Homestyle Chicken and Rice Soup Recipe
Description:
This comforting, homestyle chicken and rice soup is the perfect meal for a cozy night or a nourishing pick-me-up when you’re feeling under the weather. Loaded with tender chicken, hearty vegetables, and soft rice in a savory, lightly herbed broth, it’s wholesome, filling, and simple to prepare.
Prep & Cook Time:
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes
Servings: 6
Ingredients:
For the soup:
2 tbsp olive oil or butter
1 medium yellow onion, diced
2 cloves garlic, minced
3 carrots, peeled and sliced
3 celery stalks, chopped
1 tsp dried thyme
1 tsp dried parsley (or 1 tbsp fresh)
½ tsp black pepper (more to taste)
1 tsp salt (adjust to taste)
8 cups low-sodium chicken broth
1 cup long-grain white rice (or brown rice for added fiber)
2 cups cooked, shredded chicken (rotisserie or poached)
Juice of ½ lemon (optional, for brightness)
Fresh parsley, for garnish
Instructions:
Sauté the vegetables
Heat olive oil or butter in a large pot over medium heat. Add the diced onions, garlic, carrots, and celery. Sauté for about 5-7 minutes, until the vegetables begin to soften.
Add herbs and broth
Stir in the thyme, parsley, salt, and pepper. Pour in the chicken broth and bring it to a gentle boil.
Cook the rice
Add the rice to the pot. Reduce heat to medium-low, cover, and simmer for about 20 minutes (30–40 minutes if using brown rice), or until the rice is tender
Add chicken
Stir in the cooked, shredded chicken and simmer for another 5-10 minutes, until everything is heated through. If desired, add a squeeze of lemon juice to brighten the flavor.
Adjust & Serve
Taste and adjust salt and pepper if needed. Ladle into bowls, garnish with fresh parsley, and serve warm.
Nutritional Information (Per Serving – Based on 6 Servings):
Nutrient Amount
Calories ~290 kcal
Protein 22g
Carbohydrates 28g
Dietary Fiber 2g
Sugars 4g
Total Fat 10g
Saturated Fat 2g
Cholesterol 45mg
Sodium ~600mg
Potassium 500mg+
Note: Values can vary based on exact ingredients used and portion sizes.
Common Q&A:
Can I use uncooked chicken?
Yes! Add about 1 lb of raw boneless, skinless chicken breast or thighs to the pot after adding the broth. Simmer until fully cooked (about 20–25 minutes), then remove, shred, and return it to the soup.
Can I use leftover rice?
Absolutely. Add pre-cooked rice during the final 5 minutes of simmering so it doesn’t get mushy.
Can I make it in a slow cooker?
Yes. Add all ingredients except the rice to a slow cooker and cook on low for 6-8 hours. Add cooked rice in the last 30 minutes.
Is it freezer-friendly?
Yes, but it’s best to freeze it without rice (which can become mushy). Freeze the soup base and add freshly cooked rice when reheating.
Can I make it vegetarian?
Certainly! Use vegetable broth and substitute the chicken with chickpeas, tofu, or extra veggies like mushrooms and kale.
Can I use brown rice or wild rice?
Yes, but note that brown or wild rice takes longer to cook (30–45 minutes). Adjust the cooking time accordingly or pre-cook it.