Nothing chases away the chill or comforts the soul quite like a hearty bowl of Chicken and Rice Soup. This classic favorite brings together tender shredded chicken, flavorful broth, and perfectly cooked rice in a symphony of homey goodness. Whether you’re fighting off a cold, craving a quick and easy dinner, or simply seeking a cozy meal with family, this recipe delivers every time. Brimming with nourishing veggies and fragrant herbs, Chicken and Rice Soup is more than just a weeknight staple—it’s a warm hug in a bowl, guaranteed to please even the pickiest eaters.
Ingredients You’ll Need
With just a handful of wholesome staples, you can whip up a Chicken and Rice Soup that tastes like it simmered for hours. Each ingredient is picked not just for flavor, but for how it adds heartiness, color, and texture—making every spoonful a little celebration.
- Olive oil: A splash of good olive oil lends richness and helps sauté those aromatic veggies to perfection.
- Onion (1 small, diced): Brings gentle sweetness and depth of flavor as the aromatic base of the soup.
- Carrots (2, sliced): Add vibrant color and just the right touch of earthy sweetness as they soften in the broth.
- Celery stalks (2, sliced): Classic in any great soup, celery delivers crunch and a pop of fresh flavor.
- Garlic (2 cloves, minced): For that irresistible savory aroma and a hint of warmth in every bite.
- Dried thyme (1 tsp): This earthy herb brings a rustic charm and pairs beautifully with chicken.
- Dried parsley (1/2 tsp): Adds subtle green notes and a burst of freshness when sprinkled in.
- Chicken broth (6 cups): The backbone of Chicken and Rice Soup—choose a quality broth for the best flavor.
- Cooked shredded chicken (1 cup): Rotisserie or leftover chicken work wonders, offering texture and protein.
- Long grain white rice (3/4 cup, uncooked): Delivers comfort and body, soaking up all those savory flavors.
- Salt and black pepper to taste: Season just before serving to let the flavors shine through.
- Lemon juice (juice of 1/2 lemon, optional): Just a squeeze brings a pop of brightness and lifts the soup’s flavors.
How to Make Chicken and Rice Soup
Step 1: Sauté the Aromatics
Start by heating the olive oil in a large pot over medium heat. As it shimmers, toss in the diced onion, carrots, and celery. Sauté for about 5–6 minutes, stirring often, until the veggies have softened and the kitchen smells absolutely amazing. This step creates the aromatic backbone of your Chicken and Rice Soup—a foundation you can truly taste in every bowl.
Step 2: Bloom the Herbs
Next, stir in the minced garlic, dried thyme, and parsley. Cook for just a minute longer, letting the garlic become fragrant and the herbs release their oils. This quick step unlocks deeper layers of flavor, making sure your soup tastes like it simmered all day rather than just 35 minutes.
Step 3: Add Broth and Rice
Pour in the chicken broth and bring everything up to a gentle boil. Then, stir in the uncooked rice. Lower the heat to a gentle simmer, pop a lid on the pot, and allow the soup to bubble away for 18–20 minutes. The rice will cook slowly, soaking up all those delicious flavors without becoming mushy.
Step 4: Stir in Chicken and Simmer
Once the rice is almost tender, add in your shredded cooked chicken. Let it all simmer together for another 5 minutes. This not only warms the chicken through, but also lets all the flavors meld. If you want a punch of brightness, finish off with a squeeze of lemon juice right before serving.
Step 5: Season and Serve
Before bringing your Chicken and Rice Soup to the table, taste and add salt and black pepper as needed. Spoon up generous helpings while it’s piping hot, garnished with a scattering of extra parsley for both color and a hint of freshness!
How to Serve Chicken and Rice Soup
Garnishes
A pinch of fresh parsley or a twist of lemon on top transforms your Chicken and Rice Soup from comforting to downright stunning. If you’re feeling adventurous, try a drizzle of good olive oil or a few turns of cracked black pepper for an extra hit of flavor and a touch of elegance.
