There’s nothing quite like a warm bowl of homemade chicken and rice soup. It’s cozy, nourishing, and packed with flavor—just the kind of comfort food you crave on chilly days or when you need a little extra warmth. This family favorite is easy to make and perfect for meal prep!

Why You’ll Love This Recipe

Hearty and satisfying – A perfect balance of protein, carbs, and veggies.
Easy to make – Simple ingredients come together quickly.
Great for leftovers – Flavors deepen over time, making it even better the next day.
Kid-approved – A mild yet flavorful soup the whole family will enjoy.

Ingredients

Here’s a sneak peek at what you’ll need:

Chicken (boneless or bone-in)
Rice (white or brown)
Carrots
Celery
Onion
Garlic
Chicken broth
Bay leaf
Thyme
Salt and pepper
Lemon juice (for a touch of brightness)

Full list of ingredients and exact measurements are below.

Directions

1. Sauté the Vegetables

In a large pot, heat a little oil and cook the onions, carrots, and celery until softened. Add the garlic and cook for another minute.

2. Add the Chicken and Broth

Place the chicken in the pot, pour in the broth, and add the bay leaf, thyme, salt, and pepper. Bring to a gentle simmer.

3. Cook the Rice

Stir in the rice and let it cook until tender, absorbing all the delicious flavors from the broth.

4. Shred the Chicken

Once the chicken is fully cooked, remove it from the pot, shred it with forks, and return it to the soup.

5. Add the Finishing Touches

Stir in a splash of lemon juice for a hint of brightness, adjust seasoning as needed, and serve warm.

Expert Tips and Tricks

Use bone-in chicken for extra flavor – It makes the broth richer.
Rinse the rice before adding it – This helps keep the soup from becoming too starchy.
Add more broth if needed – Rice absorbs liquid as it sits, so you may need to thin it out when reheating.

Recipe Variations and Possible Substitutions

Swap white rice for brown rice for a nuttier flavor and added nutrition.
Use rotisserie chicken for an even quicker version.
Add extra veggies like mushrooms, spinach, or peas for more nutrients.
Try using wild rice for a slightly different texture and taste.

Serving and Pairing Suggestions

This soup is wonderful on its own, but it pairs perfectly with crusty bread, a simple side salad, or a grilled cheese sandwich for an extra cozy meal.

Storage and Reheating Tips

Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat on the stovetop with a splash of extra broth or water to adjust consistency.
Freeze for up to 3 months—just thaw overnight before reheating.

FAQs

1. Can I use leftover cooked rice?

Yes! Just stir it in at the end to prevent it from becoming mushy.

2. How can I make this soup creamy?

Add a splash of heavy cream or coconut milk for a richer texture.

3. Can I make this in a slow cooker?

Absolutely! Cook on low for 6-8 hours, adding the rice in the last hour.

4. What’s the best way to prevent the rice from soaking up too much broth?

Cook the rice separately and add it to each bowl when serving.

Conclusion

This Chicken and Rice Soup is the ultimate comfort meal—wholesome, easy to make, and loved by all. Whether you’re serving it on a chilly evening or prepping meals for the week, this recipe is one you’ll want to make again and again!

Chicken and Rice Soup Recipe (Family Favorite!)

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This classic Chicken and Rice Soup features tender chicken pieces, flavorful rice, and a medley of vegetables simmered in a savory broth. It’s the perfect meal to warm you up on a chilly day and is sure to become a family favorite.

Author: Touria Elkoudssi
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings 1x
Category: Soup
Method: Stovetop
Cuisine: American
Diet: Gluten Free

Instructions

Sauté the Vegetables:
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, minced garlic, diced carrots, and diced celery. Sauté until the vegetables are softened, about 5 minutes.
Add Herbs and Broth:
- Stir in the dried thyme, dried parsley, dried oregano, and bay leaf. Pour in the chicken broth and bring the mixture to a boil.
Cook the Rice:
- Once the broth is boiling, add the rice. Reduce the heat to a simmer, cover the pot, and cook until the rice is tender, approximately 15-20 minutes.
Add Chicken:
- Stir in the cooked chicken and let it heat through for about 5 minutes.
Season and Serve:
- Remove the bay leaf. Taste the soup and adjust the seasoning with salt and freshly ground black pepper as needed. Ladle the soup into bowls, garnish with chopped fresh parsley, and serve hot.

Notes

Rice Absorption: If you anticipate leftovers, consider cooking the rice separately and adding it to individual servings. This prevents the rice from absorbing too much broth and becoming mushy when stored.
Variations: Feel free to add other vegetables such as peas, corn, or spinach for added flavor and nutrition.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. If the rice has absorbed too much broth upon reheating, add a bit more chicken broth to reach the desired consistency.