12 Chicken and Rice Soup Recipes for Cozier Weeknight Dinners

Chicken and rice soup recipes work because the two main ingredients give you a soft, spoonable meal that still feels substantial. The chicken brings body, while the rice soaks up broth and releases starch to thicken things without a roux. The versions below take that same foundation in different directions, from bright lemon and dill to deeply spiced chipotle and coconut.

Start with the Classic Stovetop Chicken and Rice Soup for the benchmark. Reach for the Spicy Chipotle Chicken and Rice Soup when you want heat, the Lemon Dill Chicken and Rice Soup for brightness, and the Make-Ahead Chicken and Rice Soup Packs for meal prep.

Which Chicken and Rice Soup Should You Make?

Classic Stovetop Chicken and Rice Soup

This is the one to master first, a clean broth with soft rice, shredded chicken, and carrots that keep a little bite. It gives you the benchmark version you can tweak later.

Ingredients (makes 6 servings)

• Chicken thighs, bone-in and skin-on: 900 g (2 lb)
• Long grain white rice: 180 g (1 cup)
• Carrots, peeled and sliced: 200 g (2 medium)
• Celery stalks, sliced: 2
• Yellow onion, chopped: 1 medium
• Garlic cloves, minced: 3
• Chicken stock: 1.5 L (6 cups)
• Fresh thyme leaves and 1 bay leaf: 1 tsp plus 1 bay leaf
• Olive oil: 2 tbsp
• Salt and black pepper: to taste

Instructions

Step 1: Warm the 2 tbsp olive oil in a large pot over medium heat and set the 900 g (2 lb) chicken thighs in skin side down. Leave them alone about 6 minutes, and you’ll see the skin turn deep golden. Turn them and brown the other side for 4 minutes, so the fat renders into the pot.

Step 2: Slide the chicken onto a plate and add the chopped onion, sliced carrots, and sliced celery to the same pot. Cook for 8 minutes, stirring a few times, until the onion turns translucent and sweet at the edges. You can scrape up the browned bits as the vegetables release their liquid.

Step 3: Stir in the 3 minced garlic cloves and the 1 tsp fresh thyme leaves and cook for 30 seconds, just until the garlic smells toasty. Pour in the 1.5 L (6 cups) chicken stock and add the bay leaf. You may need to scrape the bottom once more with a wooden spoon.

Step 4: Return the chicken to the pot and bring everything to a gentle boil, then lower the heat so the liquid barely bubbles. Cover and simmer for 25 minutes, until the chicken is cooked through and the broth tastes rich. You want the liquid barely moving, not a rolling boil.

Step 5: Pull the chicken out and shred the meat off the bones, discarding the skin and bones. Stir the 180 g (1 cup) long grain white rice into the simmering broth, cook for 12 minutes, and then return the shredded chicken. Taste, season with salt and pepper, and serve hot while the rice still holds its shape.

Creamy Chicken and Wild Rice Soup

This one goes rich and silky, with wild rice adding a chewy nutty contrast to the creamy broth. You’ll like it if you want a soup that feels more like dinner without much extra effort.

Ingredients (makes 4 servings)

• Chicken breast, boneless and skinless: 600 g (1.3 lb)
• Wild rice blend: 180 g (1 cup)
• Carrots, finely diced: 150 g (2 medium)
• Celery stalks, finely diced: 2
• Yellow onion, finely diced: 1 medium
• Garlic cloves, minced, and fresh thyme leaves: 2 cloves plus 1 tsp
• Chicken stock: 1.2 L (5 cups)
• Heavy cream: 240 ml (1 cup)
• Butter: 2 tbsp
• Salt and black pepper: to taste

Instructions

Step 1: Melt the 2 tbsp butter in a Dutch oven over medium heat and add the finely diced onion, carrot, and celery. Stir them for 7 minutes, until the vegetables soften and the onion turns glassy at the edges. You’ll know it’s ready when the bottom of the pot stays dry but nothing browns.

Step 2: Sprinkle in the 2 minced garlic cloves and 1 tsp fresh thyme leaves, and stir for 30 seconds until the garlic smells fragrant. Pour in the 1.2 L (5 cups) chicken stock and add the 600 g (1.3 lb) chicken breast. You want the liquid to come up just over the chicken.

Step 3: Bring the liquid to a gentle boil, then lower the heat and simmer for 18 minutes, until the chicken is done in the middle. Lift the chicken out with tongs and let it rest on a cutting board while you add the 180 g (1 cup) wild rice blend to the pot. The rice needs about 25 minutes to become tender.

