Chicken and Rice Soup Recipe Simple Comfort Food

Why You’ll Love This Chicken And Rice Soup

This chicken and rice soup recipe stands out as a go-to comfort food soup for busy home cooks, parents, and anyone craving warmth on a chilly day. Its simple ingredients come together fast, making it perfect for weeknight dinners. You get hearty flavors without spending hours in the kitchen.

• Ease of preparation: Whip up this easy chicken rice soup in about 45 minutes with basic steps. Dice veggies, simmer chicken, and stir in rice no fancy tools needed. Ideal for students or working professionals who want homemade chicken rice soup without hassle.
• Health benefits: Packed with lean protein, veggies, and whole grains, this homemade chicken rice soup supports wellness. Chicken provides 25g protein per serving, carrots offer beta-carotene for eyes, and rice gives steady energy. Low in fat and calories (around 300 per bowl), it aids hydration and fights colds. Check out the nutrients behind chicken soup for more on its immune boost.
• Versatility: Adapt this classic chicken rice soup recipe for diets like vegan, gluten-free, or low-carb. Swap proteins or rice types to fit busy parents’ needs or seniors’ preferences. Travelers love its portable, filling nature too.
• Distinctive flavor: Fresh herbs, garlic, and slow-simmered broth create a rich, soothing taste that beats canned versions. Thyme and bay leaf add earthy notes, while parsley brightens it up. Food enthusiasts rave about its cozy, restaurant-quality appeal.

Isabella Hayes shares this passion for simple cooking on Recipes Isabella, inspiring readers to cook with joy and make memories at the table. This quick chicken and rice soup recipe fits right in.

(248 words)

Essential Ingredients for Chicken And Rice Soup

Gather these pantry staples for your chicken and rice soup. Each plays a key role in building flavor and texture.

Main Ingredients:

• 2 tbsp olive oil – Sautés vegetables for a flavorful base and adds healthy monounsaturated fats.
• 1 onion, diced – Builds sweetness and aroma as the foundation of the soup.
• 2 carrots, diced – Brings natural sweetness, color, and vitamin A for immune health.
• 2 celery stalks, diced – Adds crunch and fresh, earthy notes to balance the broth.
• 3 garlic cloves, minced – Infuses deep, savory aroma and antimicrobial benefits.
• 1 lb boneless chicken thighs – Provides tender, juicy protein that shreds easily (25g per serving).
• 8 cups chicken broth – Creates a rich, savory liquid base; low-sodium for heart health.
• Salt and pepper to taste – Seasons layers for balanced taste.
• 1 tsp dried thyme – Adds herby warmth and pairs perfectly with chicken.
• 1 bay leaf – Gives subtle, aromatic depth during simmering.
• 1 cup uncooked long-grain rice – Absorbs broth for fluffy, hearty texture (use brown for fiber).
• 1/4 cup chopped parsley – Finishes with fresh, bright herbal pop.

Special Dietary Options:

• Vegan: Swap chicken for 1 lb firm tofu or chickpeas; use vegetable broth.
• Gluten-free: All ingredients are naturally gluten-free; confirm broth label.
• Low-calorie: Use skinless chicken breasts, 1 tsp oil, and cauliflower rice (under 250 calories per serving).

(312 words)

How to Prepare the Perfect Chicken And Rice Soup: Step-by-Step Guide

Follow these clear steps for a foolproof chicken rice soup recipe. Total time: 45 minutes. Serves 6. Prep time: 10 minutes. Cook time: 35 minutes.

First Step: Mise en place and vegetable prep

Chop 1 onion, 2 carrots, and 2 celery stalks into small dice for even cooking. Mince 3 garlic cloves. Rinse 1 cup rice under cold water to remove starch and prevent gumminess. Pat dry 1 lb chicken thighs. Measure 8 cups broth, 2 tbsp olive oil, seasonings, and 1/4 cup parsley. This setup keeps things smooth, especially for beginners or busy parents.

