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A cozy, from scratch pantry meal the whole family will love. By: Victoria Darnell Originally Published 11/11/2025  A cozy, from scratch pantry meal the whole family will love. |
 | Some of the best meals come from using what you already have. This hearty chicken and rice soup was born from a craving and a tight grocery budget, and it quickly became a new favorite. My significant other had been asking for chicken and rice for weeks, and with rising food costs, I knew I wanted something comforting that used pantry staples I already had on hand. |
This scratch made soup is soothing, simple, and so satisfying. My kids devoured it. It’s one of those feel-good meals that feeds everyone with warmth and flavor and its now officially part of our Soup Series here on Scratch Crafted Meals.
Why You’ll Love This Recipe
- Budget friendly and built from pantry ingredients
- Customizable with whatever vegetables or rice you have
- Freezer friendly and perfect for make ahead meal prep
- Great for picky eaters and hearty enough for a full meal
- Naturally dairy free with gluten free options
Tools You’ll Need
- Large soup pot or Dutch oven
- Cutting board + knife
- Measuring cups/spoons
- Wooden spoon
- Ladle
- Optional: immersion blender (if you like a smoother base)
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Cooking Times
Prep time: 10 minutes
Cook time: 30–35 minutes
Total time: 40–45 minutes
Servings: 4–6 bowls
Cook time: 30–35 minutes
Total time: 40–45 minutes
Servings: 4–6 bowls
Ingredients:
- 1 tbsp olive oil or butter
- 1 small yellow onion, diced
- 2 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 1 ½ cups cooked shredded chicken
- ¾ cup uncooked white rice
- 6 cups chicken broth (low-sodium)
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- ½ tsp dried thyme (or Italian seasoning)
- 1 bay leaf
- Optional: juice of ½ lemon
- Optional: fresh parsley, for garnish
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Instructions:
1. Sauté Aromatics:
Heat oil in a large pot over medium heat. Add onion, carrots, and celery. Cook until soft, about 5–7 minutes.
2. Add Garlic & Seasonings
Stir in garlic, salt, pepper, thyme, and bay leaf. Cook for 30 seconds.
3. Add Rice & Broth
Pour in broth and rice. Bring to a boil, then reduce to a simmer. Cover and cook for 15–20 minutes (or until rice is tender).
4. Add Chicken
Stir in the shredded chicken and let it simmer 5 more minutes.
5. Taste & Finish
Remove bay leaf. Taste and adjust seasoning. Add a squeeze of lemon and sprinkle parsley on top, if using. Serve hot.
Step-by-Step Recipe
1.
Sauté Aromatics
2.
Add Broth and Rice
3.
Add Chicken
4.
Taste and Finish
Tips & Storage
- Don’t overcook the rice or it will become mushy. Want to make it ahead? Cook the rice separately and add when reheating.
- Add-ins: Try frozen peas, corn, or even chopped spinach at the end for a veggie boost.
- To store:
- Fridge: Up to 4 days
- Freezer: Up to 3 months
- Reheat: Gently on stovetop with splash of broth or water
- Fridge: Up to 4 days
FAQs
Can I use uncooked chicken?
Yes! Dice it small, sauté it in step 1 until mostly cooked through, then continue with the recipe.
Can I use brown rice or wild rice?
Yes, adjust cooking time to 35–45 minutes total and consider adding the chicken later to avoid overcooking.
Can I make this vegetarian?
Absolutely. Use vegetable broth and skip the chicken. Add white beans for protein.
Does this soup thicken as it sits?
Yes! The rice continues to absorb liquid. Add a splash of broth or water when reheating.
Nutritional Information (Estimates per 1 bowl serving)
Always adjust based on your exact ingredients and portion size.
Final Thoughts
This Hearty Chicken and Rice Soup is the kind of meal that brings everyone to the table. Whether you’re stretching ingredients mid-week or feeding a family on a chilly night, this one hits all the right notes. Let me know if you try it, and if you added any special twists!
💬 Come share your version in the From Scratch Society Facebook group
We’re always trading cozy recipe ideas, kitchen tips, and scratch-made inspiration.
💬 Come share your version in the From Scratch Society Facebook group
We’re always trading cozy recipe ideas, kitchen tips, and scratch-made inspiration.
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Author
Hi, I’m Tori Lynn (Victoria) – the heart behind Scratch Crafted Meals and now, Scratch Crafted Bakery! What began as a simple blog to share my love for homemade meals has grown into something more meaningful than I ever imagined. This space started in my kitchen, where I poured my love for cooking into every dish I made for my family. Over time, what began as a way to share recipes turned into a full-fledged cottage bakery – built from the same passion for creating delicious, scratch-made food with care. Through every blog post, late-night bake, market day, and recipe test, I’ve been overwhelmed with gratitude for the support of this community. If you’ve ever tried one of my recipes, stopped by the bakery, or simply cheered me on – thank you. Your support has helped turn a personal passion into a dream come true. I hope each recipe you find here brings warmth to your kitchen and joy to your table. Let’s keep creating magic – one dish, one loaf, and one cookie at a time.
With love,
Tori Lynn
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