Step 4: Shred or slice the rested chicken and keep it covered. When the rice is nearly tender, after about 22 minutes, pour in the 240 ml (1 cup) heavy cream and stir. Simmer for 5 more minutes, and you’ll see the broth thicken and turn pale.

Step 5: Return the shredded chicken to the pot and taste the soup. Season with salt and black pepper, then serve in wide bowls with a spoon, because the rice settles quickly. You can add a little fresh thyme on top if you have it.

Lemon Dill Chicken and Rice Soup

This is the brightest version in the lineup, and the one I reach for when the weather is gray. Lemon zest goes in early, fresh dill goes in late, and the rice soaks up all that tang.

Ingredients (makes 5 servings)

• Chicken thighs, boneless and skinless: 700 g (1.5 lb)
• Long grain white rice: 200 g (1 cup)
• Celery stalks, thinly sliced: 2
• Yellow onion, chopped: 1 small
• Garlic cloves, minced: 3
• Chicken stock: 1.4 L (6 cups)
• Lemon, juice and zest: 2
• Fresh dill, chopped: 3 tbsp
• Olive oil: 2 tbsp
• Salt and black pepper: to taste

Instructions

Step 1: Warm the 2 tbsp olive oil in a large pot over medium heat and add the chopped onion and sliced celery. Cook for 6 minutes, stirring once or twice, until the onion turns soft and shiny but not brown. You can add a pinch of salt here to help the vegetables release their liquid.

Step 2: Stir in the 3 minced garlic cloves and the zest from both lemons, and cook for 30 seconds. The smell changes from sharp to floral, and you’ll notice it right away. Then set the chicken thighs in the pot.

Step 3: Pour in the 1.4 L (6 cups) chicken stock and bring everything to a simmer. Lower the heat and cook for 20 minutes, until the chicken is tender enough to pull apart with a fork. You might see foam rise to the top, and you can skim it off with a spoon.

Step 4: Take the chicken out and shred it, then stir the 200 g (1 cup) long grain rice into the broth. Simmer the rice for 14 minutes, until it turns soft but still holds its shape. You’ll see the broth start to turn slightly cloudy as the rice releases starch.

Step 5: Return the shredded chicken and add the juice from both lemons plus 2 tbsp of the chopped dill. Stir, taste, and add salt and black pepper. Serve hot with extra dill scattered over each bowl, because the fresh herb fades as it sits.

Spicy Chipotle Chicken and Rice Soup

This one brings real heat, but the tomatoes and rice keep it balanced instead of fiery. You get smoke from the chipotle and a little sweetness from the diced tomatoes.

Ingredients (makes 4 servings)

• Chicken thighs, boneless and skinless: 800 g (1.75 lb)
• Long grain white rice: 180 g (1 cup)
• Yellow onion and red bell pepper, chopped: 1 medium onion plus 1 pepper
• Garlic cloves, minced: 3
• Chipotle peppers in adobo, minced: 2 peppers plus 1 tbsp sauce
• Diced tomatoes: 400 g (14 oz can)
• Chicken stock: 1.2 L (5 cups)
• Ground cumin and dried oregano: 1 tsp each
• Vegetable oil: 2 tbsp
• Salt: to taste

Instructions

Step 1: Heat the 2 tbsp vegetable oil in a heavy pot over medium and add the chopped onion and red bell pepper. Cook for 6 minutes, until the pepper softens and the onion turns golden at the edges. You’ll smell the peppers sweeten as they cook.

Step 2: Stir in the 3 minced garlic cloves, the minced chipotle peppers with the adobo sauce, and the 1 tsp each ground cumin and dried oregano. Cook for 1 minute, stirring so the spices toast without burning. You’ll know it’s ready when the mixture turns deep brick red.

Step 3: Add the 400 g (14 oz) diced tomatoes and the 1.2 L (5 cups) chicken stock, then set the 800 g (1.75 lb) chicken thighs in the pot. Raise the heat to bring it all to a boil, then lower to a steady simmer and cook for 20 minutes, until the chicken shreds easily.

Step 4: Pull the chicken out and shred it with two forks. Stir the 180 g (1 cup) long grain rice into the simmering tomato broth and cook for 15 minutes, until the rice feels tender but not mushy. You may need to stir the bottom once so the rice doesn’t catch.

