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Chicken and Rice Soup

This cozy and nourishing homemade Chicken and Rice Soup is a farmhouse favorite!
Course Soup
Cuisine American
Keyword chicken and rice soup, homemade chicken and rice soup
Prep Time 5 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 20 minutes
Servings 12 cups
Calories 136kcal
Author Blair Lonergan


  • 2 split bone-in, skin-on chicken breasts (about 2 lbs. total)
  • Kosher salt and pepper
  • 1-2 tablespoons canola oil (enough to coat bottom of pot)
  • ½ cup finely diced onion
  • ½ cup finely diced celery
  • ½ cup finely diced carrots
  • 1 clove minced garlic (about ½ teaspoon)
  • 1 bay leaf
  • 2 teaspoons minced fresh thyme (or ½ teaspoon dried thyme)
  • 2 teaspoons minced fresh rosemary (or ½ teaspoon dried rosemary)
  • 8 cups chicken stock
  • 4 cups cooked white rice
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon fresh lemon juice


  • Pat chicken dry with paper towels and season with salt and pepper on all sides.
  • Heat oil in a large Dutch oven or soup pot over medium-high heat until shimmering. Add the chicken and cook until browned on both sides, about 6 minutes per side. Remove chicken to a plate.
  • Leave about 1 tablespoon of fat in the pot; drain off the rest. Saute the onion, celery and carrots in the same pot over medium-high heat until softened, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds.
  • Add bay leaf, thyme, rosemary and chicken stock. Return chicken to the pot. Bring to a boil over high heat. Reduce heat to medium-low and simmer until chicken is tender and cooked through, about 35-40 minutes.
  • Remove chicken to a large bowl to cool. Keep broth warm in the pot. When the chicken is cool enough to handle, remove the meat from the bones and chop or shred into bite-sized pieces. Discard the skin and bones.
  • Return shredded chicken to the pot with the broth. Discard bay leaf. Taste and season the broth with salt and pepper. Stir in the cooked rice and warm over low heat, just until the chicken and rice are hot.
  • Remove from the heat and stir in parsley and lemon juice. Ladle into individual bowls and serve!


  • Cut down on prep time by chopping the vegetables, garlic and herbs while the chicken browns in the pot.
  • To keep the rice from getting mushy in soup, it's best to add cooked rice at the very end. Simmer long enough to warm the rice through, but be careful not to overcook the rice.
  • We like classic long-grain white rice, but any variety of cooked rice will work in this soup. Try brown rice or wild rice for a heartier, nuttier texture.
  • For a shortcut, use microwaveable packets of rice (such as Uncle Ben's Ready Rice).
  • If it's more convenient, you can substitute with 2-3 cups of rotisserie chicken or leftover shredded chicken from a previous meal.
  • Bone-in, skin-on chicken thighs will also work well in lieu of the chicken breasts. You can also substitute with two large boneless, skinless chicken breasts.
  • What can I add to Chicken Rice Soup for even more flavor? This recipe includes fresh herbs like thyme, rosemary and parsley, as well as garlic and bay leaf for more seasoning. If you like an even stronger, richer tasting soup, feel free to add more of your favorite herbs like dill, basil, oregano or chives, or a spice blend like poultry seasoning.
  • Cooking for a smaller family? This recipe yields about 12 cups of soup. To serve a smaller group, cut all of the ingredients in half. The rest of the instructions remain the same.


Serving: 1cup | Calories: 136kcal | Carbohydrates: 17g | Protein: 10g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 24mg | Sodium: 625mg | Potassium: 324mg | Fiber: 1g | Sugar: 1g | Vitamin A: 977IU | Vitamin C: 14mg | Calcium: 22mg | Iron: 1mg