This **Chicken and Rice Soup Recipe** is the epitome of comfort in a bowl. A hearty, flavorful, and incredibly easy one-pot meal, it’s brimming with tender shredded chicken, an abundance of fresh, vibrant vegetables, and perfectly cooked, fluffy rice. Designed for minimal prep and effortless cleanup, this recipe promises a nourishing and satisfying experience for the whole family.
Author’s Note
One Pot. Endless Flavor. My Go-To Comfort Meal!
There’s something uniquely heartwarming about a bowl of homemade soup, especially when it comes together with such ease. While I adore a classic chicken noodle soup (and my Creamy Chicken Tortellini Soup holds a special place in my heart), this **Chicken and Rice Soup** offers a delightful and satisfying twist. Swapping pasta for tender grains of rice transforms the texture and heartiness, making it a meal that truly sticks to your ribs.
This soup is luxuriously thick and profoundly flavorful, packed with perfectly tender vegetables, chewy basmati rice, and succulent shredded chicken. Everything simmers together in a rich, herb-infused chicken broth, creating layers of taste that evolve with every spoonful. What makes this recipe truly exceptional is its simplicity: it’s incredibly quick to prepare, largely hands-off, and requires just one pot, minimizing your time in the kitchen and maximizing your enjoyment.
For an extra touch of indulgence, I highly recommend serving this soup with a thick, crusty slice of artisan bread – perfect for dunking – and a generous sprinkle of freshly grated Parmesan cheese. It’s a combination that truly elevates a simple meal into an unforgettable culinary experience. This isn’t just a recipe; it’s an invitation to cozy up and savor the simple joys of home cooking.
Why You’ll Love This Easy Chicken and Rice Soup
In a world of complicated recipes, sometimes all you need is a reliable, comforting dish that delivers on flavor without demanding hours of your time. This One-Pot Chicken and Rice Soup fits the bill perfectly. Here’s why it deserves a spot in your weekly meal rotation:
- Ultimate Comfort Food: Few dishes provide the warmth and coziness of a hearty soup. This recipe is like a hug in a bowl, perfect for chilly evenings, under-the-weather days, or simply when you crave something truly nourishing.
- Simple One-Pot Wonder: Forget the pile of dishes! Everything comes together in a single pot, from sautéing the aromatics to simmering the broth and cooking the rice. This means less time scrubbing and more time enjoying your delicious meal.
- Packed with Nutrients: Loaded with lean protein from the chicken, essential vitamins from a medley of vegetables (carrots, celery, onion), and wholesome carbohydrates from the rice, this soup is a well-balanced and nutritious option for the whole family.
- Incredibly Flavorful: A thoughtful blend of herbs and spices combined with quality chicken broth creates a deep, rich flavor profile that is both complex and universally appealing.
- Customizable: Easily adapt this recipe to your family’s preferences. Add different vegetables, swap out herbs, or adjust the spice level to make it your own. It’s a versatile base that welcomes your creative touches.
- Quick & Easy Prep: With the help of a rotisserie chicken, this soup can be on your table in under an hour, making it an ideal choice for busy weeknights.
