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Chicken and Rice Soup

This Chicken and Rice Soup is a warm, comforting meal made with tender chicken, hearty rice, fresh vegetables, and flavorful herbs in a savory broth. It is an easy chicken and rice soup perfect for busy weeknights, with simple options for making it creamy or adapting it into a chicken and rice soup crockpot recipe.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 1½ pounds boneless skinless chicken breasts or thighs
  • 1 tablespoon olive oil
  • 1 medium yellow onion diced
  • 2 carrots peeled and diced
  • 2 celery stalks diced
  • 3 garlic cloves minced
  • 8 cups chicken broth
  • 1 cup long-grain white rice
  • 1 teaspoon Italian seasoning
  • ½ teaspoon dried thyme
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons fresh parsley chopped
  • 1 tablespoon lemon juice optional
  • For Creamy Chicken Rice Soup:
  • 1 cup heavy cream

Method
 

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the onion, carrots, and celery. Cook for 5–7 minutes until the vegetables begin to soften.
  3. Add the minced garlic and cook for about 30 seconds.
  4. Pour in the chicken broth and add the chicken, Italian seasoning, thyme, salt, and black pepper.
  5. Bring the soup to a gentle boil.
  6. Reduce the heat and simmer for 15–20 minutes, or until the chicken reaches 165°F.
  7. Remove the chicken from the pot and allow it to cool slightly.
  8. Add the rice to the broth and cook according to the package directions, usually 15–20 minutes.
  9. Shred or chop the cooked chicken into bite-sized pieces.
  10. Return the chicken to the pot.
  11. Stir in the lemon juice and fresh parsley.
  12. For a creamy chicken rice soup, reduce the heat to low and stir in the heavy cream during the final 3–5 minutes.
  13. Taste and adjust the seasonings.
  14. Serve warm with additional fresh parsley.

Notes

 
Chicken thighs add extra flavor and stay especially tender, but chicken breasts work well too.
Long-grain white rice is recommended, but jasmine or basmati rice can also be used.
For brown rice, allow additional cooking time.
If using leftover or rotisserie chicken, add it near the end so it only needs to warm through.
Rice absorbs broth as the soup sits, so add extra chicken broth when reheating.
For a chicken and rice soup crockpot version, cook the chicken, vegetables, broth, and seasonings on LOW for 5–6 hours or HIGH for 3–4 hours. Add cooked rice near the end.
For the creamiest soup, add the heavy cream at the end and avoid boiling after adding it.
Store leftovers in the refrigerator for 3–4 days.
For freezing, consider freezing the soup without rice and adding freshly cooked rice after reheating for the best texture.