There’s nothing like a steaming bowl of Chicken and Rice Soup to warm you up on a chilly day—or honestly, any day when you need a little comfort in a bowl. This recipe is my go-to when I want something simple, nourishing, and packed with flavor. My abuela used to make a version of this for me whenever I was under the weather, and now it’s my family’s favorite weeknight meal. The best part? It’s so versatile—throw in whatever veggies you have on hand, and it always turns out delicious. Trust me, once you try this, you’ll keep coming back for more.
Ingredients for Chicken and Rice Soup
Gathering the right ingredients is the first step to making this comforting Chicken and Rice Soup perfect every time. Here’s what you’ll need – I promise it’s all simple stuff you probably already have in your kitchen!
- 1 lb chicken breast, diced into bite-sized pieces (boneless & skinless works best)
- 1 cup white rice (uncooked – I use long grain but any will do)
- 4 cups chicken broth (homemade is amazing but store-bought works too)
- 2 cups water (you may need to add more as the rice cooks)
- 1 medium onion, finely chopped (yellow or white – whatever you’ve got)
- 2 carrots, sliced into 1/4-inch rounds (peel them first for best texture)
- 2 celery stalks, chopped (don’t skip these – they add great flavor)
- 2 garlic cloves, minced (more if you’re a garlic lover like me!)
- 1 tsp salt (start with this – you can always add more)
- 1/2 tsp black pepper (freshly ground tastes best)
- 1 tbsp olive oil (for sautéing everything)
- 1 bay leaf (this little leaf makes a big difference)
Pro tip from my abuela: “Always prep all your ingredients before you start cooking.” It makes the whole process so much smoother when everything is chopped and measured. Now let’s get cooking!
How to Make Chicken and Rice Soup
Okay, let’s get cooking! This Chicken and Rice Soup comes together in just a few simple steps, but each one builds layers of flavor. I’ll walk you through exactly how my abuela taught me – with all her little tricks for maximum tastiness.
Sauté the Vegetables
First, grab your biggest pot (I use my trusty Dutch oven) and heat that olive oil over medium heat. You’ll know it’s ready when a tiny piece of onion sizzles happily. Toss in your chopped onions, carrots, and celery – that classic trio we call “the holy trinity” in my kitchen. Stir them around with a wooden spoon, scraping up any browned bits. Let them cook for about 5 minutes until the onions turn translucent and the carrots just start to soften. That amazing smell? That’s your soup’s flavor foundation!
Cook the Chicken
Now add your diced chicken breast right into the pot with the veggies. Sprinkle generously with salt and pepper – don’t be shy here. Stir everything together and let the chicken cook until it’s no longer pink outside, about 5-7 minutes. You’ll see those juices start running clear. Sometimes I cheat and use leftover rotisserie chicken (shh!), but fresh chicken gives the best flavor here.
Simmer the Soup
Time for liquids! Pour in your chicken broth and water – I always listen for that satisfying sizzle when the cold liquid hits the hot pot. Drop in that precious bay leaf (it’s like a magic flavor wand). Bring everything to a boil, then immediately reduce the heat to low. Let it bubble gently, uncovered, for about 20 minutes. This is when all the flavors really get to know each other. I usually give it a quick stir halfway through.
Add the Rice
Here comes the rice! Stir in your uncooked grains and let the soup simmer for another 15 minutes. You’ll want to check on it occasionally – the rice absorbs liquid like crazy, so add a splash more water if it’s looking too thick. When the rice is tender (bite a grain to test it!), fish out that bay leaf (trust me, no one wants to bite into that). Give it a final taste – add more salt or pepper if needed.
See? I told you it was easy! Now grab your favorite soup bowl – this Chicken and Rice Soup is ready to warm your soul.
Tips for the Best Chicken and Rice Soup
After making this Chicken and Rice Soup more times than I can count, I’ve picked up some tricks that take it from good to unbelievably good. These are my tried-and-true secrets – the kind I’d whisper to you over the stove if you were in my kitchen!
Use leftover rotisserie chicken for a shortcut
Busy weeknight? Skip the raw chicken step entirely! About 2 cups of shredded rotisserie chicken works perfectly. Just add it during the last 5 minutes of simmering so it doesn’t get tough. This trick saves me at least 15 minutes when I’m in a hurry. (Confession: sometimes I buy a rotisserie chicken just for this purpose.)
Keep an eye on the rice
That little grain can be sneaky! If your soup sits too long, the rice keeps absorbing liquid and turns into porridge. I like to make mine slightly brothy since the rice plumps up as it cools. If it thickens too much, just stir in hot water or broth a quarter-cup at a time until it’s perfect.
