A perfect weekday meal chicken and rice soup recipe that’s ready in no time. Juicy chunks of chicken, tender vegetables, and flavorful rice are the ideal combination. It’s sure to warm your soul and fill your stomach this winter.
Being a responsible adult also means wearing big girl pants even when sick. Just one cup and all the discomfort went away.
I grew up with all my own kids, and this meaty juicy chicken and tender vegetables and rice all swimming in the intensely flavored chicken broth still makes my day better. And when I need the light in my life Soothing soul foodyou can see this chicken and rice soup recipe on the menu.
Super Easy Chicken Rice Soup Recipe
This recipe is one of my favorites because it’s so easy to make. The chicken and rice soup is piping hot and can be eaten in no time.so just A Handful of Simple Pantry Staples, you can create this classic that will please the whole family. And making this chicken and rice soup makes leftovers even tastier the next day.
recipe ingredients
- chicken – The volume of this dish comes from the chicken. We use juicy and flavorful chicken thighs.
- vegetable – A classic medley of onions, celery, carrots and garlic gives this soup a savory base of flavors.
- spices – With bouillon powder, Italian seasonings, Creole seasonings, thyme, bay leaves, and fresh parsley, there are plenty of opportunities to customize your recipes.
- rice – Any rice works well, but uncooked long-grain uncooked rice worked best for me.
- chicken stock soup – Whether store-bought or homemade, you’ll get a depth of flavor. It also gives the soup a delicious, slow-cooked flavor without having to slow-cook it for hours.
how to make chicken and rice soup
- chicken brown ・Cut the chicken into bite-sized pieces and season with salt and pepper. Heat the oil in a large pan over medium heat and sear the chicken chunks for a few minutes or until the edges are crisp.
- vegetable – In the same pan, add chopped onion, garlic, celery, thyme, bouillon powder, Italian seasoning, Creole seasoning, bay leaf. Cook, stirring, until vegetables are tender and not browned, about 6 minutes.
- add soup – Pour chicken broth or water and heat until boiling.
- add rice – Put the rice and carrots in the same pot and season the soup with salt and pepper. Simmer over medium-low heat for about 20 minutes until the rice is tender.
- serve – Garnish with parsley and serve hot.
recipe variations
- spice up – This dish can be adjusted to your liking by adding spices. Try the spicy version and add a few teaspoons of red pepper flakes.
- vegetable swap – Other hearty vegetables such as broccoli, fresh green beans, or leafy greens such as spinach and kale are great for this soup.
- meat swap – Chicken soup needs chicken, right? But don’t stop there. Leftover turkey, ham, and sausage are hearty additions to this recipe.
tips and tricks
- If you want a big cut, bundle this meal up with a rotisserie chicken, leftover rice, and a package of frozen veggies. This foolproof recipe makes a delicious chicken and rice soup either way.
- Preparing vegetables by chopping them in advance is an incredible time saver. Then I’m ready to go on a night when I’m too tired to cook and just want to dump everything in the pot and let it simmer.
advance instructions
You can make a lot of this soup a day or two before Refrigerate until ready to serve.or you can make Large Batch and Frozen Half I will explain later.
How to eat and store
This exquisite chicken and rice soup tastes best right after simmering. Topped with fresh herbs and good quality olive oil, it’s unbelievable.
leftovers at the end about a week in the refrigerator Also Freeze well for three monthsStore in an airtight container to preserve freshness.
this soup microwave This is an easy way to enjoy leftover soup. If the soup is frozen, it can be thawed before pouring it into the pot and reheating.
Frequently Asked Questions
Yes, cooked rice works well too.Uncooked rice is more flavorful, but takikomi gohan Add just before the soup is ready save time. It’s also a great way to use leftover rice.
Do not add the thickener as the rice will take it away. Besides, the soup never needs to be thick. However, if you prefer it more like a stew, you can add a slurry of flour or cornstarch.
Absolutely you can! White meat dries out more quickly than dark meat, so don’t overcook it to the point of browning. Alternatively, you can use leftover chicken and turkey meat and add them close enough to heat through.
