Of course! Chicken and Rice Soup is the ultimate comfort food in a bowl. It’s hearty, nourishing, and incredibly satisfying. This recipe creates a flavorful broth from scratch, but also includes a shortcut using pre-cooked chicken.
Here’s a classic, from-scratch recipe that will make your kitchen smell amazing.
Classic Chicken and Rice Soup Recipe
This recipe yields a rich, flavorful broth and perfectly tender chicken and rice.
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes (less with shortcuts)
Total Time: About 1 hour 35 minutes
Serves: 6-8
Ingredients
For the Broth & Chicken:
· 1.5 lbs bone-in, skin-on chicken thighs or 1 whole chicken (3-4 lbs)
· 8 cups cold water (or low-sodium chicken broth for a richer flavor)
· 1 large onion, chopped
· 3-4 carrots, peeled and sliced into rounds
· 3 celery stalks, sliced
· 3-4 cloves garlic, minced
· 2 bay leaves
· 1 teaspoon dried thyme (or 3-4 fresh thyme sprigs)
· 1 tablespoon olive oil or butter
· Salt and black pepper to taste
For the Soup:
· ⅔ cup long-grain white rice (like Jasmine or Basmati) or wild rice blend*
· ¼ cup fresh parsley, finely chopped
· 1-2 tablespoons fresh lemon juice (optional, but brightens the flavor)
Instructions
- Sauté Aromatics: In a large stockpot or Dutch oven, heat the olive oil or butter over medium heat. Add the onion, carrots, and celery (this is a mirepoix). Cook, stirring occasionally, for 6-8 minutes until the vegetables begin to soften. Add the garlic and cook for one more minute until fragrant.
- Simmer the Chicken: Add the cold water, chicken, bay leaves, thyme, 1 teaspoon of salt, and ½ teaspoon of pepper to the pot. Bring to a boil, then immediately reduce the heat to low, cover, and let it simmer gently for 30-45 minutes (longer for a whole chicken), until the chicken is cooked through and tender.
- Shred the Chicken: Remove the chicken from the pot and place it on a cutting board to cool slightly. Once cool enough to handle, shred the meat with two forks, discarding the skin and bones.
- Skim the Broth (Optional): While the chicken is cooling, skim off any excess fat from the surface of the broth with a spoon. For a clearer broth, you can strain it through a fine-mesh sieve, but this is optional.
- Cook the Rice: Return the shredded chicken to the pot. Add the uncooked rice. Bring the soup back to a simmer and cook, uncovered, for 15-20 minutes, or until the rice is tender.
- Final Touches: Once the rice is cooked, remove the bay leaves and thyme sprigs. Stir in the fresh parsley and lemon juice. Taste the soup and adjust seasoning with more salt and pepper as needed.
- Serve: Ladle the hot soup into bowls and serve immediately.
Shortcut Method (Using Pre-Cooked Chicken)
· Start at Step 1: Sauté the onion, carrots, and celery as directed.
· Use Broth: Add 8 cups of chicken broth instead of water. Omit the raw chicken.
· Simmer Veggies: Bring to a simmer and cook until the vegetables are tender, about 15-20 minutes.
· Add Chicken and Rice: Add 3-4 cups of shredded cooked chicken (from a rotisserie chicken is perfect!) and the uncooked rice. Simmer for 15-20 minutes until the rice is tender.
· Finish: Proceed with Step 6.
Tips for Success & Variations
· The Rice Warning: White rice will continue to absorb liquid as the soup sits, turning it into more of a “stew.” For leftovers, you may need to add a splash of water or broth when reheating. To prevent this, cook the rice separately and add a scoop to each bowl before ladling the hot soup over it.
· Don’t Boil the Broth: After the initial boil, keep the soup at a gentle simmer. A rolling boil can make the chicken tough and cloud the broth.
· Boost the Flavor: For a deeper flavor, you can roast the chicken pieces in the oven first, or sauté the chicken thighs skin-side down in the pot to render the fat before adding the vegetables.
· Creamy Version: For a creamy chicken and rice soup, stir in ½ cup of heavy cream or half-and-half at the very end, just before serving.
· Add Vegetables: Feel free to add other vegetables like frozen peas, corn, or chopped spinach in the last 5 minutes of cooking.
· Different Grains: You can use orzo pasta instead of rice (cook for the time listed on the package). For brown or wild rice, note that they take much longer to cook (40-50 minutes), so add them to the broth earlier, after you remove the chicken.
Why This Soup is a Winner
· The Ultimate Comfort Food: Warm, nourishing, and soothing.
· From-Scratch Flavor: Simmering the chicken bones creates a deeply flavorful broth that is far superior to canned soup.
· Versatile and Forgiving: Easy to adapt with what you have on hand.
· Perfect for Meal Prep: Makes excellent leftovers for lunches throughout the week.
Enjoy your delicious, homemade Chicken and Rice Soup