If you crave comfort in a bowl, this Chicken and Rice Soup is exactly what you need. Packed with tender chicken, fluffy rice, and a medley of fresh veggies all swimming in a fragrant lemony broth, it’s soothing, hearty, and ready to brighten even the dreariest day. This is one of those recipes you’ll make on repeat all season long!
Why You’ll Love This Recipe
- Cozy and Satisfying: Every spoonful tastes like a big, warm hug thanks to fragrant broth, fluffy rice, and juicy chicken.
- Simple, Wholesome Ingredients: You probably already have everything you need—no fancy ingredients, just the classics done right.
- Bright and Fresh: A vibrant splash of lemon and handfuls of fresh dill and spinach truly wake up this soup and set it apart.
- Perfect for Meal Prep: Leftovers taste even better, making this Chicken and Rice Soup ideal for healthy weekday lunches!
Ingredients You’ll Need
You’ll be amazed by how a handful of simple kitchen staples come together to make this Chicken and Rice Soup so irresistibly good. Each ingredient plays a role—some add rich flavor, others bring freshness or color, and together, they create pure magic in your pot!
- Extra-virgin olive oil: Adds a rich base flavor and helps soften your onion and garlic beautifully.
- Yellow onion: Mellow and sweet, it’s the aromatic backbone of any comforting soup.
- Garlic cloves: Six whole cloves might sound bold, but they melt into the broth and deepen the savory aroma.
- Chicken stock and water: The dynamic duo for a deeply flavorful, yet light and sippable broth.
- Boneless, skinless chicken breast: Keeps things lean and shreds into the most tender bites after simmering.
- Long-grain white rice: Fluffy, classic, and perfect for soaking up all that tasty broth without turning mushy.
- Kosher salt: The foundation for seasoning every element just right—don’t skip or skimp!
- Carrots: Sliced into thick, satisfying rounds for sweetness and pretty pops of color.
- Celery ribs: Adds gentle crunch and essential herbal flavor to the mix.
- Freshly cracked black pepper: Adds just the right kick, both in the pot and on top when serving.
- Fresh dill: Brings brightness and a uniquely herby boost that makes this soup memorable.
- Baby spinach: Wilts down quickly at the end, giving extra nutrients and a lush green touch.
- Lemon juice: The squeeze of fresh lemons is your secret weapon—lifting all flavors and giving this soup its signature zing!
Variations
One of the best things about classic Chicken and Rice Soup is how effortlessly adaptable it is. You can make this your own—tweak it to match what’s in your fridge, your dietary needs, or just whatever flavors you’re craving today!
- Go Whole Grain: Use brown rice or wild rice for a heartier, earthier texture—just extend simmering time accordingly.
- Add More Veggies: Stir in chopped zucchini, peas, or bell peppers for even more color, nutrients, and flavor.
- Make It Creamy: For a luxurious twist, whisk in a splash of cream or coconut milk right before serving.
- Low-Carb Option: Swap the rice for small florets of cauliflower for a lighter, veggie-packed bowl.
How to Make Chicken and Rice Soup
Step 1: Sauté the Aromatics
Begin by heating the olive oil in your favorite big soup pot over medium heat. Add the chopped onion and cook, stirring often, until it becomes soft and translucent—about five minutes. Next, toss in the minced garlic and let it sizzle for just a minute to unlock its delicious fragrance without letting it brown.
Step 2: Simmer Chicken and Rice
Pour in the chicken stock and water, making sure to scrape up any tasty bits sticking to the bottom. Slide in the chicken breasts, along with the rice and kosher salt. Turn up the heat to get a gentle boil going, then lower to a simmer. Keep an eye on it and stir often for about 20 minutes, until the rice is tender and the chicken is fully cooked through (an instant-read thermometer should read 165°F).
Step 3: Shred Chicken & Add Veggies
Fish out the cooked chicken breasts and transfer them to a plate. Use two forks to shred into bite-size pieces—this makes every spoonful the perfect bite. Return the chicken to the pot, and add the carrot rounds, celery, black pepper, and chopped dill. Increase the heat to bring everything to a boil, then lower to a gentle simmer for 15 minutes so the carrots and celery soften just right.
Step 4: Finish with Greens and Lemon
Give your masterpiece a final flourish—stir in the handfuls of baby spinach and squeeze in fresh lemon juice. Simmer for three more minutes until the spinach wilts into gorgeous, vibrant ribbons and the soup smells lemony-bright. That’s it, you’re ready to ladle up!
Step 5: Serve and Garnish
Ladle the Chicken and Rice Soup into big bowls and top with extra chopped dill and a fresh grind of black pepper for a finishing touch. The kitchen will smell so wonderful, don’t be surprised if everyone comes running!
Pro Tips for Making Chicken and Rice Soup
- Rice Timing: If you prefer your rice with a bit more bite, reduce the cook time after adding it or cook it separately and add just before serving.
