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This chicken and rice soup is the kind of cozy comfort food that never goes out of style. Tender chicken, vegetables, and fluffy rice simmer together in a rich, savory broth to create a hearty soup that tastes like it’s been cooking all day.
The reason this recipe works so well is that the chicken gently simmers in the broth, building deep flavor while the rice adds just the right amount of heartiness. It’s simple, satisfying, and exactly the kind of soup that makes the whole kitchen smell incredible.
If you love classic homemade chicken soups, be sure to try my Chicken Noodle Soup, Chicken Vegetable Soup, and Creamy Chicken and Wild Rice Soup next. Each one has its own cozy twist but delivers the same comforting flavor we all crave.
Let’s make this soup!
✨ Before You Begin
✨ Rice continues to absorb broth.
This is completely normal—plan to add extra broth when reheating, especially the next day.
✨ Long-grain white rice works best.
It holds its shape well and keeps the soup from becoming overly starchy.
✨ Rotisserie chicken works great.
If you want to save time, shredded rotisserie chicken can easily replace cooking chicken in the soup.
Chicken and Rice Soup Ingredients + Key Notes
Chicken: Boneless chicken breasts or thighs both work beautifully here. Thighs add richer flavor, while breasts create a lighter soup.
Chicken broth: A good broth is the backbone of this recipe. Homemade broth is wonderful, but a high-quality store-bought broth works perfectly.
Rice: Long-grain white rice is the most reliable choice for soup. It stays fluffy and doesn’t break down as quickly as short-grain rice.
Onion, carrots, and celery: This classic trio builds the foundation of flavor in almost every comforting soup.
Garlic: Adds warmth and depth to the broth.
Bay leaf and herbs: These gently flavor the broth while the soup simmers.
Fresh parsley: A little fresh parsley at the end brightens the entire soup.
How to Cook Rice for Chicken and Rice Soup (and Keep It from Getting Mushy)
I prefer to cook the rice directly in the soup because it absorbs all that rich homemade broth as it simmers. It also releases a little starch into the pot, which gives the soup a slightly heartier, more comforting texture.
For the best results, use a good long-grain white rice. Quick-cooking rice and converted rice tend to get too soft and don’t hold their texture as well in soup.
Even when you use the right rice, it’s completely normal for it to keep absorbing broth as the soup sits. That’s part of what makes chicken and rice soup feel so cozy and satisfying. By the next day, don’t be surprised if you need to add quite a bit of extra broth when reheating to get the soup back to the consistency you like.
🥣 How to Make Chicken and Rice Soup
Build the flavor base.
Start by sautéing the onion, carrots, and celery in a little butter or olive oil until they soften and smell wonderful. Stir in the garlic and cook just until fragrant.
Simmer the chicken.
Add the broth and chicken to the pot and let everything gently simmer. As the chicken cooks, it releases flavor into the broth, creating a richer soup.
Add the rice.
Once the chicken is nearly cooked, stir in the rice and continue simmering until the rice is tender.
Shred the chicken.
Remove the chicken, shred it into bite-sized pieces, then return it to the pot.
Finish and serve.
Taste and adjust the seasoning, stir in fresh parsley, and serve hot.
⭐ Pro Tips
⭐ Don’t overcook the rice
Rice continues to soften after cooking, so stop simmering when it is just tender.
⭐ Add broth when reheating
If the soup thickens in the refrigerator, plan to add extra broth while reheating until it reaches the consistency you like.
⭐ Use chicken thighs for richer flavor
Thigh meat creates a slightly more flavorful broth than chicken breasts.
⭐ Brighten the soup at the end
A squeeze of lemon juice or a little extra parsley can make the whole pot taste fresher.
🔬 Cooking Science: Why Rice Thickens Soup
Rice releases starch as it cooks, which naturally thickens the broth. As the soup sits, the rice continues absorbing liquid, making leftovers thicker the next day.
This is why many cooks add extra broth when reheating chicken and rice soup. The flavor remains the same, but the texture returns to a lighter, more soup-like consistency.
What to Serve With Chicken and Rice Soup
Fresh + Crisp Sides
A crisp salad balances the cozy richness of soup beautifully. Try my House Salad with Buttermilk Dressing, Harvest Salad, or Carrot Salad for something fresh and comforting.
Comforting Sides
If you want to lean into comfort food, a creamy side works beautifully. Cheesy Crockpot Potatoes or Crack Potatoes make this soup feel like a complete cozy dinner.
Cozy Breads
Soup and bread are always a perfect match. My Practically No Knead Bread, Bisquick Cornbread, Beer Bread, or Cheddar Biscuits are all wonderful alongside this soup.
Sweet Finishes
For something sweet after dinner, Monster Cookies are always an easy favorite, and Sugar Cream Pie brings that classic old-fashioned comfort that fits right in with a cozy meal like this. If you’re in the mood for cake, Pineapple Sunshine Cake adds a light, cheerful finish, while Lemon Lush is perfect when you want something cool, creamy, and a little more refreshing.
Storing + Freezing + Make-Ahead
How Long Can You Keep This In The Fridge?
