Chicken Vegetable Rice Soup – Comforting, Simple, and Satisfying

This Chicken Vegetable Rice Soup is the kind of meal that makes a busy weeknight feel easy. It’s warm, filling, and full of everyday ingredients you probably already have. The broth is light but flavorful, the vegetables are tender, and the rice makes it hearty without feeling heavy.

It’s also flexible, so you can swap in what you have on hand. If you’re looking for a no-fuss soup that tastes like home, this is it.

Chicken Vegetable Rice Soup - Comforting, Simple, and Satisfying

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings 6 servings

Ingredients

  

• Chicken: 1 lb boneless, skinless chicken breasts or thighs
• Rice: 3/4 cup long-grain white rice (jasmine or basmati work too)
• Vegetables: 1 medium onion, 2 carrots, 2 celery stalks, 1 cup frozen peas, 1 cup chopped spinach or kale (optional)
• Aromatics: 3 garlic cloves, 1 bay leaf
• Broth: 6 cups low-sodium chicken broth
• Fat: 1–2 tablespoons olive oil or butter
• Herbs: 1 teaspoon dried thyme, 1 teaspoon dried parsley (or 1 tablespoon fresh), optional 1/2 teaspoon dried rosemary
• Acid: Juice of 1/2 lemon (or 1–2 teaspoons apple cider vinegar)
• Seasoning: Salt and black pepper
• Optional boosts: 1/2 teaspoon turmeric, pinch of red pepper flakes, chopped fresh dill for serving

Instructions

 

• Prep the ingredients. Dice the onion, slice the carrots and celery, and mince the garlic. Rinse the rice in a fine-mesh strainer under cool water until the water runs mostly clear. Pat the chicken dry and season both sides with salt and pepper.
• Sauté the aromatics. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrots, and celery with a pinch of salt. Cook, stirring occasionally, until softened, about 5–7 minutes. Add garlic and cook 30 seconds more until fragrant.
• Add herbs and optional spices. Stir in thyme, parsley, and bay leaf. If using turmeric or rosemary, add them now. Let the spices bloom for 30 seconds.
• Add broth and chicken. Pour in the chicken broth and bring to a gentle boil. Add the seasoned chicken breasts or thighs. Reduce to a simmer, cover, and cook for 12–15 minutes, or until the chicken is cooked through.
• Shred the chicken. Remove the chicken to a plate and let it rest for a few minutes. Shred it with two forks into bite-size pieces.
• Cook the rice. Stir the rinsed rice into the pot. Simmer uncovered over medium-low heat for 12–15 minutes, stirring occasionally to prevent sticking, until the rice is just tender.
• Return the chicken and add veggies. Add the shredded chicken back to the pot along with frozen peas and chopped spinach or kale (if using). Simmer 2–3 minutes, just until the greens wilt and peas are heated through.
• Finish and season. Stir in the lemon juice. Taste and adjust with more salt, pepper, or lemon as needed. If you want a slightly thicker, silkier texture, let the soup sit off the heat for 5 minutes to allow the rice starch to work its magic.
• Serve. Ladle into bowls and top with fresh dill or extra parsley if you like. A drizzle of olive oil and a crack of black pepper over each bowl is a nice touch.

What Makes This Special

This soup keeps things simple without skimping on comfort. The base uses classic aromatics—onion, carrot, celery, and garlic—so the flavor is clean and familiar.

Using rice instead of noodles brings a gentle creaminess as the starch releases, making the broth silky. The recipe also scales easily and freezes well, so it works for meal prep. Best of all, it cooks in one pot, which means less cleanup and more time at the table.

Shopping List

• Chicken: 1 lb boneless, skinless chicken breasts or thighs
• Rice: 3/4 cup long-grain white rice (jasmine or basmati work too)
• Vegetables: 1 medium onion, 2 carrots, 2 celery stalks, 1 cup frozen peas, 1 cup chopped spinach or kale (optional)
• Aromatics: 3 garlic cloves, 1 bay leaf
• Broth: 6 cups low-sodium chicken broth
• Fat: 1–2 tablespoons olive oil or butter
• Herbs: 1 teaspoon dried thyme, 1 teaspoon dried parsley (or 1 tablespoon fresh), optional 1/2 teaspoon dried rosemary
• Acid: Juice of 1/2 lemon (or 1–2 teaspoons apple cider vinegar)
• Seasoning: Salt and black pepper
• Optional boosts: 1/2 teaspoon turmeric, pinch of red pepper flakes, chopped fresh dill for serving

Instructions

1. Prep the ingredients. Dice the onion, slice the carrots and celery, and mince the garlic.

   Rinse the rice in a fine-mesh strainer under cool water until the water runs mostly clear. Pat the chicken dry and season both sides with salt and pepper.

2. Sauté the aromatics. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrots, and celery with a pinch of salt.

   Cook, stirring occasionally, until softened, about 5–7 minutes. Add garlic and cook 30 seconds more until fragrant.

3. Add herbs and optional spices. Stir in thyme, parsley, and bay leaf. If using turmeric or rosemary, add them now.

   Let the spices bloom for 30 seconds.

4. Add broth and chicken. Pour in the chicken broth and bring to a gentle boil. Add the seasoned chicken breasts or thighs. Reduce to a simmer, cover, and cook for 12–15 minutes, or until the chicken is cooked through.
5. Shred the chicken. Remove the chicken to a plate and let it rest for a few minutes.

