Full of all the same flavors you love in Classic Chicken Noodle Soup, this Chicken Rice Soup is a simple winter dinner that can comfort you through those short days and cold nights. Rice in place of noodles is a fun switch and is not only delicious but also gluten-free, making it a great option when you need to prepare a meal for someone who doesn’t eat gluten.
I had never made Chicken Rice Soup until my friend, Ronica, told me that she makes it for her family all the time. I usually stick with chicken noodle soup, but I gave it a try and my family loved it.
I’m a huge fan of having soup for dinner in the fall and winter months. I love having a pot of soup simmering on my stove, and I love how warm and comforting it is to eat. I would say we eat soup at least twice a week in the winter.
We like to eat our soup with crackers, bread or rolls. I have some great recipes for bread and rolls. Depending on how much time I have, sometimes I will make homemade rolls. More often than not, I’ll pick up a loaf of something at the bakery in the grocery store, or I’ll grab a bag of rolls that just need to be partially baked in the oven before serving. So easy!
Some of my favorite Soup and Bread/Roll Recipes
- Sausage and Sweet Potato Tortellini Soup
- Copycat Macaroni Grill Rosemary Bread
- Olive Garden Pasta Fagioli Soup
- Easy French Bread
- Thick and Creamy Tomato Basil Parmesan Soup
- How to make Perfect Artisan Bread
Step-By-Step Pictures for How to Make Chicken Rice Soup
Frequently Asked Questions About Making Chicken Rice Soup
What kind of rice is best to use in this recipe?
Regular long-grain white rice is best in this recipe.
Can this soup be frozen?
Technically, yes, you can freeze this soup, but be aware that anytime rice is frozen it takes on a slightly different texture.
Do I cook the rice before adding it?
No, you do not cook the rice before adding it. When the rice cooks in the delicious chicken broth/stock, it takes on additional flavor that makes it extra yummy!
If I have leftover Rice can I use it in place of raw rice in this recipe?
I don’t recommend it. It won’t take on the flavor as much as it would if you cook the rice in the chicken broth of the soup. If you have leftover rice use it in this delicious Ham Fried Rice recipe.
How many servings does this Chicken Rice Soup make?
I have a family of seven that includes two teenage boys that are the size of large men. My family also includes a two-year-old that eats about half of a cup. Sooooo, we usually eat the entire pot or have one bowl left over. Having all of that to say and depending on how much people consider a serving, you will most likely be able to feed 6-8 people with this recipe.
What other veggies would taste good in this soup?
We like to add frozen peas sometimes or even small pieces of broccoli. Zucchini is another great addition.
- 1 tbsp butter or olive oil
- 4-5 large carrots, peeled and diced
- 3-4 large stalks of celery, sliced
- 1 large onion, diced
- 1 large garlic clove, crushed
- 1 tsp salt
- ¼ tsp ground black pepper
- 8-10 cups water
- 6 tsp chicken bouillon
- 1 cup raw long-grain rice
- 2-3 cups precooked chicken, rotisserie chicken works great
- 1-2 tsp lemon juice, to taste
- 1-2 tbsp dried or fresh parsley, optional
- In a large soup pot or an enamel Dutch oven sauté the diced carrots, celery, onion and garlic in the butter or olive oil over medium-high heat. Add the salt and pepper while you sauté them. Sauté until onions are translucent.
- Add the water and chicken bullion. Stir and bring to a boil.
- Once soup is boiling, reduce heat to medium and add the rice. Let the rice boil for 20 minutes or until it is tender. Add the chicken and heat through.
- Add lemon juice. It can be freshly squeezed or bottled. Taste the soup and adjust salt, pepper, and/or bullion to personal taste.
- Add dried or fresh parsley (optional).
Don't Forget Something Sweet!