There’s something magical about a steaming bowl of chicken noodle rice soup. It’s the kind of meal that wraps you in warmth, like a cozy blanket on a chilly day. I’ve been making this soup for years—it’s become a family favorite, especially during those busy weeknights when we need something quick, comforting, and filling. My kids always call it “the hug in a bowl,” and honestly, I can’t blame them. The combination of tender chicken, hearty noodles, and fluffy rice creates a texture that’s just irresistible.

I first stumbled onto this recipe when I was trying to use up leftover chicken and had both rice and noodles in the pantry. I thought, “Why not combine them?” And wow, was that a game-changer! The soup turned out so flavorful and satisfying, it’s been a staple in our house ever since. Whether it’s a cold winter night or just one of those days when you need a little extra comfort, this chicken noodle rice soup never fails to hit the spot. Trust me, once you try it, you’ll understand why it’s become such a beloved recipe in my kitchen.

Why You’ll Love This Chicken Noodle Rice Soup

This soup isn’t just delicious—it’s practically a lifesaver on busy days. Here’s why it’s become my go-to recipe:

• Comfort in every spoonful: The blend of noodles and rice gives it that extra-hearty texture we all crave in comfort food.
• Quick and easy: From chopping to serving, it’s ready in under 30 minutes—perfect for those “I need dinner now” moments.
• Pantry-friendly: Uses simple ingredients you probably already have on hand.
• Versatile: Swap in whatever veggies you’ve got, use leftover chicken, or make it vegetarian with veggie broth.
• Kid-approved: My picky eaters actually ask for seconds (miracle!).

It’s the kind of recipe you’ll find yourself making again and again—I know I do!

Ingredients for Chicken Noodle Rice Soup

What I love about this soup is how simple the ingredients are—no fancy stuff here! Just good, wholesome things you likely already have in your kitchen. Here’s what you’ll need:

• 2 cups chicken broth – The flavorful base of our soup (I use low-sodium so I can control the salt)
• 1 cup water – To balance the richness of the broth
• 1 boneless, skinless chicken fillet, diced – About the size of your palm, cut into bite-sized pieces
• 1/2 cup uncooked rice – Regular white rice works perfectly here
• 1/2 cup egg noodles – Those little curly ones are my favorite!
• 1 carrot, chopped – Peeled and diced (about 1/2 cup)
• 1 celery stalk, chopped – Don’t skip this—it adds such fresh flavor
• 1/2 onion, diced – Yellow or white, whatever you’ve got
• 1 clove garlic, minced – Because everything’s better with garlic
• 1 tsp salt – Start with this, then adjust to taste
• 1/2 tsp black pepper – Freshly ground if you can
• 1 tbsp olive oil – For sautéing all those yummy veggies

See? Nothing complicated—just real food that comes together into something magical. Now let’s get cooking!

How to Make Chicken Noodle Rice Soup

Making this soup is as easy as 1-2-3, and I promise, even if you’re not a seasoned cook, you’ll nail it. Here’s how I do it every time:

Step 1: Sauté the Vegetables

Start by heating that tablespoon of olive oil in a medium pot over medium heat. Toss in the diced onion, minced garlic, chopped carrot, and celery. Let them sizzle and soften for about 5 minutes—you’ll know they’re ready when the onion turns translucent and the kitchen smells amazing. This step is key because it builds the flavor base for the whole soup. For more tips on building flavor, check out this guide on building flavor in soups.

Step 2: Cook the Chicken

Next, add the diced chicken to the pot. Stir it around with the veggies, breaking up any clumps, and cook until the chicken is no longer pink—about 3-4 minutes. Don’t worry about browning it too much; we’re just getting it started so it cooks through in the broth later.

Step 3: Simmer the Soup

Now, pour in the chicken broth and water, and bring everything to a gentle boil. Add the rice and noodles, then reduce the heat to low. Let it simmer uncovered for about 15 minutes, stirring occasionally. The rice will soak up the broth and become tender, while the noodles add that comforting, hearty texture. Just before serving, season with salt and pepper to taste. That’s it—your cozy, comforting soup is ready to enjoy!

Tips for Perfect Chicken Noodle Rice Soup

Here are my tried-and-true tips to make sure your soup turns out just right every single time:

• Use leftover chicken: If you’ve got cooked chicken on hand, toss it in during the last few minutes of simmering. It’s a huge time-saver!
• Adjust the seasoning: Start with the salt and pepper measurements, but taste before serving. I often add a pinch more salt or a sprinkle of herbs like thyme or parsley.
• Don’t overcook the noodles: Keep an eye on them during the simmer—they should be tender but not mushy. If you’re reheating leftovers, add a splash of broth to keep them from soaking up too much liquid.
• Double the batch: This soup reheats beautifully, so I often make extra. Just store it in the fridge for up to 3 days.

