Chicken Soup with Rice

Chicken Soup with Rice Recipe

Chicken soup with rice is a classic comfort food that is both hearty and nutritious. This dish is perfect for cozy evenings or when you need a warm, soothing meal. Made with tender chicken, vegetables, and rice simmered in a savory broth, it’s an easy-to-make recipe that’s full of flavor. Below, you’ll find step-by-step instructions to create this comforting dish.

Ingredients

Main Ingredients

• Chicken thighs or breasts – 1 lb (boneless or bone-in)
• Rice – 1 cup (white, jasmine, or basmati)
• Chicken broth – 6 cups (homemade or low-sodium store-bought)
• Carrots – 2, peeled and sliced
• Celery stalks – 2, sliced
• Onion – 1 medium, diced
• Garlic – 3 cloves, minced
• Olive oil – 2 tablespoons
• Bay leaves – 2
• Dried thyme – 1 teaspoon (or 2 sprigs fresh thyme)
• Salt and black pepper – to taste
• Fresh parsley – chopped, for garnish
• Lemon wedges – for serving (optional)

Step-by-Step Instructions

Step 1: Cook the Chicken

1. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
2. Season the chicken with salt and black pepper and add it to the pot. Sear for 4-5 minutes per side until golden brown. Remove the chicken and set aside.

Step 2: Sauté the Vegetables

1. In the same pot, add the diced onion, carrots, and celery. Sauté for 5-6 minutes until the vegetables start to soften.
2. Add the minced garlic and cook for another minute until fragrant.

Step 3: Build the Soup Base

1. Return the chicken to the pot and pour in the chicken broth.
2. Add the bay leaves and dried thyme. Bring the soup to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, or until the chicken is tender and cooked through.

Step 4: Shred the Chicken and Add Rice

1. Remove the chicken from the pot and shred it with two forks. Discard any bones if using bone-in chicken.
2. Return the shredded chicken to the pot and add the rice. Simmer for an additional 15-20 minutes until the rice is cooked and tender.

Step 5: Final Seasoning and Serve

1. Taste the soup and adjust seasoning with more salt and black pepper if needed.
2. Remove the bay leaves and discard them.
3. Serve hot, garnished with fresh parsley and a squeeze of lemon juice for added brightness, if desired.

Serving and Storage Tips

• Serving: Pair this soup with crusty bread or a simple salad for a complete meal.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The rice may absorb some of the broth, so add more chicken broth or water when reheating.
• Freezing: For the best texture, freeze the soup without the rice and add freshly cooked rice when reheating.

Helpful Notes

• Rice Options: You can use white, jasmine, or basmati rice. Brown rice can be used but will require a longer cooking time (about 40 minutes).
• Chicken Substitute: Rotisserie chicken is a convenient option; simply add it shredded in Step 4.
• Herb Variations: Substitute thyme with rosemary or a blend of Italian herbs for a different flavor profile.

Tips from Well-Known Chefs

• Chef Julia Child: “Always use fresh herbs when possible to enhance the natural flavors of the soup.”
• Chef Ina Garten: “A splash of white wine added before the broth can elevate the soup’s depth.”

Frequently Asked Questions

1. Can I use leftover rice? Yes, add pre-cooked rice during the last 5 minutes of simmering to warm it up without overcooking.

2. How can I make the soup creamier? Stir in a cup of heavy cream or a splash of milk after the rice has cooked for a creamy variation.

3. Can I add more vegetables? Absolutely, zucchini, peas, or spinach can be added during the last 5-10 minutes of cooking for extra nutrition.

4. How do I avoid overcooking the rice? Add the rice towards the end of cooking and monitor closely to prevent it from becoming mushy.

5. What’s the best way to reheat the soup? Reheat over medium heat on the stovetop, stirring occasionally. Add extra broth or water as needed to maintain the consistency.

6. Can I make this in an Instant Pot? Yes, sauté the vegetables and chicken on the sauté function, then add the broth and rice. Cook on high pressure for 10 minutes and release pressure naturally for 5 minutes before quick-releasing.

7. How do I boost the soup’s flavor? Add a dash of soy sauce or Worcestershire sauce for an umami kick.

8. Is this soup gluten-free? Yes, ensure your broth is gluten-free and you’re good to go.

9. Can I make this soup spicy? Add a pinch of red pepper flakes or a diced jalapeño when sautéing the vegetables for some heat.

10. How can I keep the rice from absorbing too much liquid overnight? Cook the rice separately and add it to individual servings before eating or reheating.

Enjoy making this classic chicken soup with rice, perfect for warming up your evenings with its cozy and nourishing flavors!