When the weather gets chilly, there’s nothing like a warm, comforting bowl of homemade chicken and rice soup. It’s the kind of meal that wraps you up like a cozy blanket, soothing both the body and soul. This recipe is simple but packed with flavor from fresh veggies, tender chicken, and just the right blend of herbs. Whether you’re feeling under the weather or simply craving something hearty and delicious, this soup is a go-to.

I remember making a pot of this soup on a cold Sunday afternoon while a drizzle pattered against the windows. The aroma of onions, garlic, and simmering herbs filled my kitchen, instantly lifting my mood. When I took that first spoonful, I felt an instant sense of warmth and calm. That’s the beauty of a good chicken and rice soup—it’s like a hug in a bowl.

Comforting, Homemade Chicken And Rice Soup Recipe

A classic with a rich history 🥣

Chicken soup has been a staple across countless cultures for centuries, from Jewish chicken matzo ball soup to Chinese herbal chicken soup. It’s always been known as a “healing” dish, probably because of its hydrating broth and nourishing ingredients. Adding rice to the mix is a twist found in various traditions, creating a more filling and substantial meal. Chicken and rice soup combines everything we love about comfort food—hearty, wholesome, and easy to prepare with simple ingredients. While the exact origins are hard to pin down, this version has been a household favorite for years, thanks to its simplicity and homey flavor.

Let’s talk ingredients: what you need (and some substitutes!)

This chicken and rice soup recipe uses simple, everyday ingredients, but each plays an important role. Here’s a breakdown:

Olive oil: Adds richness to the soup base and helps sauté the vegetables. If you’re out, a neutral oil like canola works fine.
Garlic and onion: These two are the foundation of any good soup, adding depth and a subtle sweetness. Fresh is best, but in a pinch, garlic powder and dried onion flakes can work.
Carrots and celery: The classic veggie duo that brings both flavor and nutrition to the soup. Carrots add a touch of sweetness, while celery has a slightly earthy taste. These veggies also hold up well during long cooking.
Chicken stock powder/bouillon cubes: Enhances the savory chicken flavor. I like using low-sodium options to control salt levels, but regular will work if that’s all you have.
Dried herbs: The parsley, thyme, and bay leaf add a warm, aromatic quality. Feel free to adjust the quantities to suit your taste.
Chicken thighs: I prefer bone-in, skinless chicken thighs because they’re so tender and flavorful. If you only have boneless chicken, that’ll work too—just reduce the cooking time slightly.
Rice: I use regular long-grain white rice, which cooks up soft and comforting. For a different texture, try brown rice (though it’ll need a longer cooking time).
Salt and black pepper: These simple seasonings are essential. Adjust as you taste along the way.
Fresh parsley: An optional garnish, but it adds a pop of color and a hint of freshness.

Essential kitchen tools to make it easier

This recipe doesn’t require much equipment, but a few items make the process smoother:

Large pot: A sturdy, heavy-bottomed pot or Dutch oven is ideal for even cooking. It should be big enough to hold all the broth, chicken, and veggies comfortably.
Wooden spoon or spatula: For stirring the ingredients as they cook. A wooden spoon won’t scratch your pot, which is a bonus.
Tongs: Helps with handling the chicken, especially if you’re working with bone-in pieces.
Ladle: For serving the soup, making it easy to scoop out the hearty mix of chicken, rice, and veggies into bowls.
Two forks: To shred the chicken once it’s cooked. Using two forks makes it easy to pull the meat apart without burning your fingers.

Step-by-step: making comforting chicken and rice soup

Let’s dive into the cooking process! Each step is straightforward, so you’ll have a delicious soup ready in no time.

