Chicken and Rice Soup

Chicken and rice soup combines tender chicken, hearty rice, and fresh vegetables in a creamy broth. This easy recipe makes a comforting family meal.

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Chicken and rice soup makes a cozy, homemade meal that’s perfect for chilly nights. Packed with tender chicken, hearty rice, and fresh veggies, it’s both filling and flavorful. This easy soup comes together quickly with simple ingredients, making it perfect for busy weeknights. Enjoy a warm, satisfying bowl that the whole family will love.

This recipe is super easy to make with step-by-step photos and clear directions. Helpful pro tips and tricks guarantee perfect results every time. Plus, we’ve included answers to the most frequently asked questions to make cooking even easier.

This homemade chicken and rice soup stands out because it uses real cream along with broth for rich flavor. It pairs perfectly with white, brown, or wild rice, though brown or wild rice may take longer to cook. Serve it with warm rolls or crusty bread for a comforting meal.

This creamy chicken and wild rice soup easily feeds eight, making it great for sharing. Whip up a batch to bring to a friend in need and save some for yourself. They’ll appreciate the thoughtful, delicious gift!

What you'll need to make this recipe for chicken and rice soup:

• 1½ cups diced, yellow onion
• 1½ cups sliced celery
• 2 tablespoons olive oil
• 1 teaspoon sea salt
• 1½ cups of sliced carrot
• 2 pounds bone-in, skin-on chicken – (drumsticks and/or thighs will have the most flavor, but white meat can also be used)
• ½ teaspoon black pepper
• 3 to 4 sprigs fresh thyme
• 1 sprig fresh rosemary
• Small bunch of parsley (reserve some for garnish)
• 6 cups chicken broth
• 1 cup white rice

Why not make your chicken and rice soup your own by switching up ingredients and adding tasty extras! Small changes can give your soup a whole new flavor. Check out these easy swaps and additions:

• Substitute Rice: Use white, brown, or wild rice for different textures. Brown and wild rice may need longer cooking time.
• Add Extra Veggies: Stir in mushrooms, spinach, or bell peppers for more flavor and nutrition in every bite.
• Substitute Cream: Swap heavy cream for half-and-half to keep the soup creamy with a slightly lighter texture.
• Add Fresh Herbs: Toss in fresh parsley, thyme, or rosemary at the end for a burst of fresh flavor.
• Substitute Chicken: Try shredded rotisserie chicken for quicker prep and a rich, roasted taste.

Get ready to make the best chicken and rice soup! Follow our step-by-step pictures, instructions, and helpful tips below. Let’s get started!

FIRST STEP:  In a large pot or Dutch oven on the stove top, sauté the onion and celery in the olive oil over medium heat. 

Sprinkle one teaspoon of salt over the vegetables and stir while cooking. Cook until onions are soft and translucent and some caramelization begins to show on the vegetables. 

SECOND STEP:  Add carrots, raw chicken pieces, pepper, and herbs.

THIRD STEP: Cover the contents in the pot with chicken broth. Bring to a boil over high heat; then, reduce to a simmer and cover with a lid.

FOURTH STEP: Simmer the chicken for at least 30 minutes, which will give the flavors enough time to blend and add richness and depth to the soup broth. 

FIFTH STEP: Remove chicken (bones and skin included) with a slotted spoon from the pot and set aside. 

SIXTH STEP: Add the uncooked rice to the soup mixture and continue simmering, lid on, for about ten minutes longer, until the rice has softened and is cooked through.

SEVENTH STEP: Meanwhile, separate the chicken meat from the bones and skin. Discard bones and skin. Chop or shred chicken and return it to the pot to continue simmering for the remainder of the time it takes for the rice to cook. 

EIGHTH STEP: Stir the soup, season with salt and pepper to taste, and serve.

Serve homemade chicken soup with rice in fun, creative ways to make any meal extra special. It works great for different occasions and seasons. Here are the best ways to serve this comforting soup:

• Family Dinners: This soup makes weeknight dinners easy and delicious. Pair it with cornbread or cheddar biscuits for a filling, cozy meal.
• Cold Weather Comfort: Enjoy a warm bowl on chilly fall and winter nights. Serve it with buttery crescent rolls for extra comfort.
• Lunch for Kids: Kids love this soup because it’s creamy and packed with tender chicken. Add a side of cheesy quesadillas for fun.

Chicken soup with rice is a reader favorite for many reasons. It’s simple, hearty, and packed with comforting flavors. This go-to meal works perfectly for busy families and cozy dinners. Here’s why this recipe keeps everyone coming back for more:

Easy to Make: Quick prep and simple ingredients make this soup perfect for busy weeknights or lazy weekends.
Creamy and Comforting: Real cream adds richness, making every spoonful warm and satisfying.
Kid-Approved: Kids love the smooth, creamy texture and tender chicken pieces in every bite.
Versatile Options: Switch up the rice or add extra veggies to make it your own.
Feeds a Crowd: This recipe easily serves eight, making it great for family gatherings or meal prepping.

This chicken and rice soup delivers warmth, comfort, and flavor in every bowl. Your family will love making it again and again!

Can I use rotisserie chicken for chicken and rice soup?
Yes, rotisserie chicken works just as well. Add it after the vegetables and rice finish cooking.

