Every family has that one “healing” soup, and this is ours. I can’t tell you how many times I’ve made chicken and rice soup for my family when someone was sick, or when the weather just begged for something warm and comforting. There’s nothing fancy going on here, but that’s the beauty of it. It’s simple, filling, and has that way of making the kitchen smell like everything is right with the world again.
This soup doesn’t need tricks or extra steps—it’s hearty because of the rice, soothing thanks to tender chicken, and the broth feels like a hug in a bowl. If you grew up with a version of chicken soup, this one will feel familiar, but with the rice it becomes a little more grounding and satisfying.
The Ingredients That Make It Work
I keep these basics around because I know a pot of soup is always within reach:
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Olive Oil – I use just enough to soften the veggies and give them a gentle sheen.
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Onion and Garlic – The base of almost every good soup. I like sweet onions best, but any you’ve got will do.
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Celery and Carrots – The duo that makes broth taste like comfort food.
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Chicken Thighs – I almost always go with boneless, skinless thighs. They stay juicy, shred beautifully, and don’t dry out like breasts sometimes can.
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Chicken Broth – The foundation of flavor. If I have homemade, I’ll use that, but good store-bought broth works too.
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Italian Seasoning – A shortcut blend that saves me from pulling down a dozen spice jars.
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Rice – Jasmine rice is my go-to because it cooks evenly and gives the soup a little natural creaminess. Basmati works too, or any long-grain white rice.
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Parsley – Fresh herbs at the end brighten up the whole pot. If I’ve got some growing in the garden, I’ll grab a handful.
Why I Lean on Chicken Thighs
Over the years I’ve learned that thighs are just easier to work with in soup. They’re forgiving, full of flavor, and shred like a dream. If I have bone-in thighs, I’ll happily use those too, and just fish them out later to shred. Sometimes I’ll even toss in leftover rotisserie chicken when I’m pressed for time—it makes the recipe feel effortless.
Breasts can work, but you have to watch them closely so they don’t turn dry. For soup, I like to keep things low-stress, and thighs give me that every time.
Step-by-Step Cooking (With Notes From My Kitchen)
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Start with the Veggies – I sauté onion and celery in olive oil until they soften a bit, then stir in garlic so it smells wonderful.
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Build the Pot – In go the carrots, chicken, broth, and Italian seasoning. Once it comes to a boil, I reduce it to a gentle simmer.
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Let It All Cook Together – The chicken turns tender, the rice soaks up broth, and the carrots soften into the base.
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Shred and Return – I take out the chicken, shred it quickly with two forks, and put it right back into the pot.
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Season and Finish – A little salt and pepper, maybe a squeeze of lemon if I want brightness, and a sprinkle of parsley on top.
It’s a one-pot process that fills the house with the kind of smell that has everyone asking “how much longer?” before dinner.
Tips That Make Life Easier
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If I know I’ll have leftovers, I sometimes cook the rice separately and add it only to the bowls before serving. That way the rice doesn’t drink up all the broth in the fridge.
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A squeeze of fresh lemon juice right before serving can really lift the flavor and make it taste fresh.
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If you like your soup a little thicker, let the rice cook in the soup—it naturally releases starch and makes the broth silkier.
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I’ve tossed in leftover roasted veggies or fresh herbs before—they give the soup a personal touch without any extra effort.
Substitutions and Little Twists
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Brown Rice – Works, but it takes longer. I suggest cooking it separately and then adding it in.
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Herbs – Fresh thyme, dill, or rosemary add great character if you’ve got some in the garden.
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Lemon – A tablespoon of fresh juice brightens the flavor beautifully.
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Chicken Options – Already cooked chicken, like rotisserie, is a lifesaver for busy nights. Just shorten the cooking time so it doesn’t get stringy.
What To Serve With It
This soup is hearty enough on its own, but I almost always put bread on the table. A loaf of crusty sourdough or a warm baguette is perfect for dunking. If I’m leaning into comfort food, garlic bread is the move. And on nights when I want to make it feel more like a full spread, I’ll pair it with a simple salad dressed with a creamy balsamic vinaigrette.
Storing and Reheating Leftovers
This soup keeps well in the fridge for a few days, but the rice will keep soaking up liquid as it sits. If it thickens too much, I just add an extra splash of broth when reheating. I always rewarm it gently on the stovetop so the chicken stays tender.
For freezing, I suggest leaving the rice out—it freezes beautifully that way for up to three months. When you’re ready to eat, just cook fresh rice and add it in.
Chicken and Rice Soup
This chicken and rice soup is hearty, wholesome, and ready in just 35 minutes.
Ingredients
- 6 boneless, skinless chicken thighs (about 1.5 lbs)
- 1 cup long-grain white rice (such as jasmine)
- 8 cups chicken broth
- 3 medium carrots, peeled & thinly sliced
- 3 sticks celery, finely chopped
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon olive oil
- ½ teaspoon Italian seasoning
- Salt & freshly ground black pepper, to taste
- 1–2 tablespoons fresh parsley, chopped (optional)
Instructions
- Warm the olive oil in a large soup pot over medium-high heat. Add the onion and celery, cooking until softened and fragrant. Stir in the garlic and let it cook briefly.
- Add the chicken thighs, carrots, broth, Italian seasoning, and rice. Bring everything to a boil, then lower the heat to maintain a gentle simmer. Stir to prevent the rice from sticking.
- Simmer until the chicken is fully cooked, the carrots are tender, and the rice is fluffy—about 15 to 20 minutes. Remove the chicken, shred or chop it into bite-sized pieces, then return it to the pot.
- Taste and adjust with salt and pepper, then stir in parsley if using. Serve hot with crusty bread on the side for a complete meal.
Notes
- Leftovers will thicken as the rice absorbs broth—just add a splash of extra stock when reheating.
- To keep rice from getting mushy, cook it separately and add it just before serving.
- Chicken breasts can be swapped in, but make sure they reach 165°F internally before shredding.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 281Total Fat 12gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 8gCholesterol 143mgSodium 1514mgCarbohydrates 14gFiber 2gSugar 3gProtein 31g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
This chicken and rice soup is one of those recipes I never get tired of making. It’s quick enough for a weeknight, but it carries all the comfort of something that’s been simmering all afternoon. Whether you’re serving it to a sick loved one, making it for yourself on a rainy evening, or doubling the batch to freeze for later, it always feels like the right choice.
