A warm, comforting chicken and rice soup with tender vegetables, juicy chicken, fluffy rice, herbs, and a rich golden broth. Perfect for lunch or dinner, especially on cold days.
Ingredients
For the Soup
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 large onion, finely chopped
- 3 medium carrots, peeled and diced
- 3 celery stalks, diced
- 4 garlic cloves, minced
- 8 cups chicken broth
- 3 cups cooked chicken, shredded or chopped
- 1 cup long-grain white rice, rinsed well
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon dried rosemary
- ½ teaspoon turmeric, optional
- 1 teaspoon paprika
- 1½ teaspoons salt, or to taste
- ¾ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon chili flakes, optional
- Juice of 1 lemon
- ¼ cup fresh parsley, finely chopped
Optional Extras
- 1 cup peas
- 1 cup sweet corn
- 1 small potato, diced
- ½ cup spinach
- 2 tablespoons fresh dill
- Extra chicken broth as needed
Instructions
1. Prepare the Vegetables
Wash and prepare all the vegetables. Finely chop the onion, dice the carrots and celery, and mince the garlic.
Rinse the rice under cold water several times until the water becomes mostly clear. This removes excess starch and helps prevent the soup from becoming too thick.
2. Sauté the Vegetables
Place a large soup pot over medium heat.
Add the olive oil and butter. Once melted, add the onion, carrots, and celery.
Cook for about 6–8 minutes, stirring occasionally, until the vegetables begin to soften.
Add the minced garlic and cook for another 30–60 seconds, just until fragrant.
3. Season the Soup
Add:
- Thyme
- Oregano
- Rosemary
- Paprika
- Turmeric
- Garlic powder
- Onion powder
- Salt
- Black pepper
Stir everything together for about 30 seconds so the spices release their flavor.
4. Add the Broth
Pour in the chicken broth and add the bay leaf.
Increase the heat and bring the soup to a gentle boil.
Once boiling, reduce the heat to medium-low.
5. Cook the Rice
Add the rinsed rice to the broth.
Stir well, cover the pot partially, and simmer for approximately 15–20 minutes, depending on the type of rice.
Stir occasionally so the rice does not stick to the bottom.
6. Add the Chicken
Once the rice is nearly tender, add the cooked shredded chicken.
Stir and simmer for another 7–10 minutes so the chicken absorbs the flavor of the broth.
If you’re using peas, corn, spinach, or other quick-cooking vegetables, add them during the final few minutes.
7. Finish With Lemon and Herbs
Remove the bay leaf.
Add the fresh lemon juice and chopped parsley.
Stir gently and taste the soup.
Adjust with more salt, black pepper, lemon juice, or herbs if needed.
If the soup becomes too thick because the rice absorbs the broth, simply add 1–2 additional cups of hot chicken broth or water.
8. Final Simmer
Let the soup simmer gently for another 3–5 minutes.
Turn off the heat and allow it to rest for about 5 minutes before serving.
Serving
Ladle the hot chicken and rice soup into deep bowls.
Top with:
- Fresh parsley
- Freshly cracked black pepper
- A squeeze of lemon juice
- Grated Parmesan, optional
- Fresh dill, optional
Serve with warm crusty bread, garlic bread, crackers, or a fresh salad.
Cooking Time
Preparation: 15–20 minutes
Cooking: 35–40 minutes
Total: About 55 minutes
Servings: 6–8
Tips for the Best Chicken & Rice Soup
For a richer broth, use homemade chicken stock or bone broth.
For extra flavor, cook the chicken directly in the broth, then remove it, shred it, and return it to the soup.
Do not overcook the rice because it will continue absorbing liquid while the soup rests.
If you’re making the soup ahead of time, you can cook the rice separately and add it to each bowl before serving. This keeps the rice from becoming too soft.
A squeeze of fresh lemon at the end makes the soup taste brighter and fresher.
Creamy Version
For a creamy chicken and rice soup, mix:
- 1 cup heavy cream or cooking cream
- 2 tablespoons flour
Add this mixture during the final 5–7 minutes of cooking and simmer gently until the broth becomes creamy and slightly thick.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3–4 days.
The rice will absorb more broth as it sits, so add a little extra chicken broth or water when reheating.
For freezing, it is best to freeze the soup without the rice and add freshly cooked rice after reheating.
Approximate Nutrition Per Serving
- Calories: 320–390 kcal
- Protein: 25–30 g
- Carbohydrates: 30–38 g
- Fat: 10–14 g
- Fiber: 3–5 g
Final Result
A rich golden broth filled with tender chicken, soft rice, carrots, celery, herbs, and fresh parsley—warm, filling, and incredibly comforting.