Simple Chicken and Rice Soup

Finding a comforting, homemade soup that actually fits into your busy schedule can feel nearly impossible. Between work, family dinners, and everything else on your plate, it’s tempting to just reach for the canned stuff or order takeout when someone’s feeling under the weather or you need something warm and satisfying.

Luckily, this chicken and rice soup hits all the right notes: it’s cozy and filling, comes together in one pot with minimal fuss, and uses straightforward ingredients you probably already have in your kitchen.

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What Kind of Rice Should I Use?

For chicken and rice soup, you’ve got a few good options depending on what you have in your pantry. Long-grain white rice is the classic choice and cooks up nice and fluffy without getting too mushy in the soup. If you prefer something with a bit more texture and nutrition, brown rice works great too, though keep in mind it’ll take about 15-20 minutes longer to cook through. Wild rice or rice blends can add a nice nutty flavor, but they also need extra cooking time. Whatever you choose, just avoid instant or minute rice since it tends to get really soft and break down too much in the broth.

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Options for Substitutions

This soup is pretty forgiving when it comes to swapping ingredients:

• Rice: You can use white rice, brown rice, or wild rice – just keep in mind that brown and wild rice take longer to cook, so add them earlier in the process or pre-cook them separately. Orzo pasta or small egg noodles work great too if you want to skip rice altogether.
• Chicken: Boneless skinless chicken breasts, thighs, or even a rotisserie chicken work well here. If using pre-cooked chicken, add it near the end just to heat through. Dark meat will give you more flavor, while breast meat keeps things leaner.
• Broth: Chicken broth is ideal, but vegetable broth works if that’s what you have. You can also use bouillon cubes or paste mixed with water – just watch your salt levels since these tend to be saltier.
• Fresh herbs: Don’t have fresh thyme or parsley? Dried herbs work fine – just use about 1/3 of the amount since dried herbs are more concentrated. For thyme, that’s about 2/3 teaspoon dried.
• Lemon juice: White wine vinegar or apple cider vinegar can substitute for lemon juice if needed. Start with half the amount and adjust to taste.

Watch Out for These Mistakes While Cooking

The biggest mistake when making chicken and rice soup is adding the rice too early, which causes it to absorb too much liquid and turn mushy – if you’re planning to store leftovers, consider cooking the rice separately and adding it to individual bowls instead.

Overcooking the chicken is another common issue that leads to dry, stringy meat, so pull it out as soon as it reaches 165°F and let it rest before shredding.

Don’t forget to remove those bay leaves before serving, as biting into one is unpleasant, and make sure to taste and adjust your salt at the end since the broth’s saltiness can vary.

For extra flavor, try browning the chicken pieces first before adding the broth, which adds a deeper taste to the whole soup.

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What to Serve With Chicken and Rice Soup?

This hearty soup is pretty filling on its own, but I love serving it with some warm, crusty bread or dinner rolls for soaking up all that flavorful broth. A simple side salad with mixed greens and a light vinaigrette adds a nice fresh crunch that balances out the richness of the soup. If you want to make it more of a complete meal, try adding some roasted vegetables on the side like broccoli or green beans, or even a grilled cheese sandwich cut into strips for dipping. For a lighter option, some crackers or breadsticks work great too, especially if you’re serving this soup to kids who love something crunchy alongside their meal.

Storage Instructions

Store: This soup keeps really well in the fridge for up to 4 days in an airtight container. Just keep in mind that the rice will continue to absorb the broth as it sits, so the soup will get thicker over time. If you’re planning to store it, you might want to add a little extra broth when reheating.

Freeze: You can freeze this soup for up to 3 months, but I’d recommend freezing it before adding the rice if possible. Rice can get a bit mushy after freezing, so it’s better to cook fresh rice and stir it in when you reheat. If you’ve already added the rice, it’ll still taste good, just with a softer texture.

Reheat: Warm the soup gently on the stove over medium-low heat, stirring occasionally. Add a splash of broth or water to thin it out if needed, since the rice tends to soak up liquid. You can also microwave individual portions, but make sure to stir halfway through and add a bit of liquid to keep it from drying out.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1150-1300
• Protein: 85-100 g
• Fat: 25-35 g
• Carbohydrates: 130-150 g

Ingredients

For the soup:

• 1.5 tbsp oil (I prefer Bertolli extra virgin olive oil for sautéing)
• 1 cup onion (diced into 1/2-inch pieces for even cooking)
• 1 cup carrot
• 1 cup celery
• 3 garlic cloves
• 2.5 tsp thyme
• 8 cups broth (I always use Swanson chicken broth for consistent salt levels)
• 1 lb chicken (cut into 1-inch bite-sized chunks)
• 2 bay leaves
• 1 cup jasmine rice (gives a much better aroma and fluffier texture)
• 0.5 tsp salt
• 0.25 tsp black pepper

For the finish:

• 1 tbsp lemon juice (freshly squeezed adds a bright acidity that cuts through the richness)
• 1.5 tbsp parsley

Step 1: Prepare Mise en Place and Build the Aromatic Base

• 1.5 tbsp oil
• 1 cup onion, diced
• 1 cup carrot, chopped
• 1 cup celery, chopped

Dice the onion into 1/2-inch pieces, chop the carrot and celery into similar-sized pieces, and mince the garlic cloves.

