This warm Chicken and Rice Soup is a cozy classic! It’s made with tender chicken, fluffy rice, and fresh veggies all simmered together in a tasty broth. Perfect for chilly days!
I love how easy it is to whip up this soup; just toss everything in a pot and let it simmer. Plus, it’s great for using up leftover chicken. You’ll want to make this all the time!
Key Ingredients & Substitutions
Olive Oil or Butter: I like using olive oil for its flavor, but butter adds a nice richness. If you prefer a lighter choice, coconut oil works well too!
Chicken Broth: Low-sodium chicken broth is my go-to. If you’re in a pinch, you can use vegetable broth or even water with some bouillon cubes for flavor.
Rice: Long-grain rice is perfect since it stays fluffy. You can use jasmine rice or basmati rice as alternatives. Brown rice can be used, but it will need extra cooking time.
Chicken: I often use rotisserie chicken for convenience. If you have leftover chicken or turkey, go ahead and use that instead!
Fresh Herbs: Thyme adds a lovely flavor, but you can substitute it with oregano or Italian seasoning. Fresh herbs, like parsley or dill, will brighten the soup if added at the end.
How Do I Get the Best Flavor from My Chicken and Rice Soup?
To develop rich flavors in your soup, start by sautéing the veggies first. This caramelizes the onions and sweetens the carrots, enhancing your soup’s overall taste. Follow these steps:
- Use medium heat for even cooking, allowing the vegetables to soften without browning too quickly.
- Make sure to cook the garlic just until fragrant to avoid bitterness; it only takes about a minute.
- Finally, let the soup simmer after adding the rice and broth; this gives time for the flavors to meld beautifully.
For added depth, consider omitting the lemon juice or using it sparingly if you want a slight tang without overwhelming the other flavors.
Chicken and Rice Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil or butter
- 1 medium onion, finely chopped
- 2 medium carrots, diced
- 2 celery stalks, diced (optional)
- 3 cloves garlic, minced
- 6 cups chicken broth (preferably low sodium)
- 1 cup long-grain white rice
- 2 cups cooked chicken, shredded (rotisserie chicken works well)
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- Salt and black pepper, to taste
- Fresh parsley, chopped for garnish
- Juice of half a lemon (optional for brightness)
How Much Time Will You Need?
This Chicken and Rice Soup is quick and easy to make! You’ll need about 10 minutes for prep time and roughly 30 minutes of cooking time. In total, about 40 minutes from start to finish!
Step-by-Step Instructions:
1. Prepare the Base:
Heat the olive oil or butter in a large pot over medium heat. Once it’s hot, add the chopped onions, diced carrots, and optional celery. Cook these vegetables, stirring occasionally, until they start to soften, which should take about 5-7 minutes. This step builds a flavorful base for your soup!
2. Add Flavor:
Next, stir in the minced garlic and cook for another minute until it becomes fragrant. Be careful not to burn the garlic!
3. Create the Broth:
Now, pour in the chicken broth, and bring the mixture to a boil. This is where the magic begins!
4. Add Rice and Herbs:
Once boiling, add in the rice and dried thyme (or fresh thyme if using). Reduce the heat to a simmer, cover the pot, and let it cook for about 15-20 minutes until the rice is tender. You might want to check occasionally to avoid overcooking the rice.
5. Mix in the Chicken:
After the rice is cooked, stir in the shredded cooked chicken. Heat everything through for around 5 minutes. The chicken just needs to be warmed up since it’s already cooked.
6. Final Touches:
Season the soup with salt and black pepper to taste. If you’d like a bright flavor, squeeze in the juice of half a lemon right before serving.
7. Serve and Enjoy:
Using a ladle, serve the soup into bowls and garnish with fresh parsley for a pop of color and flavor. Enjoy the comforting warmth of your homemade chicken and rice soup!
Can I Use Brown Rice Instead of White Rice?
Yes, you can use brown rice, but keep in mind it has a longer cooking time. Brown rice typically takes about 40-45 minutes to cook, so you may need to add that extra time when making your soup.
Can I Substitute the Chicken for Something Else?
Absolutely! You can use turkey, or even tofu or chickpeas for a vegetarian option. Just ensure that if you’re using raw meat, it’s cooked through before adding it to the soup.
How Should I Store Leftover Soup?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. If you want to keep it longer, freeze the soup for up to 3 months. Just note that the rice may absorb some of the liquid during storage, so you can add a bit of broth or water when reheating.
What Vegetables Can I Add to This Soup?
Feel free to add any extra vegetables you like! Spinach, peas, or corn are great options. Just add them during the last few minutes of cooking to keep them vibrant and tender.
