This homemade chicken and rice soup recipe is a simple dish that everyone enjoys! Featuring tender shredded chicken, fluffy rice, and flavorful vegetables, it’s ideal for weeknight dinners and tastes even better the following day.
Here’s a bold statement: I’d choose chicken and rice soup any day over chicken noodle! (Do you agree?) I adore this classic with rice instead of noodles because it includes whole grains: plus, it enhances the flavor, in our opinion.
Our kids absolutely love this weeknight meal: tender pieces of chicken and fluffy rice swim in a rich, savory broth filled with vegetables. We recently served it at a dinner gathering, and everyone kept asking, “What’s in this?!” It’s easy to prepare and also simple to make ahead: so why not give it a shot?
5 star reader review
“This chicken and rice soup is a warm embrace in a bowl. The most straightforward flavors but so soothing and heartwarming. It was ideal for today and turned a classic into a feel-good meal!” -Tanvee
Essential ingredients for chicken and rice soup
Canned chicken and rice soup were a staple for both Alex and me during our childhood, and this homemade version captures all the nostalgia with even greater taste. To be honest, this recipe is inspired by one we enjoyed at my parents’ home when we were all feeling under the weather (true story!), and it’s incredibly restorative.
It’s simple enough for a weeknight yet tastes as if it’s been simmering all day. Here are the ingredients you’ll require:
– Boneless, skinless chicken breasts: I prefer organic when possible for both flavor and sustainability.
– Long grain white rice: This type holds its shape wonderfully during cooking and absorbs the broth flavors without turning mushy. Brown rice needs significantly longer cooking time, so I don’t recommend using it here.
– White onion, carrots, and celery: This classic trio creates the flavor base.
– Fresh garlic: Three cloves provide just the right amount of pungency; avoid jarred garlic.
– Chicken stock and water: I like a mixture of chicken stock with a bit of water (which makes it more economical, too!).
– Dried oregano, garlic powder, and smoked paprika: This Spanish spice is the game-changing ingredient that elevates the whole soup.
Expert tips for the best outcomes
This chicken rice soup has a few techniques that make it stand out from regular recipes. Here are several tips we incorporated to enhance the flavor:
– Cook the chicken in the broth: Instead of using pre-cooked chicken, this method cooks the chicken directly in the broth, infusing it with extra flavor and keeping it tender.
– Layer your seasonings: I add the oregano and garlic powder early in the cooking process but reserve the smoked paprika for the end. This maintains its smoky flavor.
– Don’t rush the vegetables: Taking 6 to 7 minutes to adequately cook the mirepoix until the onions become translucent creates a better flavor foundation than hurrying through this step.
– Let it rest: Allow the soup to rest for 5 minutes after cooking. This lets all the flavors meld together and achieves a better final result.
Delicious serving suggestions
This chicken and rice soup can serve as both a comforting dinner or a quick lunch recipe. Here are a few ideas for what to pair with it:
Classic pairings:
Lighter options:
How to store and reheat chicken rice soup
A few important notes regarding the storage of this chicken and rice soup:
– This soup is good for up to 3 days in the refrigerator, but you’ll find that the rice absorbs the liquid from the soup over time. Add a splash of chicken stock when reheating leftovers to regain a soup-like consistency. Reheat on the stovetop over medium heat.
– For meal prep, prepare the soup without the rice, then incorporate cooked rice into each portion before serving. This avoids the rice becoming overly soft.
– The soup also freezes well for up to 2 months. Again, you may need to add a little extra broth when reheating. Thaw in the refrigerator overnight.
Dietary notes
This chicken and rice soup recipe is gluten-free and dairy-free, and it’s also suitable for a high-protein and Mediterranean diet.
Frequently asked questions
What if I don’t have smoked paprika? Regular paprika can be a substitute, but you’ll lose the unique smoky depth. Consider adding a few drops of liquid smoke, or simply omitting it.
How do I keep the rice from becoming mushy? Use long-grain white rice and avoid overcooking. The rice should be tender yet retain its shape. If reheating leftovers, add fresh liquid to stop the rice from soaking up all the broth.
Can I use chicken thighs instead? Yes! Boneless, skinless chicken thighs work wonderfully and add even more flavor. They may need an additional 5-10 minutes of cooking time.
Chicken and Rice Soup Recipe
This chicken and rice soup