Step 5: Return the shredded chicken to the pot and taste. Add salt, then serve hot in deep bowls with a spoon, because the rice soaks up broth fast. You can let it sit for a few minutes and it will thicken a little more.

Coconut Ginger Chicken and Rice Soup

Fragrant coconut milk and fresh ginger make this one rich but not heavy. You’ll get soft jasmine rice, tender chicken, and a lime finish that brightens every spoonful.

Ingredients (makes 6 servings)

• Chicken thighs, boneless and skinless: 750 g (1.65 lb)
• Jasmine rice: 180 g (1 cup)
• Shallots, chopped: 2
• Garlic cloves, minced, and fresh ginger, grated: 3 cloves plus 2 tbsp
• Lemongrass stalks, trimmed and bruised: 2
• Coconut milk: 400 ml (1 can)
• Chicken stock: 1 L (4 cups)
• Lime juice: 2 limes
• Fish sauce: 1 tbsp
• Vegetable oil: 2 tbsp

Instructions

Step 1: Heat the 2 tbsp vegetable oil in a pot over medium heat and add the 2 chopped shallots. Cook for 5 minutes, until they turn translucent and a few edges start to brown. You’ll see them soften faster than onions, so keep the heat steady.

Step 2: Add the 3 minced garlic cloves, 2 tbsp grated ginger, and the 2 bruised lemongrass stalks. Stir for 45 seconds, until the mixture smells intensely fragrant and the ginger no longer looks raw. You want to bruise the lemongrass with the back of a knife before it goes in.

Step 3: Put the 750 g (1.65 lb) chicken thighs in the pot and pour in the 1 L (4 cups) chicken stock. Bring to a simmer, then lower the heat and cook for 18 minutes, until the chicken is cooked through. You may need to add a splash of water if the liquid drops below the chicken.

Step 4: Take the chicken out and shred it, then fish out the lemongrass stalks and discard them. Stir in the 180 g (1 cup) jasmine rice and cook for 12 minutes, until the rice is soft but still separate. You’ll notice the broth start to look milky as the rice releases starch.

Step 5: Pour in the 400 ml (1 can) coconut milk and add the juice from both limes plus the 1 tbsp fish sauce. Return the shredded chicken and warm everything through over low heat for 5 minutes. Serve hot, and you can taste once more for lime or fish sauce before ladling it out.

Green Chile Chicken and Rice Soup

This one leans into roasted green chiles, which take a little extra time but pay you back with deep, mild heat. The rice keeps it filling without dulling the pepper flavor.

Ingredients (makes 4 servings)

• Chicken breasts, boneless and skinless: 600 g (1.3 lb)
• Long grain white rice: 150 g (3/4 cup)
• Yellow onion, chopped: 1 medium
• Roasted poblano peppers and 1 jalapeño, chopped: 3 poblanos plus 1 jalapeño
• Garlic cloves, minced: 3
• Chicken stock: 1.2 L (5 cups)
• Ground cumin and dried oregano: 1 tsp plus 1/2 tsp
• Vegetable oil: 2 tbsp
• Lime wedges: 1 lime
• Salt: to taste

Instructions

Step 1: Roast the 3 poblano peppers over an open gas flame or under a hot broiler until the skins blister and blacken on all sides. Set them in a bowl and cover it for 10 minutes, then peel and chop them. You’ll want the jalapeño minced separately so you can control the heat.

Step 2: Heat the 2 tbsp vegetable oil in a pot over medium and add the chopped onion. Cook for 5 minutes, until the onion turns soft and a few edges brown. You can add a pinch of salt here to draw out the onion’s liquid.

Step 3: Stir in the chopped roasted chiles, the minced jalapeño, and the 3 minced garlic cloves. Add the 1 tsp ground cumin and 1/2 tsp dried oregano, and cook for 1 minute, until the spices smell warm. You’ll see the vegetables turn a deep green.

Step 4: Cut the 600 g (1.3 lb) chicken breasts into large chunks and set them in the pot. Pour in the 1.2 L (5 cups) chicken stock and bring to a simmer, then cook for 15 minutes, until the chicken is just done. You may need to lower the heat if the broth bubbles too hard.

Step 5: Pull the chicken out and shred it, then stir the 150 g (3/4 cup) white rice into the pot. Cook for 14 minutes, until the rice is tender, then return the chicken. Taste and add salt, and serve hot with lime wedges for squeezing over each bowl.

