If ever there was a bowl of pure comfort, it’s Chicken and Rice Soup. This classic soup is soothing, nourishing, and packed with wholesome ingredients. Each bite wraps you up in a warm hug, brimming with tender chicken, vibrant veggies, and perfectly fluffy rice—exactly what you crave on a chilly night or when you need a little extra TLC.
Why You’ll Love This Recipe
- One-Pot Wonder: All the ingredients come together in a single pot, making cleanup an absolute breeze.
- Deeply Nourishing: Packed with juicy chicken, hearty rice, and vibrant veggies, this soup is both filling and full of goodness.
- Bright Lemon Finish: Just a splash of fresh lemon juice at the end brings a surprising zing that wakes up every flavor in the pot.
- Perfect for Leftovers: This Chicken and Rice Soup tastes even better the next day, making it ideal for meal prep or cozy lunches.
Ingredients You’ll Need
With a handful of kitchen staples and a few fresh ingredients, you can whip up this Chicken and Rice Soup in no time. Each component is essential—working together to create a flavorful, satisfying bowl that everyone will love.
- Extra-virgin olive oil: Gives the soup a luscious base and helps sweat the aromatics for maximum flavor.
- Yellow onion: Adds sweetness and depth, creating that classic soup foundation.
- Garlic cloves: Infuses every spoonful with irresistible warmth and aroma—don’t be shy with the garlic!
- Chicken stock & water: A blend for balanced savory broth; homemade or store-bought both work beautifully.
- Boneless, skinless chicken breast: Cooks right in the broth, making it juicy, tender, and easy to shred.
- Long-grain white rice: Keeps its structure without turning mushy and soaks up all those savory flavors.
- Kosher salt & black pepper: Essential for seasoning and bringing out every nuance in the soup.
- Carrots & celery: Bring color, texture, and that irresistible “classic soup” crunch.
- Fresh dill: Lifts everything with its bright, herbaceous note—try not to skip this, it’s the secret star!
- Baby spinach: Adds a splash of green at the end for a nutrition and color boost.
- Lemon juice: A squeeze at the finish gives this soup its signature bright, fresh zing!
Variations
The beauty of Chicken and Rice Soup is how endlessly customizable it is. Mix and match ingredients, play with herbs, or tweak it for dietary needs—the possibilities are truly delicious!
- Swap the rice: Use brown rice for extra nuttiness, wild rice for earthy chew, or even orzo for a Mediterranean spin.
- Try different greens: Replace baby spinach with kale, Swiss chard, or even escarole for more texture and flavor.
- Make it vegetarian: Simply use veggie broth and swap chicken for a can of drained chickpeas or white beans.
- Herb it up: Add a mix of fresh thyme, parsley, or tarragon alongside dill for even more aromatic depth.
How to Make Chicken and Rice Soup
Step 1: Sweat the Aromatics
Begin by heating the olive oil in a large stockpot over medium heat until shimmering. Add the chopped onion and cook, stirring often, until it becomes soft and translucent—about five minutes. Stir in the garlic and let it sizzle just until fragrant, bathing your kitchen in its heavenly aroma. This foundational step builds layers of savory flavor right from the start.
Step 2: Simmer Chicken and Rice
Pour in the chicken stock and water, then nestle the chicken breasts and sprinkle in the rice and salt. Turn up the heat and bring everything to a gentle boil, then lower it to a simmer. Cover and let it bubble away as the rice turns tender and the chicken gently poaches to juicy perfection, about twenty minutes. Don’t forget to stir now and then so the rice doesn’t stick.
Step 3: Shred Chicken & Add Veggies
When the chicken is cooked through (it should reach 165°F), lift it out onto a plate. Use two forks to shred it into bite-sized pieces—it’s tender enough to practically fall apart! While you’re shredding, toss the carrots, celery, black pepper, and dill into the pot. Slide the chicken back in and bring the soup to a gentle boil again, then simmer for about 15 minutes until the veggies are perfectly tender.
Step 4: Finish with Greens & Lemon
Give the soup a loving stir, then add the baby spinach and fresh lemon juice. Simmer for a few more minutes—just until the spinach wilts into gorgeous green ribbons and that bright lemon lifts the flavor skyward. That’s it! You’re ready to serve.
Step 5: Ladle and Garnish
Dish generous spoonfuls of Chicken and Rice Soup into bowls. Sprinkle extra dill and a hit of freshly cracked black pepper on top. Serve piping hot and enjoy the soul-warming magic.
Pro Tips for Making Chicken and Rice Soup
- Rice Timing Magic: Add rice only when the liquid is at a simmer—this helps prevent it from clumping or turning mushy while cooking.