Start with the aromatics
Heat the olive oil in your large pot over medium-high heat. Add the chopped onion and minced garlic, stirring for about 3 minutes until the onion turns translucent and smells amazing. This quick sauté deepens the flavors and builds the base for your soup.
Add the veggies
Toss in the diced carrots and celery, and cook for another minute. This lets the vegetables soften slightly and absorb the flavors from the onions and garlic. At this stage, you might notice a little fond (those flavorful brown bits) forming at the bottom of the pot—don’t worry, it’ll add even more flavor to your soup!
Pour in the liquids and seasonings
Add the chicken stock powder (or bouillon cubes), dried parsley, thyme, bay leaf, black pepper, chicken broth, and water. Give everything a good stir, making sure to scrape up any fond from the bottom of the pot. The broth should already smell like heaven.
Simmer with the chicken
Place the chicken thighs into the pot, making sure they’re submerged in the broth. Cover with a lid and simmer on medium-low heat for about 30 minutes. If you see any foam on the surface, feel free to skim it off—this just keeps the broth clear.
Add the rice
After 30 minutes, remove the lid and pour in the rice. Stir, then cover the pot again and let it simmer for another 15 minutes. The rice will soak up the flavors and become soft and comforting. If the soup starts looking a little thick, feel free to add a splash more water.
Shred the chicken
Turn off the heat, and carefully remove the chicken thighs from the pot. Using two forks, shred the meat and discard the bones. Return the shredded chicken to the pot, giving the soup a final stir.
Season and serve
Taste the soup and add salt if needed. Ladle into bowls, garnish with fresh parsley if you like, and enjoy every warm, soothing spoonful!

Variations and adaptations to try

One of the joys of chicken and rice soup is its versatility. Here are a few ways to make it your own:

Make it gluten-free: This recipe is naturally gluten-free if you check your chicken stock powder or bouillon cubes. Just be sure they’re labeled gluten-free.
Switch up the rice: Try using wild rice or brown rice for a heartier, nutty flavor. Just remember, brown rice takes longer to cook, so add it 10-15 minutes earlier.
Add more veggies: I love tossing in a handful of spinach or kale at the end for extra greens. You could also add zucchini or green beans for a bit of crunch.
Go creamy: For a creamier soup, stir in a half cup of heavy cream or coconut milk at the end.
Use leftover or rotisserie chicken: If you have cooked chicken on hand, skip the simmering step with raw chicken. Just shred your cooked chicken and add it when you add the rice.

Serving and presentation ideas

For a cozy presentation, ladle the soup into wide, shallow bowls. Garnish each bowl with a sprinkle of fresh parsley and maybe a few extra cracks of black pepper. You could even serve it with a slice of crusty bread or some oyster crackers on the side. For a family-style serving, bring the pot straight to the table and let everyone help themselves—it’s rustic and inviting!

Beverage pairings

When it comes to pairing drinks with chicken and rice soup, you want something light and refreshing. Here are a few of my favorites:

Sparkling water with lemon: The brightness of lemon complements the hearty flavors of the soup without overpowering it.
Ginger tea: If you’re feeling under the weather, ginger tea has a soothing quality that pairs nicely with the warm flavors of the soup.
Apple cider: Warm or chilled, apple cider has a sweetness that contrasts beautifully with the savory broth.
Iced green tea: For a cooler option, iced green tea offers a slightly earthy note that balances out the flavors.

Storing and reheating leftovers

Got leftovers? Lucky you! Store the soup in an airtight container in the fridge for up to 3 days. When reheating, add a splash of water or broth, as the rice tends to absorb liquid over time, thickening the soup. Reheat on the stovetop over low heat until warmed through, stirring occasionally. If you want to freeze it, consider leaving out the rice, as it can become mushy after thawing. Instead, add freshly cooked rice when you reheat.

Adjusting the recipe for different servings

This recipe makes about 4-6 servings, but it’s easy to scale up or down. Doubling the recipe is straightforward—just make sure you have a large enough pot! For a smaller batch, halve each ingredient, but keep an eye on the simmering time, as a smaller quantity might cook a bit faster.

FAQs

1. Can I use boneless, skinless chicken breasts instead of thighs?
Yes, you can! However, chicken breasts cook faster, so check them after 20 minutes to avoid overcooking.

2. Can I use pre-cooked rice?
Absolutely! Add pre-cooked rice during the last 5 minutes of cooking to heat it through without making it mushy.

3. Can I make this in a slow cooker?
Yes, just add all ingredients except the rice and cook on low for 6-8 hours. Add the rice in the last 30 minutes.

4. How can I make it extra creamy?
Stir in a bit of heavy cream or coconut milk after cooking, or blend a portion of the soup for a creamier texture.

5. Is there a way to make it vegetarian?
Swap the chicken with chickpeas or white beans, use vegetable broth, and omit the chicken stock powder for a tasty vegetarian version.

Enjoy this cozy chicken and rice soup, perfect for those chilly days or whenever you need a little comfort in a bowl. Don’t hesitate to tweak it to suit your tastes!