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I love this recipe espacially served steaming hot with a little fresh parsley and
a piece of crusty bread on the side, this chicken and rice soup is simple comfort food at its best.
Tender chicken, soft carrots and celery, and fluffy rice simmer together
in a savory broth, making it just the thing for a chilly evening or a cozy family dinner.
What I especially love about this soup is how uncomplicated it is.
There’s no long list of ingredients and no need to spend hours at the stove.
Everything comes together in one pot in about 35 minutes,
and as the chicken, vegetables, and rice simmer, the broth becomes hearty and satisfying.
It’s the kind of easy soup I’d happily make whenever I’m craving something warm, nourishing, and familiar.
Why You’ll Love This Recipe
This is the sort of soup that proves you don’t need much to make a really comforting meal.
Chicken thighs give the broth plenty of flavor, while onion, celery, carrots, and garlic create a simple savory base.
The rice makes every bowl more substantial and gives the broth a little extra body as it cooks.
And then there’s the convenience. With just 10 minutes of prep and 25 minutes
of cooking, you can have a big pot on the table in about 35 minutes.
Serve it with good bread and dinner is done!
Ingredients To Make This Chicken and Rice Soup
- Olive Oil – for sautéing the onion and celery and starting the flavorful base of the soup.
- Onion – adds savory flavor and a touch of sweetness as it cooks.
- Celery – brings classic soup flavor and a little extra veggie goodness.
- Carrots – add natural sweetness, color, and heartiness. Slice them thin so they become tender quickly.
- Garlic – adds plenty of aromatic, savory flavor to the broth.
- Chicken Thighs – boneless, skinless chicken thighs stay tender and juicy as they simmer. Chicken breasts can also be used if you prefer white meat.
- Chicken Broth – forms the savory base of the soup and gives the rice plenty of flavor as it cooks.
- Italian Seasoning – an easy blend of dried herbs that adds extra depth without needing several separate seasonings.
- Long Grain White Rice – makes the soup hearty and satisfying while releasing a little starch into the broth as it cooks. Jasmine rice works especially well.
- Salt & Pepper – season to taste at the end to bring all the flavors together.
- Fresh Parsley – optional, but a little chopped parsley adds freshness and color just before serving.
Simple Step-by-Step Instructions To make this soup
Step 1
First, prep the vegetables. Chop the onion and celery small, slice the carrots thinly, and have the garlic ready to go. Keeping the vegetables on the smaller side helps them soften during the soup’s short cooking time.
Step 2
Add the olive oil, onion, and celery to a soup pot over medium-high heat and sauté for 5 minutes. Stir in the garlic and let it cook for about 30 seconds.
Step 3
Next, add the chicken thighs, carrots, chicken broth, Italian seasoning, and rice. Turn the heat to high and bring everything to a boil.
Step 4
Once the broth is bubbling, reduce the heat to a simmer. Give the pot a good stir so that none of the rice is sticking to the bottom. Let the soup simmer for 15 to 20 minutes, until the chicken is cooked through, the carrots are tender, and the rice is cooked. Keep an eye on the rice—the longer the soup cooks, the softer it will become.
Step 5
Finally, remove the chicken from the pot and shred or cut it into pieces. Return it to the soup, season with salt and pepper as needed, and stir in the fresh parsley if you’re using it. Ladle into bowls and enjoy while it’s hot.
Expert Tips
- The little details make a difference with such a simple soup. I recommend chopping the celery fairly small and slicing the carrots thinly so that they become tender without extending the cooking time.
- It’s also worth giving the soup a thorough stir as soon as you lower it to a simmer. Rice naturally settles toward the bottom of the pot, and stirring helps keep it from sticking.
- If you love very soft, comforting rice, make the recipe exactly as written. If you prefer rice with more texture—or you’re making the soup specifically for leftovers—you can cook the rice separately and add it to each bowl. The rice won’t flavor and thicken the broth in quite the same way, but it will hold its texture better in the fridge.
- For the chicken, about 1½ pounds works especially well, though anywhere from 1 to 2 pounds should be fine. If you swap the thighs for chicken breasts, adjust the cooking time as needed and make sure the chicken reaches 165°F (74°C).
What To Serve With Easy Chicken and Rice Soup
- This chicken and rice soup can absolutely stand on its own as dinner. Between the tender chicken, vegetables, and rice, there’s plenty in each bowl to make it satisfying.
- Still, I rarely turn down a good piece of bread with soup! Serve it with a thick slice of sourdough, a warm baguette, or another crusty loaf for soaking up the savory broth.
- For an extra-cozy dinner, garlic bread would be delicious alongside it. Or keep things fresh and simple with a leafy green salad. A bowl of hot chicken and rice soup, some good bread, and a crisp salad makes an easy meal I’d be happy to sit down to any night of the week.
