Print

Easy Chicken and Rice Soup Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Easy Chicken and Rice Soup is a comforting and hearty dish perfect for any day. Made with tender shredded chicken, aromatic vegetables, and wholesome rice simmered in flavorful chicken broth, this soup is both nourishing and simple to prepare. Ideal for a cozy meal, it’s finished with fresh lemon juice and parsley for a bright, fresh touch.

Ingredients

Soup Base

  • 1 tablespoon extra-virgin olive oil
  • 1 medium yellow onion, chopped
  • 2 medium carrots, chopped
  • 2 celery ribs, cut into 1/2-inch-thick slices
  • 2 garlic cloves, minced
  • 4 fresh thyme sprigs
  • 1 bay leaf
  • 8 cups chicken stock or broth (or more as needed)

Main Ingredients

  • 1 cup long grain white rice, uncooked
  • 2 cups shredded cooked chicken (rotisserie chicken recommended)

Seasoning & Garnish

  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • Fresh lemon juice, for serving
  • Chopped fresh parsley, for garnish

Instructions

  1. Sauté Vegetables: Place a large pot over medium heat and add the olive oil. Add the chopped onion, carrots, and celery. Cook for about 5 minutes, stirring occasionally, until the vegetables are softened and fragrant. Then add the minced garlic, thyme sprigs, and bay leaf, cooking for an additional minute to release their aromas.
  2. Add Broth and Main Ingredients: Pour in the chicken broth and bring the liquid to a boil. Stir in the uncooked rice and shredded cooked chicken. Season with kosher salt and freshly ground black pepper according to your taste preferences.
  3. Simmer Soup: Reduce the heat to medium-low and let the soup simmer gently. Cook until the rice is tender, approximately 25 to 30 minutes. If the rice absorbs too much broth and the soup becomes too thick, add 1 to 2 more cups of chicken broth or water as needed to reach your desired consistency.
  4. Serve: Ladle the hot soup into serving bowls. Add a squeeze of fresh lemon juice to each bowl and garnish with chopped fresh parsley for a bright, fresh flavor. Serve immediately while warm.

Notes

  • Using rotisserie chicken saves time and adds rich flavor, but you can also use leftover cooked chicken or poach chicken breasts specifically for this recipe.
  • Adjust the amount of broth depending on how thick or brothy you like your soup.
  • Fresh thyme can be substituted with dried thyme, using about 1 teaspoon dried.
  • Add other vegetables like peas or green beans for extra nutrition and variety.
  • Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

Find it online: https://cozyplatter.com/easy-chicken-and-rice-soup-recipe/