How do I make chicken and rice soup from scratch?

To make chicken and rice soup from scratch, start with 1 lb boneless chicken thighs, 1 cup uncooked rice, 8 cups chicken broth, 2 carrots, 2 celery stalks, 1 onion, 3 garlic cloves, and seasonings like salt, pepper, thyme, and bay leaf. In a large pot, sauté diced onion, carrots, celery, and garlic in 2 tbsp olive oil for 5 minutes. Add chicken, broth, and seasonings; simmer 20 minutes. Remove chicken, shred it, and return to pot. Rinse rice, add it, and cook 15-20 minutes until tender. Stir in 1/4 cup chopped parsley. Adjust salt. This yields 6 servings in about 45 minutes. Use long-grain rice for fluffiness or brown rice for more fiber. Serve hot with crusty bread. Total calories per serving: around 300. (92 words)

Is chicken and rice soup healthy?

Yes, chicken and rice soup is healthy when made with fresh ingredients. It's packed with lean protein from chicken (about 25g per serving), complex carbs from rice for sustained energy, and vitamins from veggies like carrots (beta-carotene) and celery (vitamin K). A cup provides roughly 250-350 calories, low fat if skinless chicken is used, and hydrating broth for immune support—ideal during colds. Use low-sodium broth to keep it heart-friendly (under 500mg sodium). Brown rice boosts fiber to 4g per serving, aiding digestion. Add spinach or kale for extra antioxidants. Studies show chicken soup may reduce inflammation and congestion. Customize for diets: gluten-free with rice, keto by skipping rice. (112 words)

Can you freeze chicken and rice soup?

Yes, you can freeze chicken and rice soup for up to 3 months. Cool it completely first to avoid sogginess. Portion into freezer-safe bags or containers, leaving 1-inch headspace for expansion—flatten bags for easy stacking. Label with date. Thaw overnight in the fridge or under cold water. Reheat on stovetop over medium heat, stirring until 165°F internally; rice may soften slightly, so undercook it initially if planning to freeze. Avoid repeated freezing. For best texture, freeze without rice and add cooked rice upon reheating. This saves time for meal prep; one batch feeds 6-8 people multiple times. Tip: Add fresh herbs post-thaw for flavor boost. (104 words)

What can I substitute in chicken and rice soup?

Common substitutions keep chicken and rice soup versatile. 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). 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. These changes maintain the 45-minute cook time and 300-calorie profile. Always taste-test seasonings. Perfect for allergies or pantry staples. (108 words)

How long does chicken and rice soup last in the fridge?

Homemade chicken and rice soup lasts 3-4 days in the fridge. Store in an airtight container at 40°F or below to prevent bacterial growth. Rice absorbs liquid, so it thickens—stir in broth when reheating. Check for off smells, sliminess, or mold before eating; discard if unsure. For safety, reheat to 165°F. Pro tip: Make a big batch Sunday for weekday lunches; it reheats well on stovetop or microwave (2-3 minutes). Nutrition holds: still 25g protein per serving. Extend life by freezing portions immediately after cooling. USDA guidelines confirm 3-4 days max for cooked poultry soups. Pair with a salad for balanced meals. (102 words)

Chicken and Rice Soup Recipe for Simple Comfort Food

Name: Chicken And Rice Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 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

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

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

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