Chicken and Rice Soup

Name: Chicken and Rice Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Ingredients: 2 tbsp butter; 1 onion, diced; 2 carrots, sliced; 2 celery stalks, sliced; 2 cloves garlic, minced; 8 cups chicken broth; 2 cups cooked shredded chicken; 1 cup long-grain white rice; 1 tsp dried thyme; 1 bay leaf; Salt and pepper, to taste; 2 tbsp chopped fresh parsley

6 servings15 min prep35 min cookEasy

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The Story Behind It

The Tale of Chicken and Rice Soup

Story updated September 18, 2026

Chicken and rice soup has ancient roots across many cuisines, appearing in Greek avgolemono, Latin American caldo de pollo, and beyond, as rice was a natural, filling addition to chicken broth wherever both were available. Its American form draws loosely on these traditions as a home remedy and comfort food.

Ingredients

Scale:· 6 servings

2 tbsp butter
1 onion, diced
2 carrots, sliced
2 celery stalks, sliced
2 cloves garlic, minced
8 cups chicken broth
2 cups cooked shredded chicken
1 cup long-grain white rice
1 tsp dried thyme
1 bay leaf
Salt and pepper, to taste
2 tbsp chopped fresh parsley

Instructions

1Melt the butter in a large pot over medium heat and cook the onion, carrots, and celery for 6 to 8 minutes until softened.
2Stir in the garlic and cook for 30 seconds until fragrant.
3Pour in the chicken broth, add the thyme and bay leaf, and bring the pot to a boil.
4Stir in the rice, reduce the heat, and simmer for 18 to 20 minutes, until the rice is tender.
5Add the shredded chicken and simmer for another 3 to 5 minutes until heated through.
6Remove the bay leaf, season with salt and pepper to taste, and finish with chopped parsley before serving.

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