This Chicken and Rice Soup is warm and comforting, perfect for chilly days. It’s packed with tender chicken, fluffy rice, and fresh veggies, making it a cozy meal for the whole family.
I love whipping up this soup because it’s super easy to make and my kitchen fills with a lovely aroma. Plus, it’s a great way to use up leftover chicken. Yum!
Key Ingredients & Substitutions
Chicken Broth: This provides the soup’s main flavor. You can use homemade broth for a richer taste, or low-sodium versions to control the salt. For a vegetarian option, vegetable broth works well too!
Rice: Long-grain white rice is a classic choice here. If you want a healthier twist, try brown rice, but note it may need longer cooking time. Quinoa can also be a nice gluten-free alternative!
Vegetables: The onion, carrot, and celery trio (known as mirepoix) adds depth to the soup. You can swap in other veggies like peas or corn based on your preference or what’s in your fridge.
Herbs: Dried thyme and parsley bring great flavor. If you’re fresh out, Italian seasoning can be a good substitute. I love adding a sprinkle of fresh herbs at the end for a burst of freshness!
How Can I Make Sure My Vegetables are Perfectly Tender?
Getting the vegetables just right is key for this soup. Start by cooking them gently to release their flavors and soften them, about 5-7 minutes. Here’s how to do it:
- Heat the olive oil or butter in your pot before adding the vegetables. This helps them cook evenly.
- Cook the onions first until they become translucent. Then, add carrots and celery to soften them as well.
- Keep stirring occasionally; this prevents sticking and ensures even cooking.
Once softened, add in the garlic and cook for just a minute more, as it can burn quickly. This step creates a wonderful base for your soup!
Chicken and Rice Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil or butter
- 1 medium onion, diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups chicken broth (homemade or low sodium)
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon dried dill (optional)
- Salt and freshly ground black pepper, to taste
- 1 1/2 cups long-grain white rice, rinsed
- 2 cups cooked chicken breast, shredded or chopped
- Fresh parsley for garnish (optional)
How Much Time Will You Need?
This Chicken and Rice Soup recipe takes about 10 minutes to prep and 30 minutes to cook, giving you a total of about 40 minutes from start to finish. You’ll have a hearty, delicious meal ready in no time!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot, heat the olive oil or butter over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, for about 5-7 minutes until the vegetables are softened and fragrant.
2. Add Garlic:
Add the minced garlic to the pot and cook for another minute until it’s nice and fragrant. Be careful not to burn it!
3. Bring to a Boil:
Pour in the chicken broth and bring the mixture to a boil. This is where the soup starts coming together.
4. Season It:
Stir in the dried thyme, parsley, dill (if using), salt, and pepper. Adjust the seasoning to your taste; it’s all about what you enjoy!
5. Add the Rice:
Add the rinsed rice to the boiling broth. Reduce the heat to a simmer and cook for about 15-20 minutes, or until the rice is tender. Make sure to stir occasionally!
6. Incorporate the Chicken:
Add the cooked chicken pieces into the pot. Continue cooking for another 5 minutes to let the flavors meld together and the chicken warm through.
7. Taste and Adjust:
Taste the soup and adjust the seasoning as needed. You want every bowl to be bursting with flavor!
8. Serve and Enjoy:
Serve hot in bowls, garnished with fresh parsley if you like. Enjoy your comforting Chicken and Rice Soup!
Can I Use Brown Rice Instead of White Rice?
Yes, you can use brown rice, but it will require a longer cooking time—about 30-40 minutes. You may need to add extra broth or water to ensure the soup remains soupy and delicious!
How Do I Store Leftover Soup?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm on the stove or in the microwave, adding a splash of broth if it thickens up.
Can I Make This Soup with Raw Chicken?
Absolutely! Just ensure the chicken is cooked through. You can add bite-sized pieces of raw chicken after sautéing the vegetables, letting it cook in the broth until no longer pink, which usually takes about 15-20 minutes.
What Herbs Can I Substitute?
If you’re out of thyme, parsley, or dill, Italian seasoning or Herbes de Provence can work nicely for flavor. Feel free to get creative with what you have on hand!
