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Chicken and Rice Soup

A hearty and comforting chicken and rice soup that’s perfect for any occasion. Packed with tender chicken, perfectly cooked rice, and flavorful vegetables, this classic recipe is simple to prepare and full of wholesome ingredients. Whether you’re feeling under the weather or need a quick weeknight meal, this soup is guaranteed to satisfy.

  • Total Time: 50 minutes
  • Yield: 6 servings 1x

Ingredients

Scale

Main Ingredients:

  • 1 lb (450g) boneless, skinless chicken breasts or thighs
  • 1 cup (200g) uncooked long-grain rice (e.g., jasmine or basmati)
  • 8 cups (2 liters) chicken broth (homemade or store-bought)
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced

Seasoning & Herbs:

  • 1 tsp salt (adjust to taste)
  • ½ tsp black pepper
  • 1 tsp dried thyme
  • 1 bay leaf
  • 2 tbsp fresh parsley, chopped (for garnish)

Optional Add-ins:

  • ½ cup (120ml) heavy cream (for a creamy version)
  • 1 tsp lemon juice (for added brightness)

Instructions

  • Prepare the Ingredients:
    • Dice the carrots, celery, and onion.
    • Mince the garlic and chop parsley if using fresh herbs.
    • Rinse the rice under cold water to remove excess starch.
  • Cook the Vegetables:
    • Heat 1 tbsp olive oil or butter in a large pot over medium heat.
    • Add the onion, carrots, and celery. Sauté for 4-5 minutes until the vegetables are softened.
    • Stir in the minced garlic and cook for 1 minute until fragrant.
  • Add the Broth and Seasonings:
    • Pour in the chicken broth and bring it to a gentle simmer.
    • Stir in the dried thyme, bay leaf, salt, and pepper.
  • Cook the Chicken:
    • Add the chicken breasts or thighs to the pot.
    • Cover and simmer for 20 minutes, or until the chicken is cooked through and tender.
  • Shred the Chicken:
    • Remove the cooked chicken from the pot and shred it using two forks.
    • Return the shredded chicken to the pot.
  • Cook the Rice:
    • Stir in the rinsed rice and continue simmering for 15-20 minutes, or until the rice is tender. Stir occasionally to prevent sticking.
  • Adjust Seasoning:
    • Taste the soup and adjust salt, pepper, or add a splash of lemon juice for brightness.
  • Optional Creamy Version:
    • Stir in heavy cream during the last 5 minutes of cooking for a rich, creamy soup.
  • Serve and Garnish:
    • Ladle the soup into bowls, garnish with fresh parsley, and serve hot.

Notes

  • Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently to prevent overcooking the rice.
  • Freezing: Freeze the soup (without rice) for up to 3 months. Add freshly cooked rice when reheating for the best texture.
  • Rice Alternatives: Brown rice or wild rice can be used but will require longer cooking times.
  • Vegetarian Option: Swap chicken for chickpeas and use vegetable broth.
  • Author: Chef Crenn
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Soup
  • Method: Simmering
  • Cuisine: American
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 bowl (approximately 2 cups)
  • Calories: 320
  • Sugar: 4g
  • Sodium: 550mg
  • Fat: 6g
  • Saturated Fat: 2g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 34g
  • Fiber: 2g
  • Protein: 28g
  • Cholesterol: 65mg

Keywords: Chicken and Rice Soup, Comfort Food, Easy Chicken Soup, Healthy Soup, Gluten-Free Soup, Hearty Soup Recipe