Easy Chicken and Rice Soup

This chicken and rice soup is the ultimate cozy meal! You can make a big pot of it in just 35 minutes, and it’s perfect for warming up the whole family on a chilly day.

This chicken and rice soup isn’t fancy, and that’s exactly why it’s so great. It’s warm, comforting, and uses simple ingredients you probably have in your pantry. That means you can throw it together quickly whether you need a nourishing meal for a busy night or want to cozy up with something healing on a cold day.

In just about 35 minutes, you’ll end up with a big pot of soup that’s both healthy and filling. We’re using boneless, skinless chicken thighs, long-grain white rice (jasmine rice is my favorite), a few flavorful aromatics, Italian seasoning, and plenty of chicken broth for that rich, golden base you’re craving.

Keep reading for a clear ingredient list and step-by-step instructions with photos, plus handy notes on timing and leftover tips since rice tends to soak up broth. You’ll also find a few simple ways to tweak this soup to suit your family’s taste buds. When you’re ready, scroll down to the recipe card — it’s easy to follow and comes together fast.

Comforting, Simple, and Fast

This chicken and rice soup is a total go-to in our house, especially when someone’s under the weather. It’s healthy, filling, and comforting all at once. It has that homemade feel that makes you feel better just from smelling it on the stove. If you want another cozy bowl for sick days, our Homemade Chicken Noodle Soup is a classic.

The secret here is simplicity. There are no complicated ingredients or steps. Just a handful of staples and one pot. You don’t need to fuss or spend hours to get that satisfying, homemade comfort food feeling. This soup hits all the right notes for busy families who want real food without the hassle. For an equally easy, one-pot alternative, try this Easy Broccoli Cheddar Soup.

Simple Pantry Ingredients

• 1 tablespoon olive oil
• 1 medium onion chopped small
• 3 sticks celery chopped small
• 3 medium carrots peeled & sliced thin
• 3 cloves garlic minced
• 6 uncooked chicken thighs (boneless, skinless)
• 8 cups chicken broth (two 32 oz. cartons)
• 1/2 teaspoon Italian seasoning
• 1 cup long grain white rice e.g. jasmine
• Salt & pepper to taste
• 1-2 tablespoons fresh parsley chopped (optional)

How to Make the Soup

1. Chop the onion, celery, and carrots into small pieces.
2. Heat olive oil in a soup pot over medium-high heat.
3. Add the chopped onion and celery and cook, stirring often, about 5 minutes until softened.
4. Stir in minced garlic and cook 30 seconds until fragrant.
5. Add chicken thighs, sliced carrots, chicken broth, Italian seasoning, and rice to the pot.
6. Increase heat to high and bring the pot to a boil.
7. Reduce heat to a gentle simmer and stir occasionally to prevent the rice from sticking.

8. Simmer 15–20 minutes until the chicken is cooked through, the carrots are tender, and the rice is fluffy.

   

9. Remove the chicken, shred or chop it, and return it to the pot.
10. Season with salt and pepper to taste and stir in chopped parsley if using.

Smart Shortcuts and Tips

• Chicken thighs give you juicy, tender results and are forgiving on cook time—you can even check with an instant-read thermometer to be sure. I go boneless and skinless for ease, but bone-in thighs work fine; just pull the bones before serving. Chicken breasts work, too, if you prefer, though they cook a bit faster.
• Leftover or rotisserie chicken can speed things up; you can also meal-prep a batch with Sheet Pan Chicken and Veggies and stash it for quick soups. If you use cooked chicken, add it near the end so it warms without overcooking.

If you’re prepping this soup ahead or want leftovers, consider cooking the soup without rice. Add rice to each bowl when serving to keep textures fresh. You’ll miss some of the thickening and flavor the rice adds when cooked in broth, but it’s a great workaround.

• This soup stands on its own as a meal, but a warm slice of crusty bread is such a handy side. Homemade garlic bread or sourdough baguette pairs beautifully, or add a quick veg like Sautéed Zucchini.
• For a simple meal upgrade, serve with a crisp mixed green salad drizzled with creamy balsamic dressing made from scratch.

Mix-Ins and Substitutions

• Brown rice can work if you’re willing to cook longer and add extra liquid. I recommend cooking brown rice separately and stirring it in before serving to avoid mushiness.
• A splash of fresh lemon juice added at the end brightens the soup and adds a lovely zing.
• If you have fresh herbs like thyme, rosemary, or basil on hand, toss them in to give the soup your own garden-fresh twist—similar to the simple herb profile in our Chicken Noodle Soup.

Storing and Reheating Leftovers

• Store leftovers in an airtight container in the fridge for a few days. Remember, the rice will continue soaking up broth, so add some extra chicken broth when reheating to loosen it back up.
• Warm leftovers gently in a small pot over low heat, stirring occasionally until hot.
• Freezing soup with rice is a bit tricky since rice textures don’t freeze well. You can freeze the broth and chicken separately (up to 3 months), then add fresh rice when reheating. If you want a make-ahead soup that freezes and reheats especially well, try our Roasted Butternut Squash Soup.

If you try this simple and delicious chicken and rice soup, please take a moment to leave a star rating and share your thoughts below!

Answers to Common Questions

Can I use chicken breasts instead of thighs? Yes! Chicken breasts are fine but tend to dry out quicker. Use an instant-read thermometer and pull them once they reach 165°F (74°C). Shredding breasts after cooking helps keep every bite moist.

Can I use rotisserie or leftover cooked chicken? Definitely. Add cooked chicken near the end of cooking to just warm it through. Or cook the soup without rice and add pre-cooked rice to individual bowls to prevent overcooking.

Can I substitute brown rice or other grains? Brown rice is doable but takes longer and needs extra liquid. I suggest cooking it separately first. Orzo, pastina, or cooked barley can swap in—just watch cooking times and broth amounts. For a pasta-based chicken soup, try our Homemade Crockpot Chicken Noodle Soup.

How do I prevent the rice from getting mushy? Stick to long-grain white rice and keep simmer time in check. Stir occasionally so rice doesn’t settle and stick to the pot’s bottom. For leftovers, cooking the soup minus rice then adding rice when serving is your best bet.

Can I freeze this soup? It’s best to skip the rice if freezing. Rice can change texture and get mushy. Freeze the broth and chicken for up to 3 months, then add freshly cooked rice when you’re ready to eat.

How should I store and reheat leftovers? Keep leftovers in a sealed container in the fridge for a few days. When reheating, add a splash of chicken broth or water to loosen the soup since rice thickens it up over time. Microwaving single portions is fine; just stir halfway through.

What if the soup is too salty or too thin? If too salty, try diluting with low-sodium broth or water. If it’s too runny, simmer uncovered to reduce liquid, or mash a spoonful of cooked rice into the broth to thicken.

Can I make this dairy-free or gluten-free? Yes! This recipe is naturally dairy-free. Just make sure your chicken broth and seasoning blends are gluten-free if that matters for you.

Any quick variations or flavor boosts? Add a squeeze of fresh lemon juice right before serving for a bright lift. Toss in chopped herbs like parsley or thyme for freshness. You can also stir in handfuls of spinach or frozen peas during the last few minutes to sneak in extra veggies.