Turmeric Chicken and Rice Soup with Spinach

Earthy turmeric turns the broth a soft gold, while spinach wilts in at the very end so it keeps some body. You get a gentle, warm spice that never overpowers the chicken.

Ingredients (makes 6 servings)

• Chicken thighs, boneless and skinless: 800 g (1.75 lb)
• Basmati rice: 180 g (1 cup)
• Yellow onion and carrots, chopped: 1 medium onion plus 2 carrots
• Garlic cloves, minced: 3
• Fresh turmeric, grated, or ground turmeric: 1 tbsp fresh or 1 tsp ground
• Chicken stock: 1.4 L (6 cups)
• Baby spinach: 100 g (4 cups)
• Olive oil: 2 tbsp
• Lemon juice: 2 tbsp
• Salt and black pepper: to taste

Instructions

Step 1: Warm the 2 tbsp olive oil in a large pot over medium heat and add the chopped onion and carrots. Cook for 7 minutes, stirring a few times, until the onion turns translucent but the carrots still have a little bite. You’ll see the vegetables glisten as they soften.

Step 2: Stir in the 3 minced garlic cloves and the 1 tbsp grated turmeric, or 1 tsp ground turmeric. Cook for 30 seconds, just until the garlic smells fragrant and the oil stains yellow. You want to stir the whole time so the turmeric doesn’t catch.

Step 3: Add the 800 g (1.75 lb) chicken thighs and pour in the 1.4 L (6 cups) chicken stock. Bring to a simmer, then lower the heat and cook for 20 minutes, until the chicken is tender enough to shred. You might see a little yellow foam on top, and you can skim it off.

Step 4: Pull the chicken out and shred it, then stir the 180 g (1 cup) basmati rice into the simmering broth. Cook for 10 minutes, until the rice has just softened but still holds a faint firmness. You’ll notice the broth thicken slightly as the rice cooks.

Step 5: Return the shredded chicken and add the 100 g (4 cups) baby spinach and the 2 tbsp lemon juice. Stir for 2 minutes, until the spinach wilts but keeps its green color. Taste, add salt and black pepper, and serve hot in wide bowls so the spinach doesn’t sink.

Mushroom Chicken and Rice Soup

Mushrooms bring a deep, savory base that makes this one taste like it simmered all day. Short grain rice gives it a slightly creamy texture while the mushrooms stay meaty.

Ingredients (makes 5 servings)

• Chicken thighs, boneless and skinless: 700 g (1.5 lb)
• Short grain white rice: 180 g (1 cup)
• Cremini mushrooms, sliced: 250 g (8 oz)
• Shallots, chopped: 3
• Garlic cloves, minced: 3
• Fresh thyme leaves: 1 tsp
• Chicken stock: 1.3 L (5 1/2 cups)
• Soy sauce: 1 tbsp
• Butter: 2 tbsp
• Salt and black pepper: to taste

Instructions

Step 1: Melt the 2 tbsp butter in a wide pot over medium-high heat and add the 250 g (8 oz) sliced cremini mushrooms. Let them sit for 3 minutes before you stir, so they brown instead of steam. You’ll hear them hiss, then turn quiet as they release their liquid.

Step 2: Stir in the 3 chopped shallots and cook for 4 minutes, until they turn soft and golden at the edges. Add the 3 minced garlic cloves and 1 tsp fresh thyme leaves, and stir for 30 seconds. You’ll smell the shallots sweeten as the garlic toasts.

Step 3: Set the 700 g (1.5 lb) chicken thighs in the pot and pour in the 1.3 L (5 1/2 cups) chicken stock with the 1 tbsp soy sauce. Bring to a simmer, then lower the heat and cook for 20 minutes, until the chicken is cooked through. You can scrape the bottom of the pot once to lift the browned bits.

Step 4: Remove the chicken and shred it, then stir the 180 g (1 cup) short grain rice into the broth. Cook for 15 minutes, stirring once halfway, until the rice is soft and the broth has gone creamy. You’ll see the liquid turn from clear to pale.

Step 5: Return the shredded chicken to the pot and warm it through for 2 minutes. Taste and add salt and black pepper. Serve hot in deep bowls, because the rice keeps absorbing liquid and you’ll want every spoonful.

Instant Pot Chicken and Rice Soup

This version trades stovetop monitoring for a pressure cooker, so you set it and mostly stay hands-off. The rice cooks in the same pot and soaks up all the broth without turning to mush.