Heat the oil in a large pot or Dutch oven over medium heat until shimmering.

Add the diced onion, carrot, and celery, stirring occasionally, and cook for 7-10 minutes until the vegetables begin to soften and the onion turns translucent.

This allows the vegetables to release their flavors and create a flavorful foundation for the soup.

Step 2: Bloom the Aromatics and Build Depth

• 3 garlic cloves, minced
• 2.5 tsp thyme

Add the minced garlic and thyme to the softened vegetables and stir constantly for about 1 minute.

This brief cooking time allows the garlic and thyme to release their essential oils and infuse the base with aromatic flavor without burning the delicate garlic.

I like to use fresh thyme when I can find it, but dried works beautifully here too.

Step 3: Combine Liquid, Protein, and Grains

• 8 cups broth
• 1 lb chicken, cut into 1-inch chunks
• 2 bay leaves
• 1 cup jasmine rice

Pour the broth into the pot and add the chicken chunks, bay leaves, and jasmine rice, stirring to combine everything evenly.

The jasmine rice not only adds a subtle floral aroma but also cooks more evenly and stays fluffier than long-grain varieties.

Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low, cover the pot, and simmer for 20 minutes until the chicken is fully cooked through and the rice is tender.

Step 4: Finish with Brightness and Fresh Flavor

• chicken from Step 3, cooked
• 0.5 tsp salt
• 0.25 tsp black pepper
• 1 tbsp lemon juice, freshly squeezed
• 1.5 tbsp parsley, chopped

Remove the pot from heat and carefully fish out the bay leaves and chicken pieces using a slotted spoon.

If the chicken chunks are large, you can shred or cut them into smaller pieces for more consistent texture throughout the soup—I prefer shredding for a more tender, refined bite.

Return the chicken to the pot and stir in the salt, black pepper, freshly squeezed lemon juice, and chopped parsley.

The lemon juice adds a bright acidity that cuts through the richness of the broth and chicken, balancing all the flavors beautifully.

Step 5: Serve and Enjoy

Ladle the hot soup into bowls and serve immediately.

The soup is best enjoyed fresh while the broth is steaming and the flavors are bright and vibrant.

Simple Chicken and Rice Soup

Delicious Simple Chicken and Rice Soup recipe with step-by-step instructions.

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 42 minutes mins

Servings 5 servings

Calories 1225 kcal

Ingredients

  

For the soup

• 1.5 tbsp oil (I prefer Bertolli extra virgin olive oil for sautéing)
• 1 cup onion (diced into 1/2-inch pieces for even cooking)
• 1 cup carrot
• 1 cup celery
• 3 garlic cloves
• 2.5 tsp thyme
• 8 cups broth (I always use Swanson chicken broth for consistent salt levels)
• 1 lb chicken (cut into 1-inch bite-sized chunks)
• 2 bay leaves
• 1 cup jasmine rice (gives a much better aroma and fluffier texture)
• 0.5 tsp salt
• 0.25 tsp black pepper

For the finish

• 1 tbsp lemon juice (freshly squeezed adds a bright acidity that cuts through the richness)
• 1.5 tbsp parsley

Instructions

 

• Dice the onion into 1/2-inch pieces, chop the carrot and celery into similar-sized pieces, and mince the garlic cloves. Heat the oil in a large pot or Dutch oven over medium heat until shimmering. Add the diced onion, carrot, and celery, stirring occasionally, and cook for 7-10 minutes until the vegetables begin to soften and the onion turns translucent. This allows the vegetables to release their flavors and create a flavorful foundation for the soup.
• Add the minced garlic and thyme to the softened vegetables and stir constantly for about 1 minute. This brief cooking time allows the garlic and thyme to release their essential oils and infuse the base with aromatic flavor without burning the delicate garlic. I like to use fresh thyme when I can find it, but dried works beautifully here too.
• Pour the broth into the pot and add the chicken chunks, bay leaves, and jasmine rice, stirring to combine everything evenly. The jasmine rice not only adds a subtle floral aroma but also cooks more evenly and stays fluffier than long-grain varieties. Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low, cover the pot, and simmer for 20 minutes until the chicken is fully cooked through and the rice is tender.
• Remove the pot from heat and carefully fish out the bay leaves and chicken pieces using a slotted spoon. If the chicken chunks are large, you can shred or cut them into smaller pieces for more consistent texture throughout the soup—I prefer shredding for a more tender, refined bite. Return the chicken to the pot and stir in the salt, black pepper, freshly squeezed lemon juice, and chopped parsley. The lemon juice adds a bright acidity that cuts through the richness of the broth and chicken, balancing all the flavors beautifully.
• Ladle the hot soup into bowls and serve immediately. The soup is best enjoyed fresh while the broth is steaming and the flavors are bright and vibrant.