Hey there, fellow soup enthusiast! Today, we’re diving into the world of cozy chicken rice soup, the kind of dish that warms your soul and fills your home with that comforting aroma we all love.
There’s something magical about a big pot of soup on the stove, especially during those chilly months. This recipe is one of my go-to’s when I want something easy yet satisfying. Plus, it’s a great way to use up leftover chicken. Trust me, this recipe is so simple, you’ll have it simmering away in no time, leaving you with plenty of moments to enjoy with your loved ones.
If you’re a fan of comforting dishes just like me, you might also enjoy my Homemade Chicken Noodle Soup.
Why You’ll Love This Recipe
Let me tell you why this cozy chicken rice soup holds a special place in my heart and kitchen:
- Quick and Easy: You can whip this up in just 45 minutes, making it perfect for those busy weeknights.
- Hearty and Satisfying: It’s packed with tender chicken, flavorful broth, and filling rice. It’s like a hug in a bowl!
- Versatile: Add your personal touch by swapping ingredients or throwing in some extras you have on hand.
- Crowd-Pleaser: With six generous servings, this recipe is perfect for family dinners or meal prepping.
Once, on a particularly cold evening, I remember whipping up this soup after a long day with the kids. Seeing their little faces light up at the dinner table reminded me why I love cooking so much.
Ingredients
Here’s what you’ll need to make this delicious soup:
- 1 medium yellow onion, chopped
- 2 medium carrots, chopped
- 2 celery ribs, sliced into 1/2-inch pieces
- 2 garlic cloves, minced
- 4 fresh thyme sprigs
- 1 bay leaf
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Fresh lemon juice, for serving
- Chopped parsley, for serving
- 1 tablespoon extra-virgin olive oil
- 8 cups chicken stock or broth, plus more if needed
- 1 cup long grain white rice, uncooked
- 2 cups shredded cooked chicken
Step-by-Step Instructions
Getting Started
- Heat the Pot: Grab a large pot and set it over medium heat. Add the olive oil.
- Sauté Veggies: Toss in the onion, carrots, and celery. Sauté them for about 5 minutes until they start getting tender.
Building Flavor
- Garlic and Herbs: Add the minced garlic, thyme sprigs, and bay leaf. Let them cook for about a minute so all those beautiful aromas can develop.
Time to Simmer
- Add Liquid and Rice: Pour in the chicken stock and bring it to a gentle boil. Stir in the uncooked rice and shredded chicken. Add salt and pepper to taste.
- Simmer: Lower the heat to medium-low. Let the pot simmer away for 25 to 30 minutes, or until the rice is nice and tender. Feel free to add more broth if you prefer a thinner soup.
The Finishing Touches
- Final Steps: Remove the thyme sprigs and bay leaf. Ladle the soup into bowls and finish with a squeeze of lemon juice and a sprinkle of chopped parsley. Serve it up warm and enjoy!
Recipe Tips & Variations
- Extra Veggies: Don’t shy away from adding more veggies like peas or corn for added flavor and nutrients.
- Herb Alternatives: If you’re out of fresh thyme, dried thyme works just fine—use about 1 teaspoon.
- Rice Substitute: If you’re not a fan of white rice, try brown rice or even wild rice, but remember to adjust the cooking time.
Storage & Reheating
Storing your leftover cozy chicken rice soup is a breeze:
- Refrigeration: Store in an airtight container for up to 3 days.
- Freezing: Freeze portions in freezer-friendly containers for up to 3 months. Just be aware that the rice may soften upon reheating.
- Reheating: Warm it up on the stove over medium heat, adding extra broth if needed. Alternatively, microwave it in short bursts, stirring in between.
FAQs
Can I use brown rice instead of white rice?
Yes, but note that brown rice takes longer to cook, so adjust your simmering time accordingly.
What other herbs can I use?
Feel free to experiment with rosemary or oregano for a different flavor profile.
Can I make this recipe vegetarian?
Absolutely! Substituting vegetable broth and omitting the chicken will still give you a tasty soup.
What can I do if I find the soup too salty?
Add a bit more water or broth to dilute the saltiness. Tossing in a peeled potato while simmering can also help absorb excess salt.
Recipes You May Like
- Cozy fall favorite pumpkin bread – warm, spicy, and perfect for chilly mornings
- Pumpkin banana bread combo – two favorites in one
With this recipe up your sleeve, you’ll never be more than 45 minutes away from a bowl of pure comfort. Happy cooking!
Cozy Chicken Rice Soup
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
A warm and comforting cozy chicken rice soup perfect for chilly days.
Ingredients
- 1 medium yellow onion, chopped
- 2 medium carrots, chopped
- 2 celery ribs, sliced into 1/2-inch pieces
- 2 garlic cloves, minced
- 4 fresh thyme sprigs
- 1 bay leaf
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Fresh lemon juice, for serving
- Chopped parsley, for serving
- 1 tablespoon extra-virgin olive oil
- 8 cups chicken stock or broth, plus more if needed
- 1 cup long grain white rice, uncooked
- 2 cups shredded cooked chicken
Instructions
- Grab a large pot and set it over medium heat. Add the olive oil.
- Toss in the onion, carrots, and celery. Sauté them for about 5 minutes until they start getting tender.
- Add the minced garlic, thyme sprigs, and bay leaf. Let them cook for about a minute so all those beautiful aromas can develop.
- Pour in the chicken stock and bring it to a gentle boil. Stir in the uncooked rice and shredded chicken. Add salt and pepper to taste.
- Lower the heat to medium-low. Let the pot simmer away for 25 to 30 minutes, or until the rice is nice and tender. Feel free to add more broth if you prefer a thinner soup.
- Remove the thyme sprigs and bay leaf. Ladle the soup into bowls and finish with a squeeze of lemon juice and a sprinkle of chopped parsley. Serve it up warm and enjoy!
Notes
- Don’t shy away from adding more veggies like peas or corn for added flavor and nutrients.
- If you’re out of fresh thyme, dried thyme works just fine—use about 1 teaspoon.
- If you’re not a fan of white rice, try brown rice or even wild rice, but remember to adjust the cooking time.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: soup
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2 grams
- Sodium: 800 milligrams
- Fat: 10 grams
- Saturated Fat: 1.5 grams
- Unsaturated Fat: 6 grams
- Trans Fat: 0 grams
- Carbohydrates: 45 grams
- Fiber: 2 grams
- Protein: 25 grams
- Cholesterol: 70 milligrams