This cozy Chicken and Rice Soup is perfect for chilly days. It’s packed with tender chicken, fluffy rice, and colorful veggies simmered in a tasty broth!
There’s something about this soup that warms my heart! I usually make a big pot to have leftovers for the week. It’s like a hug in a bowl! 😊
Key Ingredients & Substitutions
Olive Oil: This adds a lovely flavor to the soup. You can substitute it with vegetable oil or even butter for a richer taste.
Chicken Broth: Low sodium broth is best to control salt levels. If you have homemade broth, use that! For a vegetarian option, you can use vegetable broth, but it will change the flavor slightly.
Cooked Chicken: I love using rotisserie chicken for ease. If you don’t have any, boiled chicken breast works perfectly too. You could also go meat-free and use mushrooms for a vegetarian twist.
Rice: Long grain white rice is my choice; it stays fluffy in the soup. You can swap it with brown rice, but remember it’ll take longer to cook. Quinoa is another great substitute!
Vegetables: Carrots and celery are classic here, but feel free to add peas, corn, or any veggie you have on hand for color and nutrients.
How Can I Ensure My Rice is Perfectly Cooked in the Soup?
A common concern is getting the rice just right. You want it tender, but not mushy. Here’s a simple guide to succeed!
- Let the chicken broth come to a strong boil before adding the rice. This helps it cook instantly!
- Keep an eye on the clock! Set a timer for about 15 minutes of simmering after adding the rice. Check for doneness, as cook times may vary.
- Avoid stirring too much after adding the rice; this helps prevent it from breaking apart.
Chicken and Rice Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 medium carrots, sliced
- 2 celery stalks, sliced
- 8 cups chicken broth (preferably low sodium)
- 1 1/2 cups cooked chicken, shredded (rotisserie or boiled chicken breast)
- 1 cup long grain white rice, uncooked
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley (plus extra fresh parsley for garnish)
- Salt and black pepper, to taste
- Lemon juice (optional, for brightness)
How Much Time Will You Need?
This soup takes about 10 minutes to prepare and about 25 minutes to cook. So, you’re looking at around 35 minutes total! Perfect for a quick, hearty meal any day of the week!
Step-by-Step Instructions:
1. Sauté the Veggies:
Begin by heating the olive oil in a large pot over medium heat. Add the chopped onion, minced garlic, sliced carrots, and celery. Sauté these ingredients until the vegetables become tender, which should take about 5 to 7 minutes. This step adds a lovely flavor foundation for your soup!
2. Add the Broth:
Once the vegetables are tender, pour in the chicken broth. Bring the mixture to a boil. Watching it bubble is the best part—you know something tasty is coming!
3. Cook the Rice:
When the broth is boiling, add the uncooked rice along with the dried thyme and dried parsley. Reduce the heat to a simmer and cook for about 15 minutes, or until the rice is tender and the soup starts to look hearty.
4. Mix in the Chicken:
After the rice is cooked, stir in the shredded cooked chicken. Let it simmer for an additional 5 minutes, allowing the chicken to heat through and the flavors to meld beautifully.
5. Final Seasoning:
Taste the soup and season it with salt and black pepper according to your preference. If you want a little zing, feel free to add a splash of lemon juice—it makes the flavors pop!
6. Serve and Enjoy:
Carefully ladle the warm soup into bowls. Garnish with freshly chopped parsley for a lovely finish and extra flavor. Serve hot and enjoy every comforting spoonful of your Chicken and Rice Soup!
Can I Use Brown Rice Instead of White Rice?
Yes, you can use brown rice, but it will require a longer cooking time. Add it to the soup at the same time as the broth and allow an additional 10-15 minutes for it to cook through.
What Can I Substitute for Chicken Broth?
If you don’t have chicken broth on hand, vegetable broth works well too! Just note that it will change the flavor slightly. You can also use water, but consider adding some extra seasonings for depth.
How Do I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. If you’re freezing it, be sure to leave out the rice beforehand, as it may become mushy when reheated. Store the soup without rice and add freshly cooked rice when you are ready to enjoy it!
Can I Add More Vegetables?
Absolutely! Feel free to add your favorite vegetables like peas, corn, or even spinach. Just be mindful of cooking times; add quicker-cooking veggies in the last few minutes so they remain tender-crisp.