Name: Chicken Rice Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 1 tablespoon olive oil or butter; 1 medium onion, diced; 2 medium carrots, sliced; 2 celery stalks, chopped; 2 garlic cloves, minced; 6 cups chicken broth (low sodium preferred); 2 boneless, skinless chicken breasts or thighs; 3/4 cup long-grain white rice (uncooked); Salt and black pepper, to taste; 2 tablespoons fresh parsley, chopped (optional)

I grew up eating Chicken Rice Soup whenever someone in the house was feeling under the weather—or just needed a little comfort in a bowl. It’s the kind of soup that wraps you up like a warm blanket and makes everything feel just a little bit better. The steam rising from a freshly ladled bowl, the savory aroma of chicken and vegetables, the gentle bite of tender rice—it all comes together in the most soothing way.

When I started making it myself, I quickly realized how easy it is to customize based on what you have at home. Whether you’re using leftover roasted chicken, cooking fresh thighs, or throwing in extra veggies from the fridge, Chicken Rice Soup is beautifully forgiving. And honestly, it’s not just for sick days—this recipe has become a regular in my weekly meal rotation because of how wholesome, quick, and satisfying it is.

Why You’ll Love This Chicken Rice Soup

This isn’t just your average chicken soup. The addition of rice gives it a heartiness that keeps you full and warm for hours. It’s easy to make in one pot, which means fewer dishes and more flavor as everything simmers together. Plus, it’s a go-to meal for busy nights, lazy Sundays, or whenever you need something nourishing without a lot of fuss. From the lightly seasoned broth to the comforting texture of the rice and chicken, this soup feels like home in every bite.

What Kind of Rice Should I Use in Chicken Rice Soup?

The beauty of Chicken Rice Soup is how adaptable it is, especially when it comes to the rice. I typically go for long-grain white rice because it cooks up light and fluffy without getting too mushy. But if you’re leaning toward something with a bit more texture and chew, wild rice or brown rice also work beautifully—just be prepared for a longer cook time. If you’re short on time or looking for a shortcut, pre-cooked rice can be stirred in right before serving to save the day.

Options for Substitutions

This soup welcomes swaps without losing its comforting charm. Don’t have chicken breast? Shredded rotisserie chicken or leftover roasted chicken works just as well. No celery in the fridge? Add some diced zucchini or even frozen peas. Want to make it vegetarian? Use vegetable broth and skip the meat entirely—maybe toss in some chickpeas or tofu for a protein boost. And for a flavor twist, squeeze in a bit of lemon juice or stir in fresh herbs like dill or thyme at the end. This is the kind of recipe that meets you where you are, no stress required.

Ingredients for This Chicken Rice Soup

Chicken: The soul of this soup. I usually use boneless, skinless chicken breasts or thighs for quick cooking and easy shredding. You can also repurpose leftover chicken to save time.

Rice: Long-grain white rice is my go-to—it keeps its shape and texture without turning mushy. If you want a nuttier flavor or extra fiber, brown rice or wild rice are great alternatives.

Carrots: They add natural sweetness and color, balancing the savory notes of the broth and chicken.

Celery: A classic base ingredient that brings freshness and a subtle crunch to the soup.

Onion: Adds aromatic depth and savory richness to the overall flavor of the broth.

Garlic: A couple of cloves go a long way to infuse warmth and round out the flavor.

Chicken Broth: This is what binds everything together. A good quality broth (store-bought or homemade) makes all the difference.

Olive Oil or Butter: Used to sauté the aromatics—this step builds the foundation of flavor.

Salt & Pepper: Essential for seasoning and bringing all the ingredients to life.

Parsley (optional): A sprinkle of fresh parsley at the end brightens everything up and adds a fresh herbal note.

Step 1: Sauté the Aromatics

Start by heating a bit of olive oil or butter in a large pot over medium heat. Add the chopped onions, carrots, and celery. Cook for about 5–7 minutes, stirring occasionally, until the vegetables begin to soften and the onions look translucent. Toss in the minced garlic and cook for another minute until fragrant.

Step 2: Add the Chicken and Broth

Nestle your raw chicken breasts or thighs into the pot, then pour in the chicken broth. Make sure the chicken is fully submerged. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and let it cook for about 20 minutes, or until the chicken is fully cooked and tender.

Step 3: Shred the Chicken

Once the chicken is done, carefully remove it from the pot and set it on a plate to cool slightly. Using two forks, shred the meat into bite-sized pieces. Return the shredded chicken to the pot and stir everything together.

Step 4: Add the Rice

Pour in your rice (uncooked, if using white rice) and simmer for another 15–18 minutes, or until the rice is tender. Stir occasionally to prevent sticking, and adjust heat as needed to keep it at a gentle simmer.

Step 5: Season and Finish

Taste the soup and season with salt and pepper as needed. If you’re using fresh parsley, sprinkle some in for a pop of color and fresh flavor. If the soup has thickened too much, simply add a splash more broth or water to loosen it to your liking.

How Long to Cook the Chicken Rice Soup

The entire cooking process takes around 40 to 45 minutes from start to finish. First, the chicken simmers for about 20 minutes until tender and cooked through. Then, after shredding and returning it to the pot, the rice cooks for another 15 to 18 minutes. Don’t forget the few minutes spent sautéing the veggies at the beginning—those build the base flavor. If you’re using brown or wild rice, just factor in extra time, as they take longer to soften.

