Chicken and Rice Soup – Cozy One-Pot Wonder for Dinner

Chicken and rice soup is the kind of comfort food that hugs you from the inside out. It’s cozy, nourishing, and—bless it—easy. Whether it’s a chilly fall night or you’re simply craving something wholesome after a long workday, this chicken and rice soup delivers a warm, filling meal without the mess. You don’t need fancy equipment or an hour of prep—just one pot and about 50 minutes. It’s a dinner dream come true for moms juggling soccer practices, Zoom meetings, or simply trying to keep picky eaters fed and happy. The best part? This version has just enough cream to feel indulgent, but it won’t sit heavy. One pot, zero drama. Let’s get into it.

Table of Contents

What is Chicken and Rice Soup?

Chicken and rice soup is a simple, satisfying soup made with tender chicken, cooked rice, and a blend of aromatic veggies in a savory broth. It’s kind of like the cozy cousin to chicken noodle soup, but with a heartier bite thanks to the rice. This version uses wild rice for a nutty flavor and toothsome texture, but you can swap in jasmine, white, or brown rice depending on what you’ve got hanging around. It’s a true one-pot wonder—no need for extra pans or complex steps. It’s nourishing, deeply comforting, and perfect for weeknight dinners, sick days, or meal-prep Sundays. And hey, even if you’re not sick, it still feels like a big ol’ bowl of healing.

Reasons to Try Chicken and Rice Soup

If you’re tired of the same old dinner rotation, chicken and rice soup brings major comfort without the chaos. First, it’s a legit one-pot meal, which means fewer dishes (cue internal happy dance). Second, it’s fast—on the table in under an hour, but tastes like it simmered all day. Third, it’s picky-eater approved. Even kids who side-eye veggies will usually go for a creamy bowl of this. You can also make it ahead and reheat it without losing flavor. Bonus: It’s super customizable—sub in rotisserie chicken or use up leftover rice. When life feels a little overwhelming, this soup feels like a small win in a bowl.

Ingredients Needed to Make Chicken and Rice Soup

• 4 tbsp unsalted butter
• 1 medium yellow onion, diced
• 3 celery stalks, chopped
• 2 large carrots, chopped
• 1 tbsp minced garlic
• 3 tbsp all-purpose flour
• ¾ tsp dried thyme
• ½ tsp dried parsley
• ½ tsp smoked paprika
• ¾ tsp salt (plus more to taste)
• ½ tsp ground black pepper (plus more to taste)
• 5 cups chicken broth
• 1 lb boneless skinless chicken breast (or mix with thighs)
• 1 cup wild rice (uncooked)
• ⅓ cup heavy cream

Equipment: Large pot or Dutch oven

Instructions to Make Chicken and Rice Soup

Making chicken and rice soup from scratch doesn’t have to be a chore. In this step-by-step guide, I’ll walk you through the entire cooking process—from the first sizzle of butter to that final cozy bowl of soup. Each step is broken down to help you feel confident, whether you’re a seasoned home cook or someone who usually Googles “how to cook chicken.”

Let’s get into it, soup spoon at the ready.

Step 1: Melt the Butter and Soften the Veggies

Start by grabbing a large Dutch oven or heavy-bottomed soup pot. Over medium heat, melt 4 tablespoons of unsalted butter. Once melted and slightly bubbling (but not browned), toss in your chopped onion, celery, and carrots.

Stir occasionally and let the veggies soften for about 4 to 5 minutes. You’re not looking to caramelize them—just soften them until they’re fragrant and tender. This forms the base flavor of your soup. For extra prep tips, check out our vegetable chopping guide to save time and keep your fingers safe!

Step 2: Add Garlic for a Flavor Boost

Once the veggies are softened, stir in 1 tablespoon of minced garlic (that’s about 3–4 large cloves). Cook for 30 seconds, just until the garlic becomes fragrant. This step is short but mighty—it deepens the soup’s flavor and adds that “just like grandma made it” aroma.

Pro tip: If your garlic tends to burn easily, reduce the heat just a smidge while stirring.

Step 3: Stir in Flour and Seasonings

Next, sprinkle 3 tablespoons of flour evenly over your sautéed veggies. Stir until the flour disappears and coats everything. This creates a light roux that helps thicken your soup without turning it into a stew.

Now’s the time to layer in flavor. Add:

• ¾ tsp dried thyme
• ½ tsp dried parsley
• ½ tsp smoked paprika
• ¾ tsp salt
• ½ tsp ground black pepper

Give it all a good stir so the spices bloom and blend with the veggies. If you love bold seasoning combos, you might also enjoy our Tuscan white bean soup for more herby inspiration.

