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This chicken and rice soup is easy to make, comforting, and perfect for make-ahead meals. A one-pot recipe that’s simple, reliable, and cozy.
Know Before You Scroll
Servings: 6
Prep: 20 minutes
Cook: 50 minutes
Total Time: 1 hour 10 minutes
Bone-in chicken thighs, chicken stock, onion, leek, carrots, celery, garlic, rice, cream, fresh herbs
Savory and comforting with tender chicken, soft vegetables, and a lightly creamy broth
Large Dutch oven or heavy soup pot, cutting board, knife, wooden spoon, tongs
Parboiled rice holds its texture best, especially if you plan on leftovers
Use pre-chopped vegetables to cut down on prep time
Skip the cream and finish with extra stock and a squeeze of lemon for a lighter soup
In The Test Kitchen
I have a confession: I’m a chicken soup addict! I make all year long and always have it in the freezer for comfort food emergencies! Nothing brings me more comfort, whether it’s made with rice, noodles, or pasta. For this chicken and rice version, I aimed for that classic, soul-warming feel, but with one firm rule: no mushy rice.
To dodge that soggy pitfall, I turned to parboiled rice. It’s a game-changer, holding its texture and a subtle bite, even when reheated for leftovers. To create a broth with real depth, I used bone-in chicken thighs, letting them simmer to release all their flavor. Finally, a small splash of cream at the end ties it all together, adding a velvety richness without making it heavy like a chowder.
Ingredient Notes
Bone-in, skinless chicken thighs add the most flavor and keep the meat tender during simmering.
Bone-in chicken breasts work, but reduce simmer time slightly to prevent dryness.
Long-grain white rice, preferably parboiled, for the best texture and reheating results.
Standard long-grain white rice works, but expect a softer texture in leftovers. Avoid short-grain rice.
Use only the white and light green parts, cleaned well to remove grit.
If leeks aren’t available, an extra yellow onion can be used instead.
Heavy cream for a smooth, lightly rich finish.
Half-and-half or evaporated milk for a lighter soup. For dairy-free, omit and add extra stock with a squeeze of lemon.
You can find the full, printable recipe at the top of this post, but you can read the detailed instructions with photos for each step below.
Step By Step Instructions
Build the Base
In a large Dutch oven or heavy soup pot, melt butter over medium heat. Add diced onion, leeks carrots, and celery. Sauté for 5–6 minutes until veggies soften and onions turn translucent. Add garlic, thyme, salt, and pepper. Stir for another 30 seconds to bloom the aromatics.
Add Chicken + Simmer
Place chicken thighs (skin-on) into the pot, nestled among the veggies. Pour in chicken stock. Bring to a gentle boil, then reduce to a low simmer. Skim off any foam that rises. Cover loosely and simmer for 30 minutes, until chicken is fall-off-the-bone tender.
Shred Chicken + Remove Skin/Bones
Use tongs to carefully transfer thighs to a plate. Discard skin and bones, then shred the meat into bite-size pieces with forks.
Cook the Rice
While shredding, stir rice into the simmering soup base. Cook for 12–15 minutes, or until rice is tender but not mushy.
Finish the Soup
Return shredded chicken to the pot, add the cream (if using) and stir gently. Warm the soup for another 5 minutes on low heat. Adjust seasoning with more salt, pepper, and parsley. Add lemon juice or hot sauce if desired.
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Serves 6
- ▢ 1.5 lbs skinless chicken thighs (bone in)
- ▢ 8 cups chicken stock (homemade or store-bought)
- ▢ 2 tablespoon butter (or olive oil)
- ▢ 1 yellow onion (diced)
- ▢ 1 large leek (white portion only, cleaned and sliced into half moons)
- ▢ 3 carrots (peeled + sliced)
- ▢ 3 celery stalks (chopped)
- ▢ 4 cloves garlic (minced)
- ▢ 1 cup heavy cream (optional)
- ▢ 1 teaspoon fresh thyme (or ½ tsp dried)
- ▢ 2 tablespoon fresh parsley (including stems, chopped (plus more to finish))
- ▢ Salt + pepper (to taste)
In a large Dutch oven or heavy soup pot, melt butter over medium heat. Add diced onion, leeks carrots, and celery. Sauté for 5–6 minutes until veggies soften and onions turn translucent. Add garlic, thyme, salt, and pepper. Stir for another 30 seconds to bloom the aromatics.
Place chicken thighs (skin-on) into the pot, nestled among the veggies. Pour in chicken stock. Bring to a gentle boil, then reduce to a low simmer. Skim off any foam that rises. Cover loosely and simmer for 30 minutes, until chicken is fall-off-the-bone tender.
Use tongs to carefully transfer thighs to a plate. Discard skin and bones, then shred the meat into bite-size pieces with forks.
While shredding, stir rice into the simmering soup base. Cook for 12–15 minutes, or until rice is tender but not mushy.
Return shredded chicken to the pot. Pour in the cream ( if using) and stir gently. Warm the soup for another 5 minutes on low heat. Adjust seasoning with more salt, pepper, and parsley. Add lemon juice or hot sauce if desired.
Erren’s Top Tips
Parboiled rice holds its texture better than regular long-grain rice, especially if you plan on leftovers. If the soup thickens too much as it sits, just add a splash of stock when reheating. Keep the heat low after adding the cream to avoid splitting.
Variations & Add-Ins
For a heartier soup, stir in a handful of baby spinach at the end until wilted. Swap thyme for rosemary for a deeper herbal note. For a dairy-free version, skip the cream and finish with extra stock and a squeeze of lemon.
Storage & Freezing
Store leftover chicken and rice soup in an airtight container in the refrigerator for up to 4 days. The rice will absorb more liquid as it sits, so add stock when reheating. For freezing, let the soup cool completely and freeze for up to 3 months. Thaw overnight in the fridge before reheating gently.
Calories: 454 | Carbohydrates: 21g | Protein: 32g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 172mg | Sodium: 641mg | Potassium: 873mg | Fiber: 2g | Sugar: 9g | Vitamin A: 6298IU | Vitamin C: 9mg | Calcium: 85mg | Iron: 2mg
FAQs
Can I use cooked chicken in chicken and rice soup?
Yes. If you’re using cooked or rotisserie chicken, add it after the rice has finished cooking. Stir it in with the cream and warm gently so the chicken stays tender and doesn’t dry out.
What type of rice is best for chicken and rice soup?
Long-grain white rice works best. Parboiled rice is especially good because it holds its shape and texture, even after reheating leftovers. Avoid short-grain rice, which can make the soup overly thick.
Why did my chicken and rice soup get so thick?
Rice continues to absorb liquid as it sits. This is normal. When reheating, simply add more chicken stock or water until the soup reaches your preferred consistency.
Can I freeze chicken and rice soup?
Yes, but expect the rice to soften after freezing. For best results, freeze the soup slightly looser than usual and add extra stock when reheating. Freeze for up to 3 months and thaw overnight in the refrigerator.
English (US) · 