Can I use brown rice instead of white rice for Chicken and Rice Soup?

Yes, you can use brown rice in place of white rice. However, brown rice will take longer to cook, and you may need to add more broth to compensate for the longer cooking time. If you're using brown rice, consider cooking it separately and adding it to the soup right before serving to maintain the texture of the rice.

Can I make Chicken and Rice Soup ahead of time?

Absolutely! You can make Chicken and Rice Soup ahead of time. In fact, it often tastes even better the next day as the flavors have had time to meld. If you’re planning to store leftovers, it’s recommended to cook the rice separately and add it when you reheat the soup. This prevents the rice from absorbing too much broth and becoming too mushy.

How can I make this soup spicier?

If you like your Chicken and Rice Soup with a bit of heat, try adding crushed red pepper flakes, hot sauce, or a diced jalapeño during cooking. Adding a squeeze of fresh lemon juice just before serving can also enhance the flavor and give the soup a zesty kick.

Easy Chicken and Rice Soup Recipe

Name: Easy Chicken and Rice Soup Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 medium onion, chopped small; 3 sticks celery, chopped small; 3 medium carrots, peeled & sliced thin; 3 cloves garlic, minced; 6 uncooked chicken thighs (boneless, skinless); 8 cups chicken broth (two 32 oz cartons); 1/2 teaspoon Italian seasoning; 1 cup long grain white rice (e.g., jasmine); Salt & pepper to taste; 1-2 tablespoons fresh parsley, chopped (optional)

Description

This easy Chicken and Rice Soup recipe is a cozy, comforting dish made with simple ingredients like chicken, rice, and vegetables. It’s quick to prepare in just 35 minutes and perfect for chilly days or when you need a warm, filling meal.

Ingredients

Scale

1 tablespoon olive oil
1 medium onion, chopped small
3 sticks celery, chopped small
3 medium carrots, peeled & sliced thin
3 cloves garlic, minced
6 uncooked chicken thighs (boneless, skinless)
8 cups chicken broth (two 32 oz cartons)
1/2 teaspoon Italian seasoning
1 cup long grain white rice (e.g., jasmine)
Salt & pepper to taste
1–2 tablespoons fresh parsley, chopped (optional)

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Instructions

Prepare the onion, celery, and carrots. Mince the garlic.
In a large soup pot, heat olive oil over medium-high heat. Add the onion and celery and sauté for about 5 minutes.
Stir in the garlic and cook for another 30 seconds.
Add the chicken thighs, sliced carrots, chicken broth, Italian seasoning, and rice. Bring to a boil.
Once boiling, reduce heat and let the soup simmer for 15-20 minutes, or until the chicken is cooked through, the rice is tender, and the vegetables have softened.
Remove the chicken from the pot, shred it, and return it to the soup.
Season the soup with salt and pepper to taste, then stir in fresh parsley if desired. Serve and enjoy!

Notes

If you prefer less mushy rice, reduce the cooking time or cook the rice separately and add it to the soup before serving.
You can freeze the soup without the rice for up to 3 months. Reheat and add fresh rice when ready to serve.
For a spicier version, add crushed red pepper flakes or hot sauce during cooking.
For a lemony twist, add fresh lemon juice just before serving.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 350
Sugar: 5g
Sodium: 800mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 28g
Cholesterol: 80mg