Description

This Best Chicken and Rice Soup is a comforting, hearty dish perfect for any day. Made with tender chicken breasts, wholesome rice, and a medley of fresh vegetables simmered in flavorful chicken broth, this soup is both nourishing and filling. The recipe uses simple ingredients and straightforward steps to create a warm bowl of goodness that’s ideal for family meals or when you need a cozy, homemade meal.

Ingredients

Rice

1 cup long grain brown rice, long grain white rice, or wild rice (rinsed and drained)

Main Ingredients

1 tablespoon olive oil
1 small yellow onion (chopped)
4 medium carrots (sliced into ¼-inch thick rounds or half rounds if large)
3 ribs celery (chopped)
3 cloves garlic (minced)
½ teaspoon dried thyme
½ teaspoon dried oregano
½ teaspoon salt (or to taste)
¼ teaspoon black pepper (or to taste)
2 bay leaves
6 cups low sodium chicken broth
1 pound boneless skinless chicken breasts
Fresh chopped parsley (for serving, if desired)

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Instructions

Cook the Rice: Bring 8 cups of water to a boil in a 3 quart or larger saucepan or pot. Stir in the rinsed rice and reduce the heat to maintain a gentle boil. Boil white rice uncovered for 15 minutes, brown rice for 30 minutes, or wild rice as per package instructions. Then, pour the rice into a strainer and drain thoroughly. Return the rice to the hot empty pot, cover with a lid, and let it rest for 10 minutes while you prepare the soup.
Sauté Vegetables: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chopped onion, carrots, and celery. Cook, stirring occasionally, for 4 to 6 minutes until the vegetables begin to soften.
Add Garlic: Stir in the minced garlic and cook for 30 seconds, allowing its aroma to infuse the vegetables.
Add Seasonings and Broth: Stir in dried thyme, dried oregano, salt, black pepper, and bay leaves. Pour in the chicken broth and stir everything to combine.
Cook Chicken: Place the boneless skinless chicken breasts into the pot, nestling them into the broth. Bring the soup to a boil, then reduce heat to low so the soup simmers gently. Cover and cook for 20 to 25 minutes, or until the chicken is cooked through and vegetables are tender. The chicken should reach an internal temperature of 165°F.
Shred Chicken: Remove the chicken breasts to a clean plate and let them rest for 5 minutes. Then shred the chicken into bite-size pieces using forks or your hands.
Combine Ingredients: Stir the shredded chicken and cooked rice into the soup. Taste the soup and adjust the seasoning with additional salt and pepper if needed.
Serve: Ladle the soup into bowls and garnish with fresh chopped parsley if desired for a fresh, herbal finish.

Notes

If using wild rice, cook it according to package instructions which typically takes around 45 minutes to 1 hour.
For a thicker soup, reduce the amount of broth slightly or cook the soup uncovered to allow some liquid to evaporate.
You can substitute chicken thighs for breasts if preferred for more flavor and juiciness.
Leftovers keep well in the refrigerator for 3–4 days and also freeze nicely for up to 2 months.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Soup
Method: Stovetop
Cuisine: American