Name: Chicken and Rice Soup Recipe (Family Favorite!)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 lb boneless, skinless chicken breasts or thighs; 1 cup long-grain white rice (or brown rice for a healthier option); 1 medium onion, diced; 2 carrots, peeled and sliced; 2 celery stalks, diced; 3 cloves garlic, minced; 6 cups chicken broth (or low-sodium broth); 1 bay leaf; Salt and pepper, to taste; 1 tsp dried thyme; 1 tsp dried parsley; 2 tbsp olive oil (or butter); 1 cup frozen peas (optional); Fresh parsley for garnish (optional)

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There’s something so comforting about a warm bowl of homemade chicken and rice soup. It’s a meal that not only fills your belly but also soothes your soul. If you’re looking for a simple yet flavorful recipe that will have your family coming back for more, this one is definitely it. It’s perfect for busy weeknights or a cozy weekend dinner when you just need something hearty and delicious.

Why You’ll Love This Recipe?

This Chicken and Rice Soup has it all: tender chicken, fluffy rice, and a flavorful broth that tastes like it’s been simmering for hours (even though it comes together in no time). It’s nourishing, easy to make, and packed with simple ingredients that you probably already have in your kitchen. Plus, it’s one of those dishes that gets better the next day, so it’s perfect for leftovers. Whether you’re feeding a hungry family or just looking for a cozy bowl to enjoy on your own, this soup is a winner.

You’ll find the full list of ingredients below, but for now, let’s talk about the basics!

Ingredients

(Full list below in the recipe card)

Chicken breast (or thighs)
Rice (white, brown, or wild)
Carrots, celery, onion
Chicken broth (or homemade stock)
Seasonings: garlic, thyme, bay leaves, salt, and pepper

Directions

Step 1: Prep the Chicken

Start by seasoning your chicken with a little salt and pepper. If you’re using chicken breasts, you can either dice it up or cook it whole and shred it later. In a large pot, add a splash of olive oil and cook the chicken over medium heat until it’s golden brown and cooked through (about 6-8 minutes per side, depending on the thickness). Once done, remove the chicken and set it aside to cool. You’ll want to shred it into bite-sized pieces once it’s cool enough to handle.

Step 2: Sauté the Veggies

In the same pot, toss in your diced onion, carrots, and celery. Let them sauté for about 5 minutes, or until the vegetables are softened and the kitchen smells amazing. Add the garlic and cook for another minute, just until fragrant. This step builds the base flavor for the soup, so don’t skip it!

Step 3: Add the Broth and Rice

Next, pour in your chicken broth (about 6 cups) and bring everything to a boil. Once the broth is bubbling, add in your rice. If you’re using white rice, let it cook for about 15 minutes; for brown rice, you’ll need closer to 30 minutes. Make sure the rice absorbs all that flavorful broth. Stir occasionally to prevent it from sticking.

Step 4: Shred the Chicken and Add it to the Pot

While the rice is cooking, shred your chicken into bite-sized pieces. Once the rice is tender and the soup is smelling incredible, toss the shredded chicken back into the pot. Stir to combine everything, and let it simmer for another 5-10 minutes, allowing the flavors to meld together.

Step 5: Season and Serve!

Taste your soup and adjust the seasoning with salt and pepper. You can also add a pinch of dried thyme or a couple of bay leaves if you like. Once it’s perfectly seasoned, ladle it into bowls and serve hot. You’ll have a creamy, comforting bowl of chicken and rice soup in no time!

Expert Tips and Tricks

Chicken Choice: You can use bone-in chicken thighs or breasts if you want a richer flavor. Just remove the bones before shredding!
Rice Texture: If you prefer a thicker soup, opt for white rice, as it’ll break down more and give the soup a creamier texture. Brown rice will hold its shape better and add a bit more chew.
Broth Options: Homemade chicken stock will elevate the flavor of this soup, but store-bought works great if you’re short on time.
Extra Veggies: Feel free to toss in extra veggies like peas or corn to make this soup even heartier.

Recipe Variations and Possible Substitutions

Vegetarian Version: You can easily make this soup vegetarian by swapping the chicken for tofu or just loading it up with extra veggies. Use vegetable broth instead of chicken stock for the base.
Spicy Kick: If you love a little heat, add some crushed red pepper flakes or a dash of hot sauce to spice things up.
Creamy Chicken and Rice Soup: For a creamier version, stir in a splash of heavy cream or coconut milk after adding the chicken back to the pot.

Serving and Pairing Suggestions

This Chicken and Rice Soup is hearty enough to be a meal on its own, but it pairs wonderfully with some warm, crusty bread or a light salad on the side. Try serving it with a simple arugula salad dressed in olive oil and lemon for a fresh contrast. If you’re in the mood for something extra comforting, serve it with a grilled cheese sandwich!

Storage and Reheating Tips

Store any leftover soup in an airtight container in the fridge for up to 3 days. If you’re not planning to eat it right away, it also freezes well—just let it cool completely before transferring it to a freezer-safe container. To reheat, simply thaw in the fridge overnight, then warm it up on the stove over low heat. You might need to add a little extra broth or water, as the rice tends to absorb liquid as it sits.

4 FAQs

Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken! Just make sure to cook it thoroughly and shred it after it cools down.
Can I make this soup in the slow cooker?
Absolutely! Sauté the vegetables first, then add all the ingredients to your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, adding the rice in the last hour to prevent it from overcooking.
Is this recipe gluten-free?
Yes! This recipe is naturally gluten-free, as long as you make sure your chicken broth is gluten-free (check the label).
Can I use a different type of rice?
Yes, you can use wild rice or jasmine rice in place of white rice, but be mindful of the cooking times, as different types of rice take different amounts of time to cook.

Conclusion

This Chicken and Rice Soup is a family favorite for a reason—it’s easy to make, incredibly tasty, and perfect for any occasion. Whether you’re feeding your family on a chilly evening or preparing a comforting lunch, this soup will hit the spot. Try it today and let me know how your family enjoys it!

Chicken and Rice Soup Recipe (Family Favorite!)

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Author: Emily
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Soup
Method: Stovetop
Cuisine: American

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Description

This Chicken and Rice Soup is a cozy, heartwarming dish that’s perfect for a family meal. With tender chicken, wholesome rice, and a flavorful broth, it’s a comforting classic that’s easy to prepare and loved by everyone.

Instructions

Cook the Chicken: In a large pot, heat the olive oil (or butter) over medium heat. Add the chicken breasts and cook for 6-7 minutes on each side until golden and cooked through. Remove the chicken from the pot, shred it, and set aside.
Sauté the Vegetables: In the same pot, add the diced onion, carrots, and celery. Sauté for about 5 minutes until softened. Add the minced garlic and cook for an additional minute.
Simmer the Soup: Pour in the chicken broth, bay leaf, thyme, and parsley. Bring the mixture to a boil, then reduce the heat to a simmer and add the rice. Let it cook for about 15-20 minutes, or until the rice is tender.
Combine Chicken and Peas: Add the shredded chicken back into the pot and stir in the frozen peas (if using). Cook for another 5 minutes, or until the peas are heated through. Season with salt and pepper to taste.
Serve: Remove the bay leaf before serving. Garnish with fresh parsley if desired. Serve hot!

Notes

For a creamier version, you can add 1/2 cup of heavy cream or a splash of milk at the end.
This soup can be stored in the refrigerator for up to 3 days. It also freezes well for up to 3 months, just be sure to store it in an airtight container.
If you want more vegetables, feel free to add in extra peas, corn, or spinach for added nutrition.