Whether I’m feeling under the weather or just need something quick and easy for dinner that will please my family, this one-pot Chicken and Rice Soup recipe is my go-to comfort food and the perfect meal on a chilly day. I love that it comes together with simple ingredients and minimal cleanup while still tasting like a warm hug in a bowl.

Chicken and Rice Soup Recipe

We enjoy soup all year round at my house, but I know there is such a thing as soup season, and we’re in the thick of it right now. So, I’m sharing another one of my all-time favorite soup recipes today. I make this chicken and rice soup on repeat because it’s cozy, comforting, and always a hit with my family.

This soup is what I consider the best combination of my chicken noodle soup (with rice instead of pasta) and my Greek avgolemono soup (with the bright, wonderful addition of lemon). It is healthy, filling, easy, and delicious—hitting all the notes.

Helpful Tips

• Use leftover chicken. This is a great recipe to use up any leftover roast chicken or baked chicken breast, but you can also buy some rotisserie chicken to cut back on a step.
• No need to cook the rice. This recipe does work by adding cooked rice at the end, but we prefer raw rice because it soaks up the flavor of the broth and makes it extra delicious. Plus, one less pot to use.
• Long grain rice is the best. I prefer long grain, medium, short grain, or jasmine rice—basically, any white rice is ideal. I typically use long grain white rice because I always have a tub of it on hand.

How to Make Chicken and Rice Soup Step by Step

Gather your ingredients.

Sauté the vegetables: Warm 2 tbsp olive oil over medium heat in a Dutch oven. Sauté 1 diced sweet onion and 2 peeled and sliced thin carrots for about 4 minutes, until softened. Add 2 cloves minced garlic and cook for 30 seconds until fragrant.

Add seasoning: Season with 1 tsp kosher salt, ¼ tsp black pepper, ½ tsp dried thyme, and ⅛ tsp cracked red pepper flakes.

Add the broth: Pour in one 48 oz. carton low-sodium chicken broth and bring it to a boil.

Add ½ cup uncooked long grain white rice, reduce the heat to a gentle simmer, and let it cook, stirring occasionally, for about 20-22 minutes or until the rice has plumped up and is tender. Not to worry if it looks like a small amount of rice, as it absorbs the liquid it will expand.

Add the finishing touches and adjust: Stir in 3 tbsp freshly squeezed lemon juice and 2-3 tbsp fresh chopped parsley, and then stir in 1½ cups chopped cooked chicken.

Taste the soup and add more salt and pepper if desired. The rice will continue to plump up as the soup sits and cools.

Serve: Serve in bowls with some crusty bread and enjoy!

Serving Suggestions

I love serving this soup with a loaf of crusty no knead Dutch oven bread or easy focaccia bread to soak up all the broth in my bowl. A side of crunchy broccoli salad makes for the perfectly balanced meal.

Proper Storage

You can store this soup in airtight containers in the fridge for up to 3 days. Even though it’s sort of a drag, I do recommend separating the rice from the broth if storing leftovers. Otherwise the rice continues to absorb the liquid and you’ll end up with something that resembles oatmeal the next day. Use a slotted spoon to separate the rice from the broth, chicken, and vegetables. Then refrigerate or freeze them separately.

Store in freezer-safe containers for up to 1 month. Thaw in the fridge overnight. Reheat the soup first, then add in the rice and vegetables.

More Comfort Food Recipes To Devour

• Easy Chicken Tetrazzini: I love this chicken tetrazzini because it’s creamy, cheesy, and comforting, making it an easy, family-friendly dinner that’s also great for make-ahead or freezing.
• One Pot Beef Stroganoff Soup: This soup turns a classic comfort dish into a hearty, light, one-pot meal that’s perfect for easy weeknight dinners.
• Beef and Noodles: With egg noodles, mushrooms, and sirloin in a rich gravy sauce, this recipe is a tried and true comforting classic!