Chicken And Rice Soup
A warm, comforting bowl of tender chicken, soft rice, and aromatic vegetables in a light, savory broth. This classic American soup comes together in one pot and tastes like a hug on a chilly day. Simple ingredients, gentle simmering, and a squeeze of lemon at the end make it bright and satisfying.
For 4 servings
- prep
Prep the vegetables and chicken.
1.Dice the onion, carrot, and celery into small, even pieces.2.Mince the garlic cloves finely.3.Cut the chicken breast into bite-sized cubes, about 1-inch pieces.TIPCut the chicken into uniform sizes so everything cooks evenly. - saute · ~6 min
Sauté the aromatics.
1.Heat olive oil in a large pot over medium heat.2.Add onion, carrot, and celery. Cook until softened, about 5 minutes.3.Add minced garlic and sauté until fragrant, about 30 seconds.TIPDon't rush this step—sweating the vegetables builds the soup's flavor base. - simmer · ~20 min
Simmer the soup with chicken and rice.
1.Add the cubed chicken, rinsed rice, water, bay leaves, dried thyme, and salt.2.Stir everything together and bring to a boil over high heat.3.Once boiling, reduce heat to low, cover, and simmer gently for 20 minutes.TIPKeep the lid slightly ajar if the soup threatens to boil over. - simmer · ~2 min
Finish the soup.
1.Remove the bay leaves and discard them.2.Check that the chicken is cooked through and rice is tender.3.Stir in the lemon juice and black pepper.TIPTaste and adjust salt at the very end—the rice absorbs a lot of seasoning. - garnish
Garnish with fresh parsley and serve hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Rinse the basmati rice thoroughly until the water runs clear to remove excess starch and prevent a gummy soup.
- 2For deeper flavor, sear the chicken cubes in the pot before adding the vegetables, then remove and add back later.
- 3Simmer the soup with the lid slightly ajar to control boil-overs and allow the broth to concentrate slightly.
- 4Let the soup rest for 10 minutes off the heat before serving so the rice finishes absorbing broth and flavors meld.
- 5Store leftover soup separately from the rice to keep the grains from turning mushy; add rice back when reheating.
- 6Use a fat separator or skim the surface of the broth after cooking for a cleaner, lighter soup.
Adapt it for your goals.
High-protein
Swap the chicken breast for boneless chicken thighs and double the quantity; add a can of drained chickpeas during the last 10 minutes of simmering. This makes the soup more satiating without altering the core method.
low oilLow-oil
Skip the olive oil and dry-sauté the vegetables in 2 tablespoons of water over medium heat, adding more water as needed. Reduces fat while keeping the aromatics softened.
jainJain
Replace onion and garlic with asafoetida (hing) and substitute carrots and celery with zucchini and pumpkin. This version respects Jain dietary restrictions while preserving the soup's hearty texture.
herb robustHerb-robust
Replace dried thyme with 1 tablespoon fresh chopped rosemary and add a sprig of fresh parsley to the simmering broth. Ideal for those who want a more aromatic, herb-forward flavor profile.
Why this is on our healthy list.
Lean Protein Source
Chicken breast provides high-quality, low-fat protein that supports muscle repair and keeps you full longer without excess calories.
Rich in Vitamin A
Carrots deliver beta-carotene, which your body converts into vitamin A, essential for eye health and immune function.
Hydrating and Gentle on Digestion
The water-rich broth and cooked rice make this soup easy to digest, ideal for when you're feeling under the weather or need light nourishment.
Low in Saturated Fat
With only a small amount of olive oil and lean chicken, this soup is naturally low in saturated fat, supporting heart health.
Frequently asked questions
Yes, but increase the simmering time to about 40-45 minutes and add 1/4 cup extra water, as brown rice takes longer to soften.
