Nothing beats a warm bowl of homemade chicken and rice soup. It’s hearty, comforting, and packed with wholesome ingredients. This recipe has been a family favorite for years, bringing warmth to the table on chilly nights or whenever a little comfort food is needed.
Why You’ll Love This Recipe?
This soup is easy to make, filling, and full of classic flavors. The combination of tender chicken, fluffy rice, and aromatic vegetables makes every spoonful satisfying. Plus, it’s a one-pot meal that saves time on cleanup!
Ingredients
olive oil
onion, chopped
garlic, minced
carrots, peeled and diced
stalks, diced
dried thyme
dried rosemary
chicken broth (or homemade)
cooked chicken, shredded (rotisserie chicken works great)
long-grain white rice, rinsed
frozen peas
Salt and pepper to taste
fresh parsley, chopped (optional, for garnish)
lemon juice (optional, for a fresh flavor)
Sautéing the Vegetables
Start by heating a large pot over medium heat. Add a bit of oil, then sauté the onions, carrots, and celery until softened. Stir in the garlic for a burst of extra flavor.
Cooking the Chicken
Add the chicken to the pot along with the broth and seasonings. Let it simmer until the chicken is tender and fully cooked. Once done, remove the chicken, shred it, and return it to the pot.
Adding the Rice
Stir in the rice and let it cook until tender. This step thickens the soup slightly and makes it even more satisfying.
Final Touches
Adjust the seasoning with salt and pepper to taste. If the soup gets too thick, simply add a little more broth to reach your preferred consistency.
Expert Tips and Tricks
- Use rotisserie chicken for a quicker version
- Rinse the rice before adding to prevent excess starch
- Add a squeeze of lemon juice for a fresh, bright flavor
- Let the soup rest for a few minutes before serving to develop the flavors
Recipe Variations and Possible Substitutions
- Swap white rice for brown rice for a nuttier flavor
- Use wild rice for an earthy taste and firmer texture
- Try adding spinach or kale for extra nutrition
- Substitute chicken with turkey for a post-holiday meal
Serving and Pairing Suggestions
Serve this soup with warm crusty bread, a side salad, or a grilled cheese sandwich for a complete meal. A sprinkle of fresh parsley or a dash of hot sauce adds an extra layer of flavor.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to four days. Reheat gently on the stovetop, adding a splash of broth if needed. The rice may absorb liquid over time, so adjust accordingly.
FAQs
Can I freeze this soup? Yes! Freeze it without the rice, then add cooked rice when reheating to maintain texture.
What’s the best type of rice to use? Long-grain rice works best, but any variety can be used with slight cooking adjustments.
Can I make this in a slow cooker? Absolutely! Add all ingredients except the rice and cook on low for 6-8 hours. Stir in the rice during the last 30 minutes.
How do I make it creamy? Stir in a splash of heavy cream or coconut milk for a richer texture.
Conclusion
This homemade chicken and rice soup is a true family favorite. It’s cozy, nourishing, and easy to customize. Whether you make it for a weeknight dinner or to warm up on a cold day, it’s sure to become a go-to recipe!
Print
Chicken and Rice Soup Recipe (Family Favorite!)
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 servings (Yielding 7-8 servings with extra portions) 1x
- Category: Soup, Main Course
- Method: Stovetop
- Cuisine: American
Description
This Chicken and Rice Soup is a comforting, hearty, and flavorful meal that’s perfect for cold days. Packed with tender chicken, wholesome vegetables, and cozy rice, this family favorite is easy to make and sure to be a hit at the dinner table. It’s nourishing, filling, and great for leftovers too!
Ingredients
- 2 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 large carrots, peeled and diced
- 2 celery stalks, diced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 6 cups chicken broth (or homemade)
- 2 cups cooked chicken, shredded (rotisserie chicken works great)
- 1 cup long-grain white rice, rinsed
- 1 1/2 cups frozen peas
- Salt and pepper to taste
- 1 tbsp fresh parsley, chopped (optional, for garnish)
- 1 tbsp lemon juice (optional, for a fresh flavor)
Instructions
- In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, cooking for about 3-4 minutes until softened.
- Add the diced carrots and celery, cooking for an additional 5 minutes, stirring occasionally.
- Stir in the dried thyme and rosemary, and cook for another 1 minute.
- Pour in the chicken broth and bring to a simmer. Once simmering, add the shredded chicken and rice, stirring to combine.
- Cover and cook for 15-20 minutes, or until the rice is fully cooked.
- Stir in the frozen peas and cook for an additional 5 minutes.
- Taste and adjust seasoning with salt and pepper as needed.
- If desired, add a tablespoon of lemon juice for a hint of brightness.
- Garnish with fresh parsley before serving.
Notes
- This soup can be made ahead and stored in an airtight container for up to 3 days in the fridge. It also freezes well for up to 3 months.
- For a creamier soup, you can stir in a little heavy cream at the end of cooking.
- You can substitute the chicken broth with vegetable broth for a lighter version.
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 4g
- Sodium: 820mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 45mg
[…] Source link […]