Chicken and Rice Soup Recipe
This thick and hearty chicken and rice soup is perfect for a weeknight dinner or Sunday supper. Goes together in an hour. Delicious served with hot crusty bread!
Why This Recipe Works
Like most soup recipes, chicken and rice soup has definitely been done before! There are all sorts of variations to be found online, and in cookbooks. This version is very basic, and doesn’t contain any odd or hard-to-find ingredients. It’s also made from fresh ingredients, and you can taste that amazing flavor in every bite. This recipe has been updated with easier instructions and can now be made in one pot!
Instructions
- Chop the celery, carrots, onion, and garlic.
- In a 5-6 quart stock pot or large soup pot, over medium-high heat, heat butter and olive oil.
- Add celery, carrots, onion, and garlic.
- Cook for 10 minutes, stirring often.
- Add 1/3 cup flour to the vegetables. Stir and cook for 2-3 minutes.
- Add chicken broth.
- Add half and half.
- Add chicken and bring to a boil.
- Add rice and Lawry’s seasoned salt.
- Bring to a second boil.
- Turn off the burner and cover the pot.
- Let pot sit for 30 minutes without lifting the lid.
- Season with salt and pepper.
- Garnish with fresh chopped rosemary, thyme, or parsley before serving.
TIPS
- It’s a good idea to have two 32 oz. boxes of chicken broth on hand. Almost always, I add more chicken broth after the rice is fully cooked. If you love a thick, almost stew-like soup, no extra chicken broth is needed.
- You can use whatever kind of chicken your family prefers. If you use boneless skinless chicken breasts or tenders, cook them in your dutch oven before you start the soup. Begin with a little olive oil in the pot. Add your chicken, then salt and pepper to taste. Cook until the outside is nicely browned, and the inside is no longer pink. Remove the chicken from the pot and let it rest. Cut it into thin slices or chunks before it’s added back to the soup. Rotisserie chicken also works very well, it’s tender, and is super convenient if you are short on time. Chicken thighs can also be used.
- The amounts and choices for the vegetables and garlic are simply guidelines. Feel free to use more or less…and add additional veggies according to your family’s tastes. Suggestions are green beans, mushrooms, corn, or peas.
- For a richer-tasting soup, substitute chicken stock for the chicken broth…or use half chicken stock and half chicken broth. Feel free to use low sodium chicken broth if desired.
- To make gluten-free chicken and rice soup: substitute cornstarch or gluten-free flour for the all purpose flour. Also, pay attention to the chicken broth. Some organic broths contain gluten.
- The best rice to use for this soup is long grain white rice, and it cooks in a reasonable amount of time. If you use brown rice or wild rice, the cooking time at the end will need to be increased. Basmati or jasmine rice can also be used.
- Milk can be substituted for the half and half.
- Adding fresh herbs to this chicken and rice soup is also very good. A few sprigs of fresh thyme, a bay leaf, or one sprig of rosemary, can be placed in the soup while it simmers at the very end. Make sure to remove the herbs before serving.
What to Serve with Chicken and Rice Soup
When I serve soup for supper, I usually include some sort of bread. The honest truth is that my husband would be completely satisfied with soup and some saltine crackers! A hearty crusty bread, either homemade or from the grocery, is a good choice. A savory bread, like beer bread, garlic cheese bread, or rosemary buttermilk bread, is delicious as well.
How to Store
Cool the soup completely. Transfer to an airtight container. Store in the refrigerator for up to three days. To reheat, portion it out into individual bowls. Heat each bowl in the microwave for 30 second increments until the soup is hot and ready to eat. (If the soup has thickened, just add a little chicken broth while reheating.)
Make Ahead + Freezing Tip
If you want to make this chicken and rice soup in advance, the best thing to do is make the soup with all the ingredients, except the rice. Store the rice-less soup in the refrigerator for up to 3 days. Using medium heat, cook on the stovetop, and add the rice when the soup comes to a boil. Cover and simmer for 20 minutes or until the rice is cooked. Follow these same instructions if you want to meal prep and freeze. Place the rice-less soup in a freezer safe container and freeze for up to 3 months. When you are ready to serve, just thaw and follow the directions above.
Tools for Soup Making
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Making soup is, at least for me, one of life’s simple pleasures. The act of chopping the vegetables, that keeps your hands busy for a little while, is very therapeutic. The smell that fills your kitchen when a pot of soup is cooking on your stove is comforting and reassuring. Serving wholesome and delicious bowls of soup to your family will put a smile on your face every time!
More favorite chicken soup recipes
- Semi Homemade Chicken Noodle Soup
- Chicken Florentine Soup
- Chicken Gnocchi Soup (Olive Garden Copycat)
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Chicken and Rice Soup Recipe
Ingredients
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 cup carrots (chopped or shredded)
- 1 cup celery (chopped)
- 1/2 large sweet onion (chopped)
- 1 teaspoon minced garlic
- 1/3 cup flour
- 32 oz. chicken broth
- 2 cups half and half (milk can also be used)
- 2 cups chicken (cubed)
- 3/4 cup uncooked rice
- 1/2 teaspoon Lawry's Seasoned Salt
- salt and pepper to taste
Garnish
- fresh minced cilantro, thyme, or parsley
Instructions
- Chop the celery, carrots, onion, and garlic.
- In a 5-6 quart stock pot, over medium high heat, heat butter and olive oil.
- Add celery, carrots, onion, and garlic.
- Cook for 10 minutes, stirring often.
- Add 1/3 cup flour to the vegetables. Stir and cook for 2-3 minutes.
- Add chicken broth.
- Add half and half.
- Add chicken and bring to a boil.
- Add rice and Lawry's seasoned salt.
- Bring to a second boil.
- Turn off the burner and cover the pot.
- Let pot sit for 30 minutes without lifting the lid.
- Season with salt and pepper.
- Garnish with fresh chopped rosemary, thyme, or parsley before serving.
Nutrition
