There are some recipes that just feel like home, and for me, chicken and rice soup is one of them. Growing up, this was the soup my family would make whenever the weather turned cold, or when someone needed a little extra comfort. The smell of onions, carrots, and celery sizzling in a pot still reminds me of those evenings when the whole house filled with warmth before the first spoonful was even served. It’s a dish that doesn’t just nourish your body—it wraps you in nostalgia and coziness.
Whether you’re trying to get dinner on the table after a long day, caring for someone who’s feeling under the weather, or just craving something hearty and soul-soothing, this soup is always the answer.
Why I Love This Soup
This is more than just a recipe—it’s a bowl of memories. It’s the dish that makes a busy night feel calm, that brings comfort during sick days, and that has a way of gathering family around the table without effort. It’s budget-friendly, customizable, and always delicious. For me, chicken and rice soup will always be a reminder that the simplest meals are often the ones that make us feel the most cared for.
Ingredients
- 2 tablespoons olive oil or butter
- 1 medium onion, finely chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 6 cups chicken broth (homemade or store-bought)
- 2 cups cooked chicken (shredded or diced; rotisserie works wonderfully)
- 1 cup rice (white long-grain, jasmine, or basmati)
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- 1 bay leaf
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Juice of ½ a lemon (optional, for brightness)
Step-by-Step Instructions
Start by heating olive oil or butter in a large pot or Dutch oven over medium heat. Once the pan is warm, toss in your onions, carrots, and celery—the classic trio that forms the backbone of any good soup. Let them soften and release their natural sweetness for about 5–7 minutes, then add the garlic and stir until fragrant.
Next, pour in your chicken broth. As it simmers, stir in the thyme, bay leaf, and a good pinch of salt and pepper. Let the flavors mingle for a few minutes while the broth gently bubbles away.
Add the rice directly into the pot and let it cook in the broth, soaking up all that goodness. Depending on the rice you choose, this should take 15–20 minutes. While the rice is cooking, shred or dice your chicken if you haven’t already. Once the rice is tender, stir the chicken into the pot and let it warm through for another 5 minutes.
Before serving, taste the soup and adjust the seasoning. If you’d like, squeeze in a little lemon juice for brightness. Remove the bay leaf, sprinkle in some fresh parsley, and ladle into bowls while it’s still piping hot.
Tips for the Best Soup
- Use leftovers wisely: Rotisserie chicken is a lifesaver—just shred and add it at the end so it doesn’t dry out.
- Pick the right rice: Jasmine or long-grain white rice stays fluffy, while brown rice adds a nutty flavor but takes longer to cook.
- Veggie boost: Peas, spinach, kale, or corn make wonderful additions for more color and nutrition.
Delicious Variations
- Creamy Chicken and Rice Soup: Stir in a splash of heavy cream or half-and-half before serving for a rich, velvety texture.
- Brown Rice Twist: Swap in brown rice for a hearty, wholesome version—just give it extra cooking time.
- Herb Garden Soup: Fresh dill, rosemary, or sage can transform the flavor into something even more fragrant.
Serving Suggestions
This soup is at its best alongside crusty bread or soft dinner rolls to soak up the broth. A fresh green salad pairs nicely if you want to balance things out, and crackers add a fun crunch. It’s also the kind of dish that makes the perfect cozy companion for a blanket, a good book, or your favorite show.
Storage Tips
Chicken and rice soup keeps well in the fridge for up to 4 days, though the rice will continue to absorb liquid as it sits. When reheating, add a splash of broth or water to bring it back to life. If you’d like to freeze it, do so without the rice and add fresh rice later—the soup will keep beautifully for up to 2 months.
Nutritional Value (per serving)
Calories: ~300–320, Protein: 22–25 g, Carbohydrates: 32–35 g, Dietary Fiber: 2–3 g, Sugars: 3–4 g, Fat: 8–10 g, Saturated Fat: 2 g.