This chicken and rice soup recipe is everything you want in a comforting bowl of homemade soup: tender chicken, vegetables, fluffy rice, and a flavorful broth, all made in one pot in about 30 minutes.
Easy Chicken and Rice Soup
Chicken noodle soup may get all the attention, but this chicken and rice soup deserves some love too. It’s what I make when I want a homemade meal on the table fast, and using rotisserie chicken is my favorite shortcut for getting there. I know you’re going to love it.
Ingredients
Unlike the chicken soup our moms and grandmothers made, this recipe cuts an extra step by using shredded rotisserie chicken. For flavor, you’ll use yellow onion, garlic, chopped carrots (canned or frozen chopped carrots also work), celery (or fresh or frozen mirepoix to avoid the chopping), thyme, and a bay leaf. You’ll also include chicken broth and white rice.
How to Make Chicken and Rice Soup
- Sauté.
Cook the veggies and herbs for about 5 minutes, just long enough to soften them a little. They’ll cook up tender later, but this simple step builds a flavorful broth that gives this soup its homemade taste. - Simmer the soup.
Add the broth, rice, and shredded chicken to the pot. Bring it to a boil, reduce the heat, then simmer until the rice is tender. As it cooks, the rice absorbs the broth while the chicken warms through without drying out. - Serve.
Remove the bay leaf and ladle the soup into bowls. I love serving it with a slice of warm crusty bread to soak up every last spoonful.
Laura’s Tips for The Best Chicken and Rice Soup
I use white rice, but you can use brown, wild, or any other variety. If you use a different type of rice, like brown rice, be sure to adjust the cooking time, as it takes longer to cook than white rice. If you’re using minute rice, add it at the very end of the cooking time so you don’t overcook it. It will only take 5 to 7 minutes to cook.
This recipe cooks the rice in the soup pot after the soup has been brought down from a boil. This method allows the rice to absorb not just water but also the soup broth, which elevates the rice’s flavor. If you have leftover rice, you can add it to the soup as well just before you’re ready to serve it. Allow just a few minutes to warm up the rice, but not so much time that it gets mushy or overcooked.
This old-fashioned chicken and rice soup is versatile so that you can add or subtract veggies as you like. Great options include 1 cup of green peas, chopped spinach, corn, and green beans. You can also add 1 tablespoon of fresh, chopped herbs such as thyme, rosemary, or oregano.
You can also make this chicken and rice soup in the slow cooker or in the Instant Pot to save time.
Soup leftovers are very easy to freeze. I like to divide them into 1-cup portions and freeze them in a freezer bag. To enjoy a warm bowl of delicious chicken soup, simply thaw out, heat, and eat!
More Chicken Soup Recipes
Now, if you love easy soups, you’ll definitely want to bookmark my chicken stew, chicken pot pie soup, and this chicken & veggie chili.
Old Fashioned Chicken and Rice Soup
Watch how it’s made:
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 2 garlic cloves, minced
- 2 medium carrots, chopped
- ½ cup chopped celery
- 1 teaspoon dried thyme or poultry seasoning
- 1 bay leaf
- 8 cups chicken broth or stock, (2 x 32-ounce cartons)
- 1 cup of water
- 1 cup white rice
- 2 cups shredded cooked chicken, from a rotisserie chicken
Instructions
Sauté:
- In a large soup pot, heat the oil over medium-high heat. Add the onion, garlic, carrots, celery, thyme, and bay leaf. Cook and stir until the veggies are soft, about 5 minutes. They will finish cooking in the soup.
Simmer:
- Add the chicken stock and water, then bring it to a boil. Then, add the rice and shredded cooked chicken, and stir. Bring it back to a simmer, reduce the heat to medium-low, cover, and cook for 25 minutes, until the rice is tender.
Serve and store:
- Remove the bay leaf from the soup and ladle it into bowls.
- Once cooled, refrigerate leftovers for up to 4 days or freeze for up to 3 months.
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Donna says
I love to eat a lot of soup in the winter. With all of these easy to follow recipes it’s a great way to make delicious and healthy meals that fill you up and keep you going. I’m a big fan of these recipes and I hope that everyone will try at least one or two of the recipes this week.
Donna says
Looks yummy! Can’t wait to try it on a cold night!
Lathiya says
The chicken and rice soup stirred up the nostalgic moments. The soup tasted amazing and comforting.
Mahy says
This soup is too good. I meant. I am making it often now. Probably too often LOL
Tisha says
This recipe is a cozy, comforting classic — quick to throw together and perfect for chilly evenings or when you want something simple yet satisfying.