Name: Chicken and Rice Soup Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1½ cups yellow onion, diced; 1½ cups celery, sliced; 1½ cups carrot, sliced; 2 pounds bone-in, skin-on chicken (drumsticks and/or thighs preferred); 1 teaspoon sea salt; ½ teaspoon black pepper; 3-4 sprigs fresh thyme; 1 sprig fresh rosemary; Small bunch parsley (reserve some for garnish); 2 tablespoons olive oil; 6 cups chicken broth (or half chicken broth/half water); 1 cup white rice (basmati recommended)

I absolutely adore this comforting Chicken and Rice Soup Recipe because it brings that slow-cooked, rich flavor in just about 40 minutes, perfect for busy days when I crave a homemade meal. The blend of tender chicken, fresh vegetables, and fluffy rice makes every spoonful feel like a warm hug, and it’s always a crowd-pleaser in my home. Whether it’s a chilly evening or a family dinner, this soup never fails to satisfy and brighten the table.

Why You'll Love This Chicken and Rice Soup Recipe

One thing that really excites me about this Chicken and Rice Soup Recipe is the deep, layered flavor you get without needing to spend hours in the kitchen. The slow simmering of chicken with fresh thyme and rosemary creates such a savory, fragrant broth that feels incredibly wholesome. I love how the vegetables add subtle sweetness, and the rice softens perfectly, soaking up all that delicious goodness without becoming mushy.

Another reason I keep coming back to this recipe is how easy it is to prepare. It feels like a gourmet dish but comes together with simple steps—sautéing, simmering, shredding the chicken, and finishing with the rice. That balance between easy prep and rich flavor means it’s not just a weeknight meal but also something I’m proud to serve when friends or family come over. It really stands out because it’s hearty, healthy, and adaptable without sacrificing taste.

Plus, this soup is so versatile! I often make it during cool weather, but it’s great year-round if you're craving comfort food. It’s nourishing enough to soothe a cold or just to enjoy as a cozy dinner. What makes this recipe truly special is that it pleases everyone—even picky eaters who might shy away from complex flavors—because it’s straightforward, tasty, and loaded with fresh ingredients.

Ingredients You'll Need

This image shows a white pot filled with chicken soup. The soup has three main layers: a yellowish broth on top with small bits of bright orange carrot pieces scattered throughout, shredded white chicken pieces mixed in the middle, and some celery slices floating near the surface. There are small bits of green herbs sprinkled on top, adding contrast. The pot is on a white marbled surface, with a wooden spoon resting inside the soup on the right side. In the background, there are two white cups with patterned saucers and a light tan cloth napkin on the left. A small wooden plate with lemon wedges sits near the bottom left corner. Photo taken with an iphone --ar 4:5 --v 7

The ingredients for this Chicken and Rice Soup Recipe are wonderfully straightforward yet essential. Each one plays a role in creating that perfect balance of texture, flavor, and color, making the soup vibrant and wholesome without any fuss.

TIP : You'll find the full list of ingredients and measurements in the recipe card below

Yellow onion: Adds a sweet, savory base and softens into a lovely translucent texture when sautéed.
Celery: Provides a crisp, fresh bite that balances the richness of the broth.
Olive oil: The perfect medium for sautéing vegetables and lending a subtle fruity flavor.
Sea salt: Essential for seasoning and bringing out the natural flavors of every ingredient.
Carrot: Adds natural sweetness and a nice pop of color to brighten the soup.
Bone-in, skin-on chicken: The secret to deep, rich flavor in the broth and tender meat.
Black pepper: Provides just the right hint of warmth and spice.
Fresh thyme and rosemary: Herbaceous notes that infuse the broth with aroma and complexity.
Parsley: A fresh finishing touch for garnish and a subtle herb flavor throughout.
Chicken broth (or broth/water mix): Acts as the savory base, carrying all flavors together.
White rice (basmati preferred): Absorbs flavors beautifully while providing hearty, comforting texture.

Directions

Step 1: Heat olive oil in a large stockpot or Dutch oven over medium heat and sauté the diced onions and sliced celery. Sprinkle in one teaspoon of sea salt and stir frequently, cooking until the onions are soft, translucent, and beginning to caramelize slightly.

Step 2: Add the sliced carrots, whole chicken pieces, ground black pepper, and fresh herb sprigs of thyme and rosemary to the pot.

Step 3: Pour in the chicken broth (or a mix of broth and water) until everything is covered by the liquid. Bring the pot to a boil over high heat, then immediately reduce it to a gentle simmer and cover with a lid.

Step 4: Let the soup simmer for at least 30 minutes. This simmering process develops the flavors deeply and makes the broth rich and comforting.

Step 5: Carefully remove the chicken pieces from the pot and set them aside to cool slightly.

Step 6: Stir the rice into the hot soup and continue simmering with the lid on for about 10 more minutes, or until the rice is tender and cooked through.

Step 7: While the rice cooks, remove the skin and bones from the chicken and shred or chop the meat into bite-sized pieces.

Step 8: Return the shredded chicken to the soup pot, stir everything together, and season with extra salt and pepper as needed.

Step 9: Serve the soup hot, garnished with fresh parsley and an optional sprinkle of parmesan cheese for an extra layer of flavor.

