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Chicken and Rice Soup

This comforting chicken and rice soup combines shredded cooked chicken, tender rice, and aromatic vegetables simmered in savory broth. The result is a warm, hearty bowl with a slightly thickened broth and vibrant flavors, perfect for cozy weekends or quick weeknight dinners. It’s a simple, adaptable dish that feels like a warm hug in a bowl.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Homestyle
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 2 cups cooked shredded chicken rotisserie or leftover roast chicken works well
  • 1 cup short or medium grain rice jasmine or basmati rice
  • 1 large onion diced
  • 3 cloves garlic minced
  • 2 carrots carrots diced
  • 2 stalks celery diced
  • 4 cups chicken broth low sodium preferred
  • to taste salt and pepper adjust to preference
  • 1 tablespoon lemon juice or hot sauce optional, for brightness
  • 2 tablespoons fresh herbs parsley or dill, chopped

Equipment

  • Large heavy-bottomed pot
  • Sharp knife
  • Wooden spoon
  • Measuring cups and spoons

Method
 

  1. Gather all your ingredients, and bring a large heavy-bottomed pot to a medium heat.
  2. Add a splash of oil to the pot, then sauté the diced onion and minced garlic until fragrant and translucent, about 3-4 minutes. The onions should be soft and slightly shimmering.
  3. Stir in the diced carrots and celery, cooking until they soften slightly and release a sweet aroma, about 5 minutes. The vegetables should be crisp-tender and fragrant.
  4. Add the shredded cooked chicken and rice to the pot, stirring to combine everything evenly.
  5. Pour in the chicken broth, bringing the mixture to a gentle simmer. You should see small bubbles forming around the edges.
  6. Reduce the heat to low and let the soup simmer gently for about 20 minutes. Stir occasionally, watching the rice become tender and the flavors meld together.
  7. Taste the soup and add salt and pepper as needed. For extra brightness, stir in a splash of lemon juice or hot sauce.
  8. Remove the pot from heat and let the soup rest for 5 minutes, allowing the flavors to deepen and the broth to slightly thicken.
  9. Stir in chopped fresh herbs for a burst of herbal freshness and vibrant color.
  10. Serve the soup hot, with a spoonful of herbs on top and a warm piece of bread if desired.