I recently discovered an irresistible Homemade Soup Recipe that brings together rich chicken, fresh vegetables, and tender rice in a hearty broth. Each spoonful bursts with flavor, and I find myself smiling while recalling childhood meals. The blend of herbs and ingredients creates a meal that truly satisfies, simply delightful.
I recently stumbled upon a recipe that I just had to share its amazing flavor and simplicity. I was making my favorite Chicken and Rice Soup recipe where I used 2 lb chicken pieces along with 8 cups chicken broth to create a deep, savory base.
Add one cup of long grain white rice, a chopped large onion, two diced carrots and two chopped celery stalks then toss in three minced garlic cloves for that extra punch of flavor. I also throw in two bay leaves and half teaspoon of dried thyme with salt and pepper to taste while drizzling a tablespoon of olive oil into the mix.
This combination of ingredients truly lifts the soup making it finger-licking good. I love how each spoonful delivers layers of taste, making it a delicious soup dinner perfect for a quick lunch or even a soup and sandwich combo.
Give it a try and share in the joy of homemade chicken soup recipes that keep you coming back for more.
Why I Like this Recipe
1. I love how this soup makes me feel all warm and comforted like I’m back at my grandma’s house even though it’s made with really simple stuff.
2. I like that the recipe brings out this amazing blend of flavors from the chicken, veggies and rice, and every spoonful is packed with rich, homemade taste.
3. I appreciate how easy it is to follow, even with my mess-ups in the kitchen, and the end result always turns out delicious and satisfying.
4. I enjoy how the ingredients all work together perfectly, giving a hearty meal that’s both healthy and super comforting when I’m feeling down.
Ingredients
- Chicken pieces: Protein-rich and hearty, they help build muscles and add deep flavor.
- Chicken broth: Nutrient-filled base that brings all ingredients together for a soothing taste.
- Long grain white rice: Carbohydrate-packed and comforting; it gives the soup a smooth texture.
- Onion: Adds a mild sweetness and a bit of fiber while enriching the savory broth.
- Carrots: Provide natural sweetness, extra vitamins, and a slight crunch to the mix.
- Celery: Offers a crisp, earthy note that nicely balances other flavors.
- Garlic: Enhances aroma and flavor, plus it’s known for its healthy antimicrobial perks.
Ingredient Quantities
- 2 lb chicken pieces (like thighs or drumsticks with bones in)
- 8 cups chicken broth
- 1 cup long grain white rice
- 1 large onion, chopped
- 2 carrots, diced
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 2 bay leaves
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- 1 tablespoon olive oil
- Optional: a handful of chopped fresh parsley for garnish
How to Make this
1. Heat 1 tablespoon olive oil in a big soup pot over medium heat and add your chopped onion, diced carrots, chopped celery, and minced garlic, cookin them until they get soft, about 5 minutes.
2. Put in the 2 lb chicken pieces into the pot and pour in the 8 cups chicken broth.
3. Stir in the 2 bay leaves, 1/2 teaspoon dried thyme, and season with salt and pepper to taste.
4. Bring everything to a simmer then reduce the heat so it cooks slowly, letting the flavors mix in for about 25 minutes.
5. When the chicken is mostly cooked, carefully remove the pieces and let ’em cool a bit so you can pull the meat from the bones.
6. Once the chicken is de-boned, chop the meat into bite sized pieces and put it back in the soup.
7. Rinse and add 1 cup long grain white rice into the pot, stir it in and let it simmer for about 15 more minutes until the rice is tender.
8. Check the soup for salt and pepper, adjust seasoning if you think it’s needed.
9. Before serving make sure to take out the bay leaves so they dont ruin the texture.
10. Ladle the soup into bowls and if you like, sprinkle a handful of chopped fresh parsley on top as a garnish enjoy your homemade chicken and rice soup!
