Leftover chicken and rice soup is the easiest way to turn roast chicken from the night before into a warm, filling pot of comfort. Onion, celery and carrots soften in butter, long grain rice simmers right in the broth, and chopped cooked chicken goes in with thyme, sage and parsley for a soup that tastes like it simmered all day.
It is a true one pot meal, ready in about 45 minutes, and it makes six generous bowls. The rice thickens the broth slightly as it cooks, so the soup feels hearty without any cream or flour, and the herbs give it a classic, cozy flavor.
Table of Contents
Why This Works
Starting with a base of vegetables cooked in butter builds the flavor that makes a simple broth taste rich. Adding uncooked rice directly to the pot lets every grain soak up that broth as it plumps, which is much more flavorful than stirring in plain cooked rice at the end.
Using cooked chicken keeps the recipe quick and avoids overcooking the meat. Because the chicken is already tender, it only needs to be warmed through, and leftover rotisserie chicken, roasted chicken or even turkey all work well.
Ingredients
- 2 cups cooked chicken, chopped or shredded
- 1 cup long grain white rice, uncooked
- 1/4 cup butter
- 1 small onion, finely chopped
- 2 ribs celery, finely chopped
- 2 medium carrots, finely chopped
- 2 cloves garlic, minced
- 8 cups (64 ounces) low-sodium chicken broth
- 1 teaspoon dried parsley
- 1/2 teaspoon dried thyme
- 1/2 teaspoon ground sage
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
How to Make Leftover Chicken and Rice Soup
1. Melt the butter
Heat the butter in a large pot or Dutch oven over medium heat until it is melted and foamy.
2. Soften the vegetables
Add the onion, celery and carrots. Cook, stirring occasionally, for about 5 minutes, until the vegetables are softened. Stir in the garlic and cook for one more minute.
3. Add the broth
Pour in the chicken broth and bring it to a boil, stirring to loosen any browned bits from the bottom of the pot.
4. Add the rice and seasonings
Stir in the rice, chicken, parsley, thyme, sage, salt and pepper. Reduce the heat to medium-low so the soup is at a gentle simmer.
5. Simmer until the rice is tender
Cook for 20 to 25 minutes, stirring occasionally, until the rice has plumped up and is tender and the chicken is hot throughout. Taste and add more salt or pepper if needed.
How to Serve
Serve the soup hot with something soft for dunking. A basket of soft dinner rolls is a classic, and honey butter dinner rolls make the meal feel a little special.
For a Southern style side, try garlic cheesy cornbread drop biscuits, or bake a pan of cornbread with creamed corn. Crusty bread, crackers or a sprinkle of fresh herbs and cheese also work well on top of each bowl.
How to Store and Reheat
Cool the soup quickly and refrigerate it in airtight containers within two hours. Cooked rice should go into the refrigerator promptly, so do not leave the pot on the counter. Leftover soup keeps for three to four days.
The rice keeps absorbing broth as it sits, so the soup thickens in the refrigerator. When reheating, add a splash of broth or water and warm it on the stove over medium heat until it is steaming hot, to 165 degrees F. You can also freeze it in portions, though the rice will be softer after thawing.
Tips and Variations
University of Wisconsin Extension recommends cooling leftovers fast, eating them within three to four days and reheating poultry dishes to 165 degrees F, which you can read about in its leftovers food safety guide.
Homemade stock gives the best flavor, but a good low-sodium store bought broth works well. If you only have raw chicken, simmer chicken breasts in the broth until cooked through, shred them and return them to the pot. Other types of rice can be used, but brown rice takes longer, so cook it separately first. For extra vegetables, stir in peas or spinach during the last few minutes, and finish with a squeeze of lemon juice to brighten the broth.
FAQ
Can I use leftover cooked rice?
Yes. Skip the uncooked rice, simmer the soup for about 10 minutes, then stir in the cooked rice and chicken for the last few minutes to warm them through.
Why did my soup get so thick?
Rice absorbs liquid as it sits. Thin the soup with more broth or water when you reheat it, and adjust the salt to taste.
Can I use chicken thighs?
Yes. Cooked thigh meat is a little richer and stays tender in soup. Use the same amount, chopped into bite size pieces.
Can I freeze chicken and rice soup?
You can, but the rice softens after freezing. If you plan to freeze it, undercook the rice slightly or freeze the broth and chicken and add fresh cooked rice when you reheat.
How can I make the soup creamier?
Replace about half a cup of the broth with milk or cream near the end of cooking, then warm it gently without boiling so it does not curdle.
Leftover Chicken and Rice Soup with Thyme and Sage
Ingredients
Main Ingredients
- 2 cup cooked chicken chopped or shredded
- 1 cup long grain white rice uncooked
- ¼ cup butter
- 1 small onion finely chopped
- 2 ribs celery finely chopped
- 2 medium carrots finely chopped
- 2 cloves garlic minced
- 8 cup low-sodium chicken broth 64 oz
- 1 tsp dried parsley
- ½ tsp dried thyme
- ½ tsp ground sage
- ½ tsp salt plus more to taste
- ¼ tsp black pepper
Instructions
Cooking
- Melt the butter in a large pot over medium heat.
- Add the onion, celery and carrots and cook for about 5 minutes, until softened, then stir in the garlic for one minute.
- Pour in the broth and bring to a boil.
- Stir in the rice, chicken, parsley, thyme, sage, salt and pepper and reduce the heat to medium-low.
- Simmer for 20 to 25 minutes, stirring occasionally, until the rice is tender and the chicken is hot. Adjust the seasoning.
