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This comforting chicken rice soup has been my winter savior for years. The savory broth filled with tender chicken and hearty rice creates the kind of warming comfort that makes you forget about the cold outside. What started as my grandmother's recipe has evolved into a family favorite that brings everyone to the table as soon as they smell it simmering.
Why This Soup Works
The magic of chicken rice soup lies in its simplicity. Everything cooks in one pot letting all those flavors meld together perfectly. The brown rice adds such a lovely nutty taste and heartiness while the vegetables become tender and sweet in the broth. I love making a big batch on Sunday knowing we'll have soul-warming meals ready for busy weeknights.
Gather Your Ingredients
- Olive Oil: 1 tablespoon just enough to start things off.
- Onion: 1 whole diced up fine.
- Carrots: 3 large cut into bite-sized pieces.
- Celery: 1 rib diced small.
- Garlic: 1 teaspoon fresh minced.
- Dried Parsley: 1 teaspoon for that classic soup flavor.
- Dried Thyme: ½ teaspoon adds warmth.
- Chicken Broth: 5 cups low sodium is best.
- Chicken Breasts: 2 boneless skinless.
- Brown Rice: 1 cup uncooked.
- Salt: 1 teaspoon to taste.
- Black Pepper: ¼ teaspoon freshly ground.
- Evaporated Milk: 1 cup optional for extra richness.
Time to Cook
- Start Your Base
- Get your pot hot add that oil and cook those veggies until they're soft and fragrant.
- Add Some Flavor
- Toss in garlic and herbs let them work their aromatic magic.
- Build Your Soup
- Pour in your broth add the chicken and rice bring everything to a gentle bubble.
- Let It Cook
- Turn down the heat cover and let it simmer until everything's tender and perfect.
- Finish With Care
- Pull out and shred that chicken stir it back in with the cream if you're using it.
My Best Tips
Want to make this chicken rice soup even easier? Use rotisserie chicken and add it at the end. Keep some extra broth handy the rice likes to soak up liquid as it sits. This soup actually gets better after a day in the fridge when all those flavors have had time to get friendly with each other.
Switch It Up
This chicken rice soup recipe welcomes creativity. Try switching up the rice variety toss in some fresh spinach or add your favorite herbs. A bay leaf adds wonderful depth and don't forget some crusty bread for soaking up every last drop of that amazing broth.
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Frequently Asked Questions
- → How long does this soup keep in the fridge?
The soup stays fresh for up to 4 days when stored in an airtight container in the refrigerator. You can reheat it on the stovetop or in the microwave.
- → Can I use chicken thighs instead of breasts?
Yes, you can substitute chicken thighs for breasts. Just add them to the soup 10 minutes later in the cooking process.
- → Is the cream necessary?
The evaporated milk or cream is optional. The soup is delicious both with and without it, depending on whether you prefer a clear or creamy broth.
- → Can I use white rice instead of brown?
While brown rice adds nutrition and heartiness, white rice can be substituted. Just adjust the cooking time as white rice cooks faster than brown rice.
- → How do I know when the chicken is done?
The chicken is done when it reaches an internal temperature of 165°F and can be easily shredded with two forks.
Conclusion
A hearty and nutritious soup featuring tender chicken, wholesome brown rice, and a medley of fresh vegetables in a rich, creamy broth.