A warm bowl of classic chicken and rice soup can instantly lift the mood and restore comfort. The clear broth carries gentle aromatics, the vegetables soften while keeping some texture, and the rice adds substance so the soup works as a satisfying meal. Poaching the chicken in the broth keeps it moist and lets the meat and liquid flavor each other as the soup cooks.
This recipe is straightforward and adaptable, making it easy to use pantry staples, leftover chicken, or whatever vegetables you have on hand. It scales well, reheats evenly, and stores conveniently for lunches or weeknight dinners. Small swaps—different herbs, rice, or an extra vegetable—won’t break the recipe and can freshen the flavor.
What You’ll Like About This Recipe
- Comfort in every spoonful. Tender chicken, soft rice, and a fragrant broth give this soup a soothing, homey character without feeling heavy.
- Simple, layered flavor. Poaching the chicken in the broth seasons both the meat and the liquid for a richer base without extra steps.
- Flexible. Swap herbs, vegetables, or rice types to suit your pantry or preferences. The base handles variations well.
- Great leftovers. The soup keeps in the refrigerator and can be refreshed with a little extra broth when reheating.
- Approachable for everyone. Mild seasoning and soft textures make this a family-friendly dish that still satisfies adult palates.
Ingredient Notes
- Chicken – Boneless breasts or a mix of breasts and thighs work well. Poaching produces tender, juicy meat and flavors the broth.
- Chicken broth – Use a good-quality, low-sodium broth so you can control the seasoning.
- Poultry seasoning or herbes de Provence – These blends add a mild herbal complexity. Thyme or Italian seasoning are fine substitutes.
- Onion and celery – These soffritto-style aromatics form the savory backbone of the soup.
- Carrots – Thinly sliced carrots add sweetness, color, and a pleasant bite.
- Long-grain white rice – Jasmine or basmati work well because they hold their shape. Avoid short-grain rice, which can become mushy.
- Peas – Frozen peas add a bright pop of color and gentle sweetness with minimal extra cooking.
- Fresh herbs – Parsley and thyme at the end of cooking lift the flavors and add freshness.
How to Make It
- Poach the chicken gently in seasoned broth so it cooks evenly and stays tender; remove it once it reaches a safe internal temperature to avoid overcooking.
- Sauté onion and celery slowly in butter or oil until softened and slightly sweet; this builds depth in the soup.
- Add the reserved broth and carrots, bring to a simmer and let the carrots soften to infuse the liquid before adding rice.
- Stir in the rice and cook with the pot partially covered so it absorbs the broth and remains separate rather than mushy.
- Return the diced chicken and add peas, warming the soup through without overcooking the vegetables.
- Finish with chopped parsley or thyme and adjust salt and pepper to taste.
Pro Tips
- Keep the poach gentle. A brisk simmer is fine, but avoid a rolling boil so the chicken stays tender.
- Cut the chicken evenly. Small, uniform pieces distribute throughout the soup and reheat evenly.
- Cook aromatics slowly. Sauté onion and celery long enough for the onion to become translucent and mellow.
- Rinse rice if you like. Rinsing removes extra starch and can help maintain broth clarity and leftover texture.
- Adjust liquid when reheating. Rice keeps absorbing broth, so add a splash of stock or water when warming leftovers.
Recipe Variations
- Creamy. Stir in 1 cup heavy cream or a splash of milk near the end for a richer finish.
- Curry-style. Add 1½ teaspoons curry powder and replace some broth with coconut milk for a warm, spiced variation.
- Rotisserie shortcut. Use 2 to 2½ cups chopped rotisserie chicken instead of poaching for a faster version.
- All thighs. Use only dark meat for a more flavorful, slightly richer soup.
- More vegetables. Add diced potatoes, parsnips, mushrooms, or leeks with the aromatics for extra heartiness.
- Pre-cooked rice. Stir in pre-cooked rice at the end to avoid overcooking grains.
Serving Suggestions
- Serve with crusty bread, warm biscuits, or simple crackers for dipping.
- Pair with a green salad or a sandwich for a fuller meal.
- Garnish with extra parsley, a squeeze of lemon, or a drizzle of olive oil to brighten each bowl.
How to Store
- Refrigerate leftovers in airtight containers for up to several days. Because the rice continues to absorb liquid, add extra broth when reheating to restore consistency. Storing chicken separately extends freshness.
- Freeze the soup without rice for best results. Rice can become mushy after freezing and thawing; freeze the broth, chicken, and vegetables, then add freshly cooked rice when reheating.
- Reheat gently over low heat to protect the chicken’s texture and prevent the rice from breaking down. Add more liquid 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.
Servings 6 to 8 servings
Calories 250
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Ingredients
For the Chicken
- 1 pound boneless chicken breasts
- 7 cups low-sodium chicken broth
- 1 large bay leaf
- 1 tsp poultry seasoning or herbes de Provence
- Freshly ground black pepper, to taste
- Kosher salt, to taste
For the Soup
- 2 tbsp unsalted butter
- 1 medium yellow onion, chopped
- 3 ribs celery, diced
- 1 ½ tsp minced garlic
- 2 to 3 medium carrots, peeled and thinly sliced
- ⅔ cup long-grain white rice
- 1 cup frozen peas
- 2 tbsp fresh chopped parsley, plus more for garnish
Recommended Equipment
- 6-quart Dutch oven or a similar large pot
- Instant-read thermometer (helpful for checking chicken doneness)
Instructions
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Place the chicken in a large Dutch oven and pour in the chicken broth. Add the bay leaf, poultry seasoning, and a few grinds of black pepper plus a small pinch of kosher salt. Bring to a boil over high heat, then lower to a gentle simmer, cover, and cook for about 10 minutes or until the chicken reaches 165°F in the thickest part. Remove the chicken to a plate to cool and set the broth aside.
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Melt the butter in the same pot over medium-low heat. Add the chopped onion and diced celery and cook, stirring occasionally, for 8 to 10 minutes until the onion is translucent and the vegetables are soft. Add the minced garlic and sauté for 30 seconds until fragrant.
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Add the reserved chicken broth and the sliced carrots and bring to a boil. Reduce heat to medium-low and simmer for 5 minutes to soften the carrots. Stir in the rice, cover, and cook for 12 to 15 minutes until the rice is tender.
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Dice the cooled chicken and add it to the pot along with the frozen peas. Simmer 3 to 4 minutes until everything is heated through and the rice is tender. Stir in 2 tablespoons of chopped parsley, taste, and adjust salt and pepper as needed.
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Serve hot, garnished with additional parsley if desired.
Nutrition
Calories: 250 kcal
Carbohydrates: 25 g
Protein: 21 g
Fat: 7 g
Sodium: 1138 mg
Fiber: 3 g
Vitamin A: 3823 IU
Vitamin C: 14 mg
Disclaimer:
Nutritional information is an estimate based on ingredient data and may vary with brands, measurements, and serving sizes. Use it as a general guideline.
Tried this recipe? Let us know how it turned out!