What goes well with chicken and rice soup
It’s even more delicious if you combine this delicious soup with freshly baked homemade bread.Oyster crackers are for lazy times, but for extra comfort, my go-to easy dinner rolls, homemade garlic breadAlso skillet cornbread.
Try more incredible soup recipes
- chicken meatball soup
- homemade chicken noodle soup
- vegetable and beef soup
- chicken leg soup
- Jamaican chicken and pumpkin soup
Conclusion
This chicken and rice soup recipe is the answer if the question is a simple, delicious and hearty dinner for the whole family. What’s your go-to comfort food?let me know ❤️ oh please follow me Facebook For the latest and greatest.
see how to make
This blog post was originally published in September 2019 and has been updated with additional tips, new photos and videos..
chicken rice soup
A perfect weekday meal that’s ready in no time. Juicy chunks of chicken, tender vegetables, and flavorful rice are the ideal combination. A delicious soup that warms the body and soul and is sure to fill the stomach.
Preparation: 15 minutes
cooking: 35 minutes
total: 50 minutes
American
material
- 1 pound (453.5g) Chicken thigh, skinless, boneless, chopped
- 2 tablespoon (28ml) Olive oil
- 1 Moderate onion, chopped (about 1 cup)
- 1 tablespoon (8g) garlic, chopped
- 1 stem celery, cut into 1/2-inch slices (about 3/4 cup)
- 2 teaspoon (2 g) fresh thyme
- 1-2 teaspoon (2-4 g) bouillon powder
- 1 teaspoon (2 g) Italian seasoning
- 2 teaspoon (4 g) creole seasoning
- 1 bay leaf
- 7-8 Cup (1.5-1.9l) chicken broth, (or water) Please adjust the thickness of the soup to your liking.
- 1 cup (185g) long grain white rice, not cooked
- 2 Moderate carrot, chopped (about 1½ cups)
- Season with salt and freshly ground black pepper
- parsley, for decoration
instructions
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Place chicken thighs in a large bowl, sprinkle with salt and black pepper, and season.
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Heat the oil in a large pot over medium heat. Then brown the chicken chunks for a few minutes or until well browned.
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Then add the chopped onion, garlic, celery, thyme, bouillon powder, Italian seasoning, Creole seasoning and bay leaf.
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Cook and stir until vegetables are tender and not browned, about 6 minutes.
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Add chicken broth or water and bring to a boil. Add rice and carrots, and season with salt and pepper.
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Simmer over medium-low heat for about 20 minutes until the rice is tender.
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Garnish with parsley and serve warm.
Tips and notes:
- If you want a big cut, bundle this meal up with a rotisserie chicken, leftover rice, and a package of frozen veggies. This foolproof recipe makes a delicious chicken and rice soup either way.
- Preparing vegetables by chopping them in advance is an incredible time saver. Then it’s ready to be put in a pan and simmered.
- Long-grain, medium-grain, short-grain, jasmine, or basmati – all go well with this soup.
- You can substitute leftovers, cooked rice, or even chicken.
- If you want to go low carb, you can omit the rice in this recipe and load up on more veggies.
- To freeze this soup, cook it to the end without adding rice. Refrigerate for 3-4 days, freeze for 1-2 months. When it’s done, add the rice while warming the soup.
- Please note that nutritional information is approximate and may vary significantly depending on the products used.
Nutrition Facts Table:
Serving: 1cup| | calorie: 484kcal (twenty four%)| | carbohydrates: 48g (16%)| | protein: twenty threeg (46%)| | obesity: twenty twog (34%)| | saturated fat: Fiveg (31%)| | Polyunsaturated fat: Fourg| | Monounsaturated fat: 11g| | Trans fat: 0.1g| | cholesterol: 82mg (27%)| | sodium: 690mg (30%)| | potassium: 666mg (19%)| | fiber: 3g (13%)| | sugar: 7g (8%)| | Vitamin A: 4271IU (85%)| | Vitamin C: 8mg (Ten%)| | calcium: 66mg (7%)| | iron: 2mg (11%)