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Recipe Variations
I love the simplicity of the original soup, but there are a few easy ways to change it up.
For a brighter bowl, finish the soup with a little fresh lemon juice. That bit of acidity is especially nice against the rich chicken broth.
You can also add fresh herbs if you have some on hand. They’re an easy way to give the finished soup a fresh, aromatic touch without changing its comforting character.
Brown rice is another option, though it takes longer to become tender and may require additional liquid. I’d cook it separately and spoon it into the bowls before adding the soup.
And if chicken thighs aren’t your preference, chicken breasts can work here too. Just keep an eye on the cooking time so they stay tender.
Storage & Reheating
This soup makes lovely leftovers, but there’s one thing to remember: the rice loves that flavorful broth just as much as you do! As the soup sits in the refrigerator, the rice will continue absorbing liquid, so the next day’s soup will naturally be thicker.
Store leftovers in an airtight container in the refrigerator. To reheat, warm the soup gently in a saucepan over low heat, stirring occasionally. If it has thickened more than you’d like, simply add a little extra chicken broth until you reach the consistency you want.
If you’re planning ahead, consider making the soup without the rice and cooking the rice separately. The soup without rice can also be frozen for up to 3 months.
Best Chicken and Rice Soup
Ingredients
- 1 tbsp olive oil
- 1 medium onion, chopped small
- 3 sticks celery, chopped small
- 3 medium carrots, peeled & sliced thin
- 3 cloves garlic, minced
- 6 uncooked chicken thighs (boneless, skinless)
- 8 cups chicken broth (two 32 oz. cartons)
- 1/2 tsp Italian seasoning
- 1 cup long grain white rice
- Salt & pepper
- 1-2 tbsp fresh parsley, chopped (optional)
Instructions
- Prep your onion, celery, and carrots.
- Add the oil, onion, and celery to a soup pot over medium-high heat. Sauté for 5 minutes.
- Stir in the garlic and cook for about 30 seconds.
- Add the chicken thighs, carrots, chicken broth, Italian seasoning, and rice to the pot. Increase the heat to high and bring the soup to a boil.
- Once boiling, reduce the heat so the soup's simmering. Give it a good stir to ensure the rice isn't sticking to the bottom.
- Continue simmering for 15-20 minutes or until the chicken is cooked through, the carrots have softened, and the rice has cooked. Keep in mind the longer you cook the soup, the mushier the rice will get.
- Take the chicken out of the pot and shred it or cut it up prior to serving. Add it back in and then season the soup with salt & pepper as needed and add in the parsley if using.
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Recipe Notes
- The rice will continue absorbing liquid while the soup sits, so leftovers may be considerably thicker. Add extra chicken broth when reheating if needed. If you expect to have plenty of leftovers, or prefer rice with a firmer texture, cook the rice separately and stir it into individual servings instead.
- About 1.5 pounds of chicken was used for these quantities. Anywhere from 1-2 pounds should work. Six thighs are convenient because they're often sold that way, but using exactly six isn't essential. Chicken breasts can also be used; adjust the cooking time as necessary and make sure the chicken reaches 165°F internally.
- Cut the celery into small pieces and slice the carrots thinly. Keeping the vegetables small helps them become tender within the relatively short cooking time.
Nutrition
Calories: 312kcal | Carbohydrates: 32g | Protein: 27g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 94mg | Sodium: 1284mg | Potassium: 621mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5230IU | Vitamin C: 4mg | Calcium: 53mg | Iron: 2mg Estimated per serving based on 6 servings. Actual values will vary depending on the chicken broth, chicken thighs, and specific brands used.Common Questions About making this recipe
1. Can I use chicken breasts instead of chicken thighs?
Yes, you can definitely use chicken breasts. Chicken thighs are a little more forgiving and stay nice and tender while simmering, but chicken breasts work great too. Just keep an eye on the cooking time and make sure the chicken reaches 165°F before shredding.
2. Do I need to cook the rice before adding it?
No, there’s no need to cook the rice first. Add the uncooked rice right to the pot with the chicken, carrots, broth, and Italian seasoning. It will cook in the broth and soak up all that delicious flavor.
3. How do I keep the rice from getting too soft?
Make sure you don’t simmer the soup much longer than needed. The longer the rice cooks, the softer it will get. If you’re planning on having lots of leftovers, I recommend cooking the rice separately and adding it to each bowl when serving.
4. Why did my chicken and rice soup get so thick?
This is totally normal! The rice will continue to soak up the broth as the soup sits, especially overnight in the refrigerator. Simply add a little more chicken broth when reheating until it reaches the consistency you like.
5. How do I know when the chicken is fully cooked?
The easiest way is to check it with a meat thermometer. The chicken should reach 165°F in the thickest part. Once it’s cooked through, remove it from the pot, shred or chop it, and then add it right back into the soup.
