This easy Chicken and Rice Soup is comfort in a bowl. Tender chicken, fluffy rice, and vegetables simmer in rich broth for a soothing meal that’s perfect when you’re feeling under the weather.
This simple dish is part of my collection of one-pot chicken and rice recipes that keep dinner easy and comforting.
Chicken and Rice Soup Ingredients
Here’s what you need for this healing, comforting soup.
- Olive oil
- Onion, finely chopped
- Celery, chopped into 1/2-inch pieces
- Carrots, peeled and chopped into 1/2-inch pieces
- Garlic, minced
- Bone-in chicken thighs, skin removed (or use cooked chicken)
- Low-sodium chicken broth
- Water
- Rice (white, brown, or wild rice blend)
- Fresh parsley, finely chopped
- Salt and pepper
Full recipe quantities listed in the recipe card at the bottom of the article.
Variations and Substitutions
Make this soup work for your pantry and preferences.
- Rotisserie chicken shortcut: Skip the chicken thighs and add 2 cups shredded rotisserie chicken at the end. This cuts cooking time significantly.
- Rice varieties: White rice cooks in 20 minutes. Brown rice needs 45 minutes. Wild rice blend adds nutty flavor and takes about 40 minutes.
- Herb swap: Fresh dill or cilantro work beautifully in place of parsley. Add at the end for maximum freshness.
- Beans and vegetables: Add a can of white beans, frozen peas, corn, or green beans in the last 5 minutes. Spinach or kale can go in right before serving.
- Gluten-free: This recipe is naturally gluten-free. Just check your broth label to be sure.
- Low-sodium option: Use no-salt-added broth and season to taste at the end. This gives you full control over sodium levels.
Craving comfort? Try my Lemon Chicken Orzo Soup, Crockpot Chicken Noodle Soup, and Chicken and Dumpling Soup, too!
Grab These Tools
You just need basic soup-making equipment for this recipe.
- Large stockpot or Dutch oven: At least 5-6 quarts to hold all the broth and ingredients comfortably.
- Sharp knife and cutting board: For chopping vegetables and shredding chicken.
- Slotted spoon: For removing chicken without losing broth.
- Two forks: For shredding the cooked chicken easily.
- Measuring cups and spoons: For accurate ingredient amounts.
How to Make Chicken and Rice Soup: An Easy Guide
This soup comes together in one pot. You build flavor with vegetables, simmer the chicken, then add rice and fresh herbs. (Try my favorite homemade chicken noodle soup recipe, too!)
Start with the Vegetables
Heat olive oil in your large stockpot over medium heat. Add the chopped onion, celery, and carrots. Cook until the onion turns soft and translucent, about 5 minutes.
Stir in the minced garlic and cook 1 minute more. The garlic should smell fragrant but not burn.
Add the Chicken and Broth
Place the chicken thighs right into the pot with the vegetables. Pour in the chicken broth and 2 cups of water. Bring everything to a boil, then reduce to a gentle simmer.
You have two timing options here. For the quick method, add the rice now and simmer 30 minutes (45 for brown rice). For richer broth, simmer the chicken alone for 30 minutes first, then add rice and cook 30-45 minutes more.
The longer method extracts more flavor from the bones. I use it when I have time.
Shred the Chicken
Use a slotted spoon to remove the chicken to a cutting board. Let them cool until you can handle them safely. Use two forks to shred the meat into bite-sized pieces.
Discard the bones and any cartilage. The meat should pull apart easily when fully cooked.
Finish with Parsley
Stir the shredded chicken back into the soup. Add the finely chopped fresh parsley. It brightens the flavor and adds nutrition.
Season to taste with salt and pepper. Start with 1 tsp salt and adjust from there.
5 Common Mistakes When Making Chicken and Rice Soup
Here are the most frequent mix-ups to avoid when making chicken and rice soup:
- Adding rice too early: If you add rice before the chicken is tender, you risk mushy rice. Wait until the chicken has simmered at least 20 minutes before adding rice.
- Using instant rice: Instant rice breaks down in long simmering. Stick with regular white, brown, or wild rice for the best texture.
- Skipping the vegetable base: Starting with onions, celery, and carrots builds essential flavor. Don’t skip this step even when you’re in a hurry.
- Boiling instead of simmering: A hard boil makes the broth cloudy and can toughen the chicken. Keep it at a gentle simmer with small bubbles.
