Chicken and Rice Soup is a healthy and easy one-pot meal made with tender chicken, vegetables, and long grain rice in a flavorful broth. This homemade soup is perfect for a quick dinner, meal prep, or when you need a comforting recipe during cold and flu season. It’s made with pantry staples, ready in under an hour, and great for the whole family.

This classic Chicken and Rice Soup is warm, nourishing, and easy to make with simple ingredients. Tender chicken, soft vegetables, and fluffy rice come together in a light, flavorful broth that’s perfect for any day of the week.

Table of Contents

Ingredients

2 Tbsp olive oil or avocado oil
1 large onion, diced
2 large carrots, diced
1 stalk celery, diced
1 lb chicken breast (about 3 small pieces) or chicken thighs
⅓ cup uncooked long grain rice (such as basmati or jasmine)
8 cups chicken broth or stock
1 cup water
1 tsp salt, or to taste
½ tsp ground black pepper, or to taste
2 bay leaves
2 Tbsp fresh dill, parsley, or a combination

Instructions

Sauté the Vegetables
Heat a Dutch oven or large soup pot over medium heat. Add oil, then stir in diced onion, carrots, and celery. Cook for 6–7 minutes, stirring occasionally, until vegetables are softened and lightly golden.
Simmer the Soup
Add the chicken, rice, bay leaves, chicken broth, water, salt, and pepper. Bring to a boil, skimming off any foam that rises to the top. Reduce the heat to medium-low and simmer uncovered for 25–30 minutes, or until the chicken is cooked through and the rice is tender.
Shred the Chicken
Remove the cooked chicken from the pot and shred it into bite-sized pieces. Return it to the soup.
Add Fresh Herbs and Serve
Stir in chopped herbs, adjust seasoning to taste, and serve hot.

Tips

Use boneless, skinless chicken thighs for extra flavor and tenderness.
Skim the foam off the broth for a cleaner, clearer soup.
Add herbs at the end to preserve their bright flavor.
If you prefer thicker soup, use slightly less broth or add extra rice.

Variations and Substitutions

Low-Carb: Replace rice with cauliflower rice.
Herbs: Try thyme, rosemary, or chives instead of dill or parsley.
Vegetarian: Swap chicken for chickpeas and use vegetable broth.
Lemon Twist: Add a splash of lemon juice for a bright, fresh finish.
Leftovers: Use cooked rotisserie chicken—just add it at the end.

FAQs

Can I use cooked rice?
Yes, stir in cooked rice during the last 5 minutes of simmering to prevent it from getting mushy.

Can I freeze this soup?
Yes, though rice can absorb liquid over time. You may need to add extra broth when reheating.

What’s the best rice for this soup?
Long grain white rice, such as jasmine or basmati, holds its texture well. Avoid instant rice.

Serving Suggestions

Pair with crusty bread or garlic toast.
Serve alongside a fresh green salad for a light meal.
Add crackers or pita chips for extra crunch.

Why You’ll Love This Recipe

Quick and easy to make in one pot
Hearty, comforting, and full of flavor
Customizable with pantry and fridge staples
Kid-friendly and perfect for leftovers
Ideal for cold weather, sick days, or meal prep