There’s something deeply comforting about a pot of Chicken & Rice Soup simmering away on the stove after a long day. It’s the kind of meal that feels like a hug in a bowl — soothing, hearty, and nourishing, yet simple enough to pull together between homework help and bedtime stories.
As a mom of three with a full life here in Texas, I know that weeknights can feel like a race against the clock. That’s exactly why I lean on recipes like this one. It’s quick to make, packed with fresh veggies, and balanced with lean protein and wholesome rice — all cooked in one pot. Less cleanup, more flavor, and a happy family at the table.
If you love cozy, nutrient-filled soups that come together effortlessly, this Chicken & Rice Soup will quickly earn a permanent spot in your weeknight rotation.
Table of Contents
Why You’ll Love This Chicken & Rice Soup
- One-Pot Wonder: Everything cooks in a single pot — fewer dishes, more time for you.
- Wholesome & Nourishing: Tender chicken, rice, and colorful veggies make this a full, balanced meal.
- Quick to Prepare: Ready in under 40 minutes from stovetop to table.
- Family Favorite: Mild, comforting flavors even picky eaters can’t resist.
- Perfect for Meal Prep: Tastes even better the next day (if it lasts that long).
What Does Chicken & Rice Soup Taste Like?
Imagine the classic comfort of chicken noodle soup — but creamier, heartier, and more satisfying. The rice soaks up all that savory chicken broth, while thyme and parsley add gentle herbal warmth. A squeeze of lemon at the end brings a bright, fresh twist that wakes up every spoonful.
It’s simple food that feels good — the kind that fills your kitchen with a cozy aroma and your belly with pure contentment.
Ingredients You’ll Need for Chicken & Rice Soup
Here’s everything you’ll need to make this wholesome, cozy Chicken & Rice Soup that’s perfect for busy weeknights. I’ve added helpful details and simple kitchen notes so even beginner cooks can follow along confidently.
- Olive Oil (2 tablespoons):
The base of any flavorful soup starts with a good drizzle of olive oil. It helps soften the vegetables and brings out their natural sweetness. If you prefer a richer flavor, try using a light butter-olive oil blend — just like I do in my Mediterranean Lemon Chicken Soup. - Onion (1 medium, diced):
The aromatic foundation of this Chicken & Rice Soup, onion adds depth and a subtle sweetness that balances the savory broth. Yellow or white onions both work beautifully. - Carrots (2, peeled and diced):
Carrots bring natural color and gentle sweetness to every spoonful. Slice them evenly so they cook at the same pace as the celery and onion — that way, you’ll get the perfect tender bite in every ladle. - Celery (2 stalks, diced):
No classic chicken soup is complete without celery. Its mild peppery flavor complements the chicken and adds that signature “homemade” taste we all crave on cool nights. - Garlic (3 cloves, minced):
Fresh garlic adds warmth and an inviting aroma that fills your kitchen. You can use pre-minced garlic in a pinch, but fresh cloves make a noticeable difference in flavor. - Chicken (1 pound, boneless and skinless):
You can use chicken breasts for a leaner option or chicken thighs for a bit more tenderness and richness. Both work wonderfully in this Chicken & Rice Soup recipe. Shred the cooked chicken before serving for a classic, comforting texture. - Rice (1 cup, long-grain white rice):
Rice gives the soup its heartiness. Long-grain white rice stays fluffy without becoming mushy. If you’re in the mood for variety, swap it for jasmine rice or basmati for a subtle aroma that pairs beautifully with the herbs. - Chicken Broth (8 cups):
The soul of this soup. Use a good-quality low-sodium broth so you can control the salt level. Homemade broth adds incredible depth if you have some on hand, but store-bought works perfectly too. - Bay Leaf (1 leaf):
A simple yet powerful flavor builder. It gives the broth a gentle herbal undertone that ties everything together. Just don’t forget to remove it before serving! - Dried Thyme (1 teaspoon):
Thyme adds a comforting, earthy note that defines the flavor of this Chicken & Rice Soup. If you prefer a brighter herbal touch, you can use fresh thyme — about three times the dried amount. - Dried Parsley (1 teaspoon):
Adds a mild freshness and a pop of green color. Fresh parsley can be stirred in at the end for even more brightness. - Salt (1 teaspoon):
A little salt enhances all the natural flavors in your soup. Taste and adjust at the end, especially if your broth already contains sodium. - Black Pepper (½ teaspoon):
A must for that subtle warmth and balance. Freshly ground pepper works best for a more aromatic kick. - Lemon Juice (Juice of 1 lemon, optional):
This simple step at the end adds a surprising brightness that lifts the entire soup. I like to squeeze in fresh lemon juice just before serving — it’s the secret that makes this Chicken & Rice Soup taste clean and vibrant. - Fresh Parsley (for garnish):
A sprinkle of fresh parsley right before serving makes your bowl come alive. It’s not just pretty — it adds a burst of freshness that complements the comforting chicken and rice beautifully.
