Homemade Chicken and Rice Soup Recipe

This Homemade Chicken and Rice Soup is a warm, comforting, and nourishing dish perfect for chilly days or when you need a hearty meal. Made with tender chicken, flavorful broth, and perfectly cooked rice, this easy one-pot soup is both delicious and filling.

Why You’ll Love This Recipe

• Classic comfort food – Warm, soothing, and satisfying.
• Easy one-pot meal – Simple ingredients and minimal cleanup.
• Healthy and hearty – Packed with protein, vegetables, and whole grains.
• Customizable – Adjust seasonings, add extra veggies, or use different rice.
• Great for meal prep – Freezer-friendly and tastes even better the next day.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 tablespoon olive oil
• 1 small onion (chopped)
• 3 cloves garlic (minced)
• 3 carrots (sliced)
• 2 celery stalks (sliced)
• 1 teaspoon salt (or to taste)
• ½ teaspoon black pepper
• ½ teaspoon dried thyme
• ½ teaspoon dried oregano
• 6 cups chicken broth (or homemade stock)
• 1 cup cooked or uncooked white rice (long-grain, jasmine, or basmati)
• 2 cups shredded cooked chicken (rotisserie or boiled)
• 1 bay leaf
• 1 tablespoon lemon juice (optional, for freshness)
• 2 tablespoons fresh parsley (chopped, for garnish)

Optional Add-Ins:

• ½ teaspoon red pepper flakes (for a little heat)
• ½ teaspoon turmeric (for color and anti-inflammatory benefits)
• 1 cup baby spinach or kale (for extra greens)
• ½ cup heavy cream (for a creamy version)

Directions

this recipe

1. Sauté the vegetables:

• In a large pot, heat olive oil over medium heat.
• Add onion, carrots, and celery, cooking for 4–5 minutes until softened.
• Stir in garlic, salt, pepper, thyme, and oregano, cooking for another 30 seconds.

2. Add broth and rice:

• Pour in chicken broth and add the bay leaf.
• If using uncooked rice, stir it in now.
• Bring to a boil, then reduce heat and let simmer for 15 minutes, until the rice is tender.

3. Add the chicken:

• Stir in shredded cooked chicken and continue simmering for another 5 minutes.
• If using cooked rice, add it now and let warm through.

4. Finish and serve:

• Remove the bay leaf and stir in lemon juice for a bright, fresh flavor.
• Garnish with fresh parsley and serve warm.

Servings and Timing

• Servings: 6 servings
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes

Variations

• Creamy Chicken and Rice Soup: Stir in ½ cup heavy cream or coconut milk at the end.
• Spicy Version: Add red pepper flakes or a diced jalapeño.
• Low-Carb Option: Substitute cauliflower rice instead of regular rice.
• Vegetable-Packed: Add diced zucchini, bell peppers, or mushrooms.
• Lemon Chicken Rice Soup: Increase lemon juice and add 1 teaspoon lemon zest.

Storage/Reheating

• Storage: Store in an airtight container in the refrigerator for up to 4 days.
• Freezing: Freeze in a freezer-safe container for up to 3 months. (If using rice, consider freezing the soup without it and adding fresh rice when reheating.)
• Reheating: Warm on the stovetop over medium heat, adding a splash of broth if needed. Microwave in 30-second intervals, stirring between.

FAQs

Can I use raw chicken instead of cooked?

Yes! Add 2 raw chicken breasts or thighs in step 2, simmer for 20 minutes, then remove, shred, and return to the soup.

What’s the best type of rice to use?

Long-grain white rice works best, but brown rice, wild rice, or jasmine rice are great alternatives (adjust cooking times).

How do I keep the rice from getting mushy?

Cook the rice separately and add it just before serving.

Can I use rotisserie chicken?

Yes! Rotisserie chicken adds great flavor and makes the recipe even easier.

What’s the best broth for this soup?

Homemade chicken broth or a high-quality store-bought broth will give the best flavor.

Can I make this in a slow cooker?

Yes! Add all ingredients except rice and cook on LOW for 6–7 hours or HIGH for 3–4 hours. Stir in cooked rice at the end.

Can I make this in an Instant Pot?

Yes! Use the Sauté function for the veggies, add broth and raw chicken, then pressure cook on high for 12 minutes. Shred the chicken, stir in rice, and serve.

Can I make this soup dairy-free?

Yes! Just avoid adding cream, and use dairy-free broth.

What goes well with chicken and rice soup?

Serve with crusty bread, cornbread, or a fresh green salad.

How do I make this soup thicker?

Mash some of the cooked rice, or add a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water).

Conclusion

This Homemade Chicken and Rice Soup is an easy, comforting, and nourishing meal that’s perfect for any occasion. Whether you make it on the stovetop, in a slow cooker, or in an Instant Pot, this soup is guaranteed to be warm, satisfying, and full of flavor. Try it today and enjoy a homemade classic!

Print