Cozy Chicken Rice Soup Savory Bright and Comforting

Q: Can I make Chicken and Rice Soup ahead of time, and what’s the best way to store it?

Yes — this soup stores very well, but for the best texture store the rice separately from the broth and chicken if you can. In the fridge keep the components in airtight containers for up to 3–4 days; if freezing, freeze the soup without rice (rice gets gummy when frozen) and add freshly cooked rice when reheating.

Q: How do I stop the rice from getting mushy or soaking up all the broth?

Rinse the long‑grain rice before cooking to remove excess surface starch and add it later in the cook (about 15–18 minutes) so it becomes tender but not overcooked. If the rice swells and the soup seems thick, thin it with hot broth or water and adjust seasoning — a common tip from one‑pot weeknight cooks is to undercook rice slightly if you plan to reheat leftovers.

Q: Can I use chicken breasts, bone‑in pieces, or rotisserie chicken in this Chicken and Rice Soup?

Absolutely — thighs give richer flavour and are forgiving, breasts can be used but watch timing to avoid drying them out, and bone‑in pieces add extra depth (remove bones before shredding). Short on time? Stir in 2 cups shredded rotisserie chicken near the end and reduce simmer time; if using raw breasts or bone‑in pieces, confirm 165°F/74°C internal temperature before shredding.

Q: Is Chicken and Rice Soup a healthy option and how can I make it lighter or more nutritious?

This recipe is a balanced, protein‑forward meal (about ~400 kcal and ~32 g protein per serving) but sodium can vary with your broth. To lighten it, use low‑sodium broth, trim fat from chicken, add extra vegetables or leafy greens for fibre, and use less butter; for more calories and comfort, finish with a knob of butter and extra herbs like parsley or dill.

Q: Can I swap the rice for brown or pre‑cooked rice, and what adjustments are needed?

Yes — brown rice and wild rice need more liquid and 20–30 minutes longer, so either cook them separately and add at the end or extend simmer time and add more broth. For pre‑cooked or leftover rice, stir it in during the last 5 minutes of heating just to warm through so it doesn’t turn mushy.

Cozy Chicken and Rice Soup Easy OnePot Bright Lemon Parsley

By Fia MartinezSeptember 18, 2025

4.33 (3 Ratings)

Table of Contents

Recipe Introduction

Quick Hook

Chicken and Rice Soup hits all my comfort buttons. It mixes tender chicken with bright lemon parsley.
Honestly, it tastes like a warm hug.

Remember rainy nights and a big pot? My grandma used to say, soup heals.
That line stuck with me forever.

I love a versatile bowl. Try a rotisserie version for speed.
Rotisserie Chicken Rice Soup saves weeknight dinners.

Brief Overview

This recipe borrows from many traditions. Think classic Chicken Soup With Rice and cozy American bowls.
It nods to Greek Avgolemono Soup sometimes.

Difficulty is easy, really. Prep is short and forgiving.
Total time is about 1 hour total .

If you’re rushed, use pre-cooked chicken.
Then total time is just 30 minutes .
Yield is six generous servings per pot.

Use long grain white rice for texture. It keeps grains separate and light.
Or swap to brown rice with more time.

Main Benefits

Top health benefit is protein and warmth. This soup is gentle on sore throats.
It’s a true One-Pot Comfort Chicken Soup.

Perfect for weeknights and sick days. Serve with crusty bread or salad.
Kids and picky eaters usually approve.

What makes it special is balance. Savory broth, shredded chicken, lemon lift.
It’s a Lemon Parsley Chicken Soup with soul.

I learned a tip the hard way. Don’t overcook the rice, seriously.
Shredded Chicken and Rice Soup needs timing.

Want richness? Use chicken thighs. A proper Chicken Thigh and Rice Soup is forgiving.
Or try a One Pot Chicken And Rice method.

If you love tang, try Avgolemono twist. Whisk eggs and lemon off heat, temper slowly.
Sudden heat curdles the eggs. Remember that.

Okay, that’s the intro and vibe.
Next up let’s move to ingredients.

Ingredients & Equipment

A quick note first. A 2000 Chest study found chicken soup can ease inflammation. Crazy, right? That’s why I make this often.

