Chicken and Rice Soup is a timeless comfort food made with tender chicken breast, hearty rice, aromatic vegetables, and savory broth. This simple homemade soup is naturally gluten-free, nourishing, and easy to make in one pot, making it perfect for busy weeknights, cold weather meals, or whenever you need a warm and soothing bowl of comfort.
Why You’ll Love This Recipe
You’ll love this chicken and rice soup because it’s wholesome, comforting, and incredibly easy to prepare using simple pantry staples. It’s light yet filling, packed with protein and vegetables, and gentle enough for when you’re feeling under the weather. The flavors are clean and classic, making this soup perfect for meal prep, family dinners, or freezing for later.
Chicken and Rice Soup
Chicken and rice soup is one of those recipes that instantly brings comfort with every spoonful. It’s warm, soothing, and deeply satisfying, making it a staple in kitchens around the world.
This homemade version focuses on simple, wholesome ingredients that come together effortlessly in one pot. There’s no need for complicated steps or fancy techniques—just honest cooking that delivers great flavor.
The base of this soup starts with onions and carrots gently sautéed in olive oil. This creates a fragrant foundation that enhances the flavor of the broth without overpowering it.
Garlic adds a subtle depth and warmth, rounding out the aromatics and giving the soup that classic homemade taste we all love.
Tender pieces of chicken breast cook directly in the broth, staying juicy while infusing the soup with natural richness. This method keeps the chicken flavorful without drying it out.
Long-grain white rice is the perfect addition, making the soup hearty and filling while absorbing the savory broth as it cooks.
Using gluten-free chicken broth makes this soup suitable for those with dietary restrictions, while still delivering full-bodied flavor and comfort.
This chicken and rice soup is ideal for busy weeknights because it comes together quickly and requires minimal cleanup. Everything cooks in one pot for maximum convenience.
It’s also a fantastic recipe for meal prep. The flavors deepen as it sits, making leftovers even more delicious the next day.
Whether you’re craving comfort food, feeling under the weather, or simply want a nourishing homemade meal, this chicken and rice soup is a reliable, cozy classic you’ll return to again and again.
Servings & Time
Servings: 4–6 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: About 35 minutes
Ingredients
1/2 onion, finely chopped (about 1/2 cup)
2–3 medium carrots, peeled and thinly sliced (about 1/2 cup)
2 cloves garlic, minced
1 1/2 tablespoons extra virgin olive oil
Seasoned salt and black pepper, to taste
2 chicken breasts, cut into bite-sized pieces
64 oz (8 cups) gluten-free chicken broth
1 cup long-grain white rice
Instructions
Heat olive oil in a large soup pot or Dutch oven over medium heat.
Add chopped onion and carrots, season with seasoned salt and pepper, and stir to combine.
Cover and sauté for 5–7 minutes, stirring occasionally, until vegetables are very tender.
Add minced garlic and sauté uncovered for 30 seconds until fragrant.
Increase heat to high and pour in the chicken broth; bring to a boil.
Stir in the rice until well combined.
Season chicken with seasoned salt and pepper, then add to the pot and stir.
Reduce heat to medium and simmer uncovered for 15–20 minutes, until rice is tender and chicken is cooked through.
Taste and adjust seasoning as needed, then ladle into bowls and serve warm.
Tips
Ingredient Substitutions
Use brown rice, adjusting cook time as needed.
Swap chicken breasts with chicken thighs for extra richness.
Add celery for more classic soup flavor.
Make-Ahead
Store in an airtight container in the fridge for up to 4 days.
Freeze for up to 3 months; add extra broth when reheating.
Serving Variations
Garnish with fresh parsley or dill.
Add a squeeze of lemon juice for brightness.
Serve with crusty bread or crackers.
Avoid Mistakes
Don’t overcook the rice or it may become mushy.
Cut chicken into even pieces for consistent cooking.
Taste and adjust seasoning at the end for best flavor.
Chicken and Rice Soup
Ingredients
- 1/2 onion finely chopped (about 1/2 cup)
- 2 –3 medium carrots peeled and thinly sliced (about 1/2 cup)
- 2 cloves garlic minced
- 1 1/2 tablespoons extra virgin olive oil
- Seasoned salt and black pepper to taste
- 2 chicken breasts cut into bite-sized pieces
- 64 oz 8 cups gluten-free chicken broth
- 1 cup long-grain white rice
Instructions
- Heat olive oil in a large soup pot or Dutch oven over medium heat.
- Add chopped onion and carrots, season with seasoned salt and pepper, and stir to combine.
- Cover and sauté for 5–7 minutes, stirring occasionally, until vegetables are very tender.
- Add minced garlic and sauté uncovered for 30 seconds until fragrant.
- Increase heat to high and pour in the chicken broth; bring to a boil.
- Stir in the rice until well combined.
- Season chicken with seasoned salt and pepper, then add to the pot and stir.
- Reduce heat to medium and simmer uncovered for 15–20 minutes, until rice is tender and chicken is cooked through.
- Taste and adjust seasoning as needed, then ladle into bowls and serve warm.
Notes
Ingredient Substitutions
- Use brown rice, adjusting cook time as needed.
- Swap chicken breasts with chicken thighs for extra richness.
- Add celery for more classic soup flavor.
Make-Ahead
- Store in an airtight container in the fridge for up to 4 days.
- Freeze for up to 3 months; add extra broth when reheating.
Serving Variations
- Garnish with fresh parsley or dill.
- Add a squeeze of lemon juice for brightness.
- Serve with crusty bread or crackers.
Avoid Mistakes
- Don’t overcook the rice or it may become mushy.
- Cut chicken into even pieces for consistent cooking.
- Taste and adjust seasoning at the end for best flavor.
