Name: Chicken Rice Soup Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 tbsp olive oil; 1 small onion, diced; 2 carrots, sliced; 2 celery stalks, sliced; 2 garlic cloves, minced; 1 tsp dried thyme; 1/2 tsp dried parsley; 6 cups chicken broth; 1 cup cooked or uncooked white rice; 2 cups cooked, shredded chicken; Salt and black pepper to taste; Lemon wedges; Fresh parsley

Description

Chicken Rice Soup is a comforting and hearty homemade soup featuring tender chicken, nutritious vegetables, and perfectly cooked rice simmered in a flavorful chicken broth. This easy-to-make recipe is ideal for chilly days and serves 4 to 6 people, offering a warm bowl of wholesome goodness with a hint of fresh herbs and a squeeze of lemon.

Ingredients

Scale

Main Ingredients

1 tbsp olive oil
1 small onion, diced
2 carrots, sliced
2 celery stalks, sliced
2 garlic cloves, minced
1 tsp dried thyme
1/2 tsp dried parsley
6 cups chicken broth
1 cup cooked or uncooked white rice
2 cups cooked, shredded chicken
Salt and black pepper to taste

Optional for Serving

Lemon wedges
Fresh parsley

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Instructions

Sauté Vegetables: In a large soup pot, heat the olive oil over medium heat. Add the diced onion, sliced carrots, and sliced celery. Sauté the vegetables for 5–7 minutes or until they become softened and fragrant.
Add Aromatics and Herbs: Stir in the minced garlic, dried thyme, and dried parsley. Cook the mixture for another minute to let the herbs release their flavors.
Simmer Broth and Rice: Pour in the chicken broth and bring it to a boil. If using uncooked rice, add it now, then reduce the heat to a simmer. Cover the pot and let it cook for 15 to 20 minutes, or until the rice is tender. If using cooked rice instead, wait until the broth simmers before adding the rice, then cook for 5 to 7 minutes to heat through.
Add Chicken: Stir in the cooked, shredded chicken and continue to simmer the soup for another 5 minutes to allow the flavors to meld and the chicken to heat through.
Season and Serve: Taste and season the soup with salt and black pepper as needed. Serve the soup hot, garnished with fresh parsley and a squeeze of lemon juice if desired for added brightness.

Notes

For extra richness, add a splash of cream or a pat of butter at the end of cooking.
You can use rotisserie chicken or leftover roast chicken to save time.
Brown rice or wild rice can be substituted for white rice; just make sure to adjust cooking times accordingly because they take longer to cook.
To make the soup even heartier, add chopped vegetables such as peas or green beans.
Leftovers keep well in the refrigerator for up to 3 days and freeze nicely for longer storage.