Chicken and Rice Soup: A Warm, Comforting Classic

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There’s something magical about a bowl of Chicken and Rice Soup on a cold day or when you’re feeling under the weather. It’s not just food; it’s comfort in a bowl. Whether you’re cooking for your family, nursing a cold, or simply craving something wholesome and hearty, this timeless recipe delivers on all fronts. The combination of tender chicken, hearty rice, and flavorful broth makes it a meal you’ll want to cook again and again.

Let’s dive into how you can create the perfect Chicken and Rice Soup from scratch, with step-by-step instructions, helpful tips, and plenty of customization options.

Why You’ll Love This Recipe

Chicken and Rice Soup isn’t just delicious—it’s nourishing, easy to make, and incredibly versatile. Here’s why you’ll want to keep this recipe in your meal rotation:


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  • Warm and comforting: Perfect for chilly evenings or when you need a little pick-me-up.
  • Nutritious and filling: Packed with protein, vegetables, and grains, it’s a complete meal in one pot.
  • Beginner-friendly: You don’t need to be an expert chef to make this dish.
  • Customizable: Add your favorite herbs, spices, or vegetables to make it your own.

This soup is like a warm hug for your soul, and the best part is, you can whip it up with pantry staples and fresh ingredients you already have.

Ingredients for Chicken and Rice Soup

To create this comforting dish, you’ll need the following ingredients. Each one plays an important role in building the flavors and textures of the soup.

IngredientQuantity
Olive oil1 tbsp
Butter1 tbsp
Garlic (minced)2 cloves
Onion (chopped)1
Carrots (halved, sliced)3
Celery ribs (sliced)3
Vegeta stock powder3 tsp (or 2 bouillon cubes)
Dried parsley1/2 tsp
Dried thyme (optional)1/2 tsp
Black pepper (ground)1/4 tsp
Chicken broth (low sodium)4 cups (1 liter)
Water4 cups (1 liter)
Chicken thighs (bone-in, skinless)600g (1.2 lb)
Long grain white rice (uncooked)1 cup (180g)
SaltTo taste
Fresh parsley (chopped)1 tbsp (optional)

Step-by-Step Directions

Making Chicken and Rice Soup is easy and straightforward. Here’s how to create this comforting dish in just a few simple steps.

1. Sauté the Aromatics

  • Heat olive oil and butter in a large pot over medium-high heat.
  • Add the onion and garlic, and cook for about 5 minutes until the onion becomes translucent and fragrant.

2. Add the Vegetables

  • Toss in the carrots and celery, stirring for about a minute to combine the flavors.

3. Add the Broth and Seasonings

  • Stir in the stock powder, dried parsley, thyme (if using), and black pepper.
  • Pour in the chicken broth and water, and give it a good stir to mix everything together.

4. Simmer the Chicken

  • Add the chicken thighs to the pot. Cover it with a lid and let it simmer on medium-low heat for about 30 minutes.
  • Skim off any foam that rises to the surface for a clearer broth (optional but recommended).

5. Add the Rice

  • Remove the lid and stir in the uncooked rice. Cover the pot again and simmer for another 15 minutes until the rice is tender.

6. Shred the Chicken

  • Take the chicken thighs out of the pot and place them in a large bowl. Use two forks to shred the meat, discarding the bones.
  • Return the shredded chicken to the pot and stir to combine.

7. Taste and Adjust

  • Stir in half of the fresh parsley (if using) and taste the soup. Add salt as needed to enhance the flavors.

8. Serve and Enjoy

  • Ladle the soup into bowls, garnish with extra parsley, and serve warm. Pair it with crusty bread or crackers for a complete meal.

Nutritional Information (Per Serving)

Here’s an approximate breakdown of the nutrition per serving (based on 6 servings):

NutrientAmount
Calories320–350
Protein28g
Carbohydrates25g
Fat10g
Fiber3g
Sodium500mg

This soup is not only hearty but also a well-balanced option for a nutritious meal.

Why Chicken and Rice Soup is a Healthy Choice

1. High in Protein

Chicken thighs provide a good source of protein, essential for muscle repair and overall health.

2. Loaded with Vegetables

Carrots, celery, and onion add essential vitamins, minerals, and fiber to the soup.

3. Satisfying and Energizing

The long grain white rice provides a steady source of energy, making this soup both filling and nourishing.

4. Easy on Digestion

The mild ingredients make this soup an excellent choice when you’re feeling unwell or have a sensitive stomach.

Pro Tips for the Best Chicken and Rice Soup

  • Choose bone-in chicken thighs: They add a rich flavor to the broth that’s hard to replicate with boneless chicken.
  • Don’t overcook the rice: Add the rice toward the end to prevent it from becoming mushy.
  • Skim the foam: Removing the foam during the simmering process helps create a clearer, more visually appealing broth.
  • Experiment with herbs: Fresh thyme, bay leaves, or rosemary can elevate the flavors of the soup.

