Chicken and Rice Soup

Name: Chicken and Rice Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1½ cups yellow onion (diced); 1½ cups celery (sliced); 2 tablespoons olive oil; 1 teaspoon sea salt; 1½ cups carrot (sliced); 2 pounds bone-in, skin-on chicken ((drumsticks and/or thighs will have the most flavor, but white meat can also be used)); ½ teaspoon black pepper; 3-4 sprigs fresh thyme; 1 sprig fresh rosemary; small bunch parsley ((reserve some for garnish)); 6 cups chicken broth ((or half chicken broth/half water)); 1 cup white rice ((we used basmati))

Chicken and rice soup will satisfy everyone in the family - even the pickiest of eaters. You’ll get a slow-cooked taste in just 40 minutes. This soup is tasty choice with plenty of veggies and fresh chicken.

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Table of Contents

Let’s Dish: All About Chicken Soup with Rice
CHICKEN AND RICE SOUP INGREDIENTS
Chicken Rice Soup Substitutions and Additions
HOW TO MAKE THIS CHICKEN AND RICE SOUP RECIPE
How To Serve Chicken Rice Soup
Chicken and Rice Soup Recipe Storage Tips
Tips for Reheating Chicken and Rice Soup
Why This Chicken Rice Soup is the Best
Chicken and Rice Soup Frequently Asked Questions
MORE Favorite Soups YOU’LL LOVE
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Even More Easy Recipes

Made with fresh herbs, bone-in chicken, and simple ingredients, this chicken and rice soup delivers a hearty, home-cooked meal in just 40 minutes that tastes like it’s been simmering for hours. The combination of simmered chicken, fresh vegetables, seasonings, and a rich, deeply flavorful broth creates a comforting dish that’s perfect for battling a cold or satisfying a craving for something warm and cozy.

close up overhead shot of a pot of Chicken and Rice Soup with a spoonful of Chicken and Rice Soup

Let’s Dish: All About Chicken Soup with Rice

MAIN INGREDIENTS: Yellow onion, celery, olive oil, carrots, chicken (drumsticks and/or thighs for flavor), fresh thyme, fresh rosemary, parsley, chicken broth, white rice, sea salt, black pepper.

QUICK STEPS: Saute onion and celery; add carrots, chicken, and herbs; cover with broth and simmer; remove chicken and add rice; shred chicken, return to the pot, and simmer until rice is tender.

TOTAL TIME AND YIELD: 40 minutes, 6 servings.

Why Our Recipe

Fresh Herbs for Superior Flavor: Using whole sprigs of fresh thyme, rosemary, and parsley gives this soup a depth of flavor that dried herbs just can’t replicate. These ingredients work together to create a rich, aromatic broth.
Bone-In Chicken for Enhanced Broth: Simmering bone-in, skin-on chicken adds unmatched richness and depth to the broth, making this recipe stand out from others that use pre-cooked or boneless cuts.
Thoughtful Recipe Execution: By removing the chicken after simmering and adding the rice separately, the soup maintains the perfect texture—tender chicken, fully cooked rice, and a broth that isn’t overly starchy.
Quick Cooking Time with Big Flavor: In just 40 minutes, this recipe delivers the kind of deep, hearty flavor that typically takes hours, thanks to the strategic layering of ingredients and simmering process.
Careful Testing for Balance: Our recipe developers fine-tuned the ratio of broth to rice, ensuring that every bowl has the perfect amount of liquid and hearty ingredients.

CHICKEN AND RICE SOUP INGREDIENTS

chicken and rice soup raw ingredients that are labeled

You’ll need:

1½ cups diced, yellow onion
1½ cups sliced celery
2 tablespoons olive oil
1 teaspoon sea salt
1½ cups of sliced carrot
2 pounds bone-in, skin-on chicken – (drumsticks and/or thighs will have the most flavor, but white meat can also be used)
½ teaspoon black pepper
3 to 4 sprigs fresh thyme
1 sprig fresh rosemary
Small bunch of parsley (reserve some for garnish)
6 cups chicken broth
1 cup white rice

Chicken Rice Soup Substitutions and Additions

CELERY: Not a big fan of celery? That’s okay. You can use fresh chives, fennel, or leeks for the same kind of flavor.

