Why Make This Recipe
Chicken and Rice Soup is a comforting dish that warms you up, especially on chilly days. It’s not just tasty, but also very simple to make. This recipe uses ingredients that you may already have in your kitchen. Plus, it’s a great way to use leftover chicken, making it both economical and delicious. Perfect for family dinners or meal prep!
How to Make Chicken and Rice Soup
Ingredients:
- 1 cup cooked roasted chicken, shredded
- 1 cup white rice
- 2 carrots, diced
- 2 celery stalks, diced
- 1 sweet onion, chopped
- 6 cups chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1 teaspoon garlic, minced
- 1 teaspoon thyme (optional)
Directions:
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion, carrots, and celery; sauté until the vegetables are softened, about 5-7 minutes.
- Stir in the minced garlic and cook for an additional minute.
- Pour in the chicken broth and bring to a simmer.
- Add the shredded chicken, rice, salt, pepper, and thyme (if using).
- Cook for 15-20 minutes until the rice is tender.
- Adjust seasoning if necessary and serve hot.
How to Serve Chicken and Rice Soup
Serve the chicken and rice soup hot. You can add some fresh herbs on top for extra flavor. It goes well with a side of crusty bread or crackers. This will make your mealtime even more enjoyable!
How to Store Chicken and Rice Soup
To store any leftovers, let the soup cool down completely. Place it in an airtight container and keep it in the fridge for up to 3 days. If you want to store it longer, you can freeze it. Just make sure to leave some space in the container, as the soup will expand when frozen. It can last up to 3 months in the freezer.
Tips to Make Chicken and Rice Soup
- Use leftover rotisserie chicken for quick prep.
- Don’t skip the thyme; it adds great flavor.
- If you like it heartier, add more vegetables like peas or corn.
- Adjust the rice quantity based on how thick you want the soup.
Variation
You can make this soup a bit different by adding spices like paprika or cumin for a kick. You can also swap white rice with brown rice or quinoa for a healthier option.
FAQs
1. Can I use uncooked chicken?
Yes, you can use uncooked chicken. Just cook it in the pot before adding the vegetables and broth.
2. Can I make this soup in a slow cooker?
Absolutely! Just combine all the ingredients and let it cook on low for 6-8 hours or high for 3-4 hours.
3. What can I add to make it creamier?
For a creamier soup, add a splash of heavy cream or some milk just before serving.
Chicken and Rice Soup
Ingredients
Main Ingredients
- 1 cup cooked roasted chicken, shredded Use leftover rotisserie chicken for quick prep.
- 1 cup white rice Can swap with brown rice or quinoa for a healthier option.
- 2 carrots, diced
- 2 celery stalks, diced
- 1 sweet onion, chopped
- 6 cups chicken broth
Seasonings and Oils
- 1 teaspoon salt Adjust seasoning if necessary.
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil For sautéing.
- 1 teaspoon garlic, minced
- 1 teaspoon thyme (optional) Adds great flavor.
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion, carrots, and celery; sauté until the vegetables are softened, about 5-7 minutes.
- Stir in the minced garlic and cook for an additional minute.
Cooking
- Pour in the chicken broth and bring to a simmer.
- Add the shredded chicken, rice, salt, pepper, and thyme (if using).
- Cook for 15-20 minutes until the rice is tender.
- Adjust seasoning if necessary and serve hot.