A comforting, hearty homemade soup made with tender chicken, fluffy rice, potatoes, sweet carrots, and aromatic herbs. It is simple, filling, and perfect for a cozy lunch or dinner.
Recipe Information
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6
Calories: Approximately 330 calories per serving
Cuisine: American / Comfort Food
Course: Soup
Difficulty: Easy
Ingredients
For the Soup
1½ lb boneless, skinless chicken breasts or thighs
1 cup long-grain white rice, rinsed
2 medium potatoes, peeled and diced
2 large carrots, peeled and sliced
1 medium yellow onion, finely chopped
2 celery stalks, diced
3 cloves garlic, minced
8 cups low-sodium chicken broth
1 tablespoon olive oil
1 teaspoon dried thyme
1 teaspoon dried parsley
½ teaspoon dried rosemary
½ teaspoon black pepper
¾ teaspoon salt, or to taste
1 bay leaf
½ teaspoon paprika, optional
1 tablespoon fresh lemon juice
2 tablespoons fresh parsley, chopped
Optional Additions
½ cup frozen peas
½ teaspoon turmeric
Extra fresh parsley for serving
A pinch of red pepper flakes for gentle heat
Instructions
1. Prepare the Chicken
Pat the chicken dry with paper towels and season lightly with salt, black pepper, and paprika.
For the most flavorful soup, use boneless chicken thighs. Chicken breast works well if you prefer a leaner option.
2. Sauté the Vegetables
Heat olive oil in a large soup pot or Dutch oven over medium heat.
Add the chopped onion, carrots, and celery. Cook for 4–5 minutes, stirring occasionally, until the vegetables begin to soften.
Add the minced garlic and cook for another 30–60 seconds, just until fragrant.
3. Add the Chicken and Broth
Place the chicken into the pot.
Pour in the chicken broth and add:
Thyme
Parsley
Rosemary
Black pepper
Bay leaf
Salt
Turmeric, if using
Bring the soup to a gentle boil.
4. Add the Potatoes
Add the diced potatoes. Reduce the heat to medium-low and simmer for approximately 10 minutes.
5. Add the Rice
Stir in the rinsed rice.
Continue simmering gently for 15–18 minutes, or until the rice and potatoes are tender.
Stir occasionally so the rice doesn’t stick to the bottom of the pot.
6. Cook and Shred the Chicken
Check the chicken. It should reach an internal temperature of 165°F (74°C) for food safety.
Remove the cooked chicken from the pot and place it on a plate or cutting board.
Allow it to cool slightly, then shred or chop it into bite-sized pieces.
Return the chicken to the soup.
7. Finish the Soup
Add the lemon juice and fresh parsley.
Taste and adjust the seasoning with additional salt and pepper if needed.
If using frozen peas, add them during the final 2–3 minutes of cooking.
Remove the bay leaf before serving.
How to Serve
Ladle the hot soup into bowls and garnish with:
Fresh parsley
A squeeze of lemon
Freshly cracked black pepper
For a heartier meal, serve with whole-grain bread, toasted sourdough, or a simple green salad.
Important Cooking Tips
Use rinsed rice: Rinsing removes excess surface starch and helps prevent the soup from becoming unnecessarily thick.
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 portions when serving.
For thicker soup: Mash a few potato pieces against the side of the pot and stir them back into the broth.
For thinner soup: Add an extra ½–1 cup of chicken broth when reheating.
Chicken thighs: They provide a richer flavor and stay particularly tender in soup.
Chicken breast: A good choice if you want a leaner soup.
Storage & Reheating
Refrigerate leftovers promptly in shallow, covered containers. USDA guidance recommends keeping cooked chicken dishes and soups for about 3–4 days in the refrigerator.
For best texture, the rice can become softer and absorb more broth during storage. Add a little extra broth when reheating.
When reheating, heat the soup thoroughly to 165°F (74°C).
You can also freeze the soup in individual portions. Because potatoes and rice can change texture after freezing, the soup is generally best enjoyed fresh or within a few months for quality.
Nutrition Information
Approximate per serving, based on 6 servings:
Calories: 330 kcal
Protein: 31 g
Carbohydrates: 36 g
Fat: 7 g
Saturated Fat: 1.5 g
Fiber: 4 g
Sugar: 5 g
Sodium: 650–750 mg, depending on the broth
Cholesterol: 70–85 mg
Nutrition values are estimates and can vary according to the chicken, broth, rice, and portion sizes used.
Nut Information
Nuts in the recipe: None.
Contains: No tree nuts and no peanuts in the ingredients listed.
Potential cross-contact: If preparing this for someone with a serious nut allergy, check the labels of packaged chicken broth and other processed ingredients for allergen statements.
Dietary Notes
Nut-Free: Yes, when using nut-free packaged ingredients.
Dairy-Free: Yes.
Egg-Free: Yes.
Soy-Free: Yes, provided the broth is soy-free.
Peanut-Free: Yes, provided packaged ingredients are peanut-free.
Gluten-Free: Can be gluten-free; use certified gluten-free chicken broth and check all packaged ingredients.
High-Protein: Yes, thanks to the generous amount of chicken.
Low-Carb: No, because it contains both rice and potatoes.
Keto: No.
Frequently Asked Questions
Can I use cooked chicken?
Yes. Use about 3–4 cups shredded cooked chicken. Add it during the last 5–10 minutes so it warms through without becoming dry.
Can I use brown rice?
Yes, but brown rice usually requires a longer cooking time. For easier timing, cook it separately and add it toward the end.
Can I use chicken thighs?
Absolutely. Boneless, skinless chicken thighs make the soup especially tender and flavorful.
Can I make this soup without potatoes?
Yes. Simply replace the potatoes with extra carrots, celery, peas, or another vegetable.
Can I use frozen vegetables?
Yes. Frozen carrots, peas, or mixed vegetables can be added toward the end of cooking.
Why did my soup become too thick?
The rice continues absorbing liquid as it sits. Simply add additional chicken broth or water while reheating.
Can I make it creamy?
Yes. Stir in ½ cup of half-and-half near the end for a creamy version. For a lighter option, use a small amount of evaporated milk.
Can I make it spicy?
Yes. Add red pepper flakes, cayenne pepper, or a little hot sauce according to your preference.
Can I freeze this soup?
Yes. Freeze it in individual airtight containers. For the best texture, you can freeze the chicken and vegetable broth separately from freshly cooked rice and combine them when reheating.
How long does chicken rice soup last in the refrigerator?
For food safety, use refrigerated leftovers within 3–4 days.
Can I make this in a slow cooker?
Yes, but rice can become overly soft when cooked for a long time. A better method is to slow-cook the chicken and vegetables first, then add cooked rice near the end.
Recipe Variation: Lemon Herb Chicken Rice Soup
For a brighter Mediterranean-style flavor, add:
1 teaspoon oregano
½ teaspoon turmeric
Extra lemon juice
Fresh dill
Fresh parsley
The lemon and herbs give the soup a fresh, flavorful finish without needing cream or butter.
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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