EASY CHICKEN AND RICE SOUP

Picture a spoonful of perfectly tender chicken, nestled amongst grains of fluffy rice, all swimming in a savory, golden broth; the aroma alone is enough to make you feel instantly better. This isn’t just any soup; it’s a hug in a bowl, and this simple Chicken And Rice Soup recipe is about to become your new go-to comfort meal. I’m here to show you that making it is easier than you think, and the result is absolutely divine!

The Ingredients You’ll Need

For the Soup Base:

• Chicken Broth: 8 cups (low sodium preferred)
• Cooked Chicken: 3 cups, shredded or diced (rotisserie chicken works great!)
• Carrots: 1 cup, diced
• Celery: 1 cup, diced
• Onion: 1 cup, diced
• Garlic: 2 cloves, minced
• Bay Leaf: 1
• Olive Oil: 2 tablespoons
• Salt and Pepper: To taste

For the Rice:

• Long Grain Rice: 1 cup, uncooked (converted rice works best to avoid mushiness)

Optional Garnishes:

• Fresh Parsley: Chopped
• Lemon Wedges: For serving

Let’s Make Some Magic: Step-by-Step Instructions

Step 1: Sauté the Aromatics

1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the diced carrots, celery, and onion. Sauté for about 5-7 minutes, or until the vegetables are softened and the onion is translucent. This is the foundation of flavor, so don’t rush it!
3. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic!

Step 2: Build the Broth

1. Pour in the chicken broth and add the bay leaf.
2. Bring the mixture to a simmer.

Step 3: Add the Rice

1. Stir in the uncooked rice.
2. Reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the rice is cooked through and tender. Keep an eye on it, as cooking times can vary depending on your stove and the type of rice you use.

Step 4: Incorporate the Chicken

1. Stir in the cooked chicken.
2. Season with salt and pepper to taste.
3. Continue to simmer for another 5-10 minutes to allow the flavors to meld together.

Step 5: Serve and Enjoy!

1. Remove the bay leaf before serving.
2. Garnish with fresh parsley and a squeeze of lemon juice, if desired.
3. Serve hot and enjoy your comforting bowl of Chicken And Rice Soup!

Tips and Tricks for the BEST Chicken and Rice Soup

Okay, friend, let’s talk about how to make this soup absolutely *perfect*. I’ve got a few secrets up my sleeve!

Choosing the Right Rice

This is crucial! I highly recommend using converted long-grain rice. Why? Because it holds its shape better and is less likely to get mushy in the soup. Nobody wants mushy rice soup! If you’re in a pinch, you can use other types of rice, but keep a close eye on the cooking time and adjust accordingly. You might even consider cooking the rice separately and adding it to the soup at the very end to prevent overcooking.

Boosting the Flavor

Want to take your Chicken And Rice Soup to the next level? Here are a few ideas:

• Add Herbs: Besides parsley, try adding thyme, rosemary, or dill for a different flavor profile. A small sprig of fresh herbs tied together with kitchen twine is a great way to infuse the soup with flavor without having little bits floating around.
• Use a Chicken Bouillon Cube: If you want an extra boost of chicken flavor, add a chicken bouillon cube or some chicken bouillon powder to the broth.
• Deglaze the Pot: After sautéing the vegetables, deglaze the pot with a splash of white wine or sherry before adding the broth. This will lift up all those flavorful browned bits from the bottom of the pot and add depth to the soup.

Using Leftover Chicken

This recipe is *fantastic* for using up leftover cooked chicken! Rotisserie chicken is my personal favorite because it’s so convenient and flavorful. But you can also use leftover baked chicken, grilled chicken, or even poached chicken. Just make sure to remove the skin and bones before shredding or dicing the chicken.

Making it Ahead

Chicken And Rice Soup is a great make-ahead meal. You can prepare the soup up to 3 days in advance and store it in the refrigerator. Just keep in mind that the rice will continue to absorb liquid as it sits, so you may need to add a little extra broth when you reheat it. The flavors actually develop even more over time, so it’s often even better the next day!

Variations to Spice Things Up

One of the best things about Chicken And Rice Soup is how easily you can customize it to your liking. Here are a few variations to get you started:

Creamy Chicken and Rice Soup

For a richer, creamier soup, stir in a half cup of heavy cream or half-and-half at the end of cooking. You can also add a tablespoon or two of butter for extra richness.

