Chicken and rice soup is a comforting and delicious one-pot meal that the whole family will love! Makes the perfect soup recipe for chilly weather!

This dish has all the same flavors as my skillet chicken and rice, but in soup form! It’s the first soup recipe that I crave whenever I’m sick or the weather is gloomy. It’s warm and comforting and has amazing flavor.

This chicken and rice soup recipe is a variation of my favorite chicken soup from The I Heart Naptime Cookbook. It’s made in one pot and is so, so delicious! I crave it whenever I’m sick or there’s a rainy day. It’s so comforting and is a meal the whole family loves!

We love to serve this soup with homemade rolls or a warm piece of french bread or garlic bread. The bread tastes delicious dipped in the soup and really takes the meal over the top. My mouth is watering just thinking about it. YUM!

How to make chicken rice soup

I love that this recipe can be whipped up in just one pot. I like to cook it in a dutch oven on the stove, but you can cook it in the crockpot as well (directions below). Scroll down for the printable recipe.

1. SAUTE. Start by sautéing the veggies and garlic in a large pot until fragrant.
2. BOIL. Then pour in the broth, water, lemon juice and seasonings. I usually start with 1/4 teaspoon salt and 1/4 teaspoon pepper and taste at the end. Bring the mixture to a boil and then turn the heat to medium-low.
3. SIMMER. Mix in the rice and then place the lid on the pot. Let the soup simmer until the rice is cooked through (usually about 10 to 20 minutes).  Then mix in the chicken and add more seasonings as needed.

Crockpot method

You can also make this soup in the slow cooker as well. You’ll want to add the rice the last hour of cooking. You can also precook the rice and then dump it in the soup right before serving. You just don’t want to add it in at the beginning as it will absorb all the liquid and become mushy.

Cooking tips

• Type of rice. I like to use long grain rice, however you could also use brown or wild rice. Just make sure to check the rice packaging and adjust the cooking time accordingly (you do not want to overcook it). Long grain rice usually takes about 15 to 20 minutes to cook, whereas brown rice takes about 35 to 45 minutes.
• Using cooked rice. You can use leftover cooked rice instead of cooking it in the soup if preferred. Simply mix it in during the last minute of cooking and use 1 cup less broth than the recipe calls for.
• Chicken. I like to use rotisserie chicken for convenience. If you want to cook the chicken in the soup, you can add in raw chicken that is cut into bite sized cubes when you add the rice. Just make sure it’s cooked through completely before serving.

Storing + freezing

The soup will keep for up to 3 days in the refrigerator if stored in an airtight container. After sitting overnight, it will absorb more liquid and thicken up a bit. So feel free to add another can of broth if needed when reheating.

When freezing this soup, I’d recommend leaving out the rice. It has a tendency to get mushy in the freezer. When reheating, simply prepare the rice separately and then mix it in right before serving.

More soup recipes:

• Chicken noodle soup
• Chicken pot pie soup
• Leftover turkey soup
• Easy chicken gnocchi soup
• White chicken chili

Chicken and Rice Soup

Course: Soup

Cuisine: American

Keyword: chicken and rice soup

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 5

Calories: 277

Author: Jamielyn Nye

Chicken and rice soup is a comforting and delicious one-pot meal that the whole family will love! Makes the perfect soup recipe for chilly weather!

Print Recipe Rate this Recipe

Ingredients

• 1-2 Tablespoon olive oil
• 1/2 cup chopped onion
• 1 cup sliced carrots
• 1 cup chopped celery
• 1 teaspoon minced garlic
• 6 cups chicken broth or stock , use more as needed
• 1 cup water
• 2 teaspoons fresh chopped thyme , or 3/4 teaspoon ground thyme (more to taste)
• 3/4 cup long grain rice
• 2 1/2 cups cooked chicken breast
• 1 Tablespoon fresh lemon juice , more to taste

Salt and pepper to taste

Instructions

• Heat the oil in a large pot over medium heat. Add the onion, carrots and celery. Cook about 3 minutes and then stir in the garlic. Cook until the onions are translucent. 
• Add the chicken broth, 1 cup water, thyme, lemon juice and S&P. I usually start with 1/4 teaspoon salt and 1/4 teaspoon pepper and taste at the end. 
• Bring the soup to a boil and then turn the heat to medium-low. Add the rice and cover with a lid. Let simmer for about 10-20 minutes, or until the the rice is almost cooked through. Then add the chicken. Add more lemon juice, thyme, salt and pepper to taste. Cook just until the rice is tender. 
• Remove soup from heat. Serve soup while hot. 

Notes

• Check the rice packaging that you are using for cook time and adjust cooking time accordingly, you do not want to overcook it. If using brown rice, it will take about 35-45 minutes to cook.
• If using leftover rice, add in the last minute of cooking and use 1 cup less broth. 
• If you overcook the rice or it sits overnight, it will absorb more liquid. Add another can of broth if needed.

Nutrition

Calories: 277kcal | Carbohydrates: 28g | Protein: 25g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 59mg | Sodium: 1120mg | Potassium: 594mg | Fiber: 1g | Sugar: 2g | Vitamin A: 4380IU | Vitamin C: 24.4mg | Calcium: 58mg | Iron: 1.8mg

PIN THIS RECIPE

Enjoy!