One Pot Chicken and Rice Soup
This one pot chicken and rice soup is comfort food at its finest. Perfect for a chilly day, easy to make, naturally gluten free and even freezer friendly! Make a big batch to have for dinner throughout the week.
Nothing brings me more joy than soup season. Maybe it’s because I have an October birthday but cozy, warm and one pot soups never fail to make my heart happy. This one pot gluten free chicken and rice soup is going to be on repeat all season long.
It’s similar to my gluten free chicken noodle soup, but of course uses rice instead of pasta and we’re also using chicken thighs instead of rotisserie chicken. It’s herby, with dried herbs like thyme, rosemary and parsley and a rich savory flavor from chicken broth and bouillon.
You can serve it with some of my thickly cut gluten free bread which soaks up all of that broth so nicely. If you love this soup, try my Tuscan white bean soup next!
Before we get started…
- I used chicken thighs but you can definitely use chicken breasts if you prefer. I just prefer the texture of thigh meat, but totally up to you!
- I used white jasmine rice here – if you would prefer to use wild rice or brown rice, you definitely can, but you will need to add extra broth, about 1 more cup to ensure the rice cooks thoroughly.
- To make this soup dairy free, just swap the butter for olive oil!
How to make chicken and rice soup
Heat a large pot or dutch oven over medium heat and add the butter.
Once melted, add in the diced celery, onion and carrot. Saute for about 5 minutes or until the veggie start to soften.
Add in the minced garlic and saute for an additional 1 minute. Cut off any excess fat from the chicken thighs and add to the pot along with all remaining ingredients.
Bring to a low boil, then reduce the heat to low and simmer for about 15-20 minutes or until the chicken is cooked through and has reached an internal temperature of 165 degrees Fahrenheit.
Remove all the chicken thighs and use two forks to shred, or cut into chunks – I prefer to shred!
Add back to the pot and stir to combine. Taste and adjust flavors as desired. The rice will continue to absorb the broth as the soup sits, so if you want to thin it out, feel free to add more broth. Garnish with fresh parsley and enjoy! Try my gluten free chicken pot pie next!
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Slow cooker instructions
You can modify this recipe to make it in a crockpot! Making soup in the slow cooker is an easy way to make dinner ahead of time so you can just set it and forget it. Add the butter and the carrots, onion and celery into a 6 quart slow cooker.
Saute until the veggies have softened. Add in all remaining ingredients and cook on low for about 6 hours or high for 2 1/2 – 3 hours. Remove the chicken breasts and shred. Add back into the soup and taste and adjust the flavors as desired.
How to store and freeze
Once prepared, this soup will keep in the fridge for 3-4 days. The rice will continue to absorb the broth even in the fridge, so I usually reheat with some bone broth to thin it out and add in extra protein! Just be sure to let it cool completely, then I often just store it right in the pot with a lid on top, but you can transfer it to a container as well.
To freeze, allow the soup to cool completely, then transfer to an air tight container and freeze for up to 2 months. I like to freeze in smaller batches so I can just thaw what I need at a given time. Then just let thaw in the fridge overnight and reheat with some extra chicken broth!
Should I cook rice before adding to soup?
There’s a few methods for cooking a chicken and rice soup- one involves cooking the rice directly in the broth and one involves cooking the rice separately from the soup and pouring the soup right on top of the rice.
I opted to cook the rice in the soup because I think it creates more flavor, but you do run the risk of the rice getting mushy, especially if you plan on storing leftovers. If you prefer, you can cook the rice on the side as you would normally cook rice, then ladle the soup onto the rice in bowls to prevent any mushy rice. You may opt to cook the rice in chicken broth to make up for some of that lost flavor.
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One Pot Chicken and Rice Soup
by: claire cary
Ingredients
- 2 tablespoons butter
- 2 stalks celery
- 1 ½ cups yellow onion diced
- 2 large carrots peeled and sliced or diced
- 2 teaspoons minced garlic
- 5 cups low sodium chicken broth
- ¾ cup uncooked jasmine rice
- 6 boneless, skinless chicken thighs
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¾ teaspoon dried rosemary
- ¾ teaspoon dried thyme
- ½ teaspoon dried parsley
- 1 ½ teaspoon chicken bouillon paste
Instructions
- Heat a large pot or dutch oven over medium heat and add the butter.
- Once melted, add in the diced celery, onion and carrot. Saute for about 5 minutes or until the veggie start to soften.
- Add in the minced garlic and saute for an additional 1 minute. Cut off any excess fat from the chicken thighs and add to the pot along with all remaining ingredients.
- Bring to a low boil, then reduce the heat to low and simmer for about 15-20 minutes or until the chicken is cooked through and has reached an internal temperature of 165 degrees Fahrenheit.
- Remove all the chicken thighs and use two forks to shred, or cut into chunks – I prefer to shred!
- Add back to the pot and stir to combine. Taste and adjust flavors as desired. The rice will continue to absorb the broth as the soup sits, so if you want to thin it out, feel free to add more broth!
- Garnish with fresh parsley and enjoy!
Notes
Comments
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I was delighted with your recipe my soup was delicious.
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