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.
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.
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.
Storing & Reheating Chicken and Rice Soup
To store chicken and rice soup, first, let the soup cool to room temperature. Next, store it in an airtight container in the refrigerator. I like to portion the soup to have for quick grab-and-go lunches! It will last up to 3-4 days. Reheat the soup in the microwave or on the stovetop.
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.
More Soups
Chicken and Rice Soup
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 medium yellow onion, diced (approximately 1 cup)
- 2 large carrots, diced into ¼-inch pieces (approximately 1 cup)
- 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
- ⅛ teaspoon red pepper flakes, optional
- 6 cups (1,440 g) chicken broth
- 1 cup (185 g) long-grain white rice, uncooked
- 2 cups (280 g) rotisserie chicken, shredded and cubed
- fresh parsley, for garnish
Instructions
- To 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.
- 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. 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.
Video
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Soooooooo good!! Will make this often.
Is there a crock pot way to make make this? Thanks.
I made this soup and before I could ladle some into a bowl, all the broth had been soaked up! I ate it like that and it tastes very good, but it wasn’t soup!
Very tasty
Thank you. Is there an Instantpot version of this same soup?
I made this recipe in our multi-cooker this morning and it turned out lovely and saved cooking time. I sauteed the vegetables then added the seasonings and 2 quarts (8 cups) of broth, the one cup of uncooked rice, and the shredded rotisserie chicken. I used the pressure cook setting on high for 15 minutes and allowed the pressure to relieve naturally. My husband ate two bowls immediately and is looking forward to leftovers later. I was glad I added the extra liquid as the soup was still thick.
This looks just delicious! The only things I do different are minimal……I cook the rice separately, and don’t put the chicken into the boiling soup. When I serve, I put rice and chicken in the bowl, then the soup. Otherwise, the rice gets way over cooked by standing in the soup, and the chicken will dissolve into shreds. But that’s just my preference.☺️
I’ve made rice soup for years, very good on a cold night. I use Lipton chicken rice packets, adds more flavor.
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.
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!
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.
So kind of you to share, Marlene. 🙂
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
Mine did too! I ended up having to add another few cups of broth at the end.
The first time I made this the same thing happened. Next time I put very little rice in the pot with the soup (to use as a thickener) and keep the rice separate so it did not sank up all the rice. When serving just add how much rice you want.
Can it be canned for later in the season
Made this recipe the other day ,delicious!
very good i am making it again tonight thanks for a wonderful recipe
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.
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.
Very easy to make! Delicious!
Love this soup! Fast, easy and delicious.
Adding herbs de Provence while browning the onions & celery is another layering of flavor in any soup.
Me encantan tus recetas
Thank You