Classic Chicken and Rice Soup
Hearty chicken and rice soup with aromatics, peas, and herbs — a classic comfort dish that’s easy to adapt.
This classic chicken and rice soup is the kind of comforting, home-cooked meal that never goes out of style. It’s warm, nourishing, and adaptable — perfect for cold weather, sick days, or anytime you want a satisfying bowl of soup with simple ingredients.
Use poached chicken for maximum flavor, or take a shortcut with rotisserie chicken. Add your favorite vegetables, switch up the seasonings, or stir in cream for a richer twist. It’s also freezer-friendly, making it an excellent choice for make-ahead meals.
Why You’ll Love It
Comforting and classic. This is the chicken soup you crave when you want something warm, filling, and familiar.
Easy to adapt. Use rotisserie chicken, change the herbs, or stir in cream for a variation.
Freezer-friendly. Make a batch ahead and freeze it for a cozy meal anytime.
One pot meal. Everything cooks in one pot — simple, hearty, and easy to clean up.
How to Make This Chicken Soup
- Poach the chicken in seasoned broth until just cooked through, then remove and set aside to cool.
- Sauté onions and celery in butter until tender, then stir in garlic and cook briefly.
- Add broth and carrots to the pot and bring to a simmer.
- Stir in the rice and simmer until tender.
- Dice the cooked chicken and add it back to the pot with the peas. Simmer until heated through.
- Stir in chopped parsley, adjust seasoning, and garnish with fresh herbs before serving.
⏲️ Make-Ahead Tip
Make the soup up to 2 days in advance and refrigerate. Reheat gently and stir in extra broth if needed before serving. For best texture, add the rice just before serving if making ahead.
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 and Reheat
Store: Refrigerate leftovers within 2 hours in an airtight container and enjoy within 4 days.
Freeze: Freeze the soup in containers or zip-top bags for up to 3 months. For best texture, undercook the rice slightly if freezing.
Reheat: Reheat gently on the stovetop, adding a splash of broth or water to loosen as needed.
Classic Chicken and Rice Soup
Classic chicken and rice soup with tender chicken, vegetables, and herbs — a cozy, flexible favorite for any night.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 to 8 servings 1x
- Category: Soup Recipes
- Method: Stovetop
- Cuisine: American
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
Nutrition
- Serving Size:
- Calories: 260
- Sugar: 4.8 g
- Sodium: 1400.1 mg
- Fat: 6.8 g
- Carbohydrates: 26.4 g
- Fiber: 3.1 g
- Protein: 22.4 g