Tips for Perfect Chicken Rice Soup

Use Homemade or Low-Sodium Broth: This gives you better control over the salt and depth of flavor.
Sauté First: Don’t skip softening the onions, celery, and carrots—it enhances the soup’s overall richness.
Shred, Don’t Dice the Chicken: Shredded chicken gives the soup a more rustic, cozy texture.
Add Rice Later: Cooking the rice directly in the soup gives it a heartier flavor, but for leftovers, consider cooking it separately to prevent sogginess.
Stir Occasionally: Especially when the rice is cooking, to avoid sticking at the bottom.
Fresh Herbs at the End: A little parsley or a squeeze of lemon juice added right before serving brightens up the entire bowl.
Adjust Consistency: Add more broth if the soup gets too thick—especially if it sits for a while.
Let It Rest: A few minutes off the heat lets the flavors mingle and settle beautifully before serving.

Watch Out for These Mistakes While Cooking

Adding the Rice Too Early: If you put the rice in at the beginning, it can overcook and turn mushy. Wait until after the chicken is shredded to add it in.
Overcooking the Chicken: Chicken breast dries out quickly if left in the pot too long. Keep an eye on it and remove as soon as it’s cooked through.
Using Too Much Salt Too Soon: Broth can reduce as it simmers, so hold off on heavy seasoning until the end to avoid an overly salty soup.
Not Sautéing the Veggies Enough: This step is where your soup starts to build flavor. Don’t rush it—let the vegetables get nice and tender.
Forgetting to Stir the Rice: As rice cooks, it can sink and stick to the bottom. A few gentle stirs will keep it evenly distributed.
Skipping the Taste Test: Always taste before serving and adjust salt, pepper, or herbs as needed.
Using Low-Quality Broth: Since broth is the backbone of this soup, using a weak one will make the whole dish bland.
Letting It Sit Too Long with Rice in It: The rice continues to absorb liquid, so if you’re not eating it right away, store the rice separately to maintain texture.

What to Serve With Chicken Rice Soup?

Crusty Bread

Perfect for dipping into the broth and soaking up every last bit of flavor.

Garlic Toast

Crispy, buttery, and garlicky—it brings a delicious punch alongside a mellow soup.

Simple Green Salad

A light salad with lemon vinaigrette balances out the warmth and heartiness of the soup.

Grilled Cheese Sandwich

Classic comfort combo—melty, cheesy, and incredibly satisfying with a hot bowl of soup.

Buttery Biscuits

Soft, flaky biscuits are a dream pairing—especially fresh out of the oven.

Pickles or Pickled Veggies

A tangy contrast to the warm and savory profile of the soup.

Roasted Veggies

Roasted Brussels sprouts, carrots, or cauliflower bring texture and depth to the meal.

Apple Slices with Peanut Butter

If you’re going light on the side, a sweet and crunchy snack like this keeps things balanced and kid-friendly.

Storage Instructions

Chicken Rice Soup stores beautifully, but there’s one little trick: the rice. If you plan to have leftovers, it’s best to store the rice separately from the broth to prevent it from soaking up all the liquid and getting mushy. Keep the soup in an airtight container in the refrigerator for up to 4 days. For longer storage, you can freeze the broth and chicken portion for up to 3 months, and just add freshly cooked rice when reheating. To reheat, warm gently on the stovetop over medium heat or microwave in short intervals, stirring between each to ensure even heating.

Estimated Nutrition

Per 1.5-cup serving (approximate values):

Calories: 290
Protein: 22g
Carbohydrates: 28g
Fat: 10g
Saturated Fat: 2g
Fiber: 2g
Sugar: 3g
Cholesterol: 55mg
Sodium: 600mg

This soup offers a balanced meal with lean protein, healthy carbs, and essential veggies—all in one cozy bowl. Great for lunch, dinner, or batch prep for the week!

Frequently Asked Questions

Can I use pre-cooked chicken for this soup?

Absolutely! Rotisserie chicken or leftover cooked chicken works great. Just shred it and add it in when you would normally return the shredded chicken to the pot.

Can I freeze Chicken Rice Soup?

Yes, but for best results, freeze the soup without the rice. Add freshly cooked rice when you reheat it to avoid a mushy texture.

What kind of rice is best for this soup?

Long-grain white rice is ideal for texture, but you can use brown rice, jasmine, or even wild rice. Just remember that cook times will vary.

How do I prevent the rice from absorbing too much broth?

Store the rice separately and combine portions just before reheating and serving.

Is this soup gluten-free?

Yes, this Chicken Rice Soup is naturally gluten-free—just double-check that your broth is certified gluten-free.

Can I make it in a slow cooker?

Definitely! Sauté the veggies first if you want more flavor, then add all ingredients (except the rice) and cook on low for 6–7 hours. Add the rice during the last 30 minutes.

How can I make this soup more flavorful?

Add a bay leaf while simmering, stir in fresh herbs like thyme or dill, or finish with a splash of lemon juice for brightness.

Can I add other vegetables?

Yes! Feel free to toss in spinach, peas, corn, zucchini, or even kale. Add leafy greens near the end so they don’t get overcooked.

Conclusion

Chicken Rice Soup is everything I love in a homemade meal—warm, nourishing, and endlessly customizable. Whether you’re soothing a cold or just need a comforting bowl of goodness, this recipe delivers every time. It’s simple enough for a weeknight, hearty enough to satisfy, and flexible enough to make your own. Once you taste that perfectly seasoned broth and spoonful of tender chicken and rice, I think you’ll see why it’s a favorite in my kitchen—and soon, maybe yours too.