When the weather turns cold nothing norishes like a warm bowl of Chicken and Rice Soup. Filled with shredded chicken, hearty rice and tender vegetables this cozy soup nourishes body and soul.
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Making soup from scratch is easy and oh so satisfying. Packed with flavor thanks to plenty of plenty of vegetables and fresh herbs this homemade chicken soup with rice is a recipe you’ll want to have on hand all winter. This soup starts doubling down on flavor by cooking chicken in chicken broth. The chicken then gets shredded and returned to the broth along with the veggies and rice. For more delicious homemade soup recipes take a look at my Spicy Roasted Cauliflower Soup, Mediterranean Lentil Soup and Creamy Chicken and Wild Rice Soup!
Ingredients
- Olive oil
- Carrots
- Celery
- Onion
- Garlic
- Chicken broth
- Fresh Thyme
- Fresh rosemary
- Kosher salt
- Ground black pepper
- Chicken breast boneless,skinless
- Arborio rice or long grain rice
Cooking Tips
- Feel free to use chicken thighs in place of chicken breasts if that’s what you have on hand.
- You can replace the rice with wild rice but increease the cooking time for at least 20 extra minutes or until the wild rice is tender and cooked through
- You can substitute or add your favorite herbs like oregano or fresh parsley
- Stir in 1-2 tablespoons of lemon juice to add a bit of brightness if you’d like
- If you like a creamy broth you can stir in 1/2 cup of heavy cream
How to Make Chicken and Rice Soup
Heat the olive oil in a large Dutch or a large pot oven over medium heat.Add the carrots, celery, onion and garlic cloves and saute for 4 minutes or until the veggies have softened.Pour in the chicken stock and place chicken breast in the broth. Add in the rice, rosemary, thyme, salt and pepper. Bring to a boil and them reduce to a simmer and cook for 15 minutes or until the chicken has reached an internal temperature of 165 degrees F.
Using tongs or a slotted spoon remove the chicken from the broth and shred it using two forks. Return the shredded chicken to the pot and cook for an additional 10 minutes or until the rice is fully cooked and tender. Stir in additional salt and pepper to taste and serve as desired.
Storage
Store leftovers in the refrigerator in an airtight container for up to 3 days. As the soup rests the rice will absorb some of the broth. You may want to add additional chicken broth when reheating your leftover soup.
If you like this Chicken and Rice Soup be sure to take a look at some of my other recipes!
Pasta with Prosciutto and Peas
If you make this Chicken and Rice Soup please be sure to leave a comment and/or give this recipe a 5 star rating! Be sure to follow me on Youtube, Facebook and Pinterest for my latest recipes. Also, if you do make this recipe please tag me on Instagram, I’d love to see what you guys are making!
Classic Chicken and Rice Soup
Equipment
- 1 large dutch oven
- 1 chef's knife
- 1 large cutting board
Ingredients
- 1 tablespoon olive oil
- 2 large carrots peeled and sliced
- 2 sticks celery sliced
- 1 large onion diced
- 2-3 cloves garlic minced
- 6 cup chicken broth
- 1 tablespoon fresh thyme approx 2-3 sprigs
- 1 tablespoon freshrosemary approx 203 sprigs
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1 pound chicken breasts boneless,skinless
- 1 cup arborio rice or long grain rice
Instructions
- Heat the olive oil in a large Dutch oven over medium heat.
- Add the carrots, celery, onion and garlic and saute for 4 minutes or until the veggies have softened.
- Pour in the chicken stock and place chicken breast in the broth. Add in the rice, rosemary, thyme, salt and pepper. Bring to a boil and them reduce to a simmer and cook for 15 minutes or until the chicken has reached an internal temperature of 165 degrees F.
- Remove the chicken from the broth and shred it using two forks. Return the shredded chicken to the pot and cook for an additional 10 minutes or until the rice is fully cooked and tender. Stir in additional salt and pepper to taste and serve as desired.
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