This Easy, Healthy Chicken and Rice Soup recipe is the perfect antidote to a cold blustery day! With the cold winter months quickly approaching, this homemade simple soup will remind you of the old-fashioned goodness of the soup Grandma always had cooking on her stovetop.

Chicken and Rice Soup

This Chicken and Rice Soup is one of my ultimate comfort foods! Honestly, it’s like a hug from Grandma in a bowl. Is there anything better than a delicious than a warm bowl of soup when the weather is cold.

The preparation is simple, and it requires no special equipment. This is a yummy, yet surprisingly easy chicken and rice soup recipe.

While I associate a hot bowl of creamy chicken rice soup as a traditional comfort food in the United States, did you know that chicken and rice soup recipes can be found in nearly every country?

In the United Kingdom, for example, they like to make a version incorporating a watery broth with chunky vegetables, chicken, and spices. These days, they’ve put a modern twist on the old recipe that uses a thick broth to develop a creamy chicken and rice soup.

Even in Asia where a whole chicken is hard to come by, the Japanese make chicken and rice soups using a base of boiled kelp and tuna flakes! The sauce is added to a miso base with chicken meat, vegetables, and local herbs and the final product is called Torijiru. I don’t know about you, but I think I am gonna pass on that one!

This soup is even enjoyed in Scotland, where they make a Scottish chicken and rice soup version called “Cock-a-Leekie” soup that features leeks, chicken, and even a splash of whiskey!

How’s that for a family meal!

Chicken and Rice Soup

With so many variations across the world, we can easily say that chicken soup is perhaps one of the most popular dishes on the planet for people of all different ages, races, and cultures.

And how about this–Have you ever come down with a case of the sniffles?

I know my mom always offers the same advice when I get sick–liquids, cough syrup, and lots of chicken soup.

Homemade chicken and rice soup from scratch have been nicknamed “Jewish Penicillin” for its long-held reputation as a staple in your diet when you’re feeling under the weather.

Crazy as it sounds, this idea might not be that far-fetched! A study published in the Journal of American College of Chest Physicians found that soup could help reduce upper-respiratory inflammation, the main cause of your flu-like symptoms, such as that annoying stuffy nose and constant sneezing. Fluids found in soups and drinks are also known to loosen congestion and support hydration.

So next time you don’t feel well, listen to your mom and put some soup on the stove before you sit down and turn on the TV to marathon “This is Us” for the third time.

Chicken and Rice Soup

Chicken and Rice Soup
4.5 from 8 votes

Chicken and Rice Soup

This Easy, Healthy Chicken and Rice Soup recipe is the perfect antidote to a cold blustery day! Just like Grandma always had cooking on her stovetop.

Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 4 People
Calories 626 kcal
Author Kathleen


  • 1- 4-5 Pound Whole Chicken
  • 1 Large Yellow Onions, Chopped
  • 4 Celery Stalks, Chopped into Large Pieces
  • 4 Carrots, Peeled and Halved Crosswise
  • 3 Cloves Garlic, Minced
  • 1 Teaspoon Dried Thyme Leaves
  • 2 Dried Bay Leaves
  • 1 Tablespoon Better than Bouillon~Chicken Flavor
  • 2-3 Teaspoons Salt
  • 1 Teaspoon Black Pepper
  • 1 Cup Long Grain White Rice
  • 2-3 Tablespoons Fresh Parsley, Chopped


  1. Place the chicken in a large Dutch oven and add 12 Cups of water.  Add the next 9 ingredients. Bring mixture to a boil, then partially cover and simmer until the chicken is very tender, about 1 hour.
  2. Remove the chicken and carrots from the pot. Use a large slotted spoon and remove the rest of the solids. When the chicken is cool enough to handle, pull the meat off the bones, discarding the bones and skin. Cut the chicken into bite-sized pieces and slice the carrots. Set aside.
  3. Bring the soup back to a simmer and add the rice and cook until it's tender about 15-20 minutes. Add the cut chicken and carrots back to the soup and simmer for 5 minutes. Adjust seasoning and stir in parsley. Serve 🙂

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Nutritional Information

Nutrition information will vary based on the specific products. To be safe, check the nutrition facts labels of your products. Optional object listed above have been left out of nutritional data.

Nutrition Facts
Chicken and Rice Soup
Amount Per Serving (1 /4 of the recipe)
Calories 626 Calories from Fat 261
% Daily Value*
Total Fat 29g 45%
Saturated Fat 8g 40%
Cholesterol 142mg 47%
Sodium 1390mg 58%
Potassium 772mg 22%
Total Carbohydrates 47g 16%
Dietary Fiber 3g 12%
Sugars 4g
Protein 40g 80%
Vitamin A 216.6%
Vitamin C 17.1%
Calcium 8.3%
Iron 14.8%
* Percent Daily Values are based on a 2000 calorie diet.

