Chicken and Rice Soup recipe for the perfect weeknight meal that comes together in a snap. Juicy chunks of chicken, tender vegetables, and flavorful rice make the ideal combination. Savory, brothy goodness guaranteed to warm your soul and fill your belly this winter.
Being a responsible adult also means putting on your big girl pants even when you’re sick. I remember how this comforting this soup was every time we kids felt under the weather. Just one bowlful took all the ouchies away.
Now that I’m all grown up with a kid of my own, this meaty, juicy chicken with tender vegetables and rice, all swimming in an intensely flavored chicken broth, still makes my day better. And when the light of my life needs extra comforting soul food, you can be sure this chicken and rice soup recipe is on the menu.
Super-Easy Chicken and Rice Soup Recipe
This recipe is one of my favorites because it’s super easy to make. Chicken and rice soup is hot and ready to enjoy in practically no time. So with just a handful of simple pantry staples, you can create this classic that satisfies the whole family. And once you make this chicken and rice soup, the great-tasting leftovers are even better the next day.
Recipe Ingredients
- Chicken – The heartiness of this dish comes from the chicken. I use boneless, skinless chicken thighs because they’re juicy and flavorful.
- Vegetables – The classic medley of onion, celery, carrots, and garlic gives this soup its savory flavor base. And chunks of tender veggies also add to the soup’s texture.
- Spices – Bouillon powder, Italian seasoning, Creole seasoning, thyme, bay leaf, and fresh parsley provide plenty of opportunities to customize your recipe.
- Rice – Any rice works, but uncooked long-grain uncooked rice has done the best for me. This hearty grain cooks quickly and soaks up the delicious broth’s flavor.
- Chicken Stock – Store-bought or homemade works equally well for deep flavor. It also gives your soup that delicious, slow-cooked taste without having to slow-cook it for hours.
How to Make Chicken and Rice Soup
- Brown the Chicken – Cut the chicken into chunks and season with salt and pepper. In a large pot, heat your oil over medium and brown the chicken chunks for a few minutes or until the edges are crispy.
- Veggies – In the same pot, toss in chopped onion, garlic, celery, thyme, bouillon powder, Italian seasoning, Creole seasoning, and bay leaf. Cook for about six minutes while stirring until the vegetables are softened but not browned.
- Add Broth – Pour in the chicken broth or water and heat to a boil.
- Add Rice – Add the rice and carrots to the same pot, then season the soup with salt and pepper. Simmer on medium-low until the rice is tender, about 20 minutes.
- Serve – Garnish with parsley and serve hot.
Recipe Variations
- Spice it Up – You can adjust this dish to taste however you like by adding spice. Try a spicy version and add a couple of teaspoons of red pepper flakes.
- Veggies Swap – Other hearty vegetables like broccoli, fresh green beans, or leafy greens like spinach and kale would be great in this soup.
- Meat Swap – Chicken soup has to have chicken, right? But don’t stop there. Leftover turkey, ham, and sausage are soul-satisfying additions to this recipe.
Tips and Tricks
- If you need a serious shortcut, you can pull this meal together with a rotisserie chicken, some leftover rice, and a package of frozen vegetables. This fool-proof recipe creates a delicious chicken and rice soup either way.
- Prepping your veggies by chopping them up ahead of time is also an incredible time-saver. Then they’re ready to go for that night when I’m too tired to cook and just want to dump everything into a pot and let it simmer.
Make-Ahead Instructions
You can make a big batch of this soup a day or two in advance and refrigerate it until you’re ready to serve. Or you can make a huge batch and freeze half of it for later.
Serving and Storage Instructions
This fabulous chicken and rice soup is best hot as soon as it’s done simmering. Topping it off with fresh herbs and a drizzle of good olive oil is incredible. This one-bowl meal is also great with fresh bread on the side.
Leftovers last in the fridge for about a week or freeze well for three months. To maintain freshness, store in an airtight container.
Reheating this soup in the microwave is an easy way to enjoy leftover soup. If your soup is frozen, you can set the container out to defrost and then pour it into a pot to reheat.
FAQs
Yes, pre-cooked rice works great too. Uncooked rice soaks up flavor better, but cooked rice added right before the soup is finished saves time. It’s also an excellent use for leftover rice.
I don’t add thickeners because the rice takes care of that. Besides, soup isn’t really supposed to be thick. However, you can add flour or cornstarch slurry if you’d like it more like a stew.
Absolutely you can! White meat dries out quicker than dark meat, so be sure not to overcook it during the browning stage. Or you can use leftover chicken and turkey and add them close enough to the end that they heat through.
