Whether you’re feeling under the weather or just need something quick and easy for dinner that will please the entire family, this one pot chicken and rice soup recipe is comfort food and a perfect meal on a chilly day.
Other classic recipes that are sure to hit the spot are our Salisbury steak, beef stew, and tapioca pudding. I just want to curl up on the couch with all three!
We enjoy soup all year round at my house, but I know there is such a thing as soup season – and we’re in the thick of it right now. So, I’m sharing another one of my all-time favorite soup recipes today. This Chicken and Rice Soup is what I consider the best combination of my Chicken Noodle Soup (with rice instead of pasta) and my Greek Avgolemono Soup (with the bright, wonderful addition of lemon.) So healthy, filling, easy, and delicious, hitting all the notes.
Chicken and Rice Soup Recipe
Ingredients needed:
- Chicken – this is a great recipe to use up any leftover roast chicken or bake a chicken breast, but you can also buy some rotisserie chicken to cut back on a step.
- Rice – regular uncooked long grained white rice (see note below.)
- Vegetables – sweet onion, carrots, and garlic.
- Seasoning – kosher salt, pepper, cracked red pepper flakes, dried thyme, and fresh parsley.
- Chicken broth – low sodium chicken broth is what I use, which gives me better control over how salty the soup is.
- Lemon juice – this adds a special flavor and brightness to the dish. Don’t skip it!
- Olive oil – extra virgin olive oil to sauté the vegetables.
Do You Cook Rice Before Adding to Soup?
This recipe does work by adding in cooked rice at the end, but we prefer using raw rice because it soaks up the flavor of the broth and makes it extra delicious. Plus, one less pot to use!
What Kind of Rice is Best for Soup?
All types of rice are great in soup. For this particular recipe, we prefer long grain, medium, short grain, or jasmine rice – basically, any white rice is ideal. I typically use long grain white rice because I always have a tub of it on hand. For wild rice, we recommend this Panera copycat Chicken Wild Rice Soup.
How to Make Chicken and Rice Soup
Nothing complicated here! The recipe starts with simply sautéing onion and carrots in olive oil with the addition of garlic until fragrant. Raw long grain white rice and Italian herbs simmer in a broth until plump and tender. It’s then finished off with bright lemon juice and cooked chicken pieces.
Storing Leftovers
Even though it’s sort of a drag, I do recommend separating the rice from the broth if storing leftovers. Otherwise the rice continues to absorb the liquid and you’ll end up with something that resembles oatmeal the next day. Use a slotted spoon to separate the rice from the broth, chicken, and vegetables. Then refrigerate or freeze them separately.
Can you freeze Chicken and Rice Soup? You can store this in air tight containers in the fridge for up to 3 days or freeze for up to 1 month. Thaw in the fridge overnight. Reheat the soup first, then add in the rice and vegetables.
Watch it Being Made
What to Serve with Chicken and Rice Soup?
This soup is hearty and filling on its own, but nobody will complain if you serve it with some popovers or garlic bread!
Other Soup Recipes We Love!
I hope you love this delicious and simple recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on Facebook, Instagram, and Pinterest.
Chicken and Rice Soup
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium sweet onion , diced
- 2 medium carrots , peeled and sliced thin
- 2 cloves garlic , minced
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/8 teaspoon cracked red pepper flakes
- 48 ounce carton low-sodium chicken broth
- 1/2 cup uncooked long grain white rice
- 3 tablespoons lemon juice
- 2-3 tablespoons fresh chopped parsley
- 1 1/2 cups chopped cooked chicken
Instructions
- In a Dutch oven pot, warm olive oil over medium-high. Sauté onion and carrots for about 4 minutes, until softened. Add in the garlic and cook for 30 seconds until fragrant.
- Season with the salt, pepper, thyme, and cracked red pepper flakes.
- Pour in the chicken broth; bring to a boil. Add rice and reduce heat to a gentle simmer, stirring occasionally for 20-22 minutes until the rice has plumped up and is tender. (It will seem like the tiniest bit of rice, but it will absorb the liquid and expand a lot!)
- Stir in the lemon juice and parsley. Then stir in the chicken.
- Taste and add a couple more grinds of salt and pepper, if desired. The rice will continue to plump up as the soup sits and cools.
- Serve in bowls with some crusty bread and enjoy!
Video
Nutrition
Other Notes
