There’s nothing quite like a warm bowl of Chicken and Rice Soup to soothe the soul, especially on a chilly day. This comforting dish is not only packed with flavor but also incredibly easy to prepare. In just 35 minutes, you can have a hearty, nutritious meal that your whole family will love. Whether you’re looking for a quick weeknight dinner, a nourishing meal to fight off a cold, or simply a cozy bowl of comfort, this Chicken and Rice Soup is the perfect go-to recipe.
This recipe is made with tender chicken thighs, aromatic vegetables, Italian seasoning, and long-grain white rice, all simmered in a flavorful chicken broth. It’s simple, wholesome, and perfect for meal prep. Plus, the ingredients are easy to find, and the recipe is completely customizable to suit your dietary preferences. If you love classic chicken soup but want a heartier, more filling option, this is the dish for you!
Let’s dive into how to make this delicious and easy Chicken and Rice Soup step by step.
Why You’ll Love This Chicken and Rice Soup Recipe
- Quick & Easy: Ready in just 35 minutes, making it perfect for busy weeknights.
- Nutritious & Filling: Loaded with lean protein, healthy carbs, and fiber-rich vegetables.
- Budget-Friendly: Uses simple pantry staples and affordable ingredients.
- One-Pot Meal: Minimal cleanup required!
- Versatile: Easily adaptable for dietary preferences, including gluten-free and dairy-free options.
Ingredients You’ll Need
- 1 tablespoon olive oil
- 1 medium onion, chopped small
- 3 sticks celery, chopped small
- 3 medium carrots, peeled & sliced thin
- 3 cloves garlic, minced
- 6 uncooked chicken thighs (boneless, skinless)
- 8 cups chicken broth (two 32 oz. cartons)
- 1/2 teaspoon Italian seasoning
- 1 cup long-grain white rice (e.g., jasmine)
- Salt & pepper to taste
- 1-2 tablespoons fresh parsley, chopped (optional)
Step-by-Step Instructions
Step 1: Prep the Ingredients
- Dice the onion, celery, and carrots into small, uniform pieces to ensure even cooking.
- Mince the garlic and set aside.
Step 2: Sauté the Aromatics
- In a large soup pot, heat 1 tablespoon of olive oil over medium-high heat.
- Add the onion and celery and sauté for about 5 minutes, until softened.
- Stir in the garlic and cook for 30 seconds, until fragrant.
Step 3: Simmer the Soup
- Add the chicken thighs, carrots, chicken broth, Italian seasoning, and rice to the pot.
- Increase the heat to high and bring the soup to a boil.
- Once boiling, reduce the heat to low and let the soup simmer for 15-20 minutes.
- Stir occasionally to prevent the rice from sticking to the bottom.
Step 4: Shred the Chicken
- After 15-20 minutes, check if the chicken is cooked through (internal temperature should be 165°F).
- Remove the chicken thighs from the pot, shred them with two forks, and return them to the soup.
Step 5: Season & Serve
- Taste and season with salt and pepper as needed.
- Stir in fresh parsley for added flavor (optional).
- Serve hot and enjoy!
Expert Tips for the Best Chicken and Rice Soup
- Use Chicken Thighs for Extra Flavor: Chicken thighs stay juicy and tender, but you can substitute with chicken breasts if preferred.
- Cut Vegetables Small: This helps them cook quickly and evenly.
- Prevent Mushy Rice: If you plan on making leftovers, cook the rice separately and add it to individual portions before serving.
- Enhance the Flavor: Add a splash of lemon juice or a pinch of red pepper flakes for a little kick.
Storage & Reheating Instructions
How to Store:
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
How to Reheat:
- Reheat on the stovetop over medium-low heat until warmed through.
- If the soup thickens, add a little extra chicken broth or water to loosen it up.
Can You Freeze Chicken and Rice Soup?
Yes! However, the rice can become mushy after freezing. If you plan to freeze it, store the rice separately and add it when reheating. Freeze the soup in an airtight container for up to 3 months.
Serving Suggestions
- Serve with crusty bread, garlic bread, or a side salad for a complete meal.
- Pair with a grilled cheese sandwich for extra comfort.
- Add a sprinkle of Parmesan cheese for extra flavor.
Frequently Asked Questions (FAQs)
1. Can I use brown rice instead of white rice?
Yes, but brown rice takes longer to cook (about 35-40 minutes). You may need to adjust the cooking time.
2. Can I make this in a slow cooker?
Absolutely! Cook on low for 6-8 hours or high for 3-4 hours, then shred the chicken and stir everything together.
3. Can I make this soup dairy-free?
Yes! This recipe is naturally dairy-free. Just make sure to use dairy-free broth.
4. What can I add for more flavor?
Try adding a bay leaf, extra garlic, or a splash of lemon juice.
5. Can I make this gluten-free?
Yes! Just ensure your chicken broth is gluten-free.
Final Thoughts
This Easy Chicken and Rice Soup is the perfect meal for any occasion. It’s warm, comforting, and packed with flavor. Whether you’re making it for a cozy dinner, meal prep, or to soothe a cold, this recipe is a must-try! Make a big batch and enjoy leftovers throughout the week. Try it today and let us know how it turns out!
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🍲 Easy Chicken and Rice Soup – A Cozy Classic!
- Total Time: 35 minutes
Description
Warm up with this hearty, comforting Chicken and Rice Soup! Made with tender chicken, fresh veggies, and flavorful broth, this one-pot meal is ready in just 35 minutes. Perfect for chilly days or when you need a nourishing, homemade meal!
Ingredients
- 1 tbsp olive oil
- 1 medium onion (chopped small)
- 3 sticks celery (chopped small)
- 3 medium carrots (peeled & sliced thin)
- 3 cloves garlic (minced)
- 6 boneless, skinless chicken thighs (or 1.5 lbs)
- 8 cups chicken broth (two 32 oz cartons)
- ½ tsp Italian seasoning
- 1 cup long-grain white rice (e.g. jasmine)
- Salt & pepper (to taste)
- 1–2 tbsp fresh parsley (chopped, optional)
Instructions
1️⃣ Sauté the veggies: Heat olive oil in a soup pot over medium-high heat. Add onion & celery, sauté 5 minutes. Stir in garlic, cook 30 seconds.
2️⃣ Add chicken & broth: Place chicken thighs, carrots, broth, Italian seasoning, and rice into the pot. Bring to a boil, then reduce heat to simmer. Stir to prevent rice from sticking.
3️⃣ Simmer: Cook for 15-20 minutes until chicken is fully cooked (internal temp 165°F), rice is tender, and carrots have softened.
4️⃣ Shred the chicken: Remove chicken from the pot, shred or chop, then return to the soup.
5️⃣ Season & serve: Add salt & pepper to taste, stir in parsley (if using), and enjoy hot! 🍲
Notes
✔️ Leftovers? The rice will absorb broth, so add more when reheating!
✔️ Prefer firmer rice? Cook it separately and add when serving.
✔️ Swap chicken thighs for breasts if preferred (adjust cook time accordingly).
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 162 per serving
- Fat: 5g per serving
- Carbohydrates: 18g per serving
- Protein: 20g per serving