Comforting Chicken Rice Soup Recipe

Updated on: December 15, 2025

Steaming bowl of homemade chicken rice soup, garnished with fresh parsley, perfect for a comforting chicken rice soup recipe.

Say hello to the ultimate chicken rice soup recipe! This classic dish is a true hug in a bowl, perfect for any time you crave warmth and comfort. It’s nourishing, incredibly satisfying, and surprisingly simple to prepare. Get ready to enjoy a hearty meal that the whole family will love.

Why You’ll Love This Chicken Rice Soup

This homemade chicken rice soup brings a lot to the table, making it a frequent favorite. You will quickly see why it is such a popular choice for busy weeknights and chilly evenings.

This soup is wonderfully hearty and satisfying, packed with tender chicken and comforting rice.
The separate cooking method for rice ensures perfect texture and makes it an ideal choice for meal prepping.
It’s packed with flavor using simple, wholesome ingredients you probably already have.
This soup works well for cold days, busy evenings, or when you just need a little extra comfort.
It is a fantastic family-friendly meal that caters to all ages and taste preferences.

Ingredients

Gather these fresh ingredients to create your own delicious chicken rice soup recipe. Each component plays a vital role in building the soup’s comforting flavor profile.

1 ¼ lb. bone-in chicken breast (see notes)
1 small yellow onion (diced)
½ cup diced carrots
2 ribs celery (diced)
3 cloves garlic (minced)
6 ½ cups chicken broth (5 cups for soup, 1 ½ cups for rice)
¾ cup uncooked white long-grain rice (or 2 ¼ cups cooked rice)
2 tablespoons butter
1 teaspoon soy sauce
1 teaspoon hot sauce
1 teaspoon dried basil
½ teaspoon dried parsley
½ teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon mustard powder
¼ teaspoon pepper
Fresh parsley (for garnish)

Notes & Substitutions

Using bone-in chicken breast is recommended because the bones add a lot of flavor to the broth as it simmers. You can also use boneless chicken thighs or breasts; just adjust the cooking time. Feel free to substitute long-grain white rice with brown rice or wild rice for a different texture, but cooking times will vary. If you don’t have fresh herbs, use double the amount of dried herbs. For broth, low-sodium chicken broth gives you more control over the saltiness, or vegetable broth works in a pinch.

Equipment

Having the right tools ready makes preparing this chicken and rice soup a breeze. You likely have most of these items in your kitchen already.

A large soup pot or Dutch oven
A separate medium pot for cooking the rice
Cutting board and a sharp chef’s knife
Measuring cups and spoons
Two forks for shredding the cooked chicken

Instructions

This straightforward chicken rice soup recipe is designed for beginners and busy cooks. Follow these simple steps for a warm and satisfying meal.

Prep: Start by dicing your onion, carrots, and celery. Mince the garlic and measure out all of your dried spices, soy sauce, and hot sauce. Having everything ready saves time and makes cooking smoother.

Sauté Aromatics: Melt the butter in your large soup pot or Dutch oven over medium heat. Add the diced onions, carrots, and celery to the pot. Cook these vegetables for about 4 minutes until they begin to soften.

Add Garlic & Spices: Stir in the minced garlic and continue to cook for just 1 more minute until it becomes fragrant. Be careful not to burn the garlic. Next, add the dried basil, parsley, oregano, thyme, mustard powder, and pepper to the pot. Stir well to coat the vegetables.

Combine Soup Base: Pour in 5 cups of chicken broth, soy sauce, and hot sauce. Gently place the bone-in chicken breast into the pot, ensuring it is mostly submerged in the liquid.

Simmer Chicken: Bring the soup to a very gentle bubble, then partially cover the pot. Allow the chicken to simmer slowly for about 15-20 minutes, or until it is cooked through and tender. Avoid boiling the soup vigorously, as this can make the chicken tough.

Cook Rice Separately: While the chicken simmers, cook the rice in a separate medium pot. Combine ¾ cup of white long-grain rice with 1 ½ cups of chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until all liquid is absorbed and the rice is fluffy.

Shred Chicken: Carefully remove the cooked chicken from the soup using tongs. Place it on a cutting board. Once cool enough to handle, use two forks to shred the chicken meat from the bones. Discard the bones and return the shredded chicken to the soup pot.

Combine & Serve: Stir the shredded chicken back into the soup. Taste the soup and adjust seasonings if necessary. You can stir in the cooked rice directly into the soup or serve it separately in individual bowls. Garnish each serving with fresh chopped parsley.