Serving Suggestions

While Chicken and Rice Soup is delicious on its own, here are some ideas to round out your meal:

Sides

  • Crusty French bread or garlic bread.
  • A simple green salad with vinaigrette.
  • Roasted vegetables for added flavor and texture.

Toppings

  • Freshly grated Parmesan cheese.
  • A drizzle of lemon juice for brightness.
  • Crushed red pepper flakes for a spicy kick.

Frequently Asked Questions

1. Can I use leftover chicken?

Yes! If you have cooked chicken on hand, shred it and add it to the soup during the final 5–10 minutes of cooking.

2. Can I make this soup gluten-free?

Absolutely. The recipe is naturally gluten-free, as long as your stock or bouillon cubes are certified gluten-free.

3. What type of rice works best?

Long grain white rice is ideal because it holds its shape well. You can also use brown rice, but it will require a longer cooking time.

4. Can I freeze this soup?

Yes, but keep in mind that the rice may absorb more liquid and become softer upon reheating. Consider freezing the soup without the rice and adding freshly cooked rice when reheating.

5. How long does it keep in the fridge?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days.

6. Can I make this soup in a slow cooker?

Yes! Sauté the aromatics first, then transfer everything except the rice to the slow cooker. Cook on low for 6–8 hours or high for 3–4 hours. Add the rice during the last hour of cooking.

Why Homemade Chicken and Rice Soup is the Best

Making this soup from scratch means you get to control every ingredient, ensuring it’s as healthy and flavorful as possible. Unlike store-bought versions, homemade soup is free from preservatives and artificial additives. Plus, the process of cooking it is a labor of love—an opportunity to slow down, nourish yourself, and share a comforting meal with those you care about.

Make Chicken and Rice Soup Tonight!

Are you ready to fill your kitchen with the irresistible aroma of Chicken and Rice Soup? With this recipe, you’ll have a hearty, flavorful, and nourishing dish on the table in no time. Gather your ingredients, grab your favorite pot, and let the magic begin!

Print

Chicken and Rice Soup: A Warm, Comforting Classic

A warm, comforting classic that’s perfect for chilly days or when you need a nourishing pick-me-up. Packed with tender chicken, hearty rice, and flavorful vegetables, this one-pot meal is easy to make and incredibly satisfying.

 

  • Author: PAUL
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 6 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Comfort Food

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 2 cloves garlic, minced
  • 1 onion, chopped
  • 3 carrots, halved and sliced
  • 3 celery ribs, sliced
  • 3 teaspoons Vegeta stock powder (or 2 bouillon cubes)
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon dried thyme (optional)
  • 1/4 teaspoon ground black pepper
  • 4 cups (1 liter) chicken broth (low sodium)
  • 4 cups (1 liter) water
  • 600g (1.2 lb) chicken thighs, bone-in and skinless
  • 1 cup (180g) long grain white rice, uncooked
  • Salt, to taste
  • 1 tablespoon fresh parsley, chopped (optional)

Instructions

  • Sauté the Aromatics:
    Heat olive oil and butter in a large pot over medium-high heat. Add onion and garlic, cooking for about 5 minutes until fragrant and translucent.
  • Add the Vegetables:
    Stir in the carrots and celery. Cook for 1–2 minutes to combine flavors.
  • Add Broth and Seasonings:
    Mix in the Vegeta stock powder, dried parsley, thyme (if using), and black pepper. Pour in the chicken broth and water, stirring well.
  • Simmer the Chicken:
    Add chicken thighs to the pot. Cover and let simmer on medium-low heat for about 30 minutes. Skim off foam for a clearer broth (optional).
  • Cook the Rice:
    Remove the lid and stir in the uncooked rice. Cover again and simmer for another 15 minutes until the rice is tender.
  • Shred the Chicken:
    Take the chicken thighs out of the pot. Use two forks to shred the meat, discarding the bones. Return the shredded chicken to the pot and stir to combine.
  • Taste and Adjust:
    Stir in half the fresh parsley (if using). Taste the soup and add salt as needed.
  • Serve:
    Ladle the soup into bowls, garnish with additional parsley, and serve warm. Pair with crusty bread or crackers for a complete meal.

Notes

  • Chicken Options: Use bone-in chicken thighs for a rich broth or substitute with boneless thighs or cooked leftover chicken.
  • Rice Tip: Add rice toward the end to prevent overcooking and mushiness.
  • Make-Ahead Option: For freezing, prepare the soup without the rice and add freshly cooked rice when reheating.
  • Herb Variations: Enhance flavors with fresh thyme, bay leaves, or rosemary.

Did you make this recipe?

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