This post may contain affiliate links. Please see my disclosure policy
Wholesome Chicken Rice Soup is an easy soup recipe with tender chicken pieces, fluffy rice, and aromatic vegetables simmered in a savory broth. It’s a satisfying family meal that’s perfect for the colder months.
As soon as soup season hits, this one-pot chicken rice soup is the first recipe to hit my stovetop. Chicken rice soups are some of my all-time favorite recipes. Cozy, hearty, and packed full of tender chicken, aromatic veggies, wholesome rice, and savory herbs, this soup always satisfies. The broth is rich and flavorful, and it’s the type of easy meal that warms you from the inside out on chilly days.
Table of Contents
- Why You’ll Love This Chicken & Rice Soup Recipe
- Ingredients Needed
- How to Make Chicken & Rice Soup
- Tips, Tricks, and Variation Ideas
- Can I Use Leftover Chicken?
- Can I Use Leftover Rice?
- What to Serve With Chicken & Rice Soup
- How to Store and Reheat Leftovers
- Can You Freeze Chicken Rice Soup?
- More Cozy Soup Recipes
- Chicken & Rice Soup Recipe
Why You’ll Love This Chicken & Rice Soup Recipe
- Rich and creamy. The starches in the rice combine with the savory broth to create a creamy, aromatic soup filled with juicy shredded chicken and vegetables. All of the ingredients are cooked in the same pot, so there’s no shortage of flavor.
- Comforting. This homemade chicken rice soup is a big ol’ bowl of wintertime comfort food. It’s rich, filling, and stick-to-your-ribs. Perfect for chilly weather!
- Easy ingredients. It doesn’t get much better than a simple recipe with loads of flavor. You likely have what you need to make this soup in the pantry already. All it takes is a few inexpensive ingredients.
Ingredients Needed
Here are some notes on the ingredients for this cozy chicken rice soup. Scroll to the recipe card at the end of the post for the exact amounts and recipe details.
- Oil – Vegetable oil, olive oil, or another type of cooking oil.
- Veggies – Diced onion, carrots, and celery form the flavor base for the soup.
- Garlic
- Chicken broth – Or vegetable broth.
- Herbs – Dried parsley, thyme, and bay leaf.
- Salt and pepper
- Rice – The best rice for soup is long-grain rice. You can use white rice or wild rice.
- Chicken – Raw, boneless skinless chicken breasts or thighs. Or, you can use cooked, shredded chicken.
How to Make Chicken & Rice Soup
Let’s go over how to make the perfect chicken rice soup on the stovetop. Have this soup on the table in under an hour!
- Sauté the vegetables. Cook your onion, carrots, and celery in a large pot with oil. Once they’ve started to soften, stir in the garlic.
- Add the broth. Next, pour in chicken broth and sprinkle in your thyme, parsley, and bay leaf. Bring the whole pot to a boil.
- Combine. Add in the rice and raw chicken, then simmer the soup for about 20 minutes. Afterward, shred the chicken and add it back to the pot.
- Serve! Ladle your soup into bowls, garnish with parsley, and dig in. See below for easy serving suggestions.
Tips, Tricks, and Variation Ideas
Here are some quick tips and easy variations for this hearty soup recipe.
- Don’t overcook the rice. The rice will continue to soften as it sits in the broth, so do your best to not overcook it from the get-go. Overcooked rice can make this soup mushy.
- Use wild rice. Swap regular rice for Wild Rice if you prefer. It just takes longer to cook, so adjust accordingly.
- Use leftover turkey instead. Make a variation of this soup with leftover turkey in place of chicken in the days after Thanksgiving. You might also like this Turkey Rice Soup made with wild rice.
- Make it creamy. The starches in the rice make this soup creamy already. But if you’d like to amp up the indulgence factor, add a touch of whole milk or heavy cream right at the end for Creamy Chicken Rice Soup. Make sure the pot is off the heat so that the cream doesn’t curdle.
Can I Use Leftover Chicken?
Yes! Soups are some of my favorite ways to use up ingredients from previous meals. If you have leftover cooked rotisserie chicken or Whole Chicken in the fridge, go ahead and shred it. When using chicken that’s already cooked, you only need to stir it into the soup during the final 2-3 minutes of cooking time, so that it can heat through.
Can I Use Leftover Rice?
Yes, the same goes for leftover White Rice. If you have cooked rice already in the fridge, you can add it to the soup right at the end.
What to Serve With Chicken & Rice Soup
This filling chicken soup is a hearty bowlful all on its own. If you’d like to round out a meal, you can this soup bistro-style with a Turkey Club Sandwich or Simple Tossed Salad. Or, try some of these tasty sides.
- Parmesan Garlic Knots
- Olive Garden Breadsticks
- Tomato Mozzarella Salad
- Sauteed Asparagus
- Roasted Brussel Sprouts
- Roasted Butternut Squash
How to Store and Reheat Leftovers
This chicken & rice soup makes great leftovers. For food safety purposes, store the soup airtight and refrigerate it within 2 hours of cooking. It will keep in the fridge for up to 3-4 days. Reheat the soup in a saucepan on the stove or the microwave until hot throughout.
Can You Freeze Chicken Rice Soup?
Yes! If you have lots of leftovers, this soup freezes well. Store the soup in airtight, freezer-safe containers and freeze it for up to 2-3 months. Thaw the soup in the fridge overnight and then reheat it for a cozy last-minute meal.
More Cozy Soup Recipes
- Chicken Pot Pie Soup
- Egg Drop Soup
- Beef Barley Soup
- Chicken Gnocchi Soup
- Beer Cheese Soup
- Creamy Chicken Tortellini Soup
Chicken & Rice Soup
Ingredients
- 1 Tablespoon oil
- 1 small onion, finely chopped
- 2 large carrots, peeled and chopped
- 1 rib celery, chopped
- 3 cloves garlic, minced
- 8 cups chicken broth
- 1 teaspoon dried parsley
- ½ teaspoon dried thyme
- 1 large bay leaf, or 2 small
- Salt & Pepper to taste
- 1 cup uncooked long grain white rice
- 1 pound chicken breast or 2 cups shredded cooked chicken
Instructions
- In a large stock pot heat oil over medium-high heat. Add onion, carrots, and celery, and cook for 5-6 minutes until they soften. Add garlic and cook for another minute.
- Pour in chicken broth, parsley, thyme, and bay leaf, and bring to a boil.
- Add rice and raw chicken if using, reduce heat to a simmer, and cook for about 20 minutes, stirring occasionally. Once the chicken is cooked and the rice is tender, remove the chicken and use forks to shred. Add back to the pot and serve.
Notes
- Alternatively, if you are using already cooked chicken add during the last 2-3 minutes of the rice cooking to just heat it through.
- Use leftover rice and just add it in at the end to heat it through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I created a fun group on Facebook,and I would love for you to join us! It’s a place where you can
share YOUR favorite recipes, ask questions, and see what’s new at Dinners, Dishes and Desserts (so that you never miss a new recipe)!
Be sure to follow me on Instagram and
tag #dinnersdishes so I can see all the wonderful DINNERS, DISHES, AND DESSERTS
recipes YOU make!
Be sure to follow me on my social media, so you
never miss a post!
Facebook | Twitter | Pinterest | Instagram
Did you know there is a Dinners,
Dishes, and Desserts SHOP? Lots of different E-Books for sale. Or you can buy me a
coffee to say thanks!
.
This looks so good! I’m a huge fan of chicken and rice soup, and rustic soups like this one are always high on my list, especially during the winter.
I love everything about this recipe! So easy to make and very delicious!
Great dinner idea on a cold day!