This chicken and rice soup will keep well in the refrigerator for up to 4 days. It’s one of those soups that tastes even better the next day as the flavors continue to come together.
- For best results, store it in an airtight container and refrigerate leftovers within 2 hours.
Can You Freeze This? Absolutely! Chicken and rice soup freeze really well and it thaws easily. BUT if I know I’m going to be freezing it, I don’t add the rice until I’m ready to serve. Technically I think it’s fine to freeze the entire recipe but sometimes the texture of the rice changes in the frozen abyss.
- For best results:
- Freeze the soup without rice if possible
- Or add extra broth when reheating
If you freeze the soup with the rice already in it, it will still be delicious, but the rice may be softer and the soup will usually need a fairly generous amount of extra broth once reheated.
Here’s a neat little freezer trick: set a large freezer bag inside a medium loaf pan before adding the cooled soup. Freeze until firm, then remove the pan. You’ll have a tidy soup block that’s easy to stack and store in the freezer.
Make-Ahead Tips: Prepping is essential to a smooth week, especially when you’re really busy. If you plan to serve this soup this week, you can chop the veggies ahead so they’re ready to go. Store them in a sealed baggie or an airtight container to keep them fresh until you’re ready for them.
- To lighten the load, you can always make it a day or two ahead since it keeps well in the fridge. I usually store this recipe all in one dish so everyone can be served according to their personal preferences. Some people fancy more of the scrumptious broth while others zero in on those tender tasty morsels.
✦ Frequently Asked Questions
✦ Can you freeze chicken and rice soup?
Yes. Chicken and rice soup freezes well, but the rice may soften slightly after thawing. Adding fresh broth when reheating helps restore the texture.
✦ How long does chicken and rice soup last in the fridge?
Properly stored in an airtight container, it will keep 3–4 days in the refrigerator.
✦ Why does rice absorb the broth in soup?
Rice naturally absorbs liquid as it sits, which thickens the soup over time. Simply add broth when reheating to bring the soup back to the right consistency.
✦ What kind of rice is best for chicken and rice soup?
Long-grain white rice works best because it stays fluffy and doesn’t break down as quickly as short-grain rice.
Still have questions? Drop them in the comments — I love helping you cook with confidence! 💗
More Chicken Soup Recipes
- Chicken Potato Soup
- Chicken Corn Chowder
- Chicken Gnocchi Soup
- Chicken Tortellini Soup
- Crack Chicken Noodle Soup
- Lemon Chicken Soup
💗💗 Tried This Recipe?
If you make this chicken and rice soup, I’d love to hear what you think! Please leave a ⭐⭐⭐⭐⭐ rating and comment below.
Tip for mobile readers: scroll just a bit to tap the stars — thank you!
Thanks for stopping by my kitchen today — happy cooking, friends! Kathleen 💗
Chicken and Rice Soup
Ingredients
- 1 (4-5 pounds) whole chicken
- 1 large yellow onion chopped
- 6 celery stalks chopped into large pieces
- 6 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 1/2 cup long-grain white rice
- 2-3 tablespoons fresh parsley, chopped
Instructions
- Place the chicken (1 whole) in a large soup pot and add 14 cups of water. Add the next 9 ingredients. Bring mixture to a boil, then immediately reduce heat to a simmer, partially cover and simmer until the chicken is very tender, about 1 hour.
- 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.
- Bring the soup back to a simmer and add the rice (1 1/2 cup) 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 🙂
I love this recipe and so does my family. We add fresh squeezed lemon upon serving and it’s unbelievable. Thank you!
That’s awesome, Elizabeth! Thank you so much for sharing your positive review 🙂
Great! I just finished it last night and the result was unexpected, my wife and daughter both liked it, which made me happy. Thanks for your recipe!
So good to know that you and your family enjoyed this soup, Elliot! Thank you for the review too 🙂
Wow this recipe is quite similar to the way I cook chicken for the weekend.
I just add more chicken peas and corns
Btw, love your ingredients format, easy to print out and use as a shopping list.
Thank you so much, Marina! 😀
Taught my g-daughter this recipe to teach her how to read a recipe and cook it. Came out delicious.
Thank you, Kathleen!
If you cook the rice in the broth it will absorb all the stock liquid. So do you add more stock to get a soup consistency? Or cook rice separately and add to individual servings as needed? I’ve always made it this way, unless it’s more of a stew than a souo.
Hi Deborah. When you add the rice, it does not absorb all the liquid. There should be plenty and it should be a nice soup consistency. I add extra liquid to leftovers because as it sits, the rice does continue to absorb the broth, and more liquid needs to be added.
This recipe was the PERFECT soup for any day! The aroma is intoxicating! My favorite is always been Chicken Soup with Rice. Everyone should make this just once! So easy! I only had boneless thighs, I used 6 quarts of water (oops) and I forgot to cut up the parsley. Came out perfect! Next time I will experiment with riced cauliflower! Thanks Kathleen!!
You’re very welcome, Barbra 😀
Winter is coming and I know that this chicken and rice soup soon becomes the staple in one of my weekly dinners xD
– Natalie
Hi Natalie. It’s a staple in mine too! <3