Cozy Chicken and Rice Soup Recipe

I make this soup whenever I need something that feels like a warm hug on a cold afternoon. My Chicken and Rice Soup combines tender chicken, fluffy rice, and fresh vegetables in a savory broth that brings comfort to every bowl.

The best part about this recipe is how it comes together with ingredients I usually have on hand. I cook the rice separately now, which means it turns out perfectly every single time, no matter which type I use.

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

I love how this soup never feels heavy, even though it fills you up completely. The chicken stays tender because I simmer it gently in the broth instead of boiling it hard, and the vegetables add just the right amount of texture without getting mushy.

My family asks for this soup at least twice a month during the colder seasons. I can make it with brown rice, white rice, or even wild rice depending on what I have in my pantry, and it always tastes incredible.

The method of cooking the rice separately changed everything for me. I used to cook it directly in the soup pot, but the results were inconsistent, and sometimes the rice would turn out undercooked or too soft.

If you’re looking for more hearty comfort food, my Vegetable Beef Soup Recipe delivers that same satisfying warmth, and the Chicken Noodle Soup Recipe has become a regular in my meal rotation.

Everything you need for the perfect Chicken and Rice Soup

• 1 cup long grain brown rice, white rice, or wild rice (rinsed and drained)
• 1 tablespoon olive oil
• 1 small yellow onion (chopped)
• 4 medium carrots (sliced into ¼-inch thick rounds)
• 3 ribs celery (chopped)
• 3 cloves garlic (minced)
• ½ teaspoon dried thyme
• ½ teaspoon dried oregano
• ½ teaspoon salt (or to taste)
• ¼ teaspoon black pepper (or to taste)
• 2 bay leaves
• 6 cups low sodium chicken broth
• 1 pound boneless skinless chicken breasts
• Fresh chopped parsley (optional, for serving)

My Method for Chicken and Rice Soup

1. Bring 8 cups of water to a boil in a 3-quart or larger saucepan with a tight-fitting lid. Stir in the rinsed rice and reduce heat to maintain a gentle boil. Cook white rice for 15 minutes, brown rice for 30 minutes, or wild rice for 40-45 minutes until tender.
2. Pour the rice into a strainer and drain it completely. Return the rice immediately to the hot empty pot, cover with the lid, and let it rest for 10 minutes while you finish the soup.
3. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the onion, carrots, and celery, then cook for 4-6 minutes, stirring occasionally, until the vegetables start to soften and smell fragrant.
4. Add the garlic and cook for 30 seconds, stirring constantly, until you can smell the garlic releasing its aroma.
5. Stir in the dried thyme, dried oregano, salt, pepper, bay leaves, and chicken broth. Place the chicken breasts in the pot and nestle them down into the broth so they’re mostly submerged.
6. Bring the soup to a boil, then reduce the heat to low so it simmers gently without boiling too vigorously. Cover and cook for 20-25 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
7. Remove the chicken to a clean plate and let it rest for 5 minutes so the juices redistribute. Shred the chicken into bite-size pieces using two forks.
8. Stir the shredded chicken and cooked rice into the soup. Taste and add more salt and pepper if needed, then serve hot with fresh chopped parsley if desired.

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

I always start by rinsing the rice thoroughly before cooking it. This removes excess starch and prevents the rice from getting gummy or clumping together in the finished soup.

The key to tender chicken is keeping the soup at a gentle simmer, not a rolling boil. I learned this the hard way after making tough, rubbery chicken a few times when I let the heat get too high.

I taste the soup before serving and adjust the seasonings at the end. Starting with less salt gives me control over the final flavor, especially since different brands of chicken broth have varying sodium levels.

How I love to share this Chicken and Rice Soup

I serve this soup with warm dinner rolls on the side for dipping into the broth. My family loves soaking up every last drop, and the combination of soft bread and savory soup feels like the ultimate comfort meal.

This recipe works beautifully for meal prep too. I make a big batch on Sunday and portion it into containers for easy lunches throughout the week, though I add a splash of extra broth when reheating since the rice absorbs some liquid.