Chicken and Rice Soup – A Warm Embrace on Chilly Days is the ultimate comfort food for those cold, cozy days. It’s a warm, nourishing bowl of tender chicken, hearty vegetables, and perfectly cooked rice, all simmered together in a flavorful broth. Whether you’re looking for a comforting weeknight dinner or a dish to feed the family on a chilly evening, this soup is a must-try!
Why You’ll Love This Recipe
I love this Chicken and Rice Soup because it’s simple, filling, and full of flavor. The combination of tender chicken, rice, and fresh vegetables makes it a hearty meal that is perfect for cold days. It’s easy to make with just a handful of ingredients, and it fills your kitchen with an irresistible aroma. Plus, it’s great for meal prep, and the leftovers taste even better the next day! The best part? It’s a one-pot dish, making clean-up a breeze.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 tablespoon olive oil
1 medium onion, chopped
2 carrots, peeled and diced
2 celery stalks, diced
3 garlic cloves, minced
1 teaspoon dried thyme
½ teaspoon dried oregano
Salt and pepper to taste
8 cups chicken broth
1 cup uncooked long-grain white rice
2 cups cooked, shredded chicken
Fresh parsley for garnish
Directions
In a large pot, I heat the olive oil over medium heat. Then, I add the chopped onion, diced carrots, and celery. I cook this for about 5 minutes, or until the vegetables have softened.
Next, I add the minced garlic, dried thyme, dried oregano, salt, and pepper. I cook for another minute until the garlic becomes fragrant and everything is nicely blended.
Now, I pour in the chicken broth and bring it to a boil. Once it’s boiling, I add the uncooked rice and reduce the heat to low. I cover the pot and let it simmer for about 20 minutes, or until the rice is tender.
After the rice is cooked, I stir in the shredded chicken and cook for an additional 3-5 minutes until the chicken is heated through.
I taste the soup and adjust the seasoning with more salt and pepper if needed.
To serve, I garnish the soup with fresh parsley for a burst of color and freshness.
Servings and Timing
Prep Time: 10 minutes
Cooking Time: 35 minutes
Total Time: 45 minutes
Servings: 6 servings
Each serving contains approximately 220 kcal.
Variations
If you’re in the mood for a twist, here are some variations you can try:
Add greens: I sometimes like to add spinach or kale to the soup for extra nutrition. Add them in the last few minutes of cooking for a pop of color and nutrients.
Use brown rice: For a more hearty, nutty flavor, I sometimes swap in brown rice. Keep in mind that brown rice will require a bit more cooking time, about 40 minutes.
Add beans: To make the soup even more filling, I occasionally toss in a can of white beans or chickpeas.
Creamy version: If you prefer a creamy soup, I add a splash of heavy cream or half-and-half just before serving.
Storage/Reheating
This Chicken and Rice Soup stores well in the fridge and even improves with time, as the flavors meld together. Here’s how to store and reheat it:
Refrigeration: Allow the soup to cool completely before transferring it to an airtight container. It can be stored in the fridge for up to 3-4 days.
Freezing: I recommend freezing the soup if you want to store it for a longer period. Freeze it in a freezer-safe container for up to 3 months. Keep in mind that the rice might absorb more liquid as it sits, so you may need to add a little extra broth when reheating.
Reheating: To reheat, I place the soup in a pot over medium heat, stirring occasionally. If it’s too thick, I add a bit more chicken broth or water. It can also be reheated in the microwave in 1-minute increments, stirring in between.
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FAQs
Can I use leftover rotisserie chicken for this recipe?
Absolutely! Using leftover rotisserie chicken is a great way to save time. Just shred the chicken and add it to the soup when it’s ready.
Can I make this soup in a slow cooker?
Yes! To make this soup in a slow cooker, sauté the onions, carrots, celery, garlic, and herbs in a pan first. Then, add them to the slow cooker with the chicken broth, rice, and chicken. Cook on low for 6-7 hours or high for 3-4 hours until the rice is tender.
Can I make this soup dairy-free?
This recipe is already dairy-free, as there’s no cream or butter involved. If you’re making a creamy version with dairy-free cream, you can easily adapt it to fit your dietary preferences.
Can I use a different type of rice?
Yes! You can use different types of rice, such as brown rice, jasmine rice, or even wild rice. Just remember to adjust the cooking time based on the rice variety you choose.
What’s the best way to store leftovers?
I store leftovers in an airtight container in the fridge for up to 3-4 days. If you plan to freeze the soup, be sure to allow it to cool before transferring it to a freezer-safe container.
Conclusion
This Chicken and Rice Soup – A Warm Embrace on Chilly Days is the perfect meal for those chilly days when you want something warm, filling, and comforting. It’s simple to prepare, incredibly satisfying, and offers a great way to use up leftover chicken. Whether you enjoy it as is or make some fun variations, I’m sure it’ll become a go-to recipe in your home. Cozy up with a bowl of this hearty soup, and feel the warmth spread from the inside out!
📖 Recipe:
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Chicken and Rice Soup – A Warm Embrace on Chilly Days
- Total Time: 45 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
This Chicken and Rice Soup is a comforting, hearty dish perfect for chilly days. Packed with tender chicken, wholesome vegetables, and perfectly cooked rice, it’s a one-pot meal that’s easy to prepare and full of flavor. Whether for a weeknight dinner or meal prep, this soup is a family favorite, and it’s even better as leftovers. Try it today and enjoy a nourishing bowl of goodness!
Ingredients
1 tablespoon olive oil
1 medium onion, chopped
2 carrots, peeled and diced
2 celery stalks, diced
3 garlic cloves, minced
1 teaspoon dried thyme
½ teaspoon dried oregano
Salt and pepper to taste
8 cups chicken broth
1 cup uncooked long-grain white rice
2 cups cooked, shredded chicken
Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion, carrots, and celery. Cook for about 5 minutes until softened.
- Stir in minced garlic, dried thyme, oregano, salt, and pepper, cooking for an additional minute until fragrant.
- Add chicken broth and bring to a boil. Once boiling, add the uncooked rice and reduce heat to low. Cover and simmer for 20 minutes or until rice is tender.
- Stir in shredded chicken and cook for another 3-5 minutes, until heated through.
- Taste and adjust seasoning with more salt and pepper if necessary.
- Garnish with fresh parsley before serving.
Notes
To add extra greens, consider stirring in spinach or kale toward the end of cooking.
Swap white rice for brown rice for a heartier texture. Brown rice will need a longer cooking time (about 40 minutes).
For a creamy soup, stir in a splash of heavy cream or dairy-free cream near the end of cooking.
Store leftovers in the fridge for 3-4 days, or freeze for up to 3 months.
Reheat with extra chicken broth or water as needed.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup, Comfort Food, One-Pot Meals
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 6 servings
- Calories: 220 kcal per serving
