This chicken and rice soup is going to be your new go-to comfort food. It has a standard base of vegetables and chicken broth, but then gets an extra boost of flavor from chicken thighs, spices, and rice that is cooked in the broth. It is an easy 40 minute dinner made in one pot that will have you coming back for thirds.
My Chicken Noodle Soup has been a favorite recipe since the days of being Wine & Glue, and today I’m giving you a simple spin on it with this delicious chicken and rice soup recipe. This recipe is even easier, but it still has big flavor that will make it a new favorite in your house.
Why You’ll Love this Chicken and Rice Soup
- One-pot recipe: The rice cooks right in the soup.
- Simple ingredients: As always we are using easy to find common ingredients.
- Tender chicken: We use chicken thighs because they remain juicy and tender even after simmering.
- Quick comfort food: This easy dinner is done in just 40 minutes.
Key Ingredients
Chicken thighs: I chose chicken thighs for this recipe because they remain so tender even after boiling. That being said, you can replace them with chicken breasts, noting that those will take a little longer to boil depending on the size.
Long-grain white rice: This recipe was developed with uncooked long-grain white rice. You can use varieties such as jasmine or basmati. If you decide to use cooked rice, remove two cups of broth from the recipe and replace the 1 cup of uncooked rice with 3 cups of cooked rice. Add it in the final step when you are adding the diced chicken back to the pot.
Chicken broth: This recipe was developed with regular chicken broth. You can consider using low-sodium chicken broth and then seasoning the recipe to taste at the end with salt.
Thyme + basil: These basic seasonings create a depth that gives your soup that classic chicken-soup flavor.
Butter: While you could replace this with two tablespoons of olive oil, the butter brings a rich flavor that is more reminiscent of classic chicken noodle soup.
How to Make Chicken and Rice Soup
- Cook the veggies and seasonings in melted butter until the vegetables are soft.
- Add the chicken, rice, and bay leaves. Bring the soup to a boil, then reduce to a simmer. Be sure to stir often so that the rice doesn’t stick to the bottom of the pot.
- Check that the chicken has reached 165 degrees Fahrenheit with an instant read thermometer and remove it from the pot. Cut the chicken into small pieces or shred with two forks. Add the shredded chicken back to the soup. Ladle into bowls and enjoy!
The Best Rice for Chicken and Rice Soup
- Long-grain white rice: This recipe was developed with long-grain white rice; jasmine and basmati rice work well here.
- Add the rice uncooked: Cooking the rice right in the soup’s broth gives it the best flavor.
- Substitutions: If you want to use another type of rice such as wild rice or brown rice, I suggest adding it cooked at the end. Or if you are craving wild rice, make my chicken and wild rice soup instead.
- Adding cooked rice: If you are making this ahead, consider swapping to cooked rice. Reduce the broth to 6 cups, and add 3 cups of cooked rice when you return the chicken to the soup.
Cooked Vs. Uncooked Rice
In deciding whether to use uncooked rice or cooked rice, ask yourself a few questions:
Are you making this for dinner tonight? Stick to how the recipe is written.
Are you planning for leftovers? Know the rice will absorb more broth as it sits and plan on adding more chicken broth when reheating.
Meal prepping for the week? Make the soup without any rice, and take out 2 cups of broth. Then cook one cup of rice separately and consider cooking it in chicken broth. Store the rice and the cooked soup separately and combine them in reheating.
How to Keep Rice From Getting Mushy
To prevent the rice in this recipe from getting mushy, serve it immediately. The rice will continue to absorb broth as it sits. For that reason, when you are reheating leftovers, add more chicken broth to the soup.
Storing and Reheating Leftovers
Store any leftover rice and chicken soup in an airtight container in the refrigerator for up to three days. Reheat only the portion you plan to eat in a saucepan over low heat or in the microwave until heated through, adding more chicken broth as needed. Always use your best discretion when reheating and eating leftovers.
This soup also freezes well. Allow to cool completely, then transfer to a freezer-safe container, leaving an inch of room at the top for the soup to expand. Store in the freezer for up to three months. Again, keep in mind that you may need to add chicken broth to the soup when reheating it.
What to Serve with Chicken and Rice Soup
If you make this soup recipe or any of my other recipes, let me know what you think. I love hearing from you!
Chicken and Rice Soup
Ingredients
- 2 tablespoons unsalted butter
- 3 celery stalks diced
- 2 medium carrots peeled and sliced into half moons
- 1 small yellow onion diced
- 2 cloves garlic minced
- 1/2 tablespoon dried thyme
- 1/2 tablespoon dried basil
- 1 teaspoon kosher salt or 1/2 teaspoon table salt
- 1/4 teaspoon black pepper
- 8 cups chicken broth
- 1 pound boneless skinless chicken thighs
- 1 cup long grain white rice uncooked
- 2 bay leaves
Instructions
- In a large soup pot over medium heat, melt the butter. Add the celery, carrots, onion, and garlic. Season with thyme, basil, salt, and pepper. Sauté until the vegetables are soft, about 5 minutes.2 tablespoons unsalted butter, 3 celery stalks, 2 medium carrots, 1 small yellow onion, 2 cloves garlic, 1/2 tablespoon dried thyme, 1/2 tablespoon dried basil, 1 teaspoon kosher salt, 1/4 teaspoon black pepper
- Add the chicken broth to the soup pot, scraping up any browned bits.8 cups chicken broth
- Add the chicken, rice, and bay leaves. Bring the soup to a boil. Then reduce to a simmer. Cook, uncovered, for 20 minutes, stirring often and scraping the bottom of the pot, so the rice doesn't stick.2 bay leaves, 1 pound boneless skinless chicken thighs, 1 cup long grain white rice
- Remove the chicken from the pot, shred it, and return it to the soup. Taste the soup and adjust the seasonings, adding more salt and pepper as needed. Serve and enjoy.
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