chicken and rice soup recipe

There’s a certain magic in transforming leftovers into a new, comforting meal. This chicken and rice soup is my go-to when I want something hearty without fuss. It’s a way to breathe new life into cooked chicken, turning it into a warm hug on a chilly day.

Why I keep coming back to this soup

It’s the kind of dish that’s flexible and forgiving, perfect for improvising with what’s in the fridge. Each spoonful reminds me of family dinners and lazy weekends. It’s quick to throw together but feels like a warm, familiar hug every time.

What’s in this soup, and why it works

• Chicken breast or thigh:: Cooked and shredded, it adds protein and tender bites. Use leftovers or poach fresh.
• Rice:: Short or long grain, it thickens the soup and adds texture. Rinse if you prefer less starch.
• Carrots & celery:: Provide sweetness and crunch. Feel free to swap with parsnips or turnip for a different twist.
• Chicken broth:: The base that flavors the whole bowl. Opt for low-sodium if you want to control salt.
• Lemon:: Brightens everything with zesty acidity. Skip if citrus isn’t your thing.
• Herbs & spices:: Parsley or thyme freshen up the bowl. Basil or dill work in a pinch.
• Oil & seasonings:: Olive oil for sautéing, salt, pepper to taste, and maybe a pinch of red pepper flakes for heat.

Tools of the trade for a cozy soup

• Large soup pot: To cook everything evenly and hold enough for multiple servings.
• Wooden spoon: For stirring without scratching your pot.
• Sharp knife: To chop vegetables cleanly and precisely.
• Measuring cups and spoons: To keep your seasoning in check.
• Ladle: For serving up those generous bowls.

Soup-making steps with a personal touch

Step 1: Start by gathering all your ingredients and tools to keep everything within reach.

Step 2: In a large pot, sauté diced onions and garlic in a splash of oil until fragrant and translucent, about 5 minutes.

Step 3: Add chopped carrots and celery, cook until slightly softened, about 3-4 minutes, stirring occasionally.

Step 4: Pour in chicken broth, bring to a boil, then lower to a simmer.

Step 5: Stir in cooked shredded chicken and rice, season with salt, pepper, and a squeeze of lemon for brightness.

Step 6: Simmer gently for another 10 minutes, letting flavors meld and rice to absorb the broth.

Step 7: Taste and adjust seasoning—more lemon, salt, or pepper as needed.

Step 8: Ladle into bowls, garnish with fresh herbs if you like, and enjoy a warm bowl of comfort.

Cooking checkpoints to keep your soup perfect

• Onions should be golden and fragrant, not burnt.
• Carrots and celery need to soften but still hold a slight bite.
• Broth should be clear, not cloudy, indicating proper simmering.
• Rice should be tender but not mushy, about 10-12 minutes simmered in the broth.

Common pitfalls and how to dodge them

• Overcooking the rice until it turns to porridge.? Add rice too early, it gets mushy—wait until the last 10 minutes to stir it in.
• Cloudy, frothy broth from boiling too hard.? Let the broth boil too vigorously—keep it at a gentle simmer.
• Adding too much salt early, making the broth salty.? Season at the end to avoid oversalting.
• Ending up with bland or overly salty soup.? Forget to taste and adjust—season gradually.

Hearty Chicken and Rice Soup

This comforting chicken and rice soup transforms cooked leftovers into a nourishing bowl with tender shredded chicken, simmered vegetables, and rice. The soup is gently cooked to develop flavors, resulting in a warm, slightly thickened broth with a cozy, homey texture. Perfect for quick weeknight meals or repurposing leftovers, it’s a versatile and satisfying dish.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 250

Ingredients Equipment Method

Ingredients

  

• 1 tablespoon olive oil
• 1 medium onion diced
• 3 cloves garlic minced
• 2 carrots carrots chopped
• 2 stalks celery chopped
• 4 cups chicken broth low-sodium preferred
• 1 1/2 cups cooked chicken shredded leftovers or cooked fresh
• 3/4 cup rice rinsed if less starchy
• 1 lemon lemon juiced
• 2 tablespoons fresh parsley chopped, for garnish
• to taste salt and pepper

Equipment

• Large soup pot
• Wooden spoon
• Sharp knife
• Measuring cups and spoons
• Ladle

Method

 

1. Heat the olive oil in a large soup pot over medium heat until shimmering and fragrant.
   
2. Add the diced onion and minced garlic to the pot, stirring frequently. Cook for about 5 minutes until the onion is soft and fragrant, and the garlic becomes aromatic.
   
3. Stir in the chopped carrots and celery, cooking for another 3-4 minutes until they begin to soften and brighten in color.
   
4. Pour in the chicken broth, bringing the mixture to a gentle boil. Reduce the heat to a simmer and let it bubble gently for 5 minutes.
   
5. Add the shredded cooked chicken and rinsed rice to the pot, stirring to combine. Season with salt, pepper, and squeeze in the lemon juice.
   
6. Let the soup simmer gently for about 10-12 minutes, stirring occasionally, until the rice is tender and has absorbed some of the broth, thickening the soup slightly.
   
7. Taste the soup and adjust the seasoning with additional salt, pepper, or lemon juice as desired for brightness and balance.
8. Serve the hot soup in bowls, garnished with chopped fresh parsley for a pop of color and fresh flavor.