If you are searching for a soul-soothing meal that wraps you in a warm embrace, this Chicken Rice Soup Recipe is exactly what you need. Imagine tender, shredded chicken mingling with fluffy rice and vibrant vegetables, all simmered in a savory broth that feels like a cozy hug in a bowl. It’s a simple yet utterly comforting dish that works perfectly for a chilly evening, a quick nutritious meal, or even when you’re feeling under the weather. This recipe not only nourishes your body but delights your taste buds with each soothing spoonful.
Ingredients You’ll Need
The beauty of this Chicken Rice Soup Recipe lies in its simplicity and the harmony of wholesome ingredients that come together effortlessly. Each component has a role, bringing texture, flavor, and color to create that perfect bowl of comfort.
- Olive oil (1 tablespoon): Adds a subtle richness and helps sauté the vegetables for a flavorful base.
- Diced small onion (1): Brings natural sweetness and depth as it softens.
- Sliced carrots (2): Offers a tender crunch and a gentle hint of earthiness that balances the soup.
- Sliced celery stalks (2): Injects a fresh, aromatic layer with a slight crispness.
- Minced garlic cloves (2): Infuses the broth with its unmistakable warm and savory punch.
- Low-sodium chicken broth (8 cups): The heart of the soup that carries all the flavors together without overwhelming saltiness.
- Uncooked long grain white rice (1 cup): Absorbs the broth beautifully and adds satisfying texture.
- Cooked shredded chicken (2 cups): The protein powerhouse that makes the soup hearty and filling.
- Dried thyme (1 teaspoon): Introduces a subtle hint of earthiness and complexity.
- Dried parsley (1/2 teaspoon): Enhances freshness and a mild herbal note.
- Black pepper (1/4 teaspoon): Adds a gentle kick that awakens the palate.
- Salt to taste: Essential for balancing and elevating all the flavors.
- Juice of 1/2 lemon (optional): Brightens and lifts the entire soup with a fresh twist of acidity.
- Chopped fresh parsley for garnish (optional): Gives a pop of color and a burst of fresh herbal aroma right at the end.
How to Make Chicken Rice Soup Recipe
Step 1: Sauté Your Veggies to Start
Begin by heating the olive oil in a large pot over medium heat. This is where your base flavors develop, so add the diced onion, sliced carrots, and celery, stirring gently for 5 to 6 minutes until everything is tender and fragrant. The softened veggies will create that comforting aroma that promises warmth and nourishment in every bite.
Step 2: Garlic Time
Next, toss in the minced garlic and cook for just about 30 seconds. Be careful here—not too long, or the garlic will turn bitter. This brief step unlocks an inviting, savory fragrance that makes your kitchen feel like home.
Step 3: Build the Broth and Rice
Pour in the low-sodium chicken broth along with the uncooked rice. Sprinkle in the dried thyme, dried parsley, salt, and black pepper, then bring everything to a gentle boil. Once boiling, reduce the heat and let it simmer uncovered for 15 to 18 minutes. This allows the rice to absorb the rich flavors and cook until tender, creating that perfect bowl of soul-warming soup.
Step 4: Add the Chicken and Warm Through
Stir in your cooked shredded chicken—rotisserie or poached works beautifully here—for a quick simmer of about 5 minutes. This step heats the chicken through and melds its tenderness with the broth, ensuring every spoonful feels hearty and satisfying.
Step 5: Finish with a Bright Touch
Right before serving, taste and adjust the seasoning as needed. A quick squeeze of lemon juice adds a lovely zing that brightens the soup, creating a beautiful balance between rich and fresh flavors.
How to Serve Chicken Rice Soup Recipe
Garnishes
Simple garnishes like chopped fresh parsley lend a burst of vibrant green and a fresh herbal aroma that makes your soup feel truly special. Feel free to add a sprinkle of cracked black pepper for a little extra warmth right at the table.
Side Dishes
This soup pairs wonderfully with crusty bread, warm dinner rolls, or a light, crisp salad. The bread is perfect for dipping and soaking up the tasty broth, making your meal feel complete and even cozier.
Creative Ways to Present
For a charming presentation, ladle the soup into rustic bowls and top with a swirl of cream or a drizzle of extra virgin olive oil. You can also serve it in mini ramekins for a charming appetizer or as part of a multi-course cozy dinner.
