“`html
If you’re craving something comforting yet fresh, you’ve got to try this Easy Chicken & Rice Soup Recipe. It’s a beautiful balance of tender chicken, fragrant herbs, and vibrant vegetables swimming in a rich, savory broth. Whether you’re feeling under the weather or just want a warm meal that feels like a big hug, this soup hits all the right notes, effortlessly combining wholesome ingredients with simple steps that deliver impressive flavor every time.
Ingredients You’ll Need
The magic of this recipe lies in its simplicity. Each ingredient plays a crucial role—building layers of flavor, adding texture, and giving the soup its bright, nourishing character. Here’s what you’ll need to gather before you start your cooking adventure:
- Extra-virgin olive oil: A tablespoon to sauté veggies and add a rich, fruity base.
- Yellow or white onion, diced: Provides sweetness and depth to the broth.
- Carrots, sliced into coins: Bring subtle sweetness and vibrant color.
- Celery stalks, thinly sliced: Adds a crisp, savory crunch and classic soup flavor.
- Garlic cloves, minced: Intensifies aroma and gives a gentle punch of warmth.
- Zucchini, chopped: Adds tender texture and keeps the soup light.
- Bone-in, skin-on chicken breasts: The star ingredient for tender, flavorful meat and rich broth.
- Fresh thyme or oregano sprigs: Infuse herbal notes that elevate every spoonful.
- Chicken stock: The hearty liquid foundation that ties everything together.
- Kosher salt: Balances and enhances all the natural flavors.
- Freshly ground black pepper: For subtle heat and complexity.
- Cooked rice (or grains like farro or quinoa): Makes the soup more filling and comforting.
- Sliced avocado: Adds creaminess and a fresh twist at serving.
- Fresh cilantro: Brightens the dish with herbaceous notes.
- Sliced jalapeño (optional): For those who love a little kick.
- Lime wedges: To squeeze on top and add refreshing acidity.
How to Make Easy Chicken & Rice Soup Recipe
Step 1: Sauté the Vegetables
Start by warming the olive oil in a large soup pot over medium-high heat. Toss in the diced onions, sliced carrots, celery, minced garlic, and chopped zucchini. Let these vegetables gently cook for about 10 minutes until they turn soft and fragrant, setting the stage for a soulful broth.
Step 2: Add Chicken and Herbs
Now, nestle the bone-in, skin-on chicken breasts right into the pot with a few fresh thyme or oregano sprigs. Pour in the chicken stock, adding water if you need enough liquid to cover the chicken completely. Season everything with kosher salt and freshly ground black pepper to taste—this is the heart of your soup’s flavor profile.
Step 3: Simmer the Soup
Turn up the heat to bring your soup to a gentle simmer, carefully skimming off any foam that floats to the top. Once bubbling, lower the heat to maintain a gentle simmer and cook for about an hour and a half. This slow cooking process softens the chicken thoroughly and allows all the flavors to mingle beautifully in the broth.
Step 4: Shred the Chicken
Remove the chicken breasts carefully and let them cool just enough to handle. Take off the skin and bones, then shred the meat into bite-sized pieces. Return the shredded chicken back into the pot, stirring through the broth and vegetables. Give it a taste and adjust seasoning with more salt or pepper as needed.
Step 5: Serve the Soup
Dish out a generous scoop of cooked rice or your favorite grain into each bowl. Ladle the piping hot chicken and vegetable broth over the grains, creating a comforting base. For finishing touches, add sliced avocado, fresh cilantro, and if you like heat, a few jalapeño slices. Don’t forget a spritz of lime—the citrusy brightness pulls the whole bowl together.
How to Serve Easy Chicken & Rice Soup Recipe
Garnishes
The toppings truly bring this Easy Chicken & Rice Soup Recipe to life. Creamy avocado adds luscious texture while fresh cilantro introduces a bright herbal note. For those who enjoy a little heat, sliced jalapeño gives a satisfying punch without overpowering the flavors. And the lime wedges? They’re the perfect burst of citrus that wakes up your taste buds.
Side Dishes
This soup is hearty enough to be a meal by itself, but you can complement it with simple sides like crusty bread to soak up every drop, a crisp green salad for freshness, or even roasted vegetables for extra color and texture variety. Each addition helps create a satisfying, well-rounded dining experience.
Creative Ways to Present
Think beyond the traditional soup bowl! You can serve this soup over wild rice or quinoa for a rustic touch, or place the rice on the side for guests to add themselves. For a fun twist, try serving it in hollowed-out bread bowls or alongside avocado toast for a modern spin. Your Easy Chicken & Rice Soup Recipe can shine in all sorts of beautiful, creative settings.
Make Ahead and Storage
Storing Leftovers
Any leftovers should be cooled to room temperature before storing in airtight containers. The soup will keep well in the refrigerator for up to 3 days. Just make sure to keep the rice separate if possible, as it tends to soak up broth and become mushy over time.
