This comforting chicken and rice soup is packed with tender vegetables, herbs, and sunny lemon. It’s naturally gluten-free and you can put it together with mostly pantry ingredients!
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.
Tips for the Best Chicken and Rice Soup
- Skim the foam. Spooning off the foam that collects while the chicken poaches keeps the broth clean-tasting and clear.
- Rinse the rice. It only takes a minute, and it makes a difference in both texture and the clarity of the broth.
- Don’t overcook the chicken. It will go back into the soup after shredding, so you don’t need to overdo it on the poaching step.
- Add the lemon and herbs off the heat. This keeps their flavor bright and fresh.
- Taste and adjust. Chicken broth and stock vary so much in terms of seasoning, so you may find you want a little more salt, pepper, or lemon at the end to make the flavors pop.
- Add liquid, if necessary: Rice naturally absorbs liquid as it sits. Simply splash in a little extra chicken stock or water when reheating leftovers on the stovetop to bring back that perfect soupy consistency.
What to Serve with Chicken and Rice Soup
Between the chicken, vegetables, and rice, this soup is a complete meal on its own. But a few simple sides turn it into something even more special. Here are my favorites:
- Warm bread: Either crusty bread or warm pita are perfect for dipping and mopping up every last drop of the lemony broth.
- A toasted cheese sandwich: Soup and a grilled cheese is a classic for a reason. This is how I make it with a Mediterranean twist.
- A mezze-style plate: A few extra bites—olives, whipped feta, cucumber slices, and cherry tomatoes make an easy, colorful side with no cooking required.
- A fresh salad: Whether a colorful fattoush or a simple Greek-style green salad, you can’t go wrong adding some freshness and crunch to the table.
More Cozy Mediterranean Chicken Soups
Avgolemono Soup Recipe (Greek Lemon Chicken Soup)
Mediterranean-Style Turmeric Lemon Chicken Soup
Soupe Jo (Persian Chicken Barley Soup)
One-Pot Chicken and Kale Soup with Creamy White Beans
Chicken and Rice Soup
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Ingredients
- 2 tablespoons extra virgin olive oil
- 1 yellow onion, chopped
- 2 celery stalks, chopped
- 2 carrots, sliced into 1/4-inch rounds
- 3 garlic cloves, minced
- Kosher salt
- Black pepper
- 1 pound boneless skinless chicken breast (about 2 breast halves)
- 4 cups chicken stock
- 2 cups water
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 bay leaf
- 1/2 teaspoon red pepper flakes or 1 teaspoon Aleppo pepper
- 3/4 cup basmati rice, rinsed
- 1 lemon, zested and juiced
- 2 green onions, chopped (whites and green parts)
- 1/2 cup chopped fresh parsley
- Lemon slices, to serve
Instructions
-
Cook the vegetables. In a large Dutch oven, heat the olive oil over medium. When the oil shimmers, add the onion, celery, carrots, and garlic. Season with a good pinch of salt and pepper. Cook, stirring occasionally, until the veggies have softened, about 5 minutes.
-
Poach the chicken. Add the chicken, chicken stock, and water. Season with the oregano, thyme, bay leaf, red pepper flakes, 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. Transfer the chicken to a rimmed plate for now. 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. Add the shredded chicken to the pot and simmer briefly, just to warm the chicken through. Remove and discard the bay leaf. Turn the heat off and stir in the lemon juice and zest, green onion, and fresh parsley. Taste and adjust the seasoning. Ladle into bowls and serve with lemon slices.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil and spices used in this recipe.
- How to Store Chicken and Rice Soup: Store leftover soup in an airtight container in the fridge for up to 4 days. The rice will keep absorbing broth as it sits, so the soup will thicken.
- To Reheat: Warm gently on the stove over medium-low heat. Rice will naturally absorb the broth as it sits. Simply splash in a little extra chicken stock or water when reheating leftovers to bring it back to a soupy consistency.
- To Freeze: The soup can be frozen for up to 3 months. For the best texture, freeze the soup without the lemon wheels and herbs and add them after reheating.
Nutrition
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