Chicken & Rice Soup | Dinners, Dishes, and Desserts

Wholesome Chicken Rice Soup is an easy soup recipe with tender chicken pieces, fluffy rice, and aromatic vegetables simmered in a savory broth. It’s a satisfying family meal that’s perfect for the colder months.

A bowl of chicken rice soup garnished with fresh parsley on a wooden table. 

As soon as soup season hits, this one-pot chicken rice soup is the first recipe to hit my stovetop. Chicken rice soups are some of my all-time favorite recipes. Cozy, hearty, and packed full of tender chicken, aromatic veggies, wholesome rice, and savory herbs, this soup always satisfies. The broth is rich and flavorful, and it’s the type of easy meal that warms you from the inside out on chilly days.

Why You’ll Love This Chicken & Rice Soup Recipe

  • Rich and creamy. The starches in the rice combine with the savory broth to create a creamy, aromatic soup filled with juicy shredded chicken and vegetables. All of the ingredients are cooked in the same pot, so there’s no shortage of flavor.
  • Comforting. This homemade chicken rice soup is a big ol’ bowl of wintertime comfort food. It’s rich, filling, and stick-to-your-ribs. Perfect for chilly weather!
  • Easy ingredients. It doesn’t get much better than a simple recipe with loads of flavor. You likely have what you need to make this soup in the pantry already. All it takes is a few inexpensive ingredients.
Ingredients for chicken rice soup.

Ingredients Needed

Here are some notes on the ingredients for this cozy chicken rice soup. Scroll to the recipe card at the end of the post for the exact amounts and recipe details.

  • Oil – Vegetable oil, olive oil, or another type of cooking oil.
  • Veggies – Diced onion, carrots, and celery form the flavor base for the soup.
  • Garlic
  • Chicken broth – Or vegetable broth.
  • Herbs – Dried parsley, thyme, and bay leaf.
  • Salt and pepper
  • Rice – The best rice for soup is long-grain rice. You can use white rice or wild rice.
  • Chicken – Raw, boneless skinless chicken breasts or thighs. Or, you can use cooked, shredded chicken.

How to Make Chicken & Rice Soup

Let’s go over how to make the perfect chicken rice soup on the stovetop. Have this soup on the table in under an hour!

  • Sauté the vegetables. Cook your onion, carrots, and celery in a large pot with oil. Once they’ve started to soften, stir in the garlic.
  • Add the broth. Next, pour in chicken broth and sprinkle in your thyme, parsley, and bay leaf. Bring the whole pot to a boil.
  • Combine. Add in the rice and raw chicken, then simmer the soup for about 20 minutes. Afterward, shred the chicken and add it back to the pot.
  • Serve! Ladle your soup into bowls, garnish with parsley, and dig in. See below for easy serving suggestions.

Tips, Tricks, and Variation Ideas

Here are some quick tips and easy variations for this hearty soup recipe.

  • Don’t overcook the rice. The rice will continue to soften as it sits in the broth, so do your best to not overcook it from the get-go. Overcooked rice can make this soup mushy.
  • Use wild rice. Swap regular rice for Wild Rice if you prefer. It just takes longer to cook, so adjust accordingly.
  • Use leftover turkey instead. Make a variation of this soup with leftover turkey in place of chicken in the days after Thanksgiving. You might also like this Turkey Rice Soup made with wild rice.
  • Make it creamy. The starches in the rice make this soup creamy already. But if you’d like to amp up the indulgence factor, add a touch of whole milk or heavy cream right at the end for Creamy Chicken Rice Soup. Make sure the pot is off the heat so that the cream doesn’t curdle.
A ladle scooping chicken rice soup from a pot.

Can I Use Leftover Chicken?

Yes! Soups are some of my favorite ways to use up ingredients from previous meals. If you have leftover cooked rotisserie chicken or Whole Chicken in the fridge, go ahead and shred it. When using chicken that’s already cooked, you only need to stir it into the soup during the final 2-3 minutes of cooking time, so that it can heat through.

Can I Use Leftover Rice?

Yes, the same goes for leftover White Rice. If you have cooked rice already in the fridge, you can add it to the soup right at the end.

A bowl of chicken rice soup garnished with fresh parsley on a wooden table.

What to Serve With Chicken & Rice Soup

This filling chicken soup is a hearty bowlful all on its own. If you’d like to round out a meal, you can this soup bistro-style with a Turkey Club Sandwich or Simple Tossed Salad. Or, try some of these tasty sides. 

A bowl of chicken rice soup garnished with fresh parsley on a wooden table.

How to Store and Reheat Leftovers

This chicken & rice soup makes great leftovers. For food safety purposes, store the soup airtight and refrigerate it within 2 hours of cooking. It will keep in the fridge for up to 3-4 days. Reheat the soup in a saucepan on the stove or the microwave until hot throughout.

Can You Freeze Chicken Rice Soup?

Yes! If you have lots of leftovers, this soup freezes well. Store the soup in airtight, freezer-safe containers and freeze it for up to 2-3 months. Thaw the soup in the fridge overnight and then reheat it for a cozy last-minute meal.

Prep Time
10 minutes

Cook Time
40 minutes

Total Time
50 minutes


  • 1 Tablespoon oil

  • 1 small onion, finely chopped

  • 2 large carrots, peeled and chopped

  • 1 rib celery, chopped

  • 3 cloves garlic, minced

  • 8 cups chicken broth

  • 1 teaspoon dried parsley

  • ½ teaspoon dried thyme

  • 1 large bay leaf (or 2 small)

  • Salt & Pepper to taste

  • 1 cup uncooked long grain white rice

  • 1 pound chicken breast or 2 cups shredded cooked chicken


  1. In a large stock pot heat oil over medium-high heat. Add onion, carrots, and celery, and cook for 5-6 minutes until they soften. Add garlic and cook for another minute.
  2. Pour in chicken broth, parsley, thyme, and bay leaf, and bring to a boil.
  3. Add rice and raw chicken if using, reduce heat to a simmer, and cook for about 20 minutes, stirring occasionally. Once the chicken is cooked and the rice is tender, remove the chicken and use forks to shred. Add back to the pot and serve.


  • Alternatively, if you are using already cooked chicken add during the last 2-3 minutes of the rice cooking to just heat it through. 
  • Use leftover rice and just add it in at the end to heat it through.

Nutrition Information



Serving Size


Amount Per Serving

Calories 213Total Fat 6gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 71mgSodium 1303mgCarbohydrates 12gFiber 1gSugar 3gProtein 27g

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on should only be used as a general guideline.

Did you make this recipe?

Please leave a comment on the blog or share a picture on social media!

I created a fun group on Facebook, and I would love for you to join us! It’s a place where you can share YOUR favorite recipes, ask questions, and see what’s new at Dinners, Dishes and Desserts (so that you never miss a new recipe)!

Be sure to follow me on Instagram and tag #dinnersdishes so I can see all the wonderful DINNERS, DISHES, AND DESSERTS recipes YOU make!

Be sure to follow me on my social media, so you never miss a post!

Facebook | Twitter | Pinterest | Instagram 

Did you know there is a Dinners, Dishes, and Desserts SHOP? Lots of different E-Books for sale. Or you can buy me a coffee to say thanks!

Source link