If you’re craving a bowl of comfort that feels like a warm hug from the inside, then this Chicken and Rice Soup Recipe is exactly what you need. It combines tender chicken, hearty rice, and vibrant vegetables in a flavorful broth that’s both soothing and satisfying. Perfect for chilly evenings, busy weeknights, or anytime you want to cozy up with a wholesome meal, this soup brings together simple ingredients in a way that tastes like a cherished family secret passed down through generations.
Ingredients You’ll Need
Every ingredient in this Chicken and Rice Soup Recipe plays a crucial role in building layers of flavor and texture. From the sweetness of fresh carrots to the aromatic touches of thyme and garlic, these ingredients are simple yet essential to creating a soup that feels homemade and heartfelt.
- 1 tablespoon olive oil: Adds a rich base flavor and helps soften the vegetables.
- 1 small onion (chopped): Offers a sweet, savory foundation once sautéed.
- 2 carrots (peeled and sliced): Bring color and a hint of natural sweetness.
- 2 celery stalks (sliced): Contribute crunch and a fresh, herbal note.
- 3 garlic cloves (minced): Infuse the soup with warm, aromatic depth.
- 8 cups low-sodium chicken broth: Forms the comforting, flavorful soup base.
- 1 pound boneless skinless chicken breasts or thighs: Provides tender, protein-rich meat.
- 1 cup long-grain white rice (uncooked): Adds heartiness and soaks up all the delicious broth.
- 1 teaspoon dried thyme: Imparts a subtle earthiness and complexity.
- 1 bay leaf: Enhances the soup’s aroma with subtle herbal hints.
- Salt and pepper to taste: Essential for seasoning and balancing flavors.
- 2 tablespoons chopped fresh parsley (optional): Brightens the soup with fresh, vibrant color and flavor.
How to Make Chicken and Rice Soup Recipe
Step 1: Sauté the Vegetables
Start by heating olive oil in a large pot over medium heat. Add the chopped onion, sliced carrots, and celery, cooking them gently for about five to six minutes until they become soft and fragrant. This step builds the aroma and forms the tasty vegetable base that makes the soup so inviting.
Step 2: Add Garlic and Broth
Stir in the minced garlic, cooking just 30 seconds to unlock its bold flavor without burning. Then pour in the chicken broth, which will carry all the ingredients’ flavors and create the hearty liquid body of the soup.
Step 3: Combine Chicken, Rice, and Seasonings
Place the chicken breasts or thighs into the pot, then add the uncooked rice along with dried thyme, the bay leaf, salt, and pepper. These seasonings elevate the soup into something truly comforting and flavorful, while the rice thickens the broth slightly as it cooks.
Step 4: Simmer and Cook Thoroughly
Bring the soup up to a boil before lowering the heat to a gentle simmer. Cover the pot and cook for 25 to 30 minutes, allowing the chicken to cook through fully and the rice to become tender and fluffy. This slow cooking melds the flavors beautifully.
Step 5: Shred the Chicken and Final Touches
Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot and stir in fresh parsley if you like a pop of green and herbal brightness. Give the soup a final taste to adjust seasoning before serving.
How to Serve Chicken and Rice Soup Recipe
Garnishes
A sprinkle of fresh parsley or a few twists of black pepper can uplift the look and flavor of your soup. For an extra touch, consider a squeeze of fresh lemon juice to brighten the broth, or a grate of Parmesan cheese for a subtle savory kick. These little extras make the experience more special.
Side Dishes
This soup shines as the star, but pairing it with crusty bread, garlic toast, or a simple green salad creates a complete and satisfying meal. The warmth and heartiness of the soup balance perfectly with crunchy, fresh sides for a lovely textural contrast.
Creative Ways to Present
Try serving the soup in rustic bread bowls for an eye-catching presentation that doubles as edible crockery. You can also ladle the soup into colorful bowls and set out toppings like chopped green onions or grated cheese on the side so everyone can personalize their bowl.
Make Ahead and Storage
Storing Leftovers
Store any leftover Chicken and Rice Soup Recipe in an airtight container in the refrigerator. It’s best consumed within three to four days for fresh, vibrant flavors and to keep the rice from becoming too mushy.
Freezing
Freezing soup with rice can be a bit tricky because the rice tends to absorb liquid and change texture. If you plan to freeze the soup, consider cooking the rice separately and adding it after reheating to maintain the perfect consistency.
Reheating
Reheat leftovers gently on the stove over medium heat, stirring occasionally. Avoid boiling to prevent the rice from overcooking. Adding a splash of broth or water during reheating can help maintain the soup’s light and comforting texture.
FAQs
Can I use leftover chicken or rotisserie chicken for this Chicken and Rice Soup Recipe?
Absolutely! Using cooked chicken like rotisserie can save you time. Simply add it in during the last few minutes of cooking to warm through. Just reduce the simmering time since the chicken is already cooked.
Is it possible to make this soup creamy?
Yes! For a creamy twist on this Chicken and Rice Soup Recipe, stir in half a cup of heavy cream or coconut milk at the end of cooking. It adds richness without overpowering the soothing flavors.
Can I substitute brown or wild rice?
You can, but keep in mind they will require a longer cooking time than white rice. Plan accordingly, or cook the rice separately and add it to the soup at the end to avoid uneven textures.
How do I make the soup less salty?
Using low-sodium broth and adding salt gradually lets you control the saltiness. Taste as you go, and adjust at the end to keep every spoonful perfectly balanced.
What can I add to make the soup more filling?
Feel free to toss in some diced potatoes, beans, or even a handful of kale or spinach for extra nutrition and heartiness. These additions complement the chicken and rice beautifully.
Final Thoughts
This Chicken and Rice Soup Recipe feels like a warm embrace on cold days, yet it’s simple enough to whip up any night of the week. Its combination of tender chicken, fluffy rice, and fragrant vegetables makes it a reliable go-to meal that nourishes both body and soul. Give it a try and watch how this classic soup becomes your family’s new favorite comfort food.
Print
Chicken and Rice Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This comforting Chicken and Rice Soup features tender chicken, wholesome vegetables, and fragrant herbs simmered in a flavorful chicken broth. Perfect for chilly days or when you need a nourishing bowl of homemade goodness, this recipe is both hearty and easy to make on the stovetop.
Ingredients
Soup Base
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 8 cups low-sodium chicken broth
Main Ingredients
- 1 pound boneless skinless chicken breasts or thighs
- 1 cup long-grain white rice, uncooked
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
Optional Garnish
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add the chopped onion, sliced carrots, and celery, cooking for 5–6 minutes until the vegetables soften and the onion becomes translucent.
- Add Garlic: Stir in the minced garlic and cook for an additional 30 seconds to release its aroma, being careful not to burn it.
- Add Broth and Main Ingredients: Pour in the chicken broth. Add the chicken breasts or thighs, uncooked long-grain white rice, dried thyme, bay leaf, and season with salt and pepper to taste.
- Simmer Soup: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 25–30 minutes or until the chicken is fully cooked through and the rice becomes tender.
- Shred Chicken: Remove the chicken from the pot and shred it into bite-size pieces using two forks. Return the shredded chicken to the soup, stirring to combine.
- Finish and Serve: Stir in chopped fresh parsley if desired. Taste the soup and adjust seasoning with additional salt and pepper as needed before serving.
Notes
- Using rotisserie chicken can save time; reduce cooking by 10 minutes as chicken is already cooked.
- Brown or wild rice can substitute white rice but will require longer cooking time.
- For a creamy twist, stir in 1/2 cup heavy cream or coconut milk just before serving.
