Juicy chicken, tender rice, carrots, celery, and creamy broth make this Chicken Rice Soup Recipe the ultimate comfort food.
You ever have one of those days where you’re staring into the fridge thinking, Why do I have so many carrots but absolutely no plan for dinner? Yeah, me too. That’s basically how this Chicken Rice Soup Recipe was born. It was one of those weirdly cold afternoons in March, and everyone in my house was cranky. Including me. I needed something warm, something that tasted like a hug, and I needed it fast.
I threw together what I had—chicken breast, rice, a few tired veggies that were begging to be used—and this soup happened. And, friends, it was so good. My picky eater even asked for seconds. I know. Miracles happen.
Ever since, it’s been a favorite around here. It’s one of those recipes you make when you’re craving something hearty but simple, creamy without being over-the-top. Also, did I mention there are no peas? Because apparently, that’s a dealbreaker for my kids. (Who knew?)
Why You’ll Love This Chicken Rice Soup Recipe?
Let’s be real. There are a lot of chicken soup recipes out there. So what makes this one special? Glad you asked.
- No fancy gadgets needed. Just you, a pot, and a wooden spoon. No
Instant Pot . No slow cooker. Just old-school cooking. - It’s creamy… but not too creamy. A little half-and-half goes a long way here. It’s rich but not the kind of soup that makes you need a nap afterward.
- It’s totally customizable. Hate spice? Leave out the red pepper flakes. Want more greens? Toss in spinach. You do you.
- It tastes even better the next day. I don’t know what magic happens overnight in the fridge, but it’s a fact.
- Picky eater approved. And I don’t say that lightly.
Ingredient Notes:
Alright, let’s talk about what’s going into this pot of goodness. Here’s the rundown on the key players in this Chicken Rice Soup Recipe:
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Chicken Breasts (1½ lbs): I dice mine pretty small because it cooks faster. But honestly? Leftover rotisserie chicken works if that’s what you’ve got lying around.
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Olive Oil (2 tbsp): Good for sautéing without weighing things down. If you’ve got another oil, that’s fine too. No rules here.
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Onion, Carrots, and Celery: These three are the base of pretty much every good soup I’ve ever made. If you hate celery? Leave it out. It’s your soup.
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Garlic (4 cloves): Or more. I’m not here to stop you from living your best life.
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Smoked Paprika (1 tsp): Adds this smoky flavor that makes people go, what is that? in the best way.
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Thyme & Oregano: Earthy, herby, classic. If you have fresh, awesome. If not, dried totally works.
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Red Pepper Flakes: Optional, but I like a tiny kick.
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Flour (¼ cup): Thickens things up. If you’re gluten-free, we’ll talk swaps in a sec.
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Chicken Broth (6 cups): I like low-sodium so I can control the salt, but you do you.
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Rice (1¼ cups): Long-grain white rice is my go-to because it doesn’t get mushy. Brown rice works too—just takes longer.
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Half-and-Half (1 cup): Makes it creamy without going full heavy cream. Balance, right?
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Soy Sauce (1 tbsp): Sounds weird? Trust me. Adds umami. You’ll love it.
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Lemon Juice: A little squeeze brightens it up at the end. Don’t skip this.
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Salt, Pepper & Parsley: The usual suspects for finishing touches.
How To Make Chicken Rice Soup?
Step 1: Cook the Chicken
Want To Save This Recipe?
Heat up that olive oil in a big pot (or Dutch oven if you’re feeling fancy). Toss in your diced chicken. I season mine with salt, pepper, smoked paprika, thyme, oregano, and sometimes red pepper flakes if I’m feeling spicy (literally). Cook until it’s golden and cooked through—about 6 to 7 minutes. Set it aside but keep the flavor in the pot. That’s gold.
Step 2: Sauté the Veg
In that same pot, toss in your onion, carrots, and celery. Let them soften up for 5–6 minutes. They’ll start smelling amazing. Add the garlic and give it another 30 seconds. Don’t walk away—burnt garlic is a crime.
Step 3: Thicken It Up
Sprinkle your flour over the veggies. Stir like crazy for a minute. It’ll look a little clumpy, but it’s fine. You’re making that good thick base.
Step 4: Broth, Rice, and Chicken Reunion
Pour in your chicken broth slowly while stirring. No lumps! Then add your rice, chicken, and soy sauce. Crank up the heat a bit and bring it to a nice simmer.
Step 5: Simmer Party
Drop the heat and let it simmer gently for 20–25 minutes. Give it a stir now and then. The rice soaks up liquid, so if it starts looking more like risotto than soup, add a splash of broth or water.