   Shred it with two forks into bite-size pieces.

6. Cook the rice. Stir the rinsed rice into the pot. Simmer uncovered over medium-low heat for 12–15 minutes, stirring occasionally to prevent sticking, until the rice is just tender.
7. Return the chicken and add veggies. Add the shredded chicken back to the pot along with frozen peas and chopped spinach or kale (if using). Simmer 2–3 minutes, just until the greens wilt and peas are heated through.
8. Finish and season. Stir in the lemon juice.

   Taste and adjust with more salt, pepper, or lemon as needed. If you want a slightly thicker, silkier texture, let the soup sit off the heat for 5 minutes to allow the rice starch to work its magic.

9. Serve. Ladle into bowls and top with fresh dill or extra parsley if you like. A drizzle of olive oil and a crack of black pepper over each bowl is a nice touch.

Storage Instructions

Refrigerator: Cool completely, then store in airtight containers for up to 4 days.

The rice will continue to absorb broth as it sits.

To reheat: Warm gently on the stovetop over medium-low heat. Add a splash of broth or water to loosen if it seems thick. Adjust seasoning after reheating.

Freezer: For best texture, freeze the soup without the rice and add fresh-cooked rice when serving.

If freezing as-is, expect softer rice after thawing. Freeze up to 3 months. Thaw overnight in the fridge.

Why This is Good for You

Lean protein: Chicken provides steady, satisfying protein without a lot of saturated fat, especially if you use breasts or trimmed thighs.

Vegetables: Carrots, celery, peas, and greens add fiber, vitamins A and C, and minerals that support immunity and energy.

Smart carbs: Rice makes the soup filling and gentle on the stomach.

Long-grain varieties keep the broth clearer, while still delivering comfort.

Low in heaviness: The soup is light but sustaining, which makes it a great option for busy days, recovery meals, or colder weather.

Common Mistakes to Avoid

• Skipping the rinse on the rice: Unrinsed rice can make the soup too starchy and cloudy. Rinse until the water runs mostly clear.
• Overcooking the chicken: Dry chicken can ruin a great soup. Simmer gently, then shred when just cooked through.
• Adding greens too early: Toss spinach or kale in at the end to keep color and texture fresh.
• Not seasoning in layers: Add a pinch of salt with the veggies, then adjust again after adding broth, and once more at the end.
• Forgetting acidity: A squeeze of lemon wakes up the flavors and balances the richness of the broth.

Variations You Can Try

• Rotisserie shortcut: Use shredded rotisserie chicken.

  Add it after the rice is cooked to avoid overcooking.

• Brown rice version: Swap in 1/2 cup brown rice and simmer until tender, 35–40 minutes. Add more broth as needed.
• Wild rice blend: Earthier flavor and chewy texture. Cook time will be longer (40–50 minutes); start the rice earlier, then add chicken later.
• Ginger-garlic boost: Add 1 tablespoon grated fresh ginger with the garlic for a brighter, cozy flavor.
• Creamy twist: Stir in 1/3 cup evaporated milk or a splash of cream at the end for extra silkiness.
• Herb swap: Try dill and lemon zest for a fresh finish, or Italian seasoning for an easier shortcut.
• Veggie swap: Use corn, zucchini, or green beans.

  Add sturdier veggies earlier and tender ones near the end.

• Spicy version: Add red pepper flakes or a dash of hot sauce to the pot or individual bowls.

FAQ

Can I use leftover cooked rice?

Yes. Add 1.5 to 2 cups of cooked rice during the last few minutes of cooking, just to warm through. You may want slightly less broth reduction since cooked rice won’t absorb as much liquid.

Can I make this in a slow cooker?

Yes.

Add everything except the rice, peas, greens, and lemon. Cook on Low for 6–7 hours or High for 3–4 hours. Shred the chicken, add rinsed rice, and cook on High until the rice is tender, 20–30 minutes.

Stir in peas, greens, and lemon at the end.

What about an Instant Pot version?

Sauté aromatics on Sauté, add broth, chicken, rinsed rice, and seasonings. Pressure cook on High for 6 minutes, then quick release. Shred chicken, stir in peas, greens, and lemon, and let sit on Keep Warm for a few minutes.

How can I make it gluten-free or dairy-free?

The recipe is naturally gluten-free as long as your broth is certified GF.

It’s dairy-free if you use olive oil and skip the creamy add-ins.

Why is my soup too thick after storing?

Rice absorbs liquid as it sits. When reheating, add extra broth or water until it reaches your preferred consistency, then adjust salt and lemon.

Can I make it vegetarian?

Yes. Use vegetable broth and swap the chicken for a can of chickpeas or white beans.

Add them after the rice cooks so they don’t break apart.

What kind of rice works best?

Long-grain white rice keeps the broth lighter and the grains separate. Short-grain rice will thicken the soup more. Both work—choose based on your texture preference.

How do I prevent the rice from turning mushy?

Rinse the rice, simmer gently, and stop cooking when it’s just tender.

If you plan to store leftovers, cook the rice slightly al dente or cook it separately and add to each portion.

Wrapping Up

Chicken Vegetable Rice Soup is the kind of meal you can count on—simple to make, easy to love, and full of real comfort. With a few pantry staples and a handful of veggies, you get a wholesome pot of soup that suits any season. Keep this recipe in your back pocket and tweak it to fit your mood.

It’s a reliable classic that never wears out its welcome.

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