There is nothing like a warm bowl of soup on a cold winter day.
This chicken and rice soup will warm your soul and fill your home with comfort. It is the perfect remedy for a busy weeknight or a slow snow day.
Why This Recipe Is a Winner
This recipe is a total lifesaver when you need a budget-friendly meal. It uses simple pantry staples that you likely already have in your kitchen.
Your family will love the tender chicken and the soft, fluffy rice. It is light enough for a quick lunch but filling enough for dinner. This soup is truly pure comfort food in every single spoonful.
Simple Method
Making this soup is incredibly straightforward and stress-free for any beginner cook. You simply sauté your fresh vegetables and let everything simmer together in one pot.
The chicken cooks right in the broth to keep it extra juicy and tender. You do not need any fancy tools or complicated techniques to get this right. Anyone can make this delicious meal from scratch tonight.
Ingredients You’ll Need
These fresh ingredients create a deeply flavorful broth that tastes like home.
- 1 lb boneless skinless chicken breasts
- 1 cup long-grain white rice, uncooked
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 large carrots, sliced into rounds
- 2 stalks celery, sliced
- 3 cloves garlic, minced
- 8 cups chicken stock
- 1 teaspoon dried thyme
- 1 bay leaf
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
- Salt to taste
- Black pepper to taste
Step-by-Step
- Heat olive oil in a large stockpot over medium heat.
- Add diced onion, carrots, and celery, sautéing for 5 to 7 minutes until vegetables are softened.
- Add minced garlic and cook for 1 minute until fragrant.
- Pour in chicken stock, dried thyme, and the bay leaf, then bring the mixture to a boil.
- Place whole chicken breasts into the boiling broth, reduce heat to low, cover, and simmer for 20 minutes.
- Remove the chicken breasts from the pot, shred using two forks, and set aside.
- Add the uncooked rice to the pot, cover, and continue to simmer for 15 to 20 minutes until the rice is tender.
- Return the shredded chicken to the pot and stir in the fresh parsley and lemon juice.
- Remove the bay leaf and season with salt and black pepper to taste before serving.
Best Ways to Enjoy It
Serve this soup hot in your favorite oversized ceramic mugs. It pairs beautifully with a crusty piece of bread for dipping into the broth.
For a full meal, add a simple side salad with a light vinaigrette. Set the table, light a candle, and enjoy this cozy winter meal with your family. It is the best way to end a long, cold day.
Storage & Reheating
Store any leftovers in an airtight container in the fridge for three days. The rice will absorb more liquid as it sits in the refrigerator.
When you reheat it, just add a splash of extra broth or water. Warm it gently on the stove over medium-low heat until it is steaming. This soup is a fantastic meal prep option for easy weekday lunches.
Recipe Tips
- Do not skip the fresh lemon juice at the very end.
- It brightens the heavy flavors and makes the soup taste fresh.
- Cut your vegetables into uniform sizes so they cook at the same rate.
- Use two forks to shred the chicken while it is still warm.
- For a holiday gathering, you can easily double this recipe for a crowd.
- Add a handful of fresh spinach at the end for extra greens.
- Always remove the bay leaf before you serve the soup to guests.
Ways to Switch It Up
- Swap the white rice for brown rice for a nuttier flavor.
- Add a pinch of red pepper flakes if you like a little heat.
- Use rotisserie chicken to save even more time on busy nights.
- Substitute the thyme with rosemary for a different earthy aroma.
Common Questions
Can I freeze this soup?
You can freeze the broth and chicken, but the rice may get mushy. It is best to freeze the soup without the rice and add fresh rice later.
What rice is best for this soup?
Long-grain white rice is best because it stays distinct and doesn’t get too sticky. It absorbs the savory chicken broth perfectly while maintaining a good texture.
Will my kids like this?
Most kids love the simple, familiar flavors of chicken and rice. It is a very picky-eater friendly meal that feels safe and comforting for little ones.
I hope this cozy recipe brightens your winter evenings. Give it a try and let every warm bite comfort you. Happy cooking!
— Lidia
Chicken and Rice Soup
Ingredients
- 1 lb boneless skinless chicken breasts
- 1 cup long -grain white rice, uncooked
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 large carrots , sliced into rounds
- 2 stalks celery , sliced
- 3 cloves garlic , minced
- 8 cups chicken stock
- 1 teaspoon dried thyme
- 1 bay lea f
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
- Salt to taste
- Black pepper to taste
Instructions
- Heat olive oil in a large stockpot over medium heat.
- Add diced onion, carrots, and celery, sautéing for 5 to 7 minutes until vegetables are softened.
- Add minced garlic and cook for 1 minute until fragrant.
- Pour in chicken stock, dried thyme, and the bay leaf, then bring the mixture to a boil.
- Place whole chicken breasts into the boiling broth, reduce heat to low, cover, and simmer for 20 minutes.
- Remove the chicken breasts from the pot, shred using two forks, and set aside.
- Add the uncooked rice to the pot, cover, and continue to simmer for 15 to 20 minutes until the rice is tender.
- Return the shredded chicken to the pot and stir in the fresh parsley and lemon juice.
- Remove the bay leaf and season with salt and black pepper to taste before serving.
