Chicken and Rice Soup is a hearty broth-based soup made with fresh vegetables, long-grain white rice, and shredded rotisserie chicken. Try my Chicken Noodle Soup for another homemade soup favorite.

Pan full of Chicken and Rice Soup with Scoop from Overhead.

Chicken and Rice Soup

There is something so comforting about a bowl of homemade soup. This soup is definitely filling enough to serve as a main course with all the veggies and chicken. Add a basket of dinner rolls or breadsticks to the table to round out the meal. If you love this soup, be sure to also try my Turkey and Rice Soup.

Raw Ingredients for Chicken and Rice Soup on Cutting Board.

Soup Ingredients

Vegetables: I used yellow onion, carrots, and celery in the soup.

Red Pepper Flakes: If you don’t want to add crushed red pepper flakes, you can certainly leave them out.

Chicken Broth: You could use chicken broth or chicken stock in this recipe.

Rice: Cooking time and liquid amount were based on using long-grain white rice. If you prefer brown rice, both the cooking time and the liquid amount may need to be adjusted.

Chicken: Shredded rotisserie chicken is easy to use in a recipe like this. You can buy one at the store, sometimes even shredded, or you can make your own rotisserie chicken.

Bowl of Chicken and Rice Soup on Cutting Board from Overhead.

Can I Freeze this Soup?

Yes! You can freeze this soup for up to three months. Let the soup cool completely before storing it in freezer-safe bags or containers that have been labeled and dated. I would suggest freezing the soup without the rice and adding cooked rice when ready to serve the soup. This will prevent the rice from absorbing all the liquid and getting soggy.

Bowl of Chicken and Rice Soup with Spoon and Napkin.

More Soups

4.91 from 10 votes

Chicken and Rice Soup

Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Chicken and Rice Soup is a hearty and delicious broth-based soup made with fresh vegetables, long-grain white rice, and shredded rotisserie chicken.

Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 medium yellow onion, diced (approximately 1 cup, 160g)
  • 2 large carrots, diced into ¼-inch pieces(approximately 1 cup, 128g)
  • 2 ribs celery, diced into ¼-inch pieces(approximately 1 cup)
  • 2 teaspoons garlic, minced
  • 1 teaspoon dried basil
  • ½ teaspoon dried oregano
  • 1 teaspoon kosher salt
  • ¼ teaspoon pepper
  • teaspoon red pepper flakes, optional
  • 6 cups (1,440g) chicken broth
  • 1 cup (185g) long-grain white rice, uncooked
  • 2 cups (280g) rotisserie chicken, shredded and cubed
  • fresh parsley, for garnish

Instructions

  • In a large pot over medium heat, add olive oil and butter.
  • Once butter is melted, add onion, carrots, and celery. Cook until softened, stirring occasionally (about 8-10 minutes). Add garlic and cook 1 more minute (or until fragrant).
  • Add basil, oregano, salt, pepper, and red pepper flakes (if using). Stir to combine.
  • Add chicken broth and bring mixture to a boil.
  • Reduce heat to medium-low and add rice. Stir to combine.
  • Simmer for 10-12 minutes, or until the rice is almost done, but still has some firmness to it. Then, add the diced chicken. Cook for 10-15 more minutes, or until the rice has cooked through and is tender.
  • Serve immediately, garnished with fresh parsley.

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Reader Comments

  1. I always make soup and rice separately. I let both cool then add rice to base. The rice stays firm and the soup is perfect for days.

  2. 5 stars
    This was really good! I just made it tonight and everyone loved it. I did have to add a couple more cups of broth at the end due to the rice soaking most of it up. Will definitely make again!

  3. I have made my chicken soup this way for many years, just like my mama. The only difference is that I now use barley instead of rice and use only thyme instead of garlic, basil and oregano. Simple and delicious! My neighbors always looked forward to me bringing this soup when they were ill.

  4. 4 stars
    We really enjoyed this recipe…. the only question I have is why did my rice take over the soup.. it became a rice dish with great flavor…. just wondering if others had the same experience…. fantastic flavor…. will make it again with a lot less rice

  5. 5 stars
    Made this for dinner on Monday night (Halloween) and loved it. Packaged up the leftovers for quick lunches throughout the week. Will definitely make again. Thanks.

  6. 5 stars
    The soup was fantastic even my daughter who does not really eat much soup had two bowls. It was perfect for a dreary drizzle kind of Autumn day.Made homemade French garlic bread to go with it.
    Thank you for sharing.

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