Chicken Rice Soup

Nothing beats a warm, hearty bowl of chicken rice soup on a chilly day. Whether you’re feeling under the weather or just craving something comforting, this homemade chicken and rice soup recipe is the perfect dish. It’s packed with tender shredded chicken, perfectly cooked rice, and aromatic vegetables simmered in a rich, flavorful broth.

But if you’re looking for something heartier and packed with bold flavors, my Chili Recipe will definitely hit the spot.

What makes this recipe special?

• It’s easy to make with simple, wholesome ingredients.
• It’s nutritious, packed with lean protein and fresh vegetables.
• It’s versatile, customize it to suit your taste and dietary preferences.

Let’s dive into how you can make this classic soup from scratch, step by step.

Ingredients: What You’ll Need

Here’s everything you need to create the perfect bowl of chicken rice soup:

Protein:

• 2 boneless, skinless chicken breasts (or thighs for extra flavor)

Vegetables:

• 1 cup diced carrots
• 1 cup diced celery
• 1 medium onion, chopped
• 3 cloves garlic, minced

Rice:

• 1 cup long-grain white rice (or brown rice for extra fiber)

Broth & Seasonings:

• 6 cups chicken broth
• 1 teaspoon salt (adjust to taste)
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 bay leaf
• 1/4 cup chopped fresh parsley (for garnish)
• 1 tablespoon olive oil

Step-by-Step: How to Make Chicken and Rice Soup

Sauté the Vegetables

• In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat.
• Add the onions, carrots, and celery and sauté for 5 minutes, stirring occasionally.
• Add the minced garlic and cook for another 1 minute until fragrant.

Add the Chicken and Broth

• Pour in the chicken broth, then add the chicken breasts.
• Stir in the salt, black pepper, thyme, and bay leaf.
• Bring the soup to a gentle boil, then reduce heat to low and cover. Let it simmer for 20-25 minutes until the chicken is cooked through.

Add the Rice

• Stir in the white rice and continue simmering for 15 minutes, stirring occasionally.

Shred the Chicken & Final Touches

• Remove the cooked chicken breasts from the pot and shred them using two forks.
• Return the shredded chicken to the soup, stir well, and let it cook for another 5 minutes.
• Remove the bay leaf and adjust seasoning if needed.
• Garnish with chopped parsley before serving.

Storage & Reheating Tips

• Refrigeration: Store in an airtight container for 3-4 days.
• Reheating: Warm up on the stove over low heat, adding a splash of broth or water to thin it out if needed.

Can You Freeze Soup with Rice in It?

Yes, but it’s best to freeze the soup without the rice. Rice tends to absorb liquid and become mushy when frozen. To prevent this:

• Freeze the broth and chicken separately from the rice.
• When reheating, cook fresh rice and add it before serving.

Variations & Customizations

Make this chicken and rice soup recipe your own with these variations:

• Make It Creamy: Stir in 1/2 cup heavy cream or coconut milk.
• Low-Carb Option: Swap rice for cauliflower rice.
• Spicy Version: Add a pinch of red pepper flakes.
• Mediterranean Twist: Squeeze in lemon juice and sprinkle fresh dill before serving.

How Long is Homemade Soup Good in the Fridge?

Homemade chicken rice soup stays fresh in the fridge for 3-4 days when stored properly in an airtight container. If the soup develops an off smell or appears cloudy, discard it.

FAQs: Your Questions Answered

Is chicken rice soup healthy?

Yes; It’s packed with lean protein, fiber, and essential vitamins.

What is the best rice for chicken soup?

Long-grain white rice works best, but you can also use brown rice or wild rice for extra texture and nutrition.

Can I use rotisserie chicken for this recipe?

Absolutely; Using pre-cooked rotisserie chicken saves time, just shred and add it during the last 5 minutes of cooking.

Why does my soup taste bland?

Try adding a splash of lemon juice or a pinch more salt and herbs to enhance the flavor.

Can I make this in a slow cooker?

Yes; Cook on low for 6-8 hours or high for 3-4 hours, adding the rice during the last hour.

This chicken and rice soup recipe is a true classic, simple, delicious, and nourishing. Whether you enjoy it on a cold night or as a comforting meal when you’re under the weather, it’s sure to hit the spot.

Once you’ve enjoyed this nourishing bowl, why not switch things up with a bit of spice? My Chicken Enchilada Soup offers a bold, satisfying flavor experience you won’t want to miss.

Tried this recipe? Let me know how it turned out in the comments. And if you loved it, don’t forget to share this recipe with friends and family.

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