My Classic Chicken and Rice Soup

The Chicken and Rice Soup I’ve Made for Years

My Lemon Chicken Orzo Soup has been such a huge hit with all of you over the years, and one question keeps popping up in the comments: “Suzy, can I make this with rice instead of orzo for a gluten-free option?” The answer is an enthusiastic yes!

It also made me realize it was finally time I shared the chicken and rice soup recipe that I’ve been making for my family for years. I honestly don’t know why I haven’t shared it sooner—perhaps because I’m always raving about my creamy Greek Avgolemono Soup, I simply forgot to highlight how much I love this brothy version! This is the one I make when someone in the house is feeling poorly or when there’s a chill in the air. 

The best part? You may have everything you need to make it waiting in your pantry and fridge right now. We build a deeply aromatic base, gently poach the chicken right in the broth to keep it succulent, simmer basmati rice until tender, and finish with a few fresh touches. You do it all in the same pot, so cleanup is easy. 

Key Ingredients

• Extra virgin olive oil: The start of everything delicious, I use EVOO to sauté the aromatics and build rich depth right from the start.
• Mirepoix: A combination of celery, onion, carrot, and garlic act as the essential, sweet, and savory flavor base to flavor the broth. 
• Chicken breasts: I call for a pound of boneless, skinless chicken breasts for this recipe. Poaching the chicken directly in the broth keeps the meat tender and infuses the soup with chicken flavor. Feel free to make extra and then make this Chicken Arugula Salad with Ginger Pomegranate Dressing or Chicken and Chickpea Salad.
• Chicken stock: A combination of stock and water gives this soup a flavorful yet clean-tasting broth. Choose low-sodium stock if you’re using store-bought to prevent the broth from tasting too salty. 
• Herbs: Dried oregano, dried thyme, and a bay leaf give the broth a warm, savory background flavor.
• Red pepper flakes: I wouldn’t call this soup spicy, but I like to add a pinch of red pepper flakes or Aleppo pepper to give the broth some warming spice.
• Basmati Rice: Long-grain basmati holds its shape beautifully without turning to mush in the hot soup. Rinse it in a fine sieve first to wash away any extra starch that might otherwise make the broth cloudy. You can substitute long-grain or jasmine rice if you don’t have basmati. To use brown rice, par-boil it ahead of time to make sure it softens.
• Lemon: The zest and juice of a whole lemon brightens the savory broth. 
• Green onions and parsley: I add both of these right at the end for a pop of color and freshness.

How to Make Chicken and Rice Soup

• Cook the vegetables. Chop 1 yellow onion and 2 celery stalks. Peel and slice 2 carrots into 1/4-inch rounds and mince 3 garlic cloves. In a large Dutch oven, heat 2 tablespoons extra virgin olive oil over medium. When the oil shimmers, add the onion, celery, carrots, and garlic. Season with a good pinch (about 1/2 teaspoon each) of salt and pepper. Cook, stirring occasionally, until the veggies have softened, about 5 minutes.
• Poach the chicken. Add 1 pound boneless skinless chicken breast (about 2 breast halves), 4 cups chicken stock, and 2 cups water. Season with the 2 teaspoons dried oregano, 1 teaspoon dried thyme, 1 bay leaf, either 1/2 teaspoon red pepper flakes or 1 teaspoon Aleppo pepper, and another dash of salt and pepper. Bring to a boil, then turn the heat to medium-low. Cook until the chicken is nearly fully cooked, 10 to 15 minutes, spooning out any foam that bubbles to the top of the cooking liquid.
• Cook the rice. Meanwhile, rinse 3/4 cup basmati rice. Transfer the chicken to a rimmed plate. Add the rinsed rice to the pot and raise the heat to bring the liquid back to a boil, then reduce the heat to medium-low and simmer until the rice is tender, 12 to 15 minutes or so. 
• Shred the chicken. While the rice is cooking, shred the chicken breasts into smaller pieces using two forks (hold one fork in each hand, tines facing down. Use one fork to pin the chicken in place, then drag the other fork through the meat, pulling away from the first.) 
• Finish and serve. Return the shredded chicken to the pot and simmer briefly, just to warm it through. Remove and discard the bay leaf. Turn the heat off and stir in the zest and juice of 1 lemon, 2 chopped green onions, and 1/2 cup chopped fresh parsley. Taste and adjust the seasoning. Ladle into bowls and serve with lemon slices.