How to Make Chicken & Rice Soup (Step-by-Step Guide)
Making homemade Chicken & Rice Soup from scratch is simpler than you might think — and it all comes together in one pot.
Here’s how to build deep flavor, tender chicken, and perfectly fluffy rice with easy steps that anyone can follow.
Step 1: Sauté the Aromatics
Start with a large soup pot or Dutch oven — the kind that heats evenly and gives you enough room to stir without spills.
Heat 2 tablespoons of olive oil over medium heat. Once it shimmers, add diced onion, carrots, celery, and minced garlic.
Cook for about 5–6 minutes, stirring often, until the vegetables soften and your kitchen smells like cozy comfort.
This step is the secret to a flavorful base — those lightly caramelized bits on the bottom of the pot will deepen the soup’s overall taste.
Tip: If you’ve ever made my Slow Cooker Lemon Chicken Rice Soup, you’ll know that starting with aromatic veggies first gives that warm, homemade flavor no shortcut can replace.
Step 2: Add the Chicken and Broth
Next, place your boneless, skinless chicken breasts or thighs directly into the pot with the softened vegetables.
Pour in 8 cups of chicken broth, making sure the chicken is fully submerged. Add the bay leaf, dried thyme, parsley, salt, and pepper.
Give it a quick stir to combine everything, then bring the mixture to a gentle boil. Once boiling, reduce the heat to low and cover the pot.
Simmer for 20 minutes, allowing the chicken to cook through and absorb all the savory flavors from the broth and herbs.
Why this matters: Simmering slowly keeps the chicken juicy and tender instead of dry. The broth starts to thicken slightly as the starch from the vegetables releases — that’s when you know you’re building something special.
Step 3: Shred the Chicken
When the chicken is cooked (it should be tender and no longer pink inside), carefully lift it out using tongs or a slotted spoon.
Place it on a cutting board and shred it with two forks — the meat should pull apart easily.
Return the shredded chicken to the pot and stir it gently to mix with the flavorful broth.
This step gives your Chicken & Rice Soup that classic, homemade look and texture — perfectly tender bits of chicken in every spoonful.
Step 4: Add the Rice
Now, stir in 1 cup of uncooked long-grain white rice.
Cover again and let it cook for about 15 minutes, or until the rice is soft but not mushy.
Give it a stir every few minutes to prevent sticking at the bottom.
As the rice cooks, it releases starch that slightly thickens the soup, turning it from a clear broth into a silky, comforting bowlful.
Optional: If you prefer a lighter, brothier texture, cook the rice separately and add it just before serving — a trick I sometimes use in my Lemon Orzo Soup Recipe.
Step 5: Brighten It Up
Once the rice is tender and your kitchen smells absolutely inviting, squeeze in the juice of one lemon.
That little burst of acidity lifts the flavors and adds brightness to the hearty chicken and rice combination.
Taste and adjust your seasoning here — sometimes a pinch more salt or black pepper is all it takes to make the flavor pop.
Step 6: Serve and Garnish
Now comes the best part — serving.