Bonus flavor boosters
Want to take it up a notch? Try these when you’re feeling fancy:
- Toss in a Parmesan rind while simmering (remove before serving)
- Squeeze fresh lime juice over each bowl just before eating
- Stir in a handful of chopped cilantro or parsley at the end
- Add a pinch of cumin or smoked paprika with the other spices
One last tip from my abuela: “Always let the soup sit for 10 minutes off heat before serving.” This lets the flavors marry and the rice settle into that perfect tender-but-not-mushy texture. Now go make some magic in your pot!
Ingredient Substitutions
One of the things I love most about Chicken and Rice Soup is how adaptable it is! Over the years, I’ve played around with all sorts of ingredient swaps depending on what’s in my fridge or dietary needs. Here are my favorite substitutions that still keep the soul of the soup intact.
Different proteins when you’re out of chicken
Turkey works beautifully if you’re looking for something leaner – just use the same amount of diced turkey breast. For a richer flavor, try skinless chicken thighs instead of breasts. Vegetarian? Skip the meat entirely and add extra veggies like mushrooms or zucchini. My friend Sofia makes an amazing vegan version with chickpeas that adds wonderful texture!
Grain alternatives to white rice
Brown rice is my go-to whole grain swap – just remember it needs about 10 extra minutes cooking time. Quinoa cooks in about the same time as white rice and adds protein (rinse it first!). For low-carb options, cauliflower rice works if you add it during the last 5 minutes of cooking. I’ve even used orzo pasta when I was out of rice – gives it a fun noodle soup twist!
Broth variations for different diets
Vegetable broth makes this naturally gluten-free (just double-check labels). Bone broth adds extra protein and richness. If you’re watching sodium, use low-sodium broth and adjust seasoning yourself. My cousin Marco swears by adding a splash of white wine to his broth – not traditional, but delicious!
The moral of the story? Don’t be afraid to make this Chicken and Rice Soup your own. Some of my best kitchen experiments came from “Oh no, I’m out of…” moments!
Serving Suggestions for Chicken and Rice Soup
Now here’s the fun part – how to serve up your beautiful pot of Chicken and Rice Soup! My family has strong opinions (of course) about the perfect accompaniments. Here are our favorite ways to turn this simple soup into a complete, satisfying meal.
Crusty bread for dipping
You gotta have something to sop up that delicious broth! A warm baguette torn into chunks is my first choice – the crisp crust and soft interior are perfect for dunking. Garlic bread takes it next-level if you’re feeling indulgent. My abuela always served hers with thick slices of bolillo rolls, slightly toasted, which are traditional Mexican rolls with a wonderfully chewy texture.
Simple green salad for contrast
A light, bright salad cuts through the richness of the soup beautifully. I’ll often toss together whatever greens I have with just lemon juice, olive oil, salt and pepper. If I’m feeling fancy, I’ll add some avocado slices or cherry tomatoes. The crisp freshness balances the warm, comforting soup perfectly.
Extra toppings bar for fun
Set up a little “fixings station” and let everyone customize their bowl! Some favorites in our house:
- Sliced jalapeños for heat
- Lime wedges for brightness
- Chopped cilantro or parsley
- Grated Parmesan or crumbled queso fresco
- A drizzle of good olive oil
Honestly? This Chicken and Rice Soup shines all on its own too. Sometimes I just curl up with a big steaming bowl, no sides needed except maybe a spoon and a napkin for the happy slurping!
Storing and Reheating Chicken and Rice Soup
Here’s the beautiful thing about Chicken and Rice Soup – it somehow gets better the next day as the flavors meld together! But you’ve got to store and reheat it right, or that perfect texture goes out the window. Let me walk you through exactly how I do it to keep every bowl tasting fresh and delicious.
Storing leftovers like a pro
First rule: let the soup cool before refrigerating, but don’t leave it out for more than 2 hours (food safety first!). I transfer mine to an airtight container – glass works best because it doesn’t absorb smells. The soup keeps beautifully in the fridge for about 3 days. You’ll notice it thickens as the rice continues absorbing liquid – that’s totally normal!
Reheating without the mush
Stovetop is always my preferred method for reheating Chicken and Rice Soup. Pour it into a saucepan over medium-low heat, adding a splash of water or broth (about 1/4 cup per serving) to loosen it up. Stir occasionally until it’s heated through – about 5-7 minutes. Microwave works in a pinch, but heat it in 1-minute bursts, stirring between each, and definitely add that extra liquid to prevent the rice from turning gummy.
Freezing with a trick
Want to freeze it? Here’s my clever trick: freeze just the broth with veggies and chicken, then cook fresh rice when you’re ready to eat. The rice gets weirdly mushy when frozen and reheated. If you must freeze it with rice already in, know that the texture won’t be quite the same – but it’ll still taste great! Use within 2 months for best quality.
Pro tip: Label your containers with the date! There’s nothing sadder than finding mystery soup in the back of your freezer six months later. Trust me on this one.