Freezing
You can freeze this soup without the rice for up to 3 months. Keep the rice aside in the freezer or add fresh cooked rice when reheating. Thaw overnight in the fridge or gently warm from frozen on the stovetop to maintain that luscious broth texture.
Reheating
Reheat gently on the stove over medium-low heat to prevent the chicken from drying out. Add a splash of chicken stock or water to loosen the broth if it has thickened. Stir frequently until warmed through, then add fresh rice or grains right before serving.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs add extra juiciness and flavor, and they work wonderfully in this soup. Just adjust the cooking time slightly if needed to ensure they become tender.
Is it necessary to use bone-in chicken for the broth?
Using bone-in chicken enriches the broth with deeper flavor and natural gelatin, but if you’re short on time, boneless chicken can be substituted. Just keep in mind the broth might be a bit lighter in taste.
Can I make this soup vegetarian?
While this recipe centers on chicken, you can swap out the chicken stock for vegetable stock and use hearty vegetables or beans for protein to create a delicious vegetarian variation.
What rice is best for this Easy Chicken & Rice Soup Recipe?
White rice works beautifully because it softens nicely without overwhelming the broth. However, feel free to use brown rice, farro, or quinoa if you want to add more texture or nutritional value.
How spicy is this soup with the jalapeños?
The sliced jalapeños add a gentle heat that you can easily control by adding more or less. You can also remove the seeds for milder spice or omit them altogether for a kid-friendly version.
Final Thoughts
There’s something truly special about the way this Easy Chicken & Rice Soup Recipe wraps you in warmth and comfort with every spoonful. It’s nourishing, simple, and full of fresh, vibrant flavors that bring joy to the table. Whether you’re cooking for a crowd or just yourself, don’t hesitate to dive into this cozy classic—you’ll find yourself coming back to it again and again.
“`
Print
Easy Chicken & Rice Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 2 hours
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Easy Chicken & Rice Soup is a comforting and flavorful dish that combines tender bone-in chicken breasts with a medley of sautéed vegetables and aromatic herbs. Slow-simmered to develop a rich broth, this soup is served over cooked rice or grains and garnished with fresh avocado, cilantro, jalapeño, and lime for a bright, satisfying meal perfect for any season.
Ingredients
Sautéed Vegetables
- 1 tablespoon extra-virgin olive oil
- 1 yellow or white onion, diced
- 6 carrots, sliced into coins
- 6 celery stalks, thinly sliced
- 8 cloves garlic, minced
- 1 zucchini, chopped
Soup Base
- 2 bone-in skin-on chicken breasts
- A few sprigs fresh thyme or oregano
- 2 quarts chicken stock
- 1 teaspoon kosher salt
- Freshly ground black pepper, to taste
To Serve
- Cooked rice (or any other grain such as farro or quinoa)
- Sliced avocado
- Fresh cilantro
- Sliced jalapeño (optional)
- Lime wedges
Instructions
- Sauté Vegetables: In a large soup pot, warm the extra-virgin olive oil over medium-high heat. Add the diced onion, sliced carrots, celery, minced garlic, and chopped zucchini. Sauté the vegetables for about 10 minutes until they soften and begin to release their aromas, stirring occasionally to prevent sticking.
- Add Chicken and Herbs: Place the bone-in, skin-on chicken breasts into the pot along with a few sprigs of fresh thyme or oregano. Pour in the chicken stock, adding about a cup of water if needed to ensure the chicken is fully submerged. Season with 1 teaspoon kosher salt and freshly ground black pepper to taste.
- Simmer the Soup: Increase the heat to high and bring the soup to a simmer. Skim off any foam that rises to the surface to keep the broth clear. Once simmering, reduce the heat to low and let it cook gently for 1 1/2 hours, allowing the broth to develop deep flavor and the chicken to tenderize.
- Shred the Chicken: Carefully remove the chicken breasts from the soup and set them aside to cool slightly. Discard the skin and bones, then shred the chicken meat into bite-sized pieces. Return the shredded chicken to the soup pot and heat through. Adjust seasoning with additional salt and pepper if necessary.
- Serve the Soup: To serve, place a scoop of your preferred cooked rice or grain into individual serving bowls. Ladle the hot soup over the grains, then top with sliced avocado, fresh cilantro, optional jalapeño slices for some heat, and a squeeze of lime wedges to enhance the flavors. Serve immediately and enjoy the comforting, nourishing meal.
Notes
- You can substitute chicken breasts with thighs for a richer flavor.
- Adding a bay leaf during simmering can enhance the aroma.
- Grains like quinoa or farro can be used instead of rice.
- Adjust jalapeño quantity according to your heat preference or omit for mild flavor.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 3 months.
