Hearty Chicken and Rice Fall Soup – Simple, Delicious, Reliable

Hearty Chicken and Rice Fall Soup is the kind of dish that wraps you up in a cozy blanket—without actually needing to do laundry afterward. When the temps start dropping, and you’re juggling carpool, emails, and the fact that your grocery list lives in your head (and keeps getting shorter), this comforting, protein-packed soup is your dinner-time rescue.

It brings together tender chicken, fluffy rice, and fall veggies in a rich broth infused with herbs like thyme and sage—basically, fall in a bowl. With just one pot and under an hour of cooking, it’s fuss-free, soul-warming, and picky-eater-approved. Yep, even your toddler who thinks carrots are “too orange” might ask for seconds.

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What is Hearty Chicken and Rice Fall Soup?

Hearty Chicken and Rice Fall Soup is a one-pot wonder made for the kind of days when your to-do list is longer than daylight hours. It’s got chunks of juicy chicken breast, soft carrots and celery, and tender white rice all simmered in a golden broth seasoned with thyme and sage. The rice naturally thickens the soup, giving it a creamy, comforting texture without needing cream or flour.

What makes this soup really scream fall (besides your kids when they’re asked to set the table) is that warm, earthy blend of autumn herbs and that unmistakable cozy aroma that makes your house smell like you know what you’re doing—even if dinner was thrown together between Zoom calls. It’s not just soup. It’s a dinner that feels like a hug.

Reasons to Try Hearty Chicken and Rice Fall Soup

If “what’s for dinner?” has started to sound like a personal attack, this soup is your saving grace. First, it’s ridiculously easy. We’re talking 40 minutes total. No weird ingredients, no 5-step spice blends, just simple pantry staples. Second, it’s filling without being heavy. The protein from the chicken and carbs from the rice hit that sweet spot of “comfort food” without requiring a post-dinner nap.

Third, it’s family-friendly. Seriously—kids, spouses, neighbors, even that one friend who’s always “between diets” will love it. Plus, it reheats like a dream, making it perfect for meal prepping or storing for lazy leftovers. And if you’re all about cozy meals this season, pair this with a slice of our cinnamon honey butter sweet potato cornbread for the ultimate autumn duo.

Ingredients Needed to Make Hearty Chicken and Rice Fall Soup

• 1 lb boneless, skinless chicken breasts (cut into bite-sized pieces)
• 1 cup white rice (uncooked)
• 4 cups chicken broth
• 1 medium carrot (diced)
• 1 stalk celery (sliced)
• 1 small onion (chopped)
• 2 cloves garlic (minced)
• 1 tsp dried thyme
• 1 tsp dried sage
• 1 tbsp olive oil (for sautéing)
• Salt and pepper (to taste)

Instructions to Make Hearty Chicken and Rice Fall Soup

Ready to bring some autumn comfort into your kitchen? This step-by-step guide will walk you through making Hearty Chicken and Rice Fall Soup with ease—even if you’re short on time or juggling a million things at once. Whether you’re a beginner cook or a busy parent who just wants dinner on the table fast, these instructions will get you there without stress. For ingredient swaps and soup-making shortcuts, you might also like our easy creamy roasted butternut squash soup, which follows a similar easy process. Now, let’s dive into each step.

Step 1: Prep and Sauté the Vegetables
Grab your large soup pot and place it over medium heat. Pour in 1 tablespoon of olive oil—just enough to coat the bottom. Once the oil shimmers slightly, toss in your chopped onion, diced carrot, and sliced celery. Stir them around with a wooden spoon, letting the veggies cook until they’re soft and starting to smell sweet and savory, about 5 minutes. This is the base of your soup, and it sets the tone for all that flavor to come. If you’re new to prepping fresh vegetables or need tips on how to chop them fast, check out our guide on quick meal prep hacks.

Step 2: Add Garlic and Herbs
Once your veggies are nice and tender, stir in the minced garlic along with the dried thyme and sage. Let everything cook for another minute or so. You’ll know it’s ready when your kitchen starts smelling like Thanksgiving in a good way. This step-by-step trick—adding herbs early—gives the soup a head start in building deep, cozy flavor without needing extra salt or seasoning later.

Step 3: Pour in the Broth and Add Chicken
Time to bring in the broth. Slowly pour in 4 cups of chicken broth, giving it a good stir to combine with the veggies and herbs. Bring the mixture to a gentle simmer—think soft bubbles, not a rolling boil. Once simmering, add your bite-sized chicken breast pieces. Stir gently to make sure they’re evenly distributed. Reduce the heat to medium-low, cover the pot loosely, and let it all simmer for about 10 minutes. This gives the chicken time to cook through while soaking up all those amazing fall flavors. Using leftover or pre-cooked chicken? Take a peek at our leftover turkey soup for reheating tips and swaps.

