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• What Is Rice Soup?
• Tips for Cooking and Prepping
• Recipe Variations and Substitutes
• What to Serve with Rice Soup
• How to Store, Make Ahead, and Freeze
• FAQs
• Easy Chicken Rice Soup Recipe

There’s nothing quite like a big pot of rice soup simmering on the stove to make a house feel like home. This version is loaded with tender chicken, sweet carrots, and fluffy jasmine rice, all swimming in a rich, savory broth that tastes like it took hours to make (it didn’t). It’s the kind of easy weeknight dinner you’ll want to keep on repeat all year long.

What Is Rice Soup?

Rice soup is exactly what it sounds like: a warm, brothy soup where rice plays a starring role alongside protein and vegetables. It’s a close cousin to chicken and rice soup or chicken noodle soup, but instead of noodles, the rice soaks up all the flavor from the broth as it cooks, becoming tender and slightly plump while thickening the soup just enough to feel hearty and satisfying.

Versions of rice soup show up in cuisines all over the world, from Italian riso in brodo to Mexican caldo de pollo con arroz. This particular take keeps things simple and classic with sautéed onion and carrot, bite-sized chicken breast, and jasmine rice simmered together in chicken stock, making it an easy, no-fuss dinner that comes together in one pot.

Tips for Cooking and Prepping

#1: Cut the vegetables small and uniform

Finely chopping the onion and carrot helps them soften quickly and blend seamlessly into the broth, so every spoonful has balanced flavor instead of big chunks of raw-tasting veggies.

#2: Don’t skip the covered saute step

Sauteing the onions and carrots with the lid on for those first 5-7 minutes traps steam and helps them turn truly tender before the garlic and broth go in, which builds a deeper flavor base.

#3: Cut the chicken into small, even pieces

Bite-sized chicken pieces cook through in the same amount of time it takes the rice to become tender, so you don’t end up with dry, overcooked chicken or undercooked rice.

#4: Choose a rice that holds its shape

Long grain rice like jasmine keeps its texture and doesn’t turn mushy the way short grain or instant rice can, which matters if you plan on having leftovers.

#5: Season in layers, then taste at the end

Seasoning the vegetables and chicken separately as you go builds flavor throughout the pot, but always give the soup a final taste before serving since the broth concentrates as it simmers.

Recipe Variations and Substitutes

This rice soup is easy to customize based on what you have on hand. Swap the chicken breasts for boneless thighs for even juicier meat, use brown rice or basmati instead of jasmine (adjusting simmer time as needed), or stir in celery, spinach, or peas for extra vegetables. A squeeze of fresh lemon juice or a pinch of red pepper flakes at the end also brightens up the broth nicely.

What to Serve with Rice Soup

This soup is hearty enough to be a full meal on its own, but it’s even better with a slice of crusty bread or warm dinner rolls for dipping. A simple green salad with a light vinaigrette or some roasted vegetables on the side round out the meal beautifully.

How to Store, Make Ahead, and Freeze

Leftover rice soup keeps well in an airtight container in the fridge for up to 4 days, though the rice will continue to absorb broth as it sits, so you may want to add a splash of extra stock when reheating. It also freezes nicely for up to 3 months; just know the rice’s texture will soften slightly after thawing, which is totally normal for rice-based soups.

FAQs

Can I use rotisserie chicken instead of raw chicken breasts?

Yes, just add shredded rotisserie chicken during the last 5 minutes of simmering, once the rice is nearly tender, so it warms through without drying out.

Why is my rice soup too thick or too thin?

Rice continues to absorb liquid the longer it sits, so if the soup gets too thick, simply stir in extra warm chicken stock; if it’s too thin, let it simmer uncovered a few extra minutes to reduce.

Can I make this soup with brown rice instead of white rice?

You can, but brown rice takes significantly longer to cook, so plan on simmering the soup for closer to 35-40 minutes instead of 15-20, and add a bit of extra broth since brown rice absorbs more liquid.

Is this rice soup gluten-free?

Yes, as written this recipe is naturally gluten-free since it relies on rice instead of noodles, just be sure to use a gluten-free certified chicken broth if that’s a concern.

Can I make this in a slow cooker?

You can saute the onions, carrots, and garlic on the stovetop first, then transfer everything including the raw chicken and broth to a slow cooker on low for 4-5 hours, stirring in the rice during the last 30 minutes so it doesn’t turn mushy.

Easy Chicken Rice Soup Recipe

Prep time: 10 min | Cook time: 40 min | Total time: 50 min | Servings: 6

Ingredients

• 1-1/2 tablespoons extra virgin olive oil or butter
• 1/2 yellow onion, finely chopped (about 1/2 cup)
• 1 large carrot, finely chopped (about 1/2 cup)
• 2 cloves garlic, pressed or minced
• Homemade seasoned salt and pepper, to taste
• 2 chicken breasts (about 1 lb), cut into bite-sized pieces
• 8 cups chicken stock or broth
• 1 cup long grain white rice (Lundberg Jasmine Rice recommended)

Instructions

1. Add the extra virgin olive oil to a large soup pot or Dutch oven over medium heat. Add the onions and carrots, season with seasoned salt and pepper, then stir to combine. Cover the pot with a lid and saute until the vegetables are very tender, 5-7 minutes, stirring occasionally. Add the garlic and saute uncovered for 30 seconds.
2. Turn the heat up to high and add the chicken stock, bringing it to a boil. Add the rice and stir to combine. Season the chicken with seasoned salt and pepper, then add it to the broth and stir again.
3. Turn the heat down to medium and simmer, uncovered, until the rice is tender, 15-20 minutes. Taste and add more seasoned salt and/or pepper as needed, then ladle into bowls and serve warm.

For a thicker soup, let it sit off the heat for a few minutes before serving so the rice continues to absorb broth; for a soupier texture, add an extra cup of stock when reheating leftovers.