- Shredding Shortcut: For super-fast chicken shredding, pop the cooked breasts in a stand mixer with the paddle attachment and let it do the work for you!
- Brighten to Taste: Add the lemon juice gradually, tasting as you go, to get the zinginess just where you want it.
- Customized Greens: If you don’t have baby spinach, try baby kale or chopped Swiss chard—they’ll work beautifully in your Chicken and Rice Soup, too!
How to Serve Chicken and Rice Soup
Garnishes
Fresh chopped dill is a must here—it lifts the flavors and looks so pretty against the greens and golden broth. I also love another crack of black pepper and a few lemon wedges on the side, so everyone can adjust their bowl to taste. If you like, a sprinkle of grated Parmesan or a swirl of olive oil can add a cozy richness as well.
Side Dishes
Nothing beats a slice of warm, crusty bread for dipping and soaking up every last drop. I often serve this Chicken and Rice Soup alongside a crisp side salad with a tangy vinaigrette or some roasted veggies for a wholesome dinner feast.
Creative Ways to Present
If you’re serving guests, try ladling the soup into vintage mugs or wide, shallow bowls for a rustic feel. For a fun family twist, set out little bowls of toppings—extra fresh herbs, grated cheese, crispy fried onions—so everyone can customize their own bowl of Chicken and Rice Soup just how they like it.
Make Ahead and Storage
Storing Leftovers
Cool your Chicken and Rice Soup to room temperature before transferring it to airtight containers. Stored in the refrigerator, it will keep beautifully for up to four days. The flavors develop even more as it sits, so leftovers might just taste even better!
Freezing
This soup freezes quite well! For best texture, I recommend freezing the soup before adding the spinach and lemon juice. Thaw overnight in the fridge, then reheat and stir in fresh greens and lemon just before serving for the brightest flavor.
Reheating
To reheat, simply warm the soup gently over medium heat on the stove. If the rice has absorbed lots of liquid, add a splash of water or stock to loosen things up. Stir gently and taste for seasoning before serving again.
FAQs
-
Can I use leftover rotisserie chicken for Chicken and Rice Soup?
Yes! Just skip simmering raw chicken, and instead add shredded cooked chicken during the last 10 minutes so it warms through without drying out. It’s a fantastic shortcut for busy nights.
-
What’s the best rice for Chicken and Rice Soup?
Long-grain white rice is traditional because it stays fluffy and light, but feel free to try jasmine, basmati, or even brown rice (just cook a little longer). Avoid quick or instant rice—they’ll get mushy fast.
-
Will the rice soak up all the broth if I store it?
Rice continues to absorb liquid as the soup sits, so you may notice a thicker texture the next day. Just stir in extra stock or water when reheating to loosen it up and restore that irresistible brothiness.
-
How do I make this Chicken and Rice Soup gluten-free?
This recipe is naturally gluten-free as long as your chicken stock is certified gluten-free—always double check if you’re serving someone with a sensitivity!
Final Thoughts
If you’re looking for a nourishing dinner that feels like home, this Chicken and Rice Soup belongs at the top of your list. It’s easy enough for weeknights, comforting enough for a cozy weekend, and flexible enough to suit every taste. Give it a try—you’ll want a second bowl every time!
Print
Chicken and Rice Soup Recipe
- Prep Time: 15 min
- Cook Time: 45 min
- Total Time: 1 hour
- Yield: 6
- Category: Stovetop
- Method: Stovetop
Description
A comforting and nutritious Chicken and Rice Soup recipe that is perfect for chilly days. This hearty soup is packed with tender chicken, aromatic vegetables, and fluffy rice in a flavorful broth.
Ingredients
For the Chicken and Rice Soup:
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, chopped
- 6 garlic cloves, minced
- 6 cups chicken stock
- 4 cups water
- 1 1/2 pounds boneless, skinless chicken breast
- 1 cup long-grain white rice
- 1 1/2 teaspoons kosher salt
- 3 large carrots, peeled and cut into 1/3-inch-thick rounds
- 4 celery ribs, cut into 1/2-inch-thick pieces
- 1/2 teaspoon freshly cracked black pepper, plus more for serving
- 2 tablespoons roughly chopped fresh dill, plus more for serving
- 4 cups loosely packed baby spinach
- 1/4 cup fresh lemon juice, (from 2 lemons)
Instructions
- Heat the olive oil: Heat the olive oil in a large stockpot over medium heat. Once the oil is glistening, add the onion, and cook until translucent, stirring often. Stir in the garlic and cook until fragrant.
- Add the stock, water, chicken, rice, and salt: Increase heat to high, bring to a boil, then reduce heat to simmer until rice is tender and chicken reaches 165°F, about 20 minutes.
- Shred chicken and add vegetables: Remove chicken, shred, return to pot with carrots, celery, pepper, and dill. Simmer until vegetables are tender.
- Stir in spinach and lemon juice: Add spinach and lemon juice, simmer until spinach wilts.
- Serve: Ladle soup into bowls, garnish with dill and pepper.
