A bowl of classic chicken and rice soup is a satisfying and comforting dish that’s easy and versatile. This delicious soup makes a delicious meal served with crusty bread or crackers or as a lunch dish with sandwiches. Chicken and rice soup also freezes well, so you can have a tasty meal whenever you need something quick on a busy day.
Tips
- Avoid overcooking the chicken because chicken breasts can be dry and tough when overcooked.
- In a hurry? Use 2 to 3 cups of chopped rotisserie chicken and skip poaching. Add the herbs and seasonings to the onion and celery, and use a rich chicken broth. Adding a little chicken broth concentrate or bouillon can give the broth a deeper flavor.
- Keep track of the times—the rice should fluffy and tender, not mushy.
- Taste the soup before serving. Depending on your broth, you may need extra salt. If too thick, add extra broth.
- Long-grain rice varieties, such as jasmine or basmati, maintain their shape and have better texture than shorter grains, though medium-grain rice should still hold its shape.
- You can add pre-cooked rice or leftover cooked rice, but add towards the end of the cooking time.
Recipe Variations
- Creamy: Add 1 cup of heavy cream to the soup when you add the chicken and peas.
- Curry Flavor: Reduce the chicken broth to 5 cups and add 1 1/2 teaspoons of curry powder and 1 can of full-fat coconut milk when you add the chicken and peas.
- Chicken: Use chicken thighs or a combination of chicken breasts and thighs.
- Turkey or Rotisserie Chicken: Skip the poaching step and sauté the seasonings along with the aromatics. Replace the chicken with about 2 to 2 1/2 cups of leftover diced cooked turkey or diced rotisserie chicken. Sauté the seasonings along with the aromatics.
- Seasonings: Herbes de Provence complements the flavor of the chicken nicely, but feel free to use Italian seasoning or a combination of rosemary, thyme, and sage.
- Vegetables: Add more vegetables, such as parsnip, rutabaga, turnip, or potatoes. Or replace the peas with mixed vegetables or corn.
- Mushrooms: Sauté 4 ounces of sliced mushrooms with the onions and celery.
What to Serve With Chicken and Rice Soup
Breads:
Focaccia: This crusty olive-studded focaccia would be fantastic, or try our fluffy no-knead focaccia.
Cracked Wheat Bread: This hearty, rustic cracked wheat bread pairs well with chicken and rice soup.
Biscuits: These flaky Southern-style biscuits are excellent with soup, or try these colorful parsley biscuits. Don’t forget to butter them!
Pumpernickel: The rich flavors of pumpernickel contrast nicely with a light chicken and rice soup.
Naan: This versatile naan flatbread is good with just about any soup or main dish, and it’s easy to prepare and cook in a skillet.
PrintClassic Chicken and Rice Soup
Chicken and rice soup is the ultimate comfort food! It’s perfect for a cozy home-cooked meal.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 to 8 servings 1x
- Category: Soup Recipes
Ingredients
For the Chicken
- 1 pound boneless chicken breasts or a combination of chicken breasts and thighs
- 7 cups chicken broth
- 1 large bay leaf
- 1 teaspoon herbes de Provence
- 1/4 teaspoon freshly ground black pepper
- Kosher salt, to taste
For the Soup
- 2 tablespoons unsalted butter
- 1 medium yellow onion, chopped
- 3 ribs celery, diced
- 1 1/2 teaspoons minced garlic
- 2 to 3 medium carrots, scrubbed and thinly sliced
- 2/3 cup long-grain white rice
- 1 cup frozen peas, thawed
- 2 tablespoons fresh chopped parsley
- Kosher salt and freshly ground black pepper, to taste
- Fresh thyme leaves or parsley for garnish, optional
Instructions
- Poach the Chicken: Put the chicken in a Dutch oven and cover it with the chicken broth. Add the bay leaf, herbes de Provence, and pepper. Add a dash of kosher salt or as needed to taste. Bring to a boil over high heat; reduce the heat to low, cover the pot, and simmer for 10 minutes or until it registers 165 F in the center of the thickest piece. Remove the chicken to a plate to cool, and transfer the broth to a bowl and set aside.
- Sauté the Aromatics: Melt the butter in the same Dutch oven over medium-low heat. Add the onions and celery and cook, stirring, for 8 to 10 minutes or until the onion is translucent. Add the garlic and sauté for 1 minute longer.
- Simmer: Add the chicken broth and carrots to the Dutch oven and bring to a boil over high heat. Reduce the heat to medium-low and cook for 5 minutes. Add the rice, cover the pan, and cook for 12 minutes.
- Finish the Soup: Dice the chicken and add it to the soup with the peas; simmer for 3 to 4 minutes longer or until the rice is tender and the soup is hot. Stir the parsley into the soup and taste for seasonings, adding salt and pepper if needed.
- Serve: Garnish with thyme leaves and parsley if desired, and serve. Enjoy!
bowl of chicken and rice soup
