This Chicken and Rice Soup is warm and comforting, perfect for chilly days. Packed with tender chicken, fluffy rice, and tasty veggies, it’s like a cozy hug in a bowl!
Whenever I make this soup, I can’t wait for the smell to fill the house. It always makes me feel better! I love enjoying it with some crusty bread on the side—yum!
Key Ingredients & Substitutions
Olive Oil or Butter: Both work well for sautéing. I tend to use olive oil for its flavor, but if you want a richer taste, go for butter. You can also use coconut oil for a different twist!
Chicken Broth: Low-sodium broth is a great choice, allowing you to control the saltiness. You can swap it with vegetable broth for a lighter version or homemade broth for extra flavor.
Rice: White rice is traditional, but brown rice or quinoa can be used for a healthier alternative. Just remember to adjust the cooking time as needed!
Cooked Chicken: Using rotisserie chicken saves time, but leftover roasted or poached chicken works just as well. For a vegetarian version, replace the chicken with chickpeas or tofu.
What’s the Best Way to Prepare the Vegetables?
Sautéing your vegetables properly is crucial for building flavor. Start with medium heat and add your chopped onion, celery, and carrots first. Here’s a simple guide to get it right:
- Heat olive oil or butter in your pot until it shimmers.
- Add the onions first; cook for 2-3 minutes until they become translucent.
- Next, toss in the celery and carrots, and let them soften for about 5-7 minutes.
- Add minced garlic at the end, cooking for just 1 minute so it doesn’t burn.
This method ensures all vegetables are perfectly cooked and release their delightful flavors into your soup!
How to Make Chicken and Rice Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil or butter
- 1 medium onion, finely chopped
- 2 celery stalks, finely chopped
- 2 carrots, sliced into thin rounds
- 2 cloves garlic, minced
- 6 cups chicken broth (preferably low sodium)
- 1 bay leaf
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- 1 cup white rice, rinsed
- 2 cups cooked chicken, shredded (rotisserie or poached chicken breast)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This cozy soup takes about 10 minutes of prep time and around 25-30 minutes to cook, making the total time approximately 40 minutes. Perfect for a quick weeknight dinner or a warm weekend treat!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil or butter in a large pot over medium heat. Add the chopped onion, celery, and carrots. Sauté them for about 5-7 minutes until they become soft and aromatic. This step builds a wonderful base for your soup!
2. Add Garlic and Broth:
Stir in the minced garlic and let it cook for another minute until it becomes fragrant. Then, pour in the chicken broth and add the bay leaf and thyme. Bring the mixture to a gentle boil, letting all the flavors combine.
3. Cook the Rice:
Once boiling, add the rinsed rice. Reduce the heat to low, cover the pot, and allow it to simmer gently for about 15-20 minutes. This will cook the rice and help thicken the soup slightly.
4. Add Chicken and Season:
After the rice is tender, stir in the shredded cooked chicken. Heat through for another 3-5 minutes. Be sure to taste the soup and season with salt and freshly ground black pepper according to your preference.
5. Serve and Enjoy:
Before serving, don’t forget to remove the bay leaf. Ladle the warm soup into bowls and garnish with freshly chopped parsley for a burst of color and flavor. Enjoy your homemade Chicken and Rice Soup!
This soothing and hearty Chicken and Rice Soup is sure to be a favorite, especially on a cool day—happy cooking!
Can I Use Brown Rice Instead of White Rice?
Yes, you can use brown rice, but it will require a longer cooking time. Adjust the simmering time to about 40-45 minutes until the brown rice is tender, and add a little extra broth if needed.
How Can I Store Leftover Soup?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Let the soup cool to room temperature before sealing it up. If you need to freeze it, you can do so for up to 3 months; just remember to leave some space in the container for expansion!
Can I Make This Soup in a Slow Cooker?
Absolutely! Sauté the vegetables as directed, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for about 3-4 hours. You can add the cooked chicken and rice in the last 30 minutes of cooking to keep them tender.
What Can I Use Instead of Chicken?
If you’re looking for a vegetarian option, you can replace the chicken with chickpeas, tofu, or even lentils. Just make sure to adjust the cooking times according to the ingredient you choose to ensure everything cooks properly!
