Easy chicken and rice soup is gentle, nourishing and made in a single pot. Tender chicken, fluffy rice, sweet carrots and celery float in a golden herb broth that tastes like a hug. It is the soup to make when someone is under the weather, when the weather turns cold, or when you simply want a simple, comforting dinner.
Rice instead of noodles
Rice makes the soup a little heartier and naturally gluten-free. It also thickens the broth slightly as it cooks, giving the soup more body than a classic noodle soup.
Which rice to use
Long-grain white rice is the classic choice; it cooks in about 15 minutes and stays separate. Jasmine and basmati add a fragrant touch. Brown rice is more nutritious but needs about 40 minutes, so add it earlier. Wild rice gives a nutty, chewy texture.
Rinse the rice
Rinsing the rice in a sieve removes surface starch, which keeps the broth clear instead of cloudy and helps the grains stay separate.
Thighs or breasts
Chicken thighs stay juicy and add more flavor to the broth. Breasts are leaner; simmer them gently so they do not dry out. Both shred easily with two forks.
Rice keeps absorbing broth
Like pasta, rice keeps soaking up liquid as the soup sits. The next day it will be much thicker. Add broth when reheating, or cook the rice separately and add it to each bowl if you plan for leftovers.
Brightening the flavor
A squeeze of lemon and fresh parsley at the end make the soup taste fresh and lively. A little fresh dill is also lovely.
A soup for sick days
The warm broth keeps you hydrated, rice is easy to digest, and the soup is mild enough for an upset stomach. Keep a container in the freezer for days when you need it.
Creamy variation
For a creamy chicken and rice soup, stir in a cup of half-and-half and a handful of shredded Parmesan at the end, or blend one cup of the soup and stir it back in.
Add greens
A few handfuls of spinach or kale stirred in for the last 2 minutes add color and nutrients.
Using leftover chicken
Skip the chicken step and add 3 cups of cooked chicken with the rice. It is a great way to use leftover roast chicken.
Serving ideas
Serve with crackers, crusty bread or a grilled cheese. For more simple chicken soups, try our chicken vegetable soup or the cozy turkey noodle soup.
A budget meal
Rice, carrots, celery and a pound of chicken make six bowls for very little money.
Freezing
Freeze the soup without the rice for up to 3 months, then cook fresh rice when reheating. With rice, it keeps 4 days in the fridge.
A little history
Chicken and rice soups are found in many kitchens: Greek avgolemono, Mexican caldo de pollo and Filipino arroz caldo all pair rice and chicken in a comforting broth.
Garnish
Finish with parsley, black pepper and a lemon wedge.
Cooking for a crowd
Double the recipe in a large stockpot, but add the rice in two batches if your pot is crowded, so it cooks evenly. The soup stays warm for hours on the lowest setting.
Frequently asked questions
Can I use cooked rice?
Yes. Add 2 cups of cooked rice at the end and just heat through.
Why did my soup get thick?
Rice absorbs broth as it sits. Add more broth when reheating.
Can I make it in a slow cooker?
Yes. Cook everything except the rice on low for 6 hours, then add the rice for the last 30 to 40 minutes on high.
