Chicken and Rice Soup Recipe

There’s something incredibly comforting about a warm bowl of chicken and rice soup. Whether you’re feeling under the weather or just in need of a cozy, hearty meal, this recipe has you covered. Loaded with tender chicken, nutritious veggies, and wholesome rice, this dish is both nourishing and flavorful. Plus, it’s incredibly easy to make and perfect for batch cooking or meal prep.

Step-by-Step Instructions

Step 1: Sauté the Vegetables

1. Heat the Olive Oil: In a large pot or Dutch oven, heat the olive oil over medium heat.
2. Cook the Aromatics: Add the diced onion, sliced carrots, and chopped celery. Sauté for 4-5 minutes until the veggies are softened.
3. Add Garlic: Stir in the minced garlic and cook for an additional minute, just until fragrant.

Step 2: Add the Chicken and Broth

1. Add the Chicken: Place the chicken breasts or thighs into the pot.
2. Pour in the Broth: Add the chicken broth, ensuring the chicken is fully submerged.
3. Season: Stir in the dried thyme, bay leaf, salt, and pepper. Bring the mixture to a simmer.

Step 3: Cook the Chicken

1. Simmer: Cover the pot and let the soup simmer for 20-25 minutes, or until the chicken is cooked through and tender.
2. Shred the Chicken: Remove the chicken from the pot and shred it using two forks. Set it aside for later.

Step 4: Cook the Rice

1. Add the Rice: Stir the uncooked rice into the pot with the broth and vegetables.
2. Simmer Again: Cook the rice for about 15-20 minutes (or according to package instructions), until it’s tender and has absorbed some of the broth. Stir occasionally to prevent the rice from sticking.

Step 5: Return the Chicken to the Pot

1. Add the Shredded Chicken: Once the rice is cooked, return the shredded chicken to the pot.
2. Stir in Lemon Juice: For a bright, fresh flavor, stir in the lemon juice at this point (optional but recommended).

Step 6: Final Adjustments and Serve

1. Taste and Adjust Seasoning: Give the soup a taste and adjust the salt and pepper if needed.
2. Serve: Ladle the chicken and rice soup into bowls. Garnish with fresh parsley and a sprinkle of Parmesan cheese, if desired.

Tips for the Best Chicken and Rice Soup

Use Homemade Chicken Broth

For an even richer flavor, use homemade chicken broth if you have the time. The natural flavors from the chicken bones will elevate the soup to a whole new level.

Cooking with Brown Rice

If you’re using brown rice instead of white rice, be aware that it takes longer to cook. Adjust the cooking time for the rice, adding an extra 15-20 minutes, and check it periodically.

Make It Creamy

For a creamy version, stir in half a cup of heavy cream or a dollop of sour cream at the end of cooking. This adds a comforting richness to the soup without overwhelming the flavors.

Freezing and Storing Soup

Chicken and rice soup is an excellent meal to make in large batches and freeze for later. However, note that the rice may absorb the broth over time. If you’re planning to freeze it, consider cooking the rice separately and adding it when reheating.

Variations on Chicken and Rice Soup

Chicken and Wild Rice Soup

For a heartier texture and nutty flavor, swap out the white rice for wild rice. This will add a delightful chewiness to the soup while maintaining its comforting quality.

Spicy Chicken and Rice Soup

If you prefer a little kick, add a teaspoon of red pepper flakes or a diced jalapeño to the pot while sautéing the vegetables. This gives the soup a subtle heat without overpowering the other flavors.

Lemon Chicken and Rice Soup

For a Mediterranean twist, increase the amount of lemon juice to 2-3 tablespoons and add a handful of fresh spinach or kale during the last few minutes of cooking. The combination of lemon and greens makes the soup feel light and refreshing.

Serving Suggestions

Crusty Bread

Serve the soup with slices of crusty bread to soak up the flavorful broth. Garlic bread or a warm baguette pairs beautifully with this dish.

Side Salad

For a balanced meal, pair your soup with a simple side salad. A light mixed greens salad with a lemon vinaigrette complements the flavors in the soup without being too heavy.

Grilled Cheese Sandwich

If you’re craving a more indulgent meal, try pairing the chicken and rice soup with a gooey grilled cheese sandwich. The melted cheese and crispy bread create a perfect contrast to the hearty soup.

FAQs

Can I use leftover chicken for this recipe?

Yes! If you have leftover roasted or grilled chicken, simply shred it and add it during the last few minutes of cooking.

Can I make this soup in a slow cooker?

Definitely. Sauté the vegetables in a skillet, then transfer everything to a slow cooker. Cook on low for 4-6 hours or on high for 2-3 hours. Add the rice during the last hour of cooking.

How long does chicken and rice soup last in the fridge?

Stored in an airtight container, chicken and rice soup will last up to 4 days in the refrigerator. When reheating, you may need to add extra broth, as the rice will absorb some of the liquid over time.

Can I use a different grain instead of rice?

Absolutely! You can substitute the rice with quinoa, farro, or even small pasta like orzo for a different texture and flavor.

What’s the best way to reheat chicken and rice soup?

Reheat the soup in a pot over medium heat, stirring occasionally until warmed through. You can also microwave individual portions in a microwave-safe bowl for 2-3 minutes, stirring halfway through.

Yield: 6

Chicken and Rice Soup Recipe

Print

There’s something incredibly comforting about a warm bowl of chicken and rice soup. Whether you're feeling under the weather or just in need of a cozy, hearty meal, this recipe has you covered. Loaded with tender chicken, nutritious veggies, and wholesome rice, this dish is both nourishing and flavorful. Plus, it’s incredibly easy to make and perfect for batch cooking or meal prep.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

• 1 tablespoon olive oil
• 1 medium onion (chopped)
• 2 carrots (peeled and sliced)
• 2 celery stalks (sliced)
• 3 cloves garlic (minced)
• 6 cups chicken broth (low-sodium)
• 1 cup long-grain white rice (uncooked)
• 2 cups cooked, shredded chicken (rotisserie chicken works well)
• 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
• 1 bay leaf
• Salt and pepper to taste
• 2 tablespoons fresh parsley (chopped, optional)
• Juice of 1 lemon (optional for added brightness)

Instructions

1. Sauté the Vegetables Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery, and sauté for 5-7 minutes, until softened. Add the garlic and cook for another 1 minute until fragrant.
2. Add the Broth and Seasonings Pour in the chicken broth, and add the thyme, bay leaf, salt, and pepper. Stir well and bring the mixture to a boil.
3. Cook the Rice Once the soup is boiling, add the uncooked rice to the pot. Reduce the heat to low, cover, and let it simmer for about 15-20 minutes, or until the rice is tender.
4. Add the Chicken Stir in the shredded chicken and let it simmer for an additional 5 minutes, until heated through. Adjust seasoning with salt and pepper as needed.
5. Finish and Serve Remove the bay leaf from the soup. Stir in the fresh parsley and lemon juice if desired for extra flavor. Ladle the soup into bowls and serve warm.

Notes

Variations: You can substitute brown rice or wild rice, but keep in mind that they will require a longer cooking time.

Add more vegetables: Feel free to add spinach, kale, or peas for a heartier, nutrient-packed soup.

Storage: Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop.