Absolutely! A bowl of Chicken and Rice Soup is pure comfort — warm, nourishing, and simple to make. Perfect for chilly days, sick days, or anytime you want something hearty but wholesome.
🍗🍚 Classic Chicken and Rice Soup
📝 Ingredients:
-
1 tbsp olive oil or butter
-
1 medium onion, diced
-
2 cloves garlic, minced
-
2–3 medium carrots, sliced
-
2 celery stalks, chopped
-
1 lb cooked chicken, shredded (or use raw and cook in soup)
-
6 cups chicken broth
-
2/3 cup uncooked long grain white rice (or brown rice — see note)
-
1 tsp dried thyme
-
1 bay leaf
-
Salt and pepper, to taste
-
Optional: juice of 1/2 lemon or fresh parsley for brightness
🥣 Instructions:
1. Sauté Veggies:
-
In a large soup pot or Dutch oven, heat oil over medium heat.
-
Add onion, carrots, and celery; sauté for 5–7 minutes until slightly tender.
-
Add garlic and cook for 30 seconds until fragrant.
2. Add Broth & Rice:
-
Stir in chicken broth, rice, thyme, bay leaf, salt, and pepper.
-
Bring to a boil, then reduce heat to low, cover, and simmer.
3. Cook Rice & Chicken:
-
Simmer for about 15–20 minutes (white rice) or 35–40 minutes (brown rice) until rice is tender.
-
If using raw chicken, add it now and cook until internal temp is 165°F, then shred.
-
If using pre-cooked chicken, stir it in during the last 5 minutes.
4. Finish and Serve:
-
Taste and adjust seasoning.
-
Remove bay leaf.
-
Stir in lemon juice or chopped parsley for extra flavor (optional).
-
Serve warm with crackers, crusty bread, or on its own.
🔄 Variations:
-
Creamy version: Stir in 1/2 cup cream or milk at the end.
-
Add greens: Spinach, kale, or peas work great.
-
Spicy twist: Add chili flakes or a diced jalapeño.
-
Gluten-free & dairy-free naturally — just double-check your broth.
🧊 Storage:
-
Keeps 3–4 days in the fridge.
-
If freezing, cook rice separately and add when reheating (rice can soak up broth over time).