Cozy Chicken and Rice Soup is one of those comforting bowls I turn to when I want something warm, hearty, and nourishing. With tender bites of chicken, soft rice, and flavorful broth, it’s the kind of meal that feels like home—especially on chilly days or when I need a little pick-me-up. It’s simple to make, easy to customize, and always hits the spot.
Why You’ll Love This Recipe
I love how this soup combines everyday ingredients into something truly satisfying. It’s filling without being heavy, and it makes use of pantry and fridge staples I usually already have. Whether I’m feeding the family or looking for leftovers to last through the week, this recipe is always a win. The best part? It’s all made in one pot, which makes cleanup a breeze.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Olive oil
- Onion, chopped
- Carrots, sliced
- Celery, chopped
- Garlic, minced
- Chicken broth
- Water
- Cooked chicken breast, shredded
- Long-grain white rice
- Fresh thyme or dried thyme
- Lemon juice
- Salt and black pepper
Directions
- I start by heating olive oil in a large pot over medium heat. I add the onion, carrots, and celery, then sauté them for 4–5 minutes until they begin to soften.
- I stir in the garlic and cook for another 30 seconds, just until fragrant.
- I pour in the chicken broth and water, then add the thyme, lemon juice, salt, and pepper. I bring everything to a gentle boil.
- Once boiling, I stir in the rice and reduce the heat to a simmer. I cover the pot and let it cook for 15–20 minutes, or until the rice is tender.
- I add the shredded cooked chicken and let the soup simmer for another 5 minutes so everything heats through.
- Before serving, I taste and adjust the seasoning if needed. Sometimes I add extra lemon juice or a bit more thyme depending on my mood.
Servings and Timing
This soup makes about 5 servings. It takes around 10 minutes to prep and about 25 minutes to cook, so I usually have it ready in just over 30 minutes.
Variations
- I sometimes stir in a splash of cream or coconut milk for a creamier version.
- For extra greens, I add spinach or kale during the last few minutes of cooking.
- If I don’t have cooked chicken on hand, I simmer raw chicken breasts in the broth, then shred them once cooked.
- Brown rice or wild rice works too, though I increase the simmering time to make sure it’s fully cooked.
- For a more herbal flavor, I add bay leaves or rosemary along with the thyme.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. The rice tends to absorb some of the broth as it sits, so when I reheat it, I usually add a splash of water or extra broth to loosen it up. I reheat on the stove over medium heat or in the microwave in short bursts until it’s hot all the way through.
FAQs
Can I use uncooked chicken instead of cooked?
Yes, I do that often. I add raw chicken breasts to the pot along with the broth and simmer until they’re cooked through, then take them out, shred them, and return them to the soup.
What kind of rice works best?
I usually go with long-grain white rice because it cooks quickly and doesn’t get too mushy. Brown or wild rice also works but takes longer to cook.
Can I freeze this soup?
I freeze it without the rice, since the rice can get mushy after thawing. I make the soup, freeze it, then add freshly cooked rice when I reheat.
How do I make it vegetarian?
I swap the chicken broth for veggie broth and skip the chicken. I add beans or extra veggies like mushrooms or zucchini for more substance.
Is lemon juice necessary?
I think a little lemon juice brightens the whole dish, but it’s optional. If I don’t have any on hand, I leave it out or add a splash of apple cider vinegar instead.
Conclusion
Cozy Chicken and Rice Soup is one of those feel-good recipes I love having in my rotation. It’s easy, flavorful, and endlessly customizable depending on what I have in the kitchen. Whether I’m making it for a sick day, meal prep, or just because I’m craving something warm and homemade, this soup always delivers.
Cozy Chicken and Rice Soup
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 5 servings
- Category: Soup
- Method: Stovetop / One-Pot
- Cuisine: American
- Diet: Gluten Free
Description
This Cozy Chicken and Rice Soup is a warm, nourishing one-pot meal filled with tender chicken, fluffy rice, and flavorful broth. It’s the ultimate comfort food recipe—easy to make, family-friendly, and perfect for chilly days, meal prep, or when you need a soothing bowl of homemade goodness.
Ingredients
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 carrots, sliced
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 2 cups water
- 2 cups cooked chicken breast, shredded
- ¾ cup long-grain white rice
- 1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
- 1 tablespoon lemon juice
- Salt and black pepper, to taste
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onion, carrots, and celery for 4–5 minutes until slightly softened.
- Add garlic and cook for 30 seconds until fragrant.
- Pour in chicken broth and water. Stir in thyme, lemon juice, salt, and pepper. Bring to a gentle boil.
- Add rice, reduce heat, cover, and simmer for 15–20 minutes or until rice is tender.
- Stir in shredded chicken and simmer for 5 more minutes until heated through.
- Taste and adjust seasoning or add more lemon juice if desired. Serve warm.
Notes
- Add spinach or kale in the last few minutes for extra greens.
- Stir in cream or coconut milk for a creamy version.
- Use brown or wild rice for a heartier soup—just increase the cook time.
- No cooked chicken? Simmer raw chicken breasts in the broth, then shred.
- Store leftovers with extra broth or water for reheating—rice absorbs liquid as it sits.