Make Ahead and Storage
Storing Leftovers
Store your leftover Chicken Rice Soup Recipe in airtight containers in the fridge for up to 3 days. Keep in mind the rice will absorb more broth over time, thickening the soup, so you might want to stir in a splash of broth or water when reheating.
Freezing
Freezing is a little tricky because rice tends to change texture when frozen and thawed. If you want to freeze the soup, consider cooking the rice separately and adding it fresh after thawing to keep that perfect texture intact.
Reheating
Reheat gently over low heat on the stove or in the microwave, stirring occasionally. Add a bit of broth or water if the soup has thickened to your liking, and finish with an extra squeeze of lemon to revive its brightness.
FAQs
Can I use brown rice instead of white rice?
Absolutely! Brown rice adds more fiber and a nuttier flavor, but it requires a longer cooking time, about 15 to 20 minutes more. You may want to add the brown rice earlier or cook it separately to ensure perfect texture.
What types of chicken work best for this soup?
Rotisserie chicken is a fantastic shortcut because it’s already cooked and packed with flavor. Poached chicken breast or thighs shredded at home work just as well and allow you to control the seasoning and fat content.
Is this soup suitable for freezing?
Because the rice becomes mushy after freezing and thawing, it’s best to freeze the soup without rice or cook the rice fresh when reheating. This way, you maintain a great texture and taste.
Can I make this recipe vegetarian?
Yes! Substitute chicken broth with vegetable broth and use plant-based chicken alternatives or additional veggies to keep it hearty and delicious.
How can I make the soup more flavorful?
Adding fresh herbs like thyme and parsley at the end, a squeeze of lemon juice, or even a pinch of crushed red pepper flakes can add layers of taste that really bring your Chicken Rice Soup Recipe to life.
Final Thoughts
This Chicken Rice Soup Recipe is a timeless classic that’s as versatile as it is comforting. Every spoonful offers warmth, nourishment, and simple joy, making it a must-have for your recipe collection. Whether you’re sharing it with family or savoring a bowl on your own, this soup always feels like a gentle hug from the kitchen. Give it a try—you’ll be surprised at just how quickly it becomes a cherished favorite.
Print
Chicken Rice Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
Chicken rice soup is a warm, hearty, and comforting bowl of goodness made with tender chicken, fluffy rice, and vegetables simmered in a savory broth. It’s simple, nourishing, and perfect for chilly days, sick days, or anytime you need a cozy, satisfying meal.
Ingredients
Soup Base
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 2 garlic cloves, minced
- 8 cups low-sodium chicken broth
Main Ingredients
- 1 cup long grain white rice, uncooked
- 2 cups cooked shredded chicken (rotisserie or poached)
Seasonings
- 1 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1/4 teaspoon black pepper
- Salt to taste
Optional
- Juice of 1/2 lemon
- Chopped fresh parsley for garnish
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add the diced onion, sliced carrots, and celery, and sauté for 5 to 6 minutes until the vegetables are softened and fragrant.
- Add Garlic: Stir in the minced garlic and cook for about 30 seconds, allowing the garlic to release its aroma without burning.
- Add Broth and Rice: Pour in the low-sodium chicken broth, then add the uncooked rice, dried thyme, dried parsley, salt, and black pepper. Bring the mixture to a boil over medium-high heat.
- Simmer the Soup: Once boiling, reduce the heat to low and let it simmer uncovered for 15 to 18 minutes, or until the rice is tender and fully cooked.
- Add Chicken: Stir in the cooked shredded chicken into the soup and continue to simmer for an additional 5 minutes until the chicken is heated through.
- Adjust Seasoning and Serve: Taste the soup and adjust salt and pepper as needed. For brightness, add a squeeze of lemon juice if desired. Serve the soup hot, garnished with freshly chopped parsley.
Notes
- Use brown rice for additional fiber but increase cook time by 15 to 20 minutes to ensure it becomes tender.
- To prevent the rice from becoming mushy, cook the rice separately and stir it into the soup just before serving.
- Leftovers tend to thicken as the rice absorbs liquid; add extra broth when reheating to achieve desired consistency.
