If you’re craving a bowl of warmth and comfort, this Chicken and Rice Soup Recipe is just what you need. It brings together tender chicken, fluffy rice, and a medley of vegetables simmered in fragrant herbs and savory chicken broth. Each spoonful offers a perfect balance of flavors and textures that’s both satisfying and soothing. Whether you’re feeling under the weather or just want a simple, hearty meal, this recipe is a true kitchen gem that’s easy to prepare and impossible not to love.
Ingredients You’ll Need
These ingredients are delightfully simple yet crucial to delivering the depth of flavor and comforting texture in this soup. Each one plays a role, from aromatic vegetables to the wholesome rice and tender chicken, creating a nourishing bowl that feels like a warm hug.
- Olive oil: Adds a subtle fruitiness and helps soften the vegetables for a flavorful base.
- Small onion, diced: Provides sweetness and depth when sautéed.
- Carrots, sliced: Bring natural sweetness and a gentle crunch.
- Celery stalks, sliced: Adds earthy freshness and a little snap.
- Garlic, minced: Infuses the broth with aromatic richness.
- Dried thyme: Offers a classic herbaceous note that complements chicken beautifully.
- Dried parsley: Gives subtle greenery and a mild herbal flavor.
- Salt: Enhances all the soup’s flavors.
- Black pepper: Adds a gentle kick and warmth.
- Chicken broth: The heart of the soup, delivering savory depth and moisture.
- Long-grain white rice, uncooked: Provides comforting body and soaks up all the delicious broth.
- Cooked shredded chicken: The protein star that makes this soup hearty and filling.
- Lemon juice (optional): Brightens the flavors with a hint of citrusy freshness.
- Fresh parsley, chopped: For a fresh, vibrant garnish that finishes the soup beautifully.
How to Make Chicken and Rice Soup Recipe
Step 1: Sauté the Vegetables
Begin by heating olive oil in a large pot over medium heat. Add the diced onion, sliced carrots, and celery, cooking them gently for about 5 to 6 minutes until they soften and release their natural sweetness. This step is essential to build a flavorful foundation that will carry the entire soup.
Step 2: Add Herbs and Garlic
Next, stir in the minced garlic, dried thyme, dried parsley, salt, and black pepper. Cook for about 30 seconds until the aromatics awaken your kitchen with their fragrance. This quick step layers in complexity and ensures that the soup will have a rich, inviting flavor.
Step 3: Pour in Chicken Broth and Bring to Boil
Pour the chicken broth into the pot and bring everything to a gentle boil. This warm, savory liquid will marry all the ingredients together and create the comforting base of the soup that’s packed with flavor.
Step 4: Simmer with Rice
Add the long-grain white rice to the bubbling broth, then reduce the heat to low. Cover the pot and let the soup simmer for 15 to 18 minutes, or until the rice turns tender and fluffy. Low heat prevents the soup from sticking or boiling over, allowing the rice to cook to perfection.
Step 5: Incorporate Shredded Chicken
Stir in the cooked shredded chicken and let it warm through for another 3 to 5 minutes. This step effortlessly adds protein and heartiness while melding the flavors together beautifully.
Step 6: Final Touches
If you want a little brightness, squeeze in a tablespoon of lemon juice. Taste the soup and add any seasoning adjustments you prefer. Finally, garnish with freshly chopped parsley for a burst of color and freshness right before serving.
How to Serve Chicken and Rice Soup Recipe
Garnishes
Fresh parsley is my absolute favorite to sprinkle on top for its vibrant color and mild, refreshing herbal note. You can also add a little extra black pepper or a few drops of lemon juice right at the table to personalize each bowl.
Side Dishes
This soup shines served alongside warm, crusty bread or buttery garlic toast for dipping. A crisp green salad or simple steamed veggies also make great complements, balancing the meal with some light freshness.
