Chicken and rice soup is the ultimate comfort food, a warm hug in a bowl, perfect for chilly evenings or when you're feeling under the weather. This recipe focuses on simplicity, allowing the natural flavors of chicken and vegetables to shine. While variations abound, this basic version provides a delicious foundation you can easily customize to your taste.
What You'll Need:
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 8 cups chicken broth (low sodium preferred)
- 1 cup cooked chicken, shredded (rotisserie chicken works perfectly!)
- 1 cup uncooked long-grain white rice
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh parsley, chopped (for garnish)
Step-by-Step Instructions:
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Sauté the vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. This step builds flavor and depth.
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Add the broth and seasonings: Pour in the chicken broth, then stir in the thyme, salt, and pepper. Bring the mixture to a boil.
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Simmer with rice and chicken: Add the shredded chicken and uncooked rice to the pot. Reduce heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and the liquid has been absorbed. Stir occasionally to prevent sticking.
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Garnish and serve: Once cooked, remove from heat and let the soup sit for a few minutes before ladling into bowls. Garnish with fresh parsley for a pop of color and extra flavor.
Frequently Asked Questions (FAQ)
Can I use different types of rice?
While long-grain white rice is traditional and cooks well in this soup, you can experiment with other varieties. Brown rice will require a longer cooking time (around 30-40 minutes), and its nutty flavor will add a unique twist. Wild rice could also be used, but keep in mind it takes even longer to cook. Adjust cooking time accordingly based on the type of rice you choose.
How can I make this soup vegetarian?
To create a vegetarian version, simply omit the chicken and substitute the chicken broth with vegetable broth. You can add other vegetables like zucchini, mushrooms, or spinach for extra flavor and nutrients. Consider adding a tablespoon of soy sauce or nutritional yeast for a savory umami boost.
Can I make this soup in a slow cooker?
Absolutely! Sauté the vegetables as directed, then transfer everything to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. The longer cooking time will result in a richer, more flavorful soup.
How can I thicken the soup?
If you prefer a thicker soup, you can mash a few of the cooked rice grains against the side of the pot before serving. Alternatively, you can stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) at the end of the cooking time. Bring the soup back to a simmer for a couple of minutes to allow the cornstarch to thicken the broth.
How long can I store leftover soup?
Store leftover chicken and rice soup in an airtight container in the refrigerator for up to 3 days. It’s even better the next day! You can also freeze it for longer storage—it will keep for up to 3 months in the freezer.
This basic chicken and rice soup recipe is incredibly versatile. Feel free to experiment with different herbs and spices, vegetables, or even add some noodles for a heartier meal. The possibilities are endless! Enjoy!
