This is a classic comfort food soup with shredded pieces of chicken, veggies, and rice all swimming in a delicious broth. We’ve upped the ante with an option to stir in some cream if you really want to load up on the comfort food feel. You can even use whatever rice you have on hand—white, brown, or wild rice will all work in this recipe. As if we didn’t already cover enough of your bases, we also give you the option to use either chicken breasts or chicken thighs. And it’s all ready in just 45 minutes!

Serve your soup up with our 45 minute beer bread on the side or try your hand at the perfect homemade french bread.

Why Our Recipe

  • A classic comfort food soup ready in 45 minutes with an option for a creamy twist.
  • Ginger and lemon are the secret ingredients that add a lot of flavor!
  • You can use white rice, wild rice, or brown rice.
An overhead view of a bowl of chicken and rice soup.

Our secret to the most flavorful broth for chicken and rice soup is the addition of ginger and lemon juice. Not only do these bring flavor, but they also give you the added bonus of bringing a little extra comfort when you have a winter cold. You don’t need to wait for your next sniffly nose to enjoy this soup! Whip this up anytime the craving hits! We especially love to serve this up with crusty artisan or garlic bread on the side.

Ingredient Notes

An overhead view of the ingredients needed to make chicken and rice soup.
  • Chicken: Boneless skinless breasts are the easiest choice, but you can also use chicken thighs. Just be sure to extend the cooking time to 30-40 minutes for thighs.
  • White Rice: The fastest, fluffiest option but it can get soggy in the leftovers. Brown and wild rice will be heartier. Brown rice will take 50-60 minutes, while wild rice needs about 40-45 minutes.
  • Ginger: Freshly grated for the best flavor. If you don’t have fresh ginger, you can substitute 1/2 teaspoon of ground ginger, but the flavor won’t be as bold.
  • Garlic: Fresh is best. Pre-minced also works but doesn’t have the same flavor.
  • Chicken Broth: Using reduced sodium broth allows you to control the salt level, but regular chicken broth also works. You just don’t have as much control.
  • Heavy Cream: Stir in heavy cream at the end for a richer, creamy soup.
  • Lemon Juice: Freshly squeezed lemon juice has the brightest flavor, but bottled also works.

Chicken Options

This recipe is written for boneless skinless chicken breasts. You can also use boneless skinless chicken thighs, but they do require a longer cooking time. Chicken thighs need to be simmered for 30 to 40 minutes. You will need to adjust the recipe by changing when you add in your rice to account for the increased cooking time. This also makes chicken thighs preferable for using brown rice or wild rice, which also have longer cooking times. 

For a convenient option, you can also use leftover diced chicken or rotisserie chicken. Simply skip the first step and start by sauteeing the vegetables. During the last 5 minutes of simmering, add in your chicken and continue to simmer until vegetables are softened and the rice is cooked through.

A collage of images showing the step by step process for making chicken and rice soup.

Choose a Rice

White Rice: The most common choice, white rice cooks quickly and adds a soft, tender texture to your soup. However, keep in mind that white rice absorbs liquid more rapidly, so your leftovers may become thicker as the rice continues to soak up the broth. If using white rice and planning for leftovers, you may want to prepare extra chicken broth to thin the soup when reheating.

Brown Rice: Brown rice is a whole grain that takes longer to cook (50-60 minutes). Because it holds its structure better than white rice, it’s a great option if you anticipate having leftovers, as it won’t become as mushy over time.

Wild Rice: For a more earthy option, wild rice is a fantastic choice. It takes about 40-45 minutes to cook and offers a firmer texture that holds up well in soups, even after reheating. Like brown rice, wild rice is less likely to turn mushy, making it ideal for meal prep or freezing.

Jasmine or Basmati Rice: If you’re looking for a fragrant rice option, both jasmine and basmati rice are excellent alternatives. They have a lovely aroma and a light, fluffy texture, but they behave similarly to white rice in terms of absorbing liquid, so keep that in mind when storing leftovers.

A ladle scooping out a generous helping of creamy chicken and rice soup.

Add Some Greens

If you want to boost the nutritional value of your chicken and rice soup, adding greens like spinach or kale are great options and will also bring a pop of color. Fresh baby spinach wilts quickly and can be stirred in during the last 2-3 minutes of cooking. Kale is a heartier green which means it takes a bit longer to cook. Add chopped kale to the soup during the last 10 minutes of simmering, allowing it enough time to become tender.

Storage & Reheating Instructions

Refrigerate leftovers in an airtight container for up to 4 to 5 days. Keep in mind that the rice will continue to absorb liquid, so you may want to add extra chicken broth when reheating.

Freeze completely cooled leftovers in freezer-safe storage bags. For individual portions, use quart-sized bags; for family-sized portions, use gallon-sized bags. Seal and lay the bags flat in the freezer for easier thawing and stacking. The soup can be frozen for up to 3 months.

To reheat, place the soup in a saucepan over medium-low heat and stir occasionally until warmed through. Add additional chicken broth as needed to reach your desired consistency, especially if the rice has absorbed more liquid. Or microwave on high in 30-second increments, stirring in between for even heating.

More comfort food soup recipes…

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, our Facebook Page, or right here on our website with their corresponding recipes.