Comforting, Homemade Chicken And Rice Soup Recipe

There’s something about a warm bowl of chicken and rice soup that feels like a comforting hug in a bowl. This is the kind of recipe that fills your home with an amazing aroma as it simmers away on the stove, making even a chilly or rainy day feel just a little bit cozier. This homemade chicken and rice soup is the ultimate in simple, wholesome cooking—perfect for when you want something warm, filling, and easy on the stomach. Whether you’re fighting off a cold, looking for a weeknight dinner, or just craving something soothing, this recipe is sure to hit the spot.

One of my favorite memories of this soup is making it on a cold winter’s day when I was feeling a bit under the weather. I love how simple ingredients like chicken, rice, and vegetables can come together to make something that feels so nourishing. As the soup simmered, the scent of garlic and thyme filled my kitchen, and by the time I had a steaming bowl in my hands, I already felt a little better. It’s incredible how food can have that effect, right?

this RECIPE

The story behind chicken and rice soup 🥣

Chicken and rice soup has been around for centuries, with many different versions across cultures. In American households, it’s often seen as a go-to for colds or sore throats because of its warm broth and easy-to-digest ingredients. Versions of this soup can be found worldwide—there’s a classic Greek version with lemon called avgolemono, and in Asia, chicken and rice soups are made with ginger for a spicy kick. What’s great about this particular version is its simplicity. It’s made with accessible ingredients, but it’s packed with flavor and comfort, making it an easy favorite.

Let’s talk ingredients: the stars of the show

• Olive oil: This is for sautéing the veggies and gives a light, healthy base. If you’re out of olive oil, feel free to use another neutral oil like avocado or canola.
• Garlic and onion: These two are a flavor base that bring depth to the soup. Fresh garlic adds a mild warmth, while the onion gives a natural sweetness as it cooks down.
• Carrots and celery: Classic soup veggies that bring both flavor and texture. The carrots add a subtle sweetness, and the celery adds a bit of earthiness.
• Chicken stock powder or bouillon cubes: These give the soup an extra kick of chicken flavor. If you prefer, you could also use homemade chicken stock for even richer taste.
• Dried herbs (parsley and thyme): These herbs add a subtle hint of flavor without overpowering. If you don’t have dried parsley, fresh parsley works too—just add it in at the end.
• Chicken thighs: Bone-in, skinless chicken thighs provide a deep, rich flavor that’s perfect for soup. You could also use chicken breasts, but thighs will keep the soup juicier.
• Rice: Regular long-grain rice is perfect here. You could also experiment with brown rice or wild rice, but keep in mind they may need more cooking time.
• Low-sodium chicken broth: The base of the soup. Low-sodium broth lets you control the salt level better.
• Bay leaf and black pepper: The bay leaf adds a subtle depth, and the pepper gives a gentle heat. Just remember to remove the bay leaf before serving!

Kitchen gear: What you’ll need to make this soup

This recipe is super straightforward, and you won’t need any fancy tools to make it. Here’s what you’ll want to have on hand:

• Large pot or Dutch oven: A good-sized pot is essential for making soup, especially since this recipe calls for eight cups of liquid. If you have a Dutch oven, even better! It retains heat well and cooks everything evenly.
• Sharp knife and cutting board: For chopping all those veggies and mincing the garlic.
• Wooden spoon or spatula: Perfect for stirring everything together.
• Lid: You’ll want a fitting lid to keep the heat in as the soup simmers, helping it cook faster and keep the flavors intense.

If you don’t have a large enough pot, you could make a half batch or split it between two smaller pots. And if you’re missing a lid, you can always use a sheet pan or some foil in a pinch!

Step-by-step: My foolproof method for perfect chicken and rice soup

Step 1: Start with a fragrant base

Heat the olive oil in your pot over medium-high heat. Once it’s warm, add the chopped onion and minced garlic. Stir and let them cook for about three minutes, until the onion becomes translucent and the garlic releases its fragrance. This step is all about building flavor, so don’t rush it!

Step 2: Add the veggies

Toss in the diced carrots and celery. Give them a quick stir and let them cook for a minute or so. This short cooking time will soften them up just a bit before they go into the soup.

Step 3: Build the broth

Now it’s time to add the chicken stock powder, dried parsley, thyme, bay leaf, black pepper, chicken broth, and water. Stir everything together to combine, then add the chicken thighs into the pot.

