Classic Chicken and Rice Soup
A comforting, nourishing soup that’s perfect for chilly days or when you need a soothing meal. This recipe yields a flavorful broth, tender chicken, and perfectly cooked rice.
Ingredients
For the Soup Base:
· 1 tbsp olive oil or butter
· 1 medium onion, diced
· 2–3 carrots, diced
· 2–3 celery stalks, diced
· 3 cloves garlic, minced
· 8 cups (2 liters) chicken broth (homemade or low-sodium)
· 2 bay leaves
· 1 tsp dried thyme (or 1 tbsp fresh)
· Salt and black pepper to taste
For the Chicken & Rice:
· 500g boneless, skinless chicken breasts or thighs
· ⅔ cup long-grain white rice (or jasmine/basmati)
· Optional: ½ cup frozen peas or corn
For Finishing:
· 2–3 tbsp fresh parsley, chopped
· Juice of ½ lemon (optional, but brightens flavor)
· Extra virgin olive oil for drizzling
Instructions
- Sauté Aromatics:
· In a large pot or Dutch oven, heat oil over medium heat.
· Add onion, carrots, and celery. Cook for 6–8 minutes until softened.
· Add garlic and cook for 1 more minute.
- Simmer Broth & Chicken:
· Pour in chicken broth, add bay leaves, thyme, salt, and pepper.
· Add the chicken breasts or thighs whole.
· Bring to a boil, then reduce to a gentle simmer.
· Cover and cook for 15–20 minutes until chicken is cooked through.
- Cook Rice & Shred Chicken:
· Remove chicken to a plate and let cool slightly, then shred with two forks.
· While chicken cools, add rice to the simmering broth.
· Cook uncovered for 15–18 minutes until rice is tender.
- Combine & Finish:
· Return shredded chicken to the pot.
· Add peas or corn if using, and cook for 2–3 more minutes.
· Remove bay leaves.
· Stir in fresh parsley and lemon juice.
· Adjust seasoning with salt and pepper.
- Serve:
· Ladle into bowls, drizzle with a little olive oil, and garnish with extra parsley or a lemon wedge.
· Serve with crusty bread or crackers.
Tips for Perfect Soup
· Don’t overcook the rice—it will continue to absorb broth as it sits. If making ahead, cook rice separately and add when serving.
· For deeper flavor, use a combination of broth and water, or add a Parmesan rind while simmering.
· Use rotisserie chicken to save time: skip cooking chicken in broth, add pre-cooked shredded chicken with the rice.
· For creamy version: Stir in ¼ cup heavy cream or a splash of half-and-half at the end.
Variations
· Lemon-herb: Add dill and extra lemon.
· Greek avgolemono: Whisk eggs with lemon juice and temper into hot broth.
· Spicy: Add a pinch of red pepper flakes with the garlic.
· Vegetable-packed: Add diced zucchini or spinach in the last 5 minutes.
Storage
· Store in airtight container in fridge for up to 4 days.
· The rice will absorb broth over time—add extra broth or water when reheating.
· Freeze without rice for best texture; add freshly cooked rice when serving.
This chicken and rice soup is a timeless, healing meal that’s easy to customize and always satisfying. Perfect for meal prep or a simple family dinner. Enjoy!