17 Hearty Rice Soup Recipes for Ultimate Comfort Food

Nothing beats a warm bowl of rice soup when you need comfort food that fills your belly and warms your soul. These hearty recipes combine tender rice with fresh vegetables, savory proteins, and rich broths.

From quick weeknight dinners to slow-cooker favorites, these soup recipes will become your go-to meals for cozy nights at home.

01. Hearty Bean and Spinach Rice Soup

A nutritious vegetarian soup that’s perfect as a light meal or hearty side dish. This slow-cooker recipe practically makes itself while you go about your day.

Ingredients: 1 cup white rice, 2 cans cannellini beans (drained), 4 cups vegetable broth, 3 cups fresh spinach, 1 diced onion, 3 minced garlic cloves, 2 diced carrots, 2 diced celery stalks, 1 teaspoon dried oregano, salt and pepper to taste.

How To Make Hearty Bean and Spinach Rice Soup

1. Add rice, drained beans, vegetable broth, diced onion, minced garlic, carrots, and celery to your slow cooker. Stir in oregano, salt, and pepper, making sure everything is evenly distributed for consistent flavor throughout.

2. Cover and cook on low heat for 6-7 hours until rice is tender and vegetables are soft. The soup will thicken naturally as the rice absorbs the flavorful broth and releases its starches.

3. During the last 15 minutes of cooking, stir in fresh spinach leaves and let them wilt completely. Taste and adjust seasoning as needed before serving hot in bowls or cups.

02. Slow-Cooker Chicken Wild Rice Soup with Spring Vegetables

Fresh asparagus and peas make this chicken soup perfect for spring dining. The slow cooker does most of the work while keeping vegetables bright and perfectly tender.

Ingredients: 1 pound boneless chicken breasts, 1 cup wild rice, 6 cups chicken broth, 1 pound fresh asparagus (trimmed and cut), 1 cup frozen peas, 1 diced onion, 2 diced carrots, 2 diced celery stalks, 2 teaspoons dried thyme, salt and pepper to taste.

How To Make Slow-Cooker Chicken Wild Rice Soup with Spring Vegetables

1. Place chicken breasts, wild rice, chicken broth, diced onion, carrots, celery, and thyme in your slow cooker. Season generously with salt and pepper, then stir to combine all ingredients evenly.

2. Cover and cook on low for 5-6 hours until chicken is cooked through and wild rice is tender. Remove chicken breasts and shred them into bite-sized pieces using two forks.

3. Return shredded chicken to the slow cooker and add asparagus pieces and frozen peas. Cook uncovered for 20 minutes until vegetables are bright green and tender-crisp.

4. Taste and adjust seasoning before serving. The soup should be hearty with perfectly cooked vegetables that maintain their vibrant color and fresh texture.

03. Slow-Cooker Spiced Mulligatawny Soup

This Anglo-Indian soup combines aromatic spices with creamy coconut milk and sweet apple chunks. The slow cooker perfectly melds these complex flavors into one satisfying bowl.

Ingredients: 1 pound boneless chicken thighs, 1 cup jasmine rice, 4 cups chicken broth, 1 can coconut milk, 2 diced Granny Smith apples, 1 diced onion, 3 minced garlic cloves, 1 tablespoon fresh ginger, 2 teaspoons curry powder, 1/4 teaspoon cayenne pepper, salt to taste.

How To Make Slow-Cooker Spiced Mulligatawny Soup

1. Add chicken thighs, rice, chicken broth, diced onion, minced garlic, fresh ginger, curry powder, and cayenne to your slow cooker. Stir well to distribute spices evenly throughout the mixture.

2. Cover and cook on low for 6 hours until chicken is tender and rice is fully cooked. Remove chicken and shred into bite-sized pieces using two forks.

3. Return shredded chicken to the slow cooker along with coconut milk and diced apples. Cook for another 30 minutes until apples are tender but still hold their shape.

4. The finished soup should have a creamy consistency with perfectly balanced sweet and spicy flavors. Serve hot with a sprinkle of fresh cilantro if desired.

04. Turkey Wild Rice Soup with Mixed Vegetables

Transform your Thanksgiving leftovers into this creamy, satisfying soup. Wild rice adds nutty flavor and extra nutrition to make this a complete meal.

Ingredients: 3 cups cooked turkey (shredded), 1 cup wild rice, 6 cups turkey or chicken broth, 1/2 cup heavy cream, 2 diced carrots, 2 diced celery stalks, 1 diced onion, 8 ounces sliced mushrooms, 3 tablespoons butter, 2 tablespoons flour, 1 teaspoon dried sage, salt and pepper to taste.

How To Make Turkey Wild Rice Soup with Mixed Vegetables

1. Cook wild rice according to package directions until tender, about 45 minutes. Meanwhile, melt butter in a large pot over medium heat and sauté diced onion, carrots, and celery until softened, about 8 minutes.

2. Add sliced mushrooms to the pot and cook until they release their moisture and become golden brown. Sprinkle flour over vegetables and stir constantly for 2 minutes to create a light roux.

3. Gradually whisk in broth, ensuring no lumps form. Add cooked wild rice, shredded turkey, and dried sage. Bring to a boil, then reduce heat and simmer for 20 minutes.

4. Stir in heavy cream and season with salt and pepper. Heat through for 5 minutes until the soup is creamy and all flavors are well combined.

05. Wild Rice Shrimp and Fennel Soup

Aromatic fennel and mild leeks create an elegant base for this sophisticated soup. Fresh shrimp and nutty wild rice make it hearty enough for dinner.

Ingredients: 1 pound large shrimp (peeled and deveined), 1 cup wild rice, 6 cups seafood broth, 1 large fennel bulb (diced), 2 leeks (white parts only, sliced), 3 minced garlic cloves, 1/2 cup white wine, 2 tablespoons olive oil, 1 teaspoon dried thyme, salt and pepper to taste.

How To Make Wild Rice Shrimp and Fennel Soup

1. Cook wild rice in salted water according to package directions until tender, about 45 minutes. Drain and set aside. Heat olive oil in a large pot over medium heat.

2. Add diced fennel and sliced leeks to the pot, cooking until softened and lightly caramelized, about 10 minutes. Add minced garlic and cook for another minute until fragrant.

3. Pour in white wine and let it simmer for 3 minutes to cook off the alcohol. Add seafood broth, cooked wild rice, and thyme. Bring to a boil, then reduce heat and simmer for 15 minutes.

4. Add shrimp to the soup and cook for 3-4 minutes until they turn pink and are cooked through. Season with salt and pepper, then serve immediately while hot.

06. Deconstructed Stuffed Cabbage Soup

All the classic flavors of stuffed cabbage without the tedious rolling and stuffing. This easy soup delivers the same comfort food satisfaction in a fraction of the time.

Ingredients: 1 pound ground beef, 1 cup cooked white rice, 4 cups beef broth, 4 cups chopped cabbage, 1 can diced tomatoes, 1 diced onion, 3 minced garlic cloves, 1 tablespoon tomato paste, 1 teaspoon paprika, 1/2 teaspoon caraway seeds, salt and pepper to taste.

How To Make Deconstructed Stuffed Cabbage Soup

1. Brown ground beef in a large pot over medium-high heat, breaking it up as it cooks. Add diced onion and cook until softened, about 5 minutes. Stir in minced garlic and cook for another minute.

2. Add tomato paste, paprika, and caraway seeds, stirring constantly for 2 minutes until fragrant. Pour in beef broth and diced tomatoes with their juice.

3. Bring the mixture to a boil, then add chopped cabbage and cooked rice. Reduce heat to medium-low and simmer for 20 minutes until cabbage is tender.

4. Season with salt and pepper to taste. The finished soup should have tender cabbage and well-seasoned broth with all the familiar flavors of traditional stuffed cabbage.

07. Slow-Cooker Cabbage Roll Soup

This hands-off version captures all the essential flavors of classic cabbage rolls. The slow cooker creates deep, warming flavors with just a hint of sweetness.

Ingredients: 1 pound ground turkey, 1 cup brown rice, 6 cups beef broth, 4 cups chopped cabbage, 1 can crushed tomatoes, 1 diced onion, 2 minced garlic cloves, 2 tablespoons brown sugar, 1 teaspoon caraway seeds, 1 teaspoon hot sauce, salt and pepper to taste.

How To Make Slow-Cooker Cabbage Roll Soup

1. Brown ground turkey in a large skillet over medium-high heat, breaking it apart as it cooks. Transfer cooked turkey to your slow cooker along with brown rice, beef broth, and chopped cabbage.

2. Add crushed tomatoes, diced onion, minced garlic, brown sugar, caraway seeds, and hot sauce to the slow cooker. Stir everything together until well combined.

3. Cover and cook on low for 6-7 hours until rice is tender and flavors have melded together beautifully. The cabbage should be soft and the broth rich and flavorful.

4. Season with salt and pepper before serving. Garnish with additional cooked brown rice if desired for extra heartiness and texture contrast.

