Save to Pinterest The steam rising from my grandmother's Dutch oven always signaled something good was happening. She taught me that soup needs time, patience, and the courage to taste as you go. This chicken and rice soup became my winter survival ritual during graduate school when nothing else made sense.
My roommate once walked in at midnight while this was simmering and stood silently inhaling the steam for five full minutes before asking for a bowl. That's the kind of soup this is.
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Ingredients
- Chicken breasts: Boneless and skinless makes shredding effortless but thighs work wonderfully too if you prefer more richness
- Olive oil: The foundation for sautéing your vegetables until they're sweet and fragrant
- Onion, carrots, celery: This holy trinity builds the deep savory base that makes homemade soup taste like home
- Garlic: Minced fresh and added briefly so it blooms without turning bitter
- Long-grain white rice: Rinse thoroughly until water runs clear this prevents gummy texture and keeps grains separate
- Chicken broth: Low-sodium lets you control seasoning and layers in that essential backbone flavor
- Dried thyme and rosemary: These woody herbs hold up beautifully to long simmering and taste like winter itself
- Bay leaves: The secret umami booster that most people forget makes a surprising difference
- Salt and pepper: Season gradually and trust your palate over the measurements
- Fresh parsley: Added at the end for bright pops of color and fresh flavor that cut through the richness
- Lemon juice: Optional but that tiny acid brightens everything and wakes up all the other flavors
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Instructions
- Build your flavor foundation:
- Warm olive oil in your large pot over medium heat and toss in the onion, carrots, celery. Let them soften and sweat for about six minutes until the kitchen smells wonderful and the vegetables are translucent.
- Wake up the aromatics:
- Stir in garlic, thyme, and rosemary and watch carefully for just one minute until that incredible fragrance releases but before anything has a chance to brown.
- Create the soup base:
- Add chicken breasts, pour in broth, tuck in bay leaves, season with salt and pepper. Bring everything to a gentle boil while the broth starts turning golden and fragrant.
- Simmer to perfection:
- Stir in rinsed rice, lower heat to maintain a steady simmer, cover tightly. Let it work undisturbed for twenty to twenty-five minutes until chicken is cooked through and rice is perfectly tender.
- Bring it all together:
- Lift out chicken breasts, shred with two forks into satisfying bite-sized pieces, return all that meat back to the pot. Discard bay leaves they've done their job.
- Finish with brightness:
- Fold in fresh parsley and that squeeze of lemon juice if using. Taste and adjust seasoning one last time until it sings.
- Serve and savor:
- Ladle into warmed bowls and enjoy immediately while steam still rises in comforting ribbons from each bowl.
Save to Pinterest This recipe nursed me through my first brutal winter in a new city when the wind howled against drafty windows and comfort came in bowls.
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Making It Your Own
A splash of heavy cream at the end transforms it into something velvety and luxurious. Sometimes I add diced potatoes during the simmer for extra heartiness.
Perfect Pairings
Crusty bread is non-negotiable for dunking. A crisp white wine cuts through the warmth beautifully on especially cold nights.
Storage and Make-Ahead Tips
This soup actually tastes better the next day as flavors continue developing in the refrigerator. Store in airtight containers for up to four days or freeze for those emergency comfort food moments.
- Cool completely before transferring to the freezer to prevent ice crystals
- Reheat gently over low heat adding splash of broth if needed
- Rice will continue absorbing liquid so you may need more broth when reheating leftovers
Save to Pinterest There's something profoundly healing about making soup, watching simple ingredients transform into something that sustains both body and soul.
Recipe FAQs
- → Can I use brown rice instead of white?
Brown rice works wonderfully and adds extra fiber. Since brown rice takes longer to cook, increase the simmering time to about 40-45 minutes. You may need to add additional broth as the rice absorbs more liquid during the extended cooking time.
- → How long does this soup keep in the refrigerator?
Stored in an airtight container, this soup keeps well for 4-5 days in the refrigerator. The rice will continue absorbing liquid, so you may need to add extra broth when reheating. It also freezes beautifully for up to 3 months.
- → Can I make this in a slow cooker?
Absolutely. Sauté the vegetables first, then add everything to your slow cooker. Cook on low for 4-5 hours or high for 2-3 hours. Add the rice during the last 30 minutes so it doesn't become mushy. Shred the chicken before serving.
- → What cuts of chicken work best?
Boneless skinless breasts stay tender and shred easily. Thighs offer richer flavor and remain juicy during longer cooking. You can also use a rotisserie chicken, adding the shredded meat during the last 10 minutes to heat through.
- → Is this suitable for meal prep?
This is ideal for meal prep. Make a batch on Sunday and portion into containers for easy lunches throughout the week. The flavors actually improve after a day or two in the refrigerator. Just add a splash of broth when reheating.
- → Can I add other vegetables?
Feel free to customize. Diced potatoes, parsnips, or butternut squash add heartiness. Spinach or kale can be stirred in during the last 5 minutes. Green beans or peas work well too. Adjust cooking times accordingly based on your additions.
