If you are searching for a heartwarming, soul-soothing bowl that feels like a cozy hug on a chilly day, look no further than this Chicken and Rice Soup Recipe. It’s a delightful mix of tender, shredded chicken, perfectly cooked rice, and vibrant vegetables simmered in a flavorful broth that brings comfort and satisfaction in every spoonful. Whether you’re craving something nourishing after a long day or want to share a meal that reminds you of home, this recipe has a wonderful balance of textures and tastes to brighten any mealtime.
Ingredients You’ll Need
Getting the ingredients right is the secret to this Chicken and Rice Soup Recipe’s incredible flavor. Each simple component plays an important role—from adding sweetness and crunch with fresh veggies to creating a rich, aromatic base with herbs and broth.
- Olive oil: This adds a silky richness and helps soften the vegetables beautifully.
- Diced onion: Provides a natural sweetness and depth once sautéed.
- Carrots (peeled and sliced): Bring a subtle sweetness and bright color to the soup.
- Celery stalks (sliced): Offers that classic aromatic crunch that rounds out the veggie trio.
- Minced garlic cloves: Adds a warm, savory punch to the base flavors.
- Dried thyme: Brings a woodsy, herbaceous note that complements chicken perfectly.
- Dried parsley: Adds a mild, fresh complexity to the broth.
- Bay leaf: Infuses a subtle earthy layer while simmering.
- Low-sodium chicken broth: The backbone of the soup, rich and comforting without overpowering.
- Uncooked long-grain white rice: Absorbs the broth and turns tender, providing body and heartiness.
- Cooked shredded chicken: Either rotisserie or leftovers work wonderfully to add protein and texture.
- Salt and pepper: Essential for seasoning and bringing all flavors to life.
- Juice of ½ lemon (optional): A splash of brightness that balances the richness and adds lift.
- Chopped fresh parsley: A fresh, herbaceous garnish to finish the dish 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 until it shimmers gently. Add the diced onion, sliced carrots, and celery, cooking for about 5 to 6 minutes or until the vegetables start to soften and release their natural sweetness. This forms the flavor-packed base your soup needs.
Step 2: Add Aromatics and Herbs
Stir in the minced garlic, dried thyme, dried parsley, and the bay leaf. Let these ingredients mingle for about a minute, stirring often to prevent burning—the aroma that fills your kitchen here is truly irresistible and signals the layers of flavor coming together.
Step 3: Pour in Broth and Bring to Boil
Pour the low-sodium chicken broth into the pot, stirring everything together. Turn up the heat just enough for the mixture to reach a rolling boil, which helps blend the flavors before you add the rice.
Step 4: Cook the Rice
Once boiling, add the uncooked long-grain white rice. Reduce the heat to a gentle simmer and cover the pot. Let it cook for 15 to 18 minutes until the rice is tender but not mushy, soaking up all the delicious broth along the way.
Step 5: Add Chicken and Finish Cooking
Gently stir in the cooked shredded chicken and allow the soup to simmer for another 5 minutes. This step warms the chicken thoroughly and lets the flavors harmonize beautifully. Season with salt and pepper to taste. Adding a squeeze of lemon juice here is optional but highly recommended for that unexpected brightness.
Step 6: Final Touches
Before serving, fish out and discard the bay leaf. Sprinkle fresh chopped parsley on top for a burst of color and freshness that elevates every spoonful.
How to Serve Chicken and Rice Soup Recipe
Garnishes
Fresh chopped parsley is a classic way to add visual appeal and a slight herbal note. You can also try freshly cracked black pepper or a drizzle of extra virgin olive oil for a richer finish. If you like a bit of zing, a small dollop of sour cream or Greek yogurt works wonders.
Side Dishes
This soup is a satisfying meal on its own, but pairing it with warm crusty bread or a light green salad adds variety and texture. Garlic bread or simple buttered toast rounds out the cozy, comforting experience perfectly.