08. Mexican Caldo Tlalpeno

This traditional Mexican chicken soup features smoky chipotle chiles in every spoonful. The spicy, complex broth makes this soup perfect for cold weather comfort.

Ingredients: 2 pounds bone-in chicken thighs, 1 cup white rice, 8 cups chicken broth, 2 chipotle chiles in adobo (chopped), 1 can diced tomatoes, 1 diced onion, 3 minced garlic cloves, 2 diced carrots, 1 diced avocado, 1/4 cup fresh cilantro, lime wedges for serving, salt to taste.

How To Make Mexican Caldo Tlalpeno

1. Place chicken thighs in a large pot with chicken broth, diced onion, and minced garlic. Bring to a boil, then reduce heat and simmer for 45 minutes until chicken is tender and cooked through.

2. Remove chicken from pot and shred the meat, discarding skin and bones. Strain the broth and return it to the pot along with the shredded chicken.

3. Add rice, chopped chipotle chiles, diced tomatoes, and carrots to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes until rice is tender.

4. Season with salt to taste. Serve hot topped with diced avocado, fresh cilantro, and lime wedges. The smoky heat from the chipotles should be perfectly balanced.

09. Kale Wild Rice and Chicken Stew

Tender chicken thighs become perfectly succulent in the slow cooker. This hearty stew combines nutritious kale with nutty wild rice for a complete meal.

Ingredients: 2 pounds boneless chicken thighs, 1 cup wild rice, 6 cups chicken broth, 4 cups chopped kale, 2 diced carrots, 2 diced celery stalks, 1 diced onion, 3 minced garlic cloves, 2 teaspoons dried rosemary, 1 teaspoon dried thyme, salt and pepper to taste.

How To Make Kale Wild Rice and Chicken Stew

1. Season chicken thighs with salt and pepper, then place them in your slow cooker along with wild rice, chicken broth, diced carrots, celery, and onion.

2. Add minced garlic, dried rosemary, and thyme to the slow cooker. Stir gently to distribute herbs evenly without disturbing the chicken too much.

3. Cover and cook on low for 6 hours until chicken is fork-tender and wild rice is fully cooked. Remove chicken and shred into bite-sized pieces.

4. Return shredded chicken to the slow cooker and stir in chopped kale. Cook for 10 more minutes until kale wilts and becomes tender but still vibrant green.

5. Taste and adjust seasoning as needed. The finished stew should be thick and hearty with perfectly tender chicken and vegetables in every spoonful.

10. One-Pot Chicken and Rice Comfort Soup

Dried tarragon gives this classic soup its distinctive flavor profile. Using instant brown rice makes this cozy meal ready in just 30 minutes from start to finish.

Ingredients: 1 pound boneless chicken breasts, 1 cup instant brown rice, 6 cups chicken broth, 2 diced carrots, 2 diced celery stalks, 1 diced onion, 3 minced garlic cloves, 2 teaspoons dried tarragon, 2 tablespoons olive oil, salt and pepper to taste.

How To Make One-Pot Chicken and Rice Comfort Soup

1. Heat olive oil in a large pot over medium-high heat. Season chicken breasts with salt and pepper, then sear them for 4 minutes per side until golden brown. Remove and set aside.

2. In the same pot, add diced onion, carrots, and celery. Cook for 5 minutes until vegetables start to soften. Add minced garlic and dried tarragon, cooking for another minute until fragrant.

3. Pour in chicken broth and bring to a boil. Return chicken to the pot, reduce heat to medium-low, and simmer for 15 minutes until chicken is cooked through.

4. Remove chicken and shred into bite-sized pieces. Add instant brown rice to the pot and cook for 5 minutes. Return shredded chicken to the soup and heat through before serving.

11. Hearty Miso Vegetable Soup

This protein-packed vegetarian soup transforms simple miso into a substantial meal. Tofu and rice make it filling enough to satisfy your biggest appetites.

Ingredients: 1 cup cooked brown rice, 14 ounces firm tofu (cubed), 6 cups vegetable broth, 3 tablespoons white miso paste, 2 cups sliced shiitake mushrooms, 2 diced carrots, 1 cup snow peas, 3 green onions (sliced), 2 tablespoons sesame oil, 1 tablespoon rice vinegar, 1 teaspoon fresh ginger.

How To Make Hearty Miso Vegetable Soup

1. Heat sesame oil in a large pot over medium heat. Add cubed tofu and cook for 5-6 minutes, turning occasionally until golden brown on all sides. Remove tofu and set aside.

2. In the same pot, add sliced shiitake mushrooms and diced carrots. Cook for 5 minutes until mushrooms release their moisture and carrots begin to soften.

