Chicken And Rice Soup

A close-up of a ladle lifting a serving of Chicken and Rice Soup, filled with carrot slices, celery, herbs, and tender chicken pieces in a light broth. - 4

This chicken and rice soup is easy to make, comforting, and perfect for make-ahead meals. A one-pot recipe that’s simple, reliable, and cozy.

in this article:

Know Before You Scroll
In The Test Kitchen
Ingredient Notes
Step By Step Instructions
More Chicken Soup
Chicken and Rice Soup
Erren’s Top Tips
Variations & Add-Ins
Storage & Freezing
FAQs

Know Before You Scroll

What You’ll Need

Bone-in chicken thighs, chicken stock, onion, leek, carrots, celery, garlic, rice, cream, fresh herbs

Flavor Profile

Savory and comforting with tender chicken, soft vegetables, and a lightly creamy broth

Difficulty Level

Easy

Equipment Needed

Large Dutch oven or heavy soup pot, cutting board, knife, wooden spoon, tongs

Top Tip

Parboiled rice holds its texture best, especially if you plan on leftovers

Time-Saving Tips

Use pre-chopped vegetables to cut down on prep time

Ingredient Swaps

Skip the cream and finish with extra stock and a squeeze of lemon for a lighter soup

A bowl of comforting chicken and rice soup with shredded chicken, carrots, and fresh herbs sits on a white marble surface, a spoon resting in the flavorful rice soup. - 6

In The Test Kitchen

I have a confession: I’m a chicken soup addict! I make all year long and always have it in the freezer for comfort food emergencies! Nothing brings me more comfort, whether it’s made with rice, noodles, or pasta. For this chicken and rice version, I aimed for that classic, soul-warming feel, but with one firm rule: no mushy rice. To dodge that soggy pitfall, I turned to parboiled rice. It’s a game-changer, holding its texture and a subtle bite, even when reheated for leftovers. To create a broth with real depth, I used bone-in chicken thighs, letting them simmer to release all their flavor. Finally, a small splash of cream at the end ties it all together, adding a velvety richness without making it heavy like a chowder.

A close-up of a spoonful of Chicken and Rice Soup with tender chicken, rice, carrots, and celery held above a bowl brimming with the comforting soup. - 7

Ingredient Notes

A variety of ingredients for Chicken and Rice Soup on a white surface, including a jug of broth, raw chicken pieces, sliced carrots, rice, chopped onions, celery, green onions, fresh parsley, garlic, lemon, oil, milk, fresh herbs, and salt and pepper shakers. - 8

Chicken Thighs

Best Choice

Bone-in, skinless chicken thighs add the most flavor and keep the meat tender during simmering.

Substitutions

Bone-in chicken breasts work, but reduce simmer time slightly to prevent dryness.

Rice

Best Choice

Long-grain white rice, preferably parboiled, for the best texture and reheating results.

Substitutions

Standard long-grain white rice works, but expect a softer texture in leftovers. Avoid short-grain rice.

Leeks

Best Choice

Use only the white and light green parts, cleaned well to remove grit.

Substitutions

If leeks aren’t available, an extra yellow onion can be used instead.

Cream

Best Choice

Heavy cream for a smooth, lightly rich finish.

Substitutions

Half-and-half or evaporated milk for a lighter soup. For dairy-free, omit and add extra stock with a squeeze of lemon.

You can find the full, printable recipe at the top of this post , but you can read the detailed instructions with photos for each step below.

Step By Step Instructions

Build the Base

In a large Dutch oven or heavy soup pot, melt butter over medium heat. Add diced onion, leeks carrots, and celery. Sauté for 5–6 minutes until veggies soften and onions turn translucent. Add garlic, thyme, salt, and pepper. Stir for another 30 seconds to bloom the aromatics.

Chopped carrots, celery, and onions shown in bowls, then mixed together in a pan with minced garlic, fresh thyme, and seasoning—the perfect base for hearty Chicken and Rice Soup. - 9

Add Chicken + Simmer

Place chicken thighs (skin-on) into the pot, nestled among the veggies. Pour in chicken stock. Bring to a gentle boil, then reduce to a low simmer. Skim off any foam that rises. Cover loosely and simmer for 30 minutes, until chicken is fall-off-the-bone tender.

