This Chicken and Rice Soup is a warm, comforting bowl of goodness. It’s packed with tender chicken, fluffy rice, and lots of veggies, making it a perfect meal for chilly days!
Making this soup is a breeze—you just toss everything into a pot and let it simmer. I love it so much that I often make a big batch to enjoy throughout the week. Yum! 🥣
Key Ingredients & Substitutions
Olive Oil: This adds a nice richness to the soup. You can substitute it with butter or even coconut oil for a different flavor.
Onion: A medium onion gives the base flavor. If you don’t have one, shallots or leeks work well too.
Carrots: They add sweetness and color. You can replace them with diced bell peppers or peas if you want to mix things up.
Chicken Broth: Homemade is great, but low-sodium store-bought works just as well. If you’re short on time, water with chicken bouillon cubes can be a quick substitute.
Rice: I like white rice for its quick cooking time, but brown rice or quinoa can also be good options. Just remember that brown rice will take longer to cook.
Cooked Chicken: Rotisserie chicken is my go-to for ease, but any leftover cooked chicken, like grilled or roasted chicken, can be used.
Spinach: It adds nutrition and color. Feel free to swap in kale or omit it if you prefer!
How Do You Make Sure the Rice is Perfectly Cooked?
The rice is a crucial element in this Chicken and Rice Soup, so getting it right matters! Here’s how:
- After adding the rice to the simmering broth, give it a good stir. This helps prevent it from sticking to the bottom of the pot.
- Keep the heat at a medium-low simmer while the rice cooks. This ensures it cooks evenly without becoming mushy.
- Check the rice after the recommended time (15-20 minutes). If it’s done, it should be tender but still have a slight bite.
- If it’s absorbing too much liquid and looks too thick, you can add a bit more broth or water as needed.
A perfect rice texture will make your soup even more delightful! Enjoy cooking!
How to Make Chicken and Rice Soup
Ingredients You’ll Need:
Soup Base:
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 medium carrots, sliced
- 2 stalks celery, chopped (optional)
- 3 cloves garlic, minced
- 6 cups chicken broth (homemade or low sodium)
- 1 bay leaf
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme
- Salt and black pepper to taste
Rice and Chicken:
- 1 cup white rice (long grain or jasmine)
- 2 cups cooked shredded chicken (rotisserie or poached chicken breast)
Fresh Greens:
- 2 cups fresh spinach (optional)
- Fresh parsley, chopped for garnish
How Much Time Will You Need?
This Chicken and Rice Soup takes about 10 minutes to prep and 30-40 minutes to cook. So, from start to finish, you’re looking at around 50 minutes for a delicious, hearty soup!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil in a large pot over medium heat. Once hot, add the chopped onion, sliced carrots, and celery if you’re using it. Sauté these for about 5 minutes until they begin to soften and the onion becomes translucent.
2. Add Garlic:
Next, stir in the minced garlic and cook for another minute until it becomes fragrant. Be careful not to let it burn!
3. Pour in the Broth:
Now, pour in the chicken broth, and add the bay leaf and thyme. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes. This allows the flavors to meld together nicely.
4. Add the Rice:
Once the broth is simmering, add the rice to the pot. Continue to simmer for 15-20 minutes until the rice is cooked to your liking. Remember to stir occasionally to prevent the rice from sticking to the bottom.
5. Incorporate the Chicken and Spinach:
After the rice is tender, mix in the shredded chicken and optionally, the spinach. Cook for an additional 3-5 minutes until the spinach wilts and the chicken is heated through.
6. Season and Serve:
Before serving, taste the soup and season with salt and pepper as needed. Don’t forget to remove the bay leaf! Ladle the soup into bowls, garnish with fresh parsley, and enjoy your warm bowl of goodness!
This Chicken and Rice Soup is hearty, comforting, and brimming with flavor. Perfect for any day, especially on a chilly one. Happy cooking!
Can I Use Brown Rice Instead of White Rice?
Yes, you can! However, keep in mind that brown rice takes longer to cook. You may need to add an additional 10-15 minutes of simmering time, so plan accordingly.
How Can I Store Leftover Soup?
Let the soup cool completely, then store it in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze it in portion-sized containers for up to 3 months.
Can I Make This Soup Vegetarian?
Absolutely! You can substitute the chicken with chickpeas or white beans for protein and use vegetable broth instead of chicken broth. You can also add more veggies to enhance the flavor!
What Should I Serve with This Soup?
This soup is hearty enough to be a meal on its own, but you can serve it with crusty bread or a side salad for a complete dinner experience!
