Chicken soup with rice is the soup that makes everything better. Whether you're fighting a cold, having a rough day, or just craving something warm and comforting, this classic never fails to deliver.
The rice cooks right in the flavorful broth, absorbing all those delicious chicken and vegetable flavors. It's hearty enough to be a full meal but gentle enough for when you're under the weather.
Rice Tips
- Long-grain white - Stays separate, won't get mushy
- Cook in broth - Maximum flavor absorption
- Don't overcook - Rice continues absorbing liquid
- Store separately - If meal prepping
Variations
- Wild rice - Nuttier flavor, longer cooking
- Brown rice - More fiber, cook 45 minutes
- Orzo - Rice-shaped pasta alternative
Serving Suggestions
- Crackers on the side
- Squeeze of lemon
- Fresh herbs
- Perfect sick-day food
Chicken Soup with Rice
Classic comfort soup with tender chicken and fluffy rice.
Nutrition per serving
265Calories
26gProtein
26gCarbs
6gFat
2gFiber
3gSugar
Ingredients
Instructions
-
Cook chicken. In a large pot, combine broth, chicken, and bay leaf. Bring to a simmer and cook 15 minutes until chicken is cooked through. Remove chicken and shred.
-
Add vegetables and rice. Add carrots, celery, onion, garlic, rice, and thyme to the broth. Simmer 18-20 minutes until rice and vegetables are tender.
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Combine. Return shredded chicken to the pot. Remove bay leaf. Stir to combine.
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Season and serve. Taste and season with salt and pepper. Ladle into bowls and garnish with fresh parsley.
Recipe Notes
- Leftover rice: Add 2 cups cooked rice at the end instead.
- Rotisserie shortcut: Use shredded rotisserie chicken.
- Lemon twist: Add juice of one lemon before serving.
- Storage: Store rice separately. It absorbs liquid as it sits.
