Hearty Chicken and Rice Soup Recipe

I make this Chicken and Rice Soup whenever I need something warm that comes together without much fuss. The chicken thighs stay tender, the rice soaks up all the creamy broth, and every spoonful feels like a hug in a bowl.

This recipe became my go-to after I realized I could skip multiple pots and still get restaurant-quality results. One Dutch oven handles everything from browning the chicken to simmering the rice, which means less cleanup and more time enjoying the meal.

What makes this Chicken and Rice Soup a keeper for years to come

I love how this soup delivers a complete meal without requiring fancy ingredients or complicated techniques. The chicken thighs bring richness that chicken breasts just can’t match, and the long-grain rice holds its shape perfectly instead of turning mushy.

You can have this on the table in under an hour, which makes it perfect for those nights when you’re tired but still want something homemade. The heavy cream adds body without making it feel too heavy, and the vegetables give you that satisfying crunch in every bite.

The leftovers actually get better as the flavors meld together overnight in the fridge. I always make a full batch because my family requests this soup constantly, especially when the weather turns cold and we’re craving something that sticks to your ribs.

If you’re looking for more cozy soup options, my Creamy Roasted Butternut Squash Soup has that same velvety texture, and the Cabbage Soup gives you another hearty option that’s just as satisfying.

Everything you need for the perfect Chicken and Rice Soup

• 3 tablespoons salted butter
• 1 pound boneless skinless chicken thighs, fat trimmed and cut into bite-size pieces
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• ½ teaspoon Italian seasoning
• ¼ teaspoon dried thyme leaves
• 1 cup yellow onion, diced (about 1 small onion)
• 1 cup celery, diced (about 2-3 medium stalks, trimmed)
• 1 cup carrot, peeled and diced (about 2-3 medium carrots)
• 3 cloves fresh garlic, minced
• 3 tablespoons all-purpose flour
• 6 cups chicken broth or chicken stock
• 1 cup long-grain rice, uncooked
• 1 cup heavy cream
• 1 cup green peas, frozen
• 1 tablespoon fresh parsley, chopped
• Additional salt and pepper to taste

Note: I prefer chicken thighs because they stay moist and tender during cooking, but you can substitute chicken breasts if that’s what you have on hand.

For the rice, stick with long-grain white rice to avoid a gummy texture. If you want to save time, rotisserie chicken works beautifully – just shred or dice it and add it near the end of cooking.

My Method for Chicken and Rice Soup

1. Melt 3 tablespoons butter in a large pot or Dutch oven over medium heat. Add the chicken pieces along with 2 teaspoons salt, 1 teaspoon black pepper, ½ teaspoon Italian seasoning, and ¼ teaspoon dried thyme, cooking for 5-7 minutes until the chicken is no longer pink and you can smell the herbs releasing their oils.
2. Add 1 cup diced onion, 1 cup diced celery, and 1 cup diced carrots to the pot. Sauté for 4-5 minutes until the vegetables start to soften and the onions turn translucent, then stir in 3 cloves minced garlic and cook for another minute until fragrant.
3. Sprinkle 3 tablespoons flour over the chicken and vegetables, stirring constantly with a wooden spoon to coat everything evenly and prevent sticking. Keep stirring for about 1-2 minutes to cook out the raw flour taste.
4. Pour in 6 cups chicken broth while stirring to prevent lumps from forming. Increase heat to medium-high and bring the mixture to a rolling boil, which should take about 5 minutes.
5. Once boiling, add 1 cup uncooked long-grain rice and 1 cup heavy cream. Reduce heat to low and let it simmer gently for 15 minutes, stirring occasionally, until the rice is tender and has absorbed the liquid.
6. Stir in 1 cup frozen peas and 1 tablespoon chopped fresh parsley. Taste and add more salt and pepper as needed, then remove from heat and let it rest for 2-3 minutes before serving.

My kitchen secrets for getting this Chicken and Rice Soup just right

Don’t skip the step of sautéing the vegetables until they soften – this builds a flavor base that makes the whole soup taste richer. I learned the hard way that adding raw vegetables directly to the broth results in a flat, one-dimensional taste.

When you add the flour, make sure to stir constantly for at least a minute to cook it properly. Raw flour will make your soup taste pasty, but properly cooked flour creates that silky, thickened broth you’re looking for.

The soup will thicken considerably as it sits in the fridge, so when reheating leftovers, add a splash of chicken broth to bring it back to the right consistency. I usually keep extra broth on hand just for this purpose, and it makes day-two soup taste just as good as fresh.

How I love to share this Chicken and Rice Soup

I serve this soup with crusty bread for dipping, and it turns into a complete meal that satisfies even the hungriest appetites. The bread soaks up that creamy broth beautifully, and you don’t need anything else on the side.

This works perfectly for meal prep since it stores well for up to four days in the fridge. I portion it into individual containers for quick lunches throughout the week, and it reheats beautifully on the stovetop or in the microwave.