Creative Ways to Present
For a cozy dinner party, serve the soup in individual rustic bowls with rosemary sprigs on the side for a charming touch. You can also ladle it into bread bowls for a fun and hearty presentation that doubles as edible dishware.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken and Rice Soup Recipe stores wonderfully in the refrigerator. Transfer it to an airtight container and enjoy within 3 to 4 days for the best flavor and freshness.
Freezing
You can freeze this soup, but because of the rice, the texture may soften after thawing. To minimize any mushiness, freeze the soup without rice, then cook fresh rice when reheating.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally to ensure even warming. Add a splash of broth or water if the soup has thickened too much. Fresh herbs can be added after reheating to revive flavor.
FAQs
Can I use brown rice instead of white rice?
Yes, you can use brown rice; just be aware it will require a longer cooking time—about 40 to 45 minutes—so adjust your simmer accordingly to ensure it becomes tender.
Is this soup gluten-free?
Absolutely! As long as you use gluten-free chicken broth, this Chicken and Rice Soup Recipe is naturally gluten-free and safe for those with gluten sensitivities.
Can I substitute the chicken with another protein?
Sure! While chicken is traditional, you can use cooked turkey or shredded rotisserie chicken as convenient alternatives that work just as well in this soup.
Can I make this recipe in a slow cooker?
Yes, but you’ll want to cook the vegetables and spices first on the stovetop to develop flavor, then transfer everything along with broth, rice, and chicken to the slow cooker to finish. Check the rice doneness as slow cookers vary.
What can I add to make the soup creamier?
For a richer, creamier texture, stir in about a half cup of heavy cream at the very end of cooking. This adds a lovely silkiness without overpowering the bright, comforting flavors.
Final Thoughts
This Chicken and Rice Soup Recipe is one of those dishes that feels like home no matter where you are. It’s straightforward to make, packed with wholesome ingredients, and endlessly satisfying. I encourage you to whip up a batch whenever you want a little extra comfort on your plate—you might just find this becoming a cherished staple in your recipe collection.
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 Chicken and Rice Soup is a hearty and healthy meal perfect for any day. Made with tender shredded chicken, aromatic vegetables, and long-grain white rice simmered in flavorful chicken broth, it’s easy to prepare and packed with wholesome ingredients. Enhanced with herbs, garlic, and optional lemon juice for a fresh finish, this soup is ideal for a cozy lunch or dinner.
Ingredients
Vegetables and Aromatics
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
Herbs and Seasonings
- 1 teaspoon dried thyme
- 0.5 teaspoon dried parsley
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Soup Base and Main Ingredients
- 8 cups chicken broth
- 1 cup long-grain white rice, uncooked
- 2 cups cooked shredded chicken
- 1 tablespoon lemon juice (optional)
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- Sauté Vegetables: Heat the olive oil in a large pot over medium heat. Add the diced onion, sliced carrots, and sliced celery. Cook for 5 to 6 minutes until the vegetables are softened and fragrant.
- Add Aromatics and Herbs: Stir in the minced garlic, dried thyme, dried parsley, salt, and black pepper. Cook this mixture for about 30 seconds to release their flavors.
- Add Broth and Rice: Pour in the chicken broth and bring it to a gentle boil. Then add the uncooked rice to the pot.
- Simmer Rice: Reduce the heat to low, cover the pot, and let the rice simmer for 15 to 18 minutes until it becomes tender.
- Add Chicken: Stir in the cooked shredded chicken and let the soup cook for another 3 to 5 minutes so the chicken can heat through.
- Finish and Serve: Add lemon juice if using, and adjust seasoning with salt and pepper to your taste. Garnish the soup with chopped fresh parsley and serve hot.
Notes
- For a creamier texture, stir in 0.5 cup heavy cream toward the end of cooking.
- You can substitute brown rice for long-grain white rice, but cooking time will increase to approximately 40 to 45 minutes.
- This soup freezes well — store in airtight containers and reheat gently on the stove.
- Adjust the herbs and seasoning based on preference for a more robust or milder flavor.