Recipe Notes For Chicken and Rice Soup:

It is clear that there are numerous potential health benefits you stand to gain from making an original or even creamy chicken and rice soup.  But what if I told you that there are even more good things to get excited about?

When I tell you that you need to make a homemade stock, do you run for the hills? All that work! But, one of the greatest things about this recipe is that you end up making a simple homemade stock with your ingredients in the first few steps! Not only that, but I have a secret (yet easy) way to add a boost of flavor to your stock.

My secret ingredient is Better than Bouillon. It doesn’t replace your stock like regular bouillon cubes. It fortifies and accentuates all of the natural flavors and goodness in your broth, bringing a new complexity to any soup dish.

Cooks Illustrated, an industry leader in the cooking sphere, has taste tested the Better than Bouillon brand multiple times, and always ranks the product very highly.

In their chicken broth tasting, they discuss the benefits of “concentrates” such as Better than Bouillon. They praise the brand and state that, “given its great flavor, long shelf life, and price, we’re naming that concentrate our best buy.” Have no fear and throw in a tablespoon or two to spark new life to an old favorite!

Aromatics: For those who don’t know, aromatics are combinations of vegetables and herbs that are heated in some fat at the beginning of a dish. The heated fat helps to infuse the dish with mouthwatering flavor and simultaneously releases those delicious aromas you associate with a good meal.

The fat element can be items such as vegetable oil, butter, margarine, coconut milk, or olive oil. Knowing this bit of information can take your cooking from good to great and give your meals that little extra taste boost. I find this to be especially true when cooking this Chicken Noodle Soup recipe.

When cooking this recipe, try cooking your vegetables and herbs in a small amount of oil or butter before adding them to the final pot to simmer. You will notice a deeper set of flavors in the final product!

Crockpot Instructions; Chicken rice soup slow cooker style, yum. I have a confession to make. When it comes to cooking, I can be lazy.

That’s why one of my favorite piece of cooking equipment is my slow cooker. For those who enjoy throwing everything in the pot and running out the door, and come back sometime later to a hot meal, this recipe is for you:

  1. Sauté the onions, celery, carrots, garlic cloves, thyme leaves, and bay leaves in a skillet with a little oil or butter.
  2. Combine chicken and aromatics (except for parsley) into the slow cooker with 12 cups of water.
  3. Cook on LOW for 5-6 hours or on HIGH for 3-4 hours.
  4. Open the lid and add rice. Cook on LOW or HIGH heat for one more hour.
  5. Remove chicken from soup and shred or cut into small pieces. Place chicken pieces back into the cooker.
  6. Stir in parsley and serve.

Variations: There are plenty of adjustments you can make to add variation to this family favorite.

  • Chicken and Wild Rice Soup Variation:

Wild rice is great because it is high in proteins, amino acids, and dietary fiber while staying low in fat. Due to its nutritious and tasty properties, it is easy to see why this rice has exploded in popularity over the late 20th century.

The soup will need to simmer longer once the wild rice is added when made with white rice. Likely another 20-30 minutes longer, or until the rice is tender.

  • Mexican Chicken and Rice Soup Variation:
    • 1 bag frozen corn
    • 1 15 ounces can of black beans
    • 1 14.5 can of diced tomatoes
    • 1 4 ounces can of Diced Green Chile Peppers
    • 1 15 ounces can of red enchilada sauce
    • 1 teaspoon cumin
    • Top with Mexican Shredded cheese blend

I personally love to spice up things in the kitchen by putting a twist on family favorites. You can even add some sour cream to the top of your soup while plating bowls, giving your family the experience of dining out at a fancy restaurant.  I know my family always licks their bowls clean after we finish this meal and I rarely have leftovers

More Delicious Soup Recipes:

  • Chicken Tortellini Soup – Our Chicken Tortellini Soup is loaded with chicken, tortellini, and tender vegetables. It’s soothing, delicious and filled with some tasty surprise flavors.
  • Chicken Taco Soup – brings all the best taco flavors into a family friendly, hearty, healthy soup! Stovetop, Slow-cooker, and Instant Pot versions included!
  • Mexican Chicken Soup – brims with tender chicken, fresh vegetables, and southern spices. The unique cilantro, cheese, and chip topping seals the deal!
  • Crock Pot Chicken Noodle Soup- Our Crock Pot Chicken Noodle Soup with its rich, deep flavors delivers old fashioned down home taste with modern ease in minutes!