Chicken Rice Soup

There is nothing better than a warm bowl of Chicken Rice Soup when you want something simple, cozy, and homemade. This easy chicken soup is made with tender shredded chicken, long-grain rice, carrots, celery, onion, garlic, and a savory broth that tastes like it simmered all day.

What makes this recipe especially good is the way the rice is cooked separately. Instead of letting the rice soak up all the broth and turn mushy, you spoon the rice into each bowl and ladle the hot chicken soup over the top. It keeps the texture perfect, especially if you plan to save leftovers.

This is the kind of soup that works for busy weeknights, cold weather dinners, meal prep, or anytime you want a comforting homemade meal without making anything complicated.

Why You’ll Love This Chicken Rice Soup

This chicken rice soup is simple, hearty, and full of classic homemade flavor. The broth is seasoned with basil, parsley, oregano, thyme, garlic, a little soy sauce, and a small splash of hot sauce for depth. It does not taste spicy, but those small additions make the soup taste richer.

It is also a great recipe for leftovers because the rice and soup are stored separately. That means you can reheat it the next day without ending up with thick, overcooked rice soup.

This recipe is:

• Cozy and family-friendly
• Made with simple ingredients
• Great for cold days or sick days
• Easy to make ahead
• Perfect for lunch or dinner
• Better for leftovers because the rice stays separate

Ingredients

Seasonings

• 1 teaspoon dried basil
• ½ teaspoon dried parsley
• ½ teaspoon dried oregano
• ½ teaspoon dried thyme
• ½ teaspoon mustard powder
• ¼ teaspoon black pepper

Soup Ingredients

• 2 tablespoons butter
• 1 small yellow onion, diced
• ½ cup diced carrots
• 2 ribs celery, diced
• 3 cloves garlic, minced
• 5 cups chicken broth
• 1 teaspoon soy sauce
• 1 teaspoon hot sauce
• 1 ¼ pounds bone-in chicken breast
• Fresh parsley, for garnish

Rice Ingredients

• 1 ½ cups chicken broth
• ¾ cup uncooked white long-grain rice
• Or use 2 ¼ cups cooked rice

How to Make Chicken Rice Soup

1. Sauté the vegetables

Melt the butter in a large soup pot over medium heat. Add the diced onion, carrots, and celery. Cook for about 4 minutes, stirring often, until the vegetables begin to soften.

Add the minced garlic and cook for 1 more minute.

2. Build the broth

Add the dried basil, parsley, oregano, thyme, mustard powder, black pepper, soy sauce, hot sauce, chicken broth, and bone-in chicken breast to the pot.

Stir everything together and bring the soup to a gentle simmer. Avoid a hard boil because boiling chicken too aggressively can make it tough.

3. Cook and shred the chicken

Partially cover the pot and simmer for 15 to 20 minutes, or until the chicken is fully cooked.

Remove the chicken from the pot and transfer it to a cutting board. Shred the meat with two forks and discard the bones. Return the shredded chicken to the soup.

4. Cook the rice separately

In a medium saucepan, bring 1 ½ cups chicken broth to a boil. Stir in the rice, making sure it is fully submerged.

Return it to a boil, then cover tightly and reduce the heat to low. Simmer for 15 minutes. Turn off the heat and let the rice sit, covered, for 10 minutes.

Fluff the rice with a fork before serving.

5. Serve

Spoon rice into serving bowls, then ladle the hot chicken soup over the top. Garnish with fresh parsley and serve warm.

For no leftovers, you can stir the rice directly into the soup before serving. If you plan to save leftovers, keep the rice separate.

Tips for the Best Chicken Rice Soup

Use bone-in chicken breast if possible. It adds more flavor to the broth than boneless chicken breast.

Do not boil the chicken too hard. A gentle simmer keeps the chicken tender.

Cook the rice separately if you want better leftovers. Rice continues to absorb liquid as it sits, so storing it separately keeps the soup brothy and fresh.

Taste before adding extra salt. Chicken broth, soy sauce, and hot sauce can all add saltiness, so adjust at the end.

Use long-grain white rice for the best texture. Different rice varieties may need different cooking times and liquid amounts.

Can I Use Cooked Chicken?

Yes. If you already have cooked chicken, rotisserie chicken, or leftover shredded chicken, you can use it in this recipe.

Since the chicken is already cooked, add it near the end and simmer just until warmed through. This makes the soup even faster and is a great way to use leftovers.

Can I Make This Soup Ahead of Time?

Yes, this soup is excellent for meal prep. For the best texture, store the soup and rice in separate containers. When ready to serve, add rice to a bowl and pour the hot soup over it.

This keeps the rice from getting too soft and prevents the broth from disappearing overnight.

How to Store Chicken Rice Soup

Let the soup cool completely, then transfer it to an airtight container.

Store the soup in the refrigerator for up to 3 to 4 days. Keep the cooked rice in a separate container for the best texture.

Can You Freeze Chicken Rice Soup?

Yes, chicken rice soup freezes well, especially when the rice is stored separately.

Freeze the soup in airtight freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator, then reheat on the stovetop or in the microwave.

For best results, make fresh rice when serving frozen soup, or freeze the rice separately.

What to Serve with Chicken Rice Soup

This soup is filling on its own, but it also goes well with simple sides like:

• Egg Rolls
• Classic Pea Salad
• Mama’s Cornbread Dressing
• Cheddar Cheese Buns