Side Dishes
Pair your soup with a thick slice of crusty bread or warm biscuits for dunking—nothing soaks up broth better! A crisp green salad adds a refreshing contrast, while roasted veggies or even a simple grilled cheese sandwich make for satisfying, cozy companions.
Creative Ways to Present
Ladle your Chicken and Rice Soup into stoneware mugs for a “grab-and-go” dinner, or serve it in hollowed-out bread bowls at your next gathering for serious wow-factor. Layer bowls with extra cooked rice or even a spoonful of sautéed greens for added heartiness and a twist on tradition.
Make Ahead and Storage
Storing Leftovers
Chicken and Rice Soup stores wonderfully in an airtight container in the fridge for up to 4 days. Just be aware that the rice will keep soaking up liquid, so your soup will thicken a bit as it sits—think of it as an even heartier lunch the next day!
Freezing
If you’re planning ahead, you can absolutely freeze this soup. For best results, freeze the broth and veggies on their own and add freshly cooked rice when reheating. If freezing fully assembled, cool completely before transferring to freezer-safe containers, leaving room for expansion.
Reheating
To bring back that fresh-made magic, gently warm your soup on the stovetop over medium-low heat, adding a splash of extra broth or water if it’s too thick. Microwave reheating works in a pinch, too—just cover to avoid splatters and stir halfway through.
FAQs
Can I use brown rice in this Chicken and Rice Soup?
Absolutely! Brown rice is a wholesome alternative, but it will require a longer simmer time. Be sure to add more broth as needed, since brown rice is thirstier than white, and adjust until the grains are tender.
What’s the best chicken to use?
Rotisserie chicken is my hands-down favorite for its tenderness and flavor (plus, it’s so convenient!). Leftover roasted or poached chicken works beautifully, too—just shred or chop it finely for easy eating.
How can I make the soup creamy?
For creamy Chicken and Rice Soup, stir in a splash of heavy cream or drop in a pat of butter right before serving. The result is gorgeously velvety without overpowering the classic flavors.
Can I add extra vegetables?
Definitely! Feel free to stir in peas, spinach, chopped kale, or corn during the last few minutes of simmering. These extras boost both the nutrition and color of the soup.
Why does the soup get thicker after storing?
Rice acts like a little sponge, continuing to absorb the broth as it cools and sits in the fridge. To return your Chicken and Rice Soup to its original consistency, just add a splash of extra broth and warm it through gently before serving.
Final Thoughts
If you crave comfort in a bowl, there’s truly no beating a big pot of Chicken and Rice Soup. It’s easy to make, endlessly adaptable, and guaranteed to make any table feel a bit more like home. Give it a try this week—your taste buds (and your loved ones) will thank you!
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Chicken and Rice Soup Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
A comforting and hearty Chicken and Rice Soup recipe that is perfect for a cozy meal. This homemade soup is easy to make and packed with wholesome ingredients.
Ingredients
For the Soup:
- 1 tbsp olive oil
- 1 small onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1/2 tsp dried parsley
- 6 cups chicken broth
Additional Ingredients:
- 1 cup cooked shredded chicken (rotisserie or leftovers work well)
- 3/4 cup long grain white rice (uncooked)
- Salt and black pepper to taste
- Juice of 1/2 lemon (optional, for brightness)
Instructions
- Heat olive oil: In a large pot over medium heat, add the diced onion, carrots, and celery. Sauté for 5–6 minutes until vegetables are softened.
- Add seasonings: Stir in garlic, thyme, and parsley. Cook for an additional minute.
- Simmer: Pour in the chicken broth, bring to a boil, then add the rice. Reduce heat, cover, and simmer for 18–20 minutes until rice is tender.
- Finish the soup: Stir in the shredded chicken and simmer for 5 more minutes. Season with salt, pepper, and lemon juice if desired.
- Serve: Garnish with parsley and serve hot.
Notes
- You can use brown rice, adjusting simmer time and adding extra broth as needed.
- For a creamier version, add a splash of heavy cream or butter before serving.
- Leftovers thicken as rice absorbs liquid—simply add more broth when reheating.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 3g
- Sodium: 420mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 35mg