Pro Tips & Troubleshooting

Achieving the perfect chicken and rice soup is simple with a few key tricks. These tips ensure delicious results every time.

Gentle Simmer: Always keep your soup at a gentle simmer, not a rolling boil, especially when cooking the chicken. This prevents the chicken from becoming tough and dry.
Separate Rice: Cooking the rice separately is crucial. It stops the rice from getting mushy in the soup and helps preserve the broth’s consistency for leftovers.
Flavor Boost: For an extra layer of savory depth, add a Parmesan cheese rind to the broth while the chicken simmers. Remove it before serving.
Adjust Seasoning: Taste your soup before serving. Broths vary in salt content, so adjust salt and pepper as needed at the very end.
Tough Chicken: If your chicken turns out tough, it likely simmered too aggressively or for too long. Reduce heat next time and keep a closer eye on it.
Mushy Rice: To prevent mushy rice, stick to the recommended liquid-to-rice ratio and avoid overcooking. Fluff it with a fork once done.

Serving, Storage & Variations

This versatile chicken and rice soup is fantastic on its own, but these ideas can make it even better. Enjoy it fresh or plan for future meals.

Serving Suggestions

Serve this comforting soup piping hot with a slice of crusty bread or some crispy crackers for dipping. A sprinkle of fresh parsley or dill adds a lovely pop of color and freshness. For an extra bright kick, a small squeeze of fresh lemon juice just before serving truly enhances the flavors.

Storage & Freezing

For the best results and texture, always store the cooked soup and the cooked rice in separate airtight containers. The soup will last safely in the refrigerator for 3-4 days. This chicken rice soup recipe freezes wonderfully without the rice for up to 3 months. Thaw frozen soup in the refrigerator overnight, then gently reheat on the stovetop, adding fresh rice as desired.

Recipe Variations

Vegetable Boost: Feel free to add other vegetables like frozen peas, corn, or a handful of fresh spinach during the last 5 minutes of cooking.
Grain Alternatives: Experiment with different grains. Try hearty wild rice for a nutty flavor or use quick-cooking brown rice for added fiber.
Spice It Up: If you like a little heat, stir in a pinch of red pepper flakes with the other seasonings. A dash of cayenne pepper also works.
Creamy Version: For a richer, creamy soup, stir in a splash of heavy cream or milk during the last few minutes of cooking.

Nutrition

This chicken and rice soup is a wholesome and balanced meal, offering a good source of protein from the chicken and essential carbohydrates from the rice. The vegetables contribute vitamins and fiber, making it a well-rounded dish. Remember, specific nutritional values can vary based on ingredients and portion sizes. For precise information, consider using an online nutrition calculator with your exact ingredients.

Nutrition Facts	Amount Per Serving
Serving Size	1.1 cups
Calories	310
Total Fat	12g
Saturated Fat	5g
Cholesterol	70mg
Sodium	680mg
Total Carbohydrates	25g
Dietary Fiber	2g
Total Sugars	3g
Protein	26g

Estimates based on recipe ingredients. Actual values may vary.

FAQ

Why cook rice separately for this chicken rice soup recipe?
Cooking rice separately prevents it from absorbing too much broth and becoming mushy. This method also allows for better storage, keeping the soup fresh and the rice perfectly textured.
Can I use pre-cooked chicken?
Yes, absolutely! If using pre-cooked chicken, simply add it to the soup after the vegetables have simmered and heat through for about 5 minutes before serving. Adjust the overall simmering time accordingly.
What kind of chicken is best for soup?
Bone-in chicken breast or thighs are often recommended as they impart more flavor to the broth as they cook. Boneless cuts are convenient but may result in a slightly less rich broth.
Can I freeze chicken rice soup?
You can freeze the soup, but it is best to do so without the rice. Rice tends to get mushy and change texture after freezing and thawing within the soup. Freeze the broth and chicken, then add freshly cooked rice upon reheating.
How can I make this soup gluten-free?
To ensure your soup is gluten-free, use a certified gluten-free chicken broth. Also, double-check that your soy sauce is gluten-free, or substitute it with tamari.

Conclusion

There you have it – a truly comforting and easy-to-make chicken rice soup recipe that will quickly become a household staple. Its simple ingredients and straightforward steps make it perfect for busy parents and beginner cooks alike. We encourage you to try this delicious and nourishing soup soon. Share your thoughts in the comments below!