Chicken and Rice Soup (Easy One-Pot Comfort Dinner)

This homemade chicken and rice soup is cozy, hearty, and so much better than anything from a can. Tender chicken thighs, fluffy rice, and veggies simmer together in one pot for the ultimate comfort food. 👇👇

A pot of chicken and rice soup with a soup ladle

What Makes This Recipe Great

It's the kind of soup I make when one of us is under the weather - or when I just want something warm, filling, and classic on a chilly night.👇👇

Meal prep friendly - tastes even better the next day
One pot = easy cleanup - everything cooks in a single pot.
Tender chicken every time - thighs stay juicy and shred perfectly.
Simple pantry staples - onion, carrots, celery, rice, broth.
Family comfort food - tastes like grandma's soup, but faster.

Recipe Ingredients

1 Tbsp olive oil
1 cup chopped yellow onion - diced
2 stalks celery - diced
4 cloves garlic - minced
2 chicken bouillon cubes
½ tsp dried thyme
¼ tsp ground black pepper
8 cups chicken broth - about two 32 oz cartons
1 ½ lbs boneless skinless chicken thighs - about 6 total
2 carrots - peeled and diced
1 cup Minute rice or uncooked long grain white rice - I used minute rice (rice is uncooked)
1 bay leaf

🎥 Watch How To Make Chicken and Rice Soup 👇👇

See how easy it is to make this cozy one-pot dinner - no canned shortcuts needed.

Four images grouped of a pot. First two chopped celery, onion and garlic unmixed then mixed. Second two spices added unmixed then mixed.

Step-By-Step Instructions 👇👇

Full ingredients and instructions are also in the recipe card at the bottom of this blog post.

STEP 1: Sauté the Vegetables

Heat 1 Tbsp olive oil in a large pot over medium-high heat. Add 1 cup diced onion and 2 diced celery stalks. Cook for 2-3 minutes until the onion softens. Stir in 4 minced garlic cloves and cook for 30 seconds.

Three images of a pot grouped first two raw chicken thighs, rice, carrots and broth added unmixed. Second mixed together, third cooked chicken thighs in the soup covered with rice and broth

STEP 2: Add Seasoning

Stir in 2 bouillon cubes, ½ tsp dried thyme, ¼ tsp black pepper, and 1 bay leaf. Let the spices bloom for about 1 minute.

STEP 3: Add Chicken, Broth, and Rice

Pour in 8 cups chicken broth. Add 1 ½ lbs chicken thighs, 2 diced carrots, and 1 cup uncooked rice. Stir well. Bring to a boil, then reduce to a simmer. Cook 20-30 minutes, until the chicken is fully cooked and rice is tender.

👉 Tip: Chicken should reach 165°F when checked with a meat thermometer.

Four images grouped, first two a plate with cooked chicken thighs being shredded with a fork. Second two are a pot with cooked chicken rice soup with a soup ladle

STEP 4: Shred the Chicken

Remove chicken thighs from the pot and place on a plate. Use two forks to shred into bite-sized pieces. Return shredded chicken to the soup, stir, and taste for seasoning. Remove bay leaf before serving.

A soup ladle holding a scoop of chicken rice soup.

About Chicken and Rice Soup

This soup is a variation of the classic chicken noodle soup that so many of us grew up with. Instead of pasta, rice makes the broth hearty and filling - perfect for chilly days or when you're craving comfort food.

This recipe uses chicken thighs instead of breasts because thighs stay tender while simmering. It's a small swap that makes the soup richer, juicier, and more flavorful.

Rice Tips (Avoid Mushy Texture)

One of the biggest struggles with chicken and rice soup is soggy rice. Here's how to fix it:

Add rice later - stir in the rice during the last 10-15 minutes instead of at the beginning.
Cook separately option - make the rice in another pot, then add to each serving bowl when you ladle out soup.
Use quality long-grain rice - jasmine or basmati holds up better than broken-grain rice.
Leftovers tip - rice keeps absorbing liquid, so add an extra splash of broth when reheating.

Shortcut Version With Rotisserie Chicken

Need dinner faster? Use 2 cups shredded rotisserie chicken or leftover cooked chicken instead of raw thighs.

Skip simmering raw chicken - just cook the veggies, broth, and rice until tender.
Stir in the pre-cooked chicken at the very end to warm through.
This shortcut shaves 15-20 minutes off cook time.

Variations & Substitutions

Chicken breasts instead of thighs: Works fine, but simmer less so they don't dry out.
Brown rice: Tastes great, but needs 40-45 minutes to cook. Try cooking separately, then stirring in.
Add more veggies: Peas, corn, spinach, or zucchini are all great additions.
Lemon twist: A squeeze of lemon juice at the end brightens the flavor.
Creamy version: Stir in ½ cup cream or milk before serving.
Herb swap: Try parsley, dill, or Italian seasoning instead of thyme.

What To Serve With Chicken and Rice Soup

This soup is hearty on its own, but here are easy sides that pair perfectly:

Crusty bread or rolls - dip into the broth.
Side salad - crisp lettuce with lemon vinaigrette.
Grilled cheese or quesadilla - the ultimate comfort combo.
Roasted veggies - broccoli, asparagus, or green beans.
Parmesan topping - sprinkle fresh parmesan or drop a parmesan rind into the pot while simmering for extra richness.

How To Store Leftovers

Fridge: Store in airtight containers for 3-4 days.
Reheat: Microwave or warm on the stove (medium heat, 5-8 minutes).
Freezer: Freeze cooled soup in freezer-safe bags or containers for up to 3 months. Thaw in fridge overnight before reheating.

Extra Beginner Tips

Cut veggies evenly so they cook at the same speed.
Rinse rice before adding to remove excess starch and keep the broth clear.
Simmer gently - boiling too hard can toughen chicken.
Shred chicken after cooking - it stays juicier this way.
Add fresh herbs last for the best flavor.

Recipe Tips

Soup too thick? Add extra broth or water before serving.
Soup too thin? Let it simmer longer uncovered to reduce.
Meal prep: Portion into jars or containers for lunches.
Flavor boost: Stir in lemon juice or parsley before serving.
Freezer tip: If freezing, cook rice separately and add fresh when reheating.

Fun Serving Ideas

Serve in mugs with crackers for a cozy snack.
Add parmesan and fresh herbs on top for garnish.
Pair with a sandwich for a filling dinner.
Sprinkle red pepper flakes for a spicy kick.
Use leftovers as filling for a pot pie or casserole base.

A bowl of chicken rice soup with chunks of chicken, rice, celery and carrots all in an broth

FAQs

Can I use chicken breasts instead of thighs?

Yes, but check for doneness at 20 minutes to avoid dryness.

Can I use brown rice?

Yes but it takes 40-45 minutes. For faster soup, cook separately and add to bowls.

Is chicken and rice soup gluten-free?

Yes, as long as you use gluten-free bouillon and broth.

Can I freeze chicken and rice soup?

Yes - freeze without rice for best texture, then add fresh rice when reheating.

Can I use rotisserie chicken?

Absolutely! Stir it in at the very end for a 15-minute shortcut version.