I think we can all agree that there’s something incredibly comforting about a bowl of chicken and rice soup. It’s the kind of meal that hugs you from the inside out, perfect for those chilly evenings or when you’re feeling a little under the weather. As a mom always on the go, I love recipes that are both hearty and simple. This soup is precisely that! One time, my youngest had the sniffles, and nothing would do until I brought out my big pot and whipped this up. By the end of dinner, we were both feeling much better!
If you’re in the mood to try something else cozy and delicious, you should check out my Classic Chicken Noodle Soup Recipe.
Why you’ll love this recipe
This soup is one of those magical dishes that feels fancy but requires minimal effort. In just 35 minutes, you’ll have a pot of soup that’s packed with flavor and nutrients. You’ll love that it’s made with wholesome ingredients you likely already have in your pantry. Plus, you get all the benefits of a home-cooked meal without spending hours in the kitchen.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 medium yellow onion, chopped
- 2 medium carrots, chopped
- 2 celery ribs, cut into 1/2-inch-thick slices
- 2 garlic cloves, minced
- 4 fresh thyme sprigs
- 1 bay leaf
- 8 cups chicken stock or broth, or more as needed
- 1 cup long grain white rice, uncooked
- 2 cups shredded cooked chicken
- Kosher salt and freshly ground black pepper, to taste
- Fresh lemon juice, for serving
- Chopped parsley, for serving
Step-by-step instructions
Getting Started
- Heat olive oil in a large pot over medium heat.
- Add the onion, carrots, and celery. Cook for about 5 minutes, stirring sometimes, until they soften.
- Add garlic, thyme, and a bay leaf. Cook for 1 more minute to release the flavor.
Cooking the Soup
- Pour in the chicken broth and bring it to a boil.
- Add the rice and shredded chicken. Season with salt and pepper.
- Lower the heat and let it simmer for 25–30 minutes, until the rice is tender.
- If the soup gets too thick, add 1–2 more cups of broth.
Finish and serve
- Ladle and garnish: Remove the thyme sprigs and bay leaf. Ladle the soup into bowls, squeeze a bit of fresh lemon juice over the top, and garnish with chopped parsley. Serve it warm and enjoy!
Recipe tips & variations
Feel free to tweak this recipe to suit your tastes or dietary needs. For a spicier kick, add a pinch of red pepper flakes when sautéing the veggies. If you’re gluten-free, stick to a gluten-free broth. And for a veggie-rich version, toss in some chopped spinach or kale during the last 5 minutes of cooking.
Storage & reheating
If you’ve made extra, store the soup in an airtight container in the fridge for up to 3 days. To reheat, warm it on the stove over medium heat, adding a bit more broth if needed to reach the desired consistency.
FAQs
Can I use brown rice instead of white rice?
Yes, but remember that brown rice takes longer to cook, so you might need to extend the cooking time by 10-15 minutes and add additional broth as needed.
How can I reduce the sodium content?
Opt for low-sodium chicken broth and reduce the amount of kosher salt you add.
Is it okay to freeze this soup?
Absolutely! Just make sure the soup has cooled completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months.
What if I don’t have fresh thyme?
No worries! Use 1 teaspoon of dried thyme instead.
Recipes you may like
- Fluffy and moist banana bread recipe – another classic, always a hit
- Cozy fall favorite pumpkin bread – warm, spicy, and perfect for chilly mornings
This meal is more than just soup; it’s a little piece of comfort in a bowl, ready to warm you up and bring a smile to your face. Happy cooking, friends!
Chicken and Rice Soup
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A comforting bowl of chicken and rice soup, perfect for chilly evenings and packed with flavor.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 medium yellow onion, chopped
- 2 medium carrots, chopped
- 2 celery ribs, cut into 1/2-inch-thick slices
- 2 garlic cloves, minced
- 4 fresh thyme sprigs
- 1 bay leaf
- 8 cups chicken stock or broth, or more as needed
- 1 cup long grain white rice, uncooked
- 2 cups shredded cooked chicken
- Kosher salt and freshly ground black pepper, to taste
- Fresh lemon juice, for serving
- Chopped parsley, for serving
Instructions
- Place a large pot over medium heat and add the olive oil. Once hot, toss in the onion, carrots, and celery. Let them cook for about 5 minutes, stirring occasionally, until softened.
- Stir in the garlic, fresh thyme, and bay leaf for an additional minute, just enough to start releasing all those lovely aromas.
- Pour in the chicken broth and increase the heat to bring it to a boil. Once boiling, add the rice and shredded chicken, then season with salt and pepper to taste.
- Reduce the heat to medium-low and let the soup simmer until the rice is tender, about 25 to 30 minutes. If the rice absorbs too much broth, feel free to splash in an extra cup or two.
- Remove the thyme sprigs and bay leaf. Ladle the soup into bowls, squeeze a bit of fresh lemon juice over the top, and garnish with chopped parsley. Serve it warm and enjoy!
Notes
- For a spicier kick, add a pinch of red pepper flakes when sautéing the veggies.
- If you’re gluten-free, stick to a gluten-free broth.
- For a veggie-rich version, toss in some chopped spinach or kale during the last 5 minutes of cooking.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg