Chicken And Rice Soup Recipe

There’s something incredibly comforting about stirring up a pot of homemade soup, and this chicken and rice creation feels like a warm hug on a chilly day.

When it comes to creating warm and comforting food, I am definitely in my element. My Chicken and Rice Soup is just about the perfect dish to offer that kind of homey warmth and hearty sustenance.

This is something I adore—the mixing of all those rich, lovely flavors until they harmonize into one nourishing bowl of food. Step back and take a whiff of that chicken soup with all its good stuff.

Don’t you want to just scoop it up and fill your belly with that kind of warmth?

Ingredients

• Olive Oil: A heart-healthy fat that adds richness and aids in sautéing.
• Onion: Provides a natural sweetness and depth of flavor, rich in antioxidants.
• Carrots: Adds sweetness and color, high in beta-carotene and fiber.
• Garlic: Offers a bold aroma and antibacterial properties, enhances flavor.
• Chicken Broth: Provides a savory base, rich in minerals and collagen.
• Long-Grain White Rice: Adds texture and body, a source of carbohydrates.
• Shredded Chicken: High in protein, adds heartiness and nutrients.
• Parsley: Freshens the dish, rich in vitamins A and C.
• Lemon Zest and Juice: Optional zing and freshness, high in vitamin C.

Ingredient Quantities

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 celery stalks, diced
• 2 carrots, peeled and diced
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 bay leaf
• 8 cups chicken broth
• 1 cup long-grain white rice
• 2 cups cooked shredded chicken
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped
• Lemon zest and juice, optional

How to Make this

1. In a large pot, heat the olive oil over medium heat.

2. Incorporate the onion, celery, and carrot, all of which should be diced. Sauté these ingredients until they reach a softened state, which should take about 5-7 minutes.

3. Add minced garlic, dried thyme, and bay leaf to the mix. Cook the trio for 1 minute, letting them become very fragrant.

4. Add the chicken broth into the pot and heat until boiling.

5. Put the rice into the pot and let the heat reduce to a simmer. Put the lid on and let it cook for 15 to 20 minutes, or until the rice tastes tender.

6. Blend in the tender shredded chicken that has been cooked, and season it with salt and pepper to your individual taste.

7. Continue to simmer for 5 more minutes, or until the chicken is heated all the way through.

8. Get rid of the bay leaf.

9. Add the chopped fresh parsley.

10. Before serving, add lemon zest and lemon juice, if using. Serve hot.

Equipment Needed

1. Large pot with lid
2. Wooden spoon or spatula
3. Chef’s knife
4. Cutting board
5. Measuring spoons
6. Measuring cup
7. Ladle

FAQ

• Can I use brown rice instead of white rice?
  Yes, but you will need to adjust the cooking time as brown rice takes longer to cook. It may also absorb more liquid, so you might need extra broth.
• Is it possible to make this soup vegetarian or vegan?
  Absolutely! Substitute the chicken broth with vegetable broth and omit the chicken or use plant-based alternatives like tofu or chickpeas.
• How can I make this soup spicier?
  You can add a pinch of red pepper flakes or a small chopped jalapeño while sautéing the vegetables for a spicy kick.
• Can I freeze this soup?
  Yes, but keep in mind that rice can become mushy after freezing. It’s best to freeze the soup without the rice and add freshly cooked rice when reheating.
• How should I store leftovers?
  Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat over medium heat on the stove, adding a splash of broth if needed.
• What can I add for extra flavor?
  Consider adding fresh herbs like dill or rosemary, or a splash of soy sauce for an umami boost. Lemon zest and juice can also enhance the flavors.
• Can I use rotisserie chicken?
  Yes, rotisserie chicken works perfectly in this soup and adds extra depth of flavor. Shred and add it as instructed for the cooked chicken.

Chicken And Rice Soup Recipe Substitutions and Variations

Canola oil or vegetable oil can replace olive oil and provide a more neutral flavor when used in the same amounts.
Celery. Use 1 small fennel bulb for a slightly different flavor or an equal amount of chopped leeks.
Carrots: Substitute with parsnips for a flavor that is sweeter.
White rice, long grain: A substitute is brown rice or wild rice, which have a nutty flavor and a textured, toothsome bite.
Shredded chicken that has been cooked: If you have cooked turkey on hand, particularly from a previous meal, you can use that instead.

Pro Tips

1. For enhanced flavor, consider searing the chicken with salt and pepper before cooking it fully. This can add depth to the shredded chicken’s taste when added to the soup.

2. To deepen the broth’s flavor, deglaze the pot with a splash of white wine or sherry after sautéing the onions, celery, and carrots, before adding garlic and spices.

3. Use low-sodium chicken broth to have better control over the soup’s saltiness, especially considering the variable salt content in different brands of broth.

4. Try toasting the rice lightly in the pot for a couple of minutes right after adding it but before pouring in the broth. This can enhance the nutty flavor of the rice.

5. Adding the lemon zest and juice just before serving keeps the flavors fresh and bright, accentuating the individual tastes of the vegetables and herbs. Adjust the quantity to your personal preference.