If you are craving a warm, comforting bowl of something hearty yet nourishing, this Chicken and Rice Soup Recipe will become your kitchen best friend. It masterfully combines tender chicken, fluffy rice, and vibrant vegetables in a fragrant broth that feels like a cozy hug on a chilly day. With straightforward ingredients and simple steps, this soup delivers layers of flavor and texture that make every spoonful irresistibly satisfying. Perfect for quiet evenings or sharing with family, this recipe proves that homemade soup can be both quick to prepare and deeply comforting.
Ingredients You’ll Need
The beauty of this Chicken and Rice Soup Recipe lies in its simplicity. Each ingredient is thoughtfully chosen to build a broth bursting with wholesome goodness, vibrant color, and balanced texture. You’ll find that fresh herbs and quality chicken broth elevate the dish to something truly special.
- Olive oil (2 tbsp): The base fat that gently sautés the vegetables, adding a subtle fruity aroma.
- Large onion, diced (1): Brings natural sweetness and depth to the soup as it softens.
- Large carrots, diced (2): Adds a lovely pop of orange color and a hint of earthy sweetness.
- Celery stalk, diced (1): Gives a crisp aroma and slight herbal note that balances the soup.
- Chicken breast, about 1 lb (3 small pieces): The key protein that cooks tender and juicy in the broth.
- Long grain rice, uncooked (1/3 cup): Choose basmati or jasmine for fluffy, separate grains that soak up flavor without becoming mushy.
- Chicken broth (8 cups): The heart of the soup, rich in savory flavor and perfect for simmering the stuffed ingredients.
- Water (1 cup): Helps mellow the broth and ensure the rice cooks perfectly.
- Salt (1 tsp, adjustable): Key for seasoning and bringing out the natural flavors of all ingredients.
- Ground black pepper (1/2 tsp, adjustable): Adds a gentle kick and enhances the savory notes.
- Bay leaves (2): Infuses the broth with subtle herbal complexity that rounds out the flavor.
- Fresh herbs (2 tbsp): Dill, parsley, or a blend of both bring freshness and a burst of color just before serving.
How to Make Chicken and Rice Soup Recipe
Step 1: Sauté Your Aromatics
Start by heating your olive oil in a dutch oven or a sturdy soup pot over medium heat. Toss in your diced onion, carrots, and celery to sauté them until they’re soft and just beginning to turn golden. This usually takes around 6 to 7 minutes. Taking the time to gently caramelize these vegetables builds the base flavor and adds a wonderful sweetness that you’ll notice in every bite.
Step 2: Combine the Broth and Cook
Now it’s time to add the chicken, uncooked rice, bay leaves, chicken broth, water, salt, and pepper. Bring this mixture up to a boil. You might see some foam rise to the top—skimming that off creates a cleaner, clearer broth. Once boiling, turn the heat down to medium-low so the soup simmers with gentle bubbles. Let it cook uncovered for 25 to 30 minutes, stirring occasionally to prevent rice from sticking. You’ll know it’s ready when the rice is tender and the chicken is thoroughly cooked through.
Step 3: Shred and Return the Chicken
Carefully take out the chicken pieces and shred them into bite-sized strips using two forks or your fingers if cool enough. Returning the shredded chicken to the soup allows it to absorb even more of the broth’s wonderful flavors. This step transforms the soup from just a broth with chunks into a hearty, soul-satisfying dish.
Step 4: Final Touches with Fresh Herbs
Sprinkle in your chosen fresh herbs like dill or parsley to bring a bright, herbal lift to the soup. Give everything a last stir and taste; here’s your chance to adjust salt or pepper to your liking before ladling it into bowls. These fresh herbs not only add flavor but also a cheerful green color that makes the soup as pretty as it is delicious.
How to Serve Chicken and Rice Soup Recipe
Garnishes
Adding a few finishing touches can elevate your Chicken and Rice Soup Recipe even further. Consider topping with a small handful of chopped fresh parsley, a squeeze of lemon juice for brightness, or a dusting of freshly cracked black pepper for a little extra heat. A drizzle of good-quality olive oil can also add richness and a silky texture with every spoonful.
Side Dishes
This soup pairs beautifully with light sides that complement without overpowering. A crusty baguette or warm, buttered dinner rolls are classics that help mop up the flavorful broth. For something fresh, a crisp green salad with a tangy vinaigrette balances the heartiness of the soup perfectly.
Creative Ways to Present
Try serving your Chicken and Rice Soup Recipe in individual ramekins or rustic bread bowls for an inviting presentation. Garnish each bowl with a small sprig of fresh herbs or a sprinkle of grated Parmesan for an extra-special touch. This cozy presentation makes it perfect for sharing at weekend brunches or welcoming guests for a casual dinner.