Step 4: Slowly Add the Chicken Broth

While stirring continuously (this helps avoid lumps), slowly pour in 5 cups of chicken broth. Start with about a cup, stir until smooth, then pour in the rest. This step-by-step technique prevents flour clumps and keeps your soup base silky and smooth.

Bring the mixture to a gentle boil. The smell at this point? Absolutely dreamy.

Step 5: Add Raw Chicken and Wild Rice

Once your broth is boiling, carefully place in 1 pound of boneless skinless chicken breast (or a mix of breast and thigh for more flavor) along with 1 cup of uncooked wild rice.

Return to a boil, then immediately reduce heat to a simmer. Cover the pot and let everything cook for about 20 minutes. Wild rice takes a bit longer than white rice, but the texture is worth the wait. If you’re curious about using other grains, see our tips on substituting rice varieties.

Step 6: Shred the Chicken

After 20 minutes, carefully remove the chicken from the pot using tongs or a slotted spoon. Let it rest on a cutting board for a few minutes, then shred or dice it using two forks or a knife—whatever you prefer.

If the rice still feels a little chewy, that’s okay. Just let the soup continue simmering while the chicken rests. Once the rice is fully cooked, return the shredded chicken to the pot.

This step-by-step breakdown keeps the chicken tender and prevents it from turning rubbery.

Step 7: Stir in the Cream and Finish

Turn the heat to low and pour in ⅓ cup of heavy cream. Stir gently to combine. Let the soup simmer for an additional 5 minutes, which allows the flavors to mellow and marry.

The cream doesn’t make it overly rich—just enough to add a velvety texture and mellow finish. You can also sub in half-and-half or leave it out entirely if you want a lighter version. For a completely dairy-free route, check out our vegan chickpea noodle soup.

Step 8: Taste and Serve Warm

Give your soup a final taste and adjust the seasoning if needed—maybe an extra pinch of salt or a dash more pepper. Ladle it into bowls and serve warm, ideally with some crusty bread, a sprinkle of fresh herbs, or a side salad like this easy cabbage and carrot salad.

And that’s it—your chicken and rice soup is ready, made from scratch and full of love.

What to Serve with Chicken and Rice Soup

This soup is filling on its own, but if you want to round out the meal, a crusty loaf of bread or easy cabbage and carrot salad is perfect for balance. It also pairs well with a simple green salad or even grilled cheese if you’re feeling indulgent. Want to go full cozy mode? Serve with warm biscuits and honey butter. If you’re meal prepping, try making a double batch and pair it with something from the freezer like our crock pot creamy chicken parmesan soup for a soup week bonanza.

Key Tips for Making Chicken and Rice Soup

• Use uncooked rice: It absorbs the broth as it cooks, giving you better texture and flavor.
• Pre-cooked chicken shortcut: Rotisserie works! Just stir it in toward the end.
• No cream? No problem: Sub half-and-half or leave it out altogether.
• Veggie flexibility: Add mushrooms, spinach, or kale for extra nutrition.
• Don’t overcook: Rice can go mushy if left too long. Serve once it’s tender.

For more hearty bowl recipes, try our hearty Tuscan white bean soup.

Storage and Reheating Tips for Chicken and Rice Soup

Got leftovers? Cool your soup, then pop it into airtight containers. Store in the fridge up to 3 days. Keep in mind—wild rice keeps soaking up that broth, so it may get thicker or even turn into stew (which honestly, not mad about). Add a splash of broth or water when reheating. Microwave or warm gently on the stove. If you’re planning to freeze, skip the cream and add it after reheating. It can freeze okay with cream, but dairy sometimes gets a little weird after thawing. Either way, it’s still delicious.

FAQs

Can I use white rice instead of wild rice?
Absolutely! Just watch your cooking time—white rice cooks faster.

Is this soup gluten-free?
Not as written (due to the flour), but swap in gluten-free flour and you’re golden.

Can I freeze chicken and rice soup?
Yes—just leave out the cream before freezing for best results.

What’s the best chicken to use?
Boneless skinless chicken breasts or thighs both work well. Or go full shortcut with rotisserie.

Final Thoughts

Chicken and rice soup is your weeknight hero—simple, comforting, and filling without weighing you down. It’s the kind of soup that pleases everyone, from toddlers to tired grown-ups. Whether you’re battling cold weather or just a case of “what’s for dinner” fatigue, this one-pot beauty has your back. Try it once and it just might earn a permanent spot in your recipe rotation. Want more cozy soups like this one? Check out our creamy mushroom chicken soup recipe next.

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