Servings and Timing

This Chicken and Rice Soup Recipe makes approximately 6 generous servings, perfect for a family meal or leftovers for the next day. Prep time takes about 10 minutes since most ingredients need to be simply chopped or assembled. Cooking time is roughly 30 minutes, which includes the simmering to develop flavors and cook the rice thoroughly. The total time from start to finish is around 40 minutes, making it a quick but satisfying dish. There’s no resting or cooling time necessary, so you can enjoy it fresh and hot right away.

How to Serve This Chicken and Rice Soup Recipe

This image shows a close-up of a red pot with a creamy soup inside, sitting on a white marbled surface. The soup has a thick texture with visible chunks of white chicken, orange carrot pieces, and green herbs, likely dill and parsley, spread throughout. Floating on top are thin yellow lemon slices that add a fresh look to the creamy base. A silver ladle filled with the soup is lifted above the pot, showing the detailed mix of ingredients in the ladle. The background has some blurred green herbs and a lemon half. Photo taken with an iphone --ar 4:5 --v 7

When I serve this Chicken and Rice Soup Recipe, I love pairing it with a crunchy side like warm, crusty bread or garlic toast to soak up every last drop of broth. A crisp green salad with a light vinaigrette also complements the richness of the soup beautifully and adds a refreshing contrast. If I want to make it even cozier, I like offering a simple addition of grated parmesan or a few chili flakes on the side for anyone who wants to add a little more kick.

Garnishing with freshly chopped parsley really elevates the presentation, adding a pop of green that looks inviting in the bowl. For a bit of visual flair, serving it in deep bowls with a sprinkle of lemon zest or a drizzle of extra virgin olive oil on top makes the meal feel special, whether for a weeknight dinner or a casual get-together.

When it comes to drinks, I typically reach for something light and refreshing like a crisp white wine—think Sauvignon Blanc or Pinot Grigio—or a sparkling water with lemon. For a non-alcoholic option, iced herbal tea works wonders to balance the hearty flavors. I always recommend serving this soup hot to fully enjoy its comforting qualities, but it can also be delicious served warm if you’re making it ahead for later.

Variations

I love experimenting with this Chicken and Rice Soup Recipe, especially to suit different tastes or dietary needs. For example, you can swap the basmati rice for brown rice or even quinoa to add a nutty twist and boost the fiber content. Using white meat chicken is great for a leaner option, but bone-in thighs or drumsticks always deliver the richest broth.

If you need a gluten-free version, you’re in luck because this recipe is naturally gluten-free as long as you carefully pick broth without additives containing gluten. For a vegan take, I’ve tried subbing the chicken with hearty mushrooms or tofu and using vegetable broth; the result is surprisingly flavorful and comforting, especially if you add a little smoked paprika for depth.

Flavor-wise, I sometimes like to experiment with spices, adding a touch of turmeric or smoked paprika for a hint of warmth and complexity. You can also finish the soup with a splash of lemon juice or apple cider vinegar to brighten the flavors before serving. For a different cooking method, using a slow cooker can really deepen the taste—it’s just a matter of extending the simmering time.

Storage and Reheating

Storing Leftovers

I recommend storing any leftover Chicken and Rice Soup in airtight containers to keep the flavors fresh and prevent spilling. Glass or BPA-free plastic containers with tight-fitting lids work best. The soup will stay good in the fridge for up to 3–4 days. Make sure to cool it down to room temperature before refrigerating to maintain the best texture and safety.

Freezing

This chicken and rice soup freezes well, but I like to undercook the rice slightly before freezing to avoid it becoming mushy upon reheating. Freeze individual portions in freezer-safe containers or heavy-duty freezer bags to make thawing convenient. It will keep in the freezer for up to 3 months. When you're ready to enjoy it, thaw overnight in the refrigerator or gently defrost in the microwave.

Reheating

To bring leftovers back to life, I reheat the soup gently on the stove over low to medium heat, stirring occasionally until warmed through. This method preserves the texture of the chicken and rice best, preventing overcooking. Avoid reheating directly on high heat or for too long, as the rice can get mushy and the chicken dry. You can add a splash of broth or water during reheating if the soup seems too thick or concentrated.

FAQs

Can I use cooked chicken instead of raw for this soup?

Absolutely! If you have leftover cooked chicken, you can skip simmering the raw chicken and add the shredded cooked meat toward the end, reducing overall cooking time. Just be sure to cook the rice fully in the broth to soak up the flavor.

Is it possible to make this soup in a slow cooker?

Yes! Start by sautéing the vegetables, then transfer everything to a slow cooker with the chicken, herbs, and broth. Cook on low for 4–6 hours. Add the rice and shredded chicken in the last 30 minutes to prevent the rice from overcooking.

What type of rice is best for this recipe?

Basmati rice works wonderfully because it stays fluffy and absorbs flavor beautifully, but long-grain or jasmine rice can also be used. Avoid short-grain rice as it tends to become sticky and mushy.

Can I make this soup dairy-free?

Yes! The soup is naturally dairy-free, but if you like adding parmesan cheese on top, simply omit it or use a dairy-free cheese alternative.

How can I make this soup more filling?

Adding extra vegetables like peas, corn, or green beans can bulk it up nicely. You can also toss in beans or lentils for added protein and fiber without changing the delicious flavor.

Conclusion

I truly hope you give this Chicken and Rice Soup Recipe a try because it’s one of those dishes that feels like a warm, nourishing hug from the inside out. It’s simple to make, packed with flavor, and always brings people together around the table. Whether you’re looking for a quick comfort meal or something hearty to share with loved ones, this recipe ticks every box for me. Enjoy every cozy spoonful!