What’s the best rice to use in chicken and rice soup?
White, brown, and wild rice all work in this soup. Brown and wild rice need longer to cook for best results.

How can I thicken chicken and rice soup?
To thicken your soup, simmer it longer or add a cornstarch slurry for a thicker texture.

Why is my rice mushy in chicken soup?
Rice turns mushy if it cooks too long. Add the rice toward the end to keep it tender.

Can I make this soup without cream?
Yes, you can skip the cream for a lighter version. The broth and vegetables still create a flavorful soup.

How do I prevent the rice from absorbing all the broth?
To keep the rice from soaking up the broth, add the rice closer to serving time or cook it separately.

Should I serve chicken and rice soup hot or warm?
Serve hot to keep it flavorful and comforting. A warm serving may lose some richness.

Can I serve homemade soup as a main dish?
Yes, chicken soup makes a filling main dish. Add bread or biscuits to make the meal complete.

Is soup good for a casual dinner?
Absolutely! Chicken soup works perfectly for casual dinners. It’s easy, comforting, and feeds the whole family.

How should I serve chicken and rice soup to kids?
Let the soup cool slightly and serve smaller portions. Add fun sides like cheesy quesadillas for a kid-approved meal.

Can I serve chicken and rice soup in a bread bowl?
Yes, a bread bowl adds extra texture and flavor. Scoop out the bread and ladle the hot soup inside.

Follow these directions, tips, and tricks to store chicken and rice soup perfectly. Learn the best ways to make it ahead, reheat leftovers, and keep the soup tasting fresh. These simple steps help you enjoy your soup anytime!

Can I make chicken and rice soup ahead of time?
Yes, you can make this soup ahead. Prepare the soup, let it cool, and store it in the fridge.

What’s the best way to store leftover chicken and rice soup?
Store leftover soup in an airtight container. It will stay fresh in the fridge for up to four days.

Can I freeze chicken and rice soup?
Yes, this recipe freezes well. Cool the soup completely, then store it in a freezer-safe container for up to three months.

How do I thaw and reheat frozen chicken and rice soup?
Thaw frozen soup in the fridge overnight. Reheat it on the stove over medium heat until warmed through.

What’s the best way to reheat chicken and rice soup?
Reheat thawed soup on the stove over medium heat. Stir frequently to prevent the rice from sticking.

Can I reheat chicken and rice soup in the microwave?
Yes, microwave chicken soup in thirty-second intervals. Stir between intervals to heat it evenly and avoid overcooking.

Chicken and Rice Soup

Chicken and rice soup combines tender chicken, hearty rice, and fresh vegetables in a creamy broth. This easy recipe makes a comforting family meal.

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5 from 7 votes

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Dinner, Lunch, Main Course, Soup

Cuisine American

Servings 6

Calories 394 kcal

Ingredients

  

1x2x3x

• 1½ cups yellow onion diced
• 1½ cups celery sliced
• 2 tablespoons olive oil
• 1 teaspoon sea salt
• 1½ cups carrot sliced
• 2 pounds bone-in (skin-on chicken (drumsticks and/or thighs will have the most flavor, but white meat can also be used))
• ½ teaspoon black pepper
• 3-4 sprigs fresh thyme
• 1 sprig fresh rosemary
• small bunch parsley (reserve some for garnish)
• 6 cups chicken broth (or half chicken broth/half water)
• 1 cup white rice (we used basmati)

DIRECTIONS

 

• In a large stockpot or Dutch oven, saute onion and celery in the olive oil over medium heat. Sprinkle 1 teaspoon of salt over the vegetables and stir while cooking. Cook until onions are soft and translucent and some caramelization begins to show on the vegetables.
• Add carrots, chicken pieces, pepper, and herbs.
• Cover the contents in the poot with chicken broth/water. Bring to a boil over high heat. Then, reduce to a simmer and cover with a lid.
• Simmer the chicken for at least 30 minutes, which will give the flavors enough time to blend and add richness and depth to the soup broth.
• Remove chicken (bones and skin included) from the pot and set aside.
• Add the rice to the soup mixture and continue simmering, lid on, for about 10 minutes longer, until the rice has softened and is cooked through.
• Meanwhile, separate the chicken meat from the bones and skin. Discard bones and skin. Shred or chop the chicken and return it to the pot to continue simmering for the remainder of the time it takes for the rice to cook.
• Stir the soup, season with salt and pepper to taste, and serve.

Notes

• If you use part water or add more water, you will likely need to season the soup with more salt. If you use chicken broth, you will likely need little to no extra salt.
• Don’t lift the lid while the rice cooks.
• The longer you simmer the vegetables and meat, the more flavorful the broth will be. Try to strike a balance between a rich soup base while not cooking the vegetables so long they become pure mush. Simmer for at least 30 minutes and up to 2 hours.
• If you simmer the soup for a longer period of time, some of the liquid will evaporate even with a lid covering the pot. Add a bit more chicken broth (or water) if you need more liquid. You can also reduce the amount of rice added at the end.
• Add a sprinkle of parmesan cheese on top for some cheesiness.

Nutrition

Calories: 394kcal | Carbohydrates: 34g | Protein: 28g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 83mg | Sodium: 1367mg | Potassium: 700mg | Fiber: 3g | Sugar: 5g | Vitamin A: 5501IU | Vitamin C: 6mg | Calcium: 73mg | Iron: 2mg

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