CHICKEN: This classic chicken soup is hearty and has that homemade richness. You can use bone-in chicken breasts, chicken thighs, or boneless skinless chicken breast, but the soup will be lighter in flavor.

You can even use a pre-cooked rotisserie chicken from the grocery store for a super quick prep time, but the overall flavor and heartiness will be altered.

RICE: Different types of rice would work in this recipe. Jasmine rice, Basmati rice, or long-grain white rice works fine.

HOW TO MAKE THIS CHICKEN AND RICE SOUP RECIPE

STEP ONE: In a large pot or Dutch oven on the stove top, saute the onion and celery in the olive oil over medium heat.

Sprinkle one teaspoon of salt over the vegetables and stir while cooking. Cook until onions are soft and translucent and some caramelization begins to show on the vegetables.

Chicken and Rice Soup process shot of ingredients in a pot

STEP TWO: Add carrots, raw chicken pieces, pepper, and herbs.

STEP THREE: Cover the contents in the pot with chicken broth. Bring to a boil over high heat; then, reduce to a simmer and cover with a lid.

PRO TIP:

If you use part water or add more water, you will likely need to season the soup with more salt. If you use chicken broth, you will likely need little to no extra salt.

STEP FOUR: Simmer the chicken for at least 30 minutes, which will give the flavors enough time to blend and add richness and depth to the soup broth.

PRO TIP:

The longer you simmer the vegetables and meat, the more flavorful the broth will be. Try to strike a balance between a rich soup base while not cooking the vegetables so long they become pure mush. Simmer for at least 30 minutes and up to two hours.

STEP FIVE: Remove chicken (bones and skin included) with a slotted spoon from the pot and set aside.

STEP SIX: Add the uncooked rice to the soup mixture and continue simmering, lid on, for about ten minutes longer, until the rice has softened and is cooked through.

PRO TIP:

Don’t lift the lid while the rice cooks.

STEP SEVEN: Meanwhile, separate the chicken meat from the bones and skin. Discard bones and skin. Chop or shred chicken and return it to the pot to continue simmering for the remainder of the time it takes for the rice to cook.

PRO TIP:

If you simmer the soup for a longer period of time, some of the liquid will evaporate even with a lid covering the pot. Add a bit more chicken broth (or water) if you need more liquid. You can also reduce the amount of rice added at the end.

STEP EIGHT: Stir the soup, season with salt and pepper to taste, and serve.

PRO TIP:

Add a sprinkle of parmesan cheese on top for some cheesiness.

How To Serve Chicken Rice Soup

Serve a big bowl of this delicious soup with a loaf of crusty bread or garlic bread on a chilly day. The rich flavors will keep you cozy warm. This would be a delicious soup to take in a thermos for a school or work lunch option.

For more easy family-friendly soup dinners, you should try our Chicken and Dumplings Recipe or our Chicken Pot Pie Soup!

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Chicken and Rice Soup Recipe Storage Tips

IN THE FRIDGE: Store leftover chicken soup in an airtight container for four days. This recipe is better when it’s eaten fresh because the longer it sits in the fridge, the more the rice absorbs the broth and it’ll change the soup into more of a thick stew.

IN THE FREEZER: You can store this old-fashioned chicken and rice recipe in the freezer but you need to let it cool down completely first. Pour the soup into freezer-safe containers or bags after it’s cold. It’ll last for three months.

Tips for Reheating Chicken and Rice Soup

Stovetop Method: Reheat the soup over medium heat in a pot, stirring occasionally to prevent the rice from sticking to the bottom. Add a splash of chicken broth or water if the soup has thickened too much during storage.

Microwave Method: Transfer a portion of the soup to a microwave-safe bowl, cover it loosely with a microwave-safe lid or plastic wrap, and heat in one-minute intervals, stirring between each interval. Add a little broth or water if needed to loosen the consistency.

Avoid Overheating: Reheat the soup just until warm to prevent the chicken from becoming dry or the rice from overcooking.

Revive the Flavor: Add a pinch of fresh herbs or a squeeze of lemon juice after reheating to refresh the flavors, especially if the soup has been stored for a couple of days.

