Easy and Hearty Chicken and Rice Soup

I’ve made a lot of soups in my life, but nothing hits quite like a warm, hearty bowl of Chicken and Rice Soup. It’s simple, deeply satisfying, and exactly what I crave on a chilly day or when I need something nourishing but easy.

Chicken and Rice Soup

I’ve tried plenty of shortcut versions, using rotisserie chicken or cooking rice separately—but nothing beats simmering the chicken right in the broth. It creates a rich, golden, flavorful soup that tastes homemade in the best way possible. And the best part? It’s a low-effort, high-reward meal that fills your kitchen with the most amazing aroma.

I love chicken soups, and these are definitely worth trying. Chicken Noodle Soup is rich, cozy, and full of flavor, while Green Chili Chicken Soup has just the right kick to keep things interesting!

If you’ve never made homemade Chicken and Rice Soup, this is the only recipe you need. It’s cozy, wholesome, and adaptable—so you can make it exactly how you like it.

Ingredients You’ll Need

I’ve made Chicken and Rice Soup more times than I can count, and this combo of ingredients gives me the best balance of flavor and texture every time.

Chicken :I always use bone-in, skin-on chicken thighs because they make the broth richer and more flavorful. Once the soup is done, I remove the bones and shred the chicken. If I only have boneless thighs or chicken breasts, they work too—but bone-in gives that extra depth.

Rice: I love using long-grain white rice because it cooks just right in the broth—fluffy, tender, and full of flavor. Basmati, jasmine, or even wild rice work, too, but brown rice takes longer, so I cook it separately.

Carrots, Celery & Onion: These three build the best flavor base. I dice them small, so they soften perfectly and melt into the broth.

Garlic: I always add a few cloves of fresh garlic—it gives the soup that homemade depth you just can’t get from store-bought.

Chicken Broth (the Heart of the Soup): I use homemade broth when I have it, but a good-quality store-bought broth works too. The trick? Simmering the chicken right in the broth makes it even richer.

Bay Leaves & Thyme: A bay leaf and a sprinkle of thyme give the soup that extra depth of flavor without overpowering it.

Salt & Pepper: I season as I go, tasting and adjusting at the end. A little salt goes a long way!

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Is It Okay to Cook the Rice Directly in the Soup?

Cooking the rice directly in the soup gives it incredible flavor because it absorbs the broth as it cooks. This makes the rice extra tasty and gives the soup a thicker, heartier texture.

The only downside? If you leave the rice in the soup overnight, it will soak up all the liquid and turn mushy. That’s why I store the rice separately if I’m making a big batch to enjoy later.

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Do You Cook Rice Before Adding to Soup?

Nope! Uncooked rice is best because it absorbs all the flavor from the broth. I add it in during the last 15 minutes of cooking so it stays fluffy and perfectly cooked. If you’re using brown rice, it takes longer, so I cook it separately and stir it in at the end.

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Best Rice for Soup

Most types of rice work, but some are better than others. Here’s what I recommend:

Long-Grain White Rice – My go-to! Cooks quickly and absorbs flavor beautifully.
Basmati or Jasmine Rice – Slightly more fragrant and works great.
Brown Rice – Takes longer to cook, so I cook it separately.
Wild Rice – Adds a chewy texture and nutty flavor but needs extra cooking time.

Short-grain rice, like sushi rice or risotto rice, isn’t the best choice because it gets too soft and starchy.

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How I Make Chicken and Rice Soup

This soup is straightforward, no-fuss, and full of flavor—here’s exactly how I make it.

Sauté the Veggies

I start by softening the onions, carrots, and celery in a little oil. This builds the base of the soup and brings out their natural sweetness.

Add the Chicken & Broth

Next, I place the chicken thighs right into the pot and pour in the broth. I add garlic, bay leaves, thyme, salt, and pepper, then bring everything to a simmer.

Let It Simmer

This is where the magic happens. I let the soup cook for about 30 minutes so the chicken becomes fall-apart tender, and the broth gets infused with deep, rich flavor.

Shred the Chicken

Once the chicken is cooked through, I take it out, remove the bones and skin, and shred the meat. Then, I add it right back into the soup.

Add the Rice

Now, I stir in the uncooked rice. It absorbs all that amazing broth, making every bite extra flavorful. I let it simmer for another 15 minutes, stirring occasionally so it doesn’t stick.

Taste & Adjust

I always taste the soup at the end and adjust the seasoning. If I want a little extra brightness, I squeeze in a bit of lemon juice—it makes the flavors pop.

Serve & Enjoy

I ladle the soup into bowls, top it with fresh parsley or green onions, and dig in. It’s the kind of meal that warms you from the inside out.

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How To Store Leftovers

I learned this the hard way—if you store the rice in the soup, it absorbs all the liquid overnight and turns into a thick, mushy mess. So, instead, I store the rice and broth separately:

• In the fridge: I keep the soup in one container and the rice in another. When I reheat, I just combine them in a bowl.
• In the freezer: I freeze the broth with the shredded chicken and veggies but leave out the rice. Then, I make fresh rice when I’m ready to eat.

This way, the soup stays perfect every time!

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How to Customize Chicken and Rice Soup

This Chicken and Rice Soup is amazing as is, but I love switching things up depending on what I have in the kitchen.

• Add More Veggies – Zucchini, spinach, kale, or bell peppers work great.
• More Creamy – Stir in a splash of cream or coconut milk at the end.
• Give It a Citrus Kick – A squeeze of lemon brightens everything up.
• Use Different Proteins – Swap chicken for turkey or shredded rotisserie chicken.
• Go Low-Carb – Skip the rice and add extra veggies like cauliflower or broccoli.

Tools Needed For This Recipe

Having the right tools makes this Chicken and Rice Soup even easier to prepare. Here’s what I use:

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FAQs About Chicken and Rice Soup

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