Homemade Chicken & Rice Soup Recipe
Servings: 6
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Ingredients:
- 1 lb (450 g) boneless, skinless chicken breasts or thighs
- 1 cup (190 g) uncooked long-grain white rice (or brown rice for a healthier option)
- 1 large onion, diced
- 3 medium carrots, peeled and sliced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 8 cups (2 liters) chicken broth (preferably low sodium)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 bay leaves
- Salt and freshly ground black pepper to taste
- 2 tablespoons olive oil or butter
- Juice of 1 lemon (optional)
- Fresh parsley, chopped, for garnish
Instructions:
1. Prepare the Ingredients:
Start by prepping all your ingredients. Dice the onion, slice the carrots, and chop the celery. Mince the garlic and set aside. If using whole chicken breasts or thighs, leave them whole for now, as they will be shredded after cooking. Measure out the rice, herbs, and broth to have everything ready before starting.
2. Sauté the Vegetables:
In a large pot or Dutch oven, heat the olive oil (or butter) over medium heat. Once hot, add the diced onions and sauté for 3-4 minutes until they start to turn translucent. Then, add the chopped carrots, celery, and minced garlic. Continue cooking for another 3-5 minutes until the vegetables soften and become fragrant.
3. Add the Chicken and Broth:
Place the whole chicken breasts or thighs on top of the sautéed vegetables. Pour the chicken broth over the chicken and vegetables, making sure the chicken is fully submerged. Add the dried thyme, oregano, and bay leaves to the pot. Stir to combine. Bring the soup to a gentle boil over medium-high heat.
4. Cook the Chicken:
Once the soup comes to a boil, reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes. During this time, the chicken will cook through and become tender, and the flavors will meld together. Stir the soup occasionally to ensure the vegetables don’t stick to the bottom.
5. Shred the Chicken:
After 20-25 minutes of simmering, use a pair of tongs or a slotted spoon to carefully remove the chicken breasts (or thighs) from the pot. Place them on a cutting board and shred them using two forks. Once shredded, return the chicken to the soup pot.
6. Cook the Rice:
Now that the chicken has been shredded, add the uncooked rice to the pot. Stir well to distribute the rice evenly. Continue simmering the soup uncovered for another 15-20 minutes until the rice is fully cooked and tender. If using brown rice, you may need to add an additional 5-10 minutes of cooking time.
7. Adjust Seasoning:
Once the rice is cooked, taste the soup and adjust the seasoning if necessary. Add salt and freshly ground black pepper to taste. If you prefer a slightly tangy flavor, squeeze the juice of one lemon into the soup and stir well. The lemon juice will add a refreshing brightness to the overall flavor.
8. Garnish and Serve:
Remove the bay leaves from the soup before serving. Ladle the soup into bowls and garnish with freshly chopped parsley for a pop of color and added freshness.
Tips for Customization:
- Vegetable Variations: Feel free to add other vegetables like peas, zucchini, or spinach towards the end of cooking for extra nutrition.
- Rice Alternatives: You can replace white rice with wild rice, quinoa, or orzo pasta for a different texture. Adjust cooking times accordingly.
- Make it Creamy: If you prefer a creamy soup, add 1/2 to 1 cup of heavy cream or coconut milk after the rice is cooked, and simmer for an additional 5 minutes.
- Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce to spice up the soup.
Storage and Reheating:
This Chicken & Rice Soup stores well in the refrigerator for up to 4 days. However, the rice may absorb a lot of the broth, so you may need to add extra broth when reheating. To reheat, simply warm on the stove over medium heat until hot, or microwave in a microwave-safe container, stirring halfway through.
For freezing, allow the soup to cool completely before transferring it to freezer-safe containers. It can be frozen for up to 3 months. When ready to eat, thaw in the refrigerator overnight and reheat on the stove, adding additional broth as needed.
Nutritional Information (per serving):
- Calories: 320
- Protein: 28 g
- Fat: 10 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Sodium: 750 mg (varies based on broth used)
Conclusion:
This homemade Chicken & Rice Soup is a comforting and wholesome meal that’s perfect for chilly days or when you need something nourishing. With tender chicken, hearty vegetables, and fluffy rice, it’s filling yet light enough to enjoy as a weeknight dinner. Plus, it’s versatile — customize it with your favorite vegetables or grains to make it your own!
