chicken and rice soup recipe

This chicken and rice soup started as a way to use up leftovers but turned into a cozy staple. I love how simple ingredients transform when simmered slowly; you get that rich, comforting aroma that fills the house. It’s a humble dish, but with a few tweaks, it’s satisfying enough to serve on a weeknight or weekend. Plus, it’s endlessly adaptable, which keeps it interesting.

Why I Keep Coming Back to This Soup

It’s the quiet, imperfect magic of this dish—comfort, warmth, and a bit of kitchen improvisation. I love how it feels like a hug in a bowl, especially after long days. No matter what leftovers I have, I can toss them in and make something nourishing and familiar. That simplicity keeps calling me back, season after season.

Breaking Down the Basics: Ingredients

• Chicken broth: I go for low-sodium, so I control the salt. It’s the savory base that boosts everything.: Use store-bought or homemade; look for a clear, rich aroma.
• Cooked chicken: I prefer shredded rotisserie chicken, juicy and seasoned. Swap with cooked turkey or tofu for variety.: Adds protein, makes the soup hearty, and is a quick shortcut.
• Rice: Long-grain or jasmine—both hold up well, offering a tender bite.: The rice absorbs flavors and thickens the soup naturally.
• Onions and garlic: Sauté until fragrant, about 5 minutes. They’re the backbone of flavor.: Bring a sweet aroma and depth to the broth.
• Herbs: Parsley, thyme—fresh or dried, I love the brightness they add.: Finish with herbs for a fresh pop at the end.
• Lemon: A squeeze at the end brightens everything.: Gives a zesty kick and cuts through richness.

Tools of the Trade for a Cozy Soup

• Large heavy-bottomed pot: For even heat and slow simmering.
• Wooden spoon: To stir gently and avoid scratching the pot.
• Measuring cups and spoons: For accurate seasoning and broth measurements.
• Knife and cutting board: Chopping onions, herbs, and chicken.
• Ladle: Serving soup without disturbing the rice too much.

Step-by-Step for the Perfect Chicken and Rice Soup

Step 1: Heat a large heavy-bottomed pot over medium heat, about 160°C (320°F).

Step 2: Add a splash of oil, then toss in chopped onions and garlic, cook until translucent and fragrant, about 5 minutes.

Step 3: Stir in shredded cooked chicken, rice, and a handful of chopped herbs. Cook for another 2 minutes, letting flavors mingle.

Step 4: Pour in chicken broth, bring to a gentle simmer, about 85°C (185°F).

Step 5: Reduce heat to low, cover, and let simmer until rice is tender, roughly 20 minutes.

Step 6: Check seasoning, add salt and pepper as needed. If the soup thickens too much, loosen with a bit more broth or water.

Step 7: Once the rice is soft and the flavors meld, turn off heat and let sit for 5 minutes before serving.

Cooking Checkpoints and Tips to Keep in Mind

• Onions should be translucent, not brown, to keep the soup light and bright.
• Rice should be tender but not mushy, about 20 minutes simmering.
• Broth should be gently simmering, not boiling vigorously, to keep flavors gentle.
• Taste and adjust seasoning at the end—soup always needs a little more salt or acid.

Common Mistakes & How to Fix Them

• Letting the rice overcook and turn mushy.? Add more broth or water if the soup is too thick.
• Using too high heat, causing ingredients to burn or stick.? Reduce heat and cook for less time next round.
• Over-salting early on, which can overpower the dish.? Taste and adjust seasoning before serving.
• Stirring too vigorously, causing rice to become mushy.? Stir gently to keep rice from breaking apart.

This soup is about the little imperfections that make it real—extra salt, a splash more broth, maybe a squeeze of lemon. It’s forgiving and meant to be adapted with what you’ve got. Enjoy it hot and straight from the bowl, preferably with a crusty piece of bread or a sprinkle of fresh herbs. It’s the kind of meal you can return to when you need a bit of warmth, both inside and out.