This Chicken and Rice Soup is warm and comforting, perfect for chilly days. It features tender chicken, soft rice, and lots of veggies cooked in a flavorful broth.
You’ll love how easy it is to make! I often toss in whatever veggies I have. It’s like a cozy hug in a bowl, and it warms you right up! 🥣
Key Ingredients & Substitutions
Olive Oil or Butter: Olive oil brings a lovely flavor, but butter adds richness. If you’re looking to reduce calories, avocado oil works too. You can even use coconut oil for a distinct taste.
Onion: A medium yellow onion is great for sweetness. If you’re short on time, green onions can work as a quick substitute. Just chop them up and add them in at the end for a fresh touch.
Chicken Broth: Homemade broth is the best, but store-bought works just fine. For a lighter option, try vegetable broth or water, but you may want to season it more. Bone broth adds even more flavor and nutrition.
Rice: While white rice keeps it classic, brown rice can be a healthier choice. Just remember, brown rice takes longer to cook, so adjust your timing accordingly!
Parsley: Fresh parsley adds brightness, but you can substitute with other fresh herbs like cilantro or basil if preferred. If you don’t have any fresh herbs, dried herbs can do in a pinch.
What’s the Best Way to Cook Rice In Soup Without It Getting Mushy?
One challenge with chicken and rice soup is preventing the rice from turning mushy. Here’s how to keep it perfect:
- Use uncooked rice and add it to the soup when the broth is boiling. This helps it cook evenly while imparting flavor.
- Cover the pot after adding rice. This keeps the steam in and helps the rice cook properly.
- Start timing once the soup returns to a simmer and check it after 15 minutes. If it’s not done yet, give it a few more minutes rather than cooking for too long.
By following these tips, your rice will be nicely cooked without becoming mushy. Enjoy your soup!
How to Make Chicken and Rice Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil or butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced (optional)
- 6 cups chicken broth
- 1 cup cooked chicken breast, shredded or diced
- 1/2 cup uncooked white rice (long grain or jasmine)
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme
- Salt and black pepper, to taste
- 1/4 cup fresh parsley, chopped (plus extra for garnish)
How Much Time Will You Need?
This delicious Chicken and Rice Soup takes about 10 minutes to prepare and then around 20 minutes to cook, so you’ll be enjoying a warm bowl in about 30 minutes total. Perfect for a quick weeknight meal!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil or butter in a large pot over medium heat. Add in the finely chopped onion, diced carrots, and if you’re using it, diced celery. Sauté everything together for about 5 minutes, until the vegetables are soft and fragrant.
2. Add Garlic:
Next, stir in the minced garlic with your sautéed veggies and cook for another minute, just until the garlic smells wonderful and is slightly golden.
3. Bring the Broth to a Boil:
Now, pour in the chicken broth and turn up the heat to bring it to a boil. Once boiling, lower the heat to let it simmer gently.
4. Add Rice and Thyme:
Add your uncooked white rice and thyme to the pot. Cover it with a lid and let it simmer for about 15 minutes, or until the rice is nice and tender.
5. Stir in Chicken:
After the rice is cooked, add in your shredded chicken and allow it to warm through. This should take about 3-5 minutes.
6. Season the Soup:
Using salt and black pepper, season your soup to taste. Don’t be afraid to taste along the way!
7. Add Fresh Parsley:
Right before serving, stir in the chopped fresh parsley for a bright finish. It adds great flavor and color!
8. Serve and Enjoy:
Dish out the soup hot in bowls, garnishing each with a little extra parsley if you like. Now, grab a spoon and enjoy your cozy, comforting Chicken and Rice Soup!
This soup is not just a meal, it’s a hug in a bowl. Perfect for warming your heart and soul! 🥣
Can I Use Leftover Chicken for This Soup?
Absolutely! Leftover roasted or rotisserie chicken works perfectly. Just ensure it’s shredded or diced before adding it to the soup, and warm it through at the end.
What Can I Substitute for Rice?
If you want to make this soup gluten-free or lower in carbs, consider using quinoa or cauliflower rice instead. If using quinoa, cook it separately and add it in at the end. For cauliflower rice, stir it in during the last few minutes of cooking.
How Can I Store Leftovers?
Leftover Chicken and Rice Soup can be stored in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stove or in the microwave, adding a splash of broth if needed to loosen it up.
Can I Freeze This Soup?
Yes, you can freeze Chicken and Rice Soup! Allow it to cool completely, then transfer it to freezer-safe containers. It can be frozen for up to 3 months. Thaw in the fridge overnight before reheating.
