Nothing beats diving into a big, comforting bowl of Mom's Chicken and Rice Soup, is there? It's the kind of food that warms you from the inside out, perfect for those days when you need a little comfort food. Whether you're looking to feed a hungry family or just want something soothing, this soup hits the spot. Easy to whip up and packed with wholesome goodness, this is a classic that never fails to please. So, grab your spoon, and let's get ready for some comfort that will make your kitchen the hearty center of your home.
A big bowl of chicken and rice soup is always delicious A generous slice of bread to dip – or garlic bread – and a Fresh salad for added greens.
Why you'll love this recipe
- Easy to make, and suitable for all levels of cooking.
- Easily adaptable with different ingredients to suit your taste or dietary needs.
- Adjust the thickness to your liking by simply changing the amount of broth.
- The combination of chicken, rice and vegetables is hearty and so satisfying.
Chicken and Rice Soup Recipe
This soup marries tender, flavorful chunks of chicken with soft, comforting grains of rice, creating a delightful texture in every spoonful. This broth, rich and aromatic with a blend of herbs, covers the sweetness of the carrots and the slight crunch of the celery. It's a symphony of flavors and textures, perfectly balanced and deeply satisfying.
Substitute rice for chicken and rice soup
You can use any rice you like in this soup. Whole grain rice takes longer to cook than white rice. If you want to use whole grain rice, do a taste test before calling it done. With longer cooking times, add more chicken broth if the rice absorbs too much liquid for your liking.
brown rice Cook for about 50-60 minutes.
wild rice Cook for about 40-45 minutes.
Chicken substitute
This recipe primarily uses boneless, skinless chicken breasts. However, it is flexible enough to accommodate a variety of chickens with minor adjustments:
Boneless, skinless chicken thighs:
- More than 30 to 40 minutes of cooking time is required.
- Adjust when you add rice to match the extended simmer time, making it ideal for brown or wild rice due to the longer cooking time.
Leftover, rotisserie, or precooked chicken:
- Skip the initial step of cooking the chicken and start by roasting the vegetables.
- Add the pre-cooked chicken during the last 5 minutes of simmering, so that the vegetables soften and the rice finishes cooking.
problem solving
- If the soup is too thick, Gradually add more broth until you reach your desired consistency.
- For soups that are too thin, Let it simmer a little longer until the liquid has reduced somewhat.
- If the rice is not fully cooked, Extend while simmering, checking frequently until it is tender.
Tips from the chef
- Finely chop the chicken for a more consistent texture throughout the soup.
- Adjust salt and pepper at the end of cooking To perfect the flavor profile.
- Saute the vegetables until they are soft to bring out their natural sweetness.
When is the chicken and rice soup ready?
- Chicken should be fully cooked and easy to shred.
- Rice should be tender, not spicy.
- Vegetables should be soft but not falling apart.
- The soup should have a rich aroma and a golden color.
Storage and reheating instructions
Remainder: This soup is best enjoyed fresh, as the rice will continue to absorb the liquid over time. For those expecting leftovers, choosing brown or wild rice is recommended. These varieties become less sticky than white rice when reheated. Store any leftovers in an airtight container in the refrigerator for up to 4 to 5 days.
Congestion: Allow the soup to cool completely before transferring to a freezer-safe storage bag. For convenience, you can portion the soup into quart-size bags for individual servings or use gallon-size bags for family portions. Seal the bags, then refrigerate them for easy thawing and stacking.
Reheating: Heat soup in a saucepan over medium-low heat until thoroughly heated. When soup thickens, add additional chicken broth to achieve desired consistency.
More soup recipes
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