Go Back
Chicken And Rice Soup
Print Recipe Save it for later

Chicken and Rice Soup

This comforting chicken and rice soup combines tender chicken, aromatic vegetables, and flavorful herbs in a savory broth, perfect for a wholesome and nourishing meal any day.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Main Course, Soup
Cuisine: American
Keyword: Comforting, Easy, Family Favorite, Gluten-Free Option, One-Pot
Servings: 4 servings

Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 0.5 medium yellow onion diced
  • 0.5 cup carrot peeled and diced
  • 2 stalks celery diced
  • 3 cloves garlic minced
  • 2 tablespoons all-purpose flour use gluten-free all-purpose flour to make it gluten-free
  • 6 cups chicken stock or broth
  • 1 pound chicken breasts skinless and boneless
  • 1 bay leaf
  • 1 teaspoon dried parsley
  • 0.5 teaspoon dried thyme
  • 0.5 teaspoon salt
  • 0.5 teaspoon ground black pepper
  • 0.5 cup long-grain rice uncooked
  • 2 tablespoons chopped fresh parsley optional, for garnish

Instructions

  • Heat the olive oil and butter together in a large pot over medium heat until the butter is melted and starts to foam. Add the diced onion, carrot, and celery. Cook, stirring occasionally, until the vegetables are softened and the onion turns translucent, about 5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
  • Sprinkle the flour over the sautéed vegetables and stir well to combine. Cook for about 2 minutes, stirring constantly, to cook off the raw flour taste.
  • Slowly pour in the chicken stock while stirring to avoid lumps. Add the bay leaf, dried parsley, dried thyme, salt, and black pepper. Stir everything together and bring the mixture to a gentle boil.
  • Add the whole chicken breasts to the pot. Reduce the heat to low, cover, and let the chicken simmer gently in the broth for about 15-20 minutes, or until fully cooked and tender.
  • Carefully remove the chicken breasts from the pot and place them on a cutting board. Use two forks to shred the chicken into bite-sized pieces.
  • Add the uncooked rice to the simmering broth and cook, uncovered, for about 15-18 minutes or until the rice is tender.
  • Return the shredded chicken to the pot. Stir well and simmer for an additional 5 minutes to let all the flavors meld together. Remove the bay leaf. Taste and adjust seasoning if needed.
  • Ladle the soup into bowls and garnish with chopped fresh parsley if desired. Serve hot and enjoy!

Equipment

  • Large Pot
  • Cutting Board
  • Forks

Notes

Use homemade chicken stock for added flavor. Substitute some broth with cream or coconut milk for richness. Rinse rice before cooking to reduce stickiness. For a quicker version, use pre-cooked or rotisserie chicken. Add a squeeze of lemon juice before serving to brighten flavors. Variations include adding spinach, kale, peas, or using different herbs and grains. Store leftovers in the refrigerator for 3-4 days or freeze up to 3 months.