If you have ever craved the ultimate comfort food that warms you up from the inside out, this Chicken Rice Soup Recipe is exactly what you need. It’s a heartwarming blend of tender chicken, hearty rice, and vibrant vegetables swimming in a savory chicken broth that feels like a warm hug in a bowl. This recipe is simple enough for a weeknight dinner but special enough to bring out the smiles around your table. Every spoonful is packed with layers of flavor and a cozy texture that just invites you to savor each bite slowly. Let me walk you through why this dish becomes a fast favorite in any kitchen.
Ingredients You’ll Need
The beauty of this Chicken Rice Soup Recipe is in its simplicity—each ingredient plays a crucial role in building flavor, texture, and color that make the soup unforgettable. These are pantry staples and fresh produce that come together effortlessly to create comfort food magic.
- Olive oil: Adds a subtle fruitiness and is perfect for sautéing the vegetables to bring out their sweetness.
- Onion: Provides a savory, aromatic base that deepens the flavor of the soup.
- Carrots: Bring natural sweetness and a pleasant crunch after simmering.
- Celery: Adds an earthy freshness and balances the sweetness of the carrots.
- Garlic: Infuses the broth with a rich, warm undertone that is essential for savory depth.
- Dried thyme: Offers a fragrant herbal note that complements the chicken beautifully.
- Dried parsley: Adds mild herbal brightness and subtle color.
- Chicken broth: The flavorful liquid foundation that ties all ingredients together.
- White rice: Gives the soup a satisfying heartiness and absorbs the delicious broth.
- Cooked shredded chicken: The protein star of the dish, adding warmth and substance.
- Salt and black pepper: Essential seasonings that enhance all other flavors perfectly.
- Lemon wedges and fresh parsley (optional): Brighten and freshen the final presentation for an extra pop of flavor.
How to Make Chicken Rice Soup Recipe
Step 1: Sauté the vegetables
Begin by heating the olive oil in a large soup pot over medium heat. Toss in the diced onion, sliced carrots, and celery, cooking them gently for about 5 to 7 minutes. This step softens the veggies and coaxes out their natural sweetness, laying a flavorful foundation. You’ll notice the kitchen start to smell amazing already!
Step 2: Add aromatics and herbs
Next, stir in the minced garlic, dried thyme, and dried parsley. Cook everything together for another minute to release the fragrant oils from the herbs and the vibrant punch from the garlic. This little step elevates the broth to a savory masterpiece.
Step 3: Pour in chicken broth and bring to boil
Now it’s time for the soul of the soup—the chicken broth. Pour it in and increase the heat until it reaches a lively boil. This step ensures everything is well combined and preps the pot for cooking the rice thoroughly.
Step 4: Add rice and simmer
If you’re using uncooked rice, stir it in now and reduce the heat to a gentle simmer. Cover the pot and let the rice cook for about 15 to 20 minutes until tender, soaking up all those flavorful juices. If your rice is already cooked, add it once the broth simmers and keep it on for about 5 to 7 minutes just to warm through.
Step 5: Stir in cooked chicken and season
Finally, fold in your cooked, shredded chicken and let it heat through for about 5 minutes. This step melds the chicken with the broth and veggies, creating a luscious harmony of flavors. Season with salt and black pepper to taste, adjusting to your personal preference before serving.
How to Serve Chicken Rice Soup Recipe
Garnishes
Adding fresh parsley and a squeeze of lemon just before serving brings brightness and subtle freshness that contrast beautifully with the warm, savory soup. These simple garnishes make each bowl feel extra special and restaurant-worthy in your own home.
Side Dishes
Serve this soup with crusty bread or garlic toast to scoop up every last comforting bit. A crisp green salad on the side also makes a refreshing partner that balances the creamy texture of the soup without overpowering it.
Creative Ways to Present
For a fun twist, ladle the Chicken Rice Soup Recipe into individual bread bowls or use vibrant bowls to match your dining décor. You can also top each serving with a sprinkle of grated Parmesan or a drizzle of chili oil for a spicy kick that wakes up the senses.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in the refrigerator for up to 3 days. Store it in an airtight container to preserve its fresh flavors and comforting texture. Just give it a good stir before reheating to redistribute the ingredients evenly.
