Chicken and Rice Soup Recipe
This soup can warm you up on a chilly day. It is comfort food in a bowl to me. Chicken and Rice Soup is chunks of white chicken, celery, onions, carrots and peas with a serving of rice in rich flavorful broth. If you are short on time you can even start with a roasted chicken you buy at the store. Get the broth going and add the vegetables first, then shred the chicken to add to the soup when the vegetables are tender. Add that delicious broth in the bottom of the chicken container too.
Get the rice cooking in a separate pan while the vegetables cook. I don’t add the rice to the soup before serving if I think I am going to have leftovers. I serve it separate so the delicious broth isn’t all soaked into the rice. If you are going to have leftovers because the rice or pasta soaks up the broth you’ll most likely have to add water when you reheat the soup which to me dilutes the broth. If you don’t think you’ll have leftovers I’d add the rice to the pot of soup right before serving. I’d also add a couple of tablespoons of lime juice to brighten the flavors. You’ll be surprised what a difference it will make.
I’ve been experimenting with different rices this summer. It is amazing how different that rices can taste depending on the variety. Valencia rice is one of my new favorites, it is short, fat and really has a good flavor to it. It is similar to Arborio rice which is used for risotto but costs less. My everyday rice of choice is Uncle Ben’s. I wouldn’t use an instant rice in the soup unless it is all you have on hand.
Chicken and Rice Soup is chunks of white chicken, celery, onions, carrots and peas with a serving of rice in rich flavorful broth.
Ingredients
- 8 cups chicken broth
- 1 large onion chopped
- 2 cups sliced celery
- 2 cups sliced carrots
- 1 cup frozen peas - add right before serving
- 1/2 teaspoon cracked black pepper
- salt
- 1/2 teaspoon dried thyme leaves
- 2 - 3 cups chicken - cooked
- 2 cups cooked rice
Instructions
- Add the broth, onions, celery, carrots, salt, pepper and thyme to a stockpot.Bring to a boil and reduce to a medium simmer. Cook for 30 minutes. Stir in the chicken and peas. Simmer for 10 more minutes. Taste to adjust seasonings.
- To serve put a scoop of the hot rice in a bowl. Spoon the soup liquid over the top.
- Note: to really brighten the flavors add 2 tablespoons fresh lime juice right before serving. Serve with a lime wedge.
Maybe you’d like to try our?
Kale Vegetable Soup with Italian Sausage
Ramen Noodle Soup
Pasta E Fagnoli
We have lots of soup recipes at Recipes Food and Cooking
This looks delicious and comforting! I agree, its good to keep the rice or noodles out of the soup until you serve!
Ultimate comfort food! I’m on such a huge soup kick lately! This would be a great addition to the menu!
My husband could eat this soup for breakfast, lunch and dinner. lol Comfort food at it’s best!
mmmm – I love curling up with hearty warm soups and this one looks wonderful!
Thanks Jen!
How comforting is this soup! And so easy – such a great recipe!
Thanks Erica!
It’s not very cold here in CA yet, but the fog rolled in which makes me crave warm soup! I love how quickly this chicken and rice soup comes together!
It isn’t very cold here in Florida either, I am just pretending. LOL
This looks delicious!
Comfort food in a bowl! I haven’t tried Valencia rice that I know of, anyway haha. I’ll be on the look out for it. I’m not a huge fan of rice, but Don loves it, so it would be good to find something I can tolerate a little better :). Thanks, Mary Ellen!
It’s a lovely presentation and delicious too! I modified the recipe a bit, and it turned out great. Thanks for sharing!
Thanks Rachel!
Can i substitute lemon juice for the lime,
I don’t see why not, I’d do it if I didn’t have lemon. Maybe start with half and taste it. If it needs more add a little more.