Chicken and Rice Soup Recipe

If you’re looking for a comforting, easy-to-make classic, you’ve got to try this Chicken and Rice Soup Recipe. It’s one of those dishes that feels like a warm hug on a chilly day, packed with tender chicken, fragrant rice, and a broth that tastes like it’s been simmering all day, even though it’s quick to pull together. I absolutely love how this recipe balances simplicity with deep, homey flavors—you’ll find yourself coming back to it time and time again.

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Ingredients You’ll Need

Each ingredient plays its part to build layers of flavor and texture. I love how the olive oil and butter combo start this soup with richness, while the rice adds that perfect, satisfying bite at the end. Don’t skip the chicken thighs—they make all the difference in broth depth. Let me walk you through what to look for when shopping.

• Olive Oil: Use a good quality extra virgin for freshness and depth in the soup base.
• Butter: Adds richness; if you prefer, you can just use more olive oil.
• Garlic: Freshly minced garlic gives that lovely punch—don’t settle for pre-minced here.
• Onion: Chopped onion creates a sweet foundation when cooked until translucent.
• Carrots: Slice into thin rounds for even cooking and a bit of natural sweetness.
• Celery: Adds aromatic crispness—don’t skimp, it’s essential in classic soups.
• Vegeta Stock Powder (or stock cubes): These bring a savory umami boost; choose low-sodium versions if possible.
• Dried Parsley & Thyme: Herbs make the broth fragrant and inviting, thyme is optional but recommended if it’s in your spice cabinet.
• Black Pepper: Freshly ground gives the best flavor kick.
• Chicken Broth: Low sodium to control saltiness; store-bought or homemade both work well.
• Water: Dilutes broth slightly to avoid overpowering richness.
• Bone-In, Skinless Chicken Thighs: Key to juicy meat and flavorful broth—don’t use just breasts unless you want a different result.
• Long Grain White Rice: Holds texture well in soup; rinsing before use is optional based on your preference.
• Salt: Add to taste near the end—you can always adjust.
• Fresh Parsley (optional): Stir in as a fresh, bright finish for color and flavor.

Variations

I like to keep this Chicken and Rice Soup Recipe pretty classic, but there’s plenty of room for personalization if you want to switch things up or adapt for dietary needs—you’ll love experimenting here!

• Gluten-Free Version: Use gluten-free chicken broth and make sure your stock powder or bouillon cubes are gluten-free; the soup is naturally gluten-free thanks to rice.
• Vegetable Boost: Add chopped zucchini or spinach in the last 10 minutes for extra nutrients and color.
• Spice It Up: Drop in a pinch of red pepper flakes or a dash of smoked paprika for warmth and a kick.
• Use Brown Rice: For a nuttier flavor and more fiber, but increase simmer time to about 40 minutes after adding rice.

How to Make Chicken and Rice Soup Recipe

Step 1: Sauté the Aromatics

Heat olive oil and butter together in a large pot over medium-high heat. When the butter melts, add the chopped onion and minced garlic. Cook gently for about 5 minutes, stirring now and then, until the onion turns translucent and smells wonderfully sweet. This step builds the flavor base, so don’t rush it!

Step 2: Add Carrots and Celery

Toss in the sliced carrots and celery. Stir everything for about a minute to let those veggies get coated in the buttery goodness and start softening. This little quick sauté brings out their natural sweetness and blends all those flavors together beautifully.

Step 3: Build the Broth

Sprinkle in your stock powder, dried parsley, optional thyme, and black pepper. Pour in chicken broth and water. Stir it up to combine everything well. Then gently place the bone-in chicken thighs into the pot. Put the lid on and bring the heat down to medium-low, letting the soup simmer for 30 minutes. You’ll want to maintain a gentle bubble—not too wild, not too quiet. Occasionally skim off any foam on top to keep your broth crystal clear, but it’s okay if you miss it once or twice.

Step 4: Add the Rice

After 30 minutes, remove the lid and add the uncooked rice right into the pot. Stir to mix and cover it back with the lid. Let it simmer for another 15 minutes until the rice is tender but not mushy. This timing keeps the rice perfect and soaks up all that amazing broth flavor.

Step 5: Shred the Chicken and Finish

Turn off the heat and carefully remove the chicken thighs with a slotted spoon to a large bowl. Use two forks to shred the meat, discarding bones. Return the shredded chicken to the pot and stir in half of the chopped fresh parsley. Taste and adjust salt if needed. Ladle into bowls and garnish each serving with the remaining parsley for a fresh pop of color and flavor.

How to Serve Chicken and Rice Soup Recipe

Garnishes

I always finish with a sprinkle of fresh parsley because it brightens up the rich soup with a fresh herbal note and a lovely pop of green. Sometimes I add a squeeze of lemon juice for a little zing—it lifts the flavors beautifully. If you like a bit of heat, freshly cracked black pepper or a dash of hot sauce works wonders.

Side Dishes

This soup shines on its own but pairs perfectly with crusty bread or a warm baguette for dunking. I also love serving it alongside a simple green salad or roasted veggies when I want a more substantial meal. For a cozy night in, some garlic bread on the side is a family favorite.

Creative Ways to Present

For special occasions, I’ve ladled this soup into mini bread bowls for a fun and rustic look that everyone loves. You could also serve it in pretty ceramic mugs if you’re aiming for a cozy brunch feel. A drizzle of herb-infused olive oil or a dollop of sour cream takes the presentation up a notch.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge and find that the flavors actually deepen overnight. The rice can soak up the broth, so if it gets too thick, just add a splash of broth or water and gently reheat to loosen it back up.

Freezing

This soup freezes beautifully if you want to save some for later. I recommend freezing before adding fresh parsley for best color and flavor—add fresh herbs after reheating instead. Freeze in portion-sized containers so you can thaw just what you need.

Reheating

Reheat gently on the stove over medium-low heat, stirring occasionally. If the soup thickens too much, add a little extra broth or water and keep an eye on the rice texture. Avoid boiling it again to prevent the chicken from getting dry.

FAQs

Final Thoughts

When I first tried this Chicken and Rice Soup Recipe, I realized how something so simple could taste so comforting and rich. It quickly became a favorite go-to, especially on busy weeknights or when someone’s feeling under the weather. I hope you enjoy making it as much as I do—it’s truly like a little bowl of love in every spoonful. So, go ahead and give it a try; your kitchen and appetite will thank you!

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