Freezing
You can freeze this soup in portioned containers for up to 2 months. To keep the texture of the rice intact, it’s best to freeze it slightly undercooked or to add cooked rice after reheating. This way, your soup will taste just as fresh as when first made.
Reheating
Gently reheat on the stovetop over low to medium heat, stirring occasionally to prevent sticking. If using frozen soup, thaw it overnight in the fridge before reheating for the best texture and flavor. Add a little extra broth if needed to loosen the soup.
FAQs
Can I use brown rice instead of white rice?
Absolutely! Brown rice adds a nuttier flavor and chewier texture. Just remember to adjust the cooking time as brown rice takes longer to become tender, so simmer the soup a bit longer before adding the chicken.
Is it okay to use leftover chicken for this soup?
Definitely. Using leftover roast or rotisserie chicken makes this recipe even easier and just as delicious. Just shred the meat and stir it in at the end to warm through.
Can I make this soup vegetarian?
You can easily adapt this Chicken Rice Soup Recipe for a vegetarian diet by substituting the chicken broth with vegetable broth and omitting the chicken or using plant-based alternatives.
What type of rice works best?
White long-grain rice is classic because it cooks quickly and absorbs the broth well, creating the ideal soup texture. But feel free to experiment with jasmine or basmati rice for different aromas and flavors.
Is this soup suitable for freezing?
Yes, this soup freezes wonderfully. Just be mindful that rice can sometimes change texture after freezing, so adding cooked rice after reheating is a smart approach to maintain the best consistency.
Final Thoughts
This Chicken Rice Soup Recipe isn’t just another bowl of soup; it’s a celebration of simple ingredients coming together to create warmth and nourishment in every bite. Whether you’re fighting off a cold or simply craving comfort food on a chilly evening, this soup will quickly become your go-to. I hope you give it a try and enjoy every spoonful as much as I do!
Print
Chicken Rice Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4–6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This comforting Chicken Rice Soup combines tender shredded chicken, hearty rice, and a medley of sautéed vegetables in a flavorful chicken broth. Perfect for a cozy meal, this soup is easy to prepare on the stovetop and offers a wholesome balance of protein and vegetables, making it an ideal gluten-free dish for any day of the year.
Ingredients
Soup Base
- 1 tbsp olive oil
- 1 small onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 2 garlic cloves, minced
- 1 tsp dried thyme
- 1/2 tsp dried parsley
- 6 cups chicken broth
Main Ingredients
- 1 cup cooked or uncooked white rice
- 2 cups cooked, shredded chicken
- Salt and black pepper to taste
Optional Garnishes
- Lemon wedges
- Fresh parsley
Instructions
- Sauté Vegetables: In a large soup pot, heat olive oil over medium heat. Add the diced onion, sliced carrots, and celery. Sauté for 5 to 7 minutes until the vegetables are softened and fragrant.
- Add Aromatics and Herbs: Stir in the minced garlic, dried thyme, and dried parsley. Cook for another minute to allow the flavors to release.
- Add Broth and Rice: Pour the chicken broth into the pot and bring it to a boil. If using uncooked rice, stir it into the boiling broth now. Reduce heat to a simmer, cover, and cook for 15 to 20 minutes until the rice is tender.
- Cook With Cooked Rice (Alternative): If using cooked rice, add it to the simmering broth and cook for 5 to 7 minutes just to heat through.
- Add Chicken and Simmer: Stir in the cooked, shredded chicken. Continue simmering for an additional 5 minutes to meld flavors and heat the chicken evenly.
- Season and Serve: Taste the soup and season with salt and black pepper as desired. Serve the soup hot, garnished with fresh parsley and a squeeze of lemon juice if desired for a bright finish.
Notes
- For extra richness and creaminess, add a splash of cream or a pat of butter at the end of cooking.
- You can use rotisserie or leftover roast chicken for convenience and maximum flavor.
- Brown rice or wild rice can be substituted, but adjust cooking times as these types of rice take longer to become tender.
