This warm Chicken and Rice Soup is like a big hug in a bowl! It’s made with tender chicken, fluffy rice, and savory broth, perfect for cozy days or anytime you need a lift.
I love how this soup can be ready in no time. Just throw everything in a pot and let it simmer. It makes the kitchen smell incredible, and it’s always a hit with family!
Key Ingredients & Substitutions
Olive Oil: A great base for sautéing. If you’re out, feel free to use canola or vegetable oil; they work well too. I like olive oil for its flavor and health benefits!
Onion: Fresh onion adds depth to the soup. If you need a substitute, shallots or green onions can work in a pinch. However, skip the onion if you prefer a milder flavor.
Chicken Broth: I recommend low-sodium broth to control salt levels. If you have homemade broth, even better! Vegetable broth is a nice alternative for a lighter soup.
Cooked Chicken: Shredded rotisserie chicken is my go-to for time-saving. You can also use leftover chicken or even turkey. For a vegetarian option, tofu can add protein.
Rice: While white rice is traditional, brown rice or even quinoa can be used for added nutrition. Just remember that cooking times may differ.
How Can I Sauté Vegetables Perfectly?
Sautéing the vegetables is key for building flavor in your soup! Here’s how to do it step-by-step:
- Heat a large pot over medium heat, then add the olive oil.
- Once heated, add the chopped onion, garlic, carrots, and celery. Stir them around to coat with oil.
- Keep sautéing for about 5 minutes until they turn soft and the onion is translucent. This process draws out sweetness and flavor!
Be sure not to rush this step; it really sets the stage for a rich soup. If the pot seems dry, add a splash more oil or a little broth.
How to Make Chicken and Rice Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, diced
- 6 cups chicken broth (preferably low sodium)
- 1 1/2 cups cooked chicken breast, shredded
- 3/4 cup uncooked white rice
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley (or 2 tablespoons fresh parsley, chopped)
- Salt and black pepper to taste
- Fresh dill for garnish (optional)
How Much Time Will You Need?
This Chicken and Rice Soup takes about 10 minutes to prepare and around 20 minutes to cook, totaling approximately 30 minutes from start to finish. Perfect for a quick weeknight meal or a cozy weekend lunch!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing for about 1 minute until the onion is slightly translucent. Then, add the sliced carrots and diced celery, cooking for another 4 minutes until the vegetables soften. This step builds a fantastic flavor base for your soup!
2. Add the Chicken Broth:
Pour in the chicken broth and bring the mixture to a boil. This is where the magic starts to happen, as the flavors start to meld together!
3. Incorporate Rice and Seasonings:
Once boiling, add the uncooked rice, dried thyme, and dried parsley to the pot. Reduce the heat to a simmer, cover the pot, and cook for about 15 minutes, or until the rice is tender.
4. Add the Chicken:
After the rice is cooked, stir in the shredded chicken. Allow the soup to simmer for another 5 minutes so everything is heated through and combined perfectly.
5. Season and Serve:
Taste your soup and add salt and black pepper as needed. Ladle the warm soup into bowls and sprinkle with fresh dill for a lovely touch, if desired. Enjoy your comforting bowl of homemade Chicken and Rice Soup!
Can I Use Leftover Chicken in This Soup?
Absolutely! Leftover roasted or grilled chicken works great for this recipe. Just shred it and add it in the last few minutes of cooking to heat it through.
What Type of Rice Should I Use?
White rice is traditional for this recipe, but you can substitute with brown rice or even quinoa if you prefer. Just keep in mind that different types of rice may require varying cooking times.
How to Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stove or in the microwave, adding a splash of water or broth if it seems too thick.
Can I Make This Soup Gluten-Free?
Yes! This soup is naturally gluten-free as long as you use gluten-free chicken broth and ensure the rice you’re using is certified gluten-free. Enjoy this comforting dish without worry!
