Chicken Rice Soup With Rice Or Noodles Recipe

sauté aromatics

In a large heavy-bottomed pot or Dutch oven, heat the butter or oil over medium heat until shimmering. Add the diced onion, carrots and celery. Cook, stirring occasionally, until softened and the onion is translucent, about 6–8 minutes. Add the minced garlic and cook for 30–45 seconds more until fragrant.

optional roux

If you prefer a slightly thicker soup, sprinkle the tablespoon of flour over the softened vegetables and stir constantly for 1 minute to cook out the raw flour taste. This is optional—skip if you want a clear broth.

add liquids and seasonings

Pour in the chicken broth and 1 cup water, scraping up any browned bits from the bottom of the pot. Add the bay leaf, dried thyme, 1.5 teaspoons salt and 1/2 teaspoon freshly ground black pepper. Bring the mixture to a gentle simmer over medium-high heat.

While the broth comes to a simmer, season the chicken lightly with 1/2 teaspoon salt. If using breasts, you can leave them whole or cut into 1-inch pieces for faster cooking. Gently lower the chicken into the simmering broth. Reduce heat to maintain a gentle simmer (no rolling boil) and poach the chicken until cooked through: about 10–12 minutes for pieces or 15–20 minutes for whole breasts depending on thickness. The internal temperature should reach 165°F (74°C).

Remove the chicken from the pot with tongs or a slotted spoon and transfer to a cutting board. Let rest briefly, then shred or dice into bite-sized pieces. Return the shredded chicken to the pot.

if using white rice (cook in soup)

If using long-grain white rice, add the uncooked rice directly to the simmering soup once the chicken is removed and shredded. Add the extra 1 cup of broth/water listed in ingredients (rice will absorb liquid). Simmer, uncovered, until the rice is tender, about 15–18 minutes. Stir occasionally to prevent sticking and check seasoning halfway through.

if using brown rice

If using brown rice, par-cook the rice separately or use an additional 25–30 minutes of simmer time; brown rice requires more liquid. Alternatively, cook brown rice ahead and add during final warming.

if using pasta/noodles

If you prefer orzo or small pasta, bring the soup to a gentle simmer and add 1 cup of dry pasta. Cook until al dente, typically 8–10 minutes, stirring occasionally. Note: pasta will continue to soften after refrigeration; cook slightly firmer if planning leftovers.

if you cooked rice separately

If you cooked rice separately (recommended for reheating and texture retention), stir cooked rice or noodles into individual bowls or into the pot at the end and heat through 2–3 minutes before serving so grains don’t overcook.

Taste the soup and adjust seasoning with additional salt and pepper as needed. Remove and discard the bay leaf.

Stir in the chopped parsley and 1 tablespoon lemon juice to brighten flavors. If you like, add a small drizzle of olive oil for silkiness.

Ladle the soup into bowls, adding a portion of rice or noodles if they were cooked separately, and garnish with extra parsley or a lemon wedge. Serve hot.