Easy Chicken and Rice Soup Recipe for Busy Weeknights
This comforting Chicken and Rice Soup is the perfect blend of warmth, nourishment, and homemade flavor. With tender chicken, perfectly cooked rice, and a rich, savory broth, it’s an easy, wholesome recipe ideal for family dinners or cozy nights in.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely diced
- 2 large carrots, peeled and sliced
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 cup uncooked white rice (or substitute brown or wild rice)
- 6 cups low-sodium chicken broth or stock
- 2 cups shredded cooked chicken (rotisserie chicken works well)
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 1 tablespoon chopped parsley for garnish
- Optional: juice of half a lemon for brightness
Instructions
1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; sauté for 5 minutes until softened. Stir in minced garlic and cook for 1 minute.
2. Add uncooked rice, thyme, and bay leaf. Stir to coat and toast the rice for about a minute until fragrant.
3. Pour in chicken broth and bring to a gentle boil. Reduce heat, cover, and simmer for 15–20 minutes, until rice is tender.
4. Stir in shredded chicken and simmer for another 5 minutes to warm through. Add a splash of milk or cream if you prefer a creamy texture.
5. Season with salt and pepper to taste. Add lemon juice for a bright finish, remove bay leaf, and garnish with chopped parsley before serving.
6. Serve hot with garlic bread or a side salad for a complete, cozy meal.
Notes
Use brown or wild rice for extra fiber and a heartier texture. Add a handful of baby spinach during the last few minutes of cooking for added greens. Red pepper flakes can offer a gentle heat. This soup freezes well—add a splash of broth when reheating.
Find it online: https://cookingwithramsay.com/easy-chicken-and-rice-soup/