Step 4: Stir in the Rice
Now that the chicken is cooked, it’s time to stir in the white rice. Make sure it’s uncooked—adding cooked rice here would turn the soup mushy. Stir well so the rice is evenly spread throughout the broth. Cover the pot again and let it simmer gently for another 15 minutes. During this time, the rice will absorb the broth and naturally thicken the soup. Keep an eye on it and give it a quick stir halfway through to avoid sticking. For more rice-based comfort dishes, you’ll love our healthy chicken wild rice casserole.

Step 5: Season and Adjust to Taste
When the rice is tender and the broth has taken on that lovely, creamy texture, give your soup a taste. Add salt and pepper to your liking. This step is crucial, especially if your broth is low sodium. Adjusting the seasoning is what takes your soup from “pretty good” to “please make this again!” Don’t be afraid to throw in some chopped parsley or a squeeze of lemon for brightness. Need a dairy-free or gluten-free twist? This recipe already fits the bill, but for more tips, see our article on simple ingredient substitutions.

Step 6: Serve It Up and Savor the Season
Ladle the soup into bowls while it’s still steaming hot. You’ll notice the rich blend of textures—tender chicken, fluffy rice, and colorful veggies floating in a golden, herbed broth. Top with fresh herbs if you’ve got them on hand. Serve with crusty bread, crackers, or even our cinnamon honey butter sweet potato cornbread for the ultimate fall pairing.

What to Serve with Hearty Chicken and Rice Fall Soup

This soup is a standalone stunner, but pairing it with the right side can take your dinner to legendary status. A warm, crusty bread roll or soft baked apple cinnamon rolls can turn it into a full-on fall feast. Want to lean more savory? Our roasted autumn vegetable pot pies are a rich, flaky partner that fits right in with the soup’s warm, rustic vibe. Or, if you’re feeding a hungrier crowd, a fresh spinach salad with nuts and cranberries adds just the right crunch. Basically, you can dress this soup up or keep it simple—it plays nice with everyone.

Key Tips for Making Hearty Chicken and Rice Fall Soup

Use pre-chopped veggies to save time if you’re mid-week multitasking. Don’t overcook the rice—check it around the 12-minute mark. Stir occasionally to prevent sticking (especially if your rice is clingy like that one friend). Fresh herbs are lovely for garnish, but dried totally work for the base. If you want it extra thick, let it sit for a few minutes after cooking. Want a creamier texture without dairy? Try swapping white rice with arborio rice for a risotto-style twist. You can also use rotisserie chicken in a pinch—just add it when you add the rice to avoid overcooking. Oh, and pro tip: double the batch and freeze half. Your future self will thank you.

Storage and Reheating Tips Hearty Chicken and Rice Fall Soup

Store leftovers in an airtight container in the fridge for up to 4 days. The rice will soak up more broth over time, so you might need to add a splash of water or extra broth when reheating. For reheating, stovetop is best—it brings the flavors back to life. Just heat on low until warm. If you’re short on time, the microwave totally works—just use a microwave-safe bowl, cover loosely, and heat in 1-minute intervals, stirring between each. Want to freeze it? Go for it, but freeze it before adding the rice. That way, the texture stays lovely when thawed. Reheat and then stir in freshly cooked rice for the best results.

FAQs

Can I use brown rice instead? Sure! Just keep in mind brown rice takes longer to cook, so add a bit more broth and cook it about 10–15 minutes longer.
Can I make this in a slow cooker? Yep. Sauté the veggies first, then add everything (except the rice) to the slow cooker and cook on low for 4–5 hours. Add rice in the last 30–40 minutes.
Can I make it dairy-free/gluten-free? It already is! Just double-check your broth label if you’re avoiding gluten.
What protein can I swap for chicken? Turkey breast works great. Leftover Thanksgiving turkey? Even better.
How can I make it vegetarian? Swap chicken for chickpeas and use veggie broth. Done and done.

Final Thoughts

Hearty Chicken and Rice Fall Soup is the dinner you didn’t know you needed—but once you’ve had it, you won’t stop making it. It’s easy, filling, and full of cozy fall vibes, perfect for feeding your family or batch-cooking for the week ahead. With simple ingredients, no fancy steps, and big flavor, it checks every box for a go-to fall meal. And if you loved this one, don’t miss our easy creamy roasted butternut squash soup for another seasonal favorite.

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