Chicken and Rice Soup Nutritional Information
Let’s talk numbers – because I know some of you (like me!) like to keep an eye on what’s going into your bowl. This Chicken and Rice Soup packs plenty of nourishment without weighing you down. Here’s the scoop on what you’re getting in every comforting serving:
- Serving Size: 1 generous bowl (about 1 1/2 cups)
- Calories: 280
- Protein: 22g (Great for keeping you full!)
- Carbohydrates: 35g
- Fiber: 2g
- Sugar: 3g (Mostly from the carrots)
- Fat: 6g
- Saturated Fat: 1g
- Sodium: 800mg
Now, here’s my little disclaimer – these numbers can dance around a bit depending on your exact ingredients. Used homemade broth? Your sodium might be lower. Added an extra glug of olive oil? The fat grams tick up. That’s why I think of nutrition info as more of a helpful guide than strict rules.
What I love about this Chicken and Rice Soup is how balanced it is. You’ve got lean protein from the chicken, complex carbs from the rice, vitamins from the veggies, and just enough good fats to make all those flavors sing. It’s the kind of meal that leaves you satisfied but not stuffed – perfect for lunch or dinner any day of the week!
Remember: If you’re tracking nutrients for specific dietary needs, always calculate based on your exact ingredients and portions. My numbers here are estimates to give you a general idea of what’s in this comforting bowl of goodness.
Frequently Asked Questions
Over the years, I’ve gotten so many great questions about this Chicken and Rice Soup – and I love helping troubleshoot! Here are the ones that come up most often, with my tried-and-true answers. (P.S. If you have one I didn’t cover, shout it out in the comments!)
Can I use frozen vegetables instead of fresh?
Absolutely! I do this all the time when my veggie drawer is looking sad. A 12-oz bag of frozen mixed vegetables (carrots, peas, green beans) works perfectly – just toss them in when you’d add the fresh carrots. No need to thaw first! The texture will be slightly softer, but the flavor is just as good. My kids actually prefer the frozen peas that sneak in!
How do I make this gluten-free?
Good news – this Chicken and Rice Soup is naturally gluten-free as written! Just double-check your chicken broth (some brands add weird thickeners), and you’re golden. I like using Pacific Foods or Swanson’s gluten-free broths when cooking for my celiac friends. The rice and all other ingredients are naturally safe.
Why is my rice mushy?
Oh no, we’ve all been there! Usually this happens if the soup simmers too long after the rice is cooked, or if you reheat it too aggressively. My tricks: cook rice just until al dente (it’ll keep softening off heat), and always store soup and rice separately if possible. If it’s already mushy? Call it “creamy chicken and rice” and no one will know the difference!
Can I make this in a slow cooker?
You bet! Sauté the veggies and chicken first (this step matters for flavor!), then dump everything except the rice into your crockpot. Cook on LOW 6-8 hours or HIGH 3-4 hours. Add the rice during the last 30 minutes on HIGH (or 1 hour on LOW). The rice absorbs liquid differently in slow cookers, so have extra broth handy.
What’s the best way to make Caldo de Pollo con Arroz more authentic?
Ooh, I love this question! For a more traditional Mexican-style soup like my abuela made:
- Add 1 tsp Mexican oregano with the other spices
- Include 1 chopped tomato with the veggies
- Use chicken thighs instead of breast for richer flavor
- Garnish with avocado, lime, and lots of fresh cilantro
Some families add potatoes or chayote squash too – make it your own!
Now it’s your turn to experience this comforting Chicken and Rice Soup magic! I’d love to hear how it turns out in your kitchen – did you stick to my abuela’s classic version or put your own spin on it? Maybe you discovered a brilliant new topping combination or have a timing tip I haven’t tried yet. Drop your comments, questions, and soup stories below – nothing makes me happier than seeing how this simple recipe brings warmth to other homes just like it has in mine for generations. Happy cooking, friends!
PrintIrresistible Chicken and Rice Soup Recipe in 30 Minutes Flat
A comforting and hearty chicken and rice soup that’s perfect for any meal. Easy to make and full of flavor.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: International
- Diet: Low Fat
Ingredients
- 1 lb chicken breast, diced
- 1 cup white rice
- 4 cups chicken broth
- 2 cups water
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, chopped
- 2 garlic cloves, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
- 1 bay leaf
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onions, carrots, and celery. Cook for 5 minutes.
- Add garlic and cook for 1 minute.
- Add chicken, salt, and pepper. Cook until chicken is no longer pink.
- Pour in chicken broth and water. Add the bay leaf.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Add rice and cook for 15 minutes or until rice is tender.
- Remove bay leaf before serving.
Notes
- Use leftover cooked chicken for a quicker version.
- Adjust salt and pepper to taste.
- Add more water if the soup thickens too much.
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 3g
- Sodium: 800mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 50mg