Ingredients (makes 8 servings)

• Chicken thighs, boneless and skinless: 1 kg (2.2 lb)
• Long grain white rice: 240 g (1 1/4 cups)
• Yellow onion, carrots, and celery, chopped: 1 large onion, 3 carrots, 3 stalks
• Garlic cloves, minced: 4
• Chicken stock: 1.5 L (6 cups)
• Fresh parsley, chopped: 3 tbsp
• Lemon juice: 2 tbsp
• Olive oil: 2 tbsp
• Bay leaf: 1
• Salt and black pepper: to taste

Instructions

Step 1: Set your Instant Pot to sauté and add the 2 tbsp olive oil. When it shimmers, add the chopped onion, carrot, and celery and cook for 5 minutes, stirring once or twice, until the onion turns translucent. You can use the same pot for everything, which saves a sink full of dishes.

Step 2: Stir in the 4 minced garlic cloves and cook for 30 seconds, just until fragrant. Press cancel, then add the 1 kg (2.2 lb) chicken thighs, the 1.5 L (6 cups) chicken stock, the bay leaf, and a pinch of salt. You want the liquid to cover the chicken by about an inch.

Step 3: Lock the lid and set the valve to sealing, then cook on high pressure for 8 minutes. Let the pressure release naturally for 10 minutes, then quick release what remains. You’ll see steam shoot up from the valve when the pot is ready to open.

Step 4: Take the chicken out and shred it with two forks. Stir the 240 g (1 1/4 cups) long grain rice into the hot broth, set the pot to sauté, and cook for 10 minutes, until the rice turns tender but still has a slight bite. You may need to stir the bottom once so it doesn’t stick.

Step 5: Return the shredded chicken and add the 2 tbsp lemon juice and 3 tbsp chopped parsley. Taste, add salt and black pepper, and serve hot immediately. You’ll want to eat this one right away while the rice is at its best.

Tomato Parmesan Chicken and Rice Soup

This one has a slow-cooked tomato richness, with arborio rice releasing starch for a creamy texture without any cream. Parmesan goes in at the end and makes the broth deeply savory.

Ingredients (makes 5 servings)

• Chicken breasts, boneless and skinless: 700 g (1.5 lb)
• Arborio rice: 180 g (1 cup)
• Yellow onion and carrots, chopped: 1 medium onion plus 2 carrots
• Garlic cloves, minced: 3
• Tomato paste: 3 tbsp
• Crushed tomatoes: 400 g (14 oz)
• Chicken stock: 1.3 L (5 1/2 cups)
• Parmesan cheese, grated, plus a rind if you have one: 50 g (1/2 cup)
• Olive oil: 2 tbsp
• Salt and black pepper: to taste

Instructions

Step 1: Warm the 2 tbsp olive oil in a heavy pot over medium heat and add the chopped onion and carrots. Cook for 6 minutes, until the onion turns soft and the carrots brighten. You can sprinkle in a pinch of salt to help them release their liquid.

Step 2: Stir in the 3 minced garlic cloves and the 3 tbsp tomato paste. Cook for 1 minute, stirring constantly, until the paste darkens from bright red to brick. You’ll smell it turn sweet and almost caramelized.

Step 3: Add the 700 g (1.5 lb) chicken breasts and pour in the 400 g (14 oz) crushed tomatoes and the 1.3 L (5 1/2 cups) chicken stock. Bring to a simmer, then lower the heat and cook for 18 minutes, until the chicken is done. You may see the tomato broth thicken slightly as it simmers.

Step 4: Take the chicken out and shred it. Stir in the 180 g (1 cup) arborio rice and add the Parmesan rind if you have it. Simmer for 16 minutes, stirring once halfway, until the rice is creamy but still a little firm in the center. You’ll notice the broth turn pale orange and glossy.

Step 5: Remove the rind, return the shredded chicken, and stir in the 50 g (1/2 cup) grated Parmesan. Taste and add salt and black pepper. Serve hot with extra Parmesan over each bowl, and you’ll get that slight stretch when you lift the spoon.

Miso Ginger Chicken and Rice Soup

This one leans Japanese, with miso stirred in off the heat so it keeps its delicate flavor. The broth is clean, the rice is soft, and the bok choy adds a fresh crunch.

