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 tablespoons olive oil; 1 teaspoon sea salt; 2 pounds bone-in, skin-on chicken (drumsticks and/or thighs); ½ teaspoon black pepper; 3-4 sprigs fresh thyme; 1 sprig fresh rosemary; Small bunch parsley; 6 cups chicken broth; 1 cup white rice (basmati)

Jump to Recipe· 4.8 from 7 reviews

If there’s one dish that’s been lovingly ladled into bowls across countless kitchens, it’s Chicken and Rice Soup. This classic recipe is all about cozy comfort, brimming with tender chicken, sweet carrots, aromatic herbs, and velvety rice in every spoonful. Whether you’re under the weather, feeding a family, or craving a touch of nostalgia, it comes together quickly while delivering that rich, slow-cooked flavor everyone adores. Trust me, this is the kind of soup that brings everyone to the table.

Ingredients You’ll Need

The beauty of Chicken and Rice Soup is in its simplicity. Each ingredient is chosen not just for flavor, but for the way it supports the heartiness of the soup, infusing it with vibrant color and a balance of textures. Here’s exactly what you need, and why you shouldn’t skip a single thing.

Yellow onion (1½ cups, diced): The foundation of our flavor, providing a natural sweetness and depth as it cooks down.
Celery (1½ cups, sliced): Adds a subtle crunch and that classic savory note you know and love in comforting soups.
Olive oil (2 tablespoons): Softens the vegetables and ensures they absorb every bit of herb and spice goodness.
Sea salt (1 teaspoon): Essential for bringing out all the layered flavors—don’t be shy, season as you go.
Carrots (1½ cups, sliced): Lends both color and a touch of sweetness to balance out the savory elements.
Bone-in, skin-on chicken (2 pounds, drumsticks/thighs or breast): The real star of the show—bones add richness, skin delivers flavor, and using dark meat means extra juiciness.
Black pepper (½ teaspoon): For a warm, gentle heat that ties all the flavors together.
Fresh thyme (3-4 sprigs): This tiny herb packs a big punch, offering those earthy, lemon-fresh notes that make soups sing.
Fresh rosemary (1 sprig): Woody, piney, and robust, just one sprig is enough to infuse the whole pot.
Fresh parsley (small bunch, reserve some for garnish): Cuts through the richness of the broth, making each bite bright and fresh.
Chicken broth (6 cups): The base of the soup—use half broth and half water if you like a lighter flavor, but a good broth makes all the difference.
White rice (1 cup, basmati recommended): Creates body and substance, soaking up all the lovely flavors of the broth and aromatics.

How to Make Chicken and Rice Soup

Step 1: Sauté the Aromatics

Start by heating the olive oil in a large stockpot or Dutch oven over medium heat. Add your diced onion and sliced celery, showering them with a teaspoon of sea salt. Stir often and keep a close eye as the veggies gently cook—let the onions go until they’re soft and shimmering, with just a whisper of caramelization. This is where you start building that soul-warming flavor base!

Step 2: Add Carrots, Chicken, and Herbs

Next up, drop in the sliced carrots, the chicken pieces (whether you’re a thigh lover or partial to drumsticks), a good hit of black pepper, and both thyme and rosemary sprigs. Tuck in the parsley, saving a handful for that final flourish at the end. At this point, the kitchen starts to smell like home—just wait!

Step 3: Pour in the Broth and Simmer

Pour the chicken broth (and water, if using) over everything, making sure all those golden morsels are cozily submerged. Crank the heat to bring things to a gentle boil, then dial it back to a low simmer and clamp on the lid. Give it at least 30 minutes—this is the part where everything melds together and the broth gets that signature homemade taste.

Step 4: Remove and Shred the Chicken

Carefully fish out the chicken pieces (they’ll be hot and tender, so handle with tongs or a slotted spoon) and set them on a plate. Don’t worry about picking out stray bits for now, just get the big pieces out so you can deal with bones and skin in a moment.

Step 5: Cook the Rice

With the chicken out, stir the uncooked rice straight into the pot. Put the lid back on and let it simmer for about 10 minutes, or until the grains are plump, tender, and on the verge of dreamy softness. Don’t peek—let the rice work its magic without disturbance!

