This cozy White Chicken Rice Soup is perfect for chilly days! Made with tender chicken, fluffy rice, and a blend of simple vegetables, it’s a warm hug in a bowl.
I love making this when I need some comfort food. It’s quick to whip up and always makes me feel better! Plus, it’s great for using up leftover chicken—win-win!
Key Ingredients & Substitutions
Olive Oil or Butter: Both add richness to the soup. If you’re dairy-free, stick with olive oil. Coconut oil is another great alternative for a different flavor.
Chicken Broth: Homemade broth tastes best, but store-bought is convenient. Feel free to use vegetable broth for a lighter option or if you’re vegetarian.
Rice: Long-grain white rice works well, but you can substitute with jasmine rice or basmati for a hint of sweetness. Brown rice is a heartier option; just adjust cooking time!
Cooked Chicken: Leftover rotisserie chicken is perfect for this soup. If you want a vegetarian version, use chickpeas or tofu instead.
Thyme: Fresh herbs give a vibrant taste, but dried thyme is just fine if fresh isn’t available. You could also mix in some oregano or rosemary for variety.
How Can I Perfectly Cook Rice in Soup?
Cooking rice in soup can be tricky since it can turn mushy if overcooked. Here are a few tips to nail it:
- Rinse your rice before adding it to remove excess starch.
- When the soup is boiling, add the rice and lower the heat immediately. Cover it tightly to keep moisture in.
- Simmer for just 15-20 minutes. Check if the rice is tender, then stir in the chicken.
- If you’re making a big batch, consider cooking the rice separately to maintain its texture!
Following these steps ensures your soup stays creamy and the rice is perfectly cooked. Enjoy your cozy meal!
White Chicken Rice Soup
Ingredients You’ll Need:
For the Soup:
- 1 tablespoon olive oil or butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 6 cups chicken broth (or stock)
- 1 cup long-grain white rice, rinsed
- 2 cups cooked chicken breast, shredded or diced
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
- Optional: squeeze of fresh lemon juice for brightness
How Much Time Will You Need?
This White Chicken Rice Soup takes about 10 minutes to prepare and 30 minutes to cook, totaling around 40 minutes. It’s quick enough for a weeknight dinner but feels special enough to enjoy anytime!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot, heat the olive oil or butter over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables soften, about 5-7 minutes. This step builds the delicious base for your soup!
2. Add Garlic:
Add the minced garlic and cook for another minute until it’s fragrant. Be careful not to burn the garlic, as it can turn bitter.
3. Build the Soup Base:
Pour in the chicken broth and add the dried thyme and bay leaf. Bring the mixture to a boil, letting all those yummy flavors meld together.
4. Cook the Rice:
Once boiling, add the rinsed white rice. Reduce heat to low, cover, and simmer gently for about 15-20 minutes, or until the rice is tender. Stir occasionally to prevent sticking!
5. Add the Chicken:
Stir in the shredded cooked chicken and heat through for about 5 minutes. Don’t forget to remove the bay leaf afterward—no one wants to munch on that!
6. Season and Serve:
Season the soup with salt and freshly ground black pepper to taste. If you want a little zing, add a squeeze of fresh lemon juice! Ladle the soup into bowls and garnish with chopped fresh parsley.
7. Enjoy!
Serve hot and enjoy this comforting, hearty soup. It’s perfect for any time you need a warm, soothing meal!
This recipe results in a creamy, flavorful chicken and rice soup with tender veggies, just like in the photo—perfect for a cozy meal!
Can I Use Different Types of Rice?
Yes, you can! While long-grain white rice is typically used for its fluffy texture, you can substitute jasmine or basmati rice for a slightly different flavor. Just adjust the cooking time accordingly if using brown rice, which takes longer to cook.
Can I Make This Soup in Advance?
Absolutely! You can prepare the soup up to two days in advance. Simply allow it to cool, then store it in an airtight container in the refrigerator. Reheat gently on the stove, adding a bit of broth if needed to loosen it up.
How Long Can I Store Leftover Soup?
Leftover soup can be stored in the refrigerator for up to 3-4 days. For longer storage, consider freezing it. Keep in mind that the rice may absorb some of the broth, so add a little water or broth when reheating.
Can I Make This Soup Vegetarian?
Yes, you can! Substitute the chicken broth with vegetable broth, and use chickpeas, tofu, or your favorite veggies in place of the chicken. You can also use nutritional yeast for added flavor!
