This budget friendly chicken and rice soup packs big flavor with simple ingredients and easy steps. It's the kind of soup that tastes even better the next day!
Chicken and rice soup sounds simple but getting the texture right takes a bit of know how. If you cook it too fast the rice breaks down and becomes a mushy mess. If you cook it too slow the flavor falls flat. After many tries I have perfected the method and ingredients for this classic chicken soup.
This method strikes the perfect balance that ensures tender chicken, fluffy rice and maximum flavor. The result is a bowl of chicken and rice soup that tastes like you have been making it for years, even if it is the first time.
What to love about chicken and rice soup
- Easy - Simple ingredients make this a great one to do in a pinch, you likely keep the majority of these ingredients on hand.
- Low Effort - One pot and minimal prep makes it easy enough for a weeknight meal
- Meal Prep Friendly - Reheats beautifully and the leftovers make a great meal prep friendly lunch.
What you'll Need
- Produce: white onion, celery, and garlic.
- Chicken: I used chicken breast, but chicken thighs work perfectly in this recipe.
- Spices: poultry seasoning, onion powder, garlic powder, salt and pepper to taste.
- Chicken stock: homemade or store bought
- Rice: long grain white rice
How to Make Chicken and Rice Soup
- Begin by heating a large pot or Dutch oven over medium heat. Sauté the onion, celery, carrot and garlic until it begins to soften.
- Add the chicken to the pot, top with the spices and broth. Cover and simmer over medium low heat for. 25-30 minutes or until the chicken is fork tender and easy to shred.
- When the chicken is cooked through remove from the pot and shred. Add the shredded chicken back to the pot.
- The next step is important. RINSE the rice in a mesh colander or sleeve for about one minute until the water runs clear. This helps to reduce the starch and prevents the soup from taking on a clumpy, mushy texture.
- Add the rinsed rice to the pot. Cover, and cook or 10-15 minutes over low heat until the rice is tender.
Tips for the Best Chicken and Rice Soup
- For the best texture simmer gently.
- Rice absorbs liquid so if you prefer a thinner texture you will want to use more broth.
- Add salt and pepper to taste at the end. Broth, whether it be homemade or store bought can vary in spice and sodium level. I suggest adding salt and pepper to taste at the end so you do not over salt your soup.
Chicken and Rice FAQ
Long grain white rice is the best option. It cooks evenly, quickly and stays tender without becoming mushy.
Yes, if you have leftover cooked chicken add it at the end when you add the rice.
Yes, you can use a 12-16 ounce bag of frozen vegetables instead of fresh if you prefer.
Storage and reheating
- Store the leftovers in an airtight container up to 4 days. Keep in mind the rice will continue to absorb liquid, so you will likely need to add additional broth when you reheat.
- Reheat in a small saucepan over low heat stirring occasionally. Add broth as needed and remove from heat when the soup is warm.
- Personally, I find freezing this soup changes the texture of the rice too much for it to be enjoyable.
Other Comfort Food Recipes
- Dry Salt Brine Turkey
- Buttery Garlic Green Beans
- Creamy Lemon Chicken Recipe
- White Chicken Chili Crockpot Recipe
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
Chicken and Rice Soup
Ingredients
- 1 cup white onion chopped
- 1 cup celery chopped
- 1 cup carrot chopped
- 2 tablespoons minced garlic
- 2 large chicken breasts
- 2 teaspoons poultry seasoning
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 32 ounces chicken stock
- ¾ cup long grain white rice rinsed very well
Instructions
- Heat a large pot or Dutch oven over medium heat. Add the onion, celery, carrot, and garlic, and sauté until they begin to soften.
- Add the chicken, then sprinkle in the spices and pour in the broth. Cover and simmer over medium-low heat for 25–30 minutes, until the chicken is cooked through and shreds evenly.
- Remove the chicken from the pot, shred it, and return it to the broth.
- Rinse the rice in a fine mesh strainer under cold water for about one minute, until the water runs clear. Do not skip this step: it helps remove excess starch so the soup stays smooth instead of thick and clumpy.
- Add the rinsed rice to the pot. Cover and cook over low heat for 10–15 minutes, until the rice is tender.
- Add salt and pepper to taste before serving.
Tips:
Nutrition Information
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Hi, I'm Annie. With a Bachelor of Science degree, a minor in nutrition and nearly 20 year of both classical training, and self-taught experience, I've spent my career proving that home cooking can be practical, delicious and inspiring. What started in 2013 as one food blog has grown into a full-time business. Today, my husband Clayton and I run five food websites that connect with millions of home cooks every month.
When I'm not in the kitchen or behind the camera, I'm using fueling my love of travel, or chasing down new ideas that keep food fun and fresh.
