This Chicken and Rice Soup is warm and comforting, perfect for any chilly day! It’s made with tender chicken, rice, and fresh veggies simmered in a tasty broth.
You’ll love how easy it is to make! I whip this up when I need a quick meal, and it warms my soul. Plus, it’s great for using up leftover chicken—double win!
Key Ingredients & Substitutions
Olive Oil: This oil adds a nice flavor when sautéing vegetables. If you’re out of olive oil, feel free to use vegetable or canola oil instead. They work just fine!
Onion: A medium onion is perfect for building flavor. If you prefer a milder taste, you can use shallots instead. They’ll give a sweeter note to the soup!
Chicken Broth: I suggest using low-sodium broth to control the saltiness. If you don’t have broth available, water with chicken bouillon cubes can be an alternative!
Shredded Chicken: You can use leftover rotisserie chicken for convenience. If you’re vegetarian, replace chicken with your favorite beans, adding them at the same time as the rice.
Rice: Long grain white rice gives great texture, but you can swap it out for brown rice or even quinoa for a different feel! Just note that cooking times may vary.
How Do I Cook the Vegetables Perfectly?
Sautéing vegetables properly is key to great flavor in your soup. Here’s how to do it right:
- Begin by heating the oil until it’s shimmering, then add the onions, carrots, and celery. This trio, known as mirepoix, forms the base for many soups.
- Cook for about 5-7 minutes, stirring occasionally, until they soften but don’t let them brown too much—this can change the flavor!
- Add garlic last for about a minute. Garlic burns easily, and you want it to add flavor without resulting in a bitter taste.
Following these steps will set you up for a delicious soup!
How to Make Chicken and Rice Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 medium carrots, sliced into rounds
- 2 stalks celery, diced
- 6 cups chicken broth (preferably low sodium)
- 1½ cups cooked, shredded chicken breast (about 2 small chicken breasts)
- ¾ cup long grain white rice (uncooked)
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- 1 bay leaf
- Salt and fresh ground black pepper, to taste
- 2 tablespoons fresh parsley, chopped (plus extra for garnish)
How Much Time Will You Need?
This Chicken and Rice Soup takes about 10 minutes to prepare and around 25 minutes to cook, for a total of about 35 minutes. It’s a quick and satisfying meal that’s sure to warm you up!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Begin by heating the olive oil in a large soup pot over medium heat. Add the finely chopped onion, sliced carrots, and diced celery. Sauté these veggies for about 5-7 minutes until they are softened and fragrant. This is where the flavor starts to develop!
2. Add Garlic:
Once the vegetables are softened, add the minced garlic to the pot. Cook for an additional minute, stirring often to prevent it from burning. Garlic adds a lovely aroma and depth to the soup!
3. Combine the Broth and Chicken:
Now pour in the chicken broth. Add the shredded chicken, dried thyme, and bay leaf. Give everything a good stir to combine all those delicious flavors together.
4. Bring to a Boil:
Increase the heat until the soup starts to boil, then reduce it to a gentle simmer. This is when your kitchen will start smelling amazing!
5. Add the Rice:
Stir in the uncooked rice, then cover the pot. Let it simmer for about 20 minutes, or until the rice and vegetables are tender. Be sure to check occasionally, so nothing sticks to the bottom!
6. Final Touches:
After 20 minutes, remove the bay leaf from the pot. Taste the soup and add salt and freshly ground black pepper as needed, adjusting it to your liking.
7. Mix in the Parsley:
Finally, stir in the chopped fresh parsley for a burst of color and freshness that gives your soup that finishing touch!
8. Serve and Enjoy:
Serve the soup hot, garnished with a little extra parsley if you like. Enjoy this hearty bowl of chicken and rice goodness—perfect for any time you need a comforting meal!
Can I Use Leftover Chicken for This Soup?
Absolutely! Leftover rotisserie or cooked chicken works great. Just shred it and add it in when you combine the broth, making this a super easy option!
What If I Don’t Have Fresh Vegetables?
No worries! You can use frozen mixed vegetables. Just add them in after the garlic to ensure they cook through and blend well with the soup!
Can I Make This Soup in Advance?
Yes! You can prepare the soup and store it in the fridge for up to 3 days. Just keep in mind that the rice may absorb some broth and expand, so you may want to add a splash of broth when reheating.
Is This Soup Freezable?
Yes, it freezes well! Store it in airtight containers or freezer bags for up to 3 months. Thaw in the fridge overnight and reheat on the stove. If the rice has absorbed too much liquid, add a bit more broth to loosen it up!