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White serving bowl fllled with chicken, rice, and veggie souop seasoned with salt, pepper, and dried Italian seasoning.
4.8 from 10 votes

Chicken and Rice Soup Recipe

The whole family will love this yummy stovetop Chicken and Rice Soup filled with tender vegetables, juicy chicken, and white (or brown) rice. Easily adaptable and 100% Gluten-Free.
Prep Time20 mins
Cook Time1 hr 30 mins
Total Time1 hr 50 mins
Servings: 8 servings
Calories: 430kcal


  • 2 pounds bone-in, skin-on chicken thighs
  • 2 chicken breasts
  • 12-16 cups cold water
  • 1 tablespoon olive oil
  • 2 tablespoon butter
  • 1 large onion diced
  • 5 ribs celery chopped
  • 5 large carrots chopped
  • 6 cloves garlic minced
  • 1 teaspoon dried parsley
  • 1 teaspoon dried thyme
  • 1 teaspoon salt plus more to taste
  • ½ teaspoon freshly ground black pepper plus more to taste
  • 2 bay leaves
  • Juice from one lemon
  • 1.5 cups rice washed (see notes)
  • Fresh parsley or fresh thyme to garnish


  • Prepare the homemade chicken broth. Add the chicken thighs and chicken breasts to a large stockpot. Cover with approximately 12-16 cups (3-4 quarts) of cold water. Bring to a boil over high heat. Immediately reduce heat to low and cover. Simmer for 30-45 minutes.
  • Cook the aromatics (mirepoix). As the chicken simmers and cooks, chop and prepare the veggies (onions, celery, and carrots). Heat the olive oil and butter in a large pot or Dutch oven over medium heat. Add the onions and cook, stirring often, for 2-3 minutes, or until translucent. Add the carrots and celery, mix thoroughly, and continue to cook for 10-15 minutes.
    (Note: if the vegetables start to brown or burn, reduce heat to medium-low).
  • In the last minute, stir in the garlic and season with parsley, thyme, salt, and pepper. Add the bay leaves to the pot.
  • Strain broth. After the broth has finished simmering, remove from heat. Carefully remove the chicken from the pot using kitchen tongs and set aside on a large cutting board to cool. Strain the broth through a fine-mesh strainer directly into the same pot as the cooking vegetables.
  • Shred the chicken. Once the chicken is cool enough to handle, shred the chicken and set aside.
  • Bring to a boil and add the rice. Bring soup to a low boil over high heat. Add the fresh lemon juice and rice, mix thoroughly, and reduce heat to medium-low. Cover and cook for 30 minutes, stirring every 5-10 minutes. Add the shredded chicken to the pot and continue to cook for an additional 10 minutes.
  • Season and serve. Season with additional salt and pepper, to taste, and garnish with fresh minced parsley, if desired.


You may use any chicken to make homemade chicken broth. I like using a mix of boneless chicken breast meat and chicken thighs for the best flavor (plus, chicken thighs are less likely to dry out). Avoid over-cooking your chicken (especially chicken breasts) as they will dry out (45 minutes maximum).
The broth may be made ahead of time - up to 3 days. Keep stored in the refrigerator until ready to use.
If preferred, you may also use store-bought, low-sodium chicken broth with leftover chicken or rotisserie chicken.
Check out these helpful posts to learn more about making homemade chicken stock and poaching chicken.
Chicken Stock Recipe (How to Make Chicken Stock)
Poached Chicken Breasts (How to Poach Chicken)
What type of rice is best for this recipe?
This recipe works with just about any rice. Things to consider:
  • Wild rice will take longer to cook (closer to 90 minutes). You can cut this time in half by soaking overnight.
  • Short-grain glutinous rice will thicken your soup significantly (check out my congee recipe or Filipino chicken and rice porridge to see what I mean).
  • Brown rice will take 10-15 minutes longer than white rice to get nice and tender.
  • I used white jasmine rice.


Calories: 430kcal | Carbohydrates: 32g | Protein: 25g | Fat: 22g | Saturated Fat: 7g | Cholesterol: 120mg | Sodium: 453mg | Potassium: 466mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1577IU | Vitamin C: 3mg | Calcium: 43mg | Iron: 1mg
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