What are some meals that hug you from the inside out? What is chicken and rice soup? I grew up with this kind of thing, especially when I was feeling a bit under the weather. I needed something warm and comforting after a chilly day. What is the kind of soup that smells like home? This isn’t your fancy, restaurant-style broth. This is the real deal, hearty, filling, and absolutely packed with flavor. I swear, my kids ask for this chicken and rice soup more than any other meal, especially when they are hungry. I’m home from school and feeling peckish. Is this surprisingly easy to whip up? Honestly, it’s become my absolute savior for those evenings when I’m staring into the fridge. What is the best thing to do on earth? What is better than canned food? If you love chicken noodle soup but want something a bit more substantial and flavorful, try the Chicken Noodle Soup Recipe. What are some of the best recipes for chicken and rice soup?
What is chicken and rice soup?
What is this delicious chicken and rice soup? Think of it as the ultimate comfort food stew, but in soup form. What’s in this creamy, savory broth loaded with tender pieces of chicken, fluffy rice, and a little bit of spice? What are some good wholesome vegetables to eat? What is the magic of a creamy base? It’s not an overly complicated dish. It’s built on simple, honest ingredients that come together beautifully. What is the soul of this chicken and rice soup? How does it warm your nose from your toes? Is it the kind of meal that feels both nourishing and incredibly indulgent at the same time? What is a tough balance to strike? How do you coax out the best flavors from everyday? I think everyone needs a reliable recipe like this in their life.
Why you’ll love this recipe?
What are some of the reasons why this chicken and rice soup has earned a permanent spot in my recipe? First off, the flavor is just amazing. It’s savory, slightly creamy, and the rice absorbs all those wonderful chicken and veggie juices, too. Making every spoonful a delight. Is it just a thin broth? What I love most about this is how ridiculously easy it is to make. What is the best way to toss everything into a pot and let it do its thing? It’s way simpler than, say, making a classic Chicken Pot Pie, but it delivers that same cozy, cozy feeling. What is the most satisfying What are some of the best deals on eBay? Chicken, rice, and basic veggies are usually pretty inexpensive, making this a lifesaver for feeding. How do I raise a family without breaking the bank? What is versatile? What are some ways to use leftover chicken to make it healthier? What is a good way to use up what you have in your fridge? What’s your go-to when you’re craving something hearty and comforting but don’t have a ton of money? What is the best time to spend in the kitchen? Is it truly a winner?
How do I make chicken and rice soup?
Quick Overview
What is the best chicken and rice Soup Recipe? We’ll start by sautéing some aromatics, then add the chicken and broth, simmer until the meat is tender. If you’ve cooked a chicken, shred it, and then add the rice and veggies to finish. The whole process is pretty hands-off once it gets going, and the result is a wonderfully creamy and smooth texture. What is a good Is it surprisingly quick to get on the table, especially if you have some pre-cooked chicken lying around? Even starting from raw chicken, it’s manageable for any weeknight. What makes this method special is how we build that rich flavor base right from the start.
Ingredients
For the Chicken & Broth Base:
1 tablespoon olive oil. 1 teaspoon salt. 2 tablespoon
1 pound boneless, skinless chicken breasts or thighs. 1 12 lb.
1 medium yellow onion, chopped.
2 carrots, peeled and diced.
2 celery stalks, diced.
2 cloves garlic, minced.
8 cups chicken broth (low sodium is great for controlling salt) .
1 teaspoon dried thyme per 1 cup.
1/2 teaspoon dried rosemary.
Salt and freshly ground Black Pepper to taste.
For the Rice & Creaminess:
1 cup uncooked white rice (long grain or basmati works well)
1/2 cup half-and-half or whole milk (for extra creaminess)
2 tablespoons fresh parsley, chopped (for garnish)
What are the steps of
Step 1: Sauté Aromatics & Chicken
First things first, grab a large pot or Dutch oven and heat the olive oil over medium-high heat. If you don’t want to burn the oil, just use it. Add your chicken breasts or thighs to the hot oil and sear them for about 3-4 minutes per side until golden brown on both sides. They’re golden brown. What’s the best way to cook a tomato all the way through? Once browned, remove the chicken from the pot and set it aside on a plate. Now add your chopped onion, carrots, celery to the same pot. Cook, stirring occasionally, until the vegetables start to soften, about 5-7 minutes. Where do you build your flavor foundation, getting those veggies nice and tender.
Step 2: Add Garlic & Broth
Once the vegetables have softened, toss in your minced garlic and cook for just about 30 seconds. Is it necessary to How do I cook chicken broth? What are some of the best ways to scrape up browned bits from the bottom of a pot? Add the dried thyme and rosemary, and give it a good stir. Season generously with salt and pepper. How do you add salt to your food?
Step 3: Simmer Chicken
Return the seared chicken to the pot. Bring the broth to a boil, then reduce the heat to low, cover the pot, and let it simmer gently for 5 minutes. About 15-20 minutes, or until the chicken is cooked through and no longer pink inside. How long will it take for a chicken to cook?
Step 4: Shred Chicken & Add Rice
Carefully remove the cooked chicken from the pot and place it on a cutting board. While the chicken is still warm enough to handle, shred it into bite-sized pieces using two forks. Can you dice it if you prefer smaller pieces? Once the chicken is shredded, return it to the pot. Add the uncooked rice to the simmering broth. Stir everything together.
Step 5: Cook Rice
Bring the soup back to a gentle simmer, then cover the pot again and cook for about 15-20 minutes. If the rice is too tender to eat, cook it for about 15 minutes, or until it absorbs the liquid. Stir occasionally to prevent the rice from sticking to the bottom of the pot.