Little tweaks like these can take your soup from good to absolutely perfect. Trust me, they make all the difference!

Variations of Chicken Noodle Rice Soup

One of my favorite things about this soup is how easily you can switch it up! Here are some simple variations I’ve tried over the years:

• Veggie boost: Toss in a handful of frozen peas or corn during the last 5 minutes of cooking—my kids love the pop of color.
• Brown rice version: Swap white rice for brown (just simmer a bit longer—about 25 minutes total).
• Creamy twist: Stir in a splash of milk or cream at the end for extra richness.
• Herb upgrade: Fresh parsley or thyme adds wonderful freshness.
• Turkey swap: Use leftover Thanksgiving turkey instead of chicken—it works beautifully!

The possibilities are endless—make it your own!

Serving Suggestions for Chicken Noodle Rice Soup

This soup is a meal in itself, but I love pairing it with a slice of warm, crusty bread for dipping. A simple side salad with a lemony vinaigrette also adds a fresh contrast. It’s the kind of combo that makes dinner feel extra special without any fuss.

Storing and Reheating Chicken Noodle Rice Soup

This soup keeps beautifully in the fridge—just let it cool completely before popping it in an airtight container. It’ll stay fresh for about 3 days. When reheating, I always do it gently on the stovetop with a splash of extra broth or water to loosen it up. The noodles and rice tend to soak up liquid as they sit, so that little extra liquid brings everything back to perfect, soupy consistency. Microwave works in a pinch too—just stir every 30 seconds to heat evenly!

Chicken Noodle Rice Soup Nutritional Information

Here’s the scoop on what’s in each comforting bowl of this soup – but remember, these are just estimates! Your exact nutrition will depend on the brands and amounts you use. One serving (about 1 1/2 cups) has roughly:

• 250 calories
• 15g protein
• 35g carbs
• 6g fat
• 2g fiber

I always say it’s more about the comfort than counting – but it’s nice to know this hug-in-a-bowl packs good nutrition too!

FAQs About Chicken Noodle Rice Soup

Q1. Can I freeze this soup?
Absolutely! Let the soup cool completely, then store it in airtight containers or freezer bags. It’ll keep for up to 3 months. Just thaw it overnight in the fridge and reheat gently on the stovetop. Add a splash of broth or water when reheating—the rice and noodles tend to soak up liquid as they freeze.

Q2. Can I use turkey instead of chicken?
Definitely! Leftover turkey works wonderfully in this soup—just dice it up and add it during the last few minutes of simmering. It’s a great way to use up holiday leftovers without losing any of that comforting flavor.

Q3. What if I don’t have egg noodles?
No worries! You can use any small pasta you have on hand—like orzo, ditalini, or even broken spaghetti. Just keep an eye on the cooking time, as different noodles may need more or less time to soften.

Q4. Can I make this vegetarian?
Of course! Swap the chicken broth for vegetable broth and skip the chicken altogether. You can add extra veggies like zucchini or mushrooms for heartiness. It’ll still be just as comforting and delicious.

Q5. How do I prevent the noodles from getting mushy?
The key is to simmer them just until tender—about 15 minutes. If you’re making a big batch for leftovers, consider cooking the noodles separately and adding them to individual bowls when serving. That way, they stay perfectly al dente even after reheating.

30-Minute Chicken Noodle Rice Soup That Comforts Like a Hug

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• Author: Christina R. Jones
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Low Fat

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Description

A comforting and hearty soup combining chicken, noodles, and rice for a satisfying meal.

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Ingredients

Scale 1x2x3x

• 2 cups chicken broth
• 1 cup water
• 1 boneless, skinless chicken fillet, diced
• 1/2 cup uncooked rice
• 1/2 cup egg noodles
• 1 carrot, chopped
• 1 celery stalk, chopped
• 1/2 onion, diced
• 1 clove garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil

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Instructions

1. Heat olive oil in a pot over medium heat.
2. Add onion, garlic, carrot, and celery. Cook for 5 minutes.
3. Add diced chicken and cook until no longer pink.
4. Pour in chicken broth and water. Bring to a boil.
5. Add rice and noodles. Reduce heat and simmer for 15 minutes.
6. Season with salt and pepper. Serve hot.

Notes

• Use leftover chicken for quicker prep.
• Adjust seasoning to taste.
• Store leftovers in the fridge for up to 3 days.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 bowl
• Calories: 250
• Sugar: 2g
• Sodium: 800mg
• Fat: 6g
• Saturated Fat: 1g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 2g
• Protein: 15g
• Cholesterol: 40mg

Keywords: chicken noodle rice soup, easy soup recipe, comfort food