Essential Ingredients for Your Chicken and Rice Soup
Crafting a truly spectacular Chicken and Rice Soup starts with selecting the right ingredients. Here’s a detailed look at what you’ll need and some helpful tips for each:
| Ingredient | Helpful Swap or Tip for Best Results |
|---|---|
| Butter & Olive Oil | Using a combination adds depth. For a richer flavor, use all butter. If you prefer a lighter soup or need a dairy-free option, all olive oil works beautifully. Avoid high heat to prevent butter from burning. |
| Diced Veggies (Carrots, Celery, Onion) | These are the classic “mirepoix” base, foundational for flavor. Ensure you cut them into even, small dice so they cook uniformly and become perfectly tender without turning mushy. Feel free to enhance the medley with diced bell pepper (red or yellow for sweetness) or even a handful of chopped parsnips for an earthy note. |
| Garlic & Herbs (Dried & Fresh) | Freshly minced garlic is always superior, but garlic powder can be a convenient substitute in a pinch (use about 1/2 teaspoon for every clove). Dried herbs like Italian seasoning, thyme, basil, oregano, and parsley form the aromatic backbone. Finish with fresh thyme or parsley added at the very end for a bright, vibrant burst of flavor and a beautiful garnish. |
| Chicken Broth or Stock | This is the liquid foundation of your soup. A high-quality chicken broth or stock makes a significant difference. Brands like Swanson’s offer excellent flavor, but for the absolute best taste, consider using homemade chicken broth. Low-sodium options are great so you can control the saltiness yourself. |
| Rice (Basmati Recommended) | Basmati rice is a fantastic choice due to its distinct aroma and fluffy texture when cooked. **Crucially, always rinse your rice thoroughly under cold water until the water runs clear** to remove excess starch. This step prevents the rice from becoming gummy or overly starchy in your soup. Brown rice can be used for a whole-grain option, but be aware it requires a longer cooking time (often 25-30 minutes or more). Wild rice is another flavorful alternative, also requiring longer cooking. |
| Chicken | To keep prep time minimal, a store-bought rotisserie chicken is your best friend. Simply shred or chop the cooked chicken into bite-sized pieces. Alternatively, leftover cooked chicken from recipes like grilled chicken or baked boneless chicken thighs works perfectly. You can also cook raw chicken breasts or thighs directly in the broth, then remove, shred, and add back. |
| Frozen Peas | These vibrant green peas add a touch of sweetness and color. The best part? You can add them directly from frozen; no need to thaw them beforehand. They’ll heat through quickly in the warm soup. Consider adding other quick-cooking vegetables like corn or chopped spinach during this stage. |
| Bay Leaf | A single bay leaf imparts a subtle, aromatic background note to the soup. Remember to remove it before serving! |
| Salt & Pepper | Essential for seasoning. Taste and adjust throughout the cooking process. Freshly cracked black pepper adds a wonderful aroma. |
How To Make The Best One-Pot Chicken And Rice Soup
Making this hearty soup is a breeze, especially since it all comes together in one pot. Follow these simple steps for a truly satisfying meal:
- Sauté Your Aromatic Base: In a large, heavy-bottomed pot or Dutch oven, combine butter and olive oil over medium heat. Once the butter is melted and shimmering, add your diced onion, carrots, and celery. Sauté, stirring occasionally, for 7-9 minutes, or until the vegetables are crisp-tender and slightly softened. Ensure they don’t brown; reduce heat if necessary to allow them to gently sweat and release their flavors. Add the minced garlic during the last minute of sautéing to prevent burning.
- Prepare the Chicken: While your vegetables are cooking, take your rotisserie chicken. Remove the meat from the bones and shred or chop it into bite-sized pieces. Set aside. This pre-cooked chicken significantly cuts down on overall cooking time.
- Infuse with Seasonings: To the softened vegetables, add the Italian seasoning, chicken bouillon powder (for an extra boost of savory flavor), dried thyme, dried basil, dried oregano, dried parsley, salt, and pepper. Stir these aromatic spices into the vegetables for about 30 seconds, allowing their fragrances to bloom in the warm oil.
- Simmer the Broth and Cook the Rice: Pour in the chicken broth or stock and add the bay leaf. Bring the soup to a rolling boil. Once boiling, stir in the rinsed rice. Return the soup to a boil, then immediately reduce the heat to low, cover the pot tightly, and let it simmer gently for 10-15 minutes, or until the rice is tender and has absorbed much of the liquid. (See Note 1 in the Recipe Notes for cooking rice separately if preferred.)
- Finish and Warm Through: Once the rice is perfectly cooked, stir in the shredded chicken and frozen peas. Continue to cook for another 2-3 minutes, just long enough for the chicken to warm through and the peas to become tender-crisp and vibrant. Taste the soup and adjust the seasonings as needed with additional salt and pepper. Remove and discard the bay leaf before serving.
