Chicken, vegetables and brown rice are simmered in a flavorful broth and finished with a touch of creaminess. Serve it with a salad and some crusty bread for a perfect meal.
What You’ll Need For Chicken and Rice Soup
The ingredients for this chicken and rice soup recipe are staples I always have on hand.
Chicken Broth: I prefer low-sodium chicken broth as the base of this soup, so it isn’t too salty. While it’s optional, heavy cream or evaporated milk adds a touch of creaminess. Seasoning: The seasonings are simple with parsley and thyme but feel free to add other dried or fresh herbs or bay leaves Vegetables: Celery, onion, and carrot add both flavor and nutrition to this soup. Chicken: Use raw boneless skinless chicken breasts—simmering them in the soup adds flavor to the broth and is easy. Bone-in or boneless chicken thighs can be used. Rice: Brown rice is a hearty boost of fiber and holds its texture well. You can replace it with long grain white rice, wild rice or basmati. Adjust the cooking time as needed.
Shortcuts
Use leftover cooked rice; it can be added about 5 minutes before serving. Use rotisserie chicken, leftovers, or cooked chicken in place of chicken breasts—add it once the rice is cooked.
How To Make Chicken and Rice Soup
This chicken and rice soup is so easy to make – no need to pre-cook the chicken. Serve with dinner rolls or a chunk of crusty bread for dipping.
Storing Leftovers
Chicken Rice Soup recipe is the ultimate comfort food, and it’s perfect for meal prep because it freezes well. Store leftovers in an airtight container in the fridge for up to 4 days. To freeze leftovers, cool the soup to room temperature, then place it in freezer bags. Seal completely and lay flat to freeze in a thin layer. This will help the soup to thaw quickly when you need it for dinner.
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