Classic Chicken and Rice Soup

A warm bowl of classic chicken and rice soup has a way of making any day feel a little calmer and more comforting. The broth is infused with gentle aromatics, the vegetables become tender without losing their shape, and the rice adds body and heartiness that makes the soup feel like a complete meal. Because the chicken is poached first, it stays moist and flavorful, absorbing the seasoned broth as the soup cooks.

This recipe is flexible enough to adapt to whatever you have on hand, yet it reliably delivers a balanced, homey flavor every time. Whether you’re stretching leftover chicken, using pantry staples, or planning a cozy dinner, this soup is friendly to substitutions and easy to scale. It also reheats beautifully, making it perfect for meal prep, casual gatherings, or simple weeknight dinners.

What You’ll Like About This Recipe

• Comfort in every bowl. Tender chicken, soft rice, and fragrant broth make this soup warming and satisfying without being heavy, offering a soothing balance of texture and flavor.
• Simple but layered flavor. Poaching the chicken directly in the broth seasons both the meat and the cooking liquid, creating a more flavorful base without extra steps.
• Easily customizable. You can swap herbs, vegetables, or rice types to suit your mood or pantry. The base is sturdy enough to accommodate many variations without losing its classic character.
• Great for leftovers. The soup holds well in the refrigerator and can be gently refreshed, making it convenient for lunches or make-ahead meals throughout the week.
• Family-friendly. Mild seasonings and soft textures make this soup approachable for a wide range of palates while still offering enough depth to satisfy adults.

Ingredient Notes

• Chicken – A mix of breasts and thighs adds both tenderness and flavor, but using all one type works well too. Poaching keeps the meat moist and infuses the broth with herbal notes.
• Chicken broth – Choose a good-quality broth for the best flavor, since it forms the backbone of the soup. Low-sodium broth allows better control over seasoning.
• Herbes de Provence – This blend adds a subtle floral-herbal aroma. Italian seasoning or thyme can be substituted if needed.
• Onion and celery – These classic aromatics create the flavor foundation of the soup, softening into the broth as it simmers.
• Carrots – Their sweetness balances the savory broth. Thin slices cook evenly and add color and texture.
• White rice – Long-grain rice holds its shape and gently thickens the broth. Jasmine or basmati work as well; avoid short-grain rice, as it becomes mushy.
• Peas – Add a pop of sweetness and color. Frozen peas perform well and require minimal cooking time.
• Fresh herbs – Parsley and thyme brighten the soup at the end, lifting the overall flavor and adding a fresh finish.

How to Make It

1. Poach the chicken gently so it cooks evenly and stays tender, removing it as soon as it reaches the proper temperature to prevent dryness.
2. Sauté the onion and celery slowly to build sweetness and depth; this step forms the backbone of the soup’s flavor.
3. Add the broth and carrots and let them simmer so the carrots soften and begin to infuse the broth before the rice goes in.
4. Stir in the rice and cook it with the lid on, allowing it to absorb flavor from the broth as it softens without becoming mushy.
5. Return the diced chicken to the pot along with the peas, warming everything through without overcooking the vegetables.
6. Finish with fresh parsley or thyme to brighten the soup and taste for seasoning to ensure the broth is well-balanced.

Pro Tips

• Poach the chicken at a gentle simmer instead of a rapid boil to keep it tender and prevent stringy texture.
• Dice the chicken into evenly sized pieces so it distributes well and reheats uniformly in the broth.
• Sauté the aromatics long enough to soften completely; undercooked onions won’t blend into the soup as smoothly.
• Rinse the rice if desired to remove excess starch and control thickness, especially if storing leftovers.
• Adjust liquid as needed—rice continues to absorb broth as it sits, so more broth can be added when reheating.

Recipe Variations

• Creamy. Stir in 1 cup of heavy cream with the chicken and peas for a richer soup.
• Curry-style. Add 1½ teaspoons curry powder and 1 can of coconut milk with the chicken and peas. Reduce broth to 5 cups.
• Use rotisserie chicken. Skip poaching and add 2 to 2½ cups chopped rotisserie chicken when directed.
• Change the chicken. Use all thighs, or a combination of breasts and thighs for more flavor.
• Swap the seasonings. Try Italian seasoning, thyme and rosemary, or herbes de Provence.
• More vegetables. Add diced potatoes, parsnips, rutabaga, or mushrooms with the aromatics.
• Use pre-cooked rice. Stir in cooked rice at the very end to avoid overcooking.

Serving Suggestions

• Serve with crusty bread, butter-swim biscuits, or your favorite crackers.
• Pair with sandwiches or a green salad for a heartier lunch.
• Add focaccia, cracked wheat bread, or naan for a homemade touch.

How to Store

• Refrigerate leftovers in airtight containers for several days. The rice will continue to absorb broth, so add a splash of extra broth when reheating to restore the soup’s original texture. Store chicken separately if you plan to keep the soup longer than a couple of days to maintain freshness.
• Freeze the soup without the rice for best results. Rice becomes mushy when frozen and thawed, so freeze the broth, chicken, and vegetables, then add freshly cooked rice when reheating.
• Reheat gently on the stovetop over low heat to preserve the chicken’s tenderness and prevent the rice from breaking down. Add additional broth as needed to maintain the desired consistency.