This homemade chicken and rice soup recipe is an easy soup everyone loves! With tender shredded chicken, fluffy rice, and aromatic vegetables, it’s perfect for weeknight dinners and is even more flavorful the next day.
Here’s a hot take: I’d pick chicken and rice soup any day over chicken noodle! (Do you agree?) I love this classic with rice instead of noodles because it infuses it with whole grains: and it tastes even better, we think.
Our kids go crazy for this weeknight dinner: tender chunks of chicken and fluffy rice float in a rich, savory broth that’s infused with I vegetables. We recently served it for a dinner party and everyone kept saying, “What’s in this?!” It’s simple to make and also easy to make ahead: so why not give it a try?
5 star reader review
“This chicken and rice soup is a hug in a bowl. The simplest flavors but so comforting and heartwarming. It was perfect for today and made a classic feel good meal!” -Tanvee
Essential ingredients for chicken and rice soup
Canned versions of chicken and rice soup were a staple for both Alex and me growing up, and this homemade recipe brings all the nostalgia with even better flavor. To be honest, this one is modeled after one we had at my parents’ house after we were all under the weather (true story!), and it’s positively restorative.
It’s simple enough for a weeknight, but tastes like it’s been simmering all day. Here are the ingredients you’ll need:
- Boneless, skinless chicken breasts: I prefer organic when possible for both flavor and sustainability.
- Long grain white rice: This variety holds its shape beautifully during cooking and absorbs the broth flavors without becoming mushy. Brown rice requires significantly longer cooking time so I don’t recommend substituting it here.
- White onion, carrots, and celery: This classic trio forms the flavor foundation.
- Fresh garlic: Three cloves provide the perfect amount of pungency; avoid jarred garlic.
- Chicken stock and water: I like using a combination of chicken stock with a little water (which makes it cheaper, too!).
- Dried oregano, garlic powder, and smoked paprika: This Spanish spice is the game-changer ingredient that makes the entire soup.
Expert tips for the best results
This chicken rice soup has a few tricks that make it stand out from standard recipes. Here are a few tips that we incorporated to maximize the flavor:
- Cook the chicken in the broth: Instead of using pre-cooked chicken, this method cooks the chicken right in the broth, infusing it with more flavor and keeping it tender.
- Layer your seasonings: I add the oregano and garlic powder early in the cooking process, but save the smoked paprika for the end. This preserves its smoky flavor.
- Don’t rush the vegetables: Taking 6 to 7 minutes to properly cook the mirepoix until the onions become translucent creates a better flavor foundation than rushing this step.
- Let it rest: Let the soup rest for 5 minutes after cooking. This allows all the flavors to meld together and creates a better final result.
Delicious serving suggestions
This chicken and rice soup works as both a cozy dinner or an easy lunch recipe. Here are a few ideas of what to pair with it:
Classic pairings:
- Warm, crusty homemade no knead bread or focaccia bread
- Skillet cornbread or cornbread muffins for a Southern touch
- Gourmet grilled cheese sandwiches for the ultimate comfort food combination
Lighter options:
- Easy arugula salad for a peppery contrast
- Radicchio salad with pears to balance the richness
- Apple salad or chopped salad: both solid reader favorites
How to store and reheat chicken rice soup
A few important notes about storage of this chicken and rice soup:
- This soup lasts for up to 3 days in the refrigerator, but you’ll notice the rice absorbs the liquid from the soup over time. Add a splash of chicken stock when reheating leftovers to bring it back to a soup-like texture. Reheat on the stovetop over medium heat.
- For meal prep, make the soup without the rice, then add cooked rice to each portion before serving. This prevents the rice from becoming overly soft.
- The soup also freezes up to 2 months. Again, you may need to add a little extra broth when you reheat it. Defrost in the refrigerator overnight.
Dietary notes
This chicken and rice soup recipe is gluten-free and dairy-free, and it also works as a high protein and Mediterranean diet recipe.
Frequently asked questions
Regular paprika can substitute, but you’ll lose the distinctive smoky depth. Consider adding a few drops of liquid smoke, or simple leaving it out.
Use long-grain white rice and avoid overcooking. The rice should be tender but still hold its shape. If reheating leftovers, add fresh liquid to prevent the rice from continuing to absorb all the broth.
Yes! Boneless, skinless chicken thighs work well and add even more flavor. They may require an additional 5-10 minutes of cooking time.
Chicken and Rice Soup Recipe
Pin Recipe
Print RecipeThis chicken and rice soup recipe is a cozy, easy soup everyone will love! It’s our family favorite, with tender shredded chicken and fluffy rice that swim in a savory broth infused with smoky paprika.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 to 8
- Category: Main dish
- Method: Stovetop
- Cuisine: Soup
- Diet: Gluten Free
Ingredients
- 2 tablespoons olive oil
- 1 white onion, diced
- 4 medium carrots, peeled and chopped
- 4 celery ribs, thinly sliced
- 3 garlic cloves, minced
- 2 quarts chicken stock
- 2 cups water
- 2 large boneless skinless chicken breasts (1 ½ to 2 pounds)
- ¾ cup long grain white rice
- ½ teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 ½ teaspoons kosher salt, plus more for serving
- Freshly ground black pepper
- ½ teaspoon smoked paprika
- 1 green onion, minced, for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery and cook, stirring occasionally, until the vegetables are tender and the onion is translucent, about 6 to 7 minutes. Add the garlic and sauté for 1 minute until fragrant.
- Add the chicken stock, water, whole chicken breasts, rice, oregano, garlic powder, and kosher salt. Bring to a boil, then reduce to a simmer. Cover loosely and cook until the chicken is cooked through, 20 to 25 minutes, or until the chicken registers at least 165°F when tested with a food thermometer.
- Remove the chicken breasts to a cutting board and let rest for 5 minutes, then shred the chicken using two forks or your fingers to pull it into bite-sized pieces (or use a stand mixer with paddle attachment to shred the chicken.
- To finish the soup, stir in the shredded chicken and smoked paprika. Taste and add the up to an additional ½ teaspoon kosher salt and fresh ground black pepper to taste. Turn off the heat and let stand for 5 minutes to allow the flavors to meld.
- Serve warm, garnished with green onions. Store leftovers refrigerated for up to 3 days. Note that the rice will continue to absorb liquid as it sits; when reheating, you may need to add additional water or stock and adjust seasonings.
Notes
For meal prep, you can make the soup without the rice, then add cooked rice just before serving. This prevents the rice from becoming overly soft in leftovers.
Other soup recipes you may enjoy
A few more of my favorite healthy soup recipes:
- This sweet potato lentil soup is creamy and cozy
- Both red lentil soup and kale soup are fast and easy
- This wild rice soup is a fan favorite
- My lemon chicken orzo soup is a similar soup with pasta instead of rice
from A Couple Cooks https://ift.tt/vUB0lW7
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