Chicken soup with rice is the soup that makes everything better. Whether you're fighting a cold, having a rough day, or just craving something warm and comforting, this classic never fails to deliver.
The rice cooks right in the flavorful broth, absorbing all those delicious chicken and vegetable flavors. It's hearty enough to be a full meal but gentle enough for when you're under the weather.
Rice Tips
- Long-grain white - Stays separate, won't get mushy
- Cook in broth - Maximum flavor absorption
- Don't overcook - Rice continues absorbing liquid
- Store separately - If meal prepping
Variations
- Wild rice - Nuttier flavor, longer cooking
- Brown rice - More fiber, cook 45 minutes
- Orzo - Rice-shaped pasta alternative
Serving Suggestions
- Crackers on the side
- Squeeze of lemon
- Fresh herbs
- Perfect sick-day food
Chicken Soup with Rice
A classic comfort soup featuring tender chicken pieces, fluffy rice, and aromatic vegetables in golden broth.
Nutrition per serving
265 Calories
26g Protein
26g Carbs
6g Fat
2g Fiber
Ingredients
Instructions
- . Simmer chicken in broth with bay leaf 15 minutes. Remove and shred.
- . Add vegetables, rice, and thyme. Cook 18 minutes until rice is tender.
- . Return chicken. Remove bay leaf.
- . Season and serve with parsley.
Recipe Notes
- Leftover rice: Add 2 cups cooked rice at the end instead.
- Rotisserie shortcut: Use shredded rotisserie chicken.
- Lemon twist: Add juice of one lemon before serving.
- Storage: Store rice separately. It absorbs liquid as it sits.