There’s nothing quite like a warm bowl of chicken and rice soup on a chilly day. This hearty broth-based soup is loaded with tender rotisserie chicken, fresh vegetables, and fluffy white rice, making it the perfect comfort food for the whole family. If you’re looking for another cozy classic, try this chicken noodle soup, its one of our favorites!
What Makes This Chicken and Rice Soup So Good?
This recipe combines pantry staples and fresh ingredients into a filling meal that’s easy to prepare. The onions, carrots, and celery add depth and natural sweetness, while basil and oregano give the broth rich flavor. Long-grain white rice simmers until perfectly tender, and shredded rotisserie chicken makes it hearty enough to serve as a full dinner.
Can I Use Different Rice?
Yes, you can substitute the long-grain white rice with brown rice, wild rice, or even a quick-cooking variety. Just remember that brown and wild rice require longer cooking times and additional broth to soften fully. If you want the soup to come together faster, parboiled or instant rice is a great option.
Tips and Substitutions
- Chicken: Rotisserie chicken saves time, but leftover oven-roasted chicken works just as well.
- Vegetables: Swap in mushrooms, peas, or zucchini if you want to change up the flavor.
- Seasoning: Red pepper flakes add a touch of heat, but you can leave them out for a more kid-friendly soup.
- Broth: Homemade broth takes this soup up a notch, but store-bought is a great shortcut.
How to Store Chicken and Rice Soup
Once the soup has cooled to room temperature, transfer it to airtight containers and refrigerate for 3–4 days. Portioning it into smaller containers makes for easy grab-and-go lunches. Reheat on the stovetop over medium heat or in the microwave until hot.
Can I Freeze Chicken and Rice Soup?
Yes! For best results, freeze the soup without the rice, then add cooked rice when reheating. This prevents the rice from soaking up too much liquid and turning mushy. Store cooled soup in freezer-safe bags or containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
What to Serve with Chicken and Rice Soup
A basket of warm cheesy garlic dinner rolls or crusty breadsticks makes the perfect side to soak up the flavorful broth. For a complete meal, pair the soup with a light salad.
Chicken and Rice Soup
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 tablespoon unsalted butter
- 1 medium yellow onion, diced (about 1 cup)
- 2 large carrots, diced into ¼-inch pieces (about 1 cup)
- 2 ribs of celery, diced into ¼-inch pieces (about 1 cup)
- 2 teaspoons garlic, minced
- 1 teaspoon dried Italian seasoning
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- ⅛ teaspoon red pepper flakes, optional
- 6 cups chicken broth
- 1 cup long-grain white rice, uncooked
- 2 cups shredded rotisserie chicken
- Fresh parsley, chopped, for garnish
Instructions
- Heat olive oil and butter in a large pot over medium heat.
- Once melted, add onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 8–10 minutes.
- Stir in the garlic and cook for 1 more minute, until fragrant.
- Add Italian seasoning, salt, pepper, and red pepper flakes (if using). Stir to evenly coat the vegetables with the spices.
- Pour in the chicken broth and increase the heat to bring the mixture to a boil.
- Once boiling, reduce heat to medium-low. Stir in the rice and let it simmer, uncovered, for 15–18 minutes, or until the rice is nearly tender.
- Add the shredded chicken and stir to combine. Continue simmering for another 5–7 minutes, or until the chicken is heated through and the rice is fully cooked.
- Serve hot, garnished with chopped fresh parsley.
This recipe was inspired by iamhomesteader.com’s Chicken and Rice Soup.
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