This warm and inviting chicken and rice soup is perfect for a cozy meal. It’s packed with tender chicken, fluffy rice, and plenty of veggies, making it both hearty and delicious!
I love making this soup when I need a hug in a bowl. Just toss everything in, let it simmer, and enjoy—you can’t go wrong with a classic like this! 🥣
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts or thighs are perfect for this soup. If you’re looking for a quicker option, shredded rotisserie chicken is a great time-saver, plus it adds extra flavor!
Chicken Broth: Store-bought low-sodium broth is handy, but homemade broth has a richness that makes the soup shine. You can also substitute with vegetable broth for a lighter, vegetarian version!
Rice: Long-grain white rice is traditional, but feel free to use brown rice or even quinoa for a different texture. Just remember that cooking times will vary, so adjust accordingly!
Carrots and Celery: These veggies add great flavor and nutrition. If you’re in a pinch, use frozen mixed vegetables instead. They work well without losing too much quality.
Herbs: I love using dried parsley and thyme, but feel free to experiment! Fresh herbs like dill or basil can give it a fresh twist.
How Do You Ensure the Chicken is Tender and Juicy?
The key to tender chicken is not overcooking it! Here’s how:
- Keep the heat at a gentle simmer once you add the chicken to the broth.
- Check for doneness after 15 minutes—if no longer pink, it’s ready!
- Let the chicken rest before shredding; this keeps it juicy and flavorful.
Using these tips will help you achieve perfectly cooked chicken that enhances your soup.
What’s the Best Way to Cook the Rice?
Cooking the rice directly in the soup infuses it with flavor, but here’s what to keep in mind:
- Make sure the broth is boiling before adding the rice to achieve the right texture.
- Check the rice for doneness as it can cook different based on the type you choose. Generally, 15 minutes works for white rice.
By following these steps, your rice will be fluffy and complement the soup beautifully.
Delicious Chicken and Rice Soup
Ingredients You’ll Need:
- Protein: 1 lb boneless, skinless chicken breasts or thighs
- Broth: 8 cups chicken broth (homemade or low sodium store-bought)
- Grain: 1 cup long-grain white rice
- Vegetables:
- 2 large carrots, peeled and diced
- 2 celery stalks, diced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- Herbs:
- 1 tsp dried parsley (plus extra for garnish)
- 1/2 tsp dried thyme
- Seasoning: Salt and freshly ground black pepper, to taste
- Fat: 1 tbsp olive oil
- Optional: Fresh parsley, chopped for garnish
How Much Time Will You Need?
This comforting chicken and rice soup can be prepared in about 10 minutes and takes approximately 30-35 minutes to cook, totaling about 45 minutes from start to finish. Perfect for a cozy weeknight dinner!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot over medium heat, warm the olive oil. Add the chopped onion, diced carrots, and celery. Sauté these colorful veggies for about 5-6 minutes until they begin to soften and the onions turn translucent.
2. Add Garlic and Broth:
Add the minced garlic and give it a quick stir for about a minute until it smells wonderful. Then, pour in the chicken broth and turn up the heat to bring everything to a good boil.
3. Cook the Chicken:
Once boiling, gently add the whole chicken breasts or thighs to the bubbling broth. Lower the heat and let it simmer for about 15-20 minutes, until the chicken is cooked through and no longer pink.
4. Prepare the Rice:
While the chicken is cooking, remove it from the pot and place it on a cutting board. Add the rice, dried parsley, and thyme into the broth. Allow the mixture to simmer for about 15 minutes, which is usually enough time for the rice to become tender.
5. Shred the Chicken:
While the rice is cooking, shred or chop the chicken into bite-sized pieces. Once the rice is ready, add the chicken back into the pot.
6. Season and Serve:
Give everything a good stir, and season the soup with salt and pepper to taste. Let it cook for another 2-3 minutes to meld all the flavors together. Serve hot, garnished with fresh chopped parsley if you’d like!
Enjoy your comforting chicken and rice soup—perfect for warming your heart and filling your belly!
Can I Use Leftover Chicken for This Soup?
Absolutely! Using leftover rotisserie or cooked chicken is a great time-saver. Just shred it and add it to the soup toward the end of cooking to heat it through.
How Do I Store Leftover Soup?
Store any leftover chicken and rice soup in an airtight container in the refrigerator for up to 3 days. It may thicken as it sits, so feel free to add a bit of broth or water when reheating to get your desired consistency.
Can I Freeze This Soup?
You can freeze chicken and rice soup but note that the rice may become mushy when thawed. To avoid this, freeze the soup without the rice and cook the rice separately when you’re ready to enjoy it!
What Can I Substitute for Rice?
If you want a different grain, try using quinoa or brown rice! Just remember that cooking times may vary—adjust the simmering time accordingly until your chosen grain is tender.
