Chicken Rice Soup

Imagine the comforting aroma of Chicken Rice Soup wafting through your kitchen—a heartwarming blend of tender chicken, aromatic herbs, and soft rice.

This soup is incredibly easy to make, offering a cozy bowl of goodness that’s perfect for any day.

As the ingredients simmer together, a simple transformation unfolds, turning humble components into a harmonious, nourishing delight.

Let’s bring this comforting dish to life and savor the warmth it brings.

Kitchen Tools Required

• 1 large pot
• 1 wooden spoon
• 1 knife
• 1 cutting board
• 1 measuring cup
• 1 ladle

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 3 medium carrots, sliced
• 2 ribs celery, sliced
• 1 pound chicken breast, cubed
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 6 cups chicken broth
• 1 cup white rice
• 2 tablespoons fresh parsley, chopped
• 1 bay leaf

Cook & Prep Time

To efficiently manage your time while preparing and cooking Chicken Rice Soup, you can follow this timeline:

5 minutes – Reading & Preparation

– Read through the recipe instructions and gather all necessary ingredients and equipment.

15 minutes – Prep Time****

1. Dice the onion and mince the garlic.
2. Slice the carrots and celery.
3. Cube the chicken breast.
4. Measure out the olive oil, salt, black pepper, chicken broth, white rice, and chop the fresh parsley.

35 minutes – Cook Time

1. (0-5 minutes) Heat olive oil in a large pot over medium heat.
2. (5-10 minutes) Add diced onion and sauté until translucent.
3. (10-15 minutes) Stir in minced garlic, carrots, and celery, cooking for 5 minutes.
4. (15-20 minutes) Add cubed chicken breast, salt, and pepper, stirring to combine.
5. (20-25 minutes) Pour in chicken broth and bring to a boil.
6. (25-30 minutes) Stir in white rice and add the bay leaf.
7. (30-50 minutes) Reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender.

5 minutes – Resting Time

• Remove the bay leaf and stir in fresh parsley.
• Let the soup rest for 5 minutes before serving.

Additional Time

• If desired, add a squeeze of lemon juice just before serving and adjust seasoning if needed.
• Consider additional time if you prefer a thicker soup by adding a cornstarch slurry during the last few minutes of cooking.

This structured timeline guarantees that you stay organized and efficient while preparing the Chicken Rice Soup, resulting in a delicious and well-balanced meal.

Recipe Instructions

Heat olive oil in a large pot over medium heat.

Add diced onion and sauté until translucent.

Stir in minced garlic, carrots, and celery, cooking for 5 minutes.

Add cubed chicken breast, salt, and pepper, stirring to combine.

Pour in chicken broth and bring to a boil.

Stir in white rice and add the bay leaf.

Reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender.

Remove the bay leaf and stir in fresh parsley.

Let the soup rest for 5 minutes before serving.

Serving Tips

• Crusty Bread: Pair with warm, crusty bread for a hearty and satisfying meal.
• Fresh Green Salad: Serve alongside a fresh green salad for a rejuvenating contrast.
• Grilled Cheese Sandwich: Add a grilled cheese sandwich for an indulgent and comforting combination.
• Garlic Bread: Enhance the meal with garlic bread for an added burst of flavor.
• Fruit Salad: Complement the savory soup with a light and sweet fruit salad on the side.

Storage

Store Chicken Rice Soup in an airtight container in the refrigerator for up to 3 days.

For longer storage, freeze in individual portions for up to 3 months for easy reheating.

Freezing

To freeze Chicken Rice Soup, let it cool completely.

Then transfer to airtight containers. Leave space for expansion.

Label with the date and freeze for up to three months.

Reheating

When reheating chicken rice soup, use low heat on the stovetop, stirring occasionally to guarantee even warming.

Alternatively, microwave on medium power, stirring every minute, to avoid overcooking.

Final Thoughts

Chicken Rice Soup is a comforting and nourishing dish that’s perfect for any occasion.

It combines tender chicken, hearty vegetables, and fluffy rice in a flavorful broth, making it a satisfying meal for all ages.

The addition of fresh parsley and optional lemon juice adds a revitalizing touch to the soup.

With minimal prep and cook time, it’s a convenient option for busy weeknights.

Adjust the seasoning to your taste, and enjoy a warm bowl of homemade goodness.

Frequently Asked Questions

Can I Use Brown Rice Instead of White Rice?

You can substitute brown rice for white rice, but adjust the simmering time to 40-45 minutes to guarantee it’s fully cooked. Brown rice has a firmer texture and nuttier flavor, which may alter the soup’s taste.

Is It Possible to Make This Soup Vegetarian?

You can make this soup vegetarian by replacing chicken breast with 1 cup of diced tofu or chickpeas. Substitute chicken broth with vegetable broth. Verify the broth’s salt content is adjusted to maintain flavor balance.

How Can I Incorporate More Vegetables Into the Soup?

Increase vegetables by adding 1 cup diced bell peppers, 1 zucchini, sliced, and 1 cup spinach. Sauté bell peppers with onions, add zucchini with carrots, and stir in spinach during the last 5 minutes of simmering.

Can I Use Leftover Cooked Chicken Instead of Raw Chicken Breast?

You can substitute leftover cooked chicken for raw chicken breast. Simply add the cooked chicken pieces during the last 5 minutes of simmering to heat through. Adjust seasoning as needed to enhance flavors.

What Herbs Can Be Used as a Substitute for Parsley?

You can substitute parsley with herbs like cilantro for a fresh, bold flavor or basil for a sweet, aromatic touch. Use 2 tablespoons of either, chopped finely. Adjust to taste, ensuring they complement your dish’s flavor profile.

Chicken Rice Soup

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Resting Time 5 minutes mins

Total Time 55 minutes mins

Course Soup

Cuisine American

Servings 4 servings

Equipment

• 1 Large pot
• 1 Wooden spoon
• 1 Knife
• 1 Cutting board
• 1 measuring cup
• 1 Ladle

Ingredients

  

1x2x3x

• 1 tablespoon olive oil
• 1 medium onion diced
• 2 cloves garlic minced
• 3 medium carrots sliced
• 2 ribs celery sliced
• 1 pound chicken breast cubed
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 6 cups chicken broth
• 1 cup white rice
• 2 tablespoons fresh parsley chopped
• 1 bay leaf

Instructions

 

• Heat olive oil in a large pot over medium heat.
• Add diced onion and sauté until translucent.
• Stir in minced garlic, carrots, and celery, cooking for 5 minutes.
• Add cubed chicken breast, salt, and pepper, stirring to combine.
• Pour in chicken broth and bring to a boil.
• Stir in white rice and add the bay leaf.
• Reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender.
• Remove the bay leaf and stir in fresh parsley.
• Let the soup rest for 5 minutes before serving.
• For extra flavor, you can add a squeeze of lemon juice just before serving.
• Make sure to taste and adjust seasoning if needed, as the salt content of chicken broth can vary.
• If you prefer a thicker soup, consider adding a slurry of cornstarch and water to the pot during the last few minutes of cooking.

Tried this recipe?Let us know how it was!

Cynthia Weatherford

Cynthia Weatherford is a seasoned chef and culinary enthusiast who serves as the Recipe creator of Somonday. With decades of experience in the kitchen and a passion for exploring diverse cuisines, Cynthia brings a blend of creativity and technique to every dish. Known for transforming simple ingredients into show-stopping meals, Cynthia believes that cooking is an art form anyone can master. Dedicated to inspiring home cooks, Cynthia shares approachable recipes, pro tips, and culinary wisdom to make every meal memorable.