A collage shows raw chicken and vegetables in a pot, chicken simmering in broth for hearty chicken soup, and a close-up of a slotted spoon skimming foam from the surface of the simmering broth. - 10

Shred Chicken + Remove Skin/Bones

Use tongs to carefully transfer thighs to a plate. Discard skin and bones, then shred the meat into bite-size pieces with forks.

The image is split in two: on the left, tongs lift a piece of chicken from a pot of Chicken and Rice Soup; on the right, two forks shred cooked chicken on a plate. - 11

Cook the Rice

While shredding, stir rice into the simmering soup base. Cook for 12–15 minutes, or until rice is tender but not mushy.

A spoon in a bowl of Chicken and Rice Soup. - 12

Finish the Soup

Return shredded chicken to the pot, add the cream (if using) and stir gently. Warm the soup for another 5 minutes on low heat. Adjust seasoning with more salt, pepper, and parsley. Add lemon juice or hot sauce if desired.

A pot of Chicken and Rice Soup with sliced carrots, herbs, and a creamy broth. A ladle rests in the pot, while fresh thyme and a kitchen towel are nearby on a white marble surface. - 13

More Chicken Soup

Chicken Dumpling Soup
Lemon Orzo Soup
Homemade Chicken Noodle Soup

Ingredients

▢ 1.5 lbs skinless chicken thighs (bone in)
▢ 8 cups chicken stock (homemade or store-bought)
▢ 2 tablespoon butter (or olive oil)
▢ 1 yellow onion (diced)
▢ 1 large leek (white portion only, cleaned and sliced into half moons)
▢ 3 carrots (peeled + sliced)
▢ 3 celery stalks (chopped)
▢ 4 cloves garlic (minced)
▢ 1 cup heavy cream (optional)
▢ 1 teaspoon fresh thyme (or ½ tsp dried)
▢ 2 tablespoon fresh parsley (including stems, chopped (plus more to finish))
▢ Salt + pepper (to taste)
▢ 1 cup long-grain white rice (parboiled rice works beautifully)
▢ ½ cup heavy cream (or use half-and-half or evaporated milk for lighter)
▢ Optional: a squeeze of lemon juice for brightness or a dash of hot sauce for kick

Instructions

In a large Dutch oven or heavy soup pot, melt butter over medium heat. Add diced onion, leeks carrots, and celery. Sauté for 5–6 minutes until veggies soften and onions turn translucent. Add garlic, thyme, salt, and pepper. Stir for another 30 seconds to bloom the aromatics.
Place chicken thighs (skin-on) into the pot, nestled among the veggies. Pour in chicken stock. Bring to a gentle boil, then reduce to a low simmer. Skim off any foam that rises. Cover loosely and simmer for 30 minutes, until chicken is fall-off-the-bone tender.
Use tongs to carefully transfer thighs to a plate. Discard skin and bones, then shred the meat into bite-size pieces with forks.
While shredding, stir rice into the simmering soup base. Cook for 12–15 minutes, or until rice is tender but not mushy.
Return shredded chicken to the pot. Pour in the cream ( if using) and stir gently. Warm the soup for another 5 minutes on low heat. Adjust seasoning with more salt, pepper, and parsley. Add lemon juice or hot sauce if desired.

Tips

Erren’s Top Tips

Variations & Add-Ins

Storage & Freezing

Nutrition

Can I use cooked chicken in chicken and rice soup?

Yes. If you’re using cooked or rotisserie chicken, add it after the rice has finished cooking. Stir it in with the cream and warm gently so the chicken stays tender and doesn’t dry out.

What type of rice is best for chicken and rice soup?

Long-grain white rice works best. Parboiled rice is especially good because it holds its shape and texture, even after reheating leftovers. Avoid short-grain rice, which can make the soup overly thick.

Why did my chicken and rice soup get so thick?

Rice continues to absorb liquid as it sits. This is normal. When reheating, simply add more chicken stock or water until the soup reaches your preferred consistency.

Can I freeze chicken and rice soup?

Yes, but expect the rice to soften after freezing. For best results, freeze the soup slightly looser than usual and add extra stock when reheating. Freeze for up to 3 months and thaw overnight in the refrigerator.