Chicken and Rice Soup – Easy Comfort Food Recipe with Step-by-Step Instructions
Craving comfort in a bowl? Then you absolutely need this easy chicken and rice soup in your life. It’s the perfect solution for a quick weeknight meal, and it’s incredibly budget-friendly too!

This hearty recipe is more than just simple; it’s packed with flavor and goodness, offering a warming hug in every spoonful. It’s a fantastic way to use leftover cooked fowl, making meal prep a breeze.
Whether you’re feeling under the weather or just need a cozy supper, this chicken and rice soup will become your new go-to. You will love its simplicity!
Key Details About the Chicken and Rice Soup
This chicken and rice soup is a comforting bowl with a savory, mild taste. Here are the main recipe details:
- Cuisine: American
- Dietary categories: Can be made gluten-free
- Prep time: 15 minutes
- Cook time: 30 minutes
- Total time: 45 minutes
- Servings: 6
- Approximate calories: 300 per serving
- Difficulty: Easy (Mostly simmering)
- Taste profile: Savory, comforting, mild
Chicken and Rice Soup Ingredients
Let’s gather what you need to make a fantastic pot of chicken and rice soup. Having the right ingredients makes all the difference.
Main Ingredients:
- 1 pound boneless, skinless chicken breasts or thighs
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 8 cups chicken broth, low sodium
- 1 cup long-grain white rice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Optional Add-ins:
- Fresh parsley, chopped
- Fresh dill, chopped
- Lemon wedges, for serving
Ingredient Notes and Swaps
- Chicken: You can use leftover cooked chicken if you have some.
- Rice: Brown rice will work, but it will need a longer cook time.
- Broth: Vegetable broth is a suitable option if you want to skip chicken.
- Vegetables: Feel free to add other veggies you enjoy, such as peas or zucchini.
- Herbs: Dried herbs can substitute fresh ones, use about 1/2 teaspoon dried for every 1 tablespoon of fresh.
Equipments Required to prepare Chicken and Rice Soup
For making chicken and rice soup, you will need a few basic kitchen items. A large pot or Dutch oven works great; these hold the soup well and distribute heat evenly. A regular stockpot will do the same job just fine.
You will also need a cutting board and a sharp knife for prepping the vegetables and chicken. A good wooden spoon or spatula is helpful for stirring the soup ingredients. Measuring cups and spoons are important to follow the recipe accurately.
Finally, a ladle is great for serving the soup once it’s ready. If you don’t have a ladle, a large spoon will also do the job. There aren’t any special gadgets required for this recipe, making it easy for almost anyone to make it.
Step-by-Step Instructions for Chicken and Rice Soup
Ready to make some comfort food? This recipe walks you through creating a simple, yet satisfying chicken and rice soup. It’s perfect for a chilly day or when you just need something warm and nourishing.
- Begin by heating some oil in a large pot over medium heat. Add chopped onions and sauté for about 5 minutes, until they become soft and translucent, stirring occasionally.
- Add minced garlic and sauté for one minute more until fragrant, making sure it doesn’t burn; lower the heat if it gets too hot.
- Introduce diced carrots and celery. Cook for another 5 minutes, stirring frequently, until they begin to soften slightly.
- Add boneless, skinless chicken thighs or breasts, cut into bite-sized pieces, into the pot. Cook until the chicken is lightly browned on all sides. This process might take around 5-7 minutes.
- Pour in chicken broth, making sure the chicken is completely covered. Add a bay leaf, salt, and pepper. Bring the mixture to a boil, then reduce heat and let it simmer for 15 minutes.
- Add rice to the pot, stir it in and continue simmering for another 15-20 minutes, or until rice is tender.
- Before serving, take out the bay leaf. Taste the soup and add more salt or pepper to suit your preference.
- For a richer flavor, add a touch of fresh herbs like parsley or thyme just before serving.
- Serve hot and enjoy.
Tips & Tricks for Chicken and Rice Soup
Making great chicken and rice soup is about getting a few basic steps right. Here are some pointers to make yours extra special.
- Prevent curdling: Add any milk or cream slowly at the end, warming it gently before mixing. Avoid boiling after adding dairy.
- Stop scorching: Stir often when cooking. A heavy-bottom pot helps distribute heat evenly.
- Save time: Chop all your vegetables ahead of time. Measure out your spices in small bowls before starting to cook.
- Boost flavor: If you have time, try marinating the chicken in a bit of lemon juice and herbs before cooking. This simple step makes a big difference. Adding a squeeze of lemon at the end brightens up the taste.
- Rice prep: If you find the rice absorbing too much broth, cook it separately. Add it in just before you serve the soup.
- Don’t overcrowd: Make sure there’s enough room in your pot. Cooking in batches allows ingredients to brown properly and prevents mushy vegetables.
- Seasoning: Taste as you go. Season at each step for deeper layers of flavor. Add salt and pepper to your liking.
- Storage: Store in an airtight container in the fridge. It tastes even better the next day as the flavors combine.
- Freezing: Freeze your soup in portions for a quick meal later. Let cool completely before packing it away.
- Adjust textures: If you love a creamy soup, consider blending a portion before adding back to the pot. For a thinner texture, add extra broth.
Chicken and Rice Soup Variations and Substitutions
Want to switch things up a bit? This soup is super flexible. If you’re avoiding meat, just skip the chicken. You can add more veggies or try using beans or lentils for added protein.
For a gluten-free version, make sure the broth you use is certified gluten-free. Usually, most are, but it’s always good to check the label. You might also want to swap regular rice with quinoa for a slight texture change.
If dairy doesn’t agree with you, don’t worry, this soup doesn’t rely on it. If you want it richer, you could add a swirl of coconut milk at the end. It will give a nice creaminess without any dairy.
Seasonal veggies can add a great twist. Summer brings zucchini and yellow squash. When it gets colder, try butternut squash or sweet potatoes. Each season can bring its own charm to your soup.
Feel free to play around with the herbs and spices too. A dash of smoked paprika can add a warm, smoky taste. Some fresh dill or parsley at the end can make it taste very fresh. You could also try cumin or a tiny bit of cayenne pepper for a little kick. It’s fun to make it your own.
Serving Suggestions for Chicken and Rice Soup
Chicken and rice soup works well with a variety of side dishes. A simple green salad with a light vinaigrette provides a crisp contrast. Consider a side of crusty bread, perfect for dipping into the broth. If you like biscuits, they’re also a nice addition.
For beverages, a warm cup of herbal tea complements the soup’s comforting nature. Lemonade or a light juice are other great choices. If you’re having an adult dinner, a glass of dry white wine goes well with chicken.
This soup is adaptable for many meals. It’s great for a relaxed family supper or a quick, satisfying lunch. It is simple to make and easy to store. Leftovers are just as good the next day.
Storage and Reheating Instructions for Chicken and Rice Soup
Leftover chicken and rice soup can be stored in the refrigerator for up to 3-4 days. Make sure to place it in an airtight container once it has cooled. For longer storage, you can freeze the soup. It will keep well for about 2-3 months. When freezing, leave some space in the container as liquids expand when frozen.
When reheating, the stovetop is a great option, especially if you’re looking to maintain the original texture. Warm it over medium heat, stirring occasionally. A microwave works quickly, just be sure to stir it every minute or so to heat evenly. If you are reheating a large amount you may consider using the oven, bake at 350 degrees until warm.
To help retain the moisture, especially when using the microwave, add a splash of broth or water when reheating. Before consuming, always check that the soup is heated all the way through. This is important, especially if you are reheating previously frozen soup. Use a food thermometer to confirm the internal temperature reaches 165 degrees.