Savory Rice Cooker Chicken Soup the Whole Family Will Love

There’s nothing quite like a steaming bowl of homemade chicken soup to bring comfort and warmth to your table. This cozy version, made effortlessly in your rice cooker, fills your kitchen with the nostalgic aroma of simmering herbs and savory broth. It’s hearty enough for dinner, gentle enough for little tummies, and so easy to make the rice cooker practically does the cooking for you! Whether you’re fighting off a chill or just craving something wholesome, this recipe is pure cozy comfort in a bowl.

Why You’ll Love This Rice Cooker Chicken Soup

This soup combines classic flavors and modern simplicity. With just a handful of pantry ingredients, you’ll create a meal that’s hearty, nourishing, and family-approved. The rice adds a comforting touch that turns it into a full meal, and the herbs give it that homestyle flavor everyone loves. Best of all, it’s all made in one pot no extra dishes, no fuss, just cozy satisfaction.

Simple Ingredients

Here’s what makes this soup deliciously simple and satisfying:

• Chicken breasts: Tender and lean, they give the soup hearty protein and clean flavor.
• Onion: Adds a savory base and wonderful aroma that builds flavor as it cooks.
• Carrots: Bring sweetness, color, and comforting texture to each spoonful.
• Celery: Adds a touch of earthiness and that classic chicken soup balance.
• Garlic: Infuses the broth with warmth and depth.
• Chicken broth: The flavorful foundation of the soup, rich and soothing.
• Salt and pepper: Simple seasonings that enhance every ingredient.
• Dried thyme: Brings a gentle herbal note that makes the soup taste slow-cooked.
• Bay leaf: Adds a subtle, savory layer of flavor that ties everything together.
• Rice: Gives the soup body and makes it a complete, satisfying meal.
• Fresh parsley: Brightens the soup just before serving for a fresh finish.

Servings, Prep and Cooking Time

Servings: 4–6
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

Ingredients

• 2 chicken breasts, diced
• 1 medium onion, chopped
• 2 carrots, sliced
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 6 cups chicken broth
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 cup uncooked rice (white or brown)
• Fresh parsley for garnish

Instructions

1. Turn your rice cooker to the “Cook” or “Sauté” setting. Add a drizzle of oil, then toss in the onion, garlic, carrots, and celery. Sauté for 3–4 minutes until the onion softens and becomes fragrant.
2. Stir in the diced chicken, salt, pepper, and dried thyme. Cook for about 5 minutes, until the chicken turns opaque on the outside.
3. Pour in the uncooked rice, chicken broth, and bay leaf. Stir gently to combine all ingredients evenly.
4. Close the lid and set your rice cooker to the “Soup” or “Cook” setting. Let the soup simmer for about 30–35 minutes (or 40–45 for brown rice) until the rice and vegetables are tender and the flavors have melded together.
5. Open the lid, remove the bay leaf, and give everything a gentle stir. Taste and adjust seasoning if needed. Ladle the soup into bowls and garnish with fresh parsley.

Top Tips

• If you prefer a thicker soup, use a bit less broth or let it simmer longer uncovered.
• Brown rice adds a nutty flavor just allow a little extra cook time.
• Shred the chicken after cooking for an extra-cozy texture kids love.
• Add a splash of lemon juice before serving for brightness.
• Leftovers taste even better the next day the flavors deepen overnight!

Recipe Variations

• Add spinach or kale in the last few minutes for a nutritious boost.
• Use rotisserie chicken to save time just skip the sautéing step.
• Add noodles instead of rice for a classic twist.
• Make it creamy with a splash of half-and-half or coconut milk before serving.

Recommended Equipment

• Rice cooker with sauté or soup setting
• Cutting board and sharp knife
• Wooden spoon or silicone spatula
• Measuring cups and spoons
• Ladle for serving

Make Ahead Tips

Chop all vegetables and dice the chicken the night before. Store them in airtight containers in the fridge so you can toss everything straight into the rice cooker when ready.

How to Store and Reheat

Store in an airtight container in the refrigerator for up to 4 days. Reheat on the stove or in the microwave, adding a splash of broth or water if the soup thickens too much.

What to Serve With This Recipe

Serve with crusty bread, garlic toast, or a crisp green salad for a wholesome, balanced meal.

What You Need to Know About This Recipe

Chicken soup has been a symbol of comfort for centuries nourishing, healing, and always welcome on the table. This rice cooker version captures that same homemade warmth with modern convenience. With every spoonful, you’ll taste tender chicken, soothing broth, and perfectly cooked rice all made hands-free in one simple appliance.

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Rice Cooker Chicken Soup

Michelle

A comforting, hearty chicken soup made right in your rice cooker with rice, vegetables, and herbs the perfect family meal for any night.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Course Soup

Servings 4

Equipment

• Rice cooker with sauté or soup setting Alternatively saute in a pan then transfer to your rice cooker!
• Cutting board and sharp knife
• Wooden Spoon or Silicone Spatula
• Measuring cups and spoons
• Ladle for serving

Ingredients

  

• 2 chicken breasts diced
• 1 medium onion chopped
• 2 carrots sliced
• 2 celery stalks chopped
• 3 cloves garlic minced
• 6 cups chicken broth
• 1 teaspoon salt adjust to taste
• ½ teaspoon black pepper
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 cup uncooked rice white or brown
• Fresh parsley for garnish

Instructions

 

• Sauté the vegetables: Turn your rice cooker to the “Cook” or “Sauté” setting. Add a drizzle of oil, then toss in the onion, garlic, carrots, and celery. Sauté for 3–4 minutes until the onion softens and becomes fragrant.
• Add chicken and seasoning: Stir in the diced chicken, salt, pepper, and dried thyme. Cook for about 5 minutes, until the chicken turns opaque on the outside.
• Add rice, broth, and bay leaf: Pour in the uncooked rice, chicken broth, and bay leaf. Stir gently to combine all ingredients evenly.
• Cook until tender: Close the lid and set your rice cooker to the “Soup” or “Cook” setting. Let the soup simmer for about 30–35 minutes (or 40–45 for brown rice) until the rice and vegetables are tender and the flavors have melded together.
• Finish and serve: Open the lid, remove the bay leaf, and give everything a gentle stir. Taste and adjust seasoning if needed. Ladle the soup into bowls and garnish with fresh parsley.

Notes

If using brown rice, increase cooking time by 10–15 minutes. For a creamier version, stir in a splash of cream just before serving.

Keyword Rice Cooker Chicken Soup

One-Pot Cooking Rocks!