Creative Ways to Present
For dinner parties or special family meals, serve the soup in individual bowls with a lemon wedge on the side for each guest to customize their tartness. You could also ladle it into small, hollowed-out bread bowls for a fun, rustic presentation that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Store any leftover Chicken and Rice Soup Recipe in an airtight container in the refrigerator. It holds up well for up to 3 days, making it an excellent option for quick lunches or dinners during the week.
Freezing
If you want to keep it longer, freeze portions in freezer-safe containers. Since the rice can get a bit soft, freezing is best if you plan to eat it within 1 to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally to prevent sticking. Add a splash of broth or water if the soup has thickened too much, and check seasoning before serving as flavors may mellow after storage.
FAQs
Can I use brown rice instead of white rice in the Chicken and Rice Soup Recipe?
Absolutely! Brown rice adds a nuttier flavor and chewier texture, but keep in mind it requires a longer cooking time—around 40 to 45 minutes—so adjust your simmering accordingly.
Is it okay to use leftover chicken for this soup?
Yes, using leftover cooked chicken is a fantastic way to save time and reduce waste. Just shred it finely before adding so it heats quickly and blends well with the rice and broth.
Can I make this soup dairy-free?
Definitely! The Chicken and Rice Soup Recipe is naturally dairy-free, especially if you skip optional garnishes like sour cream. Using olive oil instead of butter keeps it light and suitable for dairy-free diets.
What if I want a creamier soup?
For a creamy twist, stir in a splash of heavy cream or a spoonful of sour cream just before serving. This adds indulgence without overpowering the fresh flavors of the chicken and vegetables.
How do I keep the rice from becoming mushy?
To avoid mushy rice, be sure not to overcook during the simmering stage. Using long-grain white rice helps since it holds its shape better. If you plan to store leftovers, expect the rice to soak up more liquid and soften further.
Final Thoughts
There is something undeniably comforting about a bowl of homemade soup, and this Chicken and Rice Soup Recipe truly shines as a timeless favorite. With its vibrant mix of veggies, tender chicken, and satisfying rice, it hits every note of a perfect homemade meal. I encourage you to try it out, share it with loved ones, and make it your go-to comfort food any time you need a little warmth in a bowl.
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 hearty Chicken and Rice Soup made with tender shredded chicken, aromatic vegetables, and fluffy rice simmered in a flavorful broth. This easy-to-make, gluten-free soup is perfect for a cozy meal and can be enhanced with a squeeze of lemon or creamy additions for extra richness.
Ingredients
Vegetables
- 1 medium onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
Herbs and Spices
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 bay leaf
Soup Base
- 1 tablespoon olive oil
- 8 cups low-sodium chicken broth
- 1 cup long-grain white rice, uncooked
Protein
- 2 cups cooked shredded chicken (rotisserie or leftover)
Seasoning and Garnish
- Salt and pepper to taste
- Juice of ½ lemon (optional)
- Chopped fresh parsley for garnish
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery, and sauté for 5–6 minutes until the vegetables are softened and fragrant.
- Add Aromatics and Herbs: Stir in the minced garlic, dried thyme, dried parsley, and bay leaf. Cook for an additional 1 minute to release the flavors.
- Simmer Broth and Rice: Pour in the chicken broth and bring the mixture to a boil. Add the uncooked long-grain white rice, reduce the heat to a simmer, cover the pot, and cook for 15–18 minutes until the rice is tender.
- Incorporate Chicken: Stir in the cooked shredded chicken and continue to simmer the soup for another 5 minutes to heat the chicken through thoroughly.
- Season and Final Touches: Season the soup with salt and pepper to your preference. If desired, add a squeeze of fresh lemon juice for brightness. Remove the bay leaf before serving.
- Garnish and Serve: Ladle the soup into bowls and garnish with chopped fresh parsley. Serve hot for a warming meal.
Notes
- You can substitute brown rice for a nuttier flavor; just be sure to increase the cooking time as brown rice takes longer to cook.
- For a creamier texture, stir in a splash of cream or a spoonful of sour cream just before serving.
- Leftover rotisserie chicken makes this recipe quick and convenient.
- The lemon juice enhances the soup’s brightness but is optional depending on your preference.