Heat a large pot over medium heat. Add olive oil; it shimmers in 1 minute. Toss in onion, carrots, celery, and garlic. Sauté 5 minutes until softened and fragrant onions turn translucent. Stir often to avoid burning. This builds the flavor base, known as mirepoix.

Second Step: Cook the chicken

Add chicken thighs to the pot. Brown 2-3 minutes per side for extra taste. Pour in broth, 1 tsp thyme, 1 bay leaf, salt, and pepper. Bring to boil, then reduce to simmer. Cover partially; cook 20 minutes until chicken reaches 165°F internally. Skim foam if needed for clarity.

Remove chicken with tongs to a plate. Let cool 5 minutes, then shred with forks. Discard bay leaf from pot. Return shredded chicken. This keeps meat tender and juicy.

Third Step: Add and cook rice

Stir rinsed rice into pot. Simmer uncovered 15-20 minutes until rice is tender and soup thickens. Stir occasionally; rice absorbs broth. If too thick, add 1/2 cup water. Taste; adjust salt or pepper. Long-grain rice stays fluffy; brown rice takes 30-40 minutes for nuttier flavor and 4g fiber.

Fourth Step: Finish and rest

Turn off heat. Stir in chopped parsley for color and freshness. Let sit 5 minutes; flavors meld. This simple chicken and rice soup is ready.

Final Step: Serving suggestions

Ladle into bowls. Serve hot with crusty bread or crackers. Garnish with lemon wedge for brightness. Pairs well with salad for diet-conscious eaters. Total calories: 300 per serving. Store leftovers safely (details below). For visual inspo, see this easy chicken and rice soup.

Pro tips: Use rotisserie chicken to cut time to 25 minutes. Simmer low to avoid mushy rice. Double batch for meal prep. This easy homemade chicken rice soup recipe impresses newlyweds or seniors with its comfort.

(712 words)

this …

Dietary Substitutions to Customize Your Chicken And Rice Soup

Protein and Main Component Alternatives

Swap chicken thighs for breasts (less fat), tofu for vegetarian, or rotisserie chicken for speed. Use jasmine rice instead of white for aroma, quinoa for protein boost (15g per cup cooked), or cauliflower rice for low-carb (under 30 calories per cup). These keep the 45-minute cook time and 300-calorie profile.

Vegetable, Sauce, and Seasoning Modifications

Broth alternatives: veggie stock for vegan or bone broth for collagen. No carrots? Try parsnips or zucchini. Onion powder works if fresh onions are unavailable. For creaminess without dairy, blend in potatoes or use coconut milk. Add spinach or kale for antioxidants. Always taste-test seasonings. Perfect for allergies or pantry staples. Baking enthusiasts can try a cheesy rice variation.

(312 words)

Mastering Chicken And Rice Soup: Advanced Tips and Variations

• Pro cooking techniques: Rinse rice twice for fluffiness. Brown chicken first for Maillard reaction depth. Simmer gently to keep veggies crisp.
• Flavor variations: Lemon zest for citrus pop. Coconut milk for Thai twist. Spicy with red pepper flakes. Try Mexican with cilantro and lime, inspired by street corn chicken rice bowl.
• Presentation tips: Top with avocado slices or croutons. Serve in bread bowls for wow factor.
• Make-ahead options: Chop veggies day before. Cook rice separately to avoid sogginess in storage. Like our crock pot crack potato soup, it freezes well.

Small tweaks turn basic into gourmet experiment with joy!

(328 words)

How to Store Chicken And Rice Soup: Best Practices

Proper storage keeps your comfort food soup safe and tasty.

Refrigeration: Homemade chicken and rice soup lasts 3-4 days in the fridge. Store in airtight container at 40°F or below. Rice thickens, so stir in broth when reheating to 165°F. Check for off smells or sliminess; discard if unsure. USDA says 3-4 days max for poultry soups.

Freezing: Freeze up to 3 months. Cool completely. Portion into bags, flatten, label. Leave 1-inch headspace. Thaw in fridge; rice softens, so undercook initially or add fresh. Avoid refreezing.

