This Easy Chicken and Rice Soup is warm and comforting, perfect for chilly days. With tender chicken, fluffy rice, and tasty veggies, it’s like a hug in a bowl!
I love making this soup when I’m feeling under the weather. It’s easy to whip up and always brings a smile. Plus, the leftovers taste even better the next day! 🥣
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts or thighs work best for this soup. If you’re looking for a quicker option, shredded rotisserie chicken is a great substitute. This saves time and still gives you that delicious chicken flavor.
Rice: I recommend using long-grain white rice as it holds its shape well. If you’re out of this type, instant rice or even wild rice can work, just adjust the cooking time to avoid mushy rice.
Vegetables: Carrots, celery, and onions are key for flavor. You can also add in your favorites like peas or bell peppers. If you need to make it faster, frozen veggies are a great shortcut—just toss them in when you add the rice.
Seasonings: I like to use dried thyme and parsley, but feel free to experiment with fresh herbs for a stronger flavor. If you don’t have these, Italian seasoning or a bay leaf can also add a nice touch.
How Do I Make a Flavorful Soup Base?
The first step to a great chicken and rice soup is creating a flavorful base. Start by sautéing the onions, carrots, and celery in olive oil. This mix, known as mirepoix, enhances the soup’s overall taste. Follow these simple steps:
- Heat olive oil in a large pot over medium heat.
- Add chopped onions, carrots, and celery. Sauté for about 5 minutes until they soften.
- Stir in minced garlic and cook for an additional minute until fragrant.
Taking your time with this step makes a big difference in flavor, so don’t rush it!
How to Make Easy Chicken and Rice Soup
Ingredients You’ll Need:
For the Soup:
- 1 lb boneless, skinless chicken breasts or thighs
- 1 cup long-grain white rice
- 8 cups chicken broth
- 2 cups carrots, diced
- 1 cup celery, diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 tablespoon lemon juice (optional)
- Fresh parsley for garnish (optional)
How Much Time Will You Need?
This comforting soup takes about 10 minutes to prepare, plus 40 minutes of cooking time. You’ll spend about 5 minutes sautéing the veggies and another 20-25 minutes simmering the soup to cook the chicken and rice. It’s a warm, hearty dish perfect for chilly days!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion, diced celery, and diced carrots. Sauté these vegetables for about 5 minutes, stirring occasionally, until they begin to soften. This step helps to build great flavor!
2. Add Garlic:
Next, stir in 2 cloves of minced garlic and cook for an additional minute. You’ll smell the lovely aroma as the garlic becomes fragrant!
3. Bring to a Boil:
Pour in 8 cups of chicken broth and bring the mixture to a boil. This will create a flavorful base for your soup.
4. Cook the Chicken:
Once your broth is boiling, add in the chicken breasts or thighs, along with 1 teaspoon of dried thyme, 1 teaspoon of dried parsley, and salt and pepper to taste. Reduce the heat to a simmer, cover the pot, and let it cook for about 20 minutes, or until the chicken is fully cooked through.
5. Shred the Chicken:
Carefully remove the cooked chicken from the pot and use two forks to shred it into bite-sized pieces. Then, return the shredded chicken back to the pot.
6. Cook the Rice:
Now, stir in 1 cup of long-grain white rice. Cover the pot again and let it cook for another 15-20 minutes, or until the rice is tender and has absorbed the delicious broth.
7. Add Finishing Touches:
If you like, add 1 tablespoon of lemon juice for a refreshing zing. Don’t forget to taste and adjust the seasoning with more salt and pepper if necessary.
8. Serve and Enjoy:
Garnish your soup with some fresh parsley if you want to make it look pretty. Serve it hot, and enjoy every warm, comforting bite!
Can I Use Brown Rice Instead of White Rice?
Yes, you can use brown rice, but keep in mind that it will require a longer cooking time. Add the brown rice to the broth after you’ve added the shredded chicken, and increase the cooking time to about 30-40 minutes, or until the rice is tender. You may need to add a little extra broth or water as well since brown rice absorbs more liquid.
What If I Don’t Have Any Chicken Broth?
No problem! You can substitute with vegetable broth or even water, though the flavor won’t be as rich. If using water, consider adding a teaspoon of chicken bouillon or flavored seasoning to enhance the taste of your soup.
Can I Make This Soup Ahead of Time?
Absolutely! This soup actually tastes even better the next day once the flavors have had time to meld. Store leftovers in an airtight container in the refrigerator for up to 3 days. If you’re making it ahead for the week, consider cooking the rice separately and adding it when reheating to prevent it from becoming mushy.
How Should I Store Leftovers?
To store leftovers, let the soup cool completely, then place it in airtight containers. It will keep in the fridge for about 3 days or can be frozen for up to 3 months. To reheat, thaw in the fridge overnight and reheat on the stove over low heat, adding a splash of broth if needed to loosen the soup.
