There’s a big difference between a classic chicken and rice soup and one that turns thick and heavy by the next day. A traditional bowl should have a clear, golden broth and rice that stays distinct instead of turning mushy.
To get that deep, “simmered-all-day” flavor in under an hour, the secret is bone-in chicken. We’re skipping the boneless breast shortcuts because the bones are what give the broth its body and soul—no cream required.
If you’re looking for a thick version, my Creamy Chicken and Rice Soup is where you want to be. But if you want a clean, honest bowl of comfort, stay right here.
Ingredients You’ll Need
Ingredient Notes
Chicken
Bone-in, skin-on drumsticks give the broth natural depth and richness. Chicken thighs work well too. Boneless chicken can be used, but aren’t recommended as the broth will be lighter.
Likewise, rotisserie chicken makes this soup even faster, though the broth will be slightly lighter and less savory since the chicken isn’t simmered on the bone.
Rice
Basmati rice was my favorite in testing. It has a lower starch content, so the broth stays clear instead of turning thick.
Long-grain white rice also works well. It cooks evenly and keeps the soup light. Avoid instant or quick-cook rice, which releases starch quickly and can make the broth cloudy.
Brown rice isn’t recommended here. It needs more liquid and a longer cooking time, which changes the balance and texture of the soup.
If you prefer noodles, try our crack chicken noodle soup.
Instructions
- Heat olive oil over medium heat. Add onion and celery with a sprinkle of salt and cook until softened.
- Stir in carrots, then add the chicken, pepper, and herbs. Pour in the broth (or broth and water) until the chicken is covered. Bring to a boil, then reduce to a gentle simmer and cover.
- Simmer for about 30 minutes, until the chicken is fully cooked and the broth has developed flavor.
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.
- Remove the chicken from the pot. Stir in the rice and continue simmering, covered, until the rice is tender.
- Shred the chicken, discard bones and skin, and return the meat to the pot. Taste and adjust seasoning as needed. Garnish with parsley before serving.
How the Rice Is Handled
Rice continues to absorb liquid as soup sits, which is why many chicken and rice soups turn thick by the next day. In this recipe, the rice is added after the broth has developed, so it cooks through without absorbing everything at once.
If you plan to store the soup for several days, you can cook the rice separately and add it to each bowl when serving. Either approach helps the soup stay brothy instead of starchy.
Chicken and Rice Soup
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 pot 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
- 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.
- Don’t lift the lid while the rice cooks.
- 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.
- 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.
- Add a sprinkle of parmesan cheese on top for some cheesiness.
Nutrition
Storage and Reheating
Refrigeration: Store cooled soup in an airtight container for up to 4 days.
Reheating: Warm gently on the stovetop or in the microwave. Add a splash of broth or water if needed to loosen the texture.
Freezing: For best results, freeze the soup before adding the rice. If frozen with rice, expect it to soften after thawing.
Make-ahead: The broth develops even more flavor after a day in the refrigerator, making this a reliable option for advance prep.
Chicken and Rice Soup Frequently Asked Questions
This easy chicken soup recipe will keep in the freezer for up to three months in an airtight container.
If you prefer to make your own homemade chicken broth, you can certainly use it in place of store-bought.
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.
Don’t overcook it. Stick to the 10-minute rule and don’t be afraid to pull the pot off the heat while the rice still has a tiny bit of “bite.”
You can, but the rice should still be added at the very end. If you cook rice in a slow cooker for 6 hours, it will completely disintegrate.
Comments
Gloria says
Our family loves this recipe!
Debra says
I am hoping that you send me an answer. You haven’t yet. I was wondering if I can make this in the crockpot. Thank you
Layne Kangas says
Hi, Debra – we haven’t tried making this in the crockpot so we don’t have specific guidelines for you to follow, please let me know if you try it!
Melissa says
This is absolutely fantastic! It doesn’t take a lot of prep, it’s super tasty and your home will smell fantastic! I’m super stoked I saw that I can freeze this!! I’ll be making numerous times once the weather gets cold!
Jessica says
Pretty good!