If you’re looking for a meal that feels like a warm hug in a bowl, this Chicken and Rice Soup Recipe is exactly what you need. It brings together tender shredded chicken, fluffy rice, and a medley of fresh vegetables, all simmered in a fragrant broth that’s simply irresistible. Perfect for cozy dinners or when you want something nourishing yet satisfying, this soup hits all the right notes with its comforting flavors and wholesome ingredients.
Ingredients You’ll Need
Each ingredient in this Chicken and Rice Soup Recipe plays a crucial role, providing layers of flavor, color, and texture without any fuss. These simple pantry and fresh staples come together effortlessly to create a dish that tastes much more elaborate than it takes to make.
- 1 tablespoon olive oil: The base for sautéing vegetables, adding a subtle richness and helping to release their flavors.
- 1 medium onion (diced): Brings sweetness and depth to the broth when cooked down.
- 2 carrots (peeled and sliced): Offer a natural sweetness and vibrant orange color.
- 2 celery stalks (sliced): Add a fresh, slightly peppery crunch that balances well with the softer vegetables.
- 2 garlic cloves (minced): Deliver aromatic warmth and a touch of zest.
- 1 teaspoon dried thyme: Infuses an earthy herbal note that complements the chicken beautifully.
- 1 teaspoon dried parsley: Adds an additional layer of herbal brightness.
- 1/2 teaspoon salt: Essential for enhancing all the other flavors in the soup.
- 1/4 teaspoon black pepper: Provides a gentle kick to keep things lively.
- 6 cups low-sodium chicken broth: The hearty backbone of the soup, ensuring it’s rich but not overpowering.
- 1 cup long grain white rice (uncooked): Creates the comforting, filling base that soaks up all those delicious flavors.
- 2 cups cooked shredded chicken: Use rotisserie or poached chicken for tender, juicy protein.
- Juice of 1/2 lemon (optional): Adds a refreshing brightness that lifts the overall taste.
- Fresh parsley (for garnish): A final pop of green color and fresh herbal aroma.
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. Toss in the diced onion, sliced carrots, and celery. Let them cook gently for 5 to 6 minutes until they soften and their natural sweetness begins to shine through. This base is where your soup’s heart starts to beat.
Step 2: Add Garlic and Herbs
Next, stir in the minced garlic along with dried thyme, dried parsley, salt, and black pepper. Cook everything together for just one more minute. This brief step pumps your soup with a bouquet of fragrant herbs and aromatic depth you won’t be able to resist.
Step 3: Pour in the Broth and Add Rice
Pour the low-sodium chicken broth into the pot and bring the mixture to a boil. Once boiling, stir in the uncooked long grain white rice. Immediately lower the heat to a gentle simmer, cover the pot, and let it cook for 15 to 20 minutes. This is when the rice softens and absorbs the full flavor of that rich broth.
Step 4: Add the Chicken
After the rice is tender, add the shredded cooked chicken to the pot. Allow it to cook for another 5 minutes, so the chicken heats through and melds perfectly with all the soup’s components.
Step 5: Final Touches
If you like a bright finish, stir in the juice of half a lemon. Taste your soup and adjust seasoning if needed. That’s all it takes to make this soul-soothing Chicken and Rice Soup Recipe come alive!
How to Serve Chicken and Rice Soup Recipe
Garnishes
Fresh parsley sprinkled on top not only adds a gorgeous splash of green but also a fresh herbal kick that contrasts beautifully with the warm soup. A little cracked black pepper or even a drizzle of extra virgin olive oil can make it feel extra special.
Side Dishes
Serve this soup alongside a crusty piece of bread or homemade garlic toast for dipping. A simple green salad with a light vinaigrette also pairs nicely, balancing the richness of the soup with fresh and crisp textures.
