Save There's something about the smell of celery and onion hitting hot oil that signals the beginning of comfort. My neighbor knocked on my door one January evening with snow still clinging to her coat, asking if I had any soup going because her apartment's heat had gone out. I didn't, but I had everything for this chicken and rice soup, and twenty minutes into stirring that pot, she stopped shivering. That's when I understood this wasn't just a recipe—it was a quiet way of saying someone matters.
My kid came home from school complaining about everything—the day, the weather, the unfairness of homework. I set down a steaming bowl of this soup, and somewhere between the first and third spoonful, the complaints just stopped. Food does that sometimes. It doesn't fix things, but it creates a moment where everything else can wait.
Ingredients
- Chicken breasts: Two large ones give you enough protein to make this feel substantial without being heavy; if you catch them on sale, grab extras and freeze them for another quiet evening.
- Olive oil: Two tablespoons is the right amount to get those vegetables to soften without making the soup greasy.
- Yellow onion: One large onion, diced, becomes almost sweet as it cooks down and builds the foundation of flavor.
- Carrots: Three of them, peeled and sliced, add natural sweetness and that familiar comfort factor everyone recognizes.
- Celery stalks: Three stalks create the aromatic base that makes the kitchen smell like someone who knows what they're doing.
- Garlic cloves: Three minced cloves add depth without overpowering the gentler flavors of the broth and rice.
- Long-grain white rice: Three-quarters cup, rinsed first, keeps its texture and doesn't turn mushy by the end.
- Low-sodium chicken broth: Eight cups gives you the liquid foundation, and using low-sodium lets you control the salt level as you taste.
- Dried thyme and rosemary: One teaspoon thyme and half a teaspoon rosemary bring earthiness that tastes like home cooking, not just seasoning.
- Bay leaves: Two of them add mystery you can't quite name but would absolutely miss if they weren't there.
- Salt and black pepper: Start with one teaspoon salt and half a teaspoon pepper, then adjust because every broth tastes different.
- Fresh parsley: Two tablespoons chopped at the end brightens everything and makes the soup look like you actually cared about presentation.
- Lemon juice: Half a lemon's worth is optional, but those few drops wake up the flavors in a way that feels almost miraculous.
Instructions
- Heat and soften the vegetables:
- Pour olive oil into your pot over medium heat and add the diced onion, carrots, and celery. You'll know they're ready when the onion turns translucent and the kitchen fills with that unmistakable aroma that says cooking is happening. This takes five to six minutes, and honestly, it's one of my favorite parts—the waiting and the smelling.
- Build the aromatic layer:
- Stir in the minced garlic, thyme, and rosemary, then let it cook for just one minute. You want to smell it change, to become more fragrant, which is your signal that the herbs are releasing their oils into the oil.
- Add the chicken and broth:
- Place the chicken breasts into the pot, pour in all the chicken broth, add the bay leaves, salt, and pepper. Bring everything to a boil—you'll see the surface start to bubble and the chicken will begin to turn white around the edges.
- Simmer with the rice:
- Stir in your rinsed rice, reduce the heat to a gentle simmer, and cover the pot. Set a timer for twenty to twenty-five minutes and resist the urge to peek too often; the steam does the work here. When you do lift the lid at the end, the rice should be tender and the chicken cooked through.
- Shred and return:
- Remove those cooked chicken breasts with tongs and place them on a cutting board. Using two forks, pull them apart into shreds—it's easier than you'd think, and there's something satisfying about the process. Stir the shredded chicken back into the soup.
- Finish and taste:
- Fish out and discard those bay leaves, then stir in the fresh parsley and lemon juice if you're using it. Take a spoonful, taste it, and adjust the salt and pepper because seasoning is personal—what tastes right to you is what matters.
- Serve:
- Ladle the soup into bowls and serve it hot, maybe with some crusty bread on the side. That's it—you've made something that tastes like it took all day but only took an hour.
Save My grandmother used to say that soup is what you make when you want someone to know you were thinking about them. This soup taught me that she wasn't being poetic—she was just telling the truth in her quiet way.
Why This Soup Works Every Time
There's a reason this recipe has been made in kitchens for generations: it follows a formula that actually works. You soften your vegetables to build flavor, add your protein and liquid, then let time and heat do the rest. Nothing fancy, nothing that requires special skills or hard-to-find ingredients. Just honest cooking that turns simple things into something nourishing.
Variations That Keep It Interesting
If you find yourself making this soup every week, there are small changes that feel like cooking something new. Swap the chicken breasts for thighs and the broth becomes richer, deeper, more flavorful—the meat breaks down slightly and creates its own sauce. Try brown rice instead of white and you get more texture, more fiber, and a nuttier taste, though it'll need a few extra minutes to cook. Add a splash of cream at the very end if you want it to feel luxurious, or squeeze in more lemon if you want brightness.
The Details That Matter
Some of the best cooking happens in the small decisions. Using low-sodium broth means you're the one in control of salt levels, not the manufacturer. Rinsing your rice before it goes in prevents starch from clouding your broth. Shredding the chicken instead of leaving it in chunks makes every bite feel more integrated, more intentional. These aren't complicated things, but they're the difference between a soup that's good and one that tastes like you actually cared.
- If your broth tastes too salty, add a potato while cooking and remove it before serving—it'll absorb the excess.
- Make this soup in a Dutch oven if you have one; the heavy bottom distributes heat evenly and the soup tastes noticeably better.
- Leftover soup keeps for four days in the fridge and actually tastes better the next day as flavors meld together.
Save This soup is proof that the simplest dishes often bring the most comfort. Make it for yourself on a cold night, or make it for someone who needs it more than they need words.
Recipe FAQ
- → Can I make this soup ahead of time?
Absolutely. The flavors deepen when refrigerated overnight. Store in an airtight container for up to 4 days. Reheat gently on the stovetop, adding a splash of broth if needed.
- → Can I freeze this soup?
Yes, freeze for up to 3 months. Rice may soften slightly when reheated. Consider adding fresh rice when serving if texture matters. Cool completely before freezing in freezer-safe containers.
- → What rice works best?
Long-grain white rice holds its shape beautifully. Brown rice adds fiber but requires 15-20 minutes extra cooking time. Rinse any rice thoroughly before adding to prevent cloudy broth.
- → Can I use rotisserie chicken?
Certainly. Skip the initial chicken cooking step and add shredded rotisserie meat during the last 10 minutes. This reduces total time to about 30 minutes.
- → How do I prevent rice from overcooking?
Check rice at the 20-minute mark. If tender, remove the soup from heat immediately. The residual heat continues cooking. For leftovers, rice will absorb more liquid—simply add extra broth when reheating.
- → Can I make this dairy-free?
Yes, the base is naturally dairy-free. Omit the optional cream finish mentioned in the notes. The lemon juice adds brightness without dairy.