Chicken and Rice Soup Recipe
Get ready to enjoy a comforting chicken and rice soup for a perfect weeknight meal that comes together in a jiff. Tender chicken, healthy vegetables, and soft rice that soaks up all the flavor from the chicken broth are the ideal combination. Savory, brothy goodness guaranteed to warm your soul and fill your belly.
Being a responsible adult also means putting on your big girl pants even when you’re sick. But I remember how comforting soup was every time we kids felt under the weather. Just one bowlful took all the ouchies away.
Now that I’m all grown up with a kid of my own, this meaty, juicy chicken with tender vegetables and rice, all swimming in an intensely flavored chicken broth, still makes my day better. And when the love of my life needs chicken soup for the soul, this recipe is definitely on the menu.
Why Chicken Soup Is Comfort Food
Nearly every country has a chicken and rice soup recipe. Why? Because it’s super easy, healing, comforting, and delicious. With a handful of pantry staples, you can turn chicken into a steaming hot comfort food that makes even the worst day 100 times better.
It’s hot, salty, hydrating, and aromatic. Just holding a bowl in your hands on a chilly day is enough to make anyone feel better. Plus, it’s easy on the stomach for someone recuperating from an illness, and it brings back beautiful childhood memories. What’s not to love?
How to Make Chicken and Rice Soup
- Season the chicken, sear it, add the aromatics, and sauté.
- Add the broth and rice, and simmer until done. Adjust seasonings to taste and enjoy.
Tips and Tricks
- Chopping veggies ahead is an incredible time-saver. I clean, chop, and store them in the fridge for meal prep.
- For a low-carb keto version, leave the rice out and load up on more veggies.
Make-Ahead and Storage Instructions
Prepping the ingredients ahead, then dumping them in the pot to simmer until tender is a great shortcut.
You can also make a big batch a day or two in advance and refrigerate it until you’re ready to serve. And if you leave the rice out, it freezes wonderfully. Then add cooked rice before heating and serving.
Leftovers last in the fridge for 4-5 days. FYI, you can freeze the soup, but the rice will get mushy. For a freezer-friendly soup, cook it without the rice so that doesn’t happen. Then add fresh cooked rice when heating it up.
What to Serve With Chicken and Rice Soup
This one-bowl meal is super satisfying with homemade garlic bread and a Caesar or tossed salad. Roasted vegetables are also a great pairing. Yes, a package of saltines or oyster crackers is almost a must.
More Incredible Homemade Soup Recipes to Try
Watch How to Make It
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This blog post was originally published in September 2019 and has been updated with additional tips, new photos, and a video.
Chicken and Rice Soup
Ingredients
- 1 pound (450g) skinless, boneless chicken thighs, chopped into bite-sized chunks
- salt and freshly ground black pepper to taste (¾-1 teaspoon each per pound is average)
- 2 tablespoons (28ml) neutral-flavored cooking oil
- 1 medium onion, diced (about 1 cup)
- 1 tablespoon (8g) minced garlic
- 1 stalk celery, cut into ½-inch slices (about ¾ cup)
- 2 teaspoons (2g) fresh thyme (or 1 teaspoon dried thyme)
- 1-2 teaspoons (2-4g) chicken bouillon powder (optional)
- 1 teaspoon (2g) Italian seasoning
- 2 teaspoons (4g) Creole seasoning
- 1 bay leaf
- 7-8 (1.5-2l) chicken stock or water (adjust to desired soup consistency)
- 1 cup (185g) uncooked long grain white rice
- 2 medium carrots, chopped (about 1½ cups)
- 1 tablespoon (4g) chopped parsley for garnishing
Instructions
- Place chicken chunks in a large bowl and season with salt and black pepper.
- Heat oil in a large pot over medium heat. Then brown the chicken for a few minutes, or until lightly seared.
- Next, add chopped onion, garlic, celery, thyme, bouillon powder, Creole seasoning, Italian seasoning, and the bay leaf.
- Cook and stir for 5-6 minutes until the vegetables are softened but not browned.
- Pour in the chicken broth or water and bring to a boil. Add the rice and carrots and simmer on medium-low heat until the rice is tender, about 20 minutes. Adjust the seasonings to taste with salt and pepper.
- Garnish with parsley and serve hot.
Tips & Notes:
- You can pull this meal together fast with a rotisserie chicken, 3 cups of cooked rice, and a package of frozen vegetables. Add the broth and seasonings, simmer, and enjoy.
- Feel free to use whatever rice you have: long grain, medium, short grain, jasmine, or basmati all work well with this soup.
- Please keep in mind that nutritional information is a rough estimate and can vary significantly based on the products used.
Can brown rice be substituted for white rice.
Of course, but you may want to increase the liquid, and definitely increase the cooking time by at least 30 minutes (unless using parboiled brown rice). Please let me know how it goes:)
This was delicious and incredibly. Don’t underestimate the power of chicken thighs and creole seasoning! If you want a shorter cook time, use a short grain rice.
Thank you for trying this recipe and sharing your trick. Happy cooking!
Great recipe . Just tried it today. I dont have creole or Italian seasoning so I mix up the spices I have and it works great thanks so much for this xx
Awesome!!! I love it when people make it their own.
Looks like a great recipe. Waiting to try it when I get back to UK.
Thanks for the recipe.
Thank you. Please do let me know how it turned out. Enjoy and safe travels!
Hi Imma,
Can I use something else beside bouillon powder?
thank you
Hi Ching,
You can leave it out , add about 1 teaspoon more salt free creole seasoning . Or leave it out completely.
Thank you
Made this tonight. I work at a school and we just started back- so I’m already sick.
Sorry to hear that, Stephie. I hope you get well soon!
Just wonderful soup, so full of flavor and packed with nutrition. My wife and friends truly enjoyed it.
So happy here that you guys love it! Thanks for sharing your feedback. =)
Thank you for the recipe
You’re welcome. Looking forward for you to try it. =)