Make Ahead and Storage
Storing Leftovers
This soup keeps wonderfully in an airtight container in the refrigerator for up to 3 days. Flavors actually deepen as it sits, making leftovers just as satisfying as fresh. Just be aware that the rice will continue to soak up the broth and may thicken the soup slightly over time.
Freezing
You can freeze this Chicken and Rice Soup Recipe in individual portions for up to 3 months. To avoid mushy rice, consider undercooking the rice slightly before freezing or freezing the soup and cooking rice fresh at reheating time. Either way, it makes for a lifesaver on busy days when you want a homemade meal in minutes.
Reheating
Reheat gently on the stove over low to medium heat, stirring occasionally until warmed through. If the soup has thickened during storage, simply add a splash of chicken broth or water to loosen it up to your preferred consistency. Avoid microwaving in large portions to keep the rice texture intact.
FAQs
Can I use chicken thighs instead of breast?
Absolutely! Chicken thighs add a little more richness and tend to stay tender and juicy even if cooked a bit longer, making them a great alternative in this Chicken and Rice Soup Recipe.
Is it okay to use brown rice?
You can, but brown rice will require a longer cooking time and a bit more liquid, so adjust accordingly. For a quick and traditional texture, long grain white rice like basmati or jasmine works best.
Can I make this soup in a slow cooker?
Yes, you can adapt the recipe for slow cooking. Sauté the veggies first, then add all ingredients except the herbs. Cook on low for 4-6 hours, shred the chicken, add the herbs just before serving for freshness.
What if I want a thicker soup?
For a heartier consistency, add an extra 1/4 cup of rice or blend a portion of the soup to thicken the broth while keeping the rest chunky and tender.
How do I make this recipe gluten-free?
This Chicken and Rice Soup Recipe is naturally gluten-free as long as you use gluten-free broth and make sure your rice hasn’t been cross-contaminated.
Final Thoughts
There you have it—a soul-warming, easy-to-make Chicken and Rice Soup Recipe that feels like a hug in a bowl. The blend of tender chicken, fragrant rice, and fresh herbs makes for an unforgettable meal that’s perfect any time you need comfort food at its best. Don’t hesitate to make this your go-to soup; once you try it, you’ll be coming back for seconds, and maybe even thirds!
Print
Chicken and Rice Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Description
This comforting Chicken and Rice Soup is a hearty, flavorful dish perfect for chilly days or when you need a nourishing meal. It features tender chicken, aromatic vegetables, and fluffy long-grain rice simmered together in a savory chicken broth, finished with fresh herbs for a bright, fresh taste.
Ingredients
Soup Base
- 2 tbsp olive oil (or avocado oil)
- 1 large onion, diced
- 2 large carrots, diced
- 1 stalk celery, diced
Chicken and Rice
- 1 lb chicken breast (3 small pieces) or chicken thighs
- 1/3 cup long grain rice (uncooked, such as basmati or jasmine)
Liquids and Seasoning
- 8 cups chicken broth (or stock)
- 1 cup water
- 1 tsp salt (adjust to taste)
- 1/2 tsp ground black pepper (adjust to taste)
- 2 bay leaves
Finishing Touches
- 2 tbsp fresh herbs (dill, parsley, or a combination)
Instructions
- Sauté Vegetables: Preheat a dutch oven or large soup pot over medium heat and warm the olive oil. Add the diced onion, carrots, and celery, then sauté for 6-7 minutes until they are lightly softened and starting to turn golden. This step builds flavor as the vegetables gently caramelize.
- Add Ingredients and Simmer: Add the chicken pieces, long grain rice, bay leaves, chicken broth, water, salt, and black pepper to the pot. Bring the mixture to a boil, skimming off any foam that rises to the surface to keep the broth clear. Once boiling, reduce the heat to medium-low and cook uncovered at a light simmer for 25-30 minutes, or until the rice is tender and the chicken is fully cooked through.
- Shred Chicken and Combine: Remove the chicken from the soup and shred it into small, bite-sized pieces using two forks. Return the shredded chicken back to the pot, stirring well to combine, then remove the soup from the heat.
- Season and Serve: Stir in the fresh herbs for a pop of flavor and freshness. Taste and adjust the seasoning with additional salt and pepper if needed. Serve hot and enjoy this cozy, satisfying soup.
Notes
- Use chicken thighs instead of breasts for a richer flavor and more tender meat.
- For a gluten-free version, ensure the chicken broth is gluten-free.
- You can substitute long grain rice with jasmine or basmati for their aromatic qualities.
- Adding fresh herbs at the end preserves their bright flavor.
- Leftovers keep well in the refrigerator for up to 3 days and freeze well for up to 2 months.