Main Ingredients

Soup Base

2 tablespoons olive oil or unsalted butter (30 mL)
1 medium yellow onion, diced (about 1 1/2 cups / 150 g)
2 medium carrots, diced (about 1 cup / 120 g)
2 celery stalks, diced (about 3/4 cup / 100 g)
3 garlic cloves, minced (about 1 tablespoon / 9 g)
1 teaspoon kosher salt (5 g) and 1/2 teaspoon freshly ground black pepper (1 g)

Chicken & Broth

8 cups low-sodium chicken broth (1.9 L) — use good broth. Homemade or low-sodium boxed is best.
1.5 lb boneless, skinless chicken thighs (680 g) — thighs are juicy. Breasts ok, but watch for dryness.
1 bay leaf and 2 sprigs fresh thyme (or 1/2 teaspoon dried thyme )

Rice

1 cup long-grain white rice, rinsed (185 g) — rinse to keep broth clear. Use Long Grain White Rice for fluffy results.

Finishing

2 tablespoons chopped parsley (8 g) and 1 tablespoon lemon juice (15 mL)
Optional 1 tablespoon unsalted butter (15 g) for silkiness

I once used a store Rotisserie Chicken Rice Soup shortcut. It saved time and tasted great. Oh my gosh, life saver.

Seasoning Notes

Essential combos: onion + garlic + thyme. Add lemon and parsley at the end. That creates a classic Lemon Parsley Chicken Soup brightness.

Flavor enhancers: a knob of butter, splash of white wine, or a teaspoon of soy sauce for depth. Aromatics: bay leaf, thyme, fresh parsley.

Quick swaps: use Rotisserie Chicken for fast Shredded Chicken and Rice Soup . Swap dried thyme for 1/3 amount of fresh.

Use chicken breast if you prefer lean meat. For a tangy twist, try a partial Greek Avgolemono Soup finish.

Equipment Needed

Essentials only: large heavy-bottomed pot or Dutch oven (5 6 qt), wooden spoon, chef’s knife, cutting board, measuring cups, ladle, tongs, fork, and an instant-read thermometer.

Common alternatives: use a deep skillet if you lack a Dutch oven. Pair tongs with two forks to shred. If no thermometer, cook until juices run clear and meat shreds easily, or reaches 165° F ( 74° C) .

Honestly, this setup keeps the soup simple and comforting. It’s a reliable one-pot comfort win.

Cozy Opening

I make this Chicken and Rice Soup when the house smells like comfort. Oh my gosh, it warms you right up.

A small 2000 study even found chicken soup may ease cold symptoms a bit. I like that little science stamp when I ladle bowls for friends.

Prep Steps

Get your mise en place. Dice onion, carrots, celery. Rinse the long grain white rice . Measure broth and herbs. Shred two forks ready.

Save time by prepping veg the night before. Use a box grater for carrots if you're lazy. If you have rotisserie chicken, use it.

That turns this into a quick Rotisserie Chicken Rice Soup and cuts cook time.

Safety reminder: always check the chicken’s internal temp reaches 165° F ( 74° C) . Use an instant-read thermometer. Handle the hot pot with oven mitts.

step-by-step Process

Heat 2 tablespoons oil over medium. Sauté onion, carrot, celery 4– 6 minutes until soft.
Add garlic and cook 30 60 seconds until fragrant.
Push veg aside; sear thighs 1– 2 minutes per side for color (optional).
Add 8 cups broth, bay leaf, thyme. Bring to a boil; reduce and simmer until chicken reads 165° F ( 74° C) , about 15– 20 minutes .
Remove chicken. Add rinsed rice; simmer 15– 18 minutes until tender. Stir now and then.
Shred chicken; return to pot. Stir in 1 tablespoon lemon juice and parsley. Adjust salt and pepper.

Visual cues: onions are translucent. Chicken shreds easily. Rice is tender, never chalky. If soup thickens, thin with hot broth.

Pro Tips

Use thighs. They forgive mistakes and make a richer broth. For a quick weeknight, swap in 2 cups shredded rotisserie chicken and cook rice 10 12 minutes .

Don’t add rice too early that’s the #1 mistake. Overcooked rice turns mushy and sad.

Make-ahead: store soup without rice. Reheat and add fresh cooked rice to serve. For a tangy twist, try a mini Greek Avgolemono Soup finish with tempered eggs and more lemon.

Honestly, this is my go-to when I need cozy fast. Serve with crusty bread and a squeeze of lemon. You’ll thank me later.

