Homestyle Chicken and Rice Soup
This homestyle chicken and rice soup is simple, soothing, and full of the flavors so many of us grew up with. Tender shredded chicken, soft rice, carrots, and celery simmer in a clear, savory broth that tastes like home.
My mom used to make this and it was delicious. I was thankful to have found it again — and the name certainly rang true when I made it last night.
It comes together in one pot in about 40 minutes and is just as good when someone needs comfort as it is for an easy weeknight dinner. Serve it with extra parsley and a piece of warm bread.
Why This Recipe Works
The flavor starts with a classic base of onion, carrot, and celery. Cooking the rice directly in the broth lets it absorb all that homemade taste instead of tasting like plain rice added at the end.
Using cooked shredded chicken keeps the soup quick and the meat tender. Fresh parsley at the finish brightens the bowl. The result is simple, comforting, and exactly what a good chicken soup should be.
Homestyle Chicken and Rice Soup
Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes | Servings: 6
Ingredients
- 2 tablespoons olive oil or unsalted butter
- 1 medium yellow onion, diced
- 3 medium carrots, sliced
- 3 celery stalks, diced
- 3 garlic cloves, minced
- 8 cups low-sodium chicken broth
- ¾ cup long-grain white rice, uncooked
- 3 cups cooked shredded chicken
- 1 teaspoon dried thyme
- 1 bay leaf
- ½ teaspoon freshly ground black pepper
- Kosher salt to taste
- Fresh parsley, chopped, for serving
Instructions
- Heat the olive oil or butter in a large pot over medium heat. Add the onion, carrots, and celery. Cook for 6–7 minutes, until the vegetables begin to soften.
- Stir in the garlic and cook for 30 seconds until fragrant.
- Pour in the chicken broth. Add the thyme, bay leaf, and black pepper. Bring to a gentle boil.
- Stir in the rice, reduce the heat to a simmer, and cook for 15–18 minutes, until the rice is tender.
- Add the shredded chicken and simmer for 3–4 minutes, until heated through.
- Remove the bay leaf. Taste and season with salt.
- Ladle into bowls and finish with plenty of fresh parsley. Serve hot.
Notes
- Rotisserie chicken is an easy shortcut and works perfectly here.
- The rice will continue to absorb broth as the soup sits. Add extra broth when reheating.
- For a richer broth, simmer a Parmesan rind with the soup and remove it before serving.
- Leftovers keep in the refrigerator for up to 4 days. For the best texture, cook the rice separately if you plan to freeze the soup.
Make It Your Own
Add a squeeze of lemon just before serving to brighten the broth. A handful of spinach or peas can go in during the last few minutes. Brown rice or wild rice also works — just increase the simmer time until tender.
Frequently Asked Questions
Can I use raw chicken?
Yes. Add 1 to 1¼ pounds of boneless chicken to the broth and simmer until cooked through. Remove, shred, and return it to the pot before or after the rice.
How do I keep the rice from getting mushy?
Cook the rice just until tender and serve soon after. If you expect leftovers, cook the rice separately and add it to each bowl.
Can I freeze this soup?
Freeze the soup without the rice for the best texture. Add freshly cooked rice when reheating.
This homestyle chicken and rice soup is the kind of recipe that feels familiar the first time you taste it. It is simple, comforting, and exactly what you want when you need a bowl that tastes like home.