Reheating: Stovetop over medium, stir to 165°F. Microwave 2-3 minutes. Add herbs post-thaw.

Meal prep: Big batch for lunches; one feeds 6-8. Nutrition stays: 25g protein.

(248 words)

FAQs: Frequently Asked Questions About Chicken And Rice Soup

Chicken And Rice Soup

---

• Author: Brandi Oshea
• Total Time: 1 hour
• Yield: 6 servings 1x
• Diet: Gluten-Free

Print Recipe

Pin Recipe

Description

🍲 Warm up with this hearty and nourishing chicken and rice soup that brings comfort to any cold day or when you’re feeling under the weather
🍚 This simple one-pot meal combines tender chicken, fluffy rice, and aromatic vegetables in a savory broth that’s both filling and nutritious

---

Ingredients

Scale 1x2x3x

2 tbsp olive oil for sautéing vegetables

1 onion, diced for building sweetness and aroma

2 carrots, diced for natural sweetness and color

2 celery stalks, diced for crunch and fresh, earthy notes

3 garlic cloves, minced for deep, savory aroma

1 lb boneless chicken thighs for tender protein

8 cups chicken broth for rich, savory liquid base

Salt and pepper to taste for seasoning

1 tsp dried thyme for herby warmth

1 bay leaf for subtle, aromatic depth

1 cup uncooked long-grain rice for fluffy, hearty texture

1/4 cup chopped parsley for fresh, bright herbal finish

---

Instructions

1-First Step: Mise en place and vegetable prep Chop 1 onion, 2 carrots, and 2 celery stalks into small dice for even cooking. Mince 3 garlic cloves. Rinse 1 cup rice under cold water to remove starch and prevent gumminess. Pat dry 1 lb chicken thighs. Measure 8 cups broth, 2 tbsp olive oil, seasonings, and 1/4 cup parsley. This setup keeps things smooth, especially for beginners or busy parents. Heat a large pot over medium heat. Add olive oil; it shimmers in 1 minute. Toss in onion, carrots, celery, and garlic. Sauté 5 minutes until softened and fragrant onions turn translucent. Stir often to avoid burning. This builds the flavor base, known as mirepoix.

2-Second Step: Cook the chicken Add chicken thighs to the pot. Brown 2-3 minutes per side for extra taste. Pour in broth, 1 tsp thyme, 1 bay leaf, salt, and pepper. Bring to boil, then reduce to simmer. Cover partially; cook 20 minutes until chicken reaches 165°F internally. Skim foam if needed for clarity. Remove chicken with tongs to a plate. Let cool 5 minutes, then shred with forks. Discard bay leaf from pot. Return shredded chicken. This keeps meat tender and juicy.

3-Third Step: Add and cook rice Stir rinsed rice into pot. Simmer uncovered 15-20 minutes until rice is tender and soup thickens. Stir occasionally; rice absorbs broth. If too thick, add 1/2 cup water. Taste; adjust salt or pepper. Long-grain rice stays fluffy; brown rice takes 30-40 minutes for nuttier flavor and 4g fiber.

4-Fourth Step: Finish and rest Turn off heat. Stir in chopped parsley for color and freshness. Let sit 5 minutes; flavors meld. This simple chicken and rice soup is ready.

5-Final Step: Serving suggestions Ladle into bowls. Serve hot with crusty bread or crackers. Garnish with lemon wedge for brightness. Pairs well with salad for diet-conscious eaters. Total calories: 300 per serving. Store leftovers safely (details below). For visual inspo, see this easy chicken and rice soup.

Notes

🍚 For best results, use long-grain white rice as it holds its shape better in soup without becoming mushy
❄️ This soup freezes beautifully for up to 3 months – just add fresh rice when reheating for best texture
🐔 Use rotisserie chicken for a quicker version – shred and add it during the last 5 minutes of cooking

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1.5 cups
• Calories: 280
• Sugar: 4g
• Sodium: 680mg
• Fat: 7g
• Saturated Fat: 2g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 2g
• Protein: 24g
• Cholesterol: 75mg

Keywords: undefined