When the weather turns gray and the rain taps gently on your window, there’s only one thing you need simmering on your stove—Chicken and Rice Soup.
This isn’t your average soup. It’s loaded with tender chicken, fluffy rice, hearty vegetables, and a rich, creamy broth that wraps you in comfort. If you’re looking for a satisfying and soul-warming meal, you’ve landed in the right place.
Let’s walk through the ultimate homemade chicken and rice soup that hits all the right notes: bold flavor, simple ingredients, and pure comfort in every spoonful.
Why This Chicken and Rice Soup Is Worth Bookmarking
- Packed with protein and wholesome vegetables
- Full-bodied flavor with simple seasonings
- Creamy texture without being too heavy
- Perfect for batch cooking and leftovers
- Ready in just over an hour
Feeling under the weather?
Need something easy and filling?
Craving that nostalgic, comforting taste of home?
This soup checks every box.
chicken and rice soup
Ingredients You’ll Need
Here’s everything to grab before you start cooking. These ingredients are easy to find and budget-friendly, too.
For the Chicken:
- 6 boneless, skinless chicken thighs
- 1 Sazón packet
- 2 tsp Creole seasoning
- 2 tsp smoked paprika
- 1 tsp ground black pepper
- 1 tbsp garlic powder
- 2 tsp Italian seasoning
For the Base:
- 1 small yellow onion, diced
- 4 cloves garlic, minced
- 2 celery stalks, diced
- 2 large carrots, peeled and diced
- 1½ tbsp all-purpose flour
- 7 cups low-sodium chicken broth
Herbs & Flavor Boosters:
- 1 tbsp fresh chopped basil
- 2 tbsp fresh chopped parsley
- ½ tsp dried thyme
- ½ tsp dried rosemary
- ½ tsp dried sage
Creamy Finish:
- 1 cup heavy cream
Grains:
- 2 cups white rice (uncooked)
Final Seasonings:
- 2 tsp adobo seasoning
- ¼ tsp cayenne pepper
- 1 tsp crushed red pepper flakes
How to Make Chicken and Rice Soup Step-by-Step
This soup comes together in one large pot. Minimal cleanup. Maximum flavor.
1. Season and Sear the Chicken
- Pat chicken thighs dry with a paper towel.
- Generously season with Sazón, Creole seasoning, paprika, garlic powder, Italian seasoning, and black pepper.
- Heat a large Dutch oven or deep pot over medium-high heat.
- Add a drizzle of oil and sear chicken on both sides until golden brown (about 4–5 minutes per side).
- Remove chicken and set aside.
2. Sauté the Veggies
- In the same pot, add a little more oil if needed.
- Toss in diced celery, carrots, onion, and garlic.
- Cook for 4–5 minutes until fragrant and slightly softened.
3. Thicken the Base
- Sprinkle in flour and stir well to coat the vegetables.
- Let the flour cook for 2 minutes, stirring constantly. This step adds body to your soup.
4. Add Broth and Herbs
- Pour in 7 cups of chicken broth, scraping up any bits from the bottom of the pot.
- Stir in thyme, rosemary, sage, basil, and parsley.
- Return the seared chicken thighs to the pot.
- Bring to a simmer and cook for 20 minutes.
5. Shred the Chicken
- After simmering, remove the chicken thighs.
- Use two forks to shred them into bite-sized pieces.
- Set aside.
6. Cook the Rice
- Add 2 cups of white rice directly into the soup.
- Simmer uncovered for another 20 minutes, or until rice is tender. Stir occasionally so nothing sticks.
7. Bring It All Together
- Return the shredded chicken to the pot.
- Pour in the heavy cream and stir to combine.
- Taste and season with adobo, cayenne, and red pepper flakes.
Pro Tips for the Best Chicken and Rice Soup
- Don’t overcook the rice. It keeps cooking even after the soup is off the heat. If you’re making this ahead, consider cooking the rice separately.
- Use chicken thighs. They stay juicy and tender compared to chicken breasts.
- Chop your veggies small. This helps them cook faster and evenly.
- Customize the heat. Love it spicy? Add more cayenne or red pepper. Prefer mild? Dial it back.
Storage and Reheating Tips
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze in single servings for up to 2 months.
- Reheat: Warm on the stove over medium heat. Add a splash of broth or cream to loosen the texture.
Make It Yours
Want to tweak the recipe? Here are a few easy swaps:
- Protein: Use rotisserie chicken or turkey.
- Rice: Brown rice or wild rice also works (but adjust cooking time).
- Cream: Substitute with half-and-half or coconut milk for a lighter version.
- Veggies: Add mushrooms, spinach, or green beans for variety.
Frequently Asked Questions
Can I use pre-cooked chicken?
Absolutely. Just skip the searing step and add it in when the rice is nearly done.
Can I make this in a slow cooker?
Yes. Add all ingredients except cream and rice. Cook on low for 6–7 hours. Stir in rice and cream during the last 30 minutes.
Can I freeze this soup?
Yes, but the rice may become a little mushy after thawing. If freezing, you might want to cook the rice separately and add it fresh when reheating.
This chicken and rice soup isn’t just a meal—it’s comfort in a bowl.
It’s the kind of soup that makes you slow down, breathe deep, and enjoy each bite. It’s great for dinner, lunch, or even freezing for later. One bowl will warm your body and your mood.
So grab your favorite pot and start simmering. You deserve something this good today.
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