Creative Ways to Present
For a fun twist, serve the Chicken and Rice Soup Recipe in small, hollowed-out bread bowls or use ramekins for individual portions at a dinner party. Garnishing with a swirl of cream or a sprinkle of grated Parmesan can elevate this humble soup into something a little fancy but still comforting.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken and Rice Soup Recipe tastes just as good the next day. Store it in an airtight container in the refrigerator for up to 3 days. The rice may continue to absorb broth, so add a splash of chicken broth or water when reheating to restore its perfect consistency.
Freezing
This soup freezes well, making it a convenient option for busy days. Freeze portions in freezer-safe containers or bags, leaving a little space for expansion. It’s best consumed within 2 to 3 months for optimal flavor and texture.
Reheating
Reheat on the stovetop over medium heat, stirring occasionally until warmed through. You may want to add a bit more broth or water, especially if the rice has thickened the soup. Avoid microwaving for uneven heating and potential drying out.
FAQs
Can I use brown rice instead of white rice?
Yes, you can! Just note that brown rice will need a longer cooking time, usually about 40-45 minutes, so add it earlier in the cooking process and adjust the liquid accordingly.
Is it possible to make this soup vegetarian?
You can swap the chicken broth for vegetable broth and omit the chicken or use plant-based protein alternatives. Just keep in mind the flavor will change, but it will still be delicious and satisfying.
Can I prepare this soup in a slow cooker?
Absolutely! Sauté the vegetables first for better flavor, then transfer everything to your slow cooker. Cook on low for 4-5 hours, adding the chicken towards the end to avoid overcooking.
How do I make the soup creamier?
For a richer soup, stir in 1/2 cup of cream or a splash of milk at the end of cooking. It adds a gentle silkiness without overpowering the fresh flavors.
What is the best chicken to use for this recipe?
Shredded rotisserie chicken is perfect because it’s already cooked, juicy, and flavorful. However, poached chicken breast or thighs work wonderfully and can be tailored to your taste.
Final Thoughts
This Chicken and Rice Soup Recipe is one of those treasures that brings comfort, nutrition, and ease into your kitchen. Whether you’re nursing a cold, feeding a hungry family, or just craving something cozy, this soup answers every call beautifully. Give it a try—you might just find your new go-to recipe for both busy weeknights and lazy Sundays.
Print
Chicken and Rice Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
A comforting and easy-to-make Chicken and Rice Soup made with tender shredded chicken, vegetables, and flavorful herbs simmered together to create a hearty, nourishing meal perfect for any day.
Ingredients
Soup Base
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 2 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 cups low-sodium chicken broth
Main Ingredients
- 1 cup long grain white rice, uncooked
- 2 cups cooked shredded chicken (from rotisserie or poached)
Finishing Touches
- Juice of 1/2 lemon (optional)
- Fresh parsley for garnish
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add the diced onion, sliced carrots, and celery, and sauté for 5–6 minutes until the vegetables are softened and fragrant.
- Add Aromatics and Seasoning: Stir in the minced garlic, dried thyme, dried parsley, salt, and black pepper. Cook for an additional 1 minute to release the flavors.
- Add Broth and Rice: Pour in the low-sodium chicken broth and bring the mixture to a boil. Once boiling, stir in the uncooked long grain white rice.
- Simmer the Soup: Reduce the heat to a simmer and cover the pot. Let the soup cook for 15–20 minutes, or until the rice is tender and cooked through.
- Add Chicken: Stir in the shredded cooked chicken and cook for another 5 minutes to warm the chicken throughout.
- Finish and Adjust Seasoning: If desired, stir in the juice of half a lemon to add brightness. Taste the soup and adjust salt and pepper as needed.
- Serve: Ladle the hot soup into bowls and garnish with fresh parsley before serving.
Notes
- For a creamier texture, stir in 1/2 cup of cream or a splash of milk at the end of cooking.
- You can substitute the white rice with brown rice or wild rice, but increase the cook time accordingly to ensure the rice becomes tender.
- This soup reheats well and is excellent for leftovers; it also freezes nicely for future meals.