- Shredding Shortcut: For ultra-shredded chicken, pulse the hot chicken breast a few times in a stand mixer with the paddle attachment—it’s a game-changer for texture and speed!
- Lemon at the End: Always add fresh lemon juice in the final moments of cooking—this keeps the soup tasting bright and the greens vibrantly green.
- Herb Freshness: Chopping dill at the very end and sprinkling on top preserves its perfume—don’t add it all at once or you’ll lose that lift!
How to Serve Chicken and Rice Soup
Garnishes
A shower of fresh-chopped dill and a twist of black pepper make this Chicken and Rice Soup sing. For a luxurious finish, you can also add a swirl of extra-virgin olive oil or a grating of lemon zest. Each topper brightens and adds extra dimension to the final bowl.
Side Dishes
This soup is absolutely lovely on its own, but serving it with a crusty baguette or warm pita for dunking elevates the comfort level. If you want to round out the meal, try a crisp green salad or a plate of roasted vegetables alongside.
Creative Ways to Present
For something special, ladle the Chicken and Rice Soup into wide, shallow bowls and pile the shredded chicken high. Add a lemon wedge on the side for squeezing to taste, or serve in mini mugs for an appetizer at a cozy gathering. It’s also fun to let everyone garnish their own bowl with extra herbs for a splash of color.
Make Ahead and Storage
Storing Leftovers
To store leftover Chicken and Rice Soup, let it cool to room temperature, then transfer to airtight containers and refrigerate. It will keep beautifully for up to four days, making it a meal-prep superstar.
Freezing
This soup freezes well, though the rice will continue to absorb liquid and may become a bit softer. For best results, cool the soup completely, then freeze in portions. If you love a firm rice bite, you can cook and freeze the rice separately or add a little extra broth when reheating.
Reheating
Gently reheat Chicken and Rice Soup on the stovetop or in the microwave, adding a splash of water or broth if it looks too thick. Stir occasionally so nothing sticks, and taste to adjust seasoning and finish with a fresh squeeze of lemon if you like.
FAQs
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Can I use chicken thighs instead of chicken breast?
Absolutely! Chicken thighs add a bit more richness and stay extra tender during simmering. Just be sure to trim excess fat and cook until the meat easily shreds.
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Is it possible to make Chicken and Rice Soup gluten-free?
Yes, this recipe is naturally gluten-free as long as your chicken broth doesn’t contain any wheat-based thickeners or additives. Always check the label to be sure.
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Can I make this recipe in a slow cooker?
You can! Sauté the aromatics separately, then add everything but the spinach and lemon to the slow cooker. Cook on low for 4–5 hours or until the chicken is cooked and rice is tender, then finish with the greens and lemon right before serving.
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How can I prevent the rice from getting mushy?
If you prefer rice that holds its bite, try leaving it a tad undercooked before cooling or storing. Or, cook the rice separately and add a scoop to each bowl just before serving.
Final Thoughts
I hope you’ll give this homemade Chicken and Rice Soup a try—there’s nothing more comforting or delicious when you want a little taste of home. It’s guaranteed to lift your spirits and fill your kitchen with the coziest aromas. Enjoy every spoonful!
Print
Chicken and Rice Soup Recipe
- Prep Time: 15 min
- Cook Time: 45 min
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Stovetop
- Method: Stovetop
Description
A comforting and hearty chicken and rice soup loaded with vegetables and fresh flavors. Perfect for a cozy meal on a chilly day.
Ingredients
Main Ingredients:
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, chopped
- 6 garlic cloves, minced
- 6 cups chicken stock
- 4 cups water
- 1 1/2 pounds boneless, skinless chicken breast
- 1 cup long-grain white rice
- 1 1/2 teaspoons kosher salt
Additional Vegetables and Seasonings:
- 3 large carrots, peeled and cut into 1/3-inch-thick rounds
- 4 celery ribs, cut into 1/2-inch-thick pieces
- 1/2 teaspoon freshly cracked black pepper, plus more for serving
- 2 tablespoons roughly chopped fresh dill, plus more for serving
- 4 cups loosely packed baby spinach
- 1/4 cup fresh lemon juice (from 2 lemons)
Instructions
- Saute Aromatics: Heat olive oil in a large stockpot. Add onion, cook until translucent, then add garlic.
- Cook Chicken and Rice: Add stock, water, chicken, rice, and salt. Simmer until rice is tender and chicken reaches 165°F.
- Add Vegetables: Shred chicken, return to pot with carrots, celery, pepper, and dill. Simmer until vegetables are tender.
- Finish Soup: Stir in spinach and lemon juice. Simmer until spinach wilts.
- Serve: Ladle soup into bowls, garnish with dill and pepper.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 920mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg
