Easy Chicken and Rice Soup
There’s no denying chicken soup can nurse a sick body as well as cure an ailing heart. This Quick & Easy Chicken and Rice Soup recipe tastes like coming home to a mother’s hug. It’s cozy and satisfying as well as nutritious and delicious. Tender chicken, fresh veggies, savory and fragrant broth, and soft rice will take away all your worries and be a staple on your weekly rotation!
Make Ahead Instructions
You can make this soup a day in advance by cooking the veggies and chicken.
Store in the fridge overnight, and reheat on the stovetop the next day.
Add the rice the day you plan to serve it so it doesn’t absorb all the soup’s broth.
Variations
- Add fresh lemon zest and juice for a citrusy touch.
- Use more veggies like green beans, peas, or even cut asparagus for added flavor.
- Like spicy? Splash more hot sauce or add chopped jalapenos.
- Give it a fresh twist by adding a tablespoon or two of tomato paste.
- Use leftover Thanksgiving turkey instead of chicken to use your holiday leftovers.
- Sprinkle Parmesan cheese on top just prior to serving for a cheesy touch.
Store Chicken and Rice Soup
Let the soup cool down to room temperature before placing it in an airtight container in the fridge for up to 3 days.
Reheat in the microwave or on the stovetop. If you feel the rice has absorbed too much of the broth, add a splash of chicken broth before reheating.
Freeze Chicken and Rice Soup
If you wish to make this soup in advance and freeze it, I recommend not adding the rice.
Let the soup with chicken and veggies cool down to room temperature, place it in an airtight container or freezer bag, and freeze for up to 4 months.
When ready to serve, thaw in the fridge overnight, reheat on the stovetop, and once it starts to simmer, add the rice.
Easy Chicken and Rice Soup
Ingredients
- 2 tbsp butter
- ½ cup yellow onion, chopped
- 1 cup carrots, diced
- 1 cup celery, diced
- 2 garlic cloves, minced
- 1 bay leaf
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp parsley flakes
- 6 cups low-sodium chicken broth
- 3 boneless, skinless chicken breasts
- 2 tsp soy sauce
- 2 tsp hot sauce
- ¾ cup white long grain rice, uncooked
- Freshly chopped parsley for garnish
Instructions
- Melt the butter in a large Dutch oven or heavy-bottomed pot and saute the onions, carrots, celery, and garlic until softened, about 4 minutes.
- Stir in the bay leaf, dried thyme, dried oregano, and parsley flakes.
- Pour in the chicken broth, soy sauce, and hot sauce. Add the chicken breasts. Bring to a boil, reduce the heat, and simmer for 15 minutes, or until the chicken breasts are cooked through.
- Remove the chicken breasts from the soup, shred them, and return them to the pot.
- Add the uncooked rice, and simmer for an additional 10 minutes or until the rice is tender. Serve hot, with freshly chopped parsley on top.
Nutrition
FAQ About Chicken and Rice Soup
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1. Can I Use Pre-Cooked Chicken? Absolutely! This is a great way to use leftover rotisserie or cooked chicken. Shred about 2 cups and add them during the last 15 minutes of cooking time.
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2. Is it Necessary to Cook the Rice Separately? Cooking the rice separately keeps the soup from getting too thick, but if you plan to serve it immediately, there is no need to pre-cook the rice! If you have any leftover rice though, this is the best time to use it!
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3. Can I Use Different Types of Rice? Yes, you can! Use your favorite rice like brown, basmati or jasmine. Just keep in mind they all take different times to cook, so plan accordingly. Brown rice takes the longest to cook, so you may need to use pre-cooked or minute brown rice.
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4. How Can I Prevent the Rice from Becoming Mushy? To prevent this, add the rice towards the last 10-15 minutes of cooking time and serve your soup immediately. As the rice sits in the soup, it will keep absorbing the broth and become mushy.
Tips for the Best Chicken and Rice Soup
- Aromatics & Herbs for Extra Depth
Ginger & Garlic: sauteing ginger and garlic with the veggies gives the broth a fragrant, warm twist.
Herbs: adding a few sprigs of fresh thyme or rosemary while the soup is simmering will give it an earthy note. - Spice it Up with a Little Heat
Paprika, Cayenne, & Chili Flakes: paprika will give the soup a smoky touch, while cayenne or chili flakes can add that extra heat you love! - Broth That’s Bursting with Flavor
Homemade Chicken Broth: if you can take the time and extra effort to make homemade chicken broth, it’s a game-changer! Your soup will taste amazing.
Soy Sauce & Hot Sauce: give the broth that umami savory depth and nice touch of spice! - Veggies for Color & Texture
Greens: increase its nutritional value by stirring in fresh spinach or kale at the end
Other Veggies: you can throw in some peas, broccoli florets, green beans, cauliflower florets, or mushrooms for variety and extra nutrients. - Creamy Goodness for Extra Indulgence:
Heavy Cream or Coconut Milk can add that extra creamy touch to your soup. It will make the broth velvety, rich, and luxurious. - Serve it with the Perfect Side:
Bread: pair your soup with a slice of toasted crusty bread to absorb all that wonderful broth!
Salad: cut the savory richness of your soup by pairing it with a side salad. The tang in the dressing will help balance the meal!
