There’s something timeless about a steaming bowl of chicken soup — the kind that fills your kitchen with the scent of home and your heart with comfort. But this Green Herby Chicken and Rice Soup takes that classic coziness up a notch.
It’s brightened with a handful of fresh herbs, balanced with tender chicken, and rounded out by perfectly cooked rice that soaks up all the flavor.
Table of Contents
Why You’ll Love This Green Herby Chicken and Rice Soup
There are dozens of chicken soups out there, but this one stands out for its freshness and balance.
- Herb-packed flavor: Fresh parsley and thyme make every spoonful vibrant and aromatic.
- Nutritious and filling: Protein-rich chicken and rice make this a satisfying meal.
- Simple ingredients, big comfort: You probably have everything you need in your kitchen right now.
- Customizable: Add greens, lemon, or chili for your perfect version.
- Perfect for meal prep: It stores beautifully and tastes even better the next day.
When I first created this soup, I was chasing the comfort of traditional chicken and rice but wanted something brighter — a bowl that felt healing, not heavy. I tossed in fresh herbs from my garden, and that simple touch transformed a familiar dish into something refreshing and soulful.
If you enjoy vibrant, cozy soups like this, you’ll love my Greek Lemon Chicken Soup — another fragrant, hearty recipe that brings warmth and balance to the table.
Ingredients You’ll Need
Main Ingredients
- 4 boneless, skinless chicken breasts (about 1 lb)
- 1 cup long-grain white rice
- 1 cup fresh parsley, chopped
- 3 sprigs fresh thyme
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 medium onion, diced
- 4 garlic cloves, minced
- 6 cups low-sodium chicken broth
- Salt and pepper to taste
(My Tip: Use freshly chopped parsley, not dried — it brings a grassy freshness that ties the whole dish together.)
Optional Add-Ons or Substitutes
- Use brown rice or wild rice for extra texture and fiber.
- Add spinach or kale in the last few minutes of cooking for more greens.
- Stir in a splash of lemon juice for a zesty finish.
- Replace parsley with cilantro or dill for a unique twist.
- Swap chicken breasts for thighs if you prefer richer flavor.
Step-by-Step Instructions
- Prepare the chicken:
Season chicken breasts with salt and pepper. In a large pot, heat a drizzle of olive oil and lightly sear both sides for 2–3 minutes (just to lock in flavor). Remove and set aside. - Sauté the aromatics:
In the same pot, add onion, garlic, carrots, and celery. Cook over medium heat until softened and fragrant, about 5 minutes. - Add the broth and herbs:
Pour in chicken broth, add thyme sprigs, and return the chicken to the pot. Bring to a gentle boil, then reduce to a simmer. - Simmer until tender:
Cook uncovered for 15–20 minutes, until the chicken is fully cooked and the broth is infused with herbs. - Shred and return:
Remove chicken, shred with two forks, then return to the pot along with the rice. Simmer until the rice is tender, about 15 minutes. - Add parsley and finish:
Stir in chopped parsley, adjust seasoning, and simmer for 2 more minutes. Remove thyme stems before serving.
Quick Reminders:
- Add rice later in cooking so it doesn’t absorb all the broth.
- Fresh herbs go in last for maximum flavor.
- For a creamy twist, stir in a splash of milk or coconut cream before serving.
Expert Tips for Success
- Don’t rush the simmer: The longer the chicken cooks gently, the more flavorful the broth.
- Balance the herbs: Too much parsley can overpower — 1 cup is just right.
- Batch-friendly: Double the recipe and freeze portions for later.
- Texture tip: Want a thicker soup? Mash a few cooked carrots right into the broth.
- Fresh finish: Always add herbs and lemon juice at the end — it brightens everything.
For another cozy, herb-forward bowl, try my Turmeric Chicken Soup — it shares that same soothing comfort with a hint of earthy spice.
Serving Suggestions
- Serve with a side of crusty bread or buttered garlic rolls.
- Add a sprinkle of Parmesan for extra richness.
- Garnish with fresh thyme leaves or extra parsley before serving.
- Pair with a crisp salad or sandwich for a full meal.
- Or serve alongside my creamy Autumn Wild Rice Soup for a wholesome soup duo.
(Jake’s Tip: I love to serve this in big bowls with a drizzle of olive oil and a few flakes of sea salt — it feels rustic and comforting.)
Storing and Reheating
How to Store It:
- Store in an airtight container in the fridge for up to 4 days.
- The rice may absorb some broth — add a splash of water or stock when reheating.
How to Reheat It:
- Warm gently on the stovetop over low heat, stirring occasionally.
- You can also reheat individual portions in the microwave for 2 minutes.
Freezer Tip:
- Freeze in individual containers (without rice, if possible) for up to 2 months.
Nutrition (Per Serving)
- Calories: 290
- Protein: 31g
- Carbohydrates: 28g
- Fat: 5g
- Saturated Fat: 1g
- Fiber: 2g
- Cholesterol: 70mg
- Sodium: 520mg
- Vitamin A: 2200 IU
- Vitamin C: 12mg
- Calcium: 40mg
- Iron: 2mg
Frequently Asked Questions
Can I use leftover chicken?
Yes! Rotisserie or pre-cooked chicken works great. Just add it near the end to avoid overcooking.
Can I use brown rice?
Absolutely, but extend the simmering time by about 15 minutes.
How do I make it vegetarian?
Skip the chicken and use vegetable broth — add beans or tofu for protein.
Final Thoughts
This Green Herby Chicken and Rice Soup is everything you want in a bowl — cozy, nutritious, and bursting with freshness. It’s that go-to recipe when you need comfort but still crave something wholesome and light.
Each spoonful reminds you that good food doesn’t have to be complicated — it just needs heart, herbs, and a dash of patience.
- Keep it simple and fresh.
- Let the herbs shine.
- Make enough for seconds — you’ll want them.
And if you’re craving more global comfort flavors, try my German Dumpling Soup next — it’s hearty, authentic, and just as soothing on a cold day.
Green Herby Chicken and Rice Soup
Ingredients
Equipment
Method
- Season the chicken breasts with salt and pepper. Heat a drizzle of olive oil in a large pot over medium heat and lightly sear the chicken for 2–3 minutes per side. Remove and set aside.
- Add onion, garlic, carrots, and celery to the same pot. Sauté over medium heat until softened and fragrant, about 5 minutes.
- Pour in the chicken broth, add thyme sprigs, and return the chicken to the pot. Bring to a gentle boil, then reduce to a simmer.
- Simmer uncovered for 15–20 minutes, until the chicken is fully cooked and the broth is infused with flavor.
- Remove the chicken, shred it with two forks, then return it to the pot along with the rice. Simmer until the rice is tender, about 15 minutes.
- Stir in chopped parsley, adjust seasoning, and simmer for 2 more minutes. Remove thyme stems before serving.
Nutrition
Notes
- Fresh herbs are key to this soup’s flavor—add them near the end for the brightest taste.