Chicken and Wild Rice Soup

Substitute wild rice for the long-grain rice for a nutty, earthy flavor. Wild rice takes longer to cook than long-grain rice, so you’ll need to adjust the cooking time accordingly. I love a good Rotisserie Chicken Mushroom Soup, but this can be a nice change of pace!

Spicy Chicken and Rice Soup

Add a pinch of red pepper flakes or a dash of hot sauce to the soup for a little bit of heat. You can also add some diced jalapeño peppers to the sautéed vegetables.

Chicken and Vegetable Rice Soup

Add other vegetables to the soup, such as peas, green beans, corn, or spinach. I’m always looking for new Chicken Soup Recipes Homemade and this is a great way to make a healthy meal using ingredients you have on hand!

Chicken And Rice Soup: The Ultimate Comfort Food

Let’s be real, sometimes you just need a big bowl of comfort. That’s where Chicken And Rice Soup comes in! It’s warm, soothing, and packed with goodness. Plus, it’s super easy to make. What’s not to love? This is one of my favorite Chicken Soup Recipes Easy because I always have the ingredients on hand!

And speaking of comfort, have you ever tried Crockpot Chicken And Dumplings? Talk about a classic! Or, for something a little different, you might enjoy Mexican Beef And Rice Soup. But trust me, once you try this Chicken And Rice Soup, it’s going to become a staple in your kitchen.

Rice Soup Recipes are great too, because they are so adaptable to dietary requirements. If you need a quick and healthy meal, this really hits the spot. You can even try Instant Pot Chicken And Rice if you are in a rush.

If you are looking for other alternatives, try Chicken Taco Soup for a flavorful twist or maybe even Chicken Pot Pie Soup!

Why I Love This Recipe

I’m all about sharing recipes that are both delicious *and* easy. Life’s too short to spend hours in the kitchen, right? This Chicken And Rice Soup recipe ticks all the boxes. It’s quick, it’s simple, and it’s incredibly satisfying. Plus, it’s a great way to use up leftover chicken and vegetables. It’s a win-win!

So, the next time you’re feeling under the weather, or just craving a comforting meal, give this Chicken And Rice Soup recipe a try. I promise, you won’t be disappointed. From my kitchen to yours, happy cooking!

Easy Chicken and Rice Soup

Amelia Chen-Morrison

This Easy Chicken and Rice Soup recipe is the ultimate comfort food. It’s a simple and satisfying soup filled with tender chicken, fluffy rice, and flavorful vegetables in a savory broth. Perfect for a cozy night in or when you’re feeling under the weather.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Course Main Course

Cuisine American

Servings 6

Calories 350 kcal

Equipment

• Large pot or Dutch oven
• Cutting board
• Knife
• Measuring cups
• Measuring spoons
• Ladle
• Spoon

Ingredients

  

• 8 cups chicken broth low sodium preferred
• 3 cups cooked chicken, shredded or diced
• 1 cup carrots, diced
• 1 cup celery, diced
• 1 cup onion, diced
• 2 cloves garlic, minced
• 1 bay leaf
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 cup long grain rice, uncooked converted rice preferred
• Fresh parsley, chopped optional
• Lemon wedges optional

Instructions

 

• Heat the olive oil in a large pot or Dutch oven over medium heat.
• Add the diced carrots, celery, and onion. Sauté for about 5-7 minutes, or until the vegetables are softened and the onion is translucent.
• Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic!
• Pour in the chicken broth and add the bay leaf.
• Bring the mixture to a simmer.
• Stir in the uncooked rice.
• Reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the rice is cooked through and tender. Keep an eye on it, as cooking times can vary depending on your stove and the type of rice you use.
• Stir in the cooked chicken.
• Season with salt and pepper to taste.
• Continue to simmer for another 5-10 minutes to allow the flavors to meld together.
• Remove the bay leaf before serving.
• Garnish with fresh parsley and a squeeze of lemon juice, if desired.
• Serve hot and enjoy your comforting bowl of Chicken And Rice Soup!

Notes

For best results, use converted long-grain rice to prevent mushiness. You can use rotisserie chicken or any leftover cooked chicken. To boost the flavor, add herbs like thyme, rosemary, or dill, or a chicken bouillon cube. For a creamier soup, stir in a half cup of heavy cream or half-and-half at the end of cooking. Soup can be stored in the refrigerator for up to 3 days. The rice will continue to absorb liquid, so you may need to add extra broth when reheating. Other variations include Chicken and Wild Rice Soup, Spicy Chicken and Rice Soup, and Chicken and Vegetable Rice Soup.