If you’re yearning for a bowl of warmth and comfort, Chicken Rice Soup is the answer—a timeless favorite that brings together tender chicken, aromatic vegetables, and fluffy rice in a savory broth. This is the kind of meal that feels like a cozy hug, perfect for chilly nights or anytime you want something nourishing and satisfying. Whether you’re new to homemade soups or a seasoned kitchen pro, this recipe will quickly earn a spot in your regular rotation.

Ingredients You’ll Need

The beauty of Chicken Rice Soup is how straightforward the ingredients are—each one plays a crucial role in building layers of flavor and texture. With just a handful of pantry staples and a few fresh items, you’ll be surprised how much depth and heartiness you can achieve.

Olive oil: Adds a subtle richness and helps soften the vegetables as your flavor base.
Onion (chopped): Provides a gentle sweetness and savory foundation for the broth.
Carrots (sliced): Bring color, natural sweetness, and a soft bite to the soup.
Celery stalks (sliced): Offer an earthy crunch and classic soup aroma.
Garlic (minced): Infuses the broth with a warm, aromatic kick.
Chicken broth: Forms the flavorful, comforting base of your soup—use low-sodium for more control.
Cooked shredded chicken: Delivers protein and hearty texture; rotisserie chicken is a perfect shortcut.
Long grain white rice (uncooked): Cooks up fluffy and tender, making each spoonful satisfying.
Dried thyme: Adds earthy, herby notes that pair beautifully with chicken.
Dried parsley: Offers a hint of freshness to brighten up the flavors.
Salt and black pepper: Essential seasonings to balance and enhance every ingredient.
Juice of 1/2 lemon (optional): A splash of lemon at the end lifts and brightens the entire pot.
Chopped fresh parsley for garnish: Sprinkled on top, it adds color and a burst of fresh flavor.

How to Make Chicken Rice Soup

Step 1: Sauté the Vegetables

Start by heating your olive oil in a large pot over medium heat. Add the chopped onion, sliced carrots, and celery, then stir them around as they soften and mingle. After about five to six minutes, your kitchen will smell amazing and the veggies will be tender and glistening. Stir in the minced garlic and let it cook for just 30 seconds, releasing its wonderful aroma without burning.

Step 2: Build the Broth and Cook the Rice

Add the chicken broth, uncooked long grain white rice, dried thyme, dried parsley, salt, and black pepper to the pot. Give it a good stir, then bring everything to a boil. Once boiling, reduce the heat to low, cover the pot, and let it gently simmer for 15 to 18 minutes. This is where the rice softens, the flavors meld, and the soup becomes beautifully aromatic.

Step 3: Add the Chicken and Finish

Once the rice is perfectly tender, stir in the cooked shredded chicken. Let the soup simmer for another five minutes to warm the chicken through and allow all the flavors to come together. If you’re using lemon juice, squeeze it in now for a fresh, bright finish. Taste and adjust the seasoning with a little more salt or pepper if you like.

Step 4: Garnish and Serve

When you’re ready to serve, ladle the hot Chicken Rice Soup into bowls and top each with a generous sprinkle of chopped fresh parsley. Every spoonful is pure comfort—simple, nourishing, and deeply satisfying.

How to Serve Chicken Rice Soup

Garnishes

Fresh parsley is the classic finishing touch for Chicken Rice Soup, adding just the right pop of color and freshness. If you’re feeling adventurous, try a squeeze of extra lemon, a sprinkle of cracked black pepper, or even a pinch of grated Parmesan for a cozy Italian twist.

Side Dishes

A warm loaf of crusty bread or a batch of homemade biscuits pairs perfectly with Chicken Rice Soup, soaking up every last drop of that delicious broth. For a lighter option, serve alongside a crisp green salad dressed with a simple vinaigrette—the contrast is delightful.

Creative Ways to Present

For a fun family dinner, serve the soup in mugs for easy sipping, or ladle it into hollowed-out bread bowls for an extra-special touch. If you’re entertaining, set up a soup bar with bowls of toppings like fresh herbs, shredded cheese, or chopped scallions so everyone can customize their bowl.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Chicken Rice Soup, simply transfer it to an airtight container and refrigerate. It will keep well for up to three to four days, making it perfect for meal prep or next-day lunches. The flavors deepen overnight, making each bowl even more delicious.

