Chicken and Rice Soup

Warm up your soul with a bowl of cozy Chicken and Rice Soup that brings a hug in a ladle. This delightful recipe is perfect for those days when you need comfort without a fuss. Tender shredded chicken mingles with fluffy grains of long-grain white rice, while vibrant carrots and crisp celery add a burst of color and nutrition. Every spoonful is a harmonious blend of savory broth, earthy herbs, and fresh parsley, giving you that warm, homey feeling that’s impossible to resist. Whether you’re unwinding after a long day or hosting a casual family dinner, this soup will fill your kitchen with inviting scents and your table with happy faces.

I still remember the first time I whipped up this soup on a chilly weekend afternoon. The gentle sizzle of olive oil greeting onions in the pot felt like the start of a cozy ritual. As garlic joined the party, the kitchen filled with a mouth-watering melody of aromas that made my family hover near the stove. Carrots and celery added a satisfying crunch that softened into sweet tenderness, while thyme and oregano brought subtle layers of warmth and depth. By the time the chicken broth bubbled to life, the anticipation was almost too much to handle. And when the rice finished simmering, tender and plump, it absorbed all that delicious flavor—every spoonful became a tiny celebration. I can’t wait for you to experience the magic of this easy, beginner-friendly recipe that’s as versatile as it is heartwarming.

KEY INGREDIENTS IN CHICKEN AND RICE SOUP

Before we dive into the step-by-step magic, let’s spotlight the stars of this cozy dish. Each element plays a special role in building texture, aroma, and taste, creating that perfect harmony you crave in every comforting bowl.

• Olive oil

Acts as the flavorful foundation for sautéing aromatics. Its light fruitiness helps gently cook onions and garlic, releasing those sweet, savory notes that form the base of the broth.

• Onion

Provides natural sweetness and depth. When chopped and sautéed until translucent, it mellows out and lends a rich, savory backbone to the soup.

• Garlic

Injects that unmistakable zing. Minced and quickly toasted in the hot oil, it perfumes the soup with a warm, pungent kick that complements the vegetables.

• Carrots

Bring a touch of sweetness and vibrant color. Thinly sliced, they soften just enough to maintain a slight bite, adding texture and visual appeal.

• Celery

Contributes refreshing, vegetal notes. Its subtle crunch softens during cooking, balancing the sweetness of carrots and enhancing overall complexity.

• Dried thyme

Offers earthy, minty undertones. A pinch infuses the broth with herbal complexity, reminiscent of a peaceful herb garden.

• Dried oregano

Delivers robust, slightly peppery flavor. Blended with thyme, it deepens the herbal profile and rounds out the savory elements.

• Chicken broth

Serves as the soul of the soup. Rich and savory, it melds all ingredients together and provides a warming, comforting liquid that carries every flavor.

• Long-grain white rice

Absorbs the broth and softens to tender perfection. It gives the soup a hearty consistency and makes it delightfully filling.

• Cooked chicken

Adds protein and satisfying chew. Shredded to tender strands, it soaks up the seasoned broth and brings meaty richness to each bite.

• Salt and black pepper

Essential seasoning duo. Salt enhances all natural flavors, while freshly ground black pepper gives a sharp, warming finish.

• Fresh parsley

Sprinkled at the end for brightness. Its fresh, green flavor cuts through the richness, adding a final pop of freshness.

HOW TO MAKE CHICKEN AND RICE SOUP

Let’s roll up our sleeves and transform these key ingredients into a piping-hot pot of comfort. Below, you’ll find detailed steps to guide you through each stage, ensuring your soup turns out just right—full of flavor, texture, and warmth.

1. Heat the olive oil in a large pot over medium heat. Make sure the oil shimmers gently before moving on—this ensures your aromatics will cook evenly without sticking.

2. Add the chopped onion and sauté for 3–4 minutes until translucent. Stir occasionally so each piece softens and releases its natural sweetness without browning too quickly.

3. Stir in the minced garlic, carrots, and celery; cook for another 5 minutes. Keep the heat steady so the garlic infuses its aromatic punch and the vegetables soften just enough to maintain a pleasant bite.

4. Sprinkle in the dried thyme and oregano, stirring to combine. Coat the veggies thoroughly with these herbs to deepen the savory profile of your broth.

5. Pour in the chicken broth and bring to a boil. Once you see lively bubbles, you’ll know the flavors are melding and intensifying beautifully.

6. Add the rice and reduce the heat to a simmer. Cook for about 15–20 minutes, or until the rice is tender and has soaked up much of the broth, creating a comforting, hearty texture.

7. Add the shredded cooked chicken to the pot and stir well. This gentle folding ensures every strand is enveloped in the flavorful broth.

8. Season the soup with salt and black pepper, adjusting to your taste. Taste a spoonful before finalizing the seasoning—this is your chance to perfect the balance.

9. Simmer for an additional 5 minutes to heat the chicken through. Let the soup rest over low heat so all flavors marry.

10. Stir in fresh parsley before serving, for a burst of freshness. The bright green flecks against the golden broth signal you’re ready to enjoy.

SERVING SUGGESTIONS FOR CHICKEN AND RICE SOUP

After all that simmering magic, it’s time to serve your creation in style. This soup is versatile, whether you’re plating for a quiet night in or sharing with guests. Let’s explore some creative yet uncomplicated ways to elevate your presentation and enhance every spoonful.

