This Smoky Chicken and Rice Soup delivers classic comfort with a deliciously smoky twist. Layers of flavor build from sautéed aromatics, tomato paste, and smoked paprika, simmered with tender chicken and rice. It’s a cozy, satisfying meal perfect for weeknights or meal prep.

Love Smoky Chicken and Rice Soup? So do we! If you're into Soup Recipes or curious about Chicken Recipes, you'll find plenty of inspiration below.

You Might Also Love

Mexican Chorizo Soup

10 Life-changing Pizza Tweaks—Before It’s...

Chicken Taco Ranch Soup

Why You’ll Love This Smoky Chicken and Rice Soup

• Sophisticated comfort: Smoky flavor elevates simple chicken and rice.
• Perfect texture: Rice cooks in the broth for a hearty, thick consistency.
• Make-ahead friendly: Flavors meld beautifully overnight for easy lunches.
• Highly adaptable: Swap vegetables or adjust smokiness to taste.

Ingredients & Tools

• 1 tbsp olive oil
• 1 large yellow onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 tbsp tomato paste
• 1.5 tsp smoked paprika
• 1/2 tsp dried thyme
• 1 lb boneless, skinless chicken thighs
• 1 cup long-grain white rice, uncooked
• 8 cups chicken broth, low-sodium
• 2 bay leaves
• Salt and black pepper to taste
• Fresh parsley for garnish (optional)

Tools: A large stockpot or Dutch oven, a wooden spoon, and a sharp knife for prepping the vegetables.

Notes: Don’t skip the tomato paste—it adds depth and sweetness. Chicken thighs stay juicier than breasts during simmering.

Nutrition (per serving)

Serves: 6 | Prep Time: 15 minutes | Cook Time: 40 minutes | Total Time: 55 minutes

Before You Start: Tips & Ingredient Notes

• Why chicken thighs? They are far more forgiving than chicken breasts for a soup like this. Breasts can easily become dry and stringy with longer cooking, but thighs remain succulent and flavorful, shredding into perfect, tender bites.
• Is smoked paprika the same as regular? No, and it’s really the star here! Smoked paprika is made from peppers that have been smoke-dried, giving it that distinct, warm, campfire-like aroma. Don’t substitute it with the regular sweet or hot variety, or you’ll miss the signature flavor.
• What kind of rice works best? I prefer long-grain white rice like jasmine or basmati for their fluffy texture and ability to hold their shape. Avoid using quick-cook or pre-cooked rice, as they can turn to mush. If you only have brown rice, you’ll need to adjust the cooking time significantly.
• Low-sodium broth is key. This gives you full control over the saltiness of your final soup. Since the broth reduces as it simmers, using a low-sodium version prevents the soup from becoming too salty. You can always add more salt at the end.

How to Make Smoky Chicken and Rice Soup

Storage & Freshness Guide

• Fridge: Store in an airtight container for 3–4 days.
• Freezer: Not recommended—rice becomes mushy after thawing.
• Reviving: Stir in extra broth when reheating to loosen thickened soup.

Serving Suggestions

Complementary Dishes

• A simple green salad with a sharp vinaigrette — The crisp, acidic greens cut through the richness of the smoky soup perfectly, cleansing the palate between spoonfuls.
• Thick, crusty bread for dipping — You’ll want something to scoop up every last drop of that flavorful broth. A rustic sourdough or a warm baguette is ideal.
• Garlicky sautéed greens — A side of kale or spinach with a hit of garlic adds another vegetable element and complements the savory notes in the soup.

Drinks

• A crisp, dry cider — The apple notes and slight fizz are a fantastic pairing for the smoky, savory flavors, offering a refreshing contrast.
• A light-bodied red wine like Pinot Noir — Its earthy, berry notes won’t overpower the soup but will harmonize beautifully with the smokiness from the paprika.
• Sparkling water with a lemon wedge — For a non-alcoholic option, the bubbles and citrus help to refresh your palate, making each bite of soup taste vibrant.

Something Sweet

• Warm apple crumble with vanilla ice cream — The sweet, spiced apples and cool cream are a classic, comforting end to a meal that started with a bowl of cozy soup.
• Dark chocolate chunk cookies — A little bitterness from the dark chocolate provides a sophisticated and satisfying finish that doesn’t feel too heavy.
• Lemon sorbet — Its bright, clean, and zesty flavor is the perfect palate-cleanser after a rich and savory main course.

Top Mistakes to Avoid

• Overcooking the rice. If you let the soup boil vigorously for too long after the rice is cooked, it will continue to absorb liquid and can become a thick, stodgy porridge. Once the rice is tender, the soup is essentially done.
• Using boneless, skinless chicken breasts. I know they’re convenient, but I’ve messed this up before too. They simply don’t have the fat content to withstand the simmering time and will almost certainly turn out dry and chewy. Thighs are the way to go for shredding.
• Not tasting and seasoning at the end. The salt level can change dramatically as the soup reduces and the rice cooks. Always, always do your final seasoning with salt and pepper right before serving for the most balanced flavor.
• Rushing the vegetable sauté. This step, called sweating the aromatics, is about building a flavor base. If you don’t cook the onions, carrots, and celery until they’re properly softened, you’ll miss out on their sweetness and the soup’s flavor foundation will be weaker.

Expert Tips

• Tip: For an even deeper smoky flavor, try adding a tiny pinch of smoked salt at the end, along with your regular seasoning. A little goes a long way, but it can really amplify that campfire essence.
• Tip: If you have a rind of Parmesan cheese in your fridge, toss it into the pot while the soup simmers. It will melt into the broth, adding an incredible layer of umami richness that pairs wonderfully with the smokiness.
• Tip: To make this soup ahead, consider slightly undercooking the rice by a minute or two. When you reheat it, the rice will finish cooking and won’t become mushy. You may also need to add a splash of broth or water when reheating as the rice will continue to absorb liquid.
• Tip: For a creamier texture without dairy, blend about one cup of the finished soup (making sure to remove the bay leaf first!) until smooth, then stir it back into the pot. This little trick thickens the broth beautifully and gives it a velvety mouthfeel.

FAQs

Can I use brown rice instead of white rice?
You absolutely can, but it requires a major adjustment to the cooking time. Brown rice takes much longer to cook. I’d recommend partially cooking the brown rice separately according to package directions before adding it to the soup for the last 10-15 minutes of simmering. If you add it raw with the chicken, the chicken will be overcooked and tough long before the rice is tender.

How long will this soup keep in the fridge?
Stored in an airtight container, this soup will keep well for 3-4 days in the refrigerator. You’ll notice it thickens considerably as it sits because the rice continues to absorb liquid. When reheating, just add a splash of water or extra broth to loosen it back up to your desired consistency.

Can I freeze Smoky Chicken and Rice Soup?
I don’t recommend freezing this particular soup. Soups with cooked rice don’t freeze and thaw well—the rice tends to become soft, mushy, and loses its pleasant texture. It’s truly best enjoyed fresh or within a few days of making it.

My soup is too thick! How can I fix it?
No problem, this happens easily! Simply thin it out by stirring in a bit more warm chicken broth or even some water until it reaches the consistency you like. Let it heat through for a few minutes after adding the extra liquid so everything is hot.

What can I use if I don’t have smoked paprika?
This is a tough one because smoked paprika is the defining flavor. In a real pinch, you could use a combination of regular sweet paprika and a tiny, tiny drop of liquid smoke—be extremely cautious with liquid smoke as it’s very potent. However, for the true intended flavor, it’s really worth seeking out the smoked paprika.