Chicken Rice Soup: A Comforting and Hearty Classic
Chicken Rice Soup is a warm, comforting dish made with tender chicken, fluffy rice, and a rich, savory broth. This easy one-pot meal is perfect for cold weather, meal prep, or a quick, nourishing dinner.
Equipment
- Large soup pot or Dutch ove Even heat distribution for simmering.
- Cutting board & sharp knife For chopping vegetables and chicken.
- Wooden spoon Helps stir ingredients evenly.
- Ladle Perfect for serving the soup.
- Measuring cups & spoons Ensures precise ingredient proportions.
- Fine mesh strainer (for rinsing rice) Removes excess starch to keep the broth clear.
Ingredients
Main Ingredients:
- 2 tablespoons olive oil or butter – Adds depth and richness to the soup.
- 1 medium onion diced – Provides a savory base.
- 2 large carrots diced – Adds natural sweetness and texture.
- 2 celery stalks diced – Enhances the flavor profile.
- 3 cloves garlic minced – Brings a warm, aromatic touch.
- 1 pound boneless skinless chicken breasts or thighs – Creates a protein-rich, satisfying soup.
- 6 cups chicken broth homemade or store-bought – Forms the rich, comforting base.
- 1 cup uncooked white rice – Absorbs the flavors and adds heartiness.
- 1 teaspoon dried thyme – Adds a subtle earthiness.
- 1 bay leaf – Enhances the overall flavor complexity.
- Salt and black pepper to taste – Adjust to enhance taste.
- Juice of ½ lemon – Brightens up the soup with a hint of acidity.
- Fresh parsley chopped, for garnish – Adds a fresh finishing touch.
Optional Additions:
- 1 small potato diced, for extra thickness
- ½ teaspoon smoked paprika for a slightly smoky flavor
- ½ cup heavy cream or coconut milk for a creamy variation
💡 Want a low-carb version? Swap rice for cauliflower rice!
Instructions
Step 1: Prepare the Ingredients
- 1️⃣ Dice the onion, carrots, and celery into small, even pieces.
- 2️⃣ Mince the garlic and set aside.
- 3️⃣ Cut the chicken into large chunks (if shredding later) or small cubes for faster cooking.
- 4️⃣ Rinse the rice under cold water in a fine mesh strainer to remove excess starch.
💡 Rinsing rice prevents the broth from becoming overly thick or gummy.
Step 2: Sauté the Aromatics
- 5️⃣ Heat 2 tablespoons of olive oil or butter in a large soup pot over medium heat.
- 6️⃣ Add the diced onions, carrots, and celery, stirring occasionally. Cook for 5-6 minutes until softened.
- 7️⃣ Stir in the minced garlic and cook for another minute until fragrant.
💡 Sautéing first enhances the soup’s depth of flavor.
Step 3: Simmer the Chicken and Rice
- 8️⃣ Place the chicken pieces into the pot and pour in 6 cups of chicken broth.
- 9️⃣ Add the thyme, bay leaf, salt, and black pepper to season the broth.
- 🔟 Bring to a gentle boil, then reduce heat to low and let simmer uncovered for 25-30 minutes until the chicken is tender.
💡 For extra richness, stir in ¼ cup of dry white wine before adding the broth.
Step 4: Shred the Chicken & Finish the Soup
- 1️⃣1️⃣ Remove the cooked chicken from the pot and shred it with two forks.
- 1️⃣2️⃣ Return the shredded chicken to the soup.
- 1️⃣3️⃣ Add the rinsed rice, stirring well, and let it simmer for 10-15 more minutes until the rice is tender.
💡 For a creamy variation, stir in ½ cup of heavy cream or coconut milk before serving.
Step 5: Garnish & Serve
- 1️⃣4️⃣ Remove the bay leaf and adjust seasoning if needed.
- 1️⃣5️⃣ Squeeze in fresh lemon juice to brighten the flavors.
- 1️⃣6️⃣ Ladle the soup into bowls and garnish with chopped parsley. Serve hot with crusty bread or warm biscuits.
💡 Pair this soup with our Grandma’s Chicken Soup Recipe for the ultimate comfort meal!
Notes
✅ Storage Tips:
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze in a sealed, freezer-safe container for up to 3 months.
- Stovetop: Heat over medium-low heat with a splash of broth.
- Microwave: Heat in 30-second intervals, stirring in between.
- For extra depth, add a splash of soy sauce or Worcestershire sauce.
- For a dairy-free version, use coconut milk instead of heavy cream.