Ladle the Chicken & Rice Soup into warm bowls, making sure each serving gets a good balance of chicken, rice, and veggies.
Sprinkle freshly chopped parsley on top for a fresh finish and a touch of color.
If you want to make it extra special, serve it with a slice of crusty bread or alongside a light salad.
And just like that, you’ve got a nourishing, complete meal that warms both body and spirit.
Bonus Tip – Make It Ahead
This soup is ideal for meal prep. In fact, it often tastes even better the next day as the flavors continue to blend.
Store it in an airtight container in the fridge for up to 4 days, or freeze it for up to 3 months.
When reheating, add a splash of chicken broth or water to bring back its original consistency.
Tips and Tricks for Perfect Chicken & Rice Soup
- Use leftover chicken: Got roasted chicken in the fridge? Shred it and cut cooking time in half.
- Don’t overcook the rice: Add it toward the end for perfectly tender grains that won’t turn mushy.
- Want a thicker soup? Let it simmer a bit longer after adding rice — it naturally thickens as it rests.
- Freezer-friendly tip: Let the soup cool completely before freezing in airtight containers.
- Lemon love: The squeeze of lemon at the end might seem small, but it makes a remarkable difference.
Storage for Chicken & Rice Soup
Let the soup cool before transferring it to airtight containers. It will keep in the refrigerator for up to 4 days, or freeze it for up to 3 months. When reheating, add a splash of broth or water to loosen the texture since rice tends to soak up liquid.
FAQs
Can I use brown rice instead of white rice?
Yes, but brown rice takes longer to cook. Simmer an extra 15–20 minutes or cook the rice separately before adding it to the soup.
Can I make this in a slow cooker?
Absolutely! Try my Slow Cooker Lemon Chicken Rice Soup for a cozy hands-off version.
Can I use rotisserie chicken?
Definitely. Just skip the simmering step and stir the shredded rotisserie chicken in with the rice.
Conclusion
This Chicken & Rice Soup is everything a quick and healthy weeknight meal should be — simple, satisfying, and made with real ingredients that warm you from the inside out. It’s the kind of meal that brings everyone to the table, bowls in hand, ready to unwind after a busy day.
Give it a try this week and see why it’s a family favorite around here. If you make it, I’d love to hear how it turned out — leave a comment or tag me on Instagram at @nourishwellrecipes so I can see your beautiful bowls of comfort.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
Print
Chicken & Rice Soup: Quick, Healthy, and Comforting Dinner
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Chicken & Rice Soup is a comforting, one-pot meal made with tender chicken, vegetables, long-grain rice, and aromatic herbs — the perfect cozy dish for any day of the week.
Ingredients
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 lb boneless, skinless chicken breasts (or thighs)
- 1 cup long-grain white rice
- 8 cups chicken broth
- 1 bay leaf
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1 tsp salt
- ½ tsp black pepper
- Juice of 1 lemon (optional, for brightness)
- Fresh parsley, chopped (for garnish)
Instructions
1. In a large pot, heat olive oil over medium heat.
2. Add diced onion, carrots, celery, and garlic. Cook for about 5 minutes, stirring occasionally, until vegetables are softened.
3. Place chicken breasts or thighs into the pot.
4. Pour in chicken broth and add bay leaf, dried thyme, dried parsley, salt, and black pepper.
5. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until chicken is cooked through.
6. Remove chicken from the pot, shred it with two forks, and return it to the soup.
7. Stir in the uncooked rice and simmer for another 15 minutes or until the rice is tender.
8. Stir in lemon juice, if using, for added brightness.
9. Taste and adjust seasoning with more salt and pepper as needed.
10. Ladle soup into bowls and garnish with freshly chopped parsley.
11. Serve hot and enjoy!
Notes
This soup is great for meal prep — it stores well in the fridge for up to 4 days.
For a richer flavor, use a mix of chicken breasts and thighs.
Add more broth when reheating if the rice has absorbed too much liquid.
Make it your own by adding a handful of spinach or kale near the end of cooking.