Step 6: Shred and Return the Chicken

While the rice cooks, use two forks to shred the chicken meat, tossing out any bones and skin. Return the shredded chicken to the pot, sliding it back into that flavorful bath so every piece soaks up the broth. Give it all a good stir and take in the glorious aromas.

Step 7: Season and Serve

Taste, adjust salt and pepper as needed, and don’t hesitate to add extra broth or water if you prefer a soupier bowl. Ladle Chicken and Rice Soup into warm bowls and get ready to savor pure comfort!

How to Serve Chicken and Rice Soup

Chicken and Rice Soup Recipe - Recipe Image

Garnishes

There’s no need to overcomplicate things here—a shower of freshly chopped parsley brings a much-needed green freshness to every bowl. If you crave a little indulgence, a sprinkle of parmesan cheese or even a hint of lemon zest will take the soup to the next level. Black pepper fans, don’t forget that finishing grind before serving!

Side Dishes

Chicken and Rice Soup is hearty enough to shine on its own, but a side of warm, crusty bread or pillowy dinner rolls never goes amiss. For a lighter touch, pair it with a simple green salad dressed in olive oil and lemon, which makes for a perfect counterpoint to the comfort and warmth of the soup.

Creative Ways to Present

Try serving Chicken and Rice Soup in big, cozy mugs for a casual dinner, or ladle it into hollowed-out bread bowls if you want to go all out with presentation. For parties, serve mini portions in teacups or small jars for an adorable appetizer that feels both playful and inviting!

Make Ahead and Storage

Storing Leftovers

Chicken and Rice Soup keeps beautifully in the fridge. Store leftovers in an airtight container, and you’ll be set for quick lunches or cozy weekday dinners. The rice may absorb some of the liquid as it sits, so don’t worry if it thickens up a bit—that’s all part of the soup’s charm!

Freezing

Yes, you absolutely can freeze Chicken and Rice Soup! Portion it into freezer-safe containers, leaving a little space for expansion. Just know that the rice will soften more upon thawing, but the flavors remain rich and satisfying. For best results, try freezing before adding the rice—then add fresh-cooked rice when reheating for a just-made texture.

Reheating

To reheat, gently warm the soup on the stovetop over low heat, adding a splash of broth or water if it’s too thick. Microwave reheating also works; just stir halfway through to ensure it heats evenly. Garnish with fresh parsley or a hint of parmesan and it’s just as comforting as day one.

FAQs

Can I use rotisserie chicken instead?

Absolutely! If you’re short on time, pre-cooked rotisserie chicken is a delicious shortcut. Simply shred it and add it to the soup after cooking the rice—no need to simmer for as long, but you’ll still get loads of flavor.

What’s the best type of rice for Chicken and Rice Soup?

Basmati is a favorite for its light, fluffy texture, but you can use long-grain white rice, jasmine rice, or even brown rice (just extend the cook time for brown). Avoid quick-cooking or parboiled rice, as it can become mushy.

How do I prevent the rice from soaking up all the broth?

If you’re making Chicken and Rice Soup ahead, you can cook the rice separately and add individual portions to each bowl when serving. That way, the rice stays toothsome and the broth remains plentiful.

Can I make this soup in a slow cooker?

Definitely! Sauté the onion, celery, and carrots as instructed, then add everything except the rice to your slow cooker. Cook on low for 4–6 hours. Add the rice for the last 30 minutes, shred the chicken, and continue with the recipe as usual.

Is there a way to make it gluten-free or dairy-free?

The recipe is naturally gluten-free and dairy-free, making it a wonderful option for most diets. Just double-check your broth for hidden gluten or dairy ingredients to be sure.

Final Thoughts

If you’re in need of a warm, soul-satisfying meal, there’s truly nothing like homemade Chicken and Rice Soup. With a handful of wholesome ingredients and an aroma that fills your home with comfort, it’s guaranteed to win over everyone who tries it. Grab your biggest pot and give it a go—it just might become your family’s new favorite!