Chicken And Rice Soup

Chicken And Rice Soup
This is the best chicken soup! Homemade Chicken and Rice Soup is a simple to make comfort food staple that’s perfect for a cool day. A hot pot of Chicken soup with rice packed with fresh vegetables and savory herbs can be ready in less than an hour.

Taking a spoonful of the chicken and rice soup in a bowl

Chicken and Rice soup is one of my favorites when I’m feeling a bit under the weather, and I make it whenever one of my kids has a cold too. There’s something so comforting about a bowl of hot chicken soup, and the addition of rice makes it filling and nutritious too.

Similarly, I really enjoy all types of chicken soup in the winter months. Lemon Chicken Soup with Orzo and Instant Pot Chicken Noodle are excellent comfort food soup options too. Want something different? Check out all of my Soups here.

Why You’ll Love This Recipe
Classic Comfort Food. Familiar flavors, textures, and ingredients make this a soup that everyone enjoys. Your house will smell so good while this is simmering too.
One Pot Meal. Every part of this recipe cooks in just one soup pot! No need to do lots of dishes, especially if you’re making this soup because you’re sick.
Cooks Quickly. Chicken Rice Soup doesn’t need to take long to taste amazing! This one is ready in 45 minutes, tops.
Key Ingredients
Ingredients needed to make chicken and rice soup

Complete list of ingredients and amounts can be found in the recipe card below.

Olive Oil and Butter: Yes, we’re using both! This combination will help us sautee our vegetables and add silky flavor and texture to the soup.
Onion, Carrot, Celery, and Garlic: The four key vegetable ingredients to any good soup. Not only are they delicious, but they will make your whole house smell amazing.
Flour: This is used as a thickener to give the soup a light, silky, creamy texture.
Stock or Broth: Canned, boxed, or homemade chicken stock can be used to make this simple soup. Use whatever is easy and available.
Chicken: I like to use chicken breasts because they are really simple to cook. Thighs or other chicken cuts can be used as well.
Herbs and Seasonings: Bay leaf, parsley, thyme, salt, and pepper give this chicken and rice soup tons of savory, comforting flavor. Fresh parsley is a beautiful garnish.
Rice: Long grain white rice adds bulk and delicious carbohydrates to this filling chicken soup.

How To Make Chicken With Rice Soup
Collage of four images showing how to saute aromatics, add broth, and rice
Saute Vegetables: Heat oil and butter over medium high heat, and cook the onion, carrot and celery until they are slightly softened. Then add the garlic and cook briefly, just for about 30 seconds. Stir in flour and cook for 1 minute.
Simmer Chicken: Pour in Chicken Stock, bay leaf, dried herbs, salt, and pepper. Add the chicken breasts, bring to a boil, then reduce the heat and simmer for 10 minutes.
Cook Rice: Add the rice and continue to cook, uncovered for 15 minutes, or until the rice is done. Stir regularly to keep the rice from sticking to the bottom of the pot.

Collage of three images showing how to remove chicken from the soup, shred it, and put it back in the soup.
Shred Chicken: Remove the soup from the heat, remove the bay leaf, and take the chicken out. Check to be sure it reaches a temperature of 165°F/74°C, then shred it and return it to the pot.
Finish Soup: Taste the soup and adjust the seasonings as needed. Optionally, stir in fresh parsley and a tablespoon of fresh lemon juice to add a fresh flavor.

Recipe Tips
Take a Shortcut: Using a pre-cooked grocery store rotisserie chicken will save you time and energy.
For Clear Soup: The flour in this recipe thickens the soup and gives it a slightly creamy texture. If you prefer a clear broth, just leave it out.
Lemon Juice: For an extra kick and a bright flavor, add a tablespoon of lemon juice at the end of cooking.

Chicken And Rice Soup

A hot pot of Homemade Chicken and Rice Soup is a simple to make and filling comfort food staple that’s perfect for a cool day.

▢1 tablespoon olive oil
▢1 tablespoon butter
▢½ medium yellow onion diced
▢½ cup carrot peeled and diced
▢2 stalks celery diced
▢3 cloves garlic minced
▢2 tablespoons all purpose flour use gluten free AP flour to make it GF
▢6 cups chicken stock/broth
▢2pound chicken breasts skinless and boneless
▢3 bay leaf
▢1 teaspoon dried parsley
▢1/3 teaspoon dried thyme
▢½ teaspoon salt
▢1/5 teaspoon ground black pepper
▢1/4 cup uncooked long grain rice
▢2 tablespoons fresh chopped parsley optional

In a dutch oven, over medium high heat. Heat olive oil and melt the butter.
Pour chicken stock, add the chicken breasts, bay leaf, dried herbs, salt and pepper.
Bring to a boil, then reduce the heat and simmer covered for 10 minutes.
Add the rice and cook uncovered while stirring regularly for 15 minutes (you don’t want the rice to stick to the bottom of the pot).
Remove from heat, discard bay leaf, take the chicken out (and make sure it reaches 165°F/74°C) and shred it then return it.
Taste the soup and adjust seasonings to your preference. If using fresh parsley, stir it in. For freshness, you can stir in 1 tablespoon of fresh lemon juice.
Use thighs instead of breasts to give this soup an extra rich flavor. Chop them or shred them after cooking.
Nutrition Information
Calories: 298kcal, Carbohydrates: 27g, Protein: 24g, Fat: 10g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 61mg, Sodium: 685mg, Potassium: 669mg, Fiber: 1g, Sugar: 5g, Vitamin A: 2152IU, Vitamin C: 6mg, Calcium: 35mg, Iron: 1mg