Here’s a warm and comforting soup that feels like a hug in a bowl. I made this version to be simple, nourishing, and perfect for chilly evenings.
Why I’ll Love This Recipe
I love this soup because it’s full of gentle flavor, tender chicken, and soothing broth. It’s one of those meals I turn to when I want something comforting but not heavy. The vegetables add texture and taste, and the rice gives body without weighing things down. It’s easy to adapt, so I often tweak the herbs or swap vegetables depending on what I have.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
In a large soup pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion, carrots, and celery. Sauté until they begin to soften, about 5 minutes.
Stir in the garlic and cook for another 30 seconds, just until fragrant.
Pour in the chicken broth. Add the chicken pieces, thyme, oregano, bay leaf (if using), and a pinch of salt and pepper.
Bring the mixture up to a gentle boil, then reduce heat to a simmer. Cover and cook for about 10 minutes.
Stir in the rinsed rice. Cover again and simmer for 15 to 20 more minutes, until rice is tender and the chicken is cooked through (internal temperature 165 °F / 74 °C).
Remove the chicken to a cutting board and shred or dice it. Discard the bay leaf.
Return the chicken to the pot. Taste and adjust seasoning with salt and pepper.
Stir in the chopped parsley just before serving.
Servings and timing
Servings: about 6 bowls
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Variations
Use brown or wild rice: If I want a nuttier flavor, I substitute brown or wild rice—but I cook it separately (because they take much longer) and then stir into the finished soup.
Add vegetables: I sometimes toss in peas, corn, or zucchini near the end of cooking.
Creamy version: For a creamier texture, I stir in ½ cup of light cream or evaporated milk just before serving.
Herb swaps: I like to replace or supplement thyme and oregano with tarragon, basil, or rosemary depending on mood.
Leftover chicken: If I have cooked chicken already, I skip cooking raw chicken and just warm it through in the soup before serving.
storage/reheating
I let the soup cool to room temperature, then store it in an airtight container in the refrigerator for up to 3–4 days. Because the rice will absorb liquid over time, when reheating I add a splash of broth or water to bring back the right consistency. I reheat gently on the stove over low heat, stirring occasionally until warmed through.
If I want to freeze, I separate the rice (if possible) from the soup base and freeze them separately. The soup broth can be frozen for up to 2–3 months. When thawing, I reheat the broth first, then add freshly cooked rice to maintain texture.
FAQs
How do I prevent the rice from becoming mushy?
I try not to overcook the rice. If I expect leftovers, I sometimes cook the rice separately and only combine with the soup when serving. Also, using long‑grain rice instead of short‑grain helps maintain some firmness.
Can I use rotisserie or leftover chicken instead of cooking raw chicken?
Yes. I often use shredded rotisserie chicken: I skip cooking raw chicken, add the broth and vegetables first, then stir in the cooked chicken toward the end just to warm it through.
Can I make this in a slow cooker or Instant Pot?
Yes. For an Instant Pot, I’d sauté the vegetables using the sauté mode, then add broth, raw chicken, herbs, and rice, and cook on “soup” mode or high pressure for about 8 minutes, then do a quick release. For a slow cooker, I’d cook the chicken and vegetables on low for several hours, then add rice toward the end so it doesn’t overcook.
Is it okay to use leftover rice?
Yes. If I have leftover cooked rice, I add it just before serving and warm it through. Because it's already cooked, I don’t want it to overcook and become mushy.
Can I freeze this soup as-is (with rice inside)?
Freezing with rice included usually makes the rice very soft or mushy after thawing. I prefer to freeze the broth (and chicken) separately and add fresh rice when reheating.
Conclusion
I hope this cozy chicken and rice soup becomes one of my go‑to comfort meals. It’s simple to make, forgiving in variations, and satisfying even on chilly nights. I like how it warms the soul without being heavy. Let me know if you want a version with different grains or flavors—I’m happy to tweak it.
A warm and comforting chicken and rice soup featuring tender chicken, aromatic vegetables, and nourishing broth. Perfect for chilly evenings and easily adaptable with herbs or veggies.
In a large soup pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion, carrots, and celery. Sauté until they begin to soften, about 5 minutes.
Stir in the garlic and cook for another 30 seconds, just until fragrant.
Pour in the chicken broth. Add the chicken pieces, thyme, oregano, bay leaf (if using), and a pinch of salt and pepper.
Bring the mixture up to a gentle boil, then reduce heat to a simmer. Cover and cook for about 10 minutes.
Stir in the rinsed rice. Cover again and simmer for 15 to 20 more minutes, until rice is tender and the chicken is cooked through (internal temperature 165 °F / 74 °C).
Remove the chicken to a cutting board and shred or dice it. Discard the bay leaf.
Return the chicken to the pot. Taste and adjust seasoning with salt and pepper.
Stir in the chopped parsley just before serving.
Notes
Use cooked rice to prevent mushiness when reheating or freezing.
Customize with other vegetables like peas, corn, or zucchini.
To make creamy, stir in ½ cup of light cream or evaporated milk before serving.
Swap herbs based on preference—tarragon, basil, or rosemary are great options.
For freezer storage, separate the rice from the broth for best texture.
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