Chicken Rice Soup Recipe
Chicken Rice Soup is a comforting and hearty dish made with tender chicken, rice, and vegetables simmered in a flavorful broth. It’s perfect for chilly days, when you’re feeling under the weather, or when you just want a warm, nourishing meal. This soup is easy to make and can be customized with different herbs and spices for added flavor.
Recipe Details
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4–6
Ingredients
For the Soup:
1 tablespoon olive oil or butter
1 small onion, diced
2 carrots, peeled and chopped
2 celery stalks, chopped
3 cloves garlic, minced
1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
½ teaspoon dried oregano
1 bay leaf
6 cups chicken broth (low sodium if preferred)
1 cup cooked or uncooked white or brown rice
2 cups cooked, shredded chicken (rotisserie or poached)
1 teaspoon salt (adjust to taste)
½ teaspoon black pepper
½ teaspoon turmeric (optional, for color and anti-inflammatory benefits)
2 tablespoons fresh parsley, chopped
Juice of ½ lemon (optional, for brightness)
Optional Additions:
½ teaspoon red pepper flakes (for spice)
1 cup spinach or kale (for extra greens)
Instructions
Step 1: Saute the Vegetables
1. Heat olive oil or butter in a large pot over medium heat.
2. Add the diced onion, carrots, and celery. Cook for 5 minutes until softened.
3. Stir in the garlic, thyme, oregano, and bay leaf. Cook for another 30 seconds until fragrant.
Step 2: Simmer the Broth
4. Pour in the chicken broth and bring to a boil.
5. Add the rice (if using uncooked) and lower the heat to a simmer. Cover and cook for 20 minutes (white rice) or 30 minutes (brown rice) until the rice is tender.
Step 3: Add Chicken & Seasonings
6. Stir in the cooked, shredded chicken, salt, black pepper, and turmeric (if using).
7. If using cooked rice, add it now and let it warm up for 5 minutes.
Step 4: Final Touches & Serve
8. Stir in fresh parsley and lemon juice for a bright, fresh flavor.
9. Remove the bay leaf and adjust seasoning if needed.
10. Serve hot with crusty bread or crackers.
Nutritional Information
(Per Serving, Approximate)
Calories: ~250
Protein: 20g
Carbohydrates: 30g
Fat: 6g
Fiber: 3g
Sodium: 600mg
Notes & Tips
Make it dairy-free: This recipe is naturally dairy-free.
Make it gluten-free: Ensure the broth is gluten-free.
For a thicker soup: Mash some of the rice with a fork or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water).
Meal prep: Store in an airtight container for 3–4 days in the fridge. The rice may absorb liquid, so add more broth when reheating.
Freezing: Freeze in portions for up to 3 months. Thaw overnight and reheat with extra broth.
Common Questions & Answers
Q: Can I use uncooked chicken?
A: Yes! Add raw chicken breasts or thighs to the broth in Step 2, simmer for 20–25 minutes, then shred and return to the pot.
Q: What’s the best rice to use?
A: White rice cooks quickly, while brown rice adds more fiber but takes longer. Wild rice is also a great option.
Can I make this in a slow cooker?
A: Yes! Add all ingredients (except lemon juice and parsley) to the slow cooker and cook on LOW for 6–7 hours or HIGH for 3–4 hours. Stir in lemon juice and parsley before serving.
Q: What can I serve with chicken rice soup?
A: It pairs well with crusty bread, garlic toast, or a simple side salad.
This Chicken Rice Soup is a simple, wholesome meal that brings warmth and comfort in every spoonful. Whether you’re making it for a family dinner or meal prep, it’s a nourishing and satisfying dish. Feel free to customize it with your favorite herbs and vegetables!