why make this recipe
Chicken and Rice Soup is a comforting dish that warms the heart and is perfect for any occasion. It’s easy to make, filling, and packed with flavors. This soup is a great way to use leftover chicken or simply a good reason to cook some fresh chicken. With its simple ingredients, you can have a delicious meal on the table in less than an hour. Plus, it’s a one-pot recipe which means fewer dishes to clean up after!
how to make Chicken and Rice Soup
Ingredients :
- 1 pound chicken breasts
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 6 cups chicken broth
- 1 cup white rice
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Directions :
- In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery; sauté until tender.
- Add garlic and sauté for another minute.
- Add the chicken breasts and pour in the chicken broth. Bring to a boil, then reduce heat and let simmer for 20 minutes.
- Remove the chicken, shred it into pieces, and return it to the pot.
- Stir in rice and cook until the rice is tender, about 15 minutes.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley if desired.
how to serve Chicken and Rice Soup
Serve the Chicken and Rice Soup warm in bowls. You can add a sprinkle of fresh parsley on top for a nice touch. This soup pairs well with crusty bread or a light salad. Enjoy it as a wholesome lunch or dinner for a cozy family gathering.
how to store Chicken and Rice Soup
Let the soup cool down to room temperature before storing. Transfer it to airtight containers and keep it in the refrigerator for up to 3-4 days. If you want to store it longer, you can freeze the soup in freezer-safe containers for up to 3 months. When ready to eat, just reheat in the microwave or on the stovetop until hot.
tips to make Chicken and Rice Soup
- For a richer flavor, you can use homemade chicken broth.
- Feel free to add other vegetables like peas or corn for extra color and nutrition.
- Adjust the amount of rice according to how thick you like your soup; add less for a brothier soup or more for a thicker consistency.
variation
You can make a creamy version of Chicken and Rice Soup by adding a splash of heavy cream or half-and-half just before serving. Another variation is to include herbs such as thyme or rosemary for added flavor.
FAQs
Can I use leftover chicken for this recipe?
Yes, leftover rotisserie chicken works well. Just add it in towards the end of cooking to warm through.
Is this soup gluten-free?
Yes, the ingredients in this recipe are gluten-free. Just ensure the chicken broth you use is certified gluten-free.
Can I make this soup in a slow cooker?
Yes! Sauté the vegetables first, then add everything to the slow cooker. Cook on low for about 6 hours or high for 3-4 hours until the chicken is cooked through.
Chicken and Rice Soup
Ingredients
Main ingredients
- 1 pound chicken breasts Can use leftover chicken if preferred
- 1 tablespoon olive oil For sautéing vegetables
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 6 cups chicken broth Use homemade for a richer flavor
- 1 cup white rice Adjust quantity for desired soup thickness
- Salt and pepper to taste
- Fresh parsley for garnish (optional) For serving
Instructions
Cooking
- In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery; sauté until tender.
- Add garlic and sauté for another minute.
- Add the chicken breasts and pour in the chicken broth. Bring to a boil, then reduce heat and let simmer for 20 minutes.
- Remove the chicken, shred it into pieces, and return it to the pot.
- Stir in rice and cook until the rice is tender, about 15 minutes.
- Season with salt and pepper to taste.