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Classic Homemade Chicken and Rice Soup

Close-up of a white bowl filled with steaming chicken and rice soup, featuring shredded chicken, diced carrots, and fresh parsley.
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Make a comforting, savory chicken and rice soup using simple ingredients. This recipe yields a flavorful broth perfect for a quick weeknight dinner or family meal.

Ingredients

Scale
  • 6 cups homemade chicken broth
  • 2 cups cooked, shredded chicken (leftover chicken works well)
  • 1 cup white rice, uncooked
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 medium yellow onion, chopped
  • 1 tablespoon olive oil
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and black pepper to taste
  • 1/4 cup fresh parsley, chopped (for garnish)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the chopped onion, diced carrots, and celery to the pot. Cook until the vegetables soften, about 5 to 7 minutes.
  3. Pour in the chicken broth. Add the dried thyme and the bay leaf. Bring the mixture to a boil.
  4. Stir in the uncooked white rice. Reduce the heat to low, cover the pot, and simmer for 15 minutes, or until the rice is tender.
  5. Stir in the shredded cooked chicken. Continue to simmer, uncovered, for another 5 minutes to heat the chicken through.
  6. Remove and discard the bay leaf. Season the soup generously with salt and black pepper to your taste.
  7. Ladle the soup into bowls and garnish each serving with fresh chopped parsley.

Notes

  • For a richer flavor, use homemade soup broth instead of store-bought.
  • If you prefer a thicker soup, add 1/2 cup of quick-cooking rice instead of long-grain white rice.
  • You can substitute dried herbs with 1 tablespoon of fresh herbs added near the end of cooking.

Nutrition

Find it online: https://cookingzenith.com/chicken-and-rice-soup-recipe/