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. 👇👇
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.
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.
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.
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.
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.
FAQs
Yes, but check for doneness at 20 minutes to avoid dryness.
Yes but it takes 40-45 minutes. For faster soup, cook separately and add to bowls.
Yes, as long as you use gluten-free bouillon and broth.
Yes - freeze without rice for best texture, then add fresh rice when reheating.
Absolutely! Stir it in at the very end for a 15-minute shortcut version.
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 large carrots - peeled and diced
- 1 cup long grain white rice - or minute rice (rice is uncooked)
- 1 bay leaf
Instructions
- Add 1 Tbsp olive oil to a large pot over medium-high heat. Add 1 cup chopped yellow onion and 2 diced celery stalks and cook for about 2 minutes, until the onion becomes translucent.
- Stir in 4 minced garlic cloves and cook for 30 more seconds, until fragrant.
- Stir in 2 chicken bouillon cubes ( or 1 Tbsp chicken stock powder), ½ tsp dried thyme, ¼ tsp ground black pepper, and 1 bay leaf.
- Add 1 ½ lbs boneless skinless chicken thighs, 8 cups chicken broth, 2 chopped carrots, and 1 cup uncooked rice to the pot. Stir everything together, then bring to a boil. Once boiling, reduce the heat to a simmer and cook for 20-30 minutes, or until the chicken is cooked through and the rice is tender.
- Remove the pot from the heat. Remove the chicken thighs and place them on a plate. Shred the chicken with a fork into small pieces, then return the shredded chicken to the soup. Stir everything together. Taste and adjust the seasoning if needed, then serve!
Nutrition
Nutrition info is auto-calculated and meant to be an approximation only.
Susan says
Yummy recipe!