Easy Chicken and Rice Soup
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.
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.