Freezing

Chicken Rice Soup can be frozen, but keep in mind that rice tends to absorb liquid and soften further when stored. To prevent overly mushy rice, you can freeze the soup before adding the rice or cook the rice separately and add it when reheating. Freeze in individual portions for easy thawing and quick meals.

Reheating

To reheat, warm the soup gently over medium heat on the stovetop, adding a splash of extra broth or water if it’s become too thick. Alternatively, microwave in short intervals, stirring in between, until piping hot. If you’ve frozen the soup, thaw it overnight in the fridge before reheating for best texture.

FAQs

Can I use brown rice instead of white rice?

Absolutely! Brown rice adds a nutty flavor and extra fiber. Just keep in mind that it takes longer to cook, so increase the simmer time to about 35 to 40 minutes, or until the rice is tender.

What’s the best chicken to use for Chicken Rice Soup?

Shredded rotisserie chicken is a fantastic shortcut, but any cooked chicken (breasts or thighs) works well. For extra flavor, you can even poach chicken in the broth, then shred it and return it to the soup.

How can I make this soup gluten-free?

Good news: Chicken Rice Soup is naturally gluten-free as long as your chicken broth doesn’t contain any hidden gluten. Always double-check your labels, especially if you’re cooking for someone with celiac disease.

Can I add other vegetables?

Definitely! This soup is wonderfully versatile. Feel free to toss in peas, corn, spinach, or diced zucchini for extra color and nutrition. Just add quick-cooking veggies toward the end so they stay vibrant.

How do I keep the rice from getting mushy?

If you plan to store or freeze the soup, consider cooking the rice separately and adding it to each bowl as you serve. This helps the rice maintain its texture and prevents it from soaking up all the broth.

Final Thoughts

There’s something magical about a pot of homemade Chicken Rice Soup bubbling away on the stove—it’s pure comfort in every spoonful. I hope you give this recipe a try and enjoy it as much as I do. Whether you’re feeling under the weather or just need a little cozy pick-me-up, this soup never disappoints!

Chicken Rice Soup Recipe

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4.7 from 25 reviews

Author: admin
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This comforting Chicken Rice Soup is a wholesome, hearty meal perfect for chilly days or when you need a nourishing bowl. Featuring tender shredded chicken, nutritious vegetables, and fragrant herbs simmered with rice in a flavorful chicken broth, it’s an easy stovetop recipe that’s both satisfying and gluten-free.

Ingredients

Scale

Vegetables

1 small onion, chopped
2 carrots, sliced
2 celery stalks, sliced
2 cloves garlic, minced

Soup Base

1 tablespoon olive oil
6 cups chicken broth
3/4 cup long grain white rice, uncooked

Protein & Seasoning

1 cup cooked shredded chicken
1 teaspoon dried thyme
1/2 teaspoon dried parsley
Salt and black pepper to taste
Juice of 1/2 lemon (optional)
Chopped fresh parsley for garnish

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Instructions

Sauté Vegetables: Heat the olive oil in a large pot over medium heat. Add the chopped onion, sliced carrots, and sliced celery. Sauté for 5 to 6 minutes until the vegetables are softened and aromatic. Stir in the minced garlic and cook for an additional 30 seconds to release its flavor.
Add Broth and Rice: Pour in the chicken broth and add the uncooked long grain white rice. Sprinkle in the dried thyme, dried parsley, salt, and black pepper. Bring the mixture to a boil over medium-high heat.
Simmer Soup: Once boiling, reduce the heat to low, cover the pot, and let the soup simmer gently for 15 to 18 minutes, or until the rice is tender and cooked through.
Incorporate Chicken: Stir in the cooked shredded chicken and allow the soup to simmer for another 5 minutes to heat the chicken thoroughly.
Finish and Serve: If using, add the juice of half a lemon to brighten the flavors. Taste and adjust seasoning as needed with salt and pepper. Serve the soup hot, garnished with chopped fresh parsley for a fresh, vibrant finish.

Notes

To save time, use a rotisserie chicken and pre-cooked rice.
Substitute white rice with brown rice, but increase the simmer time accordingly to ensure the rice cooks thoroughly.
The lemon juice adds brightness but can be omitted if preferred.
This soup is gluten-free, but always check broth labels to ensure no gluten-containing additives.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: American