Quite a few years ago I shared a tutorial on how I make rich, golden, nourishing chicken broth. So I thought I might be overdue for the next step, turning that liquid gold chicken stock into Easy Chicken and Rice Soup!
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Easy Chicken and Rice Soup
This is soup is super thick, rich, warm, tasty and basically a big bowl of health! Lot’s of vegetables, nutritious chicken stock and chunks protein rich chicken. Perfection! But how do I keep it easy? I offer you options to use store bought stock and rotisserie chicken, that’s how! To make this easy soup, we start with a classic mirepoix, which is a fancy French word for chopped carrots, celery and onion sautéed in olive oil. Then we add herbs, broth, and rice, cooking until rice is soft. Last, we add shredded chicken and voila! (another fancy French word) You have a nourishing soup in about 35-40 minutes, depending on how efficient your prep skills are!
The Stock – Homemade or Store Bought:
The base of this nutritious soup is traditional chicken stock. You can keep it easy by using store bought (I highly recommend Kettle and Fire) or make your own on the cooktop or Instant Pot! It’s totally up to you, either way this soup will be delicious. If you have never made chicken broth before, it’s actually pretty fun. So if you’re looking to expand your cooking horizons, I highly recommend giving it a go.
If I have it on hand, I definitely opt for leftover roasted chicken in this soup. But when I don’t have it on hand I will use some organic rotisserie chicken from the market instead. Again, either way it’s a win!
Hey Linda, Why Such a Big Batch?
I am so glad you asked! When it comes to cooking soups, my thinking is that if you are going to do it, go big! This recipe calls serves 8, you could definitely cut in in half. But I recommend making a big batch and eating it for several meals over the coming days. OR freezing it for a future last minute meal!
Love Soup? Here’s More Recipes!
Try my Albondigas Soup, or my Asian Chicken and Sweet Potato Noodle Soup, or Five Minute Eggs Drop Soup!
You will need: a stock pot and a good knife (affiliate links)
A delicious homemade Chicken and Rice Soup made in about 30 minutes
Main Course, Soup
Chicken and rice soup, Chicken soup
Servings: 8 servings
Note: This recipe calls serves 8. You could definitely cut in in half. But I recommend making a big batch and eating it for several meals over the coming days. OR freezing it for a future last minute meal!
extra virgin olive oil
yellow onion, peeled and chopped (about 2 cups)
carrots, peeled and sliced 1/8′ thick (about 6 med carrots)
celery, sliced (about 4 stalks)
large garlic cloves, peeled and minced
fresh thyme, leaves stripped from stems (to do this, simply hold the top of the stem with one hand and use the thumb and index finger of your other hand to pinch and slide down the stem)
(2-32 ounce boxes) chicken broth
basmati or jasmine rice
shredded rotisserie chicken (or leftover roasted chicken)
- Sea salt and freshly ground pepper to taste ( I use a teaspoon sea salt pepper and then let people add more if they want)
(or less if you prefer) cayenne pepper
fresh chopped parsley or greens of your choice (for garnish)
Prep all veggies and herbs
Add olive oil to large stock pot on medium heat. Add prepared onions, carrots, celery, garlic and thyme leaves. Cook, stirring frequently for 6-8 minutes or until veggies just begin to soften. While veggies cook, shred chicken and measure out rice.
Add broth and bring to a boil. When broth is boiling add rice and shredded chicken, lower heat to a simmer and cook, stirring occasionally for 20 minutes ( or until rice is cooked)
Add salt and pepper to taste. Serve in bowls and garnish with parsley or any greens you have on hand
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Post tags: main course, gluten free, dairy free, grain free