Chicken and Rice Comfort Bowl

If you’ve only experienced chicken rice soup from a can, it’s time to try
making it yourself! This classic comfort food is even better when made from
scratch. The extra effort to prep the veggies and measure the ingredients is
absolutely worth it. This is the quintessential soup to soothe what ails
you. (It rivals homemade chicken noodle soup
at least!)

Essentially, this soup is chicken noodle soup with rice instead of noodles.
Rice makes the soup feel more hearty and substantial than noodles, and it
adds a subtle, earthy flavor that’s very appealing. The rice provides a
pleasingly chewy texture, a nice change from the usual chicken soup
experience.

With its cozy, warming qualities, this chicken rice soup is perfect for cold
days or anytime you crave a warm, comforting meal.

Easy Homemade Chicken Rice Soup

Comfort food goodness. With a rich broth, tender chicken,
hearty rice, and simple flavors, chicken rice soup is comfort food in a bowl.
Your whole family will love it, and you’ll feel good knowing you’re serving a
healthy meal. (If you’re in the mood for a casserole, try my
one pan chicken and rice!)

Meal in a bowl. Some soups aren’t very filling, but this
chicken rice soup will keep you satisfied. It has chicken, veggies, and
a starch—a balanced meal in soup form! (If you want to add dairy, try this
creamy chicken rice soup
or
chicken dumpling soup.)

Easy to make. Once you’ve prepped the vegetables (which you
can do ahead of time), the rest is simple. Simmer everything together until
the rice and chicken are tender.

Ingredient Notes

• Onion, celery, carrots: This classic trio, known as
  mirepoix, forms the flavor base of this chicken rice soup recipe.
• Olive oil, kosher salt and pepper: The vegetables are
  sautéed in a small amount of oil, seasoned with salt and pepper. Use salt
  sparingly, as broth varies in saltiness. Taste your soup at the end to
  adjust the seasoning.
• Garlic: Adjust the amount of garlic to your preference. If
  you feel a cold coming on, adding extra cloves is a good idea!
• Boneless skinless chicken breasts: Chicken thighs (boneless
  and skinless) can be used as a substitute. If using bone-in chicken, be
  cautious of small bones or bone fragments.
• No-salt-added chicken stock and water: Regular chicken broth
  works too, but you’ll need to use less salt. It’s best to wait until the
  end of cooking to add salt, and taste the soup first.
• Herbs: Dried herbs (bay leaves, parsley, thyme, and sage)
  from your pantry are a convenient option. If using fresh herbs, increase
  the amount, as they are less potent than dried herbs.
• White rice: Brown rice can be used instead, but it will
  require about 10 extra minutes of cooking time.

How to Make Chicken Rice Soup

Sweat the veggies. Cook the mirepoix (chopped onions, celery,
and carrots) with olive oil, salt, and pepper in a large soup pan over
medium-high heat. Cook until the onions are translucent. Stir in the garlic
and cook until fragrant. The goal is to soften the veggies, not brown them.
Reduce heat if they start to brown. This process is called “sweating” the
vegetables.

Simmer. Add the raw chicken, broth, water, and herbs to the
pan. Bring to a boil, then reduce heat to low, cover, and simmer for 45
minutes. If the soup is sputtering with the lid on, leave the lid slightly
ajar to allow steam to escape.

Remove the chicken and add the rice. Use tongs to remove the
chicken breasts from the soup. Place them on a plate to cool. Add the rice to
the soup. Why not add the rice right away? Rice cooks relatively quickly. If
added at the beginning, it would likely become mushy and disintegrate.

Add the chicken back. Once the chicken is cool enough to
handle, shred it with two forks or chop it into small pieces. Stir the
chicken back into the pot. Cover the pan and simmer for 30 more minutes, or
until the rice is tender.

Finish. Carefully remove the bay leaves, then season to
taste, and serve. For a thicker soup (as pictured), use less broth. If you
prefer a thinner soup, add more broth or water.

Tips for Making Chicken Rice Soup

• Get a head start. Save time by prepping your vegetables in
  advance. Chop the veggies and store them in airtight containers in the
  fridge until you’re ready to cook.
• Experiment with different ingredients. Feel free to add herbs
  and spices to your taste. Fresh parsley is a nice garnish, while smoked
  paprika adds a delightful smoky flavor. A squeeze of lemon juice adds a
  Mediterranean twist, especially with dill!
• Check the rice for doneness. Stir the soup occasionally and
  start checking the rice near the end of the cooking time. Cooking times may
  vary based on the type of long-grain rice you use.
• Adjust the broth as needed. For a brothier soup, add less
  rice or more broth. You can also replace the water with additional broth
  for a richer flavor.

What to Serve With Chicken Soup

• Bread. Serve this soup with crusty
  no-knead bread
  or
  Parker House rolls
  to soak up the delicious broth.
• Salad. Soup and a salad make a great pair! Try this
  sweet kale salad with dried cranberries and poppy seed dressing.
• Sandwiches. For ultimate comfort, serve chicken rice soup
  with an
  air fryer grilled cheese sandwich.

Storage & Reheating

Refrigerate: Transfer leftovers to an airtight container and
refrigerate for up to 4 days. Freezing is not recommended, as the rice will
absorb more liquid during freezing and thawing, resulting in an overly thick
soup with mushy rice.

Reheat: Warm the soup in a pan over medium heat or in the
microwave.