A comforting bowl of chicken and rice soup is just what I need when the weather cools down or when I’m craving something cozy and nourishing. This recipe brings together tender chicken, aromatic vegetables, and fluffy rice in a savory, flavorful broth that warms from the inside out. It’s easy to make in one pot and perfect for family dinners, meal prep, or soothing a cold.
Why I Love This Recipe
I love how this chicken and rice soup is both simple and satisfying. It’s a complete meal in a bowl with protein, veggies, and grains all in one. Whether I’m using fresh chicken or leftovers, it always turns out delicious. Plus, it’s a great way to use pantry staples and customize based on what I have on hand. The subtle blend of thyme and garlic makes the broth incredibly aromatic, and the rice soaks up all that goodness as it cooks. It’s a go-to comfort meal that never fails.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 boneless, skinless chicken breasts (or thighs), cut into pieces
1 cup long‑grain white rice (or brown rice, if preferred)
1 teaspoon dried thyme
1 bay leaf
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)
Directions
I start by heating the olive oil in a large pot over medium heat.
I add the onion, carrots, and celery, then sauté everything until softened—about 5 minutes.
I stir in the garlic and cook it for another minute until fragrant.
I pour in the chicken broth and add the chicken pieces, thyme, and bay leaf.
Once it comes to a boil, I reduce the heat and let it simmer for 10 to 15 minutes, until the chicken is fully cooked.
I remove the bay leaf, stir in the rice, and continue simmering until the rice is tender. White rice takes about 15 minutes; brown rice takes longer and may need extra broth.
I season with salt and pepper to taste.
Finally, I ladle it into bowls and garnish with fresh parsley before serving.
Servings and timing
This recipe makes about 6 to 8 servings, perfect for a family dinner or leftovers.
Prep Time: 10 minutes
Cook Time: 30–35 minutes
Total Time: 40–45 minutes
Variations
I sometimes use leftover cooked chicken to save time—just add it when the rice is nearly done.
If I want to add more vegetables, I toss in frozen peas, corn, or fresh spinach during the last few minutes.
For a gluten-free version, I make sure my chicken broth is certified gluten-free.
When I feel like something heartier, I swap white rice for brown rice or even a wild rice blend—just remember to adjust the cooking time and liquid accordingly.
I occasionally add a splash of lemon juice at the end for a bright, fresh twist.
Storage/Reheating
I let leftovers cool completely before storing them in an airtight container.
In the fridge: It keeps well for up to 4 days.
In the freezer: I freeze it for up to 3 months. I usually let it thaw overnight in the fridge before reheating.
To reheat: I warm it on the stovetop over medium heat, adding a bit of broth or water if it’s thickened too much. The microwave works too—just cover and heat in short bursts, stirring in between.
FAQs
How do I keep the rice from getting mushy in leftovers?
I sometimes cook the rice separately and add it to individual bowls when serving. That way, it stays firm and doesn’t soak up all the broth in storage.
Can I use rotisserie chicken instead of raw chicken?
Yes, I often use shredded rotisserie chicken to save time. I add it toward the end, just long enough to warm through.
Is this soup good for meal prep?
Absolutely. It reheats well, and the flavors deepen after a day in the fridge. I portion it into containers for easy lunches or quick dinners.
Can I make it vegetarian?
Yes, I skip the chicken and use vegetable broth. I add beans like chickpeas or white beans for protein and texture.
What kind of rice works best?
I prefer long-grain white rice for quick cooking and a tender texture. Brown rice is a heartier alternative but needs a longer cook time and more liquid.
Conclusion
This chicken and rice soup is everything I want in a cozy, home-cooked meal. It’s easy to make, full of classic flavors, and endlessly customizable. Whether I’m feeling under the weather or just in the mood for something warm and satisfying, this recipe always hits the spot. It’s the kind of dish I come back to again and again, and I know it’ll become a staple in my kitchen for years to come.
