This Chicken and Rice Soup is the ultimate one-pot wonder, blending tender chicken, fluffy rice, and vibrant veggies in a rich, savory broth. Perfectly balanced with a hint of garlic and herbs, every spoonful is a comforting embrace of warmth and flavor. Ready in just 50 minutes, it’s a lifesaver for busy weeknights or cozy weekends.
The creamy texture of the rice pairs beautifully with the juicy chicken, while carrots and celery add a satisfying crunch. Packed with 22g of protein and only 337 calories per serving, it’s as nourishing as it is delicious. This soup is a hearty, wholesome meal that’ll leave everyone at the table smiling.
Ingredients for Chicken and Rice Soup
- 4 Tablespoons (57 g) unsalted butter
- 1 medium yellow onion (140 g), diced (about 1 cup)
- 3 stalks celery (105 g), leaves removed and chopped (about 1 cup)
- 2 large carrots (130 g), chopped (about 1 cup)
- 1 Tablespoon minced garlic (about 3-4 large cloves)
- 3 Tablespoons all-purpose flour
- ¾ teaspoon dried thyme
- ½ teaspoon dried parsley
- ½ teaspoon smoked paprika
- ¾ teaspoon table salt, plus additional to taste
- ½ teaspoon ground black pepper, plus additional to taste
- 5 cups (1.2 L) chicken broth
- 1 lb (453 g) raw boneless, skinless chicken breast (or a mix of breast and thighs)
- 1 cup (180 g) wild rice, uncooked
- ⅓ cup (80 ml) heavy cream (see note for substitutions)
Step-by-Step Instructions
- Melt the butter: In a large pot or Dutch oven over medium heat, melt the butter.
- Sauté the vegetables: Add the onion, celery, and carrots. Cook until softened, about 4-5 minutes.
- Add garlic: Stir in the minced garlic and cook until fragrant, about 30 seconds.
- Incorporate flour and spices: Sprinkle the flour evenly over the pot and stir until absorbed and no lumps remain. Add the thyme, parsley, smoked paprika, salt, and pepper. Cook for a few seconds until well-combined.
- Add broth: Slowly pour in the chicken broth while stirring. Bring to a boil.
- Cook chicken and rice: Add the chicken and wild rice. Return to a boil, then cover, reduce heat to a simmer, and cook until the chicken is cooked through and the rice is tender, about 20 minutes.
- Shred the chicken: Remove the chicken from the pot and cut or shred it. If the rice isn’t fully cooked, let the chicken rest, covered, and continue cooking the soup until the rice is tender.
- Add cream: Reduce heat to low and slowly stir in the heavy cream until combined.
- Simmer and serve: Allow the soup to simmer for a few minutes before serving warm. Enjoy!
Perfect Pairings: Serving Suggestions
This Chicken and Rice Soup is hearty enough to stand alone, but it pairs beautifully with a side of crusty bread or a simple green salad. For a cozy meal, try serving it with warm, buttered rolls or a slice of sourdough to soak up the creamy broth. If you’re feeling fancy, sprinkle fresh parsley or a dash of smoked paprika on top for a pop of color and flavor.
Make It Your Own: Recipe Variations
Customize this soup to suit your taste! Swap wild rice for brown rice or quinoa for a different texture. Add a handful of spinach or kale in the last few minutes of cooking for a boost of greens. If you prefer a spicier kick, toss in a pinch of red pepper flakes or a dash of hot sauce. For a dairy-free version, replace the heavy cream with coconut milk or omit it entirely—it’ll still be delicious!
Save Time: Prep Ahead Tips
To streamline your cooking, chop the onion, celery, and carrots the night before and store them in an airtight container in the fridge. You can also measure out the spices and keep them in a small bowl for easy access. If you’re short on time, use pre-cooked shredded chicken and add it at the end—just reduce the simmering time to ensure the rice cooks through.
Keep It Fresh: Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, add a splash of chicken broth or water to loosen the soup, as the rice tends to absorb liquid over time. For longer storage, freeze the soup in individual portions for up to 2 months. Thaw overnight in the fridge and reheat gently on the stovetop.
Soup Success: Equipment Guidance
A large pot or Dutch oven is essential for this recipe, as it provides even heat distribution and plenty of room for all the ingredients. If you don’t have a Dutch oven, a heavy-bottomed soup pot will work just fine. A sharp knife and cutting board will make prepping the veggies a breeze, and a ladle is perfect for serving up this comforting soup.
Chicken and Rice Soup (One Pot Dinner Recipe!)
Ingredients
- 4 Tablespoons unsalted butter 57 g
- 1 medium yellow onion 140 g, diced (about 1 cup)
- 3 stalks celery 105 g, leaves removed and chopped (about 1 cup)
- 2 large carrots 130 g, chopped (about 1 cup)
- 1 Tablespoon minced garlic about 3-4 large cloves
- 3 Tablespoons all-purpose flour
- ¾ teaspoon dried thyme
- ½ teaspoon dried parsley
- ½ teaspoon smoked paprika
- ¾ teaspoon table salt plus additional to taste
- ½ teaspoon ground black pepper plus additional to taste
- 5 cups chicken broth 1.2 L
- 1 lb raw boneless skinless chicken breast 453 g, or a mix of chicken breast and thighs
- 1 cup wild rice 180 g, uncooked
- ⅓ cup heavy cream 80 ml, see note
Instructions
- Melt butter in a large pot or Dutch oven over medium heat.
- Add onion, celery, and carrots and cook until softened (about 4-5 minutes).
- Add minced garlic and cook until fragrant (about 30 seconds).
- Sprinkle flour evenly over the pot and stir until flour is absorbed and no lumps remain. Add spices (thyme, parsley, smoked paprika, salt, and pepper) and cook several seconds longer until well-combined.
- Slowly, while stirring, add chicken broth to the pot. Bring to a boil.
- Add chicken and rice and return to a boil. Cover, reduce heat to a simmer, and cook until the chicken is cooked through and rice is fully cooked (about 20 minutes).
- Remove chicken from the pot and cut or shred (I prefer to shred). If the rice is not tender yet, let the chicken rest, covered, beside the stovetop and continue to cook the soup, covered, until the rice is cooked through (that way you don’t overcook it). Once the rice is cooked through, return the chicken to the pot.
- Reduce heat to low then slowly stir in heavy cream until combined.
- Allow to simmer for several minutes before serving warm. Enjoy!