If you’ve ever wanted a warm, comforting bowl to cozy up with on any day, this Chicken and Rice Soup Recipe is an absolute game-changer. It’s the perfect balance of tender chicken, hearty rice, and fresh vegetables all swimming in a fragrant, flavorful broth that feels like a hug in a bowl. Whether you’re nursing a cold or just craving something homemade and nourishing, this recipe brings together simple ingredients with a big impact, making it a go-to classic you’ll want in your regular dinner rotation.
Ingredients You’ll Need
Gathering the essentials for this Chicken and Rice Soup Recipe is refreshingly straightforward. Each ingredient plays a special role to build layers of flavor, nourish your body, and create that perfect texture and color that makes the soup so irresistible.
- Olive oil: A healthy fat that builds the base flavor when sautéing the veggies.
- Onion (diced): Adds sweetness and depth once softened, helping to create a rich broth.
- Carrots (peeled and sliced): Bring a gentle natural sweetness and vibrant color.
- Celery stalks (sliced): Provide a subtle earthy crunch and aromatic undertones.
- Garlic (minced): Infuses the soup with warmth and a lovely savory punch.
- Low-sodium chicken broth: The heart of the soup, offering flavor without overwhelming saltiness.
- Boneless skinless chicken breasts or thighs: Tender protein that cooks beautifully and shreds easily.
- Long-grain white rice (uncooked): Adds that satisfying body to the soup and soaks up all the delicious broth.
- Dried thyme: A fragrant herb that complements the chicken and vegetables perfectly.
- Bay leaf: Slow-cooked with the soup to deepen the savory notes.
- Salt and black pepper: Essential seasonings to balance and enhance every bite.
- Fresh parsley (chopped): A burst of bright green freshness to finish the soup.
- Lemon juice: Adds a lively zing that lifts the flavors and rounds out the richness.
How to Make Chicken and Rice Soup Recipe
Step 1: Sauté the Aromatics
Start by heating olive oil in a large pot over medium heat. Toss in the diced onion, sliced carrots, and celery. Cook these vegetables for about five minutes until they soften and start to release their wonderful aroma. Adding the minced garlic in the last minute of sautéing will bring a fragrant boost without burning.
Step 2: Add Broth and Main Ingredients
Pour in the low-sodium chicken broth and carefully add the whole chicken breasts or thighs. Stir in the uncooked rice, dried thyme, bay leaf, salt, and black pepper. These ingredients are going to cook together to create layers of comforting flavor and body in the soup.
Step 3: Simmer and Cook
Bring the pot to a boil, then reduce the heat to low and cover it. Let everything simmer gently for 25 to 30 minutes, allowing the chicken to cook through and the rice to become tender. This slow simmer melds the flavors perfectly, making the soup truly special.
Step 4: Shred the Chicken and Finish Up
Once the chicken is cooked, carefully remove it from the pot and shred it using two forks. Return the shredded chicken to the pot, stir in the fresh chopped parsley and the juice of half a lemon. Taste and adjust the seasoning if needed. Serve your soup warm for the ultimate comfort experience.
How to Serve Chicken and Rice Soup Recipe
Garnishes
Consider sprinkling a bit more fresh parsley or even some freshly cracked black pepper on top just before serving. If you want a silky touch, stirring in a splash of cream or a dollop of sour cream can elevate the experience.
Side Dishes
Pair this soup with warm crusty bread or garlic toast for dunking, or serve alongside a crisp green salad to balance the comforting warmth. It’s flexible enough to be a light lunch or part of a heartier dinner spread.
Creative Ways to Present
Serve the soup in rustic bowls garnished with lemon wedges for guests to squeeze in as they please. For a charming twist, ladle the soup into hollowed-out bread bowls, turning an everyday meal into something special and inviting.
Make Ahead and Storage
Storing Leftovers
Your Chicken and Rice Soup Recipe stores beautifully in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight, making leftovers even more delicious.
Freezing
This soup freezes well, but keep in mind the rice can sometimes get a bit mushy after thawing. To preserve the best texture, consider freezing the soup without rice and cooking fresh rice when reheating.
Reheating
Reheat the soup gently on the stovetop over medium heat, stirring occasionally. Add a splash of broth or water if it feels too thick, and freshen it with a squeeze of lemon to revive the flavors before serving.
FAQs
Can I use brown rice instead of white rice?
Yes, you can! Brown rice will add a nuttier flavor and more fiber, but be aware it requires a longer cooking time, so you may need to simmer the soup about 15 minutes longer until the rice is tender.
Is it okay to use leftover cooked chicken?
Absolutely! If you have cooked chicken on hand, add it after the rice is fully cooked to prevent the chicken from drying out, and adjust the simmering time accordingly.
How can I make the soup creamier?
For a luscious twist, stir in half a cup of heavy cream or a splash of milk just before serving. This adds a smooth richness without overpowering the fresh flavors.
What if I want a lower sodium version?
Using low-sodium broth is a great start. You can also reduce the added salt and enhance flavor with herbs and lemon juice to keep the soup tasty without too much sodium.
Can this recipe be made dairy-free?
Yes! Simply skip any optional cream additions, and the soup remains hearty, flavorful, and naturally gluten-free and dairy-free as written.
Final Thoughts
Making this Chicken and Rice Soup Recipe at home is like inviting a bowl of comfort right to your table—simple ingredients, straightforward steps, and heartwarming results. Whether you’re new to soup-making or looking for a reliable classic, this recipe will become a treasured favorite that you’ll happily share with family and friends time after time. Go ahead, give it a try; your cozy night in just found a new best friend.
Print
Chicken and Rice Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This comforting and flavorful Chicken and Rice Soup is a hearty homemade meal perfect for any day of the week. Made with tender chicken, long-grain rice, fresh vegetables, and aromatic herbs simmered in a savory chicken broth, this soup is both nourishing and easy to prepare. Ideal for a cozy weeknight dinner, it delivers a balanced blend of protein, carbs, and vegetables to satisfy your hunger and warm you up.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 8 cups low-sodium chicken broth
- 1 pound boneless skinless chicken breasts or thighs
- 1 cup long-grain white rice, uncooked
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- Juice of 1/2 lemon
Instructions
- Sauté Vegetables: Heat the olive oil in a large pot over medium heat. Add the diced onion, sliced carrots, and sliced celery. Sauté for about 5 minutes until the vegetables are softened and fragrant.
- Add Garlic: Stir in the minced garlic and cook for an additional 1 minute, ensuring the garlic does not burn but releases its aroma.
- Add Broth and Seasonings: Pour in the 8 cups of low-sodium chicken broth. Add the whole chicken breasts or thighs, uncooked rice, dried thyme, bay leaf, salt, and black pepper to the pot.
- Simmer Soup: Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a lid and let it simmer gently for 25 to 30 minutes, or until the chicken is cooked through and the rice is tender.
- Shred Chicken: Carefully remove the chicken pieces from the soup. Using two forks, shred the meat into bite-sized pieces.
- Combine and Season: Return the shredded chicken to the soup. Stir in the chopped fresh parsley and the juice of half a lemon. Taste and adjust seasoning with additional salt or pepper if needed.
- Serve Warm: Ladle the soup into bowls and serve warm, optionally adding a splash of cream or milk for extra creaminess.
Notes
- For extra creaminess, stir in 1/2 cup heavy cream or a splash of milk just before serving.
- Use leftover cooked chicken to save time by adding it in after the rice has cooked.
- Brown rice can be substituted but will require a longer cooking time, approximately 45-50 minutes, so adjust accordingly.