3. Whisk miso paste with 1 cup of vegetable broth until smooth, then add to the pot along with remaining broth, fresh ginger, and rice vinegar. Bring to a gentle simmer.

4. Add cooked brown rice, browned tofu, and snow peas to the soup. Simmer for 5 minutes until snow peas are bright green and tender-crisp.

5. Remove from heat and stir in sliced green onions. The finished soup should have a rich, savory flavor with perfectly textured vegetables and protein.

12. Aromatic Chicken Rice Soup with Garlic Oil

This restaurant-quality soup requires some time but delivers incredible flavor rewards. The rice paste technique creates a luxurious, congee-like texture that’s absolutely divine.

Ingredients: 2 pounds bone-in chicken thighs, 1 1/2 cups jasmine rice, 10 cups water, 6 garlic cloves (sliced thin), 2 lemongrass stalks, 4 makrut lime leaves, 2-inch piece fresh ginger, 1/4 cup vegetable oil, 3 green onions (sliced), 2 tablespoons fish sauce, 1 tablespoon soy sauce, white pepper to taste.

How To Make Aromatic Chicken Rice Soup with Garlic Oil

1. Make aromatic stock by simmering chicken thighs with lemongrass, lime leaves, and ginger in 10 cups water for 1 hour. Remove chicken, shred meat, and strain the flavorful broth.

2. Cook jasmine rice until very tender, about 25 minutes. Remove 1/2 cup cooked rice and blend with 1 cup broth until smooth to create a creamy paste.

3. Heat vegetable oil in a small pan over medium heat. Fry sliced garlic until golden and crispy, about 3 minutes. Remove garlic and reserve both the crispy pieces and fragrant oil separately.

4. Return strained broth to pot and bring to a simmer. Stir in rice paste, remaining cooked rice, and shredded chicken. Season with fish sauce, soy sauce, and white pepper.

5. Simmer for 10 minutes until soup reaches a creamy, porridge-like consistency. Serve hot topped with crispy garlic, garlic oil drizzle, and fresh green onions for the perfect finishing touch.

13. Quick Lemony Chicken and Rice Soup

Greek avgolemono inspiration meets weeknight convenience in this 20-minute wonder. Eggs and lemon create incredible richness without any cream or dairy products.

Ingredients: 1 pound boneless chicken breasts, 1 cup microwaveable brown rice, 6 cups chicken broth, 2 large eggs, 1/4 cup fresh lemon juice, 2 diced carrots, 2 diced celery stalks, 1 diced onion, 3 minced garlic cloves, 2 tablespoons olive oil, salt and pepper to taste.

How To Make Quick Lemony Chicken and Rice Soup

1. Heat olive oil in a large pot over medium-high heat. Season chicken breasts and cook for 6 minutes per side until golden and cooked through. Remove and shred into bite-sized pieces.

2. Add diced onion, carrots, and celery to the same pot. Cook for 5 minutes until vegetables soften, then add minced garlic and cook for 1 more minute.

3. Pour in chicken broth and bring to a boil. Add microwaveable rice and shredded chicken, then simmer for 5 minutes until rice is heated through and tender.

4. Whisk eggs with lemon juice in a small bowl. Slowly drizzle this mixture into the hot soup while stirring constantly to create silky, creamy threads without scrambling the eggs.

5. Season with salt and pepper, then serve immediately. The soup should have a bright, tangy flavor with a luxuriously creamy texture from the tempered egg mixture.

14. Creamy Wild Rice and Mushroom Soup

Earthy mushrooms provide incredible umami depth in this vegetarian comfort soup. The one-pot method makes cleanup easy while delivering restaurant-quality results at home.

Ingredients: 1 cup wild rice, 1 pound mixed mushrooms (sliced), 4 cups vegetable broth, 1 cup heavy cream, 1 diced onion, 3 minced garlic cloves, 2 diced carrots, 2 diced celery stalks, 3 tablespoons butter, 2 tablespoons flour, 1 teaspoon dried thyme, salt and pepper to taste.

How To Make Creamy Wild Rice and Mushroom Soup

1. Cook wild rice according to package directions until tender, about 45 minutes. Meanwhile, melt butter in a large pot over medium-high heat and sauté sliced mushrooms until golden brown and moisture evaporates.

2. Add diced onion, carrots, and celery to the mushrooms. Cook for 8 minutes until vegetables soften, then add minced garlic and cook for another minute until fragrant.

3. Sprinkle flour over the vegetable mixture and stir constantly for 2 minutes to create a light roux. Gradually whisk in vegetable broth, ensuring no lumps form.