Step 6: Finish with Creaminess
Once the rice is cooked and tender, stir in the half-and-half or milk. Let the soup heat through for another 2-3 minutes, but don’t let it boil vigorously after adding the tomatoes. Why does dairy curdle? Taste and adjust seasoning with more salt and pepper if needed. The soup should be wonderfully creamy and fragrant at this point.
Step 7: Serve
How do you serve chicken and rice soup? Garnish generously with fresh chopped parsley for a pop of color and freshness. This soup is best served immediately, piping hot!
What should I serve it with?
This chicken and rice soup is so hearty and complete on its own, but it also pairs beautifully with other dishes. What can I do to make it a full meal experience? For breakfast, it’s a bit unconventional, but if you’re feeling under the weather or just want to get hungry, this is the place to go. What’s a good way to start your day with savory food? What are some comforting I love a good brunch with scrambled eggs. I like to serve it with grilled cheese. It’s more substantial than a side salad, and people always enjoy the warmth. As a main course for dinner, it’s practically tastiness in itself, but if you want to add something, i.e. cheese, onion, garlic, etc., then you can add hummus or chorizo to it. What is a simple green salad with olive oil? What’s a good chicken and rice soup? What is the best way to serve warm bread with crackers? My kids love it with cheese crackers crumbled on top – it’s their little twist!
How do I make chicken and rice soup?
Okay, let’s talk about making this chicken and rice soup absolutely foolproof. My biggest tip is all about building flavor from the very beginning. When you sear the chicken, don’t overcrowd the pot; give it space so it browns nicely, not steams. Those browned bits in the pot after you remove the chicken? That’s gold! Make sure to scrape them up when you add the broth – that’s where so much of the deep flavor comes from. When it comes to the rice, I’ve found that using a long-grain white rice like Basmati or even Jasmine works best because they don’t get overly mushy. If you prefer a starchier, thicker soup, you can even cook the rice separately and add it at the end, or slightly undercook it in the soup and let it finish absorbing the broth off the heat. For the creaminess, I’ve experimented with a few things. Half-and-half gives it a lovely richness without being too heavy. If you want it even richer, a touch of heavy cream works beautifully. On the flip side, if you’re watching fat intake, whole milk is a good compromise, and I’ve even used evaporated milk in a pinch, which adds creaminess without the risk of curdling. Don’t be afraid to season as you go! Taste and adjust the salt and pepper at different stages, especially after the rice has had a chance to absorb some of the liquid. Fresh herbs are always a fantastic addition right at the end – a sprinkle of fresh dill or chives can totally change the flavor profile in a lovely way. Trust me, a little attention to these details makes a world of difference!
What are some Storing and Reheating Tips?
One of the best things about this chicken and rice soup is that it actually tastes even better the next day! When storing, make sure the soup has cooled down slightly, but don’t leave it out at room temperature for more than two hours. You can store it in airtight containers in the refrigerator for up to 3-4 days. The rice will continue to absorb liquid as it sits, so the soup might thicken up considerably. If you plan to freeze it, it’s best to do so before adding the milk or cream, as dairy can sometimes separate or change texture upon freezing and thawing. If you do freeze it with the dairy, make sure it’s in freezer-safe containers or bags, and it should keep well for about 2-3 months. To reheat, gently warm the soup on the stovetop over low to medium heat, stirring frequently. If it’s too thick, you can add a splash of chicken broth or water to thin it out to your desired consistency. If you froze it without dairy, you can add your milk or cream after it’s heated through. For a quick microwave reheat, use a microwave-safe bowl and heat in 30-second intervals, stirring in between, until heated through. The key is to reheat gently to avoid scorching or breaking the dairy.
What are some frequently asked questions?
Final Thoughts
So there you have it – my absolute favorite chicken and rice soup! It’s the kind of meal that feels like a warm hug on a chilly day, or a comforting embrace when you just need something familiar and delicious. It’s proof that you don’t need fancy ingredients or complicated techniques to make something truly satisfying and wonderful for your family. The combination of tender chicken, perfectly cooked rice, and the subtly creamy, savory broth is just pure comfort. It’s a dish that brings smiles to the table, and I hope it does the same for you. If you give this chicken and rice soup a try, please let me know how it turns out in the comments below! I’d love to hear about your experience, any tweaks you made, or even your own family’s traditions with soup. Happy cooking, and may your bowls always be full!
Chicken and Rice Soup
Ingredients
Main Ingredients
- 1.5 lb Boneless, skinless chicken breasts
- 8 cups Chicken broth
- 1 cup Uncooked long-grain rice
- 1 cup Chopped carrots
- 1 cup Chopped celery
- 1 cup Chopped onion
- 2 cloves Garlic minced
- 0.5 tsp Dried thyme
- 0.5 tsp Dried rosemary
- 0.25 tsp Black pepper
- 1 tsp Salt
Instructions
Preparation Steps
- In a large pot or Dutch oven, combine chicken broth, carrots, celery, onion, garlic, thyme, rosemary, salt, and pepper. Bring to a boil.
- Add the chicken breasts to the pot. Reduce heat to a simmer, cover, and cook for 20-25 minutes, or until the chicken is cooked through.
- Remove the chicken from the pot and shred it with two forks. Set aside.
- Add the rice to the pot and cook for 15-20 minutes, or until the rice is tender.
- Return the shredded chicken to the pot. Stir to combine and heat through.
- Serve hot and enjoy!
