Recipe

Creative Chicken and Rice Soup

Cozy chicken and rice soup with lemon, ginger, and a swirl of herby yogurt for bright, comforting bowls that still feel fresh.

By Matt Campbell

•

4.8

A steaming bowl of chicken and rice soup with shredded chicken, carrots, celery, and fresh herbs on top, sitting on a wooden table with a spoon beside it

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Chicken and rice soup is the culinary equivalent of a warm hoodie. It shows up when you are under the weather, when the weather is under you, and when you just need dinner to stop asking so many questions.

This version is my slightly chaotic, very comforting upgrade: tender chicken, cozy rice, and a broth that gets a little sparkle from lemon plus a gentle kick from ginger. Then, right before serving, we do the fun part: a quick swirl of herby yogurt that turns each bowl creamy without turning the whole pot into a dairy science experiment.

It is simple enough for a weeknight, but it tastes like you planned ahead, wore an apron on purpose, and definitely did not eat three spoonfuls straight from the pot. (You did. I did too.)

A pot of chicken and rice soup simmering on a stovetop with visible shredded chicken and vegetables

Why It Works

Bright but cozy broth: Lemon and ginger lift the flavor so it tastes fresh, not flat.
Rice that stays tender: We cook rice separately so leftovers do not turn into a pot of chicken and rice porridge.
Weeknight friendly: Uses pantry basics and straightforward steps, with optional shortcuts if you have rotisserie chicken.
Creamy swirl without heavy cream: A yogurt and herb finish gives richness and a restaurant-y vibe with minimal effort.

Pairs Well With

Storage Tips

Keep It Cozy Tomorrow Too

Store soup and rice separately if you can. The rice drinks broth like it is training for a marathon.

Fridge: Cool completely, then refrigerate soup in an airtight container for up to 4 days. Store cooked rice separately for up to 4 days.
Freezer: Freeze the soup (without rice) for up to 3 months. Thaw overnight in the fridge.
Reheat: Warm soup gently on the stove over medium-low. Add a splash of broth or water if needed. Add rice to each bowl, then ladle hot soup over it.
Yogurt swirl: Add fresh after reheating. Do not boil the soup once yogurt is in the bowl, or it can look curdled.

Common Questions

Can I use rotisserie chicken?

Yes, and it is a great shortcut. Skip searing raw chicken. Add the meat from 1 rotisserie chicken (about 3 cups shredded, more to taste) near the end and simmer just long enough to heat through.

What rice is best for chicken and rice soup?

Jasmine or basmati stay fluffy and aromatic. Long grain white is classic. Brown rice works too, but it needs a longer cook time. Whatever you choose, cooking it separately is the best move for leftovers.

How do I make it gluten-free?

This recipe is naturally gluten-free if your chicken broth is gluten-free. Some broths and some rotisserie chickens use additives that contain gluten, so double check the label. Also, if you use the “splash of soy sauce” trick for bland soup, use tamari (or a certified gluten-free soy sauce) instead of regular soy sauce.

Can I make it dairy-free?

Absolutely. Skip the yogurt swirl, or swap in a dairy-free plain yogurt. You can also finish with extra olive oil and herbs for richness.

My soup tastes bland. How do I fix it fast?

Add salt first. Then try a squeeze of lemon. If it still feels sleepy, add a tiny pinch of red pepper flakes or a splash of tamari (or soy sauce) for depth.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large Dutch oven or heavy-bottom pot (5 to 7 quart)
Medium saucepan (for cooking rice)
Cutting board and chef’s knife
Microplane or fine grater (for ginger and lemon zest)
Ladle
Small bowl and spoon (for yogurt swirl)

I started making chicken and rice soup when I realized I did not want a complicated dinner. I just wanted something that felt like someone had my back.

Over time I kept messing with it, in that “what if I just…” way. A little ginger showed up one night because it was sitting there from a stir-fry plan I abandoned. Lemon came next because the pot needed a wake-up call. And the yogurt swirl happened after I tried to make it creamy and remembered I hate babysitting dairy in a simmering soup.

Now it is my go-to when the day has been loud. It is cozy, yes, but it also tastes alive. Which is kind of the whole point.

Creative Chicken and Rice Soup

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Servings 6

Ingredients

Soup

1 tablespoon olive oil
1 1/2 pounds boneless, skinless chicken thighs (or breasts)
1 1/2 teaspoons kosher salt, plus more to taste
1/2 teaspoon black pepper
1 medium yellow onion, diced
2 carrots, diced
2 celery ribs, diced
4 cloves garlic, minced
1 tablespoon fresh ginger, finely grated
1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
8 cups low-sodium chicken broth
2 bay leaves
2 tablespoons fresh lemon juice (plus wedges for serving)
1 teaspoon lemon zest
2 cups baby spinach (optional)

Rice (cook separately)

1 cup jasmine or basmati rice, rinsed (makes about 3 cups cooked)
1 3/4 cups water
1/2 teaspoon kosher salt

Herby Yogurt Swirl

1/2 cup plain Greek yogurt (or sour cream)
2 tablespoons chopped fresh dill
1 tablespoon chopped fresh parsley
1 to 2 tablespoons water (to thin)
Pinch of salt

Optional heat: 1/4 teaspoon red pepper flakes

Instructions

Cook the rice. In a medium saucepan, combine rinsed rice, water, and salt. Bring to a boil, cover, and reduce to low. Cook 12 to 15 minutes (or per package). Turn off heat and let sit covered 5 minutes, then fluff. Set aside.
Sear the chicken. Heat olive oil in a large pot over medium-high heat. Season chicken with salt and pepper. Sear 3 to 4 minutes per side until lightly browned. It does not need to be cooked through. Transfer to a plate.
Build the soup base. Reduce heat to medium. Add onion, carrots, and celery. Cook 6 to 8 minutes, stirring, until softened. Add garlic and ginger and cook 30 seconds until fragrant.
Simmer. Add thyme, broth, bay leaves, and red pepper flakes (if using). Nestle the chicken back in. Bring to a gentle simmer, then cook 18 to 22 minutes until chicken is cooked through and tender. Note: Thighs are forgiving. Breasts can cook faster, so start checking early and pull when they reach 165°F.
Shred the chicken. Pull chicken out, shred with two forks, then return it to the pot. Simmer 2 minutes.
Finish bright. Stir in lemon juice and lemon zest. Add spinach (if using) and stir until just wilted, about 1 minute. Taste and adjust salt and pepper. (Broth and rotisserie chicken can vary a lot in saltiness, so trust your spoon before you go heavy-handed.)
Make the yogurt swirl. In a small bowl, mix yogurt, dill, parsley, a pinch of salt, and enough water to make it pourable. Sour cream works too, it just needs the same thinning.
Serve. Add a scoop of rice to each bowl, then ladle soup over top. Finish with a drizzle of the herby yogurt swirl and a lemon wedge on the side.

A bowl of chicken and rice soup being finished with a spoonful of herby yogurt swirl

Nutrition information is estimated.

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