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• What Is Chicken and Rice Soup?
• Tips for Cooking and Prepping
• Recipe Variations and Substitutes
• Serving Suggestions
• Storing, Make-Ahead, and Freezing Tips
• FAQs
• Chicken and Rice Soup Recipe

There’s nothing quite like a steaming bowl of homemade chicken and rice soup to warm you up on a chilly day or soothe you when you’re feeling under the weather. This version is packed with tender shredded chicken, sweet carrots, and fragrant herbs, with a genius little trick that keeps the rice perfectly fluffy instead of mushy. It’s the kind of soup that tastes like it simmered all day, but it comes together in under an hour.

What Is Chicken and Rice Soup?

Chicken and rice soup is a timeless comfort food found in kitchens all over the world, from Greek avgolemono to American grandma-style chicken soup. At its heart, it’s a simple combination of chicken, broth, vegetables, and rice simmered together until warm, savory, and deeply satisfying.

This particular recipe takes a classic approach but adds a few smart touches, like bone-in chicken breast simmered gently in the broth for maximum flavor, a splash of soy sauce and hot sauce to add depth, and a full blend of dried herbs that make the broth taste like it’s been simmering for hours. The rice is cooked separately, a small step that makes a big difference in texture and makes the soup far more freezer- and leftover-friendly.

Tips for Cooking and Prepping

#1: Prep and measure everything first

Because this soup comes together quickly once it’s on the stove, measuring out your herbs, veggies, and liquids ahead of time means you can move through the steps without scrambling.

#2: Keep the broth at a gentle simmer, not a boil

Letting the chicken cook at a low, gentle bubble instead of a rolling boil keeps the bone-in breast tender and juicy rather than tough and stringy.

#3: Cook the rice separately

Cooking the rice in its own pot of broth keeps it from soaking up all the soup’s liquid and turning mushy, and it makes storing leftovers so much easier.

#4: Use bone-in chicken breast for richer flavor

The bone adds extra flavor and body to the broth as it simmers, and shredding the meat afterward gives you tender, juicy pieces throughout the soup.

#5: Let the rice rest before serving

After the rice finishes simmering, let it sit covered off the heat for a full 10 minutes so any rice stuck to the bottom releases and the grains finish steaming evenly.

Recipe Variations and Substitutes

This soup is easy to adapt to what you have on hand. Swap the bone-in chicken breast for boneless, skinless thighs or breasts if you prefer, or use leftover rotisserie chicken and skip the simmering step, adding it in during the last few minutes just to heat through. You can also use brown rice, wild rice, or even egg noodles in place of the white rice, just adjust the cooking liquid and time according to the package instructions.

Serving Suggestions

Ladle the hot soup over a scoop of rice in each bowl and finish with a sprinkle of fresh parsley for a pop of color and freshness. It pairs beautifully with crusty bread, warm biscuits, or a simple green salad for a complete, comforting meal.

Storing, Make-Ahead, and Freezing Tips

Store the soup and rice in separate airtight containers in the refrigerator for up to 4 days, since the rice will continue absorbing broth if left in the soup. Both the soup and rice freeze well on their own for up to 3 months; just thaw and reheat gently on the stovetop, adding the rice to bowls just before serving.

FAQs

Why is the rice cooked separately in this recipe?

Cooking the rice in its own pot keeps it from soaking up too much of the broth and turning gummy, and it makes it much easier to store leftovers since the rice keeps absorbing liquid the longer it sits in the soup.

Can I use rotisserie chicken instead of bone-in chicken breast?

Yes, you can stir in about 2 to 3 cups of shredded rotisserie chicken during the last few minutes of simmering the broth, just to heat it through, though you’ll miss out on some of the extra flavor the bone adds while simmering.

Does this chicken and rice soup freeze well?

Yes, the soup freezes very well for up to 3 months. Freeze the rice separately in its own container, since rice can become mushy or overly soft if frozen and thawed while sitting in the broth.

Can I use brown rice or another type of rice?

Absolutely, but keep in mind that different rice varieties need different amounts of liquid and cooking time, so it’s best to check the package instructions and adjust accordingly.

Is this recipe gluten-free?

It can easily be made gluten-free by using a gluten-free soy sauce or tamari in place of regular soy sauce and confirming your chicken broth and hot sauce are labeled gluten-free.

Chicken and Rice Soup Recipe

Prep time: 10 min | Cook time: 35 min | Total time: 45 min | Servings: 8

Ingredients

Seasoning Blend

• 1 teaspoon dried basil
• ½ teaspoon dried parsley
• ½ teaspoon dried oregano
• ½ teaspoon dried thyme
• ½ teaspoon mustard powder
• ¼ teaspoon pepper

For the Soup

• 2 tablespoons butter
• 1 small yellow onion, diced
• ½ cup diced carrots
• 2 ribs celery, diced
• 3 cloves garlic, minced
• 5 cups chicken broth
• 1 teaspoon soy sauce
• 1 teaspoon hot sauce
• 1 1/4 lb. bone-in chicken breast (see notes)

For the Rice

• 1 ½ cups chicken broth
• 3/4 cup white long grain rice, uncooked (or 2 ¼ cups cooked rice)

For Garnish

• Fresh parsley, chopped

Instructions

1. Measure out all your seasonings, vegetables, and liquids ahead of time so the rest of the recipe comes together quickly.
2. Melt the butter in a large soup pot over medium heat. Add the diced onion, carrots, and celery, and cook for about 4 minutes until softened. Stir in the garlic and cook for 1 more minute.
3. Add the seasoning blend, soy sauce, hot sauce, bone-in chicken breast, and 5 cups of chicken broth to the pot.
4. Bring the soup to a very gentle bubble and cover partially. Let the chicken cook slowly for about 15 to 20 minutes (a full boil will make the chicken tough).
5. Remove the chicken from the pot and shred it with two forks, discarding the bones. Return the shredded chicken to the soup.
6. While the chicken simmers, bring 1 ½ cups of chicken broth to a boil in a separate medium saucepan. Add the rice, submerge it in the liquid, and bring back to a boil.
7. Cover the rice tightly, reduce the heat to a simmer, and cook for 15 minutes. Turn off the heat and let the rice sit, covered, for a full 10 minutes so any rice stuck to the bottom releases. This yields about 2 ¼ cups cooked rice.
8. Taste the soup and season with salt if desired.
9. Spoon the rice into serving bowls and ladle the soup on top (or stir the rice directly into the pot if you don’t expect leftovers). Garnish with fresh parsley and serve warm.

Bone-in chicken breast adds extra flavor to the broth as it simmers, but boneless chicken breasts or thighs can be used if you prefer a quicker prep. Store the soup and rice separately for the best texture, since rice continues to absorb broth during storage.