This post may contain affiliate links. Please read my disclosure policy.
This Chicken and Rice Soup is comforting made with everything you need in a meal. Protein, carbs, and lots of veggies! It’ll leave you warm and filled up after just one bowl. It’s a simple and fast meal you’ll be happy to have in your repertoire for those busy weeknights.
There can never be too much soup in my life! Simmering all these incredible ingredients together, creating such a beautiful marriage of flavors. Not just that, but it’s my favorite way to clean out my fridge of all its odds and ends. Soup never goes unappreciated in my home.
I’m all about creating soups that leave you feeling satisfied. This recipe features everything you need in a well-rounded meal! When you have hungry mouths to feed but you’re crunched for time, this type of recipe is my go-to. With just one pot to clean and dinner ready in under an hour, homemade is always an option.
Keep scrolling to the recipe card for the FULL ingredient amounts and instructions or click the “Jump to Recipe” button at the top of the page!
- Olive oil – You can use avocado, sunflower, safflower, or vegetable oils instead.
- Veggies – Onion, carrot, and celery.
- Garlic – Use as much or little as you like.
- Chicken breasts – Boneless or skinless. Thighs will also work.
- Bay leaves – Fresh or dried.
- Thyme – Fresh sprigs.
- Salt & pepper – Season to taste.
- Rice – Any type works. I used white long grain.
- Chicken broth – I like to use low sodium to have full control over the salt.
- Parsley – Freshly chopped, for garnish.
How to make chicken and rice soup
- Sauté: Heat the olive oil in a large dutch oven or soup pot over medium high heat. Add the onion, carrots, and celery. Cook for 5 minutes, stirring occasionally, or until the onion softens. Add the garlic and cook for another 30 seconds.
- Cook the chicken: Add the chicken to the pot and cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through.
- Simmer: Add the bay leaves, thyme, salt, pepper, rice, and chicken broth to the pot. Stir everything together, bring to a boil, then reduce the heat to a simmer. Cook for 20-25 minutes covered, or until the rice is tender.
- Finish: Discard the bay leaves and thyme sprigs. Taste for seasoning and garnish with parsley.
Best rice for soup
I find that the best rice to use in soups are long grain white rice such as basmati or jasmine rice. You can also use brown rice or wild rice, but just keep in mind that they take longer to cook and may require more liquid.
What else can I use in my soup?
Maybe you like your soup even more loaded up, or maybe you have some ingredients nearing their end of life. Here are a few fillings that would taste fantastic in your soup:
- Green beans
- Broccoli/ cauliflower
- Kale/ spinach
- Chopped chilies
- Freshly grated Parmesan to serve
How to serve chicken and rice soup
I always like to have some mix-ins for my soup. There will always be sour cream and hot sauce to mix into our soups on the table! If you’re serving this as a main and want a bit more sustenance on the table, give these recipes a try:
- Soft Buttermilk Dinner Rolls
- Artisan Bread
- No Knead Skillet Bread
- Irish Soda Bread
- Tabbouleh Salad
- Greek Salad
- Chopped Salad
- Avocado Tomato Salad
How to store leftovers
Make sure your soup has cooled down to room temperature before storing it. You can leave it right in the pot with the lid, or transfer it to an airtight container. Leftovers will last 3-4 days in the fridge.
To reheat, microwave your soup for 30 seconds at a time until heated through. You can also reheat in a pot on the stovetop over medium heat. If you’ve found that the rice has absorbed too much of the liquid and the soup consistency is too thick, add some more chicken broth or water.
How to freeze chicken rice soup
Whether you have leftovers or you’d like to have some dinners made in advance, this recipe is a great option. You can freeze this soup right in the pot you made it in, or transfer it to an airtight container. Make sure your soup has cooled down fully before putting it in the freezer.
If you’re making a batch ahead of time, I suggest leaving the rice out until you reheat and cook it fresh in the soup. This way the texture of the rice won’t be compromised and fall apart after reheating.
Reheat your soup either in the microwave, stirring often, or straight into a pot on the stovetop.
Looking for more comforting soup recipes?
- Lentil Soup
- Minestrone Soup
- Chicken Potato Soup
- Lemon Rice and Chicken Soup (Avgolemono)
- Italian Wedding Soup
- Instant Pot Chicken Noodle Soup
- One Pot Turkey Wild Rice Soup
- Stuffed Pepper Soup
Looking for more recipes? Follow on…
Chicken And Rice Soup
- 2 tbsp olive oil
- 1 large onion chopped
- 3 medium carrots chopped
- 2 stalks celery chopped
- 3 cloves garlic minced
- 1 lb chicken breasts boneless and skinless, cut into cubes
- 2 bay leaves
- 4 sprigs fresh thyme
- 1 tsp salt or to taste
- 1/2 tsp pepper or to taste
- 1 tbsp vegeta optional
- 1 cup rice long grain
- 8 cups chicken broth low sodium
- 1 tbsp parsley for garnish
- Heat the olive oil in a large Dutch oven or soup pot. Add the onion, carrots, celery and saute for 5 minutes until softened and translucent. Add the garlic and saute for another 30 seconds until aromatic.
- Add the chicken breasts cubes to the pot, stir and cook for another 5 to 7 minutes until the chicken is no longer pink and is cooked through.
- Add the bay leaves, thyme sprigs, salt, pepper, rice, chicken broth, stir everything together, bring to a boil over medium-high heat.
- Reduce the heat to medium-low and continue cooking for another 25 to 30 minutes, covered, until the rice is cooked.
- Discard the bay leaves and thyme sprigs. Taste for seasoning and adjust with salt and pepper as needed. I added a bit of vegeta which is a European seasoning that we usually add to soups for flavor, but it's totally optional. You can also use a chicken bouillon instead.
- Garnish with parsley and serve.
- Make sure your soup has cooled down to room temperature before storing it. You can leave it right in the pot with the lid, or transfer it to an airtight container. Leftovers will last 3-4 days in the fridge.
- To reheat, microwave your soup for 30 seconds at a time until heated through. You can also reheat in a pot on the stovetop over medium heat. If you’ve found that the rice has absorbed too much of the liquid and the soup consistency is too thick, add some more chicken broth.