Homemade Chicken and Rice Soup

Few things bring comfort quite like a warm bowl of homemade chicken and rice soup. This soothing classic is creamy, flavorful, and packed with tender chicken, wholesome rice, and a blend of aromatic vegetables simmered in a perfectly seasoned broth. It’s the kind of meal that wraps you up like a blanket — hearty enough for dinner yet gentle enough for when you’re under the weather.

This chicken and rice soup is not only satisfying but also very easy to make with everyday ingredients. Whether you’re cooking for your family or meal-prepping for the week, this recipe guarantees comfort and nutrition in every spoonful.

Why You’ll Love This Chicken and Rice Soup

Simple and wholesome: Made with basic kitchen staples — no complicated steps or fancy equipment.
Perfectly balanced: Tender chicken, fluffy rice, and vegetables simmered together in a savory broth.
Customizable: Works with white or brown rice, or even leftover cooked rice.
Freezer-friendly: Make a big batch and freeze for those busy or cozy nights in.
One-pot recipe: Minimal cleanup and maximum comfort.

Ingredients

Here’s what you’ll need to make this heartwarming soup:

2 tablespoons olive oil or butter
1 medium onion, finely chopped
2 carrots, sliced
2 celery stalks, chopped
3 cloves garlic, minced
1 pound boneless, skinless chicken breasts or thighs
1 cup long-grain white rice (uncooked)
8 cups chicken broth (or a mix of broth and water)
1 teaspoon salt, or to taste
1/2 teaspoon black pepper
1 teaspoon dried thyme
1 bay leaf
1 teaspoon poultry seasoning (optional but flavorful)
1/2 cup heavy cream or milk (optional for a creamy version)
2 tablespoons chopped fresh parsley for garnish

Step-by-Step Instructions

Step 1: Sauté the vegetables

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook for about 5–6 minutes, until the vegetables begin to soften and become fragrant. Stir in the garlic and cook for another minute.

Step 2: Add the chicken and seasonings

Place the chicken breasts or thighs directly into the pot. Season with salt, pepper, thyme, bay leaf, and poultry seasoning. Stir gently to coat the chicken with the aromatic vegetables.

Step 3: Pour in the broth

Add the chicken broth and bring the mixture to a gentle boil. Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 20–25 minutes, until the chicken is fully cooked and tender.

Step 4: Shred the chicken

Remove the cooked chicken from the pot and transfer it to a plate. Use two forks to shred it into bite-sized pieces, then return the chicken to the pot.

Step 5: Add the rice

Stir in the uncooked rice and continue simmering for another 15–20 minutes, or until the rice is tender. Stir occasionally to prevent the rice from sticking to the bottom of the pot.

Step 6: Optional creamy touch

For a creamier version, stir in the heavy cream or milk at the end of cooking. Simmer gently for another 2–3 minutes to blend the flavors.

Step 7: Serve warm

Remove the bay leaf, adjust seasoning if needed, and ladle the soup into bowls. Garnish with fresh parsley and serve hot.

Tips for the Best Chicken and Rice Soup

Use bone-in chicken thighs for deeper flavor — they add richness to the broth.
Don’t overcook the rice: It continues to absorb liquid, so if you’re planning leftovers, cook the rice separately and add when reheating.
Add lemon juice at the end for a bright, fresh twist.
To make it creamy without dairy, blend a cup of soup and mix it back in for a naturally thick texture.

Variations

1. Lemon Chicken and Rice Soup

Add 2 tablespoons of lemon juice and a bit of lemon zest before serving. It gives the soup a refreshing, tangy lift.

2. Vegetable Chicken and Rice Soup

Stir in frozen peas, corn, or spinach in the last 5 minutes of cooking for extra nutrition and color.

3. Spicy Chicken and Rice Soup

Add a pinch of cayenne pepper or a diced jalapeño to give it a subtle kick of heat.

4. Creamy Mushroom Chicken and Rice Soup

Add 1 cup of sliced mushrooms while sautéing the onions for a rich, earthy flavor that pairs beautifully with chicken and rice.

Storage and Freezing Instructions

To store:

Let the soup cool completely, then transfer it to airtight containers. Store in the refrigerator for up to 4 days. The rice may absorb some broth, so add a splash of water or broth when reheating.

To freeze:

Scoop the soup (without cream, if used) into freezer-safe bags or containers. Label and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop until hot.

What to Serve With Chicken and Rice Soup

This soup is perfectly hearty on its own, but if you want to round out the meal, try serving it with:

Crusty garlic bread or dinner rolls for dipping.
A crisp green salad with lemon vinaigrette.
Homemade biscuits or cornbread for a Southern touch.

Frequently Asked Questions

Can I use leftover rice?
Yes! Stir in cooked rice at the end, just before serving. This prevents it from getting mushy.

Can I make this in a slow cooker?
Absolutely. Add all the ingredients except the rice and cream, and cook on LOW for 6–7 hours. Shred the chicken, stir in cooked rice, and add cream just before serving.

Can I use rotisserie chicken?
Yes, it’s a great shortcut. Just skip the simmering step — add the shredded rotisserie chicken once the rice is nearly done.

What if the soup gets too thick?
Add a bit more broth or water to thin it out while reheating.

A Bowl Full of Comfort

There’s a reason this Homemade Chicken and Rice Soup has been loved for generations. It’s simple, nourishing, and endlessly comforting — the kind of meal that feels like home. Whether you’re serving it to warm up on a chilly evening or to comfort someone under the weather, it never disappoints.

Grab a spoon, breathe in that cozy aroma, and enjoy the kind of satisfaction only a homemade soup can give.