Old-Fashioned Chicken and Rice Soup

A Hearty One-Pot Family Recipe Made from Scratch

There was always something comforting about walking into a warm kitchen on a cool day and smelling soup simmering on the stove. This chicken and rice soup was one of the meals my mom would make when the weather turned chilly — or when she had extra chicken that needed to be used up.

It isn’t fancy. It doesn’t require unusual ingredients. But it fills the house with warmth and makes a simple supper feel special. Tender chicken, soft rice, and vegetables in a seasoned broth come together in the most comforting way.

It’s the kind of recipe that stretches ingredients, feeds a family well, and tastes even better the next day.

Ingredients: 

2 Tbs. butter
1 onion, diced
2 large carrots, peeled and diced
1 stalk celery, diced
8 ounces brown mushrooms or white mushrooms, sliced
1 tsp. garlic minced
1 tsp. salt
1 tsp. parsley
1/2 tsp.  thyme
1/2 tsp.  poultry seasoning or 1/4 tsp. ground sage
1/4 tsp.  pepper
6 c. chicken broth
2 chicken breasts, raw
½ c. uncooked white rice 

 

Directions:

In a large Dutch oven or heavy soup pot, melt the butter over medium heat.

Add the onion, carrots, celery, and mushrooms. Cook, stirring occasionally, until the vegetables are tender, and the onion becomes soft and translucent.

Stir in the garlic, salt, parsley, thyme, poultry seasoning, and pepper. Cook for about 30 seconds, just until fragrant.

Pour in the chicken broth. Add the raw chicken breasts and the uncooked rice. Stir gently and bring the soup to a boil.

Reduce the heat to low, cover, and simmer for 20–25 minutes. Stir once or twice during cooking to keep the rice from sticking.

After about 15 minutes of simmering, carefully remove the chicken breasts and place them on a plate. Shred the chicken with two forks.

Return the shredded chicken to the pot and continue simmering until the rice is tender.

Taste and adjust salt and pepper if needed. Serve warm.

Tips for the Best Chicken & Rice Soup:

• Use bone broth for deeper flavor if you have it.
• Stir occasionally, so the rice does not settle on the bottom.
• If the soup thickens too much, add a splash of hot broth or water.
• For quicker prep, use leftover cooked chicken and reduce simmer time.

Variations & Substitutions:

• Use leftover chicken: Add 2–3 cups cooked shredded chicken during the last 10 minutes of cooking.
• Swap the rice: Try brown rice (increase cooking time) or even small pasta.
• Make it creamy: Stir in ½ cup heavy cream at the end for a richer version.
• Add greens: A handful of spinach or kale stirred in at the end adds color and nutrients.
• Herb twist: Add a bay leaf while simmering for extra depth.

Serving Suggestions:

This cozy chicken and rice soup pairs beautifully with:

• Fresh homemade yeast rolls
• Buttery dinner rolls
• Easy garlic biscuits
• A simple side salad
• Crackers and sliced cheese

How to Store and Reheat:

Refrigerate: 
Store in an airtight container for up to 4 days.

Freeze: 
Freeze in individual portions for up to 3 months. Keep in mind the rice will soften more after freezing.

Reheat on Stove: 
Warm gently over medium-low heat, adding extra broth if needed.

Reheat in Microwave: 
Heat in 1-minute intervals, stirring between each.

Frequently Asked Questions:

Can I use brown rice?
Yes, but increase the cooking time to 35–40 minutes and add extra broth if needed.

Why is my soup so thick the next day?
Rice continues absorbing liquid. Simply add more broth when reheating.

Can I cook the rice separately?
Yes. Cooking rice separately keeps the broth clearer and prevents thickening.

Can I make this in a slow cooker?
Yes. Add everything except rice and cook on low for 6–7 hours. Add rice during the last 45 minutes.