Classic Chicken and Rice Soup
Forever a classic, chicken and rice soup is comfort food in its most wholesome form. Tender chicken, nutty wholegrain rice, sweet carrots and peas simmered together in a savoury broth to create a homemade soup that’s simple, nourishing and deeply satisfying. Loved by the whole family, it’s perfect for cosy evenings and the kind of comforting recipe you’ll find yourself making again and again.
I’ve always had a soft spot for this soup. Growing up in Canada, chicken and rice soup was a staple, and like many classic dishes, every family had their own version. My mother often made hers with wild rice, which gives the soup a lovely nutty flavour and hearty texture.
These days, I make it a little differently. My mother’s version included carrots and celery, but celery was never my favourite as a child. So in my version, I swap it for sweet peas and paper-thin carrot slices for a touch of sweetness and colour. If I were cooking just for myself, I would probably use wild rice, as I truly love it. But since this soup was made for my favourite Swabian and his three boys, I chose a more familiar rice instead. After all, here in Germany, rice isn’t quite as popular — this is potato country!
Ingredients for a Classic Chicken and Rice Soup
The ingredients for this chicken soup with rice are wonderfully flexible. Just like Grandma’s classic version, you can easily adapt the vegetables depending on what you have on hand. Here’s what I like to use and why:
- Chicken legs: I prefer organic chicken whenever possible for better flavour and quality. Chicken legs (or a mix of legs and breast) are ideal because the bones add extra depth to the broth. If you’re short on time, a rotisserie chicken works well too.
- Onions, garlic, sea salt, pepper and bay leaves: These simple aromatics create the comforting base flavour of this classic chicken and rice soup.
- Rice: Wholegrain long-grain rice, such as wholegrain basmati, is a great choice. It has a slightly nutty flavour and keeps its texture in the soup. A wild rice basmati blend also works well.
- Chicken broth: Use a good-quality store-bought bone broth or homemade chicken broth. If you need a quick option, a good quality stock cube works too.
- Vegetables: Carrots add colour and natural sweetness, while frozen peas bring freshness. No need to thaw them first but avoid canned peas, as they are simply too soft.
- Fresh lemon juice (optional): A squeeze of lemon juice at the end adds a bright, fresh note to the soup.
- Parsley: Fresh flat-leaf parsley adds a lovely finishing touch.
Tip: If you have picky eaters in the family, simply finely chop the onions in a mini food processor. They will practically disappear into the soup!
How to Make Chicken Soup with Rice
Making a chicken and rice soup couldn’t be easier. With this soup all you basically need to do is throw the chicken in a pot with the rice and walk away. It’s as easy as one, two, three:
- Simply add the chicken, broth, onion, garlic, rice, bay leaves and salt to a large pot or Dutch oven. So everything except the carrots, peas and parsley. I like using a heavy pot, as it holds heat well and allows everything to cook gently and evenly, which in the end helps keep the chicken wonderfully tender. Let the soup simmer softly for about 30 minutes.
- Remove the chicken from the pot and set them aside until cool enough to handle. The meat should now be tender and easy to pull from the bone. Shred the chicken and return it to the pot along with the carrots and peas.
- Let the soup simmer for a few more minutes, until the vegetables are cooked to your liking. Stir in the fresh parsley and, if you like, add a squeeze of lemon juice to brighten the flavours. Voila! Your homemade chicken and rice soup is now ready to enjoy!
TIPS: Don’t even think about substituting white rice, it just gets mushy. And if you are pressed for time or feeling extra lazy, you can use leftover rice and rotisserie chicken to make this super easy and heartwarming soup.
Reasons to Love this Classic Chicken and Rice Soup
There are plenty of reasons why a good bowl of chicken and rice soup. It never goes out of style, and here’s why:
- Simple and effortless: Just add the ingredients to a pot and let them gently simmer. It’s one of those wonderfully unfussy recipes that practically cooks itself.
- Wholesome and nourishing: A bowl of homemade chicken and rice soup is warm, comforting and just the thing when you need something soothing, especially during cold season.
- Family favourite: Mild, hearty and satisfying, this is the kind of soup both kids and adults happily gather around the table for.
- Perfect for meal prep: Like many soups, it tastes even better the next day as the flavours deepen.
If this recipe has you in the mood for more tasty chicken soup recipes, you might also enjoy:
Classic Chicken and Rice Soup with Peas & Carrots
Ingredients
- 4 organic chicken legs, thigh with the drumstick attached (about 800 g)
- 2 small yellow onions, finely minced
- 1 garlic clove, minced
- 1 cup long-grain brown rice (200 g)
- 1 1/2 teaspoons sea salt
- 2 bay leaves
- 8 cups chicken broth (2 liters, or use half broth and half water)
- 1 cup frozen peas (130 g)
- 3 medium carrots, peeled and sliced into paper-thin disks using a mandoline
- 3 tablespoons chopped fresh flat-leaf parsley
- freshly ground black pepper, to taste
- fresh squeezed lemon juice, optional
Instructions
- Place chicken in large pot or Dutch oven; add the broth, onion, garlic, rice, bay leaves and salt and bring to a boil. Reduce the heat, cover, and simmer for 30 minutes.
- Transfer the chicken pieces to a colander. When cool enough to handle, remove meat (I find using a fork is the most effective way to do this); discard the skin and bones. Coarsely chop the chicken and return to the pot.
- Add the peas and carrots and cook for 5-8-minutes. TIP: If you like your carrots soft, then add them when you remove the chicken pieces.
- Taste broth and season with salt and pepper to taste and add a squeeze or two of lemon juice (if using). Stir in half of the parsley. Ladle into serving bowls and garnish with the remaining parsley. Serve and enjoy!
Nutrition
Notes
- Go ahead and throw in some more vegetables if you like. Chopped tomatoes, pointed cabbage (my favorite add-on), broccoli florets, or even green asparagus are great additions.
- Any remaining soup can be stored, covered, for up to 3 days in the refrigerator once cooled or frozen in individual portions for up to 4 months.
- You can also use chicken breasts for this recipe. I like to use the legs and thighs or a mix of both breast and thigh for more flavour.
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