• Rustic bread bowl

Hollow out a small round loaf and ladle the soup directly inside. The warm bread soaks up the broth, letting guests tear pieces off the edge for dipping and a delightful carb boost.

• Crispy crouton topping

Toss leftover bread cubes with olive oil, garlic powder, and a pinch of thyme; bake until golden. Scatter them over the soup just before serving for added crunch and an herbal kick.

• Fresh herb garnish

Sprinkle extra chopped parsley or delicate chives on top. These bright green accents add visual appeal and a fresh herbal note that contrasts beautifully with the savory broth.

• Side salad pairing

Offer a simple mixed greens salad dressed with lemon vinaigrette. The crisp, tangy flavors provide a refreshing counterpoint to the warm, rich soup, making it ideal for a balanced lunch or dinner spread.

HOW TO STORE CHICKEN AND RICE SOUP

One of the best things about Chicken and Rice Soup is how well it keeps. Whether you’re meal-prepping or saving leftovers, proper storage will preserve that fresh-from-the-pot flavor and comforting texture. Follow these tips to maintain quality and savor your soup whenever you crave it.

• Refrigerate in an airtight container

Allow the soup to cool to room temperature, then transfer it to a sealed container. Store in the fridge for up to 3–4 days. Before reheating, stir well and gently warm on the stovetop over low heat to restore its silky texture.

• Freeze in individual portions

Portion soup into freezer-safe containers or heavy-duty zip-top bags, leaving room for expansion. Freeze flat for efficient stacking. Thaw overnight in the refrigerator and reheat slowly on low for best results.

• Use glass jars for grab-and-go

Fill mason jars about two-thirds full, allowing space for rice expansion. Seal tightly and refrigerate. These jars make quick lunch options and reheat beautifully in a microwave or hot water bath.

• Label and date

Regardless of your chosen method, always label containers with the date prepared. This simple habit helps you rotate stock and enjoy your soup at peak freshness, avoiding any freezer or fridge confusion.

CONCLUSION

Bringing together tender chicken, hearty rice, and vibrant vegetables in a savory broth, this Chicken and Rice Soup stands out as a timeless favorite for any season. From the first aromatic sizzle of onions and garlic to the gentle simmer that plumps each grain of rice, the process is as rewarding as the final taste. It’s a beginner-friendly recipe that newcomers and seasoned cooks alike will appreciate, boasting a prep time of just 15 minutes and 30 minutes of cooking that fits neatly into busy schedules. Offering approximately 350 calories per serving, it strikes the perfect balance between healthiness and indulgent comfort. Whether you’re looking to cozy up on a chilly evening, fuel a midday lunch, or pack a freezer stash for future cravings, this soup hits all the right notes.

Feel free to print out this article and tuck it into your recipe binder or kitchen drawer for easy access. You’ll also notice there’s a FAQ section below to address any questions you might have, from ingredient swaps to storage hacks. If you give this soup a try, I’d love to hear about your experience—any twists you added, memories stirred, or tips you discovered along the way. Your feedback, comments, or questions are always welcome. Happy cooking, and may each spoonful bring warmth and joy to your table!

Print Recipe

Chicken and Rice Soup

Author: Emily Roberts Courses: Dinner

Difficulty: Beginner Prep Time 15 mins Cook Time 30 mins Rest Time 5 mins Total Time 50 mins

Calories: 350

Description

Savor the delightful combination of tender chicken, hearty rice, and fresh vegetables in a savory broth. This comforting soup will fill your kitchen with mouth-watering aromas!

Ingredients

Scale

1/2x 1x 2x 3x

• 1 tablespoon olive oil

• 1 medium onion, chopped

• 3 cloves garlic, minced

• 2 medium carrots, sliced

• 2 celery stalks, sliced

• 1 teaspoon dried thyme

• 1 teaspoon dried oregano

• 6 cups chicken broth

• 1 cup long-grain white rice

• 2 cups cooked chicken, shredded

• Salt and black pepper to taste

• 2 tablespoons fresh parsley, chopped

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and sauté for 3-4 minutes until translucent.
3. Stir in the minced garlic, carrots, and celery; cook for another 5 minutes.
4. Sprinkle in the dried thyme and oregano, stirring to combine.
5. Pour in the chicken broth and bring the mixture to a boil.
6. Add the rice and reduce the heat to a simmer. Cook for about 15-20 minutes, or until the rice is tender.
7. Add the shredded cooked chicken to the pot and stir well.
8. Season the soup with salt and black pepper, adjusting to your taste.
9. Simmer for an additional 5 minutes to heat the chicken through.
10. Stir in fresh parsley before serving, for a burst of freshness.

Note

• For richer flavor, consider roasting your carrots and celery before adding them to the soup.
• Use leftover rotisserie chicken for convenience and added flavor.
• Substitute brown rice for white rice if you prefer a whole grain option.
• This soup can be made in a slow cooker; simply combine all ingredients and cook on low for 4-6 hours.
• Freeze leftovers in individual portions for a quick and easy meal later.

Keywords: chicken soup, rice soup, comfort food, easy recipes, healthy soup, homemade soup