Chicken and Rice Soup

Warm, wholesome, and incredibly satisfying, this Chicken and Rice Soup is a comforting classic made with tender chicken, aromatic vegetables, and soft grains of rice in a flavorful broth. It’s perfect for chilly nights, sick days, or just when you need a cozy bowl of nourishment.

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📝 Ingredients

• 2 Tbsp olive oil (or avocado oil)
• 1 large onion, diced
• 2 large carrots, diced
• 1 celery stalk, diced
• 1 lb chicken breast (about 3 small breasts) or chicken thighs
• ⅓ cup long grain rice (uncooked), such as basmati or jasmine
• 8 cups chicken broth or stock
• 1 cup water
• 1 tsp salt, or to taste
• ½ tsp ground black pepper, or to taste
• 2 bay leaves
• 2 Tbsp fresh herbs (dill, parsley, or a mix)

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👩‍🍳 Instructions

1. Sauté the Vegetables:
   In a large soup pot or Dutch oven, heat the oil over medium heat. Add the onion, carrots, and celery. Sauté for 6–7 minutes, until vegetables are lightly softened and golden.
2. Add the Soup Base:
   Add the chicken, rice, bay leaves, chicken broth, water, salt, and pepper. Bring to a gentle boil, skimming off any foam that rises to the top.
3. Simmer:
   Reduce heat to medium-low and simmer uncovered for 25–30 minutes, or until the rice is tender and the chicken is fully cooked.
4. Shred the Chicken:
   Remove the chicken from the pot, shred it using two forks, then return it to the soup.
5. Add Fresh Herbs & Serve:
   Stir in the fresh herbs, adjust seasoning to taste, and serve hot.

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❤️ Why You’ll Love This Recipe

• Nourishing and comforting, ideal for cold days or recovery meals
• Simple ingredients, yet deeply flavorful
• One-pot recipe, easy cleanup
• Naturally gluten-free and highly adaptable

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💡 Tips

• Use boneless, skinless chicken thighs for a more tender, richer flavor.
• Stir the soup occasionally during simmering to prevent the rice from sticking to the bottom.
• If you prefer a clearer broth, rinse the rice before adding it to the pot.
• Add more broth or water if you prefer a thinner soup, as rice absorbs liquid.

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🔄 Variations and Substitutions

• Grains: Swap rice for quinoa, orzo, or farro.
• Low-carb version: Use cauliflower rice instead of regular rice.
• Vegetarian: Omit chicken and use vegetable broth. Add white beans or tofu for protein.
• Add-ins: Stir in spinach or kale in the last 5 minutes for added nutrition.

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❓ FAQs

Can I use leftover cooked chicken?
Yes! Add it in the final 10 minutes just to warm through—no need to simmer from raw.

Does this soup freeze well?
Yes, but note that rice can become softer upon thawing. For best results, freeze without rice and add freshly cooked rice when reheating.

Can I use brown rice?
Yes, but increase the cooking time by 10–15 minutes, or cook the brown rice separately and stir it in later.

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🍽️ Serving and Suggestions

• Serve with crusty bread, buttered toast, or cheese biscuits.
• Pair with a green salad for a light and balanced meal.
• Add a squeeze of fresh lemon juice just before serving for a bright, fresh finish.
• Top with extra herbs or a sprinkle of grated Parmesan for added flavor.