What to Serve With Chicken and Rice Soup
A good soup like this would be even better if paired with fresh homemade bread. Oyster crackers are for when I feel lazy, but for extra comfort, my go-to is easy dinner rolls, homemade garlic bread, or skillet cornbread.
More Incredible Soup Recipes to Try
- Chicken Meatball Soup
- Homemade Chicken Noodle Soup
- Vegetable Beef Soup
- Chicken Feet Soup
- Jamaican Chicken and Pumpkin Soup
Conclusion
This chicken and rice soup recipe is the answer when the question is a simple, delicious, and hearty dinner for the whole family. What is your go-to comfort food? Let me know.❤️ Oh, and follow me on FaceBook for the latest and greatest.
Watch How to Make It
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This blog post was originally published in September 2019 and has been updated with additional tips, new photos, and a video.
Chicken and Rice Soup
Ingredients
- 1 pound (453.5g) chicken thighs, skinless, boneless, and chopped
- 2 tablespoons (28ml) olive oil
- 1 medium onion, chopped (about 1 cup)
- 1 tablespoon (8g) garlic, minced
- 1 stalk celery, cut into ½-inch slices (about ¾ cup)
- 2 teaspoons (2g) fresh thyme
- 1-2 teaspoons (2-4g) bouillon powder
- 1 teaspoon (2g) Italian seasoning
- 2 teaspoons (4g) Creole seasoning
- 1 bay leaf
- 7-8 cups (1.5-1.9l) chicken stock, (or water) adjust to desired soup consistency
- 1 cup (185g) long grain white rice, uncooked
- 2 medium carrots, chopped (about 1½ cups)
- Salt and freshly ground black pepper to taste
- Parsley, for garnishing
Instructions
- Place chicken chunks in a large bowl, mix with salt and black pepper, and set aside.
- Add oil to a large pot over medium heat. Then brown chicken chunks for a few minutes or until brown enough.
- Next, add chopped onion, garlic, celery, thyme, bouillon powder, Italian seasoning, Creole seasoning, and bay leaf.
- Cook and stir for about 6 minutes until the vegetables are softened but not browned.
- Pour in the chicken broth or water and bring to a boil. Add the rice and carrots, and season with salt and pepper.
- Simmer on medium-low until the rice is tender, about 20 minutes.
- Garnish with parsley and serve warm.
Tips & Notes:
- If you need a serious shortcut, you can pull this meal together with a rotisserie chicken, some leftover rice, and a package of frozen vegetables. This fool-proof recipe creates a delicious chicken and rice soup either way.
- Prepping your veggies by chopping them up ahead of time is also an incredible time-saver. Then they’re ready to go into a pot and let simmer.
- Long grain, medium, short grain, jasmine, or basmati – all of these work well with this soup.
- You can also use leftover or cooked rice and chicken.
- If you want to go low-carb, you can omit the rice in this recipe and load up on more veggies.
- To freeze this soup, cook it WITHOUT THE RICE all the way to the end without adding the rice. Refrigerate for 3-4 days, OR freeze it for a month or two. Then when ready to serve, add rice while reheating the soup.
- Please keep in mind that nutritional information is a rough estimate and can vary significantly based on the products used.
Tonya says
Can brown rice be substituted for white rice.
Imma says
Of course, but you may want to increase the liquid, and definitely increase the cooking time by at least 30 minutes (unless using parboiled brown rice). Please let me know how it goes:)
Hannah M says
This was delicious and incredibly. Don’t underestimate the power of chicken thighs and creole seasoning! If you want a shorter cook time, use a short grain rice.
Imma says
Thank you for trying this recipe and sharing your trick. Stay tuned for more amazing recipes, Much Love!
Blessing says
Great recipe . Just tried it today. I dont have creole or Italian seasoning so I mix up the spices I have and it works great thanks so much for this xx
A YAPA says
Looks like a great recipe. Waiting to try it when I get back to UK.
Thanks for the recipe.
imma africanbites says
Thank you. Please do let me know how it turned out. Enjoy and safe travels!
Ching C. Ng says
Hi Imma,
Can I use something else beside bouillon powder?
thank you
ImmaculateBites says
Hi Ching,
You can leave it out , add about 1 teaspoon more salt free creole seasoning . Or leave it out completely.
Ching says
Thank you
StephieP says
Made this tonight. I work at a school and we just started back- so I’m already sick.
imma africanbites says
Sorry to hear that, Stephie. I hope you get well soon!
Dick Huber says
Just wonderful soup, so full of flavor and packed with nutrition. My wife and friends truly enjoyed it.
imma africanbites says
So happy here that you guys love it! Thanks for sharing your feedback. =)
Jennifer J. Harmon says
Thank you for the recipe
imma africanbites says
You’re welcome. Looking forward for you to try it. =)