Ingredients (makes 4 servings)

• Chicken thighs, boneless and skinless: 600 g (1.3 lb)
• Short grain white rice: 150 g (3/4 cup)
• Garlic cloves, minced, and fresh ginger, grated: 2 cloves plus 2 tbsp
• Carrots, peeled into ribbons: 2
• Chicken stock: 1.2 L (5 cups)
• White miso paste: 3 tbsp
• Bok choy, sliced: 2 heads
• Sesame oil: 1 tbsp
• Green onions, sliced: 3
• Salt: to taste

Instructions

Step 1: Heat the 1 tbsp sesame oil in a pot over medium heat and add the 2 minced garlic cloves plus 2 tbsp grated ginger. Stir for 30 seconds, until the mixture smells intensely fragrant but hasn’t browned. You’ll see it sizzle gently around the edges.

Step 2: Add the 600 g (1.3 lb) chicken thighs and pour in the 1.2 L (5 cups) chicken stock. Bring to a gentle simmer, then lower the heat and cook for 18 minutes, until the chicken is cooked through. You may need to skim a little foam from the top.

Step 3: Take the chicken out and shred it. Stir the 150 g (3/4 cup) short grain rice into the simmering broth and cook for 14 minutes, until the rice is tender and the broth has thickened slightly. You can stir once halfway so the rice doesn’t settle too hard.

Step 4: Turn the heat to low and let the soup stop bubbling. Scoop a ladle of warm broth into a bowl and whisk in the 3 tbsp white miso paste until smooth, then stir the mixture back into the pot. You want to keep the miso below a boil so it doesn’t turn bitter.

Step 5: Add the sliced bok choy, the carrot ribbons, and the shredded chicken, and cook for 3 minutes, just until the greens wilt. Taste, add salt only if needed, and serve hot with the 3 sliced green onions scattered over each bowl.

Make-Ahead Chicken and Rice Soup Packs

This one is for planning ahead: you simmer the soup base, cool it fast, and freeze it in two packs. Cook the rice fresh on serving day so it never goes mushy in the freezer.

Ingredients (makes 2 freezer bags, 4 servings each)

• Chicken thighs, boneless and skinless: 1 kg (2.2 lb)
• Long grain white rice: 300 g (1 1/2 cups)
• Yellow onion, carrots, and celery, chopped: 1 large onion, 4 carrots, 4 stalks
• Garlic cloves, minced: 4
• Chicken stock: 2 L (8 cups)
• Fresh thyme sprigs: 6
• Bay leaves: 2
• Olive oil: 2 tbsp
• Fresh parsley, chopped: 3 tbsp
• Salt and black pepper: to taste

Instructions

Step 1: Warm the 2 tbsp olive oil in a large pot over medium heat and add the chopped onion, carrots, and celery. Cook for 8 minutes, stirring once or twice, until the onion turns translucent. You’ll smell the vegetables soften and sweeten as they cook.

Step 2: Stir in the 4 minced garlic cloves and cook for 30 seconds, just until fragrant. Add the 1 kg (2.2 lb) chicken thighs, the 2 L (8 cups) chicken stock, the 6 thyme sprigs, and the 2 bay leaves. You want the liquid to cover the chicken by at least an inch.

Step 3: Bring everything to a simmer and cook for 25 minutes, until the chicken is tender enough to shred. Pull the chicken out and shred it, then divide the meat and broth evenly between two large shallow containers. You’ll cool them faster that way, which matters for freezing.

Step 4: Set the containers in an ice bath or in the fridge until the soup is completely cold, about 1 hour. Stir each one once or twice, then transfer the cooled soup into two freezer bags, press out the air, and seal. You can label them with the date before they go into the freezer.

Step 5: Thaw one bag in the fridge overnight when you want dinner. Empty it into a pot and bring it to a simmer over medium heat. You might need to add a splash of water if the broth thickened as it froze.

Step 6: Cook 150 g (3/4 cup) of the 300 g (1 1/2 cups) rice separately in salted water while the soup reheats, then spoon the rice into bowls and ladle the hot soup over it. Top with chopped parsley, taste for salt and pepper, and serve. You’ll get the full texture of fresh rice with none of the freezer mush.

Across all these soups, the move that matters most is tasting the broth before the rice goes in. Rice soaks up salt and releases starch as it cooks, so the finished bowl tastes a little softer than the pot does midway. Season in layers and taste as you go.

Pick one that matches tonight, get everything prepped before the pot gets hot, and let the broth do the rest. You’ll be glad you did.