Chicken and Rice Soup

Chicken and Rice Soup is the kind of dish that wraps you up like a blanket on a chilly day. With tender shredded chicken, perfectly cooked rice, and flavorful vegetables simmered in a savory broth, it’s wholesome, satisfying, and perfect for a quick family dinner or when you’re feeling under the weather. It’s easy to make, budget-friendly, and tastes even better the next day.

Ingredients (Serves 4–6)

Base Ingredients:

1 tbsp olive oil or butter

1 medium onion, finely chopped

2–3 garlic cloves, minced

2 medium carrots, diced

2 celery stalks, diced

1 tsp dried thyme

½ tsp dried oregano

Salt & pepper, to taste

Main Ingredients:

1 cup uncooked long-grain white rice (or brown rice for a heartier version)

6 cups low-sodium chicken broth (or more as needed)

2 cups cooked shredded chicken (rotisserie or leftover chicken works well)

1 bay leaf

2 tbsp fresh parsley or 1 tsp dried

Juice of ½ lemon (for brightness)

Optional: ½ cup frozen peas or corn for added veggies

Instructions

1. Sauté Aromatics

In a large soup pot or Dutch oven, heat olive oil over medium heat. Add onion, garlic, carrots, and celery. Sauté for 5–6 minutes until softened and fragrant.

2. Add Herbs and Rice

Stir in thyme, oregano, salt, and pepper. Add the uncooked rice and stir for 1 minute to coat the grains with the aromatics.

3. Pour in Broth & Simmer

Add chicken broth and bay leaf. Bring to a gentle boil. Reduce heat, cover, and simmer for 18–20 minutes, or until the rice is cooked and tender. (If using brown rice, simmer for 35–40 minutes.)

4. Add Cooked Chicken

Stir in the shredded cooked chicken and optional peas or corn. Simmer for another 5–7 minutes until heated through.

5. Finish with Lemon & Parsley

Remove the bay leaf. Stir in lemon juice and fresh parsley. Taste and adjust seasoning if needed.

6. Serve Warm

Ladle the soup into bowls and serve with crusty bread or crackers. For extra richness, top with a sprinkle of grated parmesan or a drizzle of olive oil.

Tips & Storage

• Make Ahead: The soup thickens as it sits. Add extra broth or water when reheating.

• Storage: Refrigerate for up to 4 days. Can be frozen for up to 2 months (consider freezing without rice to prevent mushiness).

• Protein Swap: Swap chicken for turkey or tofu for a different twist.

• Add-ins: Kale, spinach, or diced zucchini are great extras!

Chicken and Rice Soup – Nutrition (per 1-cup serving)