A comforting, hearty homemade soup packed with tender chicken, fluffy rice, potatoes, carrots, and aromatic herbs. It is simple, filling, and perfect for a cozy lunch or dinner.
Recipe Details
Prep Time: 15 minutes
Cook Time: 35–40 minutes
Total Time: 50–55 minutes
Servings: 6
Cuisine: American/Comfort Food
Difficulty: Easy
Ingredients
For the Soup
1½ lb (680 g) boneless, skinless chicken breast or thighs
8 cups chicken broth or low-sodium chicken stock
1 cup uncooked long-grain white rice, rinsed
2 medium potatoes, peeled and diced
2 large carrots, peeled and sliced
1 medium onion, finely chopped
2 celery stalks, sliced
3 cloves garlic, minced
1½ tbsp olive oil
1 tsp dried thyme
1 tsp dried parsley
½ tsp dried oregano
1 bay leaf
1 tsp salt, or to taste
½ tsp black pepper
½ tsp paprika, optional
1 tbsp fresh lemon juice, optional
2 tbsp fresh parsley, chopped
1–2 cups additional water, if needed
Optional Additions
½ cup frozen peas
½ tsp turmeric
1 tbsp fresh grated ginger
A pinch of red pepper flakes
Extra lemon juice for serving
Instructions
1. Prepare the vegetables
Wash and prepare all vegetables. Dice the potatoes into small, evenly sized pieces so they cook at approximately the same rate as the carrots.
Rinse the rice under cool water until the water is mostly clear. This helps remove excess surface starch.
2. Sauté the aromatics
Heat olive oil in a large soup pot or Dutch oven over medium heat.
Add the onion, carrots, and celery. Cook for 4–5 minutes, stirring occasionally, until the vegetables begin to soften.
Add the minced garlic, thyme, oregano, parsley, black pepper, and optional paprika. Cook for another 30–60 seconds, until fragrant.
3. Add chicken and broth
Place the chicken into the pot and pour in the chicken broth.
Add the bay leaf and bring the soup to a gentle boil.
Reduce the heat to medium-low and allow it to simmer for approximately 12–15 minutes, depending on the thickness of the chicken.
4. Add potatoes and rice
Add the diced potatoes and rinsed rice.
Stir well and continue simmering for approximately 15–20 minutes, or until:
The potatoes are fork-tender.
The rice is completely cooked.
The chicken is thoroughly cooked.
If the soup becomes too thick, add some additional water or broth.
5. Check the chicken
Remove the chicken and check the thickest portion with a food thermometer. Poultry should reach a minimum internal temperature of 165°F (73.9°C).
Shred or chop the cooked chicken into bite-size pieces.
6. Return chicken to the soup
Return the shredded chicken to the pot.
Remove the bay leaf.
Taste and adjust the seasoning with additional salt and black pepper as needed.
7. Finish the soup
Turn off the heat and stir in fresh parsley.
For a brighter flavor, add 1 tablespoon fresh lemon juice. Add another tablespoon if you prefer a more lemony soup.
Let the soup rest for 5 minutes before serving.
Serving Suggestions
Serve hot with:
Fresh chopped parsley
A squeeze of lemon
Cracked black pepper
Whole-grain bread
Toasted sourdough
A simple green salad
Nutrition Information
Approximate per serving, based on 6 servings:
Calories: 350–390 kcal
Protein: 30–35 g
Carbohydrates: 40–45 g
Fat: 8–10 g
Fiber: 4–5 g
Sugar: 5–7 g
Sodium: approximately 500–750 mg, depending on the broth used
Nutrition will vary depending on the chicken cut, rice, broth, and exact quantities used.
Nut Information
This recipe contains no tree nuts or peanuts as written.
Naturally Nut-Free
Chicken
Rice
Potato
Carrot
Onion
Celery
Garlic
Olive oil
Herbs and spices
Chicken broth, provided the packaged broth is nut-free
Important: If preparing this for someone with a serious nut allergy, check the labels of packaged chicken broth/stock and seasonings for allergen statements and cross-contact warnings.
Allergy Information
Peanuts: Not included
Tree nuts: Not included
Milk/Dairy: None
Eggs: None
Soy: None naturally
Wheat/Gluten: Naturally gluten-free, but verify the chicken broth/stock label
Sesame: Not included
Tips for the Best Chicken Rice Soup
Use chicken thighs for extra flavor: They remain especially tender during simmering.
Don’t overcook the rice: Rice continues absorbing broth as it sits. If you expect leftovers, you can cook the rice separately and add it to individual bowls.
Use low-sodium broth: This gives you much better control over the final salt level.
Cut vegetables evenly: Similar-sized pieces cook more consistently.
For a thicker soup: Mash a few cooked potato pieces against the side of the pot and stir them back into the broth.
For a lighter soup: Use chicken breast, extra vegetables, and more broth.
For a higher-protein version: Increase the chicken to 2 lb and reduce the rice slightly.
Storage & Reheating
Allow leftovers to cool promptly and refrigerate them in shallow containers. USDA guidance recommends refrigerating perishable food within 2 hours and using most cooked leftovers within 3–4 days.
Because the rice absorbs broth as it sits, add a little water or broth when reheating.
Reheat leftovers thoroughly to 165°F (73.9°C).
Freezer Tip
For best texture, freeze the soup without the rice when possible. Cook fresh rice when you are ready to serve. If freezing the complete soup, the rice may become softer after thawing.
Quick Q&A
Q: Can I use cooked rotisserie chicken?
Yes. Skip the raw-chicken cooking step and add about 3 cups shredded cooked chicken during the final 5–10 minutes.
Q: Can I use brown rice?
Yes, but brown rice generally needs more cooking time and additional liquid. Follow the cooking time on your rice package.
Q: Can I use chicken thighs instead of breast?
Absolutely. Boneless skinless thighs provide a richer flavor and stay juicy.
Q: Can I make this without celery?
Yes. Simply leave it out or replace it with additional carrots.
Q: Can I make it creamy?
Yes. Stir in ½–1 cup milk, half-and-half, or unsweetened coconut milk near the end. If using coconut milk, check the label for nut/allergen information.
Q: Why did my soup become very thick the next day?
The rice continues absorbing liquid. Add additional chicken broth or water while reheating.
Q: Can I make this gluten-free?
Yes. The core ingredients are naturally gluten-free, but always check packaged broth and seasonings for gluten-containing ingredients or cross-contact warnings.
Q: How do I make it more flavorful?
Use homemade or low-sodium chicken stock, sauté the vegetables first, add garlic and herbs, and finish with fresh lemon juice and parsley.
Q: Is this soup spicy?
No. It is mild. Add red pepper flakes or extra black pepper if you want some heat.
Q: Can I make it in a slow cooker?
Yes, but for the best rice texture, cook the rice separately and stir it into the finished soup rather than letting it cook for the entire slow-cooker cycle.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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