Recipe Notes

As my mum always said soup fixes most days. This Chicken and Rice Soup tastes like that. It warms your hands and mood. It is homey. It is bright with lemon.

Serving Suggestions One-Pot Comfort Chicken Soup style

Serve in warm bowls. Add crusty bread for dipping. A simple green salad pairs well. For a brighter plate try a Lemon Parsley Chicken Soup finish.

If you want heartier fare, offer roasted vegetables. For a quick weeknight dinner use shredded rotisserie chicken. Rotisserie Chicken Rice Soup saves time and still feels special.

Presentation ideas for Chicken Soup With Rice

Spoon into shallow bowls for cozy vibes. Top with extra parsley and lemon wedges. A drizzle of olive oil adds sheen.

Scatter chopped chives for color. Little ramekins with grated parmesan work too.

Storage Tips keep it simple

Cool soup before storing. Refrigerate in airtight containers. Use within four days. If you stored rice separately, the texture stays better.

Freezing options are flexible. Freeze without rice for best results. Or freeze with rice if short on time. Thaw overnight in the fridge.

Reheating instructions are basic. Gently simmer on low until hot. Add a splash of broth if thick. Microwave in short bursts, stirring often.

Always check temperature. Chicken should reach 165° F / 74° C .

Variations mix it up

Try Greek Avgolemono Soup style for tang. Use the egg-lemon technique for silkiness. Swap to brown rice for chew. Try jasmine for a fragrant twist.

Make Chicken Thigh and Rice Soup for richer flavor. For lighter fare use chicken breast. For convenience, try Rotisserie Chicken Rice Soup.

Nutrition Basics simple facts

Roughly 400 calories per serving. About 32 grams of protein per bowl. Good balance of carbs and fat. The long-grain white rice gives steady energy.

Herbs add vitamin C and antioxidants. This soup hydrates and nourishes. It feels comforting and healthy.

Conclusion

Honestly, this recipe is forgiving and kind. Try it tonight. You will thank yourself tomorrow.

Frequently Asked Questions

Can I make Chicken and Rice Soup ahead of time, and what’s the best way to store it?

Yes this soup stores very well, but for the best texture store the rice separately from the broth and chicken if you can. In the fridge keep the components in airtight containers for up to 3 4 days; if freezing, freeze the soup without rice (rice gets gummy when frozen) and add freshly cooked rice when reheating.

How do I stop the rice from getting mushy or soaking up all the broth?

Rinse the long-grain rice before cooking to remove excess surface starch and add it later in the cook (about 15 18 minutes) so it becomes tender but not overcooked. If the rice swells and the soup seems thick, thin it with hot broth or water and adjust seasoning a common tip from one-pot weeknight cooks is to undercook rice slightly if you plan to reheat leftovers.

Can I use chicken breasts, bone-in pieces, or rotisserie chicken in this Chicken and Rice Soup?

Absolutely thighs give richer flavour and are forgiving, breasts can be used but watch timing to avoid drying them out, and bone-in pieces add extra depth (remove bones before shredding). Short on time?

Stir in 2 cups shredded rotisserie chicken near the end and reduce simmer time; if using raw breasts or bone-in pieces, confirm 165°F/74°C internal temperature before shredding.

Is Chicken and Rice Soup a healthy option and how can I make it lighter or more nutritious?

This recipe is a balanced, protein-forward meal (about ~400 kcal and ~32 g protein per serving) but sodium can vary with your broth. To lighten it, use low-sodium broth, trim fat from chicken, add extra vegetables or leafy greens for fibre, and use less butter; for more calories and comfort, finish with a knob of butter and extra herbs like parsley or dill.

Can I swap the rice for brown or pre-cooked rice, and what adjustments are needed?

Yes brown rice and wild rice need more liquid and 20 30 minutes longer, so either cook them separately and add at the end or extend simmer time and add more broth. For pre-cooked or leftover rice, stir it in during the last 5 minutes of heating just to warm through so it doesn’t turn mushy.

Any quick variations or chef tips to change the flavour profile?

Try Greek avgolemono (whisked eggs + lemon tempered into the broth) for a silky, tangy finish, or go Asian-inspired with ginger, soy, sesame oil and scallions. Small techniques make a big difference sear chicken briefly for extra flavour, finish with a squeeze of lemon to brighten, and always taste for salt at the end since broths vary widely.