Equipment Needed
1. A large soup pot to cook all the ingredients together
2. A chef’s knife for chopping onions, carrots, celery, and garlic
3. A cutting board to safely prep the vegetables and chicken
4. A measuring cup to measure the chicken broth and rice accurately
5. A measuring spoon to measure herbs and seasonings like thyme and salt
6. A wooden spoon or spatula for stirring during cooking
7. A ladle for serving the soup into bowls
8. A colander to rinse the long grain white rice before adding it to the pot
9. A plate or separate bowl to let the cooked chicken cool before deboning it
These items are essentials that help keep the process simple and the results tasty, plus using them correctly can give you benefit by keeping portions measured right which is useful for getting the nutritional balance you want.
FAQ
Homemade Chicken And Rice Soup Recipe Substitutions and Variations
- Chicken Pieces: Instead of using bone-in thighs or drumsticks, you could use skinless chicken breasts if you prefer less fat. It might alter the depth of flavor a little bit though.
- Chicken Broth: If you dont have chicken broth handy, you can use a good quality vegetable broth or add chicken bouillon cubes to water. Just be sure to adjust salt levels.
- Long Grain White Rice: You could swap the rice with brown rice or even barley for a different texture and taste, but keep in mind that cooking times might change a bit.
- Olive Oil: In a pinch, you can use melted butter or another oil like vegetable or canola oil. This can change the flavor profile slightly but will still work in the recipe.
Pro Tips
1. When you’re cooking the veggies, make sure they’re browning slowly so they release lotsa flavor, but dont let them get too dark cause that can make ’em bitter.
2. Always take your time deboning the chicken after it cools down a bit—this not only keeps things safe but also helps keep the soup nice and chunky.
3. Stir in your rice gradually and keep an eye on how thick or thin your broth is, coz you might want to add a bit more water if it gets too thick.
4. Taste as you go and adjust the salt and pepper, since the flavors can change a bit when the soup simmers longer than you expect.
Homemade Chicken And Rice Soup Recipe
My favorite Homemade Chicken And Rice Soup Recipe
Equipment Needed:
1. A large soup pot to cook all the ingredients together
2. A chef’s knife for chopping onions, carrots, celery, and garlic
3. A cutting board to safely prep the vegetables and chicken
4. A measuring cup to measure the chicken broth and rice accurately
5. A measuring spoon to measure herbs and seasonings like thyme and salt
6. A wooden spoon or spatula for stirring during cooking
7. A ladle for serving the soup into bowls
8. A colander to rinse the long grain white rice before adding it to the pot
9. A plate or separate bowl to let the cooked chicken cool before deboning it
These items are essentials that help keep the process simple and the results tasty, plus using them correctly can give you benefit by keeping portions measured right which is useful for getting the nutritional balance you want.
Ingredients:
- 2 lb chicken pieces (like thighs or drumsticks with bones in)
- 8 cups chicken broth
- 1 cup long grain white rice
- 1 large onion, chopped
- 2 carrots, diced
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 2 bay leaves
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- 1 tablespoon olive oil
- Optional: a handful of chopped fresh parsley for garnish
Instructions:
1. Heat 1 tablespoon olive oil in a big soup pot over medium heat and add your chopped onion, diced carrots, chopped celery, and minced garlic, cookin them until they get soft, about 5 minutes.
2. Put in the 2 lb chicken pieces into the pot and pour in the 8 cups chicken broth.
3. Stir in the 2 bay leaves, 1/2 teaspoon dried thyme, and season with salt and pepper to taste.
4. Bring everything to a simmer then reduce the heat so it cooks slowly, letting the flavors mix in for about 25 minutes.
5. When the chicken is mostly cooked, carefully remove the pieces and let ’em cool a bit so you can pull the meat from the bones.
6. Once the chicken is de-boned, chop the meat into bite sized pieces and put it back in the soup.
7. Rinse and add 1 cup long grain white rice into the pot, stir it in and let it simmer for about 15 more minutes until the rice is tender.
8. Check the soup for salt and pepper, adjust seasoning if you think it’s needed.
9. Before serving make sure to take out the bay leaves so they dont ruin the texture.
10. Ladle the soup into bowls and if you like, sprinkle a handful of chopped fresh parsley on top as a garnish enjoy your homemade chicken and rice soup!
