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Chicken and Rice Soup Recipe Chicken and Rice Soup Recipe

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Chicken and Rice Soup Recipe

This Chicken and Rice Soup is a cozy, hearty meal with tender chicken, veggies, and perfectly cooked rice, all simmered in a flavorful broth. Perfect for chilly nights!

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Nothing beats a comforting bowl of Chicken and Rice Soup on a chilly day. This recipe is a hearty blend of tender chicken breast, rice, and fresh veggies simmered in a flavorful chicken broth. It's simple, nourishing, and perfect for a cozy meal. Let's dive in and whip up this delicious soup!

Chicken and Rice Soup Recipe

Ingredients:

  • 1 lb chicken breast, diced
  • 1 cup rice
  • 1 onion, chopped
  • 2 carrots, sliced
  • 2 cloves garlic, minced
  • 6 cups chicken broth
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried thyme

Instructions:

  1. In a large pot, heat a bit of oil over medium heat. Add the diced chicken and cook until browned.
  2. Add the chopped onion, sliced carrots, and minced garlic. Cook until the vegetables are tender.
  3. Pour in the chicken broth and bring to a boil.
  4. Add the rice, salt, pepper, and dried thyme. Reduce heat and let it simmer for about 20 minutes, or until the rice is cooked.
  5. Serve hot and enjoy!

What You Will Need to Make This Soup

What you will need to make chicken and rice soup

  • Chicken breast: Provides lean protein, making the soup hearty and filling.
  • Rice: Adds bulk and texture, making the soup more satisfying.
  • Onion: Adds a sweet, savory base flavor that enhances the overall taste.
  • Carrots: Brings sweetness and a bit of crunch, adding color and nutrition.
  • Garlic: Infuses the soup with a rich, aromatic depth.
  • Chicken broth: Forms the flavorful, comforting base of the soup.
  • Dried thyme: Adds an earthy, slightly minty flavor that complements the other ingredients.

Tools and Instruments Needed

  • Large pot: Needed to cook the chicken, vegetables, and rice together, ensuring even heat distribution and proper simmering.
  • Knife: Essential for dicing chicken, chopping onions, slicing carrots, and mincing garlic.
  • Cutting board: Provides a safe surface for preparing all the ingredients.
  • Wooden spoon: Useful for stirring the soup, preventing ingredients from sticking to the pot.
  • Measuring cups: Ensures accurate measurement of rice and broth for consistent results.

Chicken and Rice Soup Recipe

A comforting and hearty chicken and rice soup, perfect for chilly days.
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Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Main Course
Cuisine American
Servings 4 servings
Calories 250 kcal

Equipment

  • Large pot
  • Knife
  • Cutting board

Ingredients:  

Main Ingredients

  • 1 lb Chicken breast, diced
  • 1 cup Rice
  • 1 Onion, chopped
  • 2 Carrots, sliced
  • 2 cloves Garlic, minced
  • 6 cups Chicken broth
  • 1 tsp Salt
  • 1/2 tsp Black pepper
  • 1 tsp Dried thyme

Instructions: 

  • 1. In a large pot, heat a bit of oil over medium heat. Add the diced chicken and cook until browned.
  • 2. Add the chopped onion, sliced carrots, and minced garlic. Cook until the vegetables are tender.
  • 3. Pour in the chicken broth and bring to a boil.
  • 4. Add the rice, salt, pepper, and dried thyme. Reduce heat and let it simmer for about 20 minutes, or until the rice is cooked.
  • 5. Serve hot and enjoy!

Notes:

This soup is great for meal prep and can be stored in the fridge for up to 3 days.

Nutrition value:

Calories: 250kcalCarbohydrates: 30gProtein: 20gFat: 5gSaturated Fat: 1gCholesterol: 50mgSodium: 800mgPotassium: 400mgFiber: 2gSugar: 3gVitamin A: 3000IUVitamin C: 10mgCalcium: 50mgIron: 2mg

Keywords:

Keyword Chicken Soup
Tried this recipe?Let us know how it was!

Make Ahead and Freezing Instructions

Make Ahead Instructions

  • Cook the soup as directed.
  • Let it cool completely.
  • Store in airtight containers.
  • Refrigerate for up to 3 days.

Freezing Instructions

  • Cool the soup fully.
  • Transfer to freezer-safe containers.
  • Leave some space for expansion.
  • Freeze for up to 3 months.
  • Thaw in the fridge overnight.
  • Reheat on the stove until hot.

Using brown rice instead of white rice not only adds a nutty flavor but also boosts the fiber content, making the soup more filling and nutritious.

Frequently Asked Questions

FAQ:
Can I use brown rice instead of white rice?
Yes, but it may take longer to cook.
Can I use chicken thighs instead of chicken breast?
Absolutely, thighs add more flavor.
How can I make this soup thicker?
Add a bit of cornstarch mixed with water.
Can I freeze the leftovers?
Yes, it freezes well for up to 3 months.
What other vegetables can I add?
Celery, peas, or corn work great.

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