This Chicken and Rice Soup is cozy, comforting, and oh-so-easy to make.
Soup lovers, rejoice! When the weather is chilly and you’re smack dab in the middle of flu season, there’s nothing more comforting than a bowl of this chicken soup.
Loaded with good-for-you ingredients like onion, carrots, celery, garlic, herbs, rice, and chicken breast, this chicken and rice soup is flavorful and incredibly easy to throw together. Since everything cooks together in one pot, you won’t be left with a full kitchen sink at the end of your meal (which is especially helpful if you or your family are under the weather).
Even though this recipe sounds like it has a long ingredient list, most of them are fridge and pantry staples so you probably already have them on hand. Anything you don’t have can easily be omitted or swapped for what you do, making this chicken and rice soup a breeze to customize. So, gather your ingredients and in 40 minutes, you’ll have a big ol’ bowl of warm and cozy soup.
Is Chicken and Rice Soup Healthy?
This soup is a well-rounded meal. In each spoonful, you’ll get protein from the chicken, carbs from the rice, and added nutrients from the veggies. You can also make a vegan version of this soup by removing the meat and using vegetable broth. Feel free to replace the meat with your favorite meat alternative or with a can of beans. I personally enjoy this recipe with cannellini or great northern beans, but you can use whichever type you prefer or have in your pantry.
Chicken Broth Vs. Stock
This recipe calls for chicken broth, which is a little different than stock. Chicken broth is made from the meat of the chicken, while stock is made from simmering the meat and bones. Bones give stock a ton of flavor as well as gelatin and collagen, which is why Homemade Stock becomes thick when refrigerated. Both are great options, but if you want a richer flavor and thicker texture, you can definitely switch to stock.
FAQs & Tips
You can easily make this soup ahead of time, then let it cool and store it in an airtight container in the fridge for up to 4 days. Reheat your soup on the stove until it’s warmed through. This is also a freezer-friendly soup recipe. Just allow the cooked soup to cool, transfer it to a single freezer-safe container or split it between several single-serve containers. Store the soup in the freezer for up to 3 months.
If you want to use, say, a rotisserie chicken, instead of cooking your chicken breast in the soup, that’s totally fine. In this case, I would opt for stock or bone broth to up the flavor of your soup.
You can cook your rice in the soup, as the recipe suggests, or you can add precooked rice at the end. Don’t add precooked rice too early, or it might get too mushy.
Serving Suggestions
Chicken and rice soup is the perfect meal on a rainy day, a sick day, or any other day! If you’re looking for more than just soup, pair your soup with a sandwich, like this Chicken Pesto Sandwich or my favorite Ciabatta Sandwich. Alternatively, you could go for a salad like this Kale Salad or a classic Caesar Salad. Or, serve this recipe with a Potato Roll and a pat of butter to really let the soup shine.
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion chopped
- 2 large carrots peeled and chopped
- 2 celery ribs chopped
- 4 cloves garlic minced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 8 1/2 cups chicken broth
- 1 pound boneless skinless chicken breasts
- 1 cup long grain white rice
- Salt to taste
- Black pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
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Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery. Cook until onions are translucent, about 5 minutes.
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Add garlic, dried thyme, dried oregano, and cook until fragrant, about 30 seconds.
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Pour in chicken broth and bring to a boil. Add chicken breasts, rice, salt, and pepper. Reduce heat to a simmer.
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Cover and let simmer for 20-25 minutes, until the rice is tender and the chicken is cooked through.
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Remove chicken from the pot, shred it, and return it to the soup. Adjust seasoning with salt and pepper. Serve garnished with fresh parsley, if desired.
Nutrition Info:
Calories: 269kcal (13%) Carbohydrates: 31g (10%) Protein: 22g (44%) Fat: 6g (9%) Saturated Fat: 1g (6%) Polyunsaturated Fat: 1g Monounsaturated Fat: 3g Trans Fat: 0.01g Cholesterol: 52mg (17%) Sodium: 1294mg (56%) Potassium: 487mg (14%) Fiber: 1g (4%) Sugar: 3g (3%) Vitamin A: 3416IU (68%) Vitamin C: 3mg (4%) Calcium: 47mg (5%) Iron: 1mg (6%)
Recipes written and produced on Food Faith Fitness are for informational
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