- Not tasting before serving: Broth needs seasoning. Always taste and adjust salt and pepper at the end.
Make Ahead and Storage
This soup is perfect for meal prep and freezes beautifully.
Storing Leftovers
- Refrigerate: Store in an airtight container for up to 5 days. The rice will absorb liquid as it sits.
- Add liquid when reheating: Stir in extra broth or water to thin it back out. Start with 1/4 cup at a time.
- Keep rice separate: For best texture, store cooked rice separately and add to bowls when serving. This prevents mushy rice.
Freezing
- Freeze without rice: Rice doesn’t freeze well in soup. Freeze the broth, chicken, and vegetables together. Cook fresh rice when you reheat.
- Portion it out: Divide into single-serving containers for easy grab-and-go lunches. Freeze up to 3 months.
- Label and date: Write the contents and date on each container so you use oldest batches first.
Reheating Chicken and Rice Soup
- Stovetop method: Heat over medium-low, stirring occasionally. Add broth as needed to reach desired consistency.
- Microwave method: Heat in 2-minute intervals, stirring between, until hot throughout. Cover loosely to prevent splatters.
- From frozen: Thaw overnight in the fridge first. Or heat directly from frozen on the stovetop over low heat, stirring often.
How to Serve This Chicken and Rice Soup Recipe
This soup is a complete meal in a bowl. I love it with crusty bread for dipping. A simple side salad adds freshness. When you’re feeling under the weather, serve it on its own with plenty of napkins.
Toppings and Add-Ins
- Fresh lemon wedges for squeezing
- Extra fresh parsley or dill
- Grated Parmesan cheese
- Hot sauce or red pepper flakes
- Oyster crackers or croutons
- A drizzle of good olive oil
Side Dishes for Chicken and Rice Soup
- Crusty bread or dinner rolls
- Simple green salad with homemade Italian dressing
- Grilled cheese sandwich
- Saltine crackers
How to Make the Best Chicken and Rice Soup: Final Notes + Secrets
Here are my top tips for perfect chicken and rice soup every time.
- Bone-in chicken matters: Cooking chicken on the bone creates richer broth. The bones release gelatin and minerals that boost flavor and nutrition.
- Remove the skin: Chicken skin makes soup greasy. Pull it off before adding the thighs to the pot for cleaner broth.
- Fresh parsley is worth it: Dried herbs work in long-cooking dishes, but fresh parsley added at the end brightens everything.
- Don’t rush the simmer: Low and slow extracts maximum flavor from the chicken and vegetables. High heat makes cloudy, less flavorful broth.
- Skim if needed: Some foam may rise to the surface while simmering. Skim it off with a spoon for clearer broth.
- Rice absorbs liquid: If making ahead, expect the rice to swell. Keep extra broth on hand to thin it when reheating.
Chicken and Rice Soup
Ingredients
- 2 tbsp olive oil
- 1 large onion finely chopped
- 2 stalks celery halved lengthwise and chopped crosswise in 1/2-inch pieces
- 2 carrots peeled, halved lengthwise and chopped crosswise in 1/2-inch pieces
- 4 cloves garlic minced
- 4 bone-in chicken thighs skin removed (or 2 cups shredded cooked chicken or turkey)
- 8 cups chicken broth
- 1 cup rice white, brown, or wild rice blend
- ¼ cup chopped fresh parsley (or 4 tsp dried parsley)
- Kosher salt and pepper to taste
Instructions
- Heat oil in a large stockpot over medium heat. Add onion, celery and carrots, plus 1 tsp kosher salt. Cook until onion is soft, about 5 minutes. Add garlic and cook 1 minute more.
- Add chicken thighs and broth, plus 1 tsp more kosher salt and 1/2 tsp black pepper. Bring to a boil then reduce to a simmer. For the quick method, add rice now and cook until rice is tender and chicken is cooked through, at least 30 minutes (45 if you use brown rice). For the longer cooking method and richer broth, simmer the chicken thighs on their own for 30 minutes, then add the rice and cook until tender, 30 to 45 minutes more.For either method, cook uncovered to concentrate flavors unless the soup is boiling down more than you like.
- Remove chicken using a slotted spoon and transfer to a cutting board. When cool enough to handle, use two forks to shred it into bite-sized pieces. Discard bones.
- Stir shredded chicken back into soup, along with chopped parsley. Season to taste with more salt and pepper.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
An easy and delicious soup recipe.