Warm, hearty, and packed with flavor, this Chicken Rice Soup is the perfect dish for cozy nights or when you’re feeling under the weather. With tender chicken, hearty brown rice, and a medley of colorful vegetables, this soup is a classic comfort food that’s easy to make and endlessly satisfying.

Why This Chicken Rice Soup is So Good :

1. Comfort Food at Its Best: Hearty, warm, and flavorful, this soup is pure comfort in a bowl.
2. Simple and Nutritious: Packed with protein, fiber, and veggies, it’s as healthy as it is delicious.
3. Customizable: Easily swap ingredients or add your favorite herbs and spices for a personalized touch.
4. Perfect for Meal Prep: Make it ahead of time and enjoy leftovers throughout the week.

Chicken Rice Soup Ingredients :

• 1 tablespoon olive oil (for sautéing)
• 1 onion, diced (adds depth of flavor)
• 3 large carrots, peeled and diced (sweet and vibrant)
• 1 rib celery, diced (adds aromatic undertones)
• 1 teaspoon garlic, minced (for a flavorful kick)
• 1 teaspoon dried parsley (or fresh if available)
• ½ teaspoon dried thyme leaves (earthy and aromatic)
• 5 cups reduced-sodium chicken broth (use homemade or store-bought)
• 2 boneless, skinless chicken breasts (or thighs for extra flavor)
• 1 cup brown rice (hearty and wholesome)
• 1 teaspoon salt (adjust to taste)
• ¼ teaspoon black pepper (or more to taste)
• 1 cup evaporated milk or cream (optional) (adds richness)

Kitchen Tools You’ll Need :

• Large pot or Dutch oven
• Wooden spoon or spatula
• Knife and cutting board
• Measuring cups and spoons
• Meat thermometer

How to Make Chicken Rice Soup: 

Step 1: Sauté the Vegetables

1. Heat 1 tablespoon of olive oil in a large pot over medium-high heat.
2. Add the diced onion, carrots, and celery. Cook for 3-4 minutes, stirring occasionally, until the onion becomes translucent.

Step 2: Add Seasonings

1. Stir in the minced garlic, parsley, and thyme.
2. Cook for 1 minute, allowing the flavors to bloom.

Step 3: Combine Chicken, Rice, and Broth

1. Pour in the chicken broth.
2. Add the chicken breasts, brown rice, salt, and pepper. Stir to combine.

Step 4: Simmer

1. Bring the soup to a gentle boil over medium-high heat.
2. Reduce the heat to medium-low, cover the pot, and simmer for 30 minutes. The rice should be tender, and the chicken should reach an internal temperature of 165°F.

Step 5: Shred the Chicken

1. Remove the chicken from the pot and shred it with two forks.
2. Return the shredded chicken to the pot, stirring to combine.

Step 6: Add Cream (Optional)

1. For a richer soup, stir in 1 cup of evaporated milk or cream during the last 5 minutes of cooking.

Tips for the Best Chicken Rice Soup (and Avoiding Common Mistakes) :

1. Choose the Right Chicken: Chicken thighs are more flavorful and less likely to dry out than breasts.
2. Avoid Overcooking the Rice: Brown rice holds up well, but if you’re using white or wild rice, adjust cooking times accordingly.
3. Season to Taste: Taste the soup before serving and adjust the salt, pepper, or herbs as needed.
4. Simmer, Don’t Boil: A gentle simmer prevents the chicken from becoming tough and keeps the broth clear.

Chicken Rice Soup Variations :

• Creamy Chicken Rice Soup: Stir in ½ cup heavy cream or a cornstarch slurry to thicken the broth.
• Lemon Herb Soup: Add the zest and juice of one lemon and fresh dill or parsley during the last 5 minutes of cooking.
• Spicy Chicken Rice Soup: Include a pinch of red pepper flakes or a diced jalapeño for added heat.
• Vegetable-Packed Soup: Add zucchini, spinach, or green beans for an extra boost of nutrients.

Frequently Asked Questions (FAQs)

1. Can I Use Leftover Chicken?

Yes! Add cooked shredded chicken or rotisserie chicken during the last 10 minutes of cooking to heat through.

2. Can I Freeze Chicken Rice Soup?

Absolutely. Let the soup cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

3. How Do I Keep the Rice From Getting Mushy?

Cook the rice separately and add it to individual bowls when serving. This method works especially well for leftovers.

Serving, Storage, and Reheating Instructions :

Serving Suggestions:

• Pair with crusty bread, dinner rolls, or crackers for a complete meal.
• Garnish with fresh parsley or grated Parmesan cheese for added flavor.

Storage:

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze for up to 3 months.

Reheating:

• Gently reheat on the stovetop or microwave, adding a splash of broth or water if needed to adjust the consistency.

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Yield: 6

Chicken Rice Soup

Print

Warm up with this hearty Chicken Rice Soup recipe! Packed with tender chicken, veggies, and brown rice, it’s perfect for cozy nights or meal prep.

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 3 large carrots, peeled and diced
• 1 rib celery, diced
• 1 teaspoon garlic, minced
• 1 teaspoon dried parsley
• ½ teaspoon dried thyme leaves
• 5 cups reduced-sodium chicken broth
• 2 boneless, skinless chicken breasts
• 1 cup brown rice
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 1 cup evaporated milk or cream (optional)

Instructions

1. Heat olive oil in a large pot over medium-high heat. Sauté onion, carrots, and celery for 3-4 minutes.
2. Stir in garlic, parsley, and thyme. Cook for 1 minute.
3. Add chicken broth, chicken breasts, rice, salt, and pepper. Bring to a boil, then reduce to a simmer. Cover and cook for 30 minutes.
4. Remove chicken, shred, and return to the pot. Stir in evaporated milk or cream, if desired.
5. Serve hot, garnished with parsley or Parmesan, if preferred.

Notes

Nutrition (Per Serving):Calories: 250 | Protein: 18g | Carbs: 24g | Fat: 8g

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