November 1, 2023
Review RecipeChicken and Rice Soup
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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This homemade chicken and rice soup is a great option for chilly days. It’s a quick and easy recipe with veggies and fresh herbs that will fill your family’s bellies and keep everyone warm on a cold day, all from one pot!
For more easy family-friendly soup dinners, you should try our Chicken and Dumplings Recipe or our Chicken Pot Pie Soup!
CHICKEN AND RICE SOUP INGREDIENTS
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 (or half chicken broth/half water)
- 1 cup white rice (we used Basmati)
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 breasts, 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 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.
STEP TWO: Add carrots, raw chicken pieces, pepper, and herbs.
STEP THREE: 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.
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 2 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 10 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
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.
MORE SOUP RECIPES
STORAGE
IN THE FRIDGE: Store leftover chicken soup in an airtight container for 4 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 3 months.
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.
FREQUENTLY ASKED QUESTIONS
Can I freeze this soup?
This easy chicken soup recipe will keep in the freezer for 2 to 3 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 will give it the most flavor but you could also use chicken breasts or rotisserie chicken.
MORE RECIPES YOU’LL LOVE
- Chicken and Rice Casserole
- Chicken Casserole
- Taco Soup
- One Pot Chicken and Rice
- Crack Chicken Noodle Soup
- 7 Can Chicken Taco Soup
- Minestrone Soup
- Chicken Fried Rice
- Better Than Take Out Fried Rice
Chicken and Rice Soup
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 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
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
Calories: 460kcal | Carbohydrates: 33g | Protein: 36g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 1389mg | Potassium: 788mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5615IU | Vitamin C: 23mg | Calcium: 72mg | Iron: 2mg
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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!