Do Not Boil: Avoid bringing the soup to a boil during reheating, as this can alter the texture of the rice and make it mushy. Keep the heat gentle for best results.

Why This Chicken Rice Soup is the Best

Wholesome and Nutritious: Made with fresh, whole ingredients, it’s both comforting and nourishing.
Quick Cooking with Depth of Flavor: Ready in just 40 minutes, it tastes like it’s been simmering all day thanks to the strategic layering of ingredients.
Tested for Perfection: Our recipe developers carefully crafted and tested every step to ensure consistent, foolproof results.
One-Pot Simplicity: Easy to make with minimal cleanup, it’s ideal for both busy weeknights and lazy weekends.

close up shot of a bowl of Chicken and Rice Soup

This is the best homemade chicken rice soup if you need a quick and easy dinner for a busy day. It’s full of delicious veggies, flavorful broth and tender chicken breast. It’s the perfect comfort food that’s so delicious, your kids won’t even notice all the vegetables! This recipe is sure to have your family asking for seconds.

Chicken and Rice Soup Frequently Asked Questions

Can I freeze this soup?

This easy chicken soup recipe will keep in the freezer for up to three months in an airtight container.

Can I use my own chicken broth?

If you prefer to make your own homemade chicken broth, you can certainly use it in place of store-bought.

What is the best chicken to use for this recipe?

The recipe calls for bone-in chicken and dark meat such as drumsticks or thighs which will give it the most flavor but you could also use chicken breasts or rotisserie chicken.

MORE Favorite Soups YOU’LL LOVE

Chicken and Rice Soup

5 from 3 votes

Chicken and rice soup will satisfy everyone in the family – even the pickiest of eaters. You’ll get a slow-cooked taste in just 40 minutes. This soup is tasty choice with plenty of veggies and fresh chicken.

Prep Time 10

Cook Time 30

Total Time 40

Servings

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Ingredients

1½ cups yellow onion diced
1½ cups celery sliced
2 tablespoons olive oil
1 teaspoon sea salt
1½ cups carrot sliced
2 pounds bone-in, skin-on chicken (drumsticks and/or thighs will have the most flavor, but white meat can also be used)
½ teaspoon black pepper
3-4 sprigs fresh thyme
1 sprig fresh rosemary
small bunch parsley (reserve some for garnish)
6 cups chicken broth (or half chicken broth/half water)
1 cup white rice (we used basmati)

Instructions

In a large stockpot or Dutch oven, saute onion and celery in the olive oil over medium heat. Sprinkle 1 teaspoon of salt over the vegetables and stir while cooking. Cook until onions are soft and translucent and some caramelization begins to show on the vegetables.
Add carrots, chicken pieces, pepper, and herbs.
Cover the contents in the poot with chicken broth/water. Bring to a boil over high heat. Then, reduce to a simmer and cover with a lid.
Simmer the chicken for at least 30 minutes, which will give the flavors enough time to blend and add richness and depth to the soup broth.
Remove chicken (bones and skin included) from the pot and set aside.
Add the rice to the soup mixture and continue simmering, lid on, for about 10 minutes longer, until the rice has softened and is cooked through.
Meanwhile, separate the chicken meat from the bones and skin. Discard bones and skin. Shred or chop the chicken and return it to the pot to continue simmering for the remainder of the time it takes for the rice to cook.
Stir the soup, season with salt and pepper to taste, and serve.

Notes

TIP: If you use part water or add more water, you will likely need to season the soup with more salt. If you use chicken broth, you will likely need little to no extra salt.

TIP: Don’t lift the lid while the rice cooks.

TIP: The longer you simmer the vegetables and meat, the more flavorful the broth will be. Try to strike a balance between a rich soup base while not cooking the vegetables so long they become pure mush. Simmer for at least 30 minutes and up to 2 hours.

TIP: If you simmer the soup for a longer period of time, some of the liquid will evaporate even with a lid covering the pot. Add a bit more chicken broth (or water) if you need more liquid. You can also reduce the amount of rice added at the end.

TIP: Add a sprinkle of parmesan cheese on top for some cheesiness.

Nutrition

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This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

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Chicken and Rice Soup