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Easy Chicken and Rice Soup Recipe

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4 from 14 reviews

This easy chicken and rice soup is a comforting and nourishing meal perfect for warming up on chilly days or when you’re feeling under the weather. Made with tender shredded chicken, wholesome vegetables, and flavorful herbs, it’s a simple, hearty dish that comes together quickly using common ingredients.

Ingredients

Vegetables & Herbs

  • 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

Liquids & Grains

  • 1 tablespoon extra-virgin olive oil
  • 8 cups chicken stock or broth, or more as needed
  • 1 cup long grain white rice, uncooked

Protein

  • 2 cups shredded cooked chicken (rotisserie chicken recommended)

Seasonings & Garnishes

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

Instructions

  1. Sauté the 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.
  2. Add aromatics and herbs: Stir in the minced garlic, fresh thyme sprigs, and bay leaf. Cook for an additional 1 minute to release their flavors.
  3. Add broth and bring to a boil: Pour in the chicken stock or broth. Increase heat and bring the liquid to a boil, preparing to cook the rice and chicken.
  4. Cook the rice and chicken: Add the uncooked long grain white rice and shredded cooked chicken to the boiling broth. Season with kosher salt and freshly ground black pepper to taste. Reduce heat to medium-low and simmer, uncovered, until the rice is tender, about 25 to 30 minutes. If the soup becomes too thick as the rice cooks, add 1 to 2 more cups of broth or water to reach desired consistency.
  5. Serve: Remove the thyme sprigs and bay leaf. Ladle the hot soup into bowls. Add a squeeze of fresh lemon juice and garnish with chopped fresh parsley if desired. Serve warm for maximum comfort and flavor.

Notes

  • You can use rotisserie chicken or leftover cooked chicken that is shredded for convenience.
  • If the rice absorbs too much broth during cooking, add extra broth or water to maintain a soup-like consistency.
  • Feel free to adjust seasoning with salt, pepper, and lemon juice to your taste preferences.
  • This soup stores well in the refrigerator for up to 3 days and can be frozen for longer storage.

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