Warm, hearty and loaded with flavor, this easy chicken and rice soup recipe is the ultimate comfort food! Veggies, chicken, potatoes and rice in a savory broth, a simple and easy soup recipe that makes for the perfect dinner.
Skip the soup and make this Chicken and Rice dinner instead!
CHICKEN AND RICE SOUP
Looking for a warm and cozy soup recipe to enjoy during the colder weather? Try this simple chicken and rice soup! Savory broth loaded with veggies, juicy chicken and tender rice. Not only is this flavorful and easy soup recipe but it comes together in under 35 minutes! Enjoy a warm bowl of chicken rice soup, no matter what the occasion!
WHAT YOU NEED-
- Onion– You can use either red onion, yellow onion or even sweet onion for this soup. You can’t have soup without onions!
- Carrots– For this chicken rice soup, you can use sliced, diced or even julienned carrots, whichever cut you prefer.
- Garlic– This recipe calls for freshly minced garlic cloves, but jarred minced garlic will also work.
- Chicken– Either skinless boneless chicken thighs or breasts can be used! You can also just use shredded chicken, just add it with potatoes and rice.
- Potatoes– Russet (Idaho) potatoes, Yukon gold, or red potatoes will work in this soup. Be sure to evenly dice the potatoes for even cooking.
- Rice– This recipe calls for long grain white rice, I love using Uncle Ben’s rice! You can also use long grain brown rice or even wild rice. Just be sure to follow the rice cook time to avoid over cooking rice, so that you do not get mushy rice.
- Flavor– To flavor this soup, I use the classics, salt, pepper, Italian seasoning, onion powder, paprika, and bay leaves. You can also add your other favorite seasonings, like Mr. Dash, or Vegeta.
- Broth– The base of this soup is chicken broth and water! Either chicken broth, chicken stock or vegetable broth can be used. You can also just use chicken bouillon and water to make your own broth if desired.
- Herbs– Adding freshly chopped herbs to this rice soup adds so many flavors! Cilantro, parsley, dill or a mix of herbs works great.
HOW TO MAKE CHICKEN RICE SOUP
This simple chicken rice soup can be ready in under 35 minutes, the perfect weeknight dinner idea!
- In a large pot or Dutch oven, sauté onions and carrots until tender. Add garlic and cook until fragrant.
- Once the veggies are tender, add the cubed chicken and sauté until cooked through. (Season the chicken with salt and pepper, to taste.)
- Add the liquids and seasonings to the pot and bring it to a boil.
- Once boiling, add the potatoes and rice and cook for about 15 minutes, until potatoes and rice are cooked through.
- Remove from heat, top with freshly chopped herbs. (Season to taste and adjust seasoning if desired.)
- Serve immediately while it is still hot.
QUESTIONS YOU MIGHT HAVE:
No! You can add more vegetables, like celery, bell peppers, and mushrooms! You can also swap for pork, beef or turkey.
You can totally make this recipe a creamy chicken and rice soup! Just add some heavy whipped cream or milk once the rice and potatoes are cooked and bring it to a simmer and turn off.
I love adding mushrooms to this soup! You can add fresh mushrooms and sauté with the onions and carrots, or you can use dried mushrooms and add with the rice and potatoes. I love using THESE dried mushrooms.
No! The rice goes into the soup uncooked. If you want to use leftover cooked soup, you can do that, you can add it after the potatoes are cooked!
Yes! This soup is great to make when you have leftover rotisserie shredded chicken! Just add it once the veggies are cooked and continue with the instructions.
If your rice is mushy, you overcook it. You want to keep an eye on the rice as it is cooked. The cooking time does vary depending on the type of rice you use.
Yes, this soup can be made 3-4 days ahead of time. When the soup is cooled, store it in the fridge, and just reheat it in the microwave or stovetop.
OTHER SOUP RECIPES-
Colder weather calls for soup season! Check out these delicious soup recipes:
Easy Chicken and Rice Soup
Ingredients
- 1 Tbsp butter or oil
- 1/2 cup onion finely chopped
- 1/2 cup carrots sliced
- 2 garlic cloves minced
- 1/2 lb boneless skinless chicken thighs or breast cubed
- 1 ½ tsp salt
- ½ tsp ground black pepper
- ½ tsp Italian seasoning
- ½ tsp onion powder
- ½ tsp paprika
- 2 bay leaves
- 32 oz chicken broth
- 4 cups water
- 1 lb potatoes evenly diced
- 1 cup long-grain white rice
- 2 Tbsp freshly chopped parsley or cilantro optional
Instructions
- In a large pot or Dutch oven, add oil, chopped onions, and sliced carrots and sauté for about 3-4 minutes on medium high heat.
- Once the veggies are tender, add the minced garlic and cook for an additional minute, until fragrant.
- Add the cubed chicken to the skillet and sauté for about 5 minutes, until the chicken is cooked. (Season the chicken with salt and pepper, to taste.)
- Pour the chicken broth, water, salt, pepper, Italian seasoning, onion powder, paprika, and bay leaves into the pot. Mix and bring the liquid to a boil.
- Once the water is boiling, add the potatoes and rice to the pot and cook for 15 minutes, until potatoes and rice are cooked through.
- Turn off the heat and add in the freshly chopped herbs. Season to taste and adjust seasonings to your preference.
- Serve immediately while it is still hot.
Leave a Reply