- Serve with Fresh Garnishes: Ladle the warm soup into individual bowls. For an extra layer of freshness and flavor, top with a generous sprinkle of minced fresh parsley, a few sprigs of fresh thyme, and a dusting of grated Parmesan cheese, if desired. Enjoy immediately!
Pro Tips for the Best Chicken and Rice Soup
- Rinse Your Rice: This step is non-negotiable for fluffy, separate grains of rice. Rinsing removes excess starch, preventing a gummy texture.
- Don’t Overcook the Rice: Keep an eye on the cooking time. Overcooked rice will absorb too much liquid and become mushy.
- Adjust Consistency: If your soup becomes too thick (which can happen if the rice absorbs a lot of liquid), simply add a little more chicken broth or water until it reaches your desired consistency.
- Enhance Flavor with Bouillon: Chicken bouillon powder (or a bouillon cube dissolved in a bit of hot water) adds an extra layer of savory chicken flavor, especially if your store-bought broth isn’t super rich.
- Fresh Herbs Make a Difference: While dried herbs are essential for simmering, a garnish of fresh parsley or thyme at the end brightens the entire dish.
- Taste and Adjust: Always taste your soup before serving. Seasoning to taste is crucial for a perfectly balanced flavor. You might need more salt, pepper, or a pinch of your favorite herb.
Storage & Leftovers
Handling Leftovers: Tips for Your Chicken and Rice Soup
Enjoy Best on the Same Day: It’s important to note that this delightful soup is truly at its peak when enjoyed on the day it’s made. The reason lies with the rice; it will continue to absorb the delicious liquid over time, causing the soup to thicken considerably and the rice grains to soften further, potentially becoming mushy.
Refrigerating Leftovers: If you do have leftovers, they can be stored in an airtight container in the refrigerator for up to 3-4 days. Be aware that the soup will be much thicker upon reheating. You may need to add a splash of extra chicken broth or water to thin it back to your preferred consistency. Gently reheat on the stovetop over low heat, stirring occasionally, or in the microwave.
Freezing (with a caveat): Soup with rice is generally not ideal for freezing due to the rice’s tendency to break down and become mushy after thawing and reheating. However, if you wish to prepare this soup for future enjoyment, a smart approach is to cook the rice separately:
- Method for Freezing Soup (Rice Separate):
- Prepare the soup recipe as directed, but **do not add the rice** during step 4.
- Reduce the amount of chicken broth to one 32-ounce carton (instead of two) if you are cooking the rice separately, as the soup will not need to absorb as much liquid.
- Allow the soup base (chicken, veggies, broth, and seasonings) to cool completely.
- Transfer the cooled soup base to freezer-safe containers or bags, leaving some headspace for expansion. Freeze for up to 3 months.
- When ready to serve, thaw the soup base in the refrigerator overnight.
- Reheat the thawed soup base on the stovetop.
- **Cook rice separately:** Use basmati rice for best results. Measure the rice and rinse it thoroughly in a fine-mesh sieve under cold running water until the water runs completely clear. Place the rinsed rice in a bowl, cover with fresh water, and let it soak for 5-10 minutes. While the rice soaks, bring a large pot of water to a rolling boil. Drain the soaked rice and add it to the boiling water. Cook for approximately 5 minutes (or until tender), without reducing the heat. Drain well and fluff with a fork.
- Add a few spoonfuls of freshly cooked rice to individual soup bowls, then ladle the hot soup base over the rice. This ensures perfect texture every time!
