A warm, hearty homemade soup with tender chicken, fluffy rice, vegetables, and a flavorful herb-infused broth. It’s simple, cozy, and perfect for a comforting family meal.
Ingredients
For the Soup:
- 1½ lb (680 g) boneless, skinless chicken breasts or thighs
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and sliced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 8 cups (1.9 L) chicken broth
- ¾ cup uncooked long-grain white rice
- 1 tsp dried thyme
- 1 tsp dried parsley
- ½ tsp dried rosemary
- 1 bay leaf
- 1 tsp salt, or to taste
- ½ tsp black pepper
- ½ tsp onion powder
- ¼ tsp turmeric, optional
- 1 tbsp fresh lemon juice
- 2 tbsp chopped fresh parsley
Optional Creamy Finish:
- ½ cup heavy cream or half-and-half
- ¼ cup grated Parmesan cheese
Directions
- Sauté the vegetables
Heat the olive oil in a large soup pot or Dutch oven over medium heat.
Add the diced onion, carrots, and celery. Cook for 5–7 minutes, stirring occasionally, until the vegetables begin to soften.
Add the minced garlic and cook for another 30–60 seconds.
- Add the chicken and broth
Place the chicken into the pot.
Pour in the chicken broth and add thyme, parsley, rosemary, bay leaf, salt, black pepper, onion powder, and turmeric if using.
Bring the soup to a gentle boil.
- Simmer the chicken
Reduce the heat to low, cover partially, and simmer for about 20–25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is tender.
Remove the chicken from the pot and place it on a plate.
- Add the rice
Stir the uncooked rice into the simmering broth.
Cook according to the rice type, usually about 15–20 minutes, stirring occasionally, until the rice is tender.
- Shred the chicken
When the chicken is cool enough to handle, shred it into bite-sized pieces using two forks.
Return the shredded chicken to the pot.
- Finish the soup
Remove the bay leaf.
Stir in the lemon juice and fresh parsley.
For a creamy version, reduce the heat to very low and stir in the heavy cream and Parmesan. Warm gently for 2–3 minutes without bringing the soup to a hard boil.
- Taste and serve
Taste and adjust salt and black pepper as needed.
Ladle into bowls and garnish with fresh parsley. Serve hot with crusty bread or crackers.
Nutrition Information
Approximate per serving, based on 6 servings without the optional cream:
- Calories: 335 kcal
- Protein: 32 g
- Carbohydrates: 31 g
- Fiber: 3 g
- Net Carbohydrates: 28 g
- Fat: 9 g
- Saturated Fat: 2 g
- Cholesterol: 75 mg
- Sodium: 780 mg
- Sugar: 5 g
Nutrition values are estimates and vary depending on the chicken, broth, rice, and other ingredients used.
Q&A
Can I use cooked chicken?
Yes. Add about 3–4 cups of shredded or chopped cooked chicken during the final 5–10 minutes of cooking.
Can I use brown rice?
Yes, but brown rice takes longer to cook. Add it earlier and simmer according to the package directions.
Can I use chicken thighs?
Absolutely. Boneless chicken thighs make the soup especially tender and flavorful.
How do I keep the rice from becoming mushy?
Rice continues absorbing broth as it sits. If you expect leftovers, cook the rice separately and add it to individual bowls when serving.
Can I make this soup creamy?
Yes. Add ½ cup heavy cream or half-and-half near the end. For extra richness, Parmesan can also be stirred in.
Can I freeze chicken and rice soup?
Yes, but the rice may soften after freezing and thawing. For the best texture, freeze the soup without the rice and add freshly cooked rice when reheating.
How long does it last in the refrigerator?
Store in an airtight container for up to 3–4 days. Reheat gently on the stovetop or in the microwave, adding a little extra broth if needed.
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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