4. Add cooked wild rice and dried thyme to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes until flavors meld together beautifully.

5. Stir in heavy cream and season with salt and pepper. Heat through for 5 minutes until soup is creamy and rich. Remember that this soup will thicken as it sits.

15. Cream of Turkey and Wild Rice Soup

This healthier take on the Minnesota classic uses leftover turkey or chicken perfectly. Lower sodium and higher nutrition make this comfort food guilt-free indulgence.

Ingredients: 3 cups cooked turkey (shredded), 1 cup wild rice, 6 cups low-sodium chicken broth, 1/2 cup half-and-half, 2 diced carrots, 2 diced celery stalks, 1 diced onion, 8 ounces sliced mushrooms, 3 tablespoons butter, 2 tablespoons flour, 1 teaspoon dried sage, salt and pepper to taste.

How To Make Cream of Turkey and Wild Rice Soup

1. Cook wild rice in salted water according to package directions until tender, about 45 minutes. Drain and set aside while you prepare the soup base.

2. Melt butter in a large pot over medium heat. Add diced onion, carrots, and celery, cooking for 8 minutes until vegetables are softened and lightly caramelized.

3. Add sliced mushrooms and cook until they release their moisture and become golden. Sprinkle flour over vegetables and stir constantly for 2 minutes to eliminate raw flour taste.

4. Gradually whisk in low-sodium chicken broth, making sure no lumps form. Add cooked wild rice, shredded turkey, and dried sage. Bring to a boil, then simmer for 20 minutes.

5. Stir in half-and-half and season with salt and pepper. Heat through for 5 minutes until creamy and all flavors are well combined. Serve with whole-grain bread for a complete meal.

16. Slow-Cooker Stuffed Pepper Soup

All the flavors of stuffed peppers in an easy soup format. This slow-cooker recipe creates a flavorful, satisfying meal perfect for busy weeknight dinners.

Ingredients: 1 pound ground beef, 1 cup white rice, 4 cups beef broth, 3 bell peppers (diced), 1 can diced tomatoes, 1 diced onion, 3 minced garlic cloves, 1 tablespoon tomato paste, 1 teaspoon Italian seasoning, 1/2 cup shredded cheddar cheese, salt and pepper to taste.

How To Make Slow-Cooker Stuffed Pepper Soup

1. Brown ground beef in a large skillet over medium-high heat, breaking it up as it cooks. Drain excess fat and transfer cooked beef to your slow cooker.

2. Add white rice, beef broth, diced bell peppers, diced tomatoes with juice, diced onion, and minced garlic to the slow cooker with the beef.

3. Stir in tomato paste and Italian seasoning, making sure everything is well combined. Cover and cook on low for 6-7 hours until rice is tender and peppers are soft.

4. Season with salt and pepper to taste. Serve hot topped with shredded cheddar cheese that melts beautifully into the warm, flavorful soup.

17. Turkey Albondigas Soup

These Spanish-style meatballs star in this traditional Mexican broth-based soup. Using turkey instead of beef or pork creates a lighter, healthier version of the classic.

Ingredients: 1 pound ground turkey, 1/2 cup white rice, 8 cups chicken broth, 1/4 cup breadcrumbs, 1 egg, 2 diced carrots, 2 diced celery stalks, 1 diced onion, 3 minced garlic cloves, 1/4 cup fresh cilantro, 1 teaspoon cumin, 1/2 teaspoon oregano, salt and pepper to taste.

How To Make Turkey Albondigas Soup

1. Mix ground turkey with breadcrumbs, egg, half the minced garlic, cumin, oregano, salt, and pepper in a large bowl. Form mixture into 20 small meatballs, about 1 inch in diameter.

2. Heat a large pot over medium-high heat and brown meatballs on all sides, about 8 minutes total. Remove meatballs and set aside, leaving any rendered fat in the pot.

3. Add diced onion, carrots, and celery to the pot. Cook for 5 minutes until vegetables soften, then add remaining minced garlic and cook for 1 more minute.

4. Pour in chicken broth and bring to a boil. Add rice and browned meatballs back to the pot. Reduce heat and simmer for 20 minutes until rice is tender.

5. Stir in fresh cilantro and season with salt and pepper. The finished soup should have tender meatballs and perfectly cooked rice in a flavorful, comforting broth.

Final Thoughts

These hearty rice soup recipes prove that comfort food can be both satisfying and nutritious. From quick weeknight meals to slow-cooker favorites, there’s a perfect soup for every occasion and craving.

Keep these recipes handy for those chilly days when only a warm, filling bowl of soup will do the trick perfectly.