Step 6: Creamy Finale
Stir in your half-and-half and squeeze in that lemon juice. Let it warm through for a couple more minutes. Taste it! Adjust the salt and pepper. This is where you make it perfect for you.
Step 7: Serve It Like a Pro
Ladle it into bowls, top with parsley, maybe an extra twist of pepper, and boom. Dinner’s ready. Bonus points if you’ve got crusty bread to dip.
Storage Options:
This soup keeps well for about 3 days in the fridge. But here’s the thing—rice loves to soak up liquid. So when you reheat it, just add a little extra broth or water to loosen it up. It still tastes fab.
Freezing? Yep. Just portion it out (I use zip-top bags because they lay flat in the freezer), and when you want soup, thaw and warm it gently. You might need to add some broth to bring it back to life.
Variations and Substitutions:
- Swap the Chicken: Leftover turkey or shredded rotisserie chicken work like a charm.
- Make It Dairy-Free: Use coconut milk or leave out the half-and-half entirely. Still tasty.
- Use Brown Rice: It’s chewier and takes longer to cook, but hey—fiber!
- Throw in Spinach or Kale: Near the end, so it doesn’t go mushy.
- Crank Up the Spice: Extra red pepper flakes or a dash of hot sauce if you like it hot.
What to Serve with Chicken Rice Soup?
Honestly, this soup’s pretty perfect on its own. But if you want a little extra…
- Crusty Bread or Rolls: For dunking. Obviously.
- Simple Salad: Keeps things fresh.
- Grilled Cheese: Because you can and you should.
- Crackers or Breadsticks: Easy and classic.
Frequently Asked Questions:
Can I use leftover rice?
Sure thing. Stir it in during the last 10 minutes, so it doesn’t get mushy. You might need less broth since it won’t absorb as much.
Can I make it in a slow cooker?
Totally! Brown the chicken and veggies first (for flavor), then toss everything—minus the half-and-half and lemon—into the slow cooker on low for 4–5 hours. Add the dairy and lemon before serving.
This Chicken Rice Soup Recipe is my go-to when I need comfort, warmth, and maybe a little break from the chaos of life. It’s simple, satisfying, and packed with flavor. And hey, no peas.
If you give it a go, I’d love to hear what you think! Did you make it spicier? Creamier? Did the kids give it two thumbs up? Drop me a comment or tag me on Instagram—I seriously love seeing your creations!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Chicken Rice Soup Recipe
Ingredients
- 1½ pounds boneless skinless chicken breasts, diced into bite-sized pieces
- 2 tablespoons olive oil
- 1 medium onion finely diced
- 3 large carrots peeled and diced
- 3 stalks celery diced
- 4 cloves garlic minced
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ¼ teaspoon crushed red pepper flakes optional
- ¼ cup all-purpose flour
- 6 cups low-sodium chicken broth
- 1¼ cups uncooked long-grain white rice
- 1 cup half-and-half
- 1 tablespoon soy sauce
- Juice of half a lemon
- Salt and freshly ground black pepper to taste
- Fresh parsley chopped, for garnish
Instructions
Sear the Chicken
- Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the diced chicken pieces and season them with salt, black pepper, smoked paprika, dried thyme, dried oregano, and crushed red pepper flakes, if using. Sauté until the chicken is fully cooked and lightly browned, approximately 6 to 7 minutes. Remove the chicken from the pot and set it aside on a plate.
Prepare the Vegetable Base
- In the same pot, add the diced onion, carrots, and celery. Sauté over medium heat until the vegetables become tender, approximately 5 to 6 minutes. Add the minced garlic and continue to sauté for an additional 30 seconds until fragrant.
Incorporate the Thickening Agent
- Sprinkle the all-purpose flour evenly over the sautéed vegetables. Stir constantly for about 1 minute to coat the vegetables and remove any raw flour taste. This process will assist in thickening the soup later.
Add Broth, Rice, and Chicken
- Gradually pour the chicken broth into the pot, stirring continuously to avoid clumping. Return the cooked chicken to the pot and add the uncooked rice. Incorporate the soy sauce at this stage. Increase the heat slightly and bring the mixture to a gentle boil.
Simmer the Soup
- Reduce the heat to low and allow the soup to simmer, uncovered, for approximately 20 to 25 minutes. Stir occasionally to prevent the rice from sticking to the bottom of the pot. If the soup becomes too thick, additional broth may be added as needed.
Finish with Cream and Lemon
- Stir in the half-and-half and freshly squeezed lemon juice. Simmer for an additional 2 to 3 minutes until heated through. Taste and adjust seasoning with additional salt and pepper, if necessary.
Serve
- Ladle the soup into serving bowls. Garnish with freshly chopped parsley and, if desired, a sprinkle of additional smoked paprika or freshly ground pepper.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
