introduction
Cozy, simple, and endlessly comforting, this classic Chicken and Rice Soup is the kind of recipe that feels like a hug in a bowl. It’s light enough for a quick weeknight dinner but hearty enough to calm a chilly day. The gentle garlic, tender carrots and celery, and fluffy rice make every spoonful soothing and satisfying.
Why You’ll Love This Chicken and Rice Soup:
- Classic, homey flavors everyone at the table will enjoy
- Quick to make with pantry-friendly staples
- Great for meal prep and easy reheating for lunches
- Uses cooked chicken — perfect for leftover rotisserie or shredded baked chicken
- Gentle on the stomach while still being nourishing and filling
Ingredients Needed
Produce
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 2 tablespoons fresh parsley, chopped (for garnish)
Pantry & Spices
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and black pepper to taste
Liquids & Grains
- 6 cups chicken broth
- 1 cup long-grain white rice
Protein
- 2 cups cooked chicken, shredded
Step-by-Step Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and sauté for 3-4 minutes until translucent.
- Stir in the minced garlic, carrots, and celery; cook for another 5 minutes.
- Sprinkle in the dried thyme and oregano, stirring to combine.
- Pour in the chicken broth and bring the mixture to a boil.
- Add the rice and reduce the heat to a simmer. Cook for about 15-20 minutes, or until the rice is tender.
- Add the shredded cooked chicken to the pot and stir well.
- Season the soup with salt and black pepper, adjusting to your taste.
- Simmer for an additional 5 minutes to heat the chicken through.
- Stir in fresh parsley before serving, for a burst of freshness.
Serving Suggestions Chicken and Rice Soup
Serve with crusty bread, saltine crackers, or a simple green salad for a balanced weeknight meal. For a creamier take, try a slow-cooker variant inspired by a creamy crockpot chicken and wild rice soup to switch textures and flavor profiles. A squeeze of lemon or a sprinkle of grated Parmesan brightens the bowl just before serving.
Tips for Success Chicken and Rice Soup
- Use day-old cooked chicken or shredded rotisserie chicken for speed and extra flavor.
- Rinse the rice briefly to remove surface starch and prevent clumping.
- If the soup thickens too much after resting, thin with a splash of hot broth or water when reheating.
- Taste and season at the end — rice and chicken can mute saltiness, so adjust just before serving.
- To speed up, cook rice separately and add at the end to avoid overcooking if you plan to store leftovers.
variation (if any)
- Make it creamy: stir in 1/2 cup of heavy cream or a few tablespoons of cream cheese at the end.
- Gluten-free swap: use certified gluten-free broth and serve with gluten-free crackers.
- Wild rice option: substitute long-grain white rice with a wild rice blend — increase cooking time and broth as needed.
FAQs
Q: Can I use brown rice instead of white rice?
A: Yes — brown rice takes longer to cook (usually 35–45 minutes). Add it earlier and allow extra simmering time, or cook it separately and combine at the end.
Q: How long will leftovers keep?
A: Stored in an airtight container, soup will keep in the refrigerator for 3–4 days. Rice absorbs liquid over time, so add extra broth when reheating if needed.
Q: Can I freeze this soup?
A: You can freeze it, but rice texture may change and become softer. For best results, freeze without rice and add freshly cooked rice when reheating.
Q: Is this soup good for kids?
A: Absolutely — it’s mild, nourishing, and easy to spoon. Chop the veggies smaller for toddlers if needed.
Ingredients
Vegetables
- 1 medium onion, chopped chopped
- 3 cloves garlic, minced minced
- 2 medium carrots, sliced sliced
- 2 stalks celery, sliced sliced
- 2 tablespoons fresh parsley, chopped for garnish
Pantry Staples
- 1 tablespoon olive oil for sautéing
- 1 teaspoon dried thyme dried
- 1 teaspoon dried oregano dried
- to taste Salt and black pepper for seasoning
Liquids & Grains
- 6 cups chicken broth
- 1 cup long-grain white rice
Protein
- 2 cups cooked chicken, shredded
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and sauté for 3-4 minutes until translucent.
- Stir in the minced garlic, carrots, and celery; cook for another 5 minutes.
- Sprinkle in the dried thyme and oregano, stirring to combine.
Cooking
- Pour in the chicken broth and bring the mixture to a boil.
- Add the rice and reduce the heat to a simmer. Cook for about 15-20 minutes, or until the rice is tender.
- Add the shredded cooked chicken to the pot and stir well.
- Season the soup with salt and black pepper, adjusting to your taste.
- Simmer for an additional 5 minutes to heat the chicken through.
- Stir in fresh parsley before serving, for a burst of freshness.
