Chicken and Rice Soup

There’s something incredibly comforting about a warm bowl of chicken and rice soup. It’s the kind of meal that feels like a hug in a bowl—perfect for chilly days, when you’re feeling under the weather, or anytime you crave something wholesome and nourishing. This recipe combines tender chicken, fragrant herbs, and perfectly cooked rice in a savory broth that’s both satisfying and soothing. Plus, it’s simple to make with straightforward ingredients you likely have on hand. Whether you’re a seasoned cook or just starting out, this chicken and rice soup recipe is sure to become a family favorite.

Why This Recipe Is a Must-Try

This chicken and rice soup stands out because it strikes the perfect balance between rich flavor and simple preparation. The combination of olive oil and butter creates a beautifully silky base, while sautéed onions, carrots, celery, and garlic add layers of aroma and sweetness. Using a touch of flour thickens the broth just enough without weighing it down, giving a comforting texture to the soup. The chicken breast cooks gently in the broth, infusing it with savory goodness, while the rice absorbs all those flavors as it simmers. The herbs—bay leaf, parsley, and thyme—add a subtle earthiness that rounds everything out beautifully.

It’s also incredibly versatile and easy to customize. Whether you want to make it gluten-free by using gluten-free flour or swap out vegetables based on what you have, this recipe adapts effortlessly. It’s a wholesome, one-pot meal that’s perfect for busy weeknights or meal prepping for the week ahead.

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon butter
• ½ medium yellow onion, diced
• ½ cup carrot, peeled and diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 2 tablespoons all-purpose flour (use gluten-free all-purpose flour to make it gluten-free)
• 6 cups chicken stock or broth
• 1 pound chicken breasts, skinless and boneless
• 1 bay leaf
• 1 teaspoon dried parsley
• ½ teaspoon dried thyme
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• ½ cup long-grain rice, uncooked
• 2 tablespoons chopped fresh parsley (optional, for garnish)

How To Make Chicken and Rice Soup

Step 1: Sauté the Vegetables

Heat the olive oil and butter together in a large pot over medium heat until the butter is melted and starts to foam. Add the diced onion, carrot, and celery. Cook, stirring occasionally, until the vegetables are softened and the onion turns translucent, about 5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.

Step 2: Make the Roux

Sprinkle the flour over the sautéed vegetables and stir well to combine. Cook for about 2 minutes, stirring constantly, to cook off the raw flour taste. This step helps thicken the soup later.

Step 3: Add the Broth and Seasonings

Slowly pour in the chicken stock while stirring to avoid lumps. Add the bay leaf, dried parsley, dried thyme, salt, and black pepper. Stir everything together and bring the mixture to a gentle boil.

Step 4: Cook the Chicken

Add the whole chicken breasts to the pot. Reduce the heat to low, cover, and let the chicken simmer gently in the broth for about 15-20 minutes, or until fully cooked and tender.

Step 5: Remove and Shred the Chicken

Carefully remove the chicken breasts from the pot and place them on a cutting board. Use two forks to shred the chicken into bite-sized pieces.

Step 6: Cook the Rice

Add the uncooked rice to the simmering broth and cook, uncovered, for about 15-18 minutes or until the rice is tender.

Step 7: Combine and Finish

Return the shredded chicken to the pot. Stir well and simmer for an additional 5 minutes to let all the flavors meld together. Remove the bay leaf. Taste and adjust seasoning if needed.

Step 8: Serve

Ladle the soup into bowls and garnish with chopped fresh parsley if desired. Serve hot and enjoy!

Expert Tips

• Use homemade chicken stock if you have it—it adds incredible depth of flavor.
• For extra richness, you can substitute some of the chicken broth with a splash of cream or coconut milk.
• Don’t skip the step of cooking the flour with the vegetables; it really helps thicken the soup without lumps.
• If you want a quicker version, use pre-cooked or rotisserie chicken and add it toward the end of cooking.
• Make sure to rinse the rice before adding it to the soup to remove excess starch and prevent it from becoming too sticky.
• Keep an eye on the rice as it cooks—different brands may require slightly more or less cooking time.
• Feel free to add a squeeze of fresh lemon juice before serving to brighten the flavors.

Variations and Customizations

• Vegetable Boost: Add finely chopped spinach, kale, or peas in the last 5 minutes of cooking for extra nutrients and color.
• Spicy Kick: Include a pinch of red pepper flakes or a diced jalapeño with the vegetables for a subtle heat.
• Herb Swap: Fresh rosemary or basil can be used in place of thyme and parsley for a slightly different flavor profile.
• Grain Alternatives: Substitute white rice with brown rice, quinoa, or even orzo pasta for a different texture.
• Protein Variations: Use shredded rotisserie chicken, turkey, or even tofu for a vegetarian-friendly twist (just use vegetable broth instead).
• Low Carb Option: Replace rice with cauliflower rice to keep the soup light and low-carb.

How to Store Leftovers

Chicken and rice soup stores beautifully and actually tastes even better the next day as the flavors meld. Allow the soup to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days. When reheating, you may need to add a splash of chicken broth or water to loosen the soup, as the rice tends to absorb liquid and thicken the soup over time. For longer storage, freeze the soup in freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.

FAQ

Can I use brown rice instead of white rice?

Yes! Brown rice can be used, but it will require a longer cooking time—about 40-45 minutes. Add it earlier in the cooking process to ensure it becomes tender.

Is it necessary to shred the chicken, or can I leave it whole?

Shredding the chicken makes the soup easier to eat and helps distribute the protein evenly throughout. However, you can slice or cube the chicken if you prefer.

Can I make this soup in a slow cooker?

Absolutely! Sauté the vegetables and make the roux on the stove first, then transfer everything to a slow cooker. Add the chicken and rice, and cook on low for 4-6 hours or on high for 2-3 hours until the chicken is cooked and rice is tender.

How can I make this soup dairy-free?

Simply replace the butter with an additional tablespoon of olive oil or a dairy-free butter substitute. The soup will still be rich and flavorful.

Conclusion

Chicken and rice soup is a timeless classic that offers warmth, comfort, and nourishment in every spoonful. This recipe combines simple, wholesome ingredients with easy techniques to create a delicious, satisfying meal that’s perfect for any occasion. Whether you’re cozying up on a cold day, feeding a crowd, or looking for a healthy homemade option, this soup delivers on flavor and heartiness. With plenty of room for customization and easy storage, it’s a recipe you’ll want to keep in your cooking arsenal for years to come. Grab your pot, gather your ingredients, and enjoy the soothing magic of homemade chicken and rice soup today!