Chicken and Rice Soup Recipe – Crock Pot & Stove Top Instructions

As the colder months settle in, there’s nothing better than a bowl of Chicken and Rice Soup to help you feel warm and satisfied. This soup recipe is one of my favorite classic comfort foods that is not only delicious, but easy to make.

The combination of tender chicken, hearty rice, and a flavorful broth is not only satisfying but also can easily be adapted to your preferences. Whether you’re looking to feed your family or enjoy a cozy meal for yourself, this recipe is simple and filled with ingredients you likely already have in your kitchen.

Although I tend to make soups on Sundays, this recipe comes together so quickly that it is also ideal for a quick weeknight dinner. So the next time you are looking for something warm and satisfying, be sure to make this soup recipe. It just might become your favorite!

Best Type of Chicken to Use

For chicken and rice soup, I recommend using bone-in, skinless chicken breasts. Bone-in chicken adds extra flavor to the broth while it simmers, making the soup rich and delicious. Once cooked, the chicken is shredded and returned to the pot, creating tender bites in every spoonful.

If you don’t have bone-in chicken, boneless chicken breasts or thighs work as well. Thighs are naturally more forgiving and stay moist, which is helpful if you’re worried about overcooking.

Rotisserie chicken can also be used for convenience. Just skip the cooking step and add the cooked and shredded chicken during the final 10 minutes of simmering.

Choosing the Right Rice

Rice is an important component of this chicken and rice soup recipe, so selecting the right type is key. I use white long-grain rice for its quick cooking time and light texture, which doesn’t overpower the broth.

If you want a slightly nuttier flavor and heartier texture, try brown rice, though keep in mind it requires a longer cooking time. And if you are looking for a more indulgent twist, wild rice adds an earthy flavor and a chewy bite.

No matter what rice you choose, cook it separately and add it to the soup at the end to avoid it soaking up too much broth and becoming mushy.

Cooking Methods

This recipe includes instructions for both stovetop and crock pot cooking. Both methods are easy, but each has its benefits.

• Stovetop Method: Perfect if you’re short on time, as the soup is ready in about an hour. The stovetop also gives you more control over the cooking process.
• Crock Pot Method: Great for when you want to set it and forget it. The longer cooking time on low heat allows the flavors to meld beautifully.

What You Need To Know Before Making Chicken and Rice Soup

1. Cook Rice Separately: Adding pre-cooked rice ensures it stays firm and doesn’t soak up too much broth, especially if you’re planning to store leftovers.
2. Taste and Adjust: Season the soup at the end of cooking. The flavors of the broth, chicken, and seasonings will develop as it cooks, so wait until the end to decide if it needs more salt, pepper, or a dash of hot sauce.
3. Simmer Gently: When cooking the chicken, keep the soup at a gentle simmer. Boiling can make the chicken tough.

Recipe Variations

One of the best things about this Chicken and Rice Soup recipe is its ability to be adaptable. You can easily adjust the ingredients to suit your taste, dietary needs or with what you have on hand in your kitchen. Below I have listed some of my favorite ways to make this soup your own.

• Vegetables: Add mushrooms, spinach, or peas for extra nutrients and variety.
• Broth: Swap chicken broth for vegetable broth to make it lighter.
• Spices: If you like a bolder flavor, add a pinch of cayenne pepper or smoked paprika.
• Grain Alternatives: Replace rice with quinoa, farro, or even small pasta shapes like orzo.
• Creamy Version: Stir in a splash of heavy cream or coconut milk for a richer and thicker soup.

Storing Chicken & Rice Soup Leftovers

As we all know, soup often gets better after a day or two, and that is no exception with this Chicken and Rice soup recipe. Just be sure to store it properly so you can enjoy it later.

• Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days. Although, it is best to store the rice separate from the soup to prevent it from absorbing too much liquid. However, if you have already added the rice to the soup simply add more broth or water when reheating.
• Freezing: Chicken and Rice Soup freezes well. Again, it’s best to freeze the rice separately, as freezing rice in the soup can lead to a mushy texture when reheated. Freeze the soup in portion-sized containers for up to 3 months.
• Reheating: Thaw frozen soup in the fridge overnight. Reheat on the stovetop over medium heat or in the microwave, stirring occasionally. If the soup has thickened during storage, add a splash of broth or water to loosen it up.

Chicken and Rice Soup Recipe

*Specific measurements and complete recipe instructions are located in a printable recipe card at the bottom of this article. However, be sure to continue to read the tips and tricks to making this recipe below.

INGREDIENTS

• 2 tablespoons butter
• 1 small yellow onion diced
• ½ cup diced carrots
• 2 ribs celery diced
• 3 cloves garlic minced
• 2 teaspoons dried Italian seasoning
• ½ teaspoon thyme
• ½ teaspoon dry mustard powder
• ¼ teaspoon pepper
• 5 cups chicken broth
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon hot sauce
• 1 1/4 lb. bone-in, skinless chicken breast

For Serving

• 2 ¼ cups cooked rice (which equals 3/4 cup dried rice)

STOVE TOP INSTRUCTIONS

In a large soup pot placed over medium heat add the butter. Once the butter melts add the onions, carrots, and celery. Saute for 4 minutes, then add the garlic and cook for approximately 1 minute or until fragrant.

Add the Italian seasoning, thyme, mustard powder, and pepper and stir. Then add the chicken broth, Worcestershire sauce, hot sauce, and chicken breast.

Bring the soup to a light simmer and place a lid on the pot, leaving a little space to one side so that it doesn’t bubble over. Allow the chicken to cook at a low simmer for 15-20 minutes.

Remove the chicken breasts and discard the sand use two forks to shred the meat. Return the meat to the pot and continue to simmer for 20 minutes.

If you haven’t already cooked the rice, do so at this time per package directions.

Taste the chicken and rice soup and season with additional salt and pepper per taste.

Add the rice to the pot, and stir. Serve immediately.

CROCK POT INSTRUCTIONS

Melt the butter and add it to the Crock Pot. Add the onions, carrots, celery, and garlic and toss to coat.

Add the Italian seasoning, thyme, mustard powder, pepper, chicken broth, Worcestershire sauce, hot sauce and chicken to the crock pot.

Cook on low for 6 hours. You can also cook it on High power for 3-4 hours, however the chicken will not be as tender.

Remove the chicken from the crock pot and shred the meat using two forks. Then return the meat to the crock pot for 30 minutes.

Cook rice according to package instructions. Then add the rice to the chicken soup and stir.

Serve immediately.

As we move into December and the chilly days that come with it, this Chicken and Rice Soup is the perfect way to warm up and enjoy a meal that’s both nourishing and easy to make. Whether you follow the stovetop or crock pot instructions, the result is a satisfying bowl of comfort that you can enjoy now or save for later.

However, if you are looking for other soups recipes be sure to check out my favorite 37 Winter Soup Recipes. I am sure you will find a few recipes to help you get through the cold winter months ahead!

Enjoy! Mary

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