Save There was a Wednesday in February when the wind rattled the windows so hard I gave up on my original dinner plan and reached for the biggest pot I owned. I wanted something that would fill the kitchen with steam and make the whole house smell like someone's grandmother lived here. Chicken and rice soup became my answer that night, and I've been making it ever since whenever the cold feels like it's settled in for good. It's the kind of meal that doesn't ask much of you but gives back warmth in every spoonful. No fuss, just comfort.
I made this for my neighbor once after she mentioned she'd been too tired to cook all week. I handed her the container still warm, and she texted me two hours later just to say she ate three bowls standing at the counter. That's when I realized this soup doesn't just feed people, it resets them. It's become my go-to whenever someone needs more than just food. Sometimes a pot of soup says everything you don't know how to put into words.
Ingredients
- Boneless, skinless chicken breasts: These cook quickly and shred beautifully, though thighs work too if you want a bit more richness and forgiveness against overcooking.
- Olive oil: Just enough to get the vegetables started without weighing anything down.
- Yellow onion: The backbone of the soup's sweetness, it softens into the broth and almost disappears but you'd miss it if it wasn't there.
- Carrots: They add color and a subtle earthy sweetness that balances the savory broth.
- Celery: Brings a quiet vegetal note and that classic soup aroma you recognize before you even taste it.
- Garlic cloves: Minced fine so they melt into the base and perfume everything without overpowering.
- Long-grain white rice: Rinsing it first keeps the soup from getting too starchy and cloudy.
- Low-sodium chicken broth: Gives you control over the salt and lets the other flavors come through clean.
- Dried thyme and rosemary: A little goes a long way, these herbs make the whole pot smell like a cozy cabin.
- Bay leaves: They add depth you can't quite name but you'd notice if they were missing.
- Salt and black pepper: Season in stages and taste as you go, everyone's palate is different.
- Fresh parsley: Stirred in at the end for a bright, grassy finish that wakes everything up.
- Lemon juice: Optional, but a squeeze right before serving lifts the whole bowl.
Instructions
- Start with the vegetables:
- Heat the olive oil in your largest pot over medium heat and add the onion, carrots, and celery. Let them cook slowly, stirring now and then, until they soften and the onion turns translucent, about five or six minutes.
- Build the aromatics:
- Toss in the garlic, thyme, and rosemary, stirring constantly for about a minute. You'll know it's ready when the smell makes you lean in closer.
- Add the chicken and broth:
- Nestle the chicken breasts into the pot, then pour in the broth. Drop in the bay leaves, salt, and pepper, then crank up the heat until it reaches a rolling boil.
- Simmer with the rice:
- Stir in the rinsed rice, lower the heat to a gentle simmer, and cover the pot. Let it cook undisturbed for 20 to 25 minutes until the chicken is cooked through and the rice is tender.
- Shred the chicken:
- Carefully lift the chicken breasts out of the pot and use two forks to pull them into shreds. Return the shredded chicken to the soup and stir it back in.
- Finish and adjust:
- Fish out the bay leaves and toss them. Stir in the fresh parsley and lemon juice if you're using it, then taste and add more salt or pepper if needed.
- Serve hot:
- Ladle the soup into deep bowls while it's still steaming. Serve it with crusty bread if you have it.
Save One Sunday afternoon my brother showed up unannounced and cold from a long drive, and I had a pot of this on the stove. He sat at the table with his coat still on and didn't say much, just ate two bowls and asked if he could take some home. Later he told me it was the first thing that made him feel warm in weeks. That's when I stopped thinking of this as just soup.
Make It Your Own
If you want a creamier soup, stir in a splash of heavy cream or half-and-half right at the end. I've also swapped the white rice for brown rice when I'm feeling virtuous, though you'll need to add about 15 more minutes to the simmer time. Chicken thighs instead of breasts give you a richer, more forgiving result, and they're harder to overcook. Some nights I throw in a handful of spinach or kale in the last few minutes just to get some greens in there.
Storing and Reheating
This soup keeps well in the fridge for up to four days, though the rice will continue to absorb liquid as it sits. If it gets too thick, just add a little broth or water when you reheat it on the stove. I don't recommend freezing it because the rice texture changes and gets mushy, but the flavor stays strong. Reheat gently over medium-low heat, stirring occasionally, and it tastes just as good the second day.
What to Serve Alongside
I almost always serve this with a loaf of crusty bread, the kind with a thick crust that you can tear apart and dip right into the broth. A simple side salad with a lemon vinaigrette keeps things light if you want some crunch. On nights when I want to make it feel a little fancier, I'll open a bottle of crisp white wine like Sauvignon Blanc or Pinot Grigio.
- Crusty sourdough or French bread for dipping.
- A bright green salad with lemon and olive oil.
- A glass of chilled white wine to balance the warmth.
Save This soup has saved more cold nights than I can count, and it never asks for much in return. Keep the recipe close, you'll reach for it more than you think.
Recipe FAQs
- → Can I use brown rice instead of white rice?
Yes, you can substitute brown rice for added fiber and nutrients. Keep in mind that brown rice requires a longer cooking time, typically 40-45 minutes, so adjust the simmering time accordingly and check that the chicken is fully cooked.
- → What's the best way to shred the chicken?
Once the chicken is fully cooked and tender, remove it from the pot and place it on a cutting board. Use two forks to pull the meat apart in opposite directions, creating thin, tender shreds that blend perfectly into the soup.
- → Can I make this ahead of time?
Absolutely! This soup stores well in the refrigerator for up to 4 days. Note that the rice will absorb more liquid as it sits, so you may need to add extra broth when reheating to achieve your desired consistency.
- → How can I add more flavor to the soup?
For deeper flavor, use chicken thighs instead of breasts, add a splash of heavy cream or a parmesan rind while simmering, or finish with extra lemon juice and fresh herbs. A pinch of red pepper flakes adds a subtle warmth.
- → Is this soup freezer-friendly?
Yes, this soup freezes well for up to 3 months. However, rice can become slightly mushy after freezing, so consider freezing the soup before adding the rice, then cook fresh rice when reheating for the best texture.
- → What vegetables can I add or substitute?
Feel free to add peas, corn, green beans, or spinach in the last few minutes of cooking. You can also substitute parsnips for carrots or add diced potatoes for extra heartiness. Keep the aromatics like onion and garlic for foundational flavor.