Simple ingredients, easy to prepare, flavorful – a family favorite soup!
Homemade chicken and rice soup is incredibly simple and comforting. Loaded with tender chicken meat, veggies, rice and simple seasoning, this soup is perfect any time of the year.
Often, the simplest recipes are the best! I’ve been making this easy chicken and rice soup for over 20 years and it is still among our top family favorites. Much like my chicken noodle soup, it’s a comforting dish that everyone loves.
Chicken and rice soup features simple ingredients like chicken, veggies, and rice. I recommend using chicken thigh meat because it’s much more flavorful and juicy than chicken breast. But of course, it’s an easy swap for anyone who prefers chicken breast.
Classic veggies like onion, celery, and carrots make the best vegetable base for this soup. Fresh garlic in addition to a few seasonings and herbs makes this soup irresistibly aromatic and flavorful. Overall, this simple chicken soup is very easy to make and so delicious, even picky eaters love it!
How to Make Chicken and Rice Soup
Prepare the broth:
- In a soup pot, sear chicken thighs with some oil on both sides until browned and add bay leaves and peppercorns.
- Pour in water, bring it to boil, and then lower the heat to medium- low. Cook for about 30-40 minutes.
- Take chicken out of the pot and let it cool down on the cutting board. Once chicken is cooled enough to be handled, discard the excess fat and either dice or shred it. Set chicken meat aside.
- Strain the broth and set it aside. (Discard the peppercorns and bay leaves.)
Prepare chicken and rice soup:
- Using the same pot, melt butter and sauté onion, celery and carrots until they are golden brown.
- Stir in pressed garlic and sauté for a few seconds, until fragrant.
- Stir in the diced chicken, rice, and seasonings (except for parsley).
- Pour in the broth, give it a gentle stir, and let the soup come to a simmer. Lower the heat to medium-low and cook until the rice is done.
- Stir in parsley and serve right away.
Helpful Tips and Hints
- You can always use homemade chicken stock if you already have some saved. In this case, simply sear the chicken thighs and then finish cooking it in the soup. Take chicken out once done, dice it, and add it back to the soup.
- If you don’t want the rice to get too soft in the soup, you can cook rice separately in the chicken broth and then add cooked rice to the individual bowls of soup.
- Feel free to add some extra veggies if you wish. Good veggies to add are kale, mushrooms, zucchini, squash, or green beans.
- Finish the soup with a squeeze of lemon for another layer of flavor.
- Feel free to use brown rice instead of long grain rice if you wish, just check the cook time on the packaging.
More Easy Soup Recipes
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Simple Chicken and Rice Soup Recipe
Ingredients
Chicken Broth:
- 1-2 tbsp avocado or olive oil
- 1.5 lb boneless skinless chicken thigh meat
- 2 bay leaves
- 1 tbsp whole peppercorns
- 9-10 cups water
Chicken and Rice Soup:
- 3 tbsp unsalted butter
- 1 small yellow onion diced
- 5 oz celery ribs about 3 ribs, chopped
- 8 oz carrots 2-3 carrots, chopped
- 4-5 garlic cloves pressed
- 8 oz long grain rice
- 1 tsp dried thyme
- 2 tsp garlic powder
- 1 tsp salt more or less to taste
- 1 tbsp fresh minced parsley
Instructions
Prepare the Chicken Broth:
- PRO TIP: Broth can be cooked ahead of time if needed. If preparing it ahead of time, make sure to refrigerate it in an air-tight container and use in soup within 24 hours.
- Preheat a large pot over medium heat and add oil. Sear chicken thighs on both sides until browned and add bay leaves and peppercorns.
- Pour in water, bring it to boil, and lower the heat to medium-low. Cook for about 30-40 minutes (very gentle and slow simmer, no higher to too much water will cook out).
- Take chicken out of the pot and let it cool down on the cutting board. Once chicken is cooled enough to be handled, discard the excess fat and either dice or shred it. Set chicken meat aside.
- Strain the broth and set it aside. (Discard the peppercorns and bay leaves.)
Preparing Chicken and Rice Soup:
- In the same pot, over medium heat, melt butter and add diced onions and chopped celery and carrots. Sauté veggies until they are golden brown.
- Stir in pressed garlic and sauté for a few seconds, until fragrant.
- Stir in the diced chicken, rice, and seasonings (except for parsley).
- Pour in the broth, give it a gentle stir, and let the soup come to a simmer. Once simmering, lower the heat to medium-low and cook until the rice is done. (Depending on rice, 14-18 minutes)
- Stir in parsley and serve right away.
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