir to combine.
- Submerge the chicken breasts into the broth.
- Bring the soup to a boil, then reduce the heat to low and cover.
- Simmer for 20-25 minutes, until the chicken is fully cooked.
💡 The internal temperature of the chicken should reach 165°F for perfect doneness.
Step 5: Shred the Chicken
- Remove the cooked chicken breasts and place them on a clean plate.
- Let them rest for 5 minutes, then shred into bite-sized pieces using two forks.
Step 6: Assemble & Serve
- Stir the shredded chicken and cooked rice into the soup.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Serve hot, garnished with fresh chopped parsley for extra flavor!
💡 For a creamier texture, stir in ½ cup of heavy cream before serving.
Serving Suggestions & Pairings
🥖 With Crusty Bread – Perfect for dipping!
🥗 Side Salad – A fresh Caesar or arugula salad balances the soup.
🧀 Sprinkle Parmesan – Adds a savory touch.
🍋 With Lemon Wedges – A squeeze of lemon brightens the flavors.
💡 For an extra kick, add a pinch of red pepper flakes before serving!
Storage & Meal Prep Tips
🥡 Refrigerate: Store in an airtight container for up to 4 days.
❄️ Freeze: Freeze in portions for up to 3 months (without the rice for best texture).
🔥 Reheat: Warm in a pot over medium heat, adding a splash of broth as needed.
💡 For best results, store the rice and soup separately to maintain texture!
FAQs About Chicken and Rice Soup
Q: Can I use rotisserie chicken instead of cooking raw chicken?
A: Yes! Shred 3 cups of rotisserie chicken and stir it in during the last 5 minutes.
Q: Can I use wild rice instead of brown rice?
A: Yes! Wild rice takes 40-45 minutes to cook, so plan accordingly.
Q: Can I make this soup in a slow cooker?
A: Absolutely! Cook on LOW for 6-7 hours or HIGH for 3-4 hours, then shred the chicken and stir in pre-cooked rice.
Q: How can I thicken the soup?
A: For a thicker soup, mash some of the carrots and rice with a spoon, or stir in a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water).
Final Thoughts
This Best Chicken and Rice Soup is warm, hearty, and packed with flavor—perfect for cozy nights, meal prep, or when you need a comforting homemade meal. With tender chicken, perfectly cooked rice, and a rich, savory broth, it’s guaranteed to become a family favorite!
Try this easy soup recipe today, and enjoy a bowl of pure comfort! 🍲✨
Short Version
Best Chicken and Rice Soup
Ingredients
- 1 cup long grain brown rice long grain white rice, or wild rice, rinsed and drained
- 1 tablespoon olive oil
- 1 small yellow onion chopped
- 4 medium carrots sliced into ¼-inch thick rounds or half rounds if large
- 3 ribs celery chopped
- 3 cloves garlic minced
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- 2 bay leaves
- 6 cups low-sodium chicken broth
- 1 pound boneless skinless chicken breasts
- Fresh chopped parsley for serving (optional)
Instructions
- Bring 8 cups of water to a boil in a 3-quart or larger saucepan with a tight-fitting lid. Once boiling, stir in the rinsed rice and reduce the heat to maintain a gentle boil.
- For white rice, boil uncovered for 15 minutes. For brown rice, boil uncovered for 30 minutes. (See note below for wild rice cook time.)
- Drain the rice thoroughly using a strainer, then immediately return it to the hot, empty pot. Cover with the lid and let it rest for 10 minutes, or until ready to add to the soup.
Notes
