This Chicken and Rice Soup is the ultimate comfort food—a warm, hearty, and nourishing bowl that’s perfect for any time of the year. Packed with tender chicken, soft rice, and fresh vegetables, this recipe is not only delicious but also simple to prepare. Whether you’re feeling under the weather or just need a cozy meal, this soup is guaranteed to hit the spot.
Ingredients (Serves 4-6) 🛒
1 tablespoon olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
2 medium carrots, peeled and diced
2 celery stalks, diced
1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
1 bay leaf
6 cups chicken broth (preferably low-sodium)
1/2 cup uncooked white rice (or brown rice, see tips)
1 cup cooked chicken, shredded or diced (rotisserie or leftover chicken works great)
Salt and pepper, to taste
Fresh parsley or cilantro, chopped, for garnish (optional)
Lemon wedges, for serving (optional)
Instructions 📋
1. Sauté the Vegetables
Heat olive oil in a large pot or Dutch oven over medium heat.
Add the chopped onion, carrots, and celery. Cook for 5-7 minutes until the vegetables begin to soften and the onion turns translucent.
2. Add Garlic and Herbs
Stir in the minced garlic, dried thyme, and bay leaf. Cook for 1-2 minutes until fragrant, being careful not to burn the garlic.
3. Add Broth and Rice
Pour in the chicken broth and bring the soup to a boil.
Stir in the uncooked rice. Reduce the heat to low and let the soup simmer for 15-20 minutes, or until the rice is tender.
4. Add the Chicken
Stir in the shredded or diced cooked chicken. Simmer for an additional 5-10 minutes to ensure the chicken is heated through.
5. Season and Serve
Taste the soup and adjust the seasoning with salt and pepper as needed.
Remove the bay leaf before serving.
Ladle the soup into bowls and garnish with fresh parsley or cilantro, if desired.
Serve with lemon wedges for a bright, zesty finish.
Tips for Success
Rice Options: For a nuttier flavor, try brown rice or wild rice, but note that these will require a longer cooking time (30-35 minutes). Quick-cooking rice can also be used for a faster meal.
Chicken Variations: No leftover chicken? Cook raw chicken breasts or thighs in the soup! Add them to the broth, simmer for 20 minutes, then remove, shred, and return to the pot.
Vegetable Boost: Add frozen peas, corn, or fresh spinach during the last few minutes of cooking for extra color and nutrition.
Make It Creamy:
Stir in a splash of cream or coconut milk for a richer texture.
Why You’ll Love This Recipe
Simple and Versatile: A basic recipe you can customize with what you have on hand.
Healthy and Hearty: Loaded with protein, vegetables, and rice for a balanced meal.
Great for Leftovers: It reheats beautifully, making it perfect for meal prep.
Nutritional Information (Per Serving)
Calories: ~250 kcal
Protein: ~15g
Carbohydrates: ~25g
Fat: ~8g
This Chicken and Rice Soup is not just a meal—it’s a hug in a bowl. The simple ingredients come together to create a dish that’s both satisfying and wholesome. Make a big pot and savor the warmth! 🥣✨
