This Chicken Rice Soup is the kind of recipe that wraps you in warmth from the very first spoonful. With a simple list of familiar ingredients and no complicated steps, it’s the ideal meal for quiet evenings, cozy lunches, or when comfort is the only thing that satisfies.
Ingredient Breakdown
The base of this soup relies on bone-in chicken breasts, which are key for creating a broth that’s naturally rich and full-bodied. The bones add depth, while the lean meat shreds easily into tender strands that distribute beautifully throughout the soup.
Aromatic vegetables play a quiet but vital role. Diced onions bring sweetness, carrots add an earthy touch, celery contributes freshness, and the garlic cloves—left whole—infuse the broth with subtle, mellow flavor as they simmer. These foundational flavors are what give the soup its comforting core.
The rice matters more than you might think. Long-grain varieties like basmati hold their shape well, maintaining a soft texture without breaking down into mush. Their light floral aroma pairs especially well with the lemon and herbs added at the end.
Speaking of lemon, that final squeeze brings life to the entire bowl. It gently cuts through the richness with a bright acidity that wakes up your taste buds. A handful of freshly chopped parsley just before serving adds color, freshness, and a whisper of herbal lift.
Step-by-Step Preparation Guide
Everything starts in one large pot. Combine the chicken, rice, vegetables, seasonings, and stock all at once. This method allows the ingredients to release their flavors slowly as they simmer together. There’s no sautéing or browning—just clean, steady cooking that lets each component shine.
As the broth begins to boil, it’s important to reduce the heat to a gentle simmer. This slow bubbling prevents the stock from becoming cloudy and allows the chicken to cook evenly. During this stage, skim off any foam that rises to the surface. It’s a small step, but it results in a clearer, more refined soup.
After about 25 minutes, the chicken will be tender and the rice and vegetables soft. At this point, remove the chicken and garlic with care. Shred the chicken with two forks—it should fall apart easily. The garlic, now soft and mellow, is mashed into a paste and stirred back into the soup for added depth and body.
To finish, stir in freshly squeezed lemon juice and taste the broth. You’re looking for that perfect intersection of savory and bright—enough salt to round out the flavors, and just enough lemon to give it lift. A sprinkle of parsley in each bowl brings everything together.
Recipe Tips & Frequently Asked Questions
Why simmering gently makes a better broth
A soft simmer keeps the stock clear and prevents overcooking the rice and chicken, allowing flavors to blend gradually without becoming harsh or muddled.
The benefit of leaving garlic whole during cooking
Whole garlic cloves infuse the soup with a mellow warmth rather than a sharp bite. When mashed and stirred back in, they thicken the broth ever so slightly and deepen the flavor.
How to avoid mushy rice in leftovers
Cook the rice just until tender. If storing for later, you can even cook it separately and add it when reheating to preserve its texture.
Using homemade stock vs. store-bought
Homemade stock offers unmatched flavor and body, but a good-quality low-sodium store-bought version works well and keeps prep simple.
Can I use chicken thighs instead of breasts?
Yes, chicken thighs add even more richness and stay tender during simmering. Just be sure to remove the skin and bones after cooking.
What type of rice works if I don’t have basmati?
Any long-grain white rice will do. Jasmine, Carolina, or even brown rice (with adjusted cooking time) can work depending on your preference.
Can this be made in a slow cooker or Instant Pot?
Absolutely. In a slow cooker, cook on low for 6–7 hours or high for 3–4. In an Instant Pot, pressure cook for 10 minutes with a natural release.
How long does it keep in the fridge or freezer?
This soup keeps in the refrigerator for up to a week or can be frozen for up to three months. Store in airtight containers for best results.
What to Serve With This Recipe
This soup pairs beautifully with slices of warm crusty bread or soft dinner rolls—ideal for soaking up the last spoonfuls of broth.
For a lighter option, serve alongside a green salad dressed with a lemony vinaigrette to echo the citrus notes in the soup.
To turn it into a more substantial meal, consider adding a side of roasted vegetables such as brussels sprouts or butternut squash. Their caramelized edges provide a nice contrast to the soup’s softness.
As for drinks, a glass of mild white wine like Pinot Grigio or a soothing cup of herbal tea—perhaps chamomile or mint—complement the meal gently.
Creative Variations
Adding herbs like dill or thyme during the last five minutes of cooking gives the soup a more aromatic profile. A sprig of rosemary also complements the lemon beautifully.