Step 4: Let it simmer

Cover the pot with the lid, and reduce the heat to medium-low. Let the soup simmer for about 30 minutes. As it simmers, you might notice a bit of foam forming on the surface—if you like, you can skim this off with a spoon. It’s not necessary, but it can make the soup look a little clearer.

Step 5: Add the rice

Once the soup has simmered for 30 minutes, add the uncooked rice. Stir to make sure it doesn’t stick to the bottom, then cover the pot again and let it simmer for another 15 minutes, until the rice is tender.

Step 6: Shred the chicken

Turn off the heat and carefully remove the chicken thighs from the pot. Use two forks to shred the chicken into bite-sized pieces, then discard the bones. Stir the shredded chicken back into the soup.

Step 7: Taste and adjust

Give the soup a taste and add salt if needed. Serve it hot, garnished with a sprinkle of chopped parsley if you like a pop of color!

Variations to try for this chicken and rice soup

• Make it creamy: For a creamy version, add half a cup of heavy cream or a splash of coconut milk after the rice has cooked.
• Use different grains: Try swapping the rice with barley or farro for a different texture. Keep in mind that they may require longer cooking times.
• Add extra veggies: Feel free to add in other vegetables like chopped zucchini, spinach, or peas during the last few minutes of cooking for extra nutrition.
• Make it gluten-free: This recipe is already gluten-free as long as you use gluten-free broth and bouillon cubes.
• Lemon and dill twist: Add a squeeze of fresh lemon juice and a sprinkle of chopped dill at the end for a bright, fresh flavor.

Serving suggestions: Make it look as good as it tastes

When it’s time to serve, ladle the soup into bowls and sprinkle a bit of fresh parsley on top for a lovely touch of green. You could also add a little cracked black pepper or a drizzle of olive oil for some extra flair. Pair this with a side of crusty bread or a simple green salad for a complete, comforting meal.

Drink pairings

To keep things cozy, try pairing this chicken and rice soup with a warm beverage like ginger tea or a mild chamomile tea, which complements the flavors without overpowering them. If you prefer something cold, a glass of iced lemon water or cucumber-infused water would add a refreshing contrast to the warm, hearty soup. Another fun option could be a light apple cider, either warm or cold, for a hint of sweetness that balances the savory soup nicely.

Storage and reheating tips

Leftovers of this soup store beautifully! Just let it cool, then transfer it to an airtight container and keep it in the refrigerator for up to 4 days. If you’re planning to store it longer, you can freeze it for up to 3 months. One tip: if you know you’ll be freezing some, consider leaving out the rice and adding it fresh when reheating. This way, the rice won’t get mushy.

To reheat, simply warm it on the stovetop over medium heat until hot, stirring occasionally. If it’s too thick (rice tends to absorb a lot of liquid), add a splash of extra broth or water to get it back to the desired consistency.

Adjusting for different serving sizes

This recipe makes about 6 servings, but it’s easy to scale up or down. If you want to make a smaller batch, just halve all the ingredients. For a larger batch, double the ingredients and use a larger pot if necessary. Just be aware that doubling the rice might make the soup thicker, so you may want to adjust the broth and water accordingly.

Troubleshooting common issues

• Soup is too thick: If your soup ends up too thick, just add a little more broth or water and stir well.
• Rice is mushy: This can happen if the soup sits for too long with the rice in it. If you’re planning to save leftovers, consider cooking the rice separately and adding it when you serve.
• Soup lacks flavor: Make sure you’ve added enough salt, as this brings out all the other flavors. You can also add an extra bouillon cube or a dash of soy sauce for depth.

Frequently asked questions

1. Can I use chicken breasts instead of thighs? Yes, chicken breasts work well, but they tend to be a bit leaner. Thighs add more richness, but breasts are a great substitute.

2. What type of rice is best? Long-grain white rice is ideal, but you can experiment with other varieties. Just adjust the cooking time as needed.

3. Can I make this soup in a slow cooker? Absolutely! Sauté the onions, garlic, carrots, and celery on the stovetop, then add everything to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.

4. How do I prevent the rice from absorbing too much liquid? If you plan to have leftovers, cook the rice separately and add it to each bowl before serving. This keeps it from soaking up all the broth.

5. Can I freeze this soup? Yes! Just let it cool completely before freezing. For best results, leave out the rice and add it fresh when you reheat.

Enjoy this comforting chicken and rice soup! It’s the perfect meal to warm you up and make you feel right at home. Feel free to make it your own, and happy cooking!

Print