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Classic One-Pot Chicken and Rice Soup
Chelsea Lords
15
30
45
4
servings
Equipment
- Large pot or Dutch oven (6-8 quart)
- Cutting board and sharp knife
- Fine-mesh sieve (for rinsing rice)
Ingredients
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 cup diced yellow onion (about 1 medium onion)
- 1 cup diced carrot (about 2 medium carrots)
- 1 cup diced celery (about 2-3 stalks)
- 1 tablespoon finely minced garlic (about 3 cloves)
- 1 teaspoon Italian seasoning
- 1 teaspoon chicken bouillon powder (or 1 bouillon cube)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried parsley
- 1/4 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (freshly ground, or to taste)
- 2 (32-ounce) containers chicken stock or good quality chicken broth
- 1 bay leaf
- 1 cup basmati rice (rinsed thoroughly)
- 2-1/2 cups shredded rotisserie chicken (or any pre-cooked chicken)
- 1 cup frozen peas
- 3 tablespoons chopped fresh parsley optional, for garnish
- 4 sprigs fresh thyme optional, for garnish
- Parmesan cheese optional, freshly grated for serving
Instructions
- 1. Sauté the Base: In a large, heavy-bottomed pot or Dutch oven (6-8 quarts), melt 1 tablespoon of butter with 1 tablespoon of olive oil over medium heat. Add the diced yellow onion, carrots, and celery. Sauté, stirring occasionally, for 7-9 minutes, or until the vegetables are crisp-tender and slightly softened but not browned. Add the 1 tablespoon of finely minced garlic during the final minute of sautéing, stirring constantly to prevent it from burning.
- 2. Prepare Chicken: While the vegetables are cooking, prepare your chicken. If using a rotisserie chicken, pull the meat from the bones and shred or chop it into bite-sized pieces. If using other pre-cooked chicken, ensure it’s shredded or diced. Set aside.
- 3. Add Seasonings: To the sautéed vegetables, add 1 teaspoon Italian seasoning, 1 teaspoon chicken bouillon powder, 1/2 teaspoon dried thyme, 1/2 teaspoon dried basil, 1/2 teaspoon dried oregano, 1/2 teaspoon dried parsley, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Stir the seasonings into the vegetables for about 30 seconds, allowing them to become fragrant.
- 4. Cook Rice: Pour in the 2 (32-ounce) containers of chicken broth or stock and add the 1 bay leaf. Bring the soup to a full boil. Stir in the 1 cup of thoroughly rinsed basmati rice. Once it returns to a boil (see Note 1 below for separate rice cooking method), immediately reduce the heat to low. Cover the pot tightly and let the soup simmer gently for 10-15 minutes, or until the rice is tender and most of the liquid has been absorbed. Avoid lifting the lid too often during this time.
- 5. Finish and Serve: Once the rice is perfectly cooked, stir in the prepared 2-1/2 cups of shredded chicken and 1 cup of frozen peas. Cook for another 2-3 minutes, just long enough for the chicken to heat through and the peas to become tender. Taste the soup and season to taste with additional salt and pepper if needed. Remove and discard the bay leaf. Ladle the hot soup into individual bowls. Top with a sprinkle of minced fresh parsley, fresh thyme sprigs, and a dusting of freshly grated Parmesan cheese, if desired. We recommend about 3 tablespoons of fresh parsley for a vibrant finish. Enjoy your comforting, homemade chicken and rice soup!
Recipe Notes & Tips
- **For Separate Rice Cooking (Soup Base Only):** If you’re cooking the rice separately, reduce the amount of chicken broth used in the main soup recipe to just one 32-ounce carton of chicken broth. This is because the rice won’t be absorbing liquid directly from the soup.
- **Prepare the Rice:** Measure 1 cup of basmati rice and rinse it thoroughly in a fine-mesh sieve under cold running water until the water runs completely clear. This crucial step removes excess starch, ensuring fluffy, separate grains.
- **Soak the Rice (Optional but Recommended):** Place the rinsed rice in a bowl and cover it with fresh water. Let it soak for about 5-10 minutes. This helps the grains cook more evenly.
- **Boil the Rice:** While the rice is soaking, fill a large pot with water and bring it to a rolling boil.
- **Cook the Rice:** Once the water is at a vigorous boil, drain the soaked rice and add it to the pot. Cook uncovered for approximately 5 minutes, or until the rice is tender but still has a slight bite (al dente). Do not reduce the heat. Taste a few grains to test for doneness.
- **Drain and Fluff:** Drain the cooked rice thoroughly and fluff it gently with a fork.
- **Serve:** When serving the soup, add a few spoonfuls of this freshly cooked rice directly into individual soup bowls before ladling the hot chicken and vegetable broth over it. This method ensures that every serving has perfectly textured rice.
Storage Best Practices: As mentioned, this soup is best enjoyed fresh. When stored, the rice continues to absorb liquid, potentially becoming bloated and overly soft. For the best quality, consume within 1-2 days. If you anticipate having a lot of leftovers or are making a large batch, consider either cooking the rice separately (as described above) or halving the recipe to ensure maximum freshness and texture.
Nutrition Information
Nutrition information is automatically calculated and should be considered an approximation. Values can vary based on specific ingredients, preparation methods, and portion sizes.
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Frequently Asked Questions (FAQ)
- Can I use a different type of rice?
- Yes, you can. Long-grain white rice or jasmine rice would also work well, but ensure you rinse them thoroughly. Brown rice or wild rice will require a longer cooking time, so adjust accordingly (they may need to be cooked partially before adding to the soup, or cooked entirely separately). Avoid short-grain sticky rice as it will release too much starch and make the soup gummy.
- Can I add other vegetables?
- Absolutely! This soup is very versatile. Feel free to add diced potatoes, corn, green beans, or chopped spinach (add spinach at the very end as it wilts quickly). Just consider the cooking times; root vegetables like potatoes will need more time, while softer greens will only need a minute or two to warm through.
- Is this soup gluten-free?
- Yes, as long as you use gluten-free chicken broth/stock and ensure your other ingredients (like bouillon powder) are certified gluten-free, this recipe is naturally gluten-free.
- How can I make this soup creamier?
- For a creamier texture, you can stir in about 1/4 to 1/2 cup of heavy cream or half-and-half during the final few minutes of cooking. Alternatively, you can blend about a cup of the soup (remove some solids first) and return it to the pot, or mash some of the cooked vegetables to naturally thicken it.
- What’s the best way to reheat leftovers?
- Leftovers can be reheated gently on the stovetop over low heat, adding a splash of chicken broth or water to thin it out if it’s too thick. You can also reheat individual portions in the microwave. Be careful not to overcook the rice further.
Serving Suggestions: What Pairs Well with Chicken and Rice Soup?
While this Chicken and Rice Soup is a meal in itself, pairing it with the right accompaniments can elevate your dining experience. Here are some delicious ideas:
- Crusty Bread for Dipping: A good crusty French bread, a slice of homemade honey whole wheatbread, or even simple soup crackers/saltines are absolutely essential. The bread is perfect for soaking up every last drop of the savory broth. Consider toasting the bread with a little garlic butter for an extra treat!
- Fresh Green Salad: To add a refreshing contrast and more vegetables to your meal, serve the soup alongside some kind of garden salad. A light vinaigrette dressing would complement the richness of the soup beautifully. Try this roasted veggie salad for added flavor and texture, or for something unique, a kale couscous salad offers a delightful chewiness.
- Roasted Vegetables: For additional veggies that bring their own depth of flavor, consider serving roasted sides. Crispy roasted broccoli or tender roasted Parmesan asparagus offer a delightful texture and nutrient boost. The slight char from roasting adds another layer of flavor that works wonderfully with the soup.
- Cheese Board: For a more substantial side or a gourmet touch, a small cheese board with some sharp cheddar, crusty crackers, and perhaps some grapes or apple slices can be a fantastic addition.
- Spicy Kick: If you enjoy a little heat, a dash of hot sauce or a sprinkle of red pepper flakes in your individual bowl can add a vibrant kick.
Final Thoughts on Your Ultimate Chicken and Rice Soup
This One-Pot Chicken and Rice Soup is more than just a meal; it’s a testament to the power of simple, wholesome ingredients coming together to create something truly magical. Whether you’re seeking solace on a cold day, a speedy weeknight dinner, or a nourishing dish to share with loved ones, this recipe delivers on all fronts. With its robust flavors, tender chicken, vibrant vegetables, and perfectly cooked rice, it’s a dish that warms you from the inside out and leaves you feeling completely satisfied. Don’t hesitate to make it your own with your favorite herbs and a touch of personal flair. Happy cooking!