To introduce more greens, stir in a handful of baby spinach or chopped kale just before serving. The residual heat will wilt them gently without overpowering the soup.
If you’re looking to change up the grains, orzo or pearl barley make excellent stand-ins for rice and provide a slightly different mouthfeel.
Pressed for time? Rotisserie chicken works wonderfully. Simply add shredded meat to the broth once the rice and vegetables are tender and continue with the lemon and parsley.
This Chicken Rice Soup is more than just a meal—it’s a recipe that warms from the inside out. Whether served on a chilly night or as a restorative dish when you need comfort, it brings together simplicity, flavor, and nourishment in every bowl. Versatile, freezer-friendly, and endlessly adaptable, it’s a staple you’ll return to again and again.
Ingredients
1 cup long-grain white rice (such as basmati)
2 ribs celery, finely diced
2 medium carrots, peeled and chopped small
2 quarts low-sodium or unsalted chicken stock
2 bone-in chicken breasts, skin removed (1 to 1½ pounds)
1 onion, diced
2 garlic cloves, whole and peeled
1 teaspoon salt, plus more to taste
½ teaspoon freshly ground black pepper
Juice of ½ lemon (about 3 tablespoons)
Fresh parsley, chopped, for garnish
Instructions
In a large stockpot, combine the rice, celery, carrots, chicken breasts, onion, garlic, salt, and black pepper. Pour in the chicken stock, ensuring all ingredients are well-submerged, and bring to a rolling boil over high heat.
Once it reaches a boil, reduce the heat to maintain a gentle, steady simmer. As it cooks, use a spoon to skim away any foam that rises to the top—this keeps the broth clear and clean-tasting.
Let the soup simmer uncovered for approximately 25 minutes, or until the rice and vegetables are tender and the chicken is fully cooked through. Remove the pot from the heat.
Using tongs or a slotted spoon, carefully lift out the chicken and garlic. Place the chicken in a bowl and shred it into bite-sized pieces with two forks, discarding the bones.
Mash the garlic into a smooth paste on a cutting board using the back of a knife or a fork. Return both the shredded chicken and mashed garlic to the pot, stirring gently to incorporate.
Add the freshly squeezed lemon juice and stir. Taste and adjust the seasoning with additional salt or lemon juice as desired. The final flavor should be deeply savory with a subtle citrusy brightness.
Ladle the soup into bowls and top with a scattering of fresh parsley.
Store any leftovers in the refrigerator for up to a week, or freeze for up to three months for a comforting, ready-made meal.
Chicken Rice Soup Recipe
Ingredients
- 1 cup long-grain white rice such as basmati
- 2 ribs celery finely diced
- 2 medium carrots peeled and chopped small
- 2 quarts low-sodium or unsalted chicken stock
- 2 bone-in chicken breasts skin removed (1 to 1½ pounds)
- 1 onion diced
- 2 garlic cloves whole and peeled
- 1 teaspoon salt plus more to taste
- ½ teaspoon freshly ground black pepper
- Juice of ½ lemon about 3 tablespoons
- Fresh parsley chopped, for garnish
Instructions
- In a large stockpot, combine the rice, celery, carrots, chicken breasts, onion, garlic, salt, and black pepper. Pour in the chicken stock, ensuring all ingredients are well-submerged, and bring to a rolling boil over high heat.
- Once it reaches a boil, reduce the heat to maintain a gentle, steady simmer. As it cooks, use a spoon to skim away any foam that rises to the top—this keeps the broth clear and clean-tasting.
- Let the soup simmer uncovered for approximately 25 minutes, or until the rice and vegetables are tender and the chicken is fully cooked through. Remove the pot from the heat.
- Using tongs or a slotted spoon, carefully lift out the chicken and garlic. Place the chicken in a bowl and shred it into bite-sized pieces with two forks, discarding the bones.
- Mash the garlic into a smooth paste on a cutting board using the back of a knife or a fork. Return both the shredded chicken and mashed garlic to the pot, stirring gently to incorporate.
- Add the freshly squeezed lemon juice and stir. Taste and adjust the seasoning with additional salt or lemon juice as desired. The final flavor should be deeply savory with a subtle citrusy brightness.
- Ladle the soup into bowls and top with a scattering of fresh parsley.
- Store any leftovers in the refrigerator for up to a week, or freeze for up to three months for a comforting, ready-made meal.
