This hearty, comforting chicken and rice soup recipe is a remedy for cold weather; especially eaten when snuggled up in a thick, soft blanket. It creates the ideal comfort food for National Chicken Soup (November 12) for the Soul Day.
Is Our Chicken And Rice Soup Recipe Healthy?
Rice is considered a good source of carbohydrates, no matter what kind. To include more fiber and micronutrients, you could use brown rice, which we will discuss below.
In this chicken and rice soup recipe, we’re using skinless, boneless chicken thigh. This part is around 4% fat and 20% protein in weight— protein-packed and flavorful.
Stuffed with not just healthy carbs and proteins, our soup also contains a vast amount of micros:
Vitamin A: abundant in carrots, vitamin A promotes good eyesight and boosts the performance of our immune system.
Vitamin B6: coming in decent quantities from the chicken, this nutrient may improve mood, brain health, blood production, and more.
Including add-ins is a brilliant choice to make any recipe more delicious, nutritious, and personal. With this chicken and rice soup recipe, you can add:
It’s been said a thousand times, cooked potatoes are comforting, and oh it’s so true. They are tender, cozy, and add a unique mouthfeel to your soup.
But remember to get a balance between rice and potatoes. We’d say half a cup of rice, and half a cup of potatoes cubed into bite-sized pieces.
When it comes to soup, peas are a popular source of vegan protein. Since ours is already not vegan, it adds tender, nutritional little pockets to every bite.
In regards to how much, somewhere around half a cup, a little more or less. We don’t want too much of anything.
More specifically, white/brown mushrooms, and they add tons of flavor when cooked until golden before submerged in the broth.
Throw them in at step 2 (where you cook the carrots) and be guided by the color of the skin. They add few calories and shrink when cooked, so around one and a half cups, sliced would satisfy your tastebuds.
Tips for Making The Perfect Soup
If you need to make this quickly, then you can use cooked rice in this chicken and rice soup recipe. But remember that there will be some adjustments on the cooking time and the order of ingredients going into the pot.
There is one step in our recipe which instructs you to stir-fry raw rice with veggies in butter. This chars the rice a little bit, which adds depth to the soup’s overall flavor.
If you use cooked rice, it’s fine to skip this step.
After that, since the rice is already cooked, you can add 9 instead of 10 cups of chicken stock. You can add some water if it’s thicker than you would like.
One last thing to remember: this recipe requires you to simmer the veggies and raw rice for 30 minutes. However, doing this to cooked rice will make the overall soup texture mushy.
Unless you enjoy mushy textures, you need to cover and simmer the veggies for 15 minutes first. And after they’re partially cooked, it’s time to add the cooked rice.
Set the pot on low heat and after 15 minutes of simmering, continue with the remaining steps of the recipe.
How Long Does It Last in Fridge?
The soup can last for 2-3 days in the fridge. It can be reheated in the morning and become a hassle-free breakfast, or leftovers dinner.
Can You Freeze?
It’s not necessary to freeze the soup if you want it the next morning, but other than that, yes, totally.
First, you need to completely cool the soup down to room temperature before freezing. A sudden shift in temperature can negatively affect your food.
After letting it cool, you can put the soup in either a freezer container or a ziplock bag. We found ziplock bags to be more useful, as you can take the “soup block” out with less effort.
Then, simply place it in a pot and start simmering.
We’d usually put 1-2 tablespoons of water to defrost the soup faster. This is also to make up for the loss of water due to evaporation.
Keep in mind that the reheating should also follow the temperature shifting rule. Never go straight to high heat immediately, but rather, work up to it from medium-low.
Although toasted bread is a nice complement to this chicken and rice soup, it’s not the one and only choice.
We thought it’d be fun to have a bowl of broccoli salad on the side. It brings different textures and various tastes, and most importantly, it’s packed with a lot of nutrients.
Delicious Soups to Make With Chicken
This Filipino soup with chicken, chayote, and chili leaves are just the side you need on cold winter days. The broth is warm not just because of heat, but the infused ginger substances that put “therapeutic” in its name. You can find the sweet, tender, melt-in-the-mouth chayote in Asian stores if regular stores don’t have it.
This soup doesn’t cook rice in it, but serves rice on the side like the Filipino one, and we think it’s brilliant. It’s an African soup that calls for peanut butter as the base, and builds around it sweet, tender, nutty elements. With contrasting textures in each spoonful tied together in this rich broth, we think you’ll fall in love.
Chicken and rice soup recipe is wonderful anytime, but is also a bright and warm treat for those who are battling colds or sniffles (as many of us are in the winter months!) Just make a stockpile of it, fridge store and then warm it back up when it's time for a meal. You'll feel renewed in no time.
Tuyet Pham is an award-winning Saigonese chef who believes that joy is the secret ingredient to delicious food. At Healthy Recipes 101, Tuyet personally tests and simplifies every recipe, ensuring maximum flavor with minimal effort. With a background at prestigious French restaurants P’TI Saigon and Le Corto, Tuyet knows how to make every dish exceptional.
Luna Regina is an accomplished writer and author who dedicates her career to empowering home cooks and making cooking effortless for everyone. She is the founder of HealthyKitchen101.com and HealthyRecipes101.com, where she works with her team to develop easy, nutritious recipes and help aspiring cooks choose the right kitchen appliances.
Lizzie Streit is a Minneapolis-based dietitian and founder of It’s a Veg World After All. She completed her MS in Human Nutrition from Drexel University, and is an expert in culinary nutrition, recipe development, and nutrition communications. Lizzie’s philosophy is centered around making nutrition recommendations, and especially the advice to eat more vegetables, approachable and realistic. She is excited to be working with